Fire Day Friday: Beef Teriyaki - Our Krazzy Kitchen. Fire Day Friday: Beef Teriyaki I think most food bloggers fantasize about having their own cook book.
Sure, we know that it won’t likely happen but it is fun to daydream, right? So it was nice to see fellow food blogger Matt Armendariz of MattBites succeed in having his book On A Stick! Published this year. It is a creative concept of “80 Party-Perfect Recipes” impaled on kebabs. Here is an adaptation of one of the recipes from Matt’s book. Beef Teriyaki adapted from On A Stick! 1 flank steak 16 bbq skewers 2 tsp sesame oi salt & pepper Teriyaki Glaze 1 cup soy sauce 1/2 cup brown sugar 2 Tbsp honey 1 Tbsp mirin 1 Tbsp garlic, minced 1 tsp ginger, minced 1 Tbsp cornstarch 1/4 cup cold water If you are using bamboo skewers, soak them in water for at least 30 minutes.
Start your grill for medium heat (300-350f). Stir together the corn starch and water and stir into the teriyaki mixture. Bring the grill heat up to 400f. Thread the steak onto the skewers in a weaving fashion. Garlic Prime Rib Recipe. Beef with broccoli. On the rare night when we order Chinese takeout, we all want something different.
Dave craves something spicy, green onion pancakes, and salt & pepper chicken. Lucy requests fried rice. And I prefer beef with broccoli, beef with broccoli, and beef with broccoli. Sadly, it’s a dish that’s hard for most restaurants to get right. The beef sometimes tastes “beefy” (not fresh), the broccoli is overcooked, and the sauce can be soupy. Lucky for me though, it’s dang easy to make at home. Start with a few dry ingredients in a large bowl: baking soda, a little bit of sugar, and some cornstarch. Whisk in some soy sauce, water, and vegetable oil. Slice your steak against the grain into thin strips. Toss the meat with the marinade, cover and refrigerate for at least 1 hour. Next, when you’re ready for dinner, make the sauce. In a large saute pan or wok, heat some vegetable oil on high. In the same pan, saute the beef with half of the sauce mixture for 3-4 minutes (keep stirring often!) OuR KrAzy kItChEn...: Fire Day Friday: Beef Teriyaki.
Beef and Quinoa Meatballs. What do you get when you pair ground beef with vegetables and quinoa?
… These delicious protein packages! Not only are these healthy and delicious, but they’re quick and easy to make! Meatballs For The Boys Author: Lauren Goslin Serves: 16 meatballs Ingredients 1 lb. ground chicken, turkey, or beef ¾ c. cooked quinoa 1 small carrot, finely shredded ½ zucchini, finely shredded 3 T. red onion, chopped 3 large garlic cloves, minced 1 egg, lightly beaten ½ t. black pepper ½ t. salt ½ t. dried thyme ¼ c. parmesan cheese, grated 2 T. fresh parsley Instructions Preheat the oven to 480 degrees. Notes. Chef John's Sloppy Joes Recipe. Sloppy Joes Recipe - CHOW.com. Manila Spoon: Beef Rendang. In countries with tropical climates such as the Philippines and Indonesia, especially in the olden days when there wasn't any refrigeration available, people had to be creative in finding ways on how to preserve meat.
In the Philippines, we use vinegar to help keep the meat longer. Adobo is the classic example. Meat is stewed in vinegar with other seasonings to ensure that it can be kept for days. The wonderful result is that not only does this technique lengthen the life of the dish to several days, the food tastes even better as it is kept longer. Beef Rendang, the Indonesian classic dish, is similar to the Filipino Adobo in that it is another technique of cooking that is also a means to conserve the meat organically by using spices such as garlic, shallots, ginger and galangal - all natural preservatives. While it may take a long time and some attention to cook the beef, it's not complicated at all. Ingredients 2 Lemon Grass stalks, lower white part, bruised then smashed.
Ribeye. Sirloin Steak Pepper. Easy Chinese Stirfry. Easy Chinese Stir-Fry Prep time: 30 min Total time: 30 min Makes: 4 servings, 1 cup each What You Need 1 tsp. oil1 lb. pork tenderloin, cut into thin strips3 carrots, sliced1/3 cup KRAFT Balsamic Vinaigrette Dressing2 Tbsp. hoisin sauce2 green onions, thinly sliced Make It Heat oil in large skillet on medium-high heat.
Nutritional information per serving. Velveeta Cheesy Beef Stroganoff. VELVEETA® Cheesy Beef Stroganoff Prep time: 30 min.
Bistro Steak. Bistro Steak Prep time: 20 min Total time: 50 min Makes: 4 servings What You Need 1/2 cup KRAFT Italian Roasted Red Pepper Dressing1 boneless beef sirloin steak (1 lb.)1/2 cup BULL'S-EYE Original Barbecue Sauce Make It Pour dressing over steak in shallow dish; turn to evenly coat both sides of steak.
Nutritional information per serving.