Mongolian Beef Recipe. Freeze the beef for about 15-30 minutes. This will make it easier to slice. Slice thinly against the grain. Heat a wok or 10-inch skillet over high heat for about 5 minutes. Add the oil and continue to heat until nearly smoking. Add the ginger and garlic and cook, stirring continuously so that the garlic does not burn, for 10 seconds. Add the beef and cook until nearly done but some red remains, about 45 seconds. Add the green beans, yellow wax beans, tomatoes, chiles, and scallions. Push the vegetables to the sides and form a well in the center. Sunday Supper: Herb-Crusted Eye of Round Roast With Parmesan-Black Pepper Popovers.
Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow. [Photograph: Jennifer Olvera] There's really nothing like a Sunday roast. But while it feels special occasion, it doesn't have to carry a hefty price tag. That's where eye of round roast comes in. Here I make a quick batch of popovers inspired by a no-fuss Giada Laurentiis recipe.
As for the roast, it's quickly seared on all sides, slathered with a mustard-herb crust and finished it in the oven until medium-rare. Note: The popovers may be reheated for a minute or two in an oven set to 350°F. Get the Recipe Herb-Crusted Round Roast With Parmesan-Black Pepper Popovers » Pacific Rim Glazed Flank Steak Recipe. Enlarge Credit: Christopher Hirsheimer SERVES 4–6 1 cup prepared teriyaki marinade ½ cup chopped onion ⅓ cup honey ⅓ cup fresh orange juice 1 tbsp. dark sesame oil 1 large clove garlic, crushed and peeled Pepper 1 2-lb. beef flank steak Orange slices Rosemary sprigs 1. In medium, shallow dish, combine teriyaki marinade, onion, honey, orange juice, oil, garlic, and pepper to taste; whisk until blended.
Remove and reserve ¾ cup of marinade for basting. 2. With sharp knife, lightly score both sides of flank steak in a crisscross pattern. 3. 4. Strip Steaks with Green Peppercorn Sauce Recipe. Marinated Flank Steak Recipe. Enlarge Credit: André Baranowski SERVES 4 1 tbsp. black peppercorns1 tbsp. coriander seeds1 tbsp. fennel seeds2 dried chiles de àrbol, broken2 fresh bay leaves1⁄2 cup red wine2 tbsp. red wine vinegar2 tbsp. worcestershire4 garlic cloves, crushed2 sprigs fresh rosemary1⁄2 cup extra-virgin olive oil1 (2-lb.) flank steakKosher salt, to taste 1.
Toast peppercorns, coriander, fennel, chiles de àrbol, and bay leaves in a small skillet over high heat, stirring occasionally, until fragrant, 2 to 3 minutes. Transfer aromatics to a hard surface; lightly crush with the bottom of a heavy skillet; then transfer to a 9"x13" baking dish. 2. Add wine, vinegar, worcestershire, garlic, rosemary, and olive oil; whisk to combine. Poke flank steak all over with a fork and place in marinade; spoon some marinade over top. 3. 4. Filé Marajoara (Steak with Melted Mozzarella) Recipe. Enlarge Credit: James Oseland SERVES 4 4 (8-oz.) filet mignon steaksKosher salt and freshly ground black pepper, to taste¼ cup olive oil3 tbsp. minced cilantro7 cloves garlicCanola oil, for frying2 russet potatoes, peeled, thinly sliced, rinsed, dried1 (8-oz.) ball fresh mozzarella, cut into 4 slices 1. Season steaks with salt and pepper, and rub with oil, cilantro, and garlic; let marinate at room temperature for 30 minutes.
Meanwhile, pour oil to a depth of 2" in a 6-qt. Dutch oven; heat over medium-high heat until a deep-fry thermometer registers 375°. Working in batches, fry potatoes until golden brown, about 2 minutes. 2. Steak with Herb Sauce (Bistecca Con Salsa delle Erbe) Recipe. Enlarge Credit: Todd Coleman SERVES 2 1 cup packed basil leaves1 cup packed flat-leaf parsley leaves2 tbsp. packed fresh oregano leaves1 tbsp. packed fresh rosemary leaves1 tbsp. packed fresh thyme leaves1 tbsp. packed fresh tarragon leaves2 cloves garlic, minced3⁄4 cup plus 2 tbsp. extra-virgin olive oilKosher salt and freshly ground black pepper, to taste1 (24 oz.) 2"–3"-thick rib-eye, strip, or porterhouse steak 1. Put the herbs and garlic on a cutting board and finely chop together with a large knife.
Transfer herb mixture to a small bowl and stir in 3⁄4 cup oil. 2. Pairing Note: This rich steak calls out for a smoky red, such as Wild Oak Syrah 2006 from Sonoma, California. Ozark Sloppy Joes Recipe. Two-Potato Shepherd's Pie Recipe. Brisket Bowls Recipe : Rachael Ray. Directions Preheat the oven to 325 degrees F. For the brisket: Bring the beef to room temp and pat dry. Sprinkle the brisket with salt and pepper. Heat 3 tablespoons of the oil over medium-high to high heat. Remove the brisket from the sauce. For the rice: The night you serve, heat the stock and butter to a boil. Fill the bowls with the green rice and make a well in the center of the bowl. Short-Rib Beef Stew with Ale Recipe. 1 Place bacon strips in a large (5 to 6 quart), thick-bottomed Dutch oven.
Set the heat to medium high and cook the bacon until much of the fat has been rendered. Remove bacon to a paper-towel lined plate. Pour off all but 1 Tbsp of the bacon fat from pot. (Do not pour down the drain or you will clog your drain when the fat hardens as it cools.) 2 Preheat oven to 300°F. While the bacon is cooking, in a large bowl, whisk together the flour, hot paprika, smoked paprika, 1 teaspoon of salt and 1 teaspoon of black pepper. 3 Add the short ribs to the pot with the bacon fat, taking care to not crowd the pot (work in batches if necessary). 4 Use tongs or a slotted spoon to remove the short ribs from the pot to a bowl. 5 Peel potatoes, turnips (optional), and carrots, and cut into 1-in. pieces. 6 Spoon off excess fat (it helps if you have a fat separator ).
Chipotle Beef Tacos with Caramelized Onions (Tacos de Carne Asada Enchipotlada) Recipe. Slow Cooker Asian Short Ribs. Method: Trim off and discard any large bits of fat from ribs. Sprinkle ribs with salt. Heat oil in a large skillet over medium-high heat. Add ribs and cook, turning occasionally, until browned on all sides, about 10 minutes. Transfer ribs to a 4- to 5-quart slow cooker. Grilled Steak with Chimichurri Sauce Recipe. Chimichurri is an Argentinian parsley and garlic sauce, frequently served with grilled steak (generally skirt or flank). There is nothing shy about the flavors ~ an uncooked mixture of fresh parsley, garlic and shallots, but once you give it a try, you'll have no doubts as to why it's such a popular combo.
Our version uses fresh cilantro for added flavor, but the all-parsley version is more traditional. For an easy side dish, try serving it with our Jalapeño Black Beans and Rice (recipe follows). 1-1/4 lb skirt or flank steak2 tablespoons extra virgin olive oil2 teaspoons sherry (or red wine) vinegar1 clove garlic, crushedSalt and freshly ground black pepper 3/4 cup fresh parsley, chopped1/2 cup fresh cilantro, chopped3 tablespoons extra virgin olive oil1 tablespoon sherry (or red wine) vinegar1 medium shallot, chopped1 clove garlic, chopped1/4 teaspoon dried oregano1/4 teaspoon saltDash of Tabasco sauceFreshly ground black pepper Makes 4 generous servings Makes 4 servings.
African Beef & Peanut Stew. The first time I had African peanut stew, I was 14 years old and staying with my aunt and uncle. They were currently living stateside, although for the last six years they'd made their home in the country formerly known as Zaire (it's now the Democratic Republic of the Congo). It was the start of what would be known for years after as "African dinner" at Auntie Dee and Uncle Terry's house.
The menu was always the same: a spicy, hearty, and very fragrant peanut stew served with sukuma wiki (a traditional African kale or chard side dish), rice, and homemade chapati. It was so delicious, and it pretty much blew my adolescent mind—and palate. The original recipe, given to me by my aunt, is structured around three main flavors, which she says are needed to make it "authentically" African: lots of tomatoes, cayenne, and peanuts. There are endless variations of this stew, and as my aunt assured me, very little you can do to screw it up! African Beef and Peanut Stew Serves 4. Slow Cooker Barbacoa Beef. There are very few foods that feed a large crowd with little effort. Tacos may be the simplest option for feeding a lot of people, and today we are bringing you one of our favorite taco stuffings: Barbacoa beef, tender and full rich, complex flavors.
Yes, did you know you can make that tasty stuff you buy at Chipotle in your own kitchen — and in your slow cooker no less? I have a serious thing for barbacoa. It's a love affair to be written about as in the steamiest of romance novels. (You know, if those were about food, instead of people.) Barbacoa is a simple dish that can be made into all sorts of meals. So, even if you're not having thirty football crazed fans over to your house for the Super Bowl, make the full amount anyway. Editor's Note The problem is that the WARM setting on many slow cookers is below 160°F (but not all slow cookers, which is why this recipes worked for some people and not others).
Happy slow cooking! Slow Cooker Barbacoa Beef Makes enough meat to stuff 30 tacos. Port-Braised Short Ribs Recipe. Preheat the oven to 300 degrees. Season the short ribs with salt and pepper, to taste. Heat the olive oil in a large sauté pan over high heat. Add the short ribs and sear on both sides, about 5 minutes. Add the onions and carrots and cook, stirring occasionally, until brown around the edges, about 10 minutes. Add the port off the heat and reduce by ½, about 6-7 minutes. Let the short ribs cool in their liquid. Transfer the cooking liquid back to the sauté pan and reduce over high heat until thick, about 12-15 minutes.
Coffee-Rubbed Beef Brisket With Parsley Couscous. Fragrant and boldly spiced, Moroccan beef brisket makes great bedfellows with parsley-flecked couscous. [Photograph: Jennifer Olvera] Note: Both preserved lemons and ras el hanout are available on Amazon and at Williams-Sonoma as well as at Middle Eastern grocers. If you can't get your hands on ras el hanout, you can make your own. However, like curry, it contains a myriad of ingredients. For a pared-down version, combine equal parts cumin, ginger, black pepper, and salt, along with half as much ground coriander, cayenne, allspice, ground cloves, turmeric, and cinnamon. Old-Time Beef Stew.
Meatloaf.