Ingredients:
½ C. vegetable oil
½ C. bourbon
7/10 oz. Italian dressing mix
2-3 lbs. eye round beefsteak
Salt & pepper to taste
Directions:
Pre-heat oven to 325 degrees.
Mix oil, bourbon, salad dressing mix. Coat beef and marinade overnight.
Remove beef from marinade. Coat in salt & pepper. Roast in oven to desired wellness. Cool, slice thinly to serve.
Showing posts with label Beef. Show all posts
Showing posts with label Beef. Show all posts
Tuesday, November 28
Chap Jae
Makes 6 servings.
Ingredients:
½ Lb. finely ground beef or pork
½ Lb. cellophane noodles
½ bunch spinach (about 1½ cup when cooked)
10 mushrooms, fresh or dried
½ -1 onion chopped
1-2 carrots, shredded or finely slivered
1 Tbsp. sesame seed
2 Tbsp. sesame oil
¼ C. soy sauce
2-4 Tbsp. sugar
½ tsp. MSG
2 cloves garlic, crushed & finely chopped
Salt & pepper to taste
Cooking oil
Directions:
Meat: Fry in small amount of cooking oil until done and set aside.
Noodles: Cook in boiling water, soft but firm. Rinse in cold water when done. Cut to 3-4 inches.
Spinach: Boil, drain, rinse in cold water, drain again. Cut into bite size pieces and set aside.
Mushrooms: Wash well and soak in warm water for 15 minutes. (If fresh, don’t soak.) Chop into small pieces.
Over medium heat in wok or frying pan, heat some cooking oil and stir-fry mushrooms, onion and carrots until barely tender. Add meat, noodles, spinach and more oil if needed to prevent sticking. Stir and cook, adding sesame seeds, sesame oil, soy sauce, sugar, MSG, garlic, pepper and salt. Taste as you cook and mix in seasonings, adjusting them to taste. Heat just long enough to heat ingredients and blend flavors.
Ingredients:
½ Lb. finely ground beef or pork
½ Lb. cellophane noodles
½ bunch spinach (about 1½ cup when cooked)
10 mushrooms, fresh or dried
½ -1 onion chopped
1-2 carrots, shredded or finely slivered
1 Tbsp. sesame seed
2 Tbsp. sesame oil
¼ C. soy sauce
2-4 Tbsp. sugar
½ tsp. MSG
2 cloves garlic, crushed & finely chopped
Salt & pepper to taste
Cooking oil
Directions:
Meat: Fry in small amount of cooking oil until done and set aside.
Noodles: Cook in boiling water, soft but firm. Rinse in cold water when done. Cut to 3-4 inches.
Spinach: Boil, drain, rinse in cold water, drain again. Cut into bite size pieces and set aside.
Mushrooms: Wash well and soak in warm water for 15 minutes. (If fresh, don’t soak.) Chop into small pieces.
Over medium heat in wok or frying pan, heat some cooking oil and stir-fry mushrooms, onion and carrots until barely tender. Add meat, noodles, spinach and more oil if needed to prevent sticking. Stir and cook, adding sesame seeds, sesame oil, soy sauce, sugar, MSG, garlic, pepper and salt. Taste as you cook and mix in seasonings, adjusting them to taste. Heat just long enough to heat ingredients and blend flavors.
Bulgogi
Ingredients:
½ cup soy sauce
⅓ cup sugar
3 Tbsp. sake (or rice wine or sherry)
2 Tbsp. sesame oil
8 cloves garlic, minced
4 scallions (green onions), minced
2 Tbsp. toasted sesame seeds
½ tsp. black pepper
2 lbs. beef tenderloin tips or sirloin steak
Marinade Directions:
Combine all ingredients (except beef) in a bowl and mix until the sugar has dissolved.
Directions:
Slice beef tenderloin tips or sirloin in to 1/4 inch thick slices. Place in a non-reactive dish or re-sealable plastic bag. Add bulgogi marinade and toss to coat evenly. Refrigerate for 1 to 2 hours. Preheat grill. You can either thread the meat onto skewers lengthwise or use a grilling basket to keep the small pieces from falling into the fire. Either way, grill the meat until it is evenly brown all over. Since the bulgogi marinade contains sugar, watch for flare-ups and turn frequently to avoid burning.
½ cup soy sauce
⅓ cup sugar
3 Tbsp. sake (or rice wine or sherry)
2 Tbsp. sesame oil
8 cloves garlic, minced
4 scallions (green onions), minced
2 Tbsp. toasted sesame seeds
½ tsp. black pepper
2 lbs. beef tenderloin tips or sirloin steak
Marinade Directions:
Combine all ingredients (except beef) in a bowl and mix until the sugar has dissolved.
Directions:
Slice beef tenderloin tips or sirloin in to 1/4 inch thick slices. Place in a non-reactive dish or re-sealable plastic bag. Add bulgogi marinade and toss to coat evenly. Refrigerate for 1 to 2 hours. Preheat grill. You can either thread the meat onto skewers lengthwise or use a grilling basket to keep the small pieces from falling into the fire. Either way, grill the meat until it is evenly brown all over. Since the bulgogi marinade contains sugar, watch for flare-ups and turn frequently to avoid burning.
Gyudon Rice with Beef or Pork
Ingredients:
4 bowls cooked rice
¾ lb. beef or pork, sliced thin, 1-1 1/2" pieces
2 green onions, cut diagonally, 1 1/2" pieces
1/3 C. soy sauce
1 bundle shirataki (yam noodles)
½ C. sugar
3 Tbsp. Mirin (sweet cooking wine)
¼ C. soup stock
Directions:
Cook rice. Put shirataki into boiling water and bring it to a boil; then drain. Cut into 2" lengths. Mix sugar, Mirin, soy sauce and soup stock in saucepan and bring to a boil. Add beef, remove as soon as color changes. Add onions and shirataki and simmer for 3-4 minutes, then put beef/pork back and cook lightly. Place cooked rice in serving bowl and place ingredients on top. Ladle 2 tbsp. sauce over rice. Serve hot.
Variations: Add diagonally sliced pre-cooked asparagus or green beans with onions and shirataki.
4 bowls cooked rice
¾ lb. beef or pork, sliced thin, 1-1 1/2" pieces
2 green onions, cut diagonally, 1 1/2" pieces
1/3 C. soy sauce
1 bundle shirataki (yam noodles)
½ C. sugar
3 Tbsp. Mirin (sweet cooking wine)
¼ C. soup stock
Directions:
Cook rice. Put shirataki into boiling water and bring it to a boil; then drain. Cut into 2" lengths. Mix sugar, Mirin, soy sauce and soup stock in saucepan and bring to a boil. Add beef, remove as soon as color changes. Add onions and shirataki and simmer for 3-4 minutes, then put beef/pork back and cook lightly. Place cooked rice in serving bowl and place ingredients on top. Ladle 2 tbsp. sauce over rice. Serve hot.
Variations: Add diagonally sliced pre-cooked asparagus or green beans with onions and shirataki.
Beef Tips w/Rice
Ingredients:
1 to 2 lbs. beef tips
1 can water
1 lg. jar mushrooms
Salt & pepper
2 cans cream of mushroom
1 bell pepper, sliced
1 Tbsp. oil
Directions:
Salt and pepper beef tips; put into skillet with cooking oil and brown. Place cream of mushroom, water, bell pepper and mushrooms in a large pan. Pour browned meat and drippings in pan with other ingredients. Cover and let simmer 30 to 45 minutes until meat is tender, stirring occasionally. Pour over yellow rice.
1 to 2 lbs. beef tips
1 can water
1 lg. jar mushrooms
Salt & pepper
2 cans cream of mushroom
1 bell pepper, sliced
1 Tbsp. oil
Directions:
Salt and pepper beef tips; put into skillet with cooking oil and brown. Place cream of mushroom, water, bell pepper and mushrooms in a large pan. Pour browned meat and drippings in pan with other ingredients. Cover and let simmer 30 to 45 minutes until meat is tender, stirring occasionally. Pour over yellow rice.