Eating clean and abandoning the “everything needs 5 different salts” method of cooking has been absolutely amazing. Each time a dish is prepared with minimal salt but still tastes delightful my faith in my ability to cook is strengthened. (I literally get giddy at 1st taste lol)
Growing up in a black household, although we ate plenty “real” food, I remember watching my mother season food with seasoning salt, onion salt, garlic salt, and other salts. In my mind (which normally was completely wrong about cooking haha) this was the trick to making food taste great. Luckily, she and I have both educated ourselves on cooking with herbs and spices instead to obtain flavor.
Beef has been one of those meats in which I used a crazy amounts of salt to get good flavor. Tonight I used shallots, garlic, parsley, and 1/2 tbsp of salt.
Here’s how the beef was prepared.
What You Will Need:
1 – 1/2 lbs beef chuck
2 cloves of garlic
1 medium shallot
1/2 tbsp salt
1. Cut beef into strips against the grain.
2. Add 1 – 2 tbsp of olive oil to a ziploc bag. Add beef to bag. Put in fridge for 1 hour or more. (You can add a dash of vinegar for additional tenderizing).
3. Mince shallot and garlic. Pull parsley leaves from stems.
After beef has been in refrigerator for an hour or more…
4. Heat 1 tbsp of olive oil in a cast iron skillet.
5. Add garlic, shallot, and parsley to the skillet. Allow to brown. DO NOT allow garlic to burn.
6. Remove beef from bag. Pat away excess oil with a paper towel.
7. Put beef in skillet. Stir in with other items. Allow to cook for 8 -10 minutes.
8. Remove from skillet. Cover with plastic wrap for 2-4 minutes.
9. Spoon in over noodles and enjoy!
Noodles: Cook in 1 cup of unsalted beef broth. Add only 1/2 tsp of salt. If broth begins to evaporate add a little water as need.
Veggies: Cabbage, Carrots, and Broccoli. Add vegetables to unwashed skillet after cooking beef. Also add a small amount of water from noodles. Allow to cook to desired tenderness.