Monday, August 17, 2020

#CookingWithRachel Beef Egg Foo Yung


Hi! It's me again, back with another long-time family favorite which, for some reason, we'd never actually attempted to make at home. We've only ever ordered it. After this roaring success (we all loved every bite), we won't be making that mistake again. This will probably be visiting our dining table on a much more frequent basis now. For this round, we used a boneless rib-eye that was in the freezer stash, and our choice of veggies included: 2 cups chopped baby bok choy, 1 1/2 cups bean sprouts, 1/2 c diced king mushrooms, 1 shredded carrot, 1 bunch of green onions, and a 1/4 of a red pepper. On the side we served sauteed snow peas with garlic and king mushrooms, and white rice (done in the rice cooker). 

Want to see how easy this is to actually make? No kidding. In fact, it'll be an excellent dish for when you need to "clean out" that veg stash in your fridge. As long as you like eggs, this entree can easily be tweaked to cater to your flavor likes. It doesn't even have to be beef. You can go all veg, or choose another protein, like chicken, pork, or seafood. At its basic concept, egg foo yung is a vegetable and egg pancake. That's it.

First step, as always, is to gather your ingredients and prep your mise en place. Proper knife work in the beginning makes the cooking process go smooth and easy. Usually. Here we go!

Get your meat, eggs, the gravy, or sauce, ingredients*, and vegetables together. Prewash/scrub the veg and aromatics (garlic, ginger, and green onion), then dice and chop everything into smallish pieces. If you like chunky raw veg, then feel free to leave the pieces larger. Rinse and drain the bean sprouts, and set to the side. Since the rib-eye had a nice bit of marbling in it, I cleaned the fat out, trimmed it down into tiny pieces and got them rendering in the skillet while the meat was diced and put into a quick marinade of peanut and sesame oil, garlic, salt and pepper.

Step Two: Sautee the rib-eye until it is still slightly pink in the middle and remove from pan. Once cooled, run your knife through it again to get the meat down to smaller "pancake friendly" bite sizes. Pour most of the drippings off to add to your gravy, and then while the pan is still hot, go ahead and get a pre-cook going on your veg. Cabbage and carrot can take longer than egg to cook, so if you don't want raw veg in your finished dish, this step alleviates that. Leave the bean sprouts raw. Set the cooked veg aside to cool while you move on to the gravy and beating the eggs (we did 2 per person, and ended up with 7 pancakes at the end).

*Step Three is to make your gravy and set it on low while you do the rest of the work. About 1 teaspoon each Tamari soy sauce, sriracha, white pepper, one bruised lemon grass, a sliced green onion, and a clove or two of chopped garlic. Mix with 2 to 2&1/2  cups beef stock (I use bouillon to make mine; if doing a different protein, then we would have used our homemade chicken and veg stock), and bring to a simmer. Add a corn starch slurry (1-2 teaspoons cornstarch mixed with water or broth) to thicken the sauce right before serving. Note: we also mixed some of the cooked rib-eye, along with the drippings, into the gravy for extra flavor. You could also do this with other proteins. Some people like peas and carrots added to their gravy, too. Your choice.

Step Four:
Assembly. Crack and beat your eggs. Fold in the cooked meat and veg, and then add the bean sprouts. Stir to mix. Scoop a half cup or so of mixture into hot skillet seasoned with sesame and peanut oil. Use a spatula to keep the egg contained and "shape" the pancake. Once done, move to a warmed oven set up with a cookie sheet to receive the pancakes as they are cooked. 

Meanwhile, you can go ahead and have your snow peas, or other sides, cooking. 

That's it. All that's left is to plate up, and enjoy!


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