rib steaks – Simply Delicious: The Cookbook Project

8-43: Chinese Beef and Rice

Jamie Martin Group 08: Beef, Section 2: Main Courses February 19, 2019July 2, 2020Asian, beef, beef bouillon, beef broth, black pepper, boneless, butter, canola oil, carrots, celery, Chinese, cilantro, deglazed, dinner, easy, fairly inexpensive, ginger, green onions, julienned, leeks, long-grain, lunch, red bell peppers, restaurant-style, rib steaks, rice, salt, sautéed, sirloin, soy sauce, steamed, stir-fry, tamari, untested, yellow bell peppers

8-43: Chinese Beef and Rice is essentially beef stir-fry served with some rice, but it’s done in less than 30 minutes, which is a big plus. This one goes along with several other Chinese restaurant-style dishes that Simply Delicious has featured, including 6-11: Chinese Duck and 11-36: Hong Kong Shrimp.

Chinese cuisine is a lot more prevalent today in the United States than it was 30-40 years ago when Simply Delicious was being written & printed. I suppose we have cookbooks like this to thank in some small part for introducing many 1980s American families to a more global palate.

Speaking of a global palate–I made this dish vegan. Yes, that picture above is vegan–keep reading to find out how. #clickbait

8-40: Lemony Beef

Jamie Martin Group 08: Beef, Section 2: Main Courses October 2, 2014July 2, 2020beef, black pepper, butter, canola oil, Dijon mustard, dinner, fairly easy, fairly expensive, flank steak, garlic, grilled, lemon juice, lemons, lunch, pan-fried, parsley, ranch house, rib steaks, salt, scored, sirloin, slit, spice blends, untested, Worcestershire sauce

Back from the dead, or so it would seem.

I took a break from cooking for the internet to cook in real life–I’ve gotten a job cooking at a craft brewery/restaurant 3-5 days a week. Cooking at home isn’t always the most exciting thing when you do it for a living, but it IS good practice, so I vow to carry on.

I’ve still been doing a few recipes here and there during my hiatus. Let’s get back into it. I can’t promise consistency, but I’ll do my best.

One of the last recipes I made in our interim/summer kitchen was 8-40: Lemony Beef. It was both lemony and beefy. ?

This one was pretty quick and easy, and elicited remarks from hungry passerby in the house who were not partaking in the meal. It sounds strange, but it works pretty well.