BEEF IT UP
50 Mouthwatering Recipes for Ground Beef, Steaks, Stews, Roasts, Ribs, and More
By guest author Bobbie Kitto
Recipe included: Peanut-Beef Pad Thai
Editor: Linda Kissam
Lately, it has been hard to find a cookbook that is written in such a way that it is precise, but enjoyable to read or just leaf thru …until now. BEEF IT UP has proved to be an exception. Beef It Up has so much information about how to cook, handle, and store what is to most of us our most expensive item in our grocery cart, MEAT.
After cooking for over 50 years, I kind of thought I knew what I was doing in the meat department. What I learned was some new tricks for an old cook. For years I have been missing that special taste and texture when I browned my hamburger just because I didn’t let the pan get hot enough before I placed the meat in the pan. This goes for other meat cuts as well.
One of the best sections in this book is the beginning. Don’t skip to the recipes and miss information that will not only help you prepare your meat better, but also how to cut the costs when buying protein for your meals. This book offers the best cooking methods for various cuts of beef. A bonus to this section is a guide to Swaps and Substitutions for seasonings that can be used if you find you do not have the exact ingredient for enhancing the taste of the star ingredient and it is too late to run to the store.
If you go to this link https://youtu.be/ZKrQ5ukzrPQ you will get to see the author, Jessica Formicola demonstrate two of her favorite recipes in the book. On page 68 is a recipe for Lemony Brussels Sprout Salad that had my mouth watering and I was never a Brussel sprout fan. Page 102 shows you an easy recipe for Peanut-Beef Pad Thai (see below) that you can have on your table in 30 minutes. Once you make this, Chinese takeout will be a thing of the past.
So who is Jessica Formicola? She is the creator of Savory Experiments which is a well-respected food and lifestyle blog. She has been working in the beef industry collaborating with Certified Angus Beef brand for quite a while. Beef It Up is her first cookbook and many of the recipes in this book have come from her years of experience working with ranchers and butchers. This book has the feel as having been written by an insider in the meat industry.
Although this book was sent to me to be reviewed, I would have bought it on my own because it is a 5 Star Plus value and it has a great Beefy White Queso recipe my husband gave a 2 thumbs up review.
Pacific Northwest Cuisine focuses on sustainable practices and use of local ingredients. I think you’ll enjoy this recipe from the book which allows you to shop local for the ingredients you need.
Peanut-Beef Pad Thai
Author’s Note: When I tell you that you may never order pad Thai at a restaurant again, I am not kidding. This recipe is that good and can be made with any protein, but obviously beef is my favorite. (Shrimp is a close second.) Many pad Thai recipes call for tamarind paste, a slightly acidic and sweet ingredient that I don’t keep on hand because I don’t use it in any other recipes. My version skips the tamarind paste but provides just as much flavor.
Prep Time 15 minutes Cook Time 15 minutes Serves 4
1/3 cup low-sodium chicken broth
3 tablespoons firmly packed light brown sugar
2 tablespoons rice wine vinegar
2 tablespoons fish sauce
2 heaping tablespoons creamy peanut butter
1 tablespoon low-sodium soy sauce
1 tablespoon lime juice
1 (14-ounce) package stir-fry rice noodles
3 teaspoons vegetable oil
11/2 pounds top sirloin, cut against the grain into thin 2-inch pieces
1 teaspoon kosher salt
1 cup fresh sugar snap peas
1/2 red bell pepper, thinly sliced
1/2 cup shredded carrots
1 cup fresh cilantro leaves
1/2 cup dry-roasted peanuts
4 scallions, whites only, chopped
Lime wedges, for serving
1 Whisk together the broth, sugar, vinegar, fish sauce, peanut butter, soy sauce, and lime juice in a bowl until smooth. Set aside.
2 Cook the noodles according to package directions for al dente. Drain and rinse with cold water to stop the cooking process. Toss with 1 teaspoon of the oil to prevent sticking. Set aside.
3 Season the beef with the salt. Heat another 1 teaspoon of the oil in a large skillet over medium-high heat. Brown the beef on all sides, about 5 minutes. Transfer the beef to a plate. Pour off any liquid and wipe the skillet with a paper towel.
4 Add the remaining 1 teaspoon oil to the skillet and reduce the heat to medium. Stir in the sugar snap peas and cook for 2 to 3 minutes. Add the bell pepper and carrots, and cook for 2 to 3 minutes longer.
5 Move the vegetables to one side of the skillet and crack the egg in the empty side. Using a spatula, scramble the egg right in the skillet until cooked, then mix it in with the vegetables. Return the beef to the skillet and pour the peanut sauce over the top. Toss in the rice noodles, coating all the ingredients well, and let everything heat through.
6 Divide the pad Thai among four serving bowls and top with the cilantro, peanuts, and scallions. Serve with lime wedges.
Cook’s Note | Fish sauce adds a deep umami flavor to many dishes. If you don’t have any in your pantry, you can use a little extra soy sauce instead.
Beef It Up!: 50 Mouthwatering Recipes for
Ground Beef, Steaks, Stews, Roasts, Ribs, and More
by Jessica Formicola | May 24, 2022
Paperback : $16.95$16.95
Kindle : $9.99
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Note: Roberta (Bobbie) Kitto is a freelance writer based out of Laughlin, NV. Her interests include travel, culinary pursuits and gardening. No fee was paid for this article, but she did receive a copy of the book to review . Her opinions are her own.