While San Francisco may be known for its devotion to seafood and healthy living, the Bay Area also loves meat. From burgers to roast beef, here are some of the most popular recipes featuring beef in the region.
A classic Swedish dish, kalops is a hearty and comforting beef stew made with chunks of lean beef marinated in wine and spices such as whole peppercorns and bay leaves.
1. Beef & Broccoli
Beef & Broccoli is a quintessential American Chinese-American dish and one of the most popular recipes using beef products bay area. It’s a staple of any takeout menu and can be made at home with ingredients you probably already have. This stir fry is easy to make and reheats very well so it’s perfect for meal prep.
This recipe is best suited for tender cuts of beef such as sirloin, flank steak or top round. If you are working with a tougher cut, such as brisket or chuck, try adding 1/2 teaspoon of baking soda to the marinade before cooking. This will help tenderize the meat and create a very juicy result.
Toss your sliced beef products bay area with the marinade and let sit while you prepare the sauce. In a bowl, combine the stir-fry sauce ingredients and set aside.
Heat a wok or large skillet over high heat. When a bead of water sizzles and evaporates on contact, add the cooking oil. When the pan is hot, add the beef in a single layer and cook for 1 minute or until no longer pink. Toss the cooked beef with the broccoli and stir fry sauce. Serve warm with rice or noodles.
2. Carne Salada
Often served with beans, this beef stew from the Aosta Valley is rich and comforting on a cold night. The name comes from the traditional shaking of the pan to agitate and meld flavors.
After careful degreasing, this Garda Trentino classic is dry-brined with coarse salt, pepper and juniper berries in special metal containers for 25 to 30 days at a temperature of not more than 12 degrees Celsius (54 Fahrenheit) and massaged every 3 days. The curing process creates a natural brine resembling meat that has been salted.
The result is a tender cut of meat, reminiscent of lamb or venison, with an intense flavor that can be cooked in many different ways, but is most delicious when simply seared and sliced as wafer-thin carpaccio garnished with a drizzle of local extra virgin olive oil and parmesan flakes, paired with fresh greens.
Another traditional way to serve carne salada is alla piastra, where it is slightly braised in a mixture of wine and vegetable broth, then seasoned with herbs like sage or rosemary. This version can also be served over polenta or mashed potatoes.
3. Tagliata
Traditionally, tagliata is made with well-marbled sirloin and peppery arugula. But you can make it with a flank, skirt or rib-eye steak too. You can also spice it up with lots of coarsely crushed black pepper and garlic. And you can dress it with salsa, chimichurri or a melted blue cheese butter.
It’s on nearly every Italian restaurant menu, but you can easily make it at home. The name means sliced steak and it’s thought to be a Tuscan reinterpretation of another classic, the Bistecca alla Fiorentina.
A few years ago, Petaluma’s Laurie Figone was making a variation on this recipe on her television show, Cooking with Laurie. She uses a New York strip steak and tops it with a scattering of lightly dressed arugula and Parmesan shards. Oliveto chef Pierre Harriet has a similar version on his menu, which is made with grass-fed beef and spicy borlotti beans (see the recipe).
This quick and easy dish can be served with a salad or oven-roasted potatoes for a delicious meal. And it’s a great way to get kids to eat a serving of beef products bay area. It’s a good source of iron and other nutrients that children need to reach important developmental milestones.
4. Carnitas
A Mexican favorite, carnitas are fall-apart tender and super versatile. Use them in tacos, burritos, nachos, bowls, quesadillas and salads. They’re easy to make in the Instant Pot (or regular slow cooker) and reheat beautifully.
It’s worth taking the time to create this savory, well-seasoned dish with a blend of aromatic ingredients that give it its distinctive flavors. Traditionally, it’s made with pork shoulder but you can also use pork butt or loin. Salt and paprika provide the classic flavor profile, while cumin, oregano, garlic powder and black pepper add other essentials. Citrus juices like lime and orange also give it a bright, fresh taste.
It’s a great weeknight dinner that can be served over rice with black beans and sauteed vegetables. The recipe is easily adaptable for any family size and the meat is a rich source of iron and protein. Leading health organizations recommend introducing protein-rich foods like beef to infants as soon as they’re developmentally ready.
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5. Bone
Bo ne is a Vietnamese beef stew that typically requires simmering the meat for a long time to tenderize it. It also uses a variety of vegetables, including rutabagas and potatoes, for flavor. Depending on the recipe, it may take several hours to make bo ne from scratch.
This savory dish is typically served for breakfast and can be found in many Vietnamese restaurants throughout the beef products bay area.
The main ingredient is diced marinated beef that is briefly seared on a hot plate or skillet. The meat is then topped with a fried egg, onions, and chili sauce. A dollop of pate is often added to the top of the plate and a piece of baguette is provided for diners to eat with the meal.
If you want to try this popular dish, you can use a well-marbled cut of steak such as tri-tip or new york strip to prepare the dish at home. Overcooking the beef can cause it to become tough and chewy, so be sure to cook the meat for a few minutes on each side until it is browned and cooked through.
