Asian Beef and Noodle Salad

Asian Beef and Noodle Salad 

Ingredients: 

1pound beef top round steak, cut 1 inch thick

8 ounces uncooked whole wheat thin spaghetti

8 ounces sugar snap peas

2 cups shredded carrots

Salt and pepper

2 tablespoons toasted sesame seeds (optional)

Marinade:

1⁄2 cup prepared light Asian vinaigrette

1⁄3 cup hoisin sauce

Directions:

Cut beef steak lengthwise in half, then crosswise into 1⁄4- to 1⁄8-inch-thick strips. Combine marinade ingredients in small bowl. Place beef and 1⁄4 cup marinade in medium bowl; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours. Cover and reserve remaining marinade in refrigerator.

Cook pasta according to package directions, adding peas and carrots during last 1 to 2 minutes and cooking until vegetables are crisp-tender. Drain; place pasta and vegetables in large serving bowl. Set aside.

Meanwhile, remove steak from marinade; discard marinade. Heat large nonstick skillet over medium-high heat until hot. Add half of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. Do not overcook. Repeat with remaining beef. Season with salt and pepper as desired.

Add beef with juices and reserved marinade to pasta and vegetables; toss to combine. If desired, sprinkle with sesame seeds. Makes 4 servings. (Recipe from National Cattlemen’s Beef Association funded by the Beef Checkoff)

Cook’s tip: Boneless beef top sirloin steak, cut 1 inch thick, may be substituted for beef top round steak.

beef Spaghetti

Posted by mk in beef, Spaghetti

Asian Beef and Noodle Salad

Slow Cooker Barbecue Beef Brisket

Slow Cooker Barbecue Beef Brisket

Ingredients

• 2 pounds beef brisket
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 1 tablespoon canola oil
• 2 cups diced onions
• 2 tablespoons tomato paste
• ½ cup bourbon
• 1 cup non diet cola
• ½ cup beef stock
• ½ cup brown sugar
• 2 tablespoons Dijon mustard
• ½ cup ketchup
• 2 tablespoons balsamic vinegar
• 2 tablespoons molasses
• 2 tablespoons Worcestershire sauce
• 1 teaspoon liquid smoke
• Few dashes of your favorite hot sauce
• Bulky rolls
• Coleslaw (see our recipe here)

Instructions

Pat the beef dry and season on both sides with the salt and pepper.

Heat both oils in a heavy bottomed pan or pot until smoking hot and carefully lay in the beef. Let it sear without touching for about four to five minutes, flip and repeat. Remove directly to the slow cooker pot.

Reduce heat to medium high and add onions. Cook for one minute and add tomato paste. Stir constantly for another minute.

Add bourbon to deglaze pan. Let reduce by half then add cola, beef stock, sugar, mustard, ketchup, vinegar, molasses, Worcestershire sauce, liquid smoke and hot sauce. Stir to combine and remove from heat.

Pour liquid over beef. At this point, you can refrigerate until morning or place in slow cooker and set for eight to ten hours on low or five to seven on high. While beef is cooking, or the night before, prepare the coleslaw (see recipe here).

Once beef is fall apart tender, remove to a cutting board to rest. Pour the contents of the slow cooker into a sauce pan and reduce to a thick sauce, about 1 ½ cups.

To serve, slice the beef against the grain, place coleslaw on the roll bottom and top with the sliced beef and spoon on some of the sauce you reduced. Serve with lots of napkins.

beef

Posted by mk in beef

Slow Cooker Barbecue Beef Brisket

Shaking Beef

Shaking Beef

INGREDIENTS 

SERVINGS 4 UNITS US

• 1 lb steak fillet
• 4 garlic cloves, finely chopped
• 2 tablespoons oil
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon fresh ground black pepper
• 1 mignonette lettuce
• 1 small lebanese cucumber
• 1⁄2red onion

DIRECTIONS

Cut the steak into bite-sized cubes. Place it in a bowl with garlic, oil, fish sauce, sugar, salt, and pepper and mix to combine. Cover and marinate for 1 hour in the refrigerator.

Wash the lettuce and separate the leaves. Cut the cucumber and onion into very thin slices.

Heat a heavy-based wok very hot; add the beef in 3 batches and toss, by shaking the wok and turning the meat with tongs, until brown and seared on the outside but still very pink in the center.

Pile the meat into the center of a serving plate, decorate with lettuce, cucumber, and onion, serve immediately.

NOTE: Prep time does not include marinating time.

beef

Posted by mk in beef

Shaking Beef

Beef & Roast Vegetable Lasagne

Beef & Roast Vegetable Lasagne

Prep Time: 20 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 20 minutes

Ingredients

• 
  
• 2 capsicums, quartered and seeded
• 
  
• 2 medium zucchini, sliced thinly lengthways
• 
  
• 1 large eggplant, sliced thinly
• 
  
• 1 tbsp olive oil
• 
  
• 1 medium brown onion
• 
  
• 2 cloves garlic, crushed
• 
  
• 500g (1lb) lean ground beef
• 
  
• 800g (1 3/4lb) canned diced tomatoes
• 
  
• 1/2 cup beef stock
• 
  
• 1/3 cup tomato paste
• 
  
• 1 tsp dried oregano
• 
  
• 2 tbsp fresh basil, shredded
• 
  
• salt and pepper
• 
  
• 40g (1 1/2oz) butter
• 
  
• 2 tbsp plain flour
• 
  
• 400ml (13 1/2fl oz) milk
• 
  
• 1/3 cup (20g or 3/4oz) Parmesan cheese, finely grated
• 
  
• 375g (13oz) instant or fresh lasagne sheets
• 
  
• 1 1/2 cup (150g or 5 1/3oz) mozzarella, grated or torn into small pieces
• 
  
• 1/2 cup (30g or 1oz) Parmesan cheese, finely grated, extra

Instructions

1. Preheat the oven to 220°C (425°F).
2. Place the capsicum cut side down on a greased tray. Place the zucchini and eggplant on a couple of other greased trays and sprinkle with a little salt. Roast vegetables for approx 15 minutes or until soft and brown. Remove from the oven and peel the skin from the capsicum and discard. If the skin is being stubborn, return to the oven for a few minutes longer. Cut the capsicum into strips. Set the roasted vegetables aside.
3. Meanwhile, heat the oil in a large frying pan. Add the onion and garlic and cook until the onion has softened. Add the mince and cook, breaking up any lumps, until browned. Add the tomatoes, stock, tomato paste, oregano and basil. Bring to a simmer and cook for 10-15 minutes or until the sauce thickens slightly. Season to taste. Set aside.
4. Reduce the oven to 190°C (375°F).
5. White sauce: Melt the butter in a saucepan over a medium heat. Add the flour and stir until well combined and foaming. Add the milk and stir until the sauce it comes to the boil and has thickened. Remove from the heat and stir in the Parmesan cheese and season with salt and pepper. Set aside to cool for 10 minutes.
6. Grease a 7cm x 22cm x 29cm (9 x 11 inch) ovenproof dish. To assemble, spread thin layer of the meat sauce over the base and top with a layer of lasagne sheets. Spread third of the remaining meat over the lasagne sheets, add a layer of the roasted vegetables and sprinkle with pieces of mozzerella and a little parmesan. Repeat with layers finishing with a layer of pasta sheets. Top with the white sauce and sprinkle with mozzarella and parmesan. Cover with foil and bake for 20 minutes. Remove the foil and bake for a further 20-25 minutes or until golden brown and the pasta is tender. Remove from the oven and allow to stand for 10 minutes. Garnish with basil leaves and serve with garden salad and crusty bread.

Notes

Instant lasagne sheets are oven ready and do not require pre-boiling.

Recipe by: Michelle McKinnon - Flour & Aprons

beef VEGETABLE RECIPES

Posted by mk in beef, VEGETABLE RECIPES

Beef & Roast Vegetable Lasagne

Ground Beef Lo Mein

Ground Beef Lo Mein

Element :

• 8 oz lean ground beef
• 1 stalk celery or bok choy, sliced
• 1/4 cup baby carrots, julienne
• 1/4 cup sliced onions
• 1 clove garlic, minced
• 1 tbs light soy sauce*
• 1 tbs oil
• 1/2 tsp sugar
• 1/2 tsp salt
• 8 oz spaghetti (dry)

Sauce:

• 1 tbs dark soy sauce**
• 1 tbs Chinese rice wine or dry sherry
• 1 tsp dark sesame oil

Direction:

*Light soy sauce is not the sodium-reduced soy sauce. It is an actual product. Major major brands of soy sauce closely approximate light soy sauce

**Dark soy sauce is available in larger supermarkets and Chinese markets. If you cannot obtain it, a good substitute is 1 tbs regular soy sauce (like La Choy) and 1/2 tsp molasses.

Cook spaghetti per package directions to al dente stage. Drain and rinse; set aside.

Heat a large skillet or wok over medium-high heat.  Add oil.

Brown ground beef, breaking up clumps.  Add the garlic, light soy sauce, sugar and salt; stir to combine.

Add the celery or bok choy, carrots and onions. Stir fry until celery is bright green.

Add the cooked and drained spaghetti and the sauce.  Toss to coat completely.

Turn out on a serving platter.

Serves 4 if there are other courses in meal or 2 if served as the meal itself.

beef

Posted by mk in beef

Ground Beef Lo Mein

Cheesy Barbecue Beef Casserole

Cheesy Barbecue Beef Casserole

Ingredients

• 3 cups of pasta (I used fusilli)
• 1 lb. lean ground beef
• 1 onion, chopped
• 1 cup barbecue sauce
• 1 cup shredded mozzarella cheese
• 1 cup shredded Cheddar cheese

Instructions

• Heat oven to 350 F.
• Cook and drain pasta.
• In a skillet, cook beef and onion over medium-high heat for 10 minutes, stirring occasionally.
• Return drained pasta to the saucepan. Stir in remaining ingredients except ½ cup of the cheddar cheese. Spoon into a casserole dish. Sprinkle with remaining ½ cup of cheddar cheese.
• Bake uncovered for 30 to 40 minutes or until hot in the centre.

-----------------------------------------

Source simplystacie.net

beef

Posted by mk in beef

Cheesy Barbecue Beef Casserole

Easy Beef Stew

Ingredients.

1 1/2 lbs of stew beef cut into 1/2″ cubes.

3 medium potatoes roughly chopped into 1 inch cubes.

1 medium onion cut in eights lengthwise.

1 large onion roughly diced.

1 clove of garlic, finely minced.

1/4 cup of tomato ketchup. 

3 large carrots chopped into 1 inch pieces.

1 celery stalk, finely sliced.

1 pinch of dried oregano.

1 pinch of dried thyme.

1/2 teaspoon of paprika.

1/2 teaspoon of dried parsley.

1 bay leaf.

Beef broth.

 1/4 cup of your favorite inexpensive  vinegar. 

 Olive oil (or bacon drippings).

Instructions.

Heat an enameled  dutch oven over medium-high heat until hot.

Add ~ 1 tsp of oil or drippings and the roughly diced onion,  reduce heat to medium and slowly cook the onions until they begin to caramelize to a light golden color.  Add the finely minced garlic and cook for another 2 minutes or until garlic no longer smells raw.

Add 

vinegar to the pan to de-glaze.  Scrape the fond off the bottom of the pan with a wooden spoon.  Cook for another minute or so until the alcohol is cooked off then remove the caramelized onions from pan.  Wipe the pan clean with a paper towel. 

Add another teaspoon of oil to the pan, turn heat to medium-high and brown the meat in several batches.  Don’t stir meat too often, you want the meat to brown nicely and leave its fond on the bottom of the pan. 

Once all of the meat has been browned, add the carrots, cooked and raw onion, and bay leaf .  Cook until the onion just starts to turn translucent.

Add enough beef broth to just about cover meat, stir in herbs, spices, and ketchup then season well with kosher salt.  Bring to a slow simmer, layer the potatoes on top and reduce heat to low.

Cover and cook on low heat for 2 hours or until meat is tender and the potatoes have started to cook down. Remove bay leaf and season to taste with salt and pepper.   Allow to cool and place in refrigerator overnight; this allows the flavors to mingle and intensify.

Before serving, heat stew over medium-low heat until hot.  If you like, a cupful of frozen peas or mixed vegetables makes a tasty addition.   

Serve with fresh crusty bread and a glass of your favorite  vinegar.

beef

Posted by mk in beef

Easy Beef Stew

Beijing Beef Recipe like Panda Express Copycat Recipe- Chinese Food

Beijing Beef Recipe like Panda Express Copycat Recipe- Chinese Food

Ingredients:

3/4 lb flank steak, fat and silver-skin removed - sliced into thin strips

6 tablespoons cornstarch, for dusting

Oil, for frying

Marinade:

1 egg

1/4 teaspoon salt

2 tablespoons water

1 tablespoon cornstarch

----

2 chopped cloves garlic

1 shallot sliced

6 - 8 assorted chili peppers

----

Sauce:

4 tablespoons water

2 tablespoons sugar

3 tablespoons ketchup

1 tablespoon vinegar

1 teaspoon chili sauce

1 tablespoon hoisin sauce

Preparation:

Cut beef into thin strips against the grain. In a bowl combine marinade and refrigerate at least 15 minutes.

Heat ingredients for sauce and bring to a boil. Add 1 tablespoon corn starch then simmer.

Coat beef with 6 tablespoons cornstarch, shake off excess. 

Quickly deep fry in wok, remove to paper towel and remove all except 2 tablespoons oil.

Add garlic shallot and peppers.

Stir in beef.

Pour sauce into the wok and heat until boiling. 

Quickly stir and serve.

beef

Posted by mk in beef

Beijing Beef Recipe like Panda Express Copycat Recipe- Chinese Food

Mongolian Beef

Mongolian Beef

Mongolian Beef Recipe

Source cookingwithalison.com

adapted from Rasa Malaysia food blog

1 lb (approximately) tender cut of beef thinly sliced against the grain (ie. tenderloin, sirloin, prime rib)
3 tablespoons cooking oil
1 to 2 thin stalks leeks, white part and tender green parts only, sliced thinly on a diagonal (Note:  I’ve also made this with one diced medium onion instead.  It tastes just as good but the leeks have a slightly different texture.)
2 thin slices ginger cut into thin strips
3 cloves garlic finely minced
1 green onion sliced thinly (optional for garnish)

for marinade:

2 teaspoons corn starch
2 teaspoons soy sauce
2 teaspoons shaoxing wine

for sauce:

1 teaspoon oyster sauce
1 tablespoon sweet soy sauce (called Kecap Manis, the best brand is ABC)
1/2 teaspoon dark soy sauce
black pepper to taste
1/2 teaspoon sesame oil

Marinate the beef slices with the seasonings for at least 30 minutes.  Meanwhile, combine the ingredients for the sauce and set aside.  Heat up a wok over high heat.  When the wok is very hot, but not burning dry, add 2 tablespoons of oil.  Then add the meat and stir fry frequently until it is half cooked, approximately 2 to 3 minutes.  Do not overcook.  Dish out and set aside.

Heat up another tablespoon of oil over high heat and add the leeks.  Stir fry frequently until soft, about 2 to 3 minutes.   Add the garlic and ginger and stir fry until aromatic, approximately 45 seconds to 1 minute.  Do not let the garlic burn.  Add the beef back into the wok and then add the sauce.  Continue to stir fry until the beef slices are almost done, approximately 1 minute.  Do not overcook.  Garnish with the green onions (optional).  Serve hot with rice.

beef

Posted by mk in beef

Mongolian Beef

Spicy Mughlai Pasanday | Beef Pasanda Recipe with Calories

Spicy Mughlai Pasanday | Beef Pasanda Recipe with Calories

Ingredients:

Fried Onions: 1 cup
Curd: 1 cup
Ginger and Garlic Paste: 2½ tsp
Mutton or Beef, Sliced like Pasanday: ½ kg
Almond and Cashew-nut Powder: 2 tbsp
Turmeric Powder: 1 tsp
Red Chili Powder: 2½ tsp
All Spice Powder: 1 tsp
Salt: 1 tsp
Coconut Powder: 1 tsp
Cumin Seeds: 1tsp
Few Ground Green Cardamoms
For Garnishing
Mint Leaves
Lemon Juice
Few Green Chilies
Oil for Frying

Directions:

• In the first step you have to take oil in a pan.
• Heat oil and add fried onions, simmer for a while and add all the ingredients one by one including the meat.
• Cook for a while and cover it with pan. Simmer until the meat is tender.
• Dish out and garnish with mint leaves, green chilies and lemon juice.

beef

Posted by mk in beef

Spicy Mughlai Pasanday | Beef Pasanda Recipe with Calories

Spicy Mint Beef

Spicy Mint Beef

Tip ; try to find a beef tenderloin or frank steak to use for this meal, it will give a nice and tender tastes. Using green Thai hot chili for this recipe to prevent strong heat of chili, and if you doesn't like too much fish sauce, substitute it with salt or soy sauce.

Ingredient;

• 1  lbs Frank steak or tenderloin, thinly slice
• 1  Red bell pepper, stemmed, seeded cored and 1/8 inch thick sliced
• 4  cloves garlic minced
• 3 - 5 Thai green hot chili " prik kee noo"*, sliced
• 3  shallot, sliced
• 1/4  cup fish sauce* or substitute with 1 tsp salt + 2 tbsp fish sauce
• 4  tablespoon sweet black soy sauce*
• 1 tbsp sugar
• 1 tbsp chili paste in soy bean oil*
• 1 1/4 cup rough chopped fresh Thai basil leaves*
• 1 cup whole mint leaves
• 3 tbsp cooking oil

note; * can be found in Asian grocery store

Direction; 

1. In medium high heat hot wok, add cooking oil, garlic and Thai chili, cooked until aromatic but not burn. Add steak and cook, stirring frequently but not over stirring because the meat will release the juice out and you will end up boiling them.

2. Add fish sauce, black sweet soy sauce, chili paste in soy bean oil and sugar and let it cooked until the sauce almost evaporate. Add shallot and bell pepper and cook for about a minute then turn the heat off and add the green leaves, stirred well. Serve over steam rice.

---------------------------------

From kasiefoodie

beef

Posted by mk in beef

Spicy Mint Beef

How to Cook Poached Sliced Beef in Hot Chili Oil

How to Cook Poached Sliced Beef in Hot Chili Oil

Ingredients:

200g beef and 80g lettuce

Seasonings: 50g garlic and chives, 5g ginger, 7g dried red chili peppers, 2g peppers, 1 egg, 2g salt, 20g wet starch, 20g thick broad-bean sauce, 15g soy sauce, 30g cooking oil, 20g cooking wine, 5g chili powder, and some soup-stock (or chicken soup).

Note: The amount of the seasonings listed above can be adjusted according to personal taste.

Preparation:

• Clean and slice the beef. Starch the sliced beef with the egg white, salt, soy sauce, cooking wine and wet starch. Stir the beef with some tea oil and freeze for a while in an icebox if possible.
• Clean and tear the lettuce. Clean and cut the chives into small pieces. Clean and mince the garlic.

Cooking Instructions:

• Heat some cooking oil. Add and stir-fry the dried red chili peppers and thick broad-bean sauce. Pour in the soup-stock. Boil the soup on high heat.
• Add the beef. Stir and cook until it is heated through. Meanwhile, put the lettuce at the bottom of a bowl. When the beef is done, tip it onto the lettuce. Pour the soup into the bowl and sprinkle with chives, garlic and chili powder.
• Heat some cooking oil and add it and water to the beef in the bowl at the same time.
• The poached sliced beef in hot chili oil is finished.
• ----------------------------------
• from chinahighlights.com
• 
  

beef

Posted by mk in beef

How to Cook Poached Sliced Beef in Hot Chili Oil

ARABIC GREEN BEANS WITH BEEF

ARABIC GREEN BEANS WITH BEEF

Ingredients

• 2 tablespoons vegetable oil
•  2 pounds beef round roast, cubed
•  2 onions, diced
•  1/2 cup water
•  2 pounds fresh green beans, trimmed and halved
•  1 1/2 teaspoons allspice
•  1 teaspoon ground black pepper
•  1/2 teaspoon salt
•  1 (16 ounce) can canned tomatoes, chopped
•  1 (15 ounce) can tomato sauce

Directions

Heat the oil in a skillet over medium heat; brown the beef in the hot oil for 10 minutes. Stir in the onions and 1/2 cup water; cover, reduce heat to low, and simmer 15 minutes, stirring occasionally. Mix the green beans, allspice, pepper, and salt into the mixture; cover and simmer another 15 minutes. Add the tomatoes and tomato sauce; cover with water; cover and simmer another 45 minutes.

----------------------

From cooklime.com

beef

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ARABIC GREEN BEANS WITH BEEF

Mongolian Beef

Mongolian Beef

Recipe type: Stir Fry
Cuisine: Chinese
Serves: 4

Ingredients

• 1 lb flank steak or beef tenderloin, cut into thin strips (this recipe also works great with chicken) (See note for vegan option)
• Cornstarch for coating
• 2 tablespoons cooking oil
• For the Sauce:
• 2 teaspoons fresh ginger, minced
• 1 tablespoon fresh garlic, minced
• 1 tablespoon hoisin sauce (a critical ingredient, can be found in any Asian store or the Asian section of well-stocked supermarkets)
• 1 teaspoon sesame oil
• ¼ teaspoon black pepper
• ½ cup soy sauce
• ½ cup water
• 2 teaspoons cornstarch
• ½ cup brown sugar
• 2 bunches green onions, cut into 2 inch pieces

Instructions

Add some oil to a hot wok or heavy skillet. Lightly coat the beef strips in cornstarch and shake to remove excess. Stir-fry beef until caramelized on both sides. Remove the meat from the wok and set aside. Discard all but 2 teaspoons of the oil.
To make sauce: Add the ginger and garlic to the wok and stir-fry for about 30 seconds. Add remaining sauce ingredients, except for the green onions. Let the sauce simmer for 2 minutes, until sauce begins to thicken.

Return beef to the sauce and stir to coat. Add the green onions and stir again to coat. Simmer for 1 minute seconds. Serve immediately with steamed rice and/or crispy fried cellophane noodles.

beef

Posted by mk in beef

Mongolian Beef