Archive for the ‘Beef’ Category

P.F. Chang’s Mongolian Beef

P.F. Chang's Mongolian Beef
Author:
Serves: 2
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 teaspoons vegetable oil
  • ½ teaspoon ginger, minced
  • 1 tablespoon garlic, chopped
  • ½ cup soy sauce
  • ½ cup water
  • ½ cup dark brown sugar
  • vegetable oil, for frying (about 1 cup)
  • 1 lb flank steak
  • ¼ cup cornstarch
  • 2 large green onions
Instructions
  1. Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.
  2. Don't get the oil too hot.
  3. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
  4. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
  5. Remove it from the heat.
  6. Slice the flank steak against the grain into ¼" thick bite-size slices.
  7. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.
  8. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.
  9. Let the beef sit for about 10 minutes so that the cornstarch sticks.
  10. As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).
  11. Heat the oil over medium heat until it's nice and hot, but not smoking.
  12. Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges.
  13. You don't need a thorough cooking here since the beef is going to go back on the heat later.
  14. Stir the meat around a little so that it cooks evenly.
  15. After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.
  16. Put the pan back over the heat, dump the meat back into it and simmer for one minute.
  17. Add the sauce, cook for one minute while stirring, then add all the green onions.
  18. Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.
  19. Leave the excess sauce behind in the pan.
Notes
http://www.recipezaar.com/recipe/P-F-Changs-Mongolian-Beef-66121

 

Best Ever Sloppy Joes

Best Ever Sloppy Joes
Author:
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 lbs ground beef
  • ½ cup chopped onions
  • ½ cup chopped celery
  • ¼ cup chopped green peppers
  • 1½ cups canned diced tomatoes
  • ¼ cup catsup
  • 2 tablespoons brown sugar
  • 1 tablespoon vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon steak sauce
  • ½ teaspoon garlic salt
  • ¼ teaspoon ground mustard
  • ½ teaspoon paprika
Instructions
  1. In Dutch oven, cook beef, onion, celery, and green pepper until meat is done; drain.
  2. Add all remaining ingredients.
  3. mix well.
  4. Simmer for 35 minutes, stirring occasionally.
Notes
http://www.food.com/recipe/best-ever-sloppy-joes-30579

 

Carne Asada

Carne Asada
Very good marinade to make carne asada
Author:
Cuisine: Mexican
Serves: 6
Prep time: 
Cook time: 
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Ingredients
  • 1 lime (juiced)
  • ¼ C olive oil
  • ¼ C Minced cilantro
  • 2 serrano chiles
  • 1 T minced garlic
  • 1 T sugar
  • ½ T coriander (ground)
  • ½ T oregano
  • 1 T cumin
  • 2 t salt
  • 2 pureed kiwi
  • 4 lbs flank steak
Instructions
  1. Mix everything except steak together in a large zip type bag
  2. Marinate overnight
  3. Grill steak until desired doneness (about 5 minutes per side)
  4. Cover steak with foil and let set for 10 minutes
  5. Slice steak thinly across the grain
Notes
*Haven't tried it but this would probably work decently with round steak or other normally "tough" steaks.

 

Homemade Corned Beef or Venison

Homemade Corned Beef or Venison
I like this more than the store bought corned beef
Author:
Cuisine: Irish
Recipe type: Corned Beef
Serves: 4
Prep time: 
Cook time: 
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Ingredients
  • 2 to 3 pound brisket
  • 2 quarts water
  • ½ C canning and pickling salt
  • ½ C tenderizing salt (Morton's Tenderquick)
  • 3 T sugar
  • 2 T mixed pickling spice
  • 2 bay leaves
  • 8 whole black peppercorns
  • 4 cloves garlic mixed
Instructions
  1. Combine all ingredients except meat in a pot and heat just to a boil. Remove from heat and allow to cool back down to room temp.
  2. Place meat in a non-reactive container (glass, ceramic or ziplocs) and pour in cooled brine solution. Refrigerate for 4 to 6 days (thinner cuts for 4, thicker for 6). Stir up the meat at least once a day.
  3. When ready to cook, dump out he mixture and rinse off the meat. Place meat and fresh water in a pot and heat to a boil. Reduce heat and allow to simmer approximately 3½ to 4½ hours until meat falls apart.
  4. Optional: For a saltier, stronger result, save a couple cups of the brine solution and add to the fresh water when cooking.
  5. Optional: Instead of cooking on the stove top, cook in a crock-pot on low for approximately 8-10 hours.

 

Lyman’s Rib Roast (Prime Rib)

 

Lyman's Rib Roast
This recipe was given to me by an old coworker who also had a catering business. Awesome and easy.
Author:
Cuisine: American
Recipe type: Rib roast (Prime Rib)
Serves: 6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • Rib roast (with bones cut-off and tied back on)
  • 2-L bottle of lemon-lime soda
  • 16 oz bottle Kikkoman's teriyaki sauce
  • Seasoned salt (I prefer Alpine Touch)
Instructions
  1. Preheat oven to 500F
  2. Liberally coat the roast with the seasoned salt
  3. Place roast in deep baking dish
  4. Combine lemon-lime soda and teriyaki sauce and pour over roast
  5. Place roast in oven and roast at 500F for 15 minutes.
  6. Reduce heat to 350F and cover roast with aluminum foil
  7. Roast until inner temperature is 120F for Rare, 130F for med-rare. (For prime rib there is nothing allowed above med-rare.)
  8. Remove from oven and let set for 15 minutes
  9. Remove tie holding bones on and slice into desired thickness.
  10. Serve with fresh ground horseradish and some of the pan juices.