EASY CLASSIC CHINESE BEEF STIR FRY
Made with a classic Chinese stir fry sauce, this is a great recipe to use up whatever leftover greens you have in the fridge! Instead of making this Sauce, you can use my All Purpose Stir Fry Sauce (see Note 1) If using economical beef, consider tenderising it the Chinese way ("velveting", simple, highly effective, see Note 5!)
Provided by Nagi | RecipeTin Eats
Time 23m
Number Of Ingredients 19
Steps:
- Combine the cornstarch and 2 tbsp of water in a small bowl, mix until smooth.
- Mix in remaining Sauce ingredients EXCEPT the 1/3 cup water.
- Place the beef and 2 tbsp of Sauce in a bowl and mix gently. Set aside for 15 minutes.
- Add 1/3 cup water into the remaining Sauce. Set aside.
- Heat oil in wok over high heat. Add garlic and cook for 15 seconds.
- Add onion and cook for 1 minute.
- Add the beef and cook until it changes colour from red to light brown but not cooked through.
- Add bell pepper and carrots and stir fry for 30 seconds.
- Add Sauce and cook for 30 seconds.
- Add pak choy and scallions/shallots and cook for a further 1 minute until the Sauce is thickened.
- Remove from heat immediately.
- Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice! Garnish with sesame seeds and cilantro, if using.
ASIAN MARINADE
A friend had suggested ages ago, after marinading and immediately before grilling or cooking, to place 1 small spring of rosemary on top each piece of meat. The Asian-rosemary infused flavor is delicious.
Provided by gailanng
Categories Asian
Time 5m
Yield 1/2 cup
Number Of Ingredients 7
Steps:
- Whisk ingredients together in a small bowl. Place meat, poultry, fish, or vegetables in zipper lock bag or in shallow, nonreactive pan. Pour marinade over contents and seal or cover. Turn zipper lock bag or stir contents of pan occasionally to evenly distribute marinade.
- Prepare 1/2 cup marinade per pound of meat. See description for suggested use of rosemary.
Nutrition Facts : Calories 634.7, Fat 55.1, SaturatedFat 8, Sodium 8053.3, Carbohydrate 22.8, Fiber 3.6, Sugar 3.5, Protein 17.6
HOW TO TENDERISE BEEF (VELVETING BEEF)
Chinese restaurants tenderise economical cuts of beef so they are tender and juicy in stir fries. It's also done for chicken. There's a few methods - this baking soda way is the easiest, fastest and highly effective. Though I'm sharing this with beef stir fries in mind, don't just limit yourself to Asian food. This beef can be used for any recipe calling for strips of beef to be cooked quickly, like Beef Stroganoff. Do not use this method for whole steaks (read Note 4).
Provided by Nagi
Categories Mains
Time 25m
Number Of Ingredients 2
Steps:
- Slice beef thinly against the grain. (Note 3)
- Place in a bowl. Sprinkle over baking soda, toss with fingers to coat evenly.
- Refrigerate for 30 to 40 minutes. (See Note 1 for different cuts)
- Rinse beef well with tap water. Shake off excess water, then use paper towels to blot away excess water (doesn't need to be 100% dry).
- Proceed with recipe of choice. Beef can be marinated or seasoned before cooking, stir fried or deep fried, and it will be soft and tender, "velvet" like. Use for Stir Fries, Stir Fried Noodles, Beef Stroganoff and any other recipe calling for quick-cooked beef strips.
Nutrition Facts : Calories 225 kcal, Protein 23 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 86 mg, Sodium 101 mg, ServingSize 1 serving
ASIAN GRILLED FLANK STEAK
Grilled flank steak marinated in a bold Asian-inspired mixture of soy sauce, ginger, garlic, sriracha, and fish sauce to add a tasty boost of flavor.
Provided by Jessica Gavin
Time 1h15m
Number Of Ingredients 14
Steps:
- In a medium-sized bowl whisk together soy sauce, vegetable, red onion, maple syrup, garlic, ginger, cilantro, salt, fish sauce, sriracha, and black pepper.
- In a small bowl add ¼ cup of the marinade mixture and lime juice, set aside.
- Add flank steak to a baking dish or large resealable plastic bag.
- Pour the marinade over the steak, cover and refrigerate for 30 minutes.
- Flip steak over, cover, and marinate 30 minutes in the refrigerator.
- Remove the flank steak from the marinade and pat dry with paper towels to remove excess moisture from the surface.
- Preheat grill over high heat.
- The chamber temperature should be between 400 to 450ºF.
- Add a small amount of oil on a folded piece of paper towel, and then carefully grease the cooking grid with the oil.
- Once the grill reaches the recommended temperature, place the steak on the grill and close the lid.
- Cook the steak until charred marks appear, 4 minutes.
- Flip over and cook covered until desired doneness is reached, about 2 to 4 minutes. For medium rare (120 to 125ºF) or 130 to medium 135ºF (50 to 57ºC) internal temperature.
- Transfer steak to a cutting board and tent with foil for 10 minutes before slicing.
- Slice the grilled flank steak against the grain.
- Pour reserved marinade over the steak or serve on the side with lime wedges.
Nutrition Facts : Calories 369 kcal, Carbohydrate 12 g, Protein 35 g, Fat 20 g, SaturatedFat 13 g, Cholesterol 91 mg, Sodium 1647 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
ASIAN MARINATED GRILLED BEEF HEART SALAD
Steps:
- Place all marinade ingredients in a large bowl and whisk to combine. Place beef heart in a zip-top storage bag and pour marinade over. Seal bag, squeezing out as much air as possible. Massage marinade into meat and refrigerate, turning occasionally for 24 to 48 hours.
- Remove beef hear from marinade and pat dry with paper towels. Grill over high heat (you can use a grill pan if desired) 2 minutes per side, or until just medium rare. Cover loosely with foil and set aside to rest for at least 5 minutes.
- Add all dressing ingredients to a large bowl and whisk thoroughly to combine. Toss greens in Dressing and place approximately 1 cup on each plate for service. Slice beef heart as thinly as possible and place over greens. Drizzle with sesame oil and serve immediately
- Share and Enjoy!
Nutrition Facts : Calories 205 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 160 milligrams cholesterol, Fat 9 grams fat, Fiber 1 grams fiber, Protein 24 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 1609 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
GRILLED ASIAN GARLIC STEAK SKEWERS
Grilled Asian Garlic Steak Skewers are marinated in a delicious asian sesame sauce and grilled to tender and juicy perfection!
Provided by Alyssa Rivers
Categories Appetizer Dinner Main Course Side Dish
Time 3h20m
Number Of Ingredients 14
Steps:
- Cut steak into one inch cubes.
- In a large bowl whisk together soy sauce, garlic, sesame oil, olive oil, sugar, ginger and sesame seeds. Add the steak and toss to coat in marinade. Marinate for 3 hours or overnight.
- Preheat the grill to medium high heat. Thread the meat, red onion, and bell pepper onto the skewers. Grill for 8-10 minutes until the meat is done to desired liking.
Nutrition Facts : Calories 426 kcal, Carbohydrate 25 g, Protein 29 g, Fat 24 g, SaturatedFat 4 g, Cholesterol 67 mg, Sodium 1507 mg, Fiber 2 g, Sugar 19 g, UnsaturatedFat 18 g, ServingSize 1 serving
QUICK ASIAN BEEF MARINADE
If you're looking for a foolproof way to marinade flap, skirt, or flank steak, this Quick Asian Beef Marinade is perfect. Whether you marinade for 30 minutes or up to 2 hours, you get the same delicious flavor in every bite.
Provided by Cree
Categories Sauce
Time 5m
Number Of Ingredients 7
Steps:
- Place a large ziploc bag in a large mixing bowl. Fold edges of ziploc bag over. Add all ingredients to ziploc bag. Add your choice of beef. Seal the ziploc bag removing any air. Move the ziploc bag around making sure all beef is coated in the marinade. Refrigerate for 30 minutes to 2 hours.
- Remove meat from ziploc bag and cook according to your recipe. Discard marinade.
Nutrition Facts : Calories 40 kcal, Carbohydrate 5 g, Protein 2 g, Fat 1 g, Sodium 1754 mg, Sugar 2 g, ServingSize 1 serving
BEST EVER BEEF MARINADE
This is the best beef marinade I have ever used. Everyone wants the recipe. My daughter always requests this.
Provided by Shelli Brawner Schlafhauser
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 5m
Yield 8
Number Of Ingredients 7
Steps:
- Whisk vegetable oil, soy sauce, lemon juice, Worcestershire sauce, Dijon mustard, and garlic. Season with salt and pepper.
Nutrition Facts : Calories 274.6 calories, Carbohydrate 6.5 g, Fat 27.5 g, Fiber 0.3 g, Protein 1.6 g, SaturatedFat 3.6 g, Sodium 1623.9 mg, Sugar 1.6 g
ASIAN BEEF STRIPS
These tender sirloin strips are marinated in a soy sauce mixture that gives them a wonderful Asian flavor. For a more ethnic version, you could use Japanese rice wine (sake). The beef strips can also be grilled.-Joe Varga, Collingswood, New Jersey
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Flatten each strip of steak to 1/8-in. thickness. In a large resealable plastic bag, combine the onions, soy sauce, sugar, wine, garlic, sesame seeds, oil and pepper; add the beef. Seal bag and turn to coat; refrigerate for at least 1 hour. Drain and discard marinade., Place beef on a small broiler pan. Broil 3-4 in. from the heat for 2-3 minutes on each side or until meat reaches desired doneness. Serve with rice if desired.
Nutrition Facts : Calories 195 calories, Fat 7g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 436mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
MARINADE DONE RIGHT...ASIAN FLANK STEAK
My Asian Style Grilled and Marinated Flank Steak is full of flavor, texture and that mmmmmm savory umami balance on your palate that makes you beg for more and more.
Provided by Mila Furman
Categories Steak
Number Of Ingredients 11
Steps:
- Combine soy sauce, balsamic vinegar (this is what gives that tangy, savory flavor) honey, teriyaki sauce, ginger, lime, garlic, a few squirts of siracha, vegetable oil and scallions into a bowl and mix to combine all the flavors.
- Then throw all the ingredients in a zip lock bag along with the steak. Shake, shake, shake. Make sure it's all covered.
- Place in the fridge for at least an hour and up to 24 hours.
- If you live in the not so warm parts...like me... you can cheat a bit. Take a large oven proof frying pan and place it into a 500-degree oven for about 10 minutes. Or you can place it in there as the oven preheats.
- Remove your steak out of the bag and place it on a paper towel, dabbing the moisture off of the steak.
- Once the pan is heated, place the steak directly onto the pan. You will see it shrink up immediately from the high heat. Close the oven and allow to cook for 5 minutes then flip it and cook it for 2 minutes.
- For me, this is the ultimate way to sear a steak nicely without clouding my house up with smoke.
- Place the steak on a sheet pan and cover with foil. Let the meat rest for 10 minutes.
- Slice into it on a bias, against the grain, as we previously discussed.
- Sprinkle with scallions and grab some chop sticks! Dinner is served.
TENDERIZING BEEF FOR CHINESE COOKING
I have no idea where I got this recipe; I found it on a piece of paper among all my lose recipes. I added a dash of Accent to the marinade and let the meat marinade overnight. The beef came out tender, I used the beef to make beef and broccoli. I used sirloin steak sliced thin for my beef. The recipe calls for 1 pound of beef. I didn't include marinating time in the cooking time.
Provided by Mainely Debbie
Categories One Dish Meal
Time 8m
Yield 1 lb beef steak, 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Mix everything together and marinade for at least 30 minutes.
- Use in your favorite recipe calling for sliced beef.
Nutrition Facts : Calories 672.3, Fat 50.4, SaturatedFat 16.4, Cholesterol 152, Sodium 1393.4, Carbohydrate 8.1, Fiber 0.2, Sugar 2.2, Protein 44.3
GRILLED ASIAN SESAME BEEF SKEWERS
Grilled beef tenderloin skewers marinated in an Asian sesame marinade. Sesame oil, soy sauce, ginger, garlic and green onions.
Provided by Steve Cylka
Number Of Ingredients 12
Steps:
- Trim the beef tenderloin of any fat and membrane. Cut into 1 inch cubes.
- Make the marinade by mixing the oils, soy sauce, sugar, garlic, ginger and chili flakes together.
- Place beef cubes in a bowl, pour the marinade over them and toss to ensure all the beef is coated in the marinade. Cover the bowl with plastic wrap and place in the fridge for at least one hour to marinate.
- Soak skewers for at least 15 minutes before adding the meat.
- When ready to grill, place the meat on the skewers.
- Grill on medium high for about 6 minutes, flipping halfway through. This will cook the beef to medium rare. Adjust the grill time for suit your desired doneness.
- Place on a serving platter. Sprinkle with sesame seeds and green onions.
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- Whisk together ingredients for marinade, pour over steak in a shallow dish or zip top bag. Allow to marinate for several hours or overnight (the longer, the better).
- For Gas Grill: Turn all burners on high and close the lid, allowing grill to warm up for about 5 minutes. Clean grates. Place flank steak in the front and center of the grill. Cook for 1-2 minutes, then flip. Continue flipping every 1-2 minutes, until done, about 10 minutes total cooking time.
- Place oven rack on highest position and turn on broiler. Line a baking sheet with foil and fit with a cooling rack if possible. Place steak on baking sheet and place under the broiler for about 4 minutes, until starting to brown. Flip and cook for another 4 minutes, or until cooked to desired doneness.
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- Add all marinade ingredients to a freezer bag and mix well. Add meat and coat in marinade. Allow to marinate in the fridge for 30 minutes up to overnight.
- Transfer meat into a glass baking dish and spoon extra marinade over top of steaks. Bake about 10 minutes for medium rare, 12 minutes for medium.
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- Add 2 to 4 steaks and marinade, tossing the steaks a few times to coat well. Chill for 15-20 minutes.
- Use tongs to transfer steaks to the preheated grill/or pan. Cook until the desired doneness is reached. Use a meat thermometer to check the temperature: for RARE less than 130 degrees, for MEDIUM-RARE 130 degrees, for MEDIUM 135 degrees, for MEDIUM-WELL 150 degrees and for WELL-DONE 160 degrees.
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4/5 Total Time 2 hrs 45 minsServings 6
- In a mini food processor, mince the garlic with the lemongrass. Add the soy sauce, oil, salt, sugar and five-spice powder and pulse to combine. In a large bowl, toss the beef with the marinade to coat thoroughly. Let marinate at room temperature for 30 minutes.
- In an enameled cast-iron casserole, heat 1 tablespoon of the oil over moderate heat. Add half of the meat; cook until lightly browned. Transfer to a bowl. Repeat with 1 tablespoon of the oil and the remaining meat.
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5/5 Total Time 30 minsServings 8
- In a large, shallow dish, combine the soy sauce with the sugar, white wine, chopped garlic, toasted sesame oil and crushed red pepper, stirring to dissolve the sugar. Add the sliced flank steak and coat thoroughly in the marinade. Cover and refrigerate the steak for at least 4 hours or overnight.
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- Working in batches, grill the steak over high heat until the slices are richly browned and medium-rare, about 30 seconds per side. Transfer the steak to a serving platter and serve with the grilled scallions and steamed rice.
ASIAN GRILLED BEEF RIBS - BEEF - IT'S WHAT'S FOR DINNER
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- Combine ketchup, mustard, hoisin, jalapeño pepper, ginger and water in small bowl; whisk until blended. Reserve 1/2 cup marinade for basting; add brown sugar and set aside.
- Place beef Ribs in shallow pan or extra large food safe plastic bag; add remaining marinade. Turn to coat. Cover pan tightly or close bag securely; marinate ribs in refrigerator 1 to 4 hours, turning occasionally.
- Prepare charcoal grill for indirect cooking by igniting an equal number of charcoal briquets on each side of fire grate, leaving open space in the center.
- Place ribs, meat side up, in large (16-1/8 x 11-3/4 x 2-7/8 inches) foil roasting pan; cover tightly with aluminum foil. Place foil pan on cooking grid; cover with grill lid and grill over medium heat 1 to 1-1/2 hours or until ribs are fork-tender.
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- Remove sirloin from the marinade and place onto a plate. Season the top with fine sea salt and freshly ground pepper to taste.
- Preheat the grill to a high heat. Place steak on the hot grill. If you are using a gas grill, cover the grill. Grill for 4-6 minutes on each side for medium rare. If you do not have a grill, you can follow the same instructions using the broiler of your oven on the second to top rack. Make sure to keep the door cracked and properly ventilate to not set off your smoke detectors.
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