Tomato Egg and Beef on Rice

This dish is a staple in a cantonese family. It literally takes 15 minutes to cook up a whole batch for the family. The only way I can imagine eating this is over hot steamed rice.

Ingredients:
2 eggs, beaten
2 tomatoes, cut into bite size chunks
4 tbsp ketchup
2 tbsp sugar
1/2 lb beef, sliced
1 garlic clove, minced
1/4 cup water

Method:
1. In a wok, heat up some canola oil until it is smoking
2. Pour in the eggs and scramble. Just as it comes together, begin to "cut" the eggs with your utensil so that you get small bite size chunks of egg
3. Remove the eggs from the wok
4. In the same wok, add a little more oil. Add in the beef and stir fry until the beef is slightly undercooked.
5. Remove the beef from the wok
6. If there are beef bits in the bottom of your wok, you may want to clean it out before proceeding. If it's not too bad, you can continue on to 7.
7. Add a teaspoon of oil to the hot wok. Add the garlic and tomatoes and stir until the tomato begins to lose its skins.
8. Add in the water, ketchup, and sugar. Mix and taste. If the tomatoes are slightly too sour, add in a little more sugar to balance the flavour.
9. Mix the egg and beef into the wok with the tomato mixture and boil on low for 2-3 minutes, or until the beef and egg heats back through.
10. Season with salt to taste and serve with steamed rice.

Kimchi Fried Rice

Ingredients:
4 cups of leftover rice
1 cup kimchi, chopped to 1/2 inch pieces
2 garlic cloves, minced
1 tablespoon korean chili paste
oil
1 tsp sugar
2 eggs, beaten
salt, to taste

Method:
1. In a large wok, heat canola oil on high until hot. Throw in the chopped kimchi
2. Stir fry for 3 minutes, or until kimchi softens
3. Add in the garlic, sugar and korean chili paste and mix to combine. Be sure not to burn the garlic
4. Add the fried rice in. Press the rice with the back of your mixing spoon to flatten out any lumps. This may take a few minutes.
5. Stir fry until the rice is dark red and softened.
6. Pour the 2 beaten eggs into the rice and stir immediately and toss the wok so that the eggs coat the individual grains of rice.
7. Serve steaming hot
8. Optional: garnish with some shopped green onions

Ribeye Roast

This recipe is so simple because it doesn't require anything except for salt and pepper. All the flavour is already inside the ribeye and you don't want to overcomplicate the recipe with all these spices and herbs. You will need to invest in a probe thermometer because not all ovens are built equal.

Ingredients:
1 6lb Ribeye Roast, boneless
6 tbsp salt, kosher
4 tbsp pepper
4 tbsp melted butter

Method:
1. Preheat the oven to 450 degrees.
2. Rinse off the ribeye roast and pat dry with paper towels
3. Brush the ribeye all around with the melted butter
4. Sprinkle evenly with the salt and pepper and place into the oven at 450 for 20 minutes.
5. Lower the temperature down to 325 and cook for approximately 1 hr 20 minutes, or until the internal temperature of the roast is at 130 degrees Fahrenheit.
6. Take out the roast, let rest for 15 minutes before cutting in, untented
7. Slice and serve.
Optional:
8. Place the pan with the drippings over a stove on low. Add 1/2 cup of red wine and scrape off the drippings from the bottom of the pan. Serve in a gravy boat with the ribeye.

Vietnamese Beef Carpaccio (Bo Tai Chanh)

This carpaccio is so simple and yet so fresh and flavourful. Though, I would probably call it a ceviche more than a carpaccio, because the citrus juice slightly cooks the beef, whereas in a carpaccio, we would be searing the outside of the eye of round before slicing it. This would be wonderful on top of a simple green salad or tossed with some watercress. Notice in the pictures above the difference in the colours of the raw beef vs. the marinaded beef.

Ingredients:
1 lb of beef eye of round
5 tbsp chopped cilantro
5 tbsp chopped chives
3 tbsp chopped thai basil
1 shallot, sliced thinly
2 lemons, juiced
1/2 orange, juiced
3 tbsp fish sauce

Method:
1. Place the beef eye of round in the freezer for about 30 minutes before slicing. This makes achieving thin slices much easier. If your slicing skills aren't quite up to par and you end up with thick slices, you can places the beef slices inbetween two sheets of saran wrap and pound the slices out with a mallet or even the bottom of a saucepan.
2. Marinade the beef slices in the lemon juice, orange juice, and fish sauce for 20 minutes, or until the beef becomes slightly light brown.
3. Drain the citrus and fish sauce from the beef.
4. Add the chopped cilantro, chives, basil, and thinly sliced shallot to the beef and mix.
5. Serve immediately!