Thai basil beef – pad gra prow – is one of the really great stir fried dishes from Southeast Asia. Garlic. Chili. Thai basil. Beef. A bit salty. The slightest hint of sweet. In wonderful balance. And it comes together in no time flat.
Beef tataki with simple ponzu sauce is a great Japanese dish to share with friends. Even if they don’t like Japanese they will like this.
Beef rogan josh is one of the first Indian curries I ever learned to cook. I got it from Madhur Jaffrey’s first book and I thought I was the cat’s meow. People raved. It became a house favourite. It was pretty good. But this is better. Much better.
Indian restaurant vindaloo curry doesn’t have to be blow your head off spicy. It can be. Maybe it should be. But it doesn’t have to be. It can be a flavourful, hot, sour and tomato flavour bomb that lets you taste your dinner. Or it can be palate searing napalm. It’s your call and this recipe lets you do what you want.
Bun bo xao is a quick weeknight meal. Big tastes of lemongrass, beef, chili and fresh herbs hit all the right flavour notes. It’s the best kind of salad. Everything in balance.
Steak with chimichurri sauce is a great way to add some zing to your every-day pan-fried or grilled steaks. It’s an Argentinian steak sauce brimming with olive oil, chili, garlic, lemon, parsley and onion flavour. It’s a totally different take on steak sauce.