School is back in session, and with it the choreographed juggling act of drop-offs and pickups, after-school activities, games, and competitions — and all the life happenings in between.
This is the season where time is of the essence, and meals are oftentimes quick or on-the-go. But that doesn’t mean you have to sacrifice having a satisfying sit-down meal with family.
When you’re feeling strapped for time, try one of these back-to-school recipes for fast and fulfilling fare from Ellie Bird chef Yuan Tang and Oxus7 owner Mitra Sharif.
Bulgogi Bites by Chef Yuan Tang of Ellie Bird
Not only does this recipe require little prep and only one pan, it’s a favorite of Ellie, chef Yuan Tang’s youngest daughter and the restaurant’s namesake.
“This can be used a base for a grownup taco night, too,” he says.
Serves: 2 adults, 2 (young) kids
Total time: 30 minutes
What You’ll Need
- 1/2 cup green peas (fresh or frozen)
- 4 tablespoons cooking oil
- 1 lb. ground beef
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup scallion whites, thinly sliced
- 1 tablespoon minced garlic
- 1/2 teaspoon grated ginger
- 1/4 cup grated Asian pear (peeled; about 1/2 pear)
- 1/4 cup light soy sauce
- 1/4 cup light brown sugar
- 1 teaspoon gochujang (mild or hot)
- 1/4 cup chicken stock
- 1/2 teaspoon toasted sesame oil
Optional: Serve with 1 cup cooked white rice per person or snack-sized nori sheets. For garnish, top with scallion greens (thinly sliced) and toasted sesame seeds.
How to Make It
If using fresh green peas, blanch them for 30 seconds. If using frozen green peas, defrost them according to the package instructions. Set aside.
In a large nonstick sauté pan, heat 2 tablespoons cooking oil on high until lightly smoking. Add the ground beef into the pan, breaking it up into pieces as much as possible. Add 1 teaspoon salt and 1/4 teaspoon ground black pepper. Continue to cook for 3 to 4 minutes until liquid starts to appear in the pan.
Using a fine mesh strainer, strain the liquid from the ground beef. Add 1 tablespoon cooking oil back into the sauté pan and add the strained ground beef. Continue cooking on medium high heat for about 5 minutes, stirring occasionally to allow the beef to brown.
Once browned, remove the ground beef from the sauté pan and set aside. Add 1 tablespoon cooking oil to the sauté pan and heat on medium high until lightly smoking. Add the scallion whites, garlic, and ginger to the pan. Cook for 1 minute until fragrant, then lower the heat to medium. Add the Asian pear, light soy sauce, light brown sugar, gochujang, and chicken stock. Combine.
Add the cooked ground beef to the sauté pan and stir to combine with the sauce. Continue cooking on medium heat until most of the liquid has evaporated.
Remove from heat and stir in the green peas and sesame oil.
Place finished bulgogi in a serving bowl and, if desired, garnish with scallion greens and toasted sesame seeds. Serve with white rice, or make mini tacos using white rice and snack-sized nori sheets.
Mücver by Oxus7
These Turkish zucchini fritters are one of the most popular mezze in Turkish cuisine and a top-selling item at Oxus7, according to owner Mitra Sharif. And, as an added bonus, they can be made ahead of time and fried just before mealtime.
Serves: 4–6
Total time: 30 minute
What You’ll Need
- 2 cups grated zucchini (about XX zucchini)
- 1 cup grated carrot (about XX carrots)
- 1 small raw potato, peeled and grated
- 3 eggs
- 1/4 cup flour
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped paprika
- 5–7 tablespoons olive oil
Optional: For garnish, top with greek yogurt, minced garlic, olive oil, black and white sesame seeds, pomegranate molasses, and a few leaves of fresh mint, dill, and parsley
After grating the zucchini, carrot, and potato, place the veggies in a dry towel and try to wring out as much liquid as possible. Set aside.
In a small bowl, whisk the eggs. In a large bowl, combine the zucchini, carrot, potato, eggs, flour, cumin, salt, feta, parsley, and paprika. Make medium-sized patties so you can fry three at a time in your frying pan.
Heat 5 to 7 tablespoons olive oil in a frying pan and fry each patty 3 minutes per side. Once fried, remove from pan and place on a paper towel to absorb excess oil.
Place fried patties on a plate and garnish with your choice of toppings: greek yogurt, minced garlic, olive oil, black and white sesame seeds, pomegranate molasses, and fresh mint, dill, and parsley.
Feature image of mücver, courtesy Oxus7
For more stories like this, subscribe to Northern Virginia Magazine’s Food newsletter.
