Asian Sriracha and Honey Beef

Asian Sriracha and Honey Beef

  • 1 tbsp. Oil
  • 1 lb. Beef, sliced thin - Flank, Sirloin, London Broil, Skirt
  • 1/2 tsp. Salt and Pepper
  • 1 tbsp. Garlic
  • 2 tbsp. Soy Sauce
  • 1 tbsp. Honey
  • 1 tbsp. Sriracha
  • Garnish with sliced jalapeño, green onions, limes and fresh cilantro or basil.

    Place a large pan over medium heat. Dry the beef very well using paper towels. Season the beef with salt, pepper and garlic. When the oil smokes, place the beef into the pan in a single layer, do not over lap. Cook the beef until browned on one side, about 3 minutes. Turn the beef and cook for another 3 minutes. You can remove the first round of beef and repeat the process with the rest, working in small batches.

    At this point the beef should be almost cooked through and browned an all sides. Add the soy sauce, honey and Sriracha to the pan, and toss with the beef until the sauce is thick. Garnish the beef with fresh greens and herbs and serve immediately!

    Sweet Chili Sloppy Joe's

    Sweet Chili Sloppy Joe's

  • 1 tbsp. Oil
  • 1 lb. Ground Beef, Chicken or Turkey
  • 1/2 tsp. Salt and Pepper
  • 1/3 C Sweet Chili Sauce
  • 1 tbsp. Oil or Butter
  • 2 C Onions, sliced thin
  • 1 tbsp. Oil
  • 3 C Greens - Spinach, Kale or Mustard, chopped
  • 1 pinch Salt and Pepper
  • 4 Rolls or 8 slices of Bread, toasted
  • Place the oil in a large skillet over medium heat. Add the oil to the pan, when it smokes, add the meat and brown well, about 10 minutes. Drain off the fat by using a pair of tongs and a wad of paper towels. Season the meat with salt and pepper then stir in the sweet chili sauce.

    Place a medium skillet over medium heat. Add the 1 tablespoon of oil to the pan, when it smokes, add the onions and cook for 10 minutes or until golden brown, tossing every 2 minutes. Remove the onions form the pan, add more oil and then sautee the greens until just wilted about, 3 minutes. Season the greens with salt and pepper.

    Place 1/4 of the meat mixture on to the bottom of a roll. Top with sautéed onions and greens then serve hot.

    Steak and Fried Eggs

    Steak and Fried Eggs

  • 6 oz. Chuck Eye Steak or Skirt Steak, sliced to 1/2 Inch.
  • 1 tsp. Salt Pepper
  • 2 tbsp. Oil
  • 2 Eggs, cracked into a bowl
  • Dry the steak very well with paper towels to remove moisture. Pound the steak flat with your hand to tenderize and season with a pinch of salt and pepper on both sides. Place a medium non stick skillet over medium heat and add the 1 tablespoon of oil to the pan. When the oil smokes, place the steak in the pan. Cook for 4 minutes or until you see the steak cooking up the sides. When the steak has browned well, turn once and cook for 3-4 minutes. Remove the steak form the pan, place it on a plate and cover for 5 minutes. While the steak is resting, clean out the pan and place it on medium heat. Add the rest of the oil to the pan and when it smokes, place the eggs in the pan. Season the eggs with a pinch of salt and pepper and cook for 3-5 minutes or until the yolks are set.

    Serve the steak and eggs with a side of grits, oatmeal or fresh fruit.

    Shepherd's Pie

    Shepherd's Pie

  • 1 tbsp. Oil
  • 1 lbs. Grounds Beef, Lamb, Chicken or Turkey
  • 1 C Onion, small dice
  • 1 tbsp. Flour
  • 1/4 C Worcestershire Sauce
  • 2 tbsp. Tomato Paste
  • 1 tbsp. Soy Sauce
  • 2 C Beef Broth
  • 1 C Frozen Mixed Vegetables
  • 2 lbs. Potatoes, diced, skin on or off
  • 3/4 C Milk or Cream
  • 3 tbsp. Butter
  • 1 tsp. Salt and Pepper
  • Place the potatoes into a medium pot and cover with water. Bring the water to a boil and cook until soft, about 30 minutes. Drain the potatoes very well, then smash together with milk and butter. Season the potatoes with salt and pepper and set aside.

    While the potatoes are cooking, pre heat a large skillet over medium heat. Add the oil to the pan, when it smokes place the ground meat into the pan. Cook the meat until cooked through. Drain the grease from the pan by using a wad of paper towels and a pair of tongs. Add the onions to the pan and cook until the onions and beef are well browned. Stir in the flour and cook for one minute. Stir in the Worcestershire sauce, tomato paste, soy sauce, beef broth and vegetables. Cook this mixture down until the sauce has thickened, about 10 minutes. Season with salt and pepper to taste.

    Pre heat the oven to 425 F. Place the beef mixture into a casserole dish and top with a layer of mashed potatoes. Spread the potatoes out with the back of fork to leave a rough texture. Bake the shepherd's pie for 30 minutes or until golden brown. You can place under the broiler to get more browning action if you like.

    Now Get Crackin'!

    Chef Egg

    How to Pan Fry a Rib Eye Steak

    Pan Fried Rib Eye Steak

  • 12-16 oz Rib Eye Steak
  • 1-2 tsp. Kosher Salt
  • 1 tsp. Fresh Pepper
  • 2 tbsp. Olive Oil
  • Take the steak out of the fridge and let it come up to room temp, about 30 minutes. Pre heat the oven to 450 F. Dry the steak very well with paper towels and season both sides well with salt and pepper. Place a very heavy skillet, preferably cast iron over medium/high heat and let sit for 3 minutes until super hot. Add the oil to the pan, when the oil starts to smoke, place the steak in the pan. DO NOT TOUCH THE STEAK for 5-7 minutes, it will be smokey, so turn on your fans and open some windows. When the steak has cooked up the sides and is golden brown on the bottom side, turn the steak over. Cook the steak for 5 minutes, DO NOT TOUCH, then place the pan in the oven for about 7-10 minutes or until it reaches your desired doneness. If the pan is not oven safe, remove the steak and place it on a baking sheet.

    The steak is cooked to medium/rare (about 135 F - 140 F) when the middle is poked with you finger and is slightly soft with a little firmness. Rare steak (125 F - 130 F) is very soft, you can feel the undercooked meat and well done (165 F - 170 F) is completely firm.

    I like my steak at about 140 F with a crispy outside and a just cooked through center.

    Now Get Crackin'!

    Chef Egg

    One Pot Beef Stroganoff

    One Pot Beef Stroganoff

  • 1 tbsp. Oil or Butter
  • 1 lb. Ground Beef, Turkey, Chicken, Beans or Mixed Vegetables
  • 1 tsp. Salt and Pepper
  • 1 Onion, Sliced
  • 2 C Mushrooms, Sliced
  • 2 tbsp. Flour
  • 3 C Beef Broth, non salted
  • 8 oz. Egg Noodles
  • 1/2 C Sour Cream, low fat
  • 1 tbsp. Worcestershire Sauce
  • 1/4 tsp. Nutmeg
  • 1 tbsp. Fresh Tarragon, chopped - Optional but totally worth it!
  • Heat the oil in a large pot over medium heat. Place the beef in the pan and cook unitl brown. Season with half of the salt and pepper. Add the onions and mushrooms, then sauté for 10 minutes, stirring often. Mix in the flour and cook for 5 minutes, stirring often. Add the beef broth, bring to a simmer then stir in the pasta. Cover the pot and simmer on low heat for 5-7 minutes. When the pasta is still firm but almost cooked through, add the sour cream, worcestershire sauce and nutmeg, then cook for five minutes over low heat. Simmer on low heat until the sauce has thickened then season with fresh tarragon and the rest of the salt and pepper to taste.

    How to Grind Your Own Beef Burgers

    How to Grind Your Own Beef Burgers

    1. Purchase flavorful and inexpensive cuts of beef like skirt, flank, sirloin, chuck, and chuck eye.

    2. Cut the beef into small cubes, trim any silver skin or tendons, season well with kosher salt and freeze for one hour.

    3. Place the beef into a food processor with 1-2 strips of bacon for added flavor and fat.

    4. Pulse the beef a few times until you have a course grind. Do not over chop, a few small chunks of steak is all good.

    5. Portion the beef with a large ice cream scoop and flatten. Season with a little fresh pepper then fry or BBQ to medium.

    Barbecued Beef Skirt Steak


    Recipe for Barbecued Beef Skirt Steak -- powered by ehow

    Barbecued Beef Skirt Steak

    • 1 tbsp. Oil
    • ¼ C BBQ Dry Rub
    • 1 lb. Beef Skirt Steak
    • Classic BBQ Dry Rub

      • 2 tbsp. Brown Sugar
      • 2 tbsp. Kosher Salt
      • 2 tbsp. Smoked Paprika
      • 2 tbsp. Garlic Powder
      • 1 tbsp. Allspice
      • 1 tbsp. Oregano
      • 1 tbsp. Ground Black Pepper
      • 1 tsp. Cumin
      • 1 tsp. Dry Mustard
      • Dry the meat well and season with BBQ rub, let sit for minutes. Place the oil in a grill pan, when it smokes place the steak in the pan and let it cook for 4 minutes, turn once and repeat. Remove the steak from the pan and let rest for 5 minutes before slicing.

    Goodfellas Style Sicilian Gravy

    Goodfellas Style Sicilian Gravy

    For years I have been a fan of classic gangster movies. The clothes, romance, honor, blood, and betrayal brought me in, but I stayed for the food. From the lavish spreads in The Godfather to the "Gabagoo" in The Soprano's you cant beat the flavors and aromas that come out of the screen. The most legendary meal in any mobster movie is the Sicillian gravy from the jail cell scene in Goodfellas. I watched that scene a million times and have wanted to make this recipe for years. Well, last weekend I finally created the perfect Sicilian "Gravy", and it was fantastic.

    The difference between marinara sauce and a "Gravy" is the sheer amount of meat involved. Good gravy starts with a simple marinara base; canned tomatoes flavored with onions, garlic, olive oil, herbs, red wine and a little sugar. The next step is to add browned spicy sausage, bacon, meatballs with beef, pork and veal, and lastly flavorful bone in meat like short ribs or ox tails. The gravy slowly cooks melding together the seasonings, juices, fat and gelatin from the meats and bones. This creates a rich and flavorful gravy perfect for any pasta dishes or on a piece of crusty bread.

    The Best BBQ Dry Rub

    This is a recipe for a fantastic dry rub that I have been using for the past couple of years. It is unbelievably tasty on chicken, beef, pork, lamb, seafood and veggies. This rub is so awesome, it actually taste like a BBQ potato chip.

    It starts of with a simple sweet and salty combo of brown sugar and kosher salt. Then it gets bold flavor from Jamaican allspice and cumin. Next, paprika adds a smoky sweet flavor and deep crimson color. The addition of garlic, mustard, oregano and black pepper round out the flavor spectrum to give you classic BBQ flavor.

    I like to make large batches of this rub to store for the whole grilling season (which goes all year for me) and to share friends. This rub can be used by itself to give you a great flavorful crust on your grilled foods. It can also be topped with sauces at the end of cooking to create a dry rubbed/saucy combo that cannot be beat!

    Classic BBQ Dry Rub

    • 2 tbsp. Brown Sugar
    • 2 tbsp. Kosher Salt
    • 2 tbsp. Smoked Paprika
    • 2 tbsp. Garlic Powder
    • 1tbsp. Allspice
    • 1tbsp. Oregano
    • 1tbsp. Ground Black Pepper
    • 1tsp. Cumin
    • 1tsp. Dry Mustard
    • Combine ingredients in a small bowl and seal in an airtight container to keep fresh

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