Phở or pho is a Vietnamese soup consisting of broth, rice noodles called bánh phở, a few herbs, and meat, primarily made with either beef or chicken. Pho is a popular street food in Vietnam and the specialty of a number of restaurant chains around the world.
I was visiting a friend who made this a few days ago. It was quite delicious.
1 cinnamon stick
6 whole cloves
2 pods star anise
1 teaspoon whole fennel seed
2-ounce chunk fresh ginger, roughly crushed (don’t bother peeling)
1 onion, cut into thick slices
3 pounds mixed beef shanks and oxtails
1 pound chicken wings
1/2 large Fuji apple (don’t bother peeling)
5 teaspoons kosher salt
2 tablespoons fish sauce
1 tablespoon palm sugar
8 ounces eye of round or sirloin steak, thinly sliced
14 ounces thin rice noodles “sticks in the 1/16-inch-thick range (banh pho)
3 scallions, thinly sliced
2 Thai bird chiles, thinly sliced
1 cup bean sprouts
2 cups fresh herbs, including cilantro, Thai basil, and mint
2 limes, quartered
- Beef Broth: Toast the spices over medium heat in a large pressure cooker 3 to 5 minutes or until fragrant.
- Add the ginger and onion and blacken slightly. A few of the spices may burn a bit and that’s fine.
- Add the shanks, oxtails, chicken wings, apple, salt and 10 cups of water. Attach and lock the lid according to your cooker’s instructions and bring to full pressure over medium-high heat. Once the cooker is steaming and whistling, back down on the heat to just maintain full pressure and cook for 30 minutes.
- Meanwhile, firm up the eye of round by placing in the freezer for 20 minutes then slice very thinly across the grain. Cover and refrigerate while the broth continues to cook.
- After 30 minutes kill the heat and allow the pressure cooker to cool for 5 minutes, then slowly vent the pressure using your cooker’s pressure relief valve or park under cold running water until the safety lid lock disengages, usually around 30 seconds.
- Carefully remove the lid and remove the larger pieces of meat, then strain first through a colander then again through a colander or fine strainer lined with several layers of cheesecloth. Finish by stirring in the fish sauce and palm sugar.
- When the shanks are cool enough to handle, slice or pull the meat from the bones and set aside.
Note: everything up to this point can be done up to a day ahead. When you’re ready to serve:
Place the rice noodles in a baking dish, cover with boiling water and soak for 15 minutes before draining thoroughly.
Distribute the noodles into wide soup bowls (better be deep too) and top with the slices of (raw) eye of round and a few pieces of the cooked beef.
Pour on the hot broth to cover and garnish as desired with the scallions, chiles, sprouts, herbs, and limes.
Marinated Skirt Steak is one of my favorites. I mainly use it for fajitas. This marinade recipe comes from Epicurious.com. I used it a few days ago and it is quite tasty. Here it is:
3/4 cup balsamic vinegar
1/2 cup corn oil or other neutral oil such as grapeseed or canola
1/4 cup Worcestershire sauce
2 shallots, roughly chopped
2 garlic cloves
1 tablespoon cayenne pepper
1 tablespoon chopped fresh cilantro leaves
1 teaspoon freshly ground black pepper
1 tablespoon kosher salt
4 pounds skirt steak, cleaned of all exterior fat and connective tissue
1) Put all ingredients except the steak in a blender and blend until smooth.
2)Pour the marinade over the skirt steak in a nonreactive pan.
4)Marinate, refrigerated, for 3 to 4 hours before grilling, but no more than 10 hours.
5)When ready to cook the steaks, prepare your grill for grilling.
6)Remove the skirt steak from the marinade and clean away any excess marinade with the back of a knife.
7)Grill the steak over medium-high heat for 4 to 5 minutes per side to serve it rare to medium-rare.
8)When cooked, slice the steak thinly against the grain, starting at one corner and cutting on the bias. Serve either hot or at room temperature.
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I love tender beef in gravy. It doesn’t matter what it is. I also like beef stroganoff, roast beef, and most all braised meats. So, beef tips and noodles are one of my favorites. However, the next time I make it I will incorporate Miracle Noodles into the mix.
For a video demonstration, go to The Wolfe Pit on YouTube.
2 lbs – Beef Stew Meat
4 Cups – Beef Broth
1 – Yellow Onion (sliced)
2 Cups – White Mushrooms (sliced)
1 tsp – Granulated Garlic
1 tsp – Black Pepper
2 tsp – Worcestershire Sauce
Salt to taste (be careful due to salt in broth)
2 tbsp – Corn Starch
4 tbsp – Water
2 tbsp – Olive Oil
Add oil to a heavy skillet over medium-high heat.
Add meat and brown 5-7 minutes or until browned on all sides.
Add onions and mushrooms and continue to cook 2-3 minutes.
Add garlic, pepper and Worcestershire sauce, mix until well combined.
Add broth, mix well and bring to a boil.
Reduce heat to medium-low, cover and cook for 1-1.5 hours or until the meat is tender.
Mix cornstarch and water together and pour into the beef mixture, stir until thickened, about 2-3 minutes.
Serve over egg noodles. I will be using Miracle Noodles
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Low Carb Pepper Steak
1 pound beef top sirloin steak
1/4 cup soy sauce
2 tablespoons white sugar
2 tablespoons cornstarch
1/2 teaspoon ground ginger
3 tablespoons vegetable oil, divided
1 red onion, cut into 1-inch squares
1 green bell pepper, cut into 1-inch squares
2 tomatoes, cut into wedges
Directions: Pepper Steak
- Slice the steak into 1/2-inch thick slices across the grain.
- Whisk together soy sauce, sugar, cornstarch, and ginger in a bowl until the sugar has dissolved and the mixture is smooth. Place the steak slices into the marinade, and stir until well-coated.
- Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat, and place 1/3 of the steak strips into the hot oil. Cook and stir until the beef is well-browned about 3 minutes, and remove the beef from the wok to a bowl. Repeat twice more, with the remaining beef, and set the cooked beef aside.
- Return all the cooked beef to the hot wok, and stir in the onion. Toss the beef and onion together until the onion begins to soften, about 2 minutes, then stir in the green pepper. Cook and stir the mixture until the pepper has turned bright green and started to become tender, about 2 minutes, then add the tomatoes, stir everything together, and serve.
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I found this recipe on Allrecipes.com. Since beginning the keto-diet I will probably leave out the white potatoes and carrot and figure out what other things I can use. As of now each serving packs around 21 grams of carbs. This one is really tasty and serves 6.
1 1/2 pounds beef stew meat, cut into 1-inch pieces
1 cube beef bouillon
2 cups beef broth
1 large onion, chopped
1/4 teaspoon ground black pepper
1 bay leaf
2 potatoes, peeled and cubed
4 cups shredded cabbage
2 celery ribs, sliced
1 carrot, sliced
1 (8 ounce) can tomato sauce
salt to taste
1. Cook and stir stew meat in a large saucepan or Dutch oven over medium heat until browned on all sides, 10 to 15 minutes. Drain any excess grease.
2. Stir beef bouillon into beef broth in a bowl until dissolved; pour over stew meat. Add onion, black pepper, and bay leaf; cover and simmer until stew meat is very tender, at least 2 hours. Add potatoes, cabbage, celery, and carrot; cover and simmer until potatoes are tender, 30 to 45 more minutes.
3. Stir tomato sauce and salt into the stew; simmer, uncovered, until tomato sauce is fully incorporated and flavors have blended, 15 to 20 minutes.
Calories 318 kcal 16%
Carbohydrates 21.5 g 7%
Cholesterol 63 mg 21%
Fat 15.8 g 24%
Fiber 4.4 g 18%
Protein 22.6 g 45%
Sodium 754 mg 30%
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One of my favorite meals is liver and onions. There is no special way I cook it. Either you like liver, or you don’t. My recipe is fairly simple.
1 slice calf liver
1/2 Onion, sliced
2 Tbsp Avocado oil (or whatever oil you like)
Salt & pepper to taste
- In a medium non-stick pan heat 1 tbsp of your avocado oil.
- Add sliced onions, salt & pepper, and sauté to your desired taste. I like to continue until the onions begin to caramelize. It brings out the sweetness of the onion.
- In a separate pan, add your second tbsp of avocado oil and heat over medium heat. Once the oil is hot enough, add the slice of liver.
- Season with salt & pepper to taste. Cook the liver just until the blood juice run clear (no blood seeping out). Should be nicely browned on both sides
- Place the cooked liver on your plated and cover with your sautéed onions. Enjoy!
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