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Beef
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Recipe
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Mongolian Beef
Savory strips of sirloin roast are soaked in a spicy marinade and sauteed with green onions. Serve over steamed rice or fried rice noodles. This recipe has been scaled to make: 8 servings
Ingredients:
2 pounds boneless sirloin tip roast
1/2 cup soy sauce
2 tablespoons dry sherry
2 teaspoons sesame oil
3 tablespoons cornstarch
2 tablespoons brown sugar
2 teaspoons crushed red pepper
5 whole dried red chile peppers
1/4 cup and 2 tablespoons vegetable oil
4 bunches green onions, cut into 2 inch pieces
Directions:
1. Partially freeze the roast for easier slicing. Slice the roast into 3x1/2 inch strips, and set aside.
2. In a large bowl, combine well the soy sauce, sherry, sesame oil, cornstarch, brown sugar, crushed red pepper and whole chile peppers. Place beef in the mixture and coat well. Cover and refrigerate for 20 to 30 minutes.
3. In a large skillet or wok over medium high heat, heat 2 tablespoons of the oil. Place green onions in the hot oil. Cover, reduce heat to low and cook 6 minutes, or until tender. Remove green onions and set aside.
4. In the same skillet or wok, heat remaining 1/4 cup of oil over medium high heat. Add beef mixture and saute for 5 minutes, or until the beef is thoroughly cooked. Return green onions to the pan and saute for 30 seconds more, or until heated through.
| :: Sat 09/06/2008 @ 02:53 |
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RATING:
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Barbequed Marinated Flank Steak
My butcher Harry at the Eastmoreland Grocery gave me this recipe about 30 years ago. It's easy to make, uses ordinary ingredients, and is delicious barbequed or oven broiled. This recipe has been scaled to make: 4 servings Ingredients: 1/4 cup soy sauce 3 tablespoons honey 2 tablespoons distilled white vinegar 1/2 teaspoon ground ginger 1/2 teaspoon garlic powder 1/2 cup vegetable oil 1-1/2 pounds flank steak Directions: 1. In a blender, combine soy sauce, honey, vinegar, ginger, garlic powder and vegetable oil. Blend for 15 seconds. 2. Lay steak in a shallow glass or ceramic dish. Pierce flesh all over front and back with a sharp fork. Pour marinade over steak, then turn and coat the other side. Cover, and chill in the refrigerator 8 hours, or overnight. 3. Preheat an outdoor grill for high heat. 4. Place grate on highest level, and brush lightly with oil. Grill steak for 15 to 20 minutes, turning once, to desired doneness.
| :: Sat 09/06/2008 @ 02:51 |
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RATING:
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Savory Garlic Marinated Steaks
This beautiful marinade adds an exquisite flavor to these already tender steaks. The final result will be so tender and juicy, it will melt in your mouth. This recipe has been scaled to make: 2 servings Ingredients: 1/2 cup balsamic vinegar 1/4 cup soy sauce 3 tablespoons minced garlic 2 tablespoons honey 2 tablespoons olive oil 2 teaspoons ground black pepper 1 teaspoon Worcestershire sauce 1 teaspoon onion powder 1/2 teaspoon salt 1/2 teaspoon liquid smoke flavoring 1 pinch cayenne pepper 2 (1/2 pound) beef rib eye steaks Directions: 1. In a medium bowl, combine the vinegar, soy sauce, garlic, honey, olive oil, ground black pepper, Worcestershire sauce, onion powder, salt, liquid smoke and cayenne pepper. 2. Place steaks in a shallow, nonporous dish, and pour marinade over steaks. For optimum flavor, rub the liquid into the meat. Cover, and let marinate in the refrigerator for 24 to 48 hours. 3. Preheat an outdoor grill for medium-high to high heat. 4. Grill steaks for 7 to 8 minutes per side on a lightly oiled grate, or until internal temperature reaches at least 145 degrees F (63 degrees C).
| :: Sat 09/06/2008 @ 02:47 |
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RATING:
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Ingredients:
1/4 cup KRAFT Miracle Whip
1/4 cup mayonnaise
2 Tablespoons,heaping, WISHBONE deluxe french salad dressing (the orange stuff)
1/2 Tablespoon HEINZ sweet relish
2 teaspooons, heaping, VLASIC dill pickle relish (Heinz dill relish also works)
1 teaspoon sugar
1 teaspoon dried, minced onion
1 teaspoon white vinegar
1 teaspoon ketchup
1/8 teaspoon salt
Mix everything very well in a small container. There better be no streaks! Microwave 25 seconds, and stir well again. Cover, and refrigerate at LEAST 1 hour before using.( to allow all of
the flavors to "meld". ) Makes nearly 1 cup...enough for about 8 Big Macs™.
Cooking your BIG MAC™
INGREDIENTS:
(this is a per sandwich recipe)
1 -regular sized sesame seed bun
1 -regular sized plain bun
2 -previously frozen regular beef patties
2 -tablespoons Big Mac sauce
2 -teaspoons reconstituted onions
1 -slice real American cheese
2 -hamburger pickle slices
1/4 Cup -shredded iceberg lettuce
COOKING:
Discard the crown half of the regular bun, retaining the heel. The cooking method for the Big Mac™ is basically the same as the regular burgers, only the bun toasting method is slightly
different. In the Big Mac's case you toast the bottom (heel) first. Do this along with the extra heel. (this will be your middle bun.)
Cook the two-all-beef-patties just like the regular burgers. After the bun parts are toasted, put 1 tablespoon of "Mac sauce" on each of the heels.(toasted side.) Then add 1/8 cup
shredded lettuce to each.On the true bottom bun, place one thin slice of American cheese on top of the lettuce. On the extra "heel", the middle bun, place two pickle slices on top of the
lettuce. Toast the "crown" (top) of the bun also. When the meat patties are done, place them one at a time on both prepared buns. Stack the middle bun on top of the bottom bun, and put
the crown on top.
For proper "aging", or "Q-ing", ...wrap the finished Big Mac® in a 12"x18" sheet of waxed paper as follows:
1...Center the burger, right side up, on the waxed paper. Fold the "long" ends of the paper up over the top. (It will resemble a tube with the burger in the center.)
2...Fold the two remaining ends underneath. Wrap snug, but don't squish it like the regular burgers.
3...Let sit 5-8 minutes, allowing the flavors to "meld".
4...Microwave, still wrapped, 15 seconds on high.
....Enjoy an AWESOME Big Mac® Sandwich!
| :: Sat 09/06/2008 @ 02:45 |
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RATING:
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