Bangkok-Style Roasted Beef Tenderloin

Serves 2

$ Total Cost: $4.18

½ teaspoon salt

teaspoon ground ginger

teaspoon ground cardamom

–¼ teaspoon freshly ground black pepper

1 (1-pound) beef tenderloin, trimmed Olive oil

¼ cup chicken, pork, or vegetable stock, or water

When I’m in a hurry, but still want a satisfying meal, this is it. While the tenderloins are roasting, I prepare a salad, some vegetables, and some rice or couscous. The whole dinner is ready in less than 30 minutes!

1. Place rack on bottom third of the oven, then preheat the oven to 500°F.

2. Combine the spices in a small bowl.

3. Rub the tenderloin with the spice mixture and a bit of olive oil. Place the tenderloin in a roasting pan and cook for 10 minutes.

4. Turn the tenderloin over and roast for 10 more minutes or until done to your liking.

5. Transfer the beef to a serving platter, cover with foil, and let rest.

6. Pour off any fat that has accumulated in the roasting pan. Place the pan on the stovetop over high heat and add the stock (or water). Bring to a boil, scraping the bottom of the pan to loosen any cooked-on bits. Season with salt and pepper to taste.

7. To serve, slice the tenderloin into thin slices. Pour a bit of the sauce over top, passing more separately at the table.

Thai-Style Beef with Broccoli

Serves 2

$ Total Cost: $4.85

2 tablespoons vegetable oil

1 medium shallot, chopped

1 teaspoon chili powder

1 tablespoon brown sugar

1 tablespoon fish sauce

1 tablespoon sweet soy sauce

1 tablespoon preserved soybeans (optional)

pound lean beef, cut into bite-sized pieces

2 cups water

½ of a 7–8 ounce package of rice sticks

1 cup broccoli pieces Lime wedges (optional) Hot sauce (optional)

To make this a vegetarian dish, omit the beef and use 3 cups of broccoli instead of only 1.

1. Heat the vegetable oil in a wok over medium-high heat. Add the shallot and stir-fry until it begins to soften. Add the chili powder and continue to stir-fry until well combined.

2. Add the brown sugar, fish sauce, soy sauce, and soybeans; stir-fry for 30 seconds.

3. Add the beef and continue to stir-fry until the beef is almost done, approximately 2 minutes.

4. Stir in the water and bring it to a boil. Add the rice sticks, stirring until they start to cook. Reduce the heat to medium, cover, and let cook for 30 seconds. Stir and reduce the heat to medium-low, cover, and let cook for 3 minutes.

5. Add the broccoli pieces, cover, and cook for 1 minute. Remove the wok from the heat and adjust seasoning to taste.

6. Serve with wedges of lime and hot sauce passed separately at the table.

Grilled Ginger Beef

Serves 3

$ Total Cost: $4.93

4 cups low-salt beef broth

1 stalks lemongrass

1½ cloves garlic

1 (1-inch) piece ginger, cut in half

½ onion, cut in half

½ cinnamon stick

1 dried red chili pepper

½ (2-inch) piece of ginger, minced

½ small package of rice noodles

½ pound green vegetables

1 tablespoon (or to taste) soy sauce

¾ pound round steak Salt and pepper to taste

3 scallions, minced

This may be my favorite recipe in this book. Its complex, aromatic overtones will make your taste buds beg for more. It’s well worth the effort.

1. Place the beef broth, lemongrass, and garlic in a large pot; bring to a boil.

2. In the meantime, place the ginger and onion halves, cut-side down, in a dry skillet over high heat and cook until black. Add the onion and ginger to the broth mixture.

3. Place the cinnamon and dried chili peppers in the dry skillet and toast over medium heat for 1 minute; add to the broth mixture.

4. Reduce the heat and simmer the broth for 1 to 2 hours. Cool, strain, and refrigerate overnight.

5. Before you are ready to eat, remove the broth from the refrigerator and skim off any fat that may have accumulated. Bring the broth to a simmer and add the minced ginger.

6. Soak the rice noodles in hot water for 10 to 20 minutes or until soft; drain.

7. Blanch the vegetables for about a minute. Using a slotted spoon, remove them from the boiling water and shock them in cold water.

8. Season the broth to taste with the soy sauce. Season the steaks with salt and pepper and grill or broil to your liking.

9. To serve, slice the steak into thin strips (cutting across the grain) and place them in six large bowls. Add a portion of noodles and vegetables to the bowls and ladle the broth over the top.

Chiang Mai Beef

Serves 2

$ Total Cost: $3.51

1½ cup water

1 cup uncooked long-grained rice

½ pound lean ground beef

2 tablespoons soy sauce

½ tablespoon vegetable oil

½ tablespoon chopped garlic

½ tablespoon small dried chilies

1 green onions, trimmed and sliced

Fish sauce

Chiang Mai is the principal city in Northern Thailand, known for its mountain scenery, fertile valleys, and hill tribe handicrafts. This is one of the main starting points for tourists interested in jungle treks, elephant rides, and orchid farms.

1. In a large saucepan, bring the water to a boil, then stir in the rice. Cover, reduce heat to low, and cook until the water is absorbed, about 20 minutes.

2. Put the cooked rice in a large mixing bowl and let cool to room temperature.

3. Add the ground beef and soy sauce to the rice, mixing thoroughly. (I find using my hands works best.)

4. Divide the rice-beef mixture into 8 to 12 equal portions, depending on the size you prefer, and form them into loose balls. Wrap each ball in foil, making sure to seal them well.

5. Steam the rice balls for 25 to 30 minutes or until cooked through.

6. While the rice is steaming, heat the vegetable oil in a small skillet. Add the garlic and the dried chilies and sauté until the garlic is golden. Transfer the garlic and the chilies to a paper towel to drain.

7. To serve, remove the rice packets from the foil and slightly smash them serving plates. Pass the garlic-chili mixture, the green onions, and the fish sauce separately to be used as condiments at the table.

Cinnamon Stewed Beef

Serves 2

$ Total Cost: $3.40

¾ quarts water

1 tablespoon sugar

1 whole star anise

1½ tablespoon soy sauce

½ clove garlic, smashed

1 tablespoon sweet soy sauce

½ (2-inch) piece of cinnamon stick

3 sprigs cilantro

½ celery stalk, sliced

½ pound beef sirloin, trimmed of all fat and cut into 1-inch cubes

½ bay leaf

Cinnamon is not a spice we Westerners typically use in savory dishes, but it is great at balancing spice or salt.

1. Place the water in a large soup pot and bring to a boil. Reduce heat to low and add the remaining ingredients.

2. Simmer, adding more water if necessary, for at least 2 hours or until the beef is completely tender. If possible, let the stewed beef sit in the refrigerator overnight.

3. To serve, place noodles or rice in the bottom of 4 soup bowls. Add pieces of beef and then ladle broth over. Sprinkle with chopped cilantro or sliced green onions if you like. Pass a vinegar-chili sauce of your choice as a dip for the beef.

Minty Stir-Fried Beef

Serves 2

$ Total Cost: $5.00

3–7 (to taste) serrano chilies, seeded and coarsely chopped

cup chopped garlic

cup chopped yellow or white onion

cup vegetable oil

½ pound flank steak, sliced across the grain into thin strips

1 tablespoon fish sauce

½ tablespoon sugar

¼–½ cup water

¼ cup chopped mint leaves

If the mint in this recipe is too pungent for your tastes, you can easily substitute cilantro, but I suggest being adventuresome and giving this a try. The beef in this recipe is also makes great fajitas!

1. Using a mortar and pestle or a food processor, grind together the chilies, garlic, and onion.

2. Heat the oil over medium-high heat in a wok or large skillet. Add the ground chili mixture to the oil and stir-fry for 1 to 2 minutes.

3. Add the beef and stir-fry until it just begins to brown.

4. Add the remaining ingredients, adjusting the amount of water depending on how thick you want the sauce.

5. Serve with plenty of Jasmine rice.

Peeling Garlic
To peel garlic, place the clove on a cutting board and smash it with the back or side of a knife, which will split the skin.

Cambodian Beef with Lime Sauce

Serves 2

$ Total Cost: $4.20

½ tablespoon sugar

1 teaspoon freshly ground black pepper, divided

1 tablespoon soy sauce

3 cloves garlic, crushed

¾ pound sirloin, trimmed and cut into bite-sized cubes

1 tablespoon lime juice

½ teaspoon water

1 tablespoon vegetable oil

This simple marinade is so good that even though the lime sauce is a breeze, the meat is equally good without it. If you don’t have any beef on hand, use pork tenderloin instead.

1. In a bowl large enough to hold the beef, combine the sugar, 1 teaspoon of black pepper, soy sauce, and garlic. Add the beef and toss to coat. Cover and let marinate for 30 minutes.

2. In a small serving dish, combine the remaining black pepper, the lime juice, and the water; set aside.

3. In a large sauté pan, heat the vegetable oil over medium-high heat. Add the beef cubes and sauté for 4 minutes for medium-rare.

4. This dish may be served either as an appetizer or a main dish. For the appetizer, mound the beef on a plate lined with lettuce leaves with the lime sauce on the side. Use toothpicks or small forks to dip the beef into the lime sauce. For a main dish, toss the beef with the lime sauce to taste. Serve with Jasmine rice.

Seafood Stir-Fry

Serves 2

$ Total Cost: $4.93

3 tablespoons vegetable oil

3 teaspoons garlic, chopped

2 shallots, chopped

1 stalk lemongrass, inner core finely chopped

¼ cup chopped basil

1 can bamboo shoots, rinsed and drained

3 tablespoons fish sauce Pinch of brown sugar

¼ pound fresh shrimp, scallops, or other seafood, cleaned

Rice, cooked according to package directions

When I’m in the seafood section of my favorite grocery store and everything looks great, I start thinking about this simple stir-fry. I buy a little of everything that strikes my fancy, go home, and have a seafood feast.

1. Heat the oil in a skillet or wok over high heat. Add the garlic, shallots, lemongrass, and basil, and sauté for 1 to 2 minutes.

2. Reduce heat, add the remaining ingredients, and stir-fry until the seafood is done to your liking, approximately 5 minutes.

3. Serve over rice.

Bamboo
Bamboo, a favorite of panda bears, is indigenous to Asia. However, bamboo is farmed in California and actually grows wild in some parts of Arizona!

Curried Shrimp with Peas

Serves 2

$ Total Cost: $4.63

¾ teaspoon red curry paste

½ tablespoon vegetable oil

1 (7-ounce) can unsweetened coconut milk

2 teaspoons fish sauce

1–1½ teaspoons brown sugar

¼ pound large shrimp, peeled and deveined

½ cup packed basil leaves, chopped

½ cup packed cilantro, chopped

1 (5-ounce) package thawed frozen peas Jasmine rice, cooked according to package directions

A beautifully colored curry—pink shrimp in a pink sauce peppered with green peas! I also appreciate the textures of the main ingredients. The shrimp and the peas have a freshness that perfectly complements the silkiness of the Jasmine rice.

1. In a large pot, combine the curry paste, vegetable oil, and ¼ cup of the coconut milk; cook over medium heat for 1 to 2 minutes.

2. Stir in the remaining coconut milk and cook for another 5 minutes.

3. Add the fish sauce and sugar, and cook for 1 minute more.

4. Add the shrimp, basil, and cilantro; reduce heat slightly and cook for 4 to 5 minutes or until the shrimp are almost done.

5. Add the peas and cook 2 minutes more.

6. Serve over Jasmine rice.

Shrimp Sizes
Shrimp are sized according to how many come in a pound. Medium means that there are about forty shrimp per pound. Large equals thirty, extra-large equals twenty-five, jumbo equals twenty, and colossal equals about fifteen. Salad shrimp are too tiny to count, so they are weighed instead.

Stir-Fried Shrimp and Green Beans

Serves 2–3

$ Total Cost: $3.31

1 tablespoon vegetable oil

1 tablespoon red curry paste

½ cup cleaned shrimp

1½ cups green beans, trimmed and cut into 1-inch lengths

2 teaspoons fish sauce

2 teaspoons sugar

The green beans are the stars of this simple stir-fry, but the shrimp are the highlight. They give the beans a bit more flavor and the dish more color and protein!

1. Heat the vegetable oil over medium heat. Stir in the curry paste and cook for 1 minute to release the fragrance.

2. Add the shrimp and the green beans at the same time, and stir-fry until the shrimp become opaque. (The green beans will still be quite crispy. If you prefer your beans softer, cook 1 additional minute.)

3. Add the fish sauce and the sugar; stir to combine.

4. Serve immediately with rice.

Lime-Ginger Fillets

Serves 4

$ Total Cost: $4.42

4 tablespoons unsalted butter, at room temperature

2 teaspoons lime zest

½ teaspoon ground ginger

½ teaspoon salt

4 fish fillets, such as whitefish, perch, or pike Salt and freshly ground black pepper

These delicate fillets cook in a jiffy, so make sure to pay attention while they are under the broiler. Overcooking fish dries it out and causes it to loose its flaky texture.

1. Preheat the broiler.

2. In a small bowl, thoroughly combine the butter, lime zest, ginger and ½ teaspoon salt.

3. Lightly season the fillets with salt and pepper and place on a baking sheet.

4. Broil for 4 minutes. Brush each fillet with some of the lime-ginger butter and continue to broil for 1 minute or until the fish is done to your liking.

Storing Fish
How to store fresh fish: The best way to store fresh fish is not to store it at all, but rather use it the day you purchase it. If that’s not an option, lay the fish on a bed of ice and then cover it. Make sure that the ice has somewhere to drain so that the fish doesn’t end up sitting in water, which will cause it to turn mushy.

Quick Asian-Fried Fish

Serves 2

$ Total Cost: $4.06

2 firm-fleshed fish fillets, approximately 1-inch thick Lemon juice

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon turmeric

1–1½ tablespoon vegetable oil

½ medium onion, thinly sliced

½ clove garlic, chopped

½ (1-inch) piece ginger, peeled and minced

1 serrano chili, seeded and minced

1 tablespoon almond slivers

1 teaspoon cumin

1 teaspoon cardamom

teaspoon cinnamon

teaspoon ground clove

1 tablespoon boiling water

¼ cup plain yogurt

This fish gets its flavoring from the unique sauce. The finished fish is packed with flavor, but if you like, a squeeze of lemon or lime juice certainly won’t hurt.

1. Rinse the fish with cold water and pat dry. Rub the fish with lemon juice.

2. Combine the salt, pepper, and turmeric; sprinkle over the fish.

3. Heat 1 tablespoon of vegetable oil in a large frying pan over high heat. Brown the fish quickly on each side. Remove the fish to a plate, cover, and set aside.

4. Add the onion to the same pan and sauté until translucent and just beginning to brown.

5. Place the cooked onion in a food processor along with the garlic, ginger, chilies, and almonds. Process to form a paste, adding a bit of water if necessary. Add the cumin, cardamom, cinnamon, and clove; process to thoroughly blend.

6. If necessary, add additional vegetable oil to the frying pan to make about 1½ tablespoons. Heat the oil over medium. Add the spice mixture and cook, stirring constantly, for about 2 minutes. Swirl a bit of water in the food processor to remove any remaining spices and pour it into the pan; stir to combine.

7. Pour the boiling water into the frying pan and stir in the yogurt. Bring to a simmer and let the sauce cook for 5 minutes.

8. Add the fish to the sauce, turning to coat. Cover and let simmer for approximately 10 minutes or until the fish is done to your liking.