r/cookingtonight

I’m sharing an incredible combination that brings together the fiery, savory heat of restaurant-style garlic chili beef with the rich comfort of smooth, creamy mashed potatoes. The way the glossy beef sauce mixes into the mash is out of this world

For the Garlic Chili Beef:

• Beef (Thinly sliced / Julienned beef)
• Corn flour & Baking powder (For the marinade)
• 1 tbsp Cooking oil
• 4 cloves Garlic (Crushed)
• 1 large Onion (Sliced)
• 1 Capsicum (Sliced)
• Fresh Red Chilies (Sliced)
• Tomato sauce
• 1 tsp Lemon Zest
• 1/2 cup Water

For the Creamy Mashed Potatoes:

• 2 large Potatoes (Boiled & peeled)
• 1/2 cup Milk (Warm whole milk)
• 1 tsp Black Pepper
• 1 tbsp Butter
• Salt to taste

Cooking Process:

Step 1:

• Mix your thinly sliced beef with corn flour, baking powder, and a splash of oil.
• Why? This is a restaurant technique called "velveting."

Step 2:

• Mash your hot boiled potatoes thoroughly. Stir in your black pepper, butter, and ½ cup of milk.
• Never use cold milk, or your potatoes will become gummy.

Step 3:

• Get your pan smoking hot with some oil. Spread the beef flat.
• Leave it completely alone for about a minute to build a dark flavor crust, then toss quickly and pull it out of the pan.

Step 4:

• In the same pan, drop in your crushed garlic. You only want to fry this for about 30 seconds until fragrant. If it goes a second too long, it turns bitter and ruins the dish.
• Immediately throw in your sliced onions, fresh capsicum, and red chilies.

Step 5:

• Pour in your ½ cup of water and bring it to a boil. Return the beef and your tomato sauce to the pan.
• Here is where the magic happens: Because of how we marinated the beef in Step 1, that thin water instantly transforms into a rich, thick, glossy restaurant gravy as it simmers.
• Right before turning off the heat, grate a tiny bit of fresh lemon zest over the top.

Step 6:

• Scoop a massive bed of the fluffy black pepper mash onto a plate, make a well in the center, and pour the piping hot, glossy Garlic Chili Beef right over it.

Full Recipe: https://youtu.be/lhjQqwM2pv0?si=e_CglO3BK7hIxr3I

Will try to add the other 6 courses in comments, this was our charcuterie lunch.

For the mushrooms,

2 portobello mushroom caps, rinsed and stems removed

1/2 cup balsamic vinegar, the cheap stuff is okay

3 tablespoons oil

aprox 2 teaspoons each garlic powder, onion powder, Italian seasoning

mix all marinade ingredients and choke in a plastic bag with the mushroom caps and squeeze out the air, marinate for 30 minutes, flipping occasionally.

I grilled mine in a cast iron pan approximately 8 minutes each side, flipping a couple times. you want soft but keeping their shape.

For assembling the burgers,

hamburger buns (I toasted mine and melted the cheese on them), onions (I threw mine in at the end of grilling the mushrooms to slightly brown),cheese, lettuce, tomato, mayonnaise.

My version of spicy Chinese bbq cumin Lamb fried rice. 😊** **

This is one of my best fried rice I made so far. With the right technique I experimented myself. It’s very yummy. 😋

One part straight away after another. Should take short time.

My Induction stove I cook with 7/10 heat.
Small diced Lamb might be short ribs no bone from butcher AU$27/kg. Just need a little bit, I used 130g

Part one
1)Heat medium size stainless steel copper pan (what I use). Till water drop rolling across pan test.

2)Add olive oil with infused garlic and chilli and heat tiny bit.

3)Add diced lamb pieces, add salt and pepper, cook lamb, flipping sometimes till crispy outside and soft inside.

4)Take out lamb in bowl with little oil from pan and add spicy Chinese bbq seasoning, little salt, pepper and mix

Part two

1. With left over oil on hot pan add one egg to scramble.

2. Add olive oil chilli garlic mixture, (heat) and a bowl of overnight fridge rice, add little salt and pepper to taste and heat, add a little water, stir and till rice is soft inside and tiny tiny crispy outside.

3)Add lamb, mix and heat a little

Part 3

1. Turn off heat on stove. Add chopped coriander and spring onion and mix about 10 sec then add one egg and mix for 10 sec or so. This will heat second egg tiny bit, but not cook it, half raw egg coat whole dish, this is for texture and taste.

Notes. I never seen anyone add egg and mix in the end. But I really like doing this. It’s like dipping hotpot meat in soy sauce and raw mixed egg before eating.

Spent the morning learning my offset smoker and I'm pretty happy with the results. Smoked chicken wings, chicken thighs, pork chops, a smoked red potato, and corn over hickory using a mix of lump charcoal and briquettes. Still learning fire management and vent control, but I think it turned out pretty well. I'd love to hear your thoughts or any tips for my next cook!

I seasoned the chuck roast using Italian dressing (wishbone) as a binder and my steak seasoning I make consisting of kosher salt, #10 & #16 mesh black pepper, garlic powder, season salt, raw sugar, jalapeño powder, celery seed, chili powder, sumac, & arbol pepper. I smoked the chuck roast on my “Weber Smokey Mountain” smoker using a mix of lump charcoal, mesquite wood & cherry wood at 275F for 6 hours (5 in smoke, 1 wrapped). The meat was left untouched for the first 2 hours of smoking to make sure the bark sets. After that I mopped the meat every 40 minutes with a mix of red wine, apple nectar, cider vinegar, Worcestershire, pickled Pepperocini pepper, the rub, salt, raw sugar, & beef bouillon. At the 5 hour mark I wrapped the beef in foil in a mix of beef broth, the mop & butter. After the meat was done smoking I rested it until it was 145F internal temperature before slicing.

My go to whenever I feel lost or sad.

This was my best pizza yet! So perfectly good .

Under the cheese I did an olive oil garlic and sprinkled dry oregano, thyme, salt and pepper.

This one is super fast and easy and just delicious!!

Served with a creamy garlic pasta and some fresh corn

With sticky rice and veg!

I’m motivating myself to cook more instead of getting Uber Eats or DoorDash,so here my first attempt at fried pork chops!