Vietnamese Shaking Beef - Marion's Kitchen
My guide to the ultimate Vietnamese Shaking Beef recipe. Bò lúc lắc is a classic Vietnamese beef recipe and famous for a reason...the tender chunks of beef are flavoured with an intense marinade and dipped into chilli pepper and lime salt.
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
JUICY SEITAN BURGER + CREAMY MAC BAKE // WHAT I ATE VEGAN #88 | Mary's Test Kitchen
Welcome back to What I Ate Wednesday. Can you believe this is the 88th episode?! I feel like it's kinda special, don't you? In this vlog, I share everything I ate in a day including my usual smoothie, the juiciest seitan burger ever, and a dreamy macaroni bake that you can make ahead and eat all week long.
---SHOP---
VEGA ONE:
VEGAN FOR EVERYBODY COOKBOOK:
THE EDGY VEG COOKBOOK:
THE NOOCH I USE (nutritional yeast):
---LINKS MENTIONED---
SCALLION SEITAN SAUSAGES (the recipe I used for the burger + cumin, lemon juice + parsley):
AQUAFABA MAYO:
MY EDGY VEG COOKBOOK REVIEW:
LAST WEEK'S WHAT I ATE WEDNESDAY:
---CREAMY MAC BAKE W/ GREENS + VEGGIE GROUND RECIPE---
SAUCE (Makes 5 cups, use 4 cups for pasta, save 1 cup for something else):
2 carrots, boiled until easily pierced with fork
1 yellow potato, boiled until easily pierced with fork
1.5 cups water reserved from cooking potato + carrots
1 12.3oz (350g) box extra firm tofu
1/4 cup nutritional yeast
1/4 cup aged kimchi (the more sour the better)
3 tablespoons olive oil
3 tablespoons lemon juice
1 tablespoon white miso paste
1 tablespoon tomato paste
2 teaspoons salt
1 teaspoon each: mustard powder, onion powder, paprika, garlic powder
big pinch black pepper
+ more hot water/ potato water if sauce is too thick
PASTA:
13oz dry macaroni, cooked
2 tablespoons vegan butter
MIX-INS, TOPPINGS + OTHER SEASONINGS:
2 cups frozen greens
1 12oz (340g) pkg veggie ground
nutritional yeast
whole wheat panko
onion powder
white pepper
cayenne
salt
Bake 35 minutes 400°F (I did not preheat).
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Beefy Beefless Seitan | Vegan Recipe
This hearty seitan has a dense bite and a fibrous texture which makes it perfect for stewing, grilling, stir-frying, roasting, or simply slicing up for sandwiches. It has a hearty flavour from mushroom stock and marmite that is reminiscent of beef but without the cholesterol, hormones, and that pesky killing business.
If you're new around here, you might wonder why vegetarians and vegans bother with fake meat. To me, it's not fake. It's plant-based delicious food. In this case, the main ingredient is wheat. With this seitan, we can use lots of spice mixes, sauces, and cooking techniques that were once associated with meat in a cruelty-free way that's delicious and full of essential nutrients.
BUY VITAL WHEAT GLUTEN:
If you're avoiding gluten, avoid this recipe. There is no substitute for gluten in the recipe.
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Links mentioned in this video:
Not-Honey Garlic Sesame Sauce:
Five-Spice Seitan Roast:
Fluffy Flax Rolls:
Creme Egg Fudge Bites:
What I Ate Wednesday (Spicy Peanut Noodles Recipe):
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Beefy Beefless Seitan for Sandwiches, Grilling, or Stew
Makes about 3 cups cubed seitan (450g)
Printable recipe:
INGREDIENTS (US)
1 cup hot water
1/2 cup cooked kidney beans, rinsed and well-drained
1 cube mushroom bouillon (or 1 teaspoon powder)
1 teaspoon minced garlic
1 tablespoon balsamic vinegar
1 teaspoon Marmite (see notes for substitutions)
1 teaspoon onion powder
1/4 teaspoon ground black pepper
1 cup vital wheat gluten (gluten flour)
INGREDIENTS (Metric)
237ml hot water
75g cooked kidney beans, rinsed and well-drained
1 cube mushroom bouillon (or 5cc powder)
5cc minced garlic
15ml balsamic vinegar
5ml marmite (see notes for substitutions)
5ml onion powder
1.25cc ground black pepper
140g vital wheat gluten (gluten flour), about 237cc
DIRECTIONS
Blend all ingredients together except the vital wheat gluten. You want the ingredients to be fairly smoothly pureed. It's OK to leave some texture in though.
In a large mixing bowl, combine the liquid with the vital wheat gluten.
Stir together until a dough forms.
Turn the dough out onto a clean surface and knead for one minute. Do not overknead. You should see the gluten strands develop and the dough should be firm and spring back easily.
Set up your steaming apparatus. Heat the water to a boil and oil the steaming basket so that the seitan doesn't stick. Place the seitan into the steamer, cover and steam over high heat for one hour. Do not let the water boil dry; check it regularly and add water if necessary.
After one hour, remove the seitan and let it cool before slicing into cubes.
This seitan can be used immediately, but the texture can be improved by searing the cubes on all sides, especially if using for stew.
In a large pan, heat a tablespoon of oil over medium high heat. When the oil is simmering, add the cubes. Cook until the bottom is brown, about thirty seconds, then turn the cubes and repeat until all the sides are nicely browned and a bit crispy.
Serve immediately, use for other dishes, or cool and store in the freezer or fridge for later use.
Enjoy!
NOTES
After steaming, you can cool and store the seitan in an airtight container in the fridge for up to one week.
Frozen seitan will last for 2 to 3 months.
Instead of marmite, you can substitute 1 teaspoon of dark soy sauce or 1 tablespoon of miso paste.
I used Kidney Beans in this recipe as their color complimented the theme of this recipe. However, you can really use any type of well-cooked legumes in this recipe. :-)
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Easy Classic Beef Stroganoff Recipe - Natasha's Kitchen
Learn how to cook Classic Beef Stroganoff, with tender strips of beef and mushrooms, in an incredible creamy sauce. This is an easy and excellent 30 minute dinner.
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????HOMEMADE BEEF STROGANOFF INGREDIENTS:
1 lb top sirloin steak
2 Tbsp olive oil
2 Tbsp butter
1/2 medium onion, finely chopped
1/2 lb brown mushrooms, thickly sliced
1 garlic cloves, minced
1 Tbsp all-purpose flour
1 cup beef broth
3/4 cup heavy whipping cream
1/4 cup sour cream
1 Tbsp Worcestershire sauce
1/2 tsp dijon mustard
1/2 tsp salt
1/4 tsp black pepper
Green onion to garnish
8-12 oz Egg noodles, to serve
????MORE BEEF RECIPES ????:
Roasted Beef Tenderloin Recipe -
Garlic Crusted Prime Beef Rib Roast Recipe -
Beef Lasagna Recipe -
Classic Beef Stew Recipe For Dinner -
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Southwest Beef Casserole Recipe • Tasty Comfort Food! ???? - Episode 383
Bonjour my friends! In this episode I'll show you how to make my Southwest Beef Casserole recipe. ????
Make sure to visit for ingredient amounts, directions and much more!
Until next time my friends... Bon Appétit! ????
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In the Kitchen with Mary B. / Southern Italian Lasagna
Northern and Southern Italian lasagna differ greatly. I was raised making the Southern version, and it included a special ingredient....hard boiled eggs.
I pay tribute to my father with this recipe. RIP Pops (Fortunato 'Tut Relotto)