Beef Cubes With Cilantro Sauce Food

CILANTRO BEEF CUBES

Steps:

• Cube beef chunks into 1-1/2" squares.
• Add olive oil to pan and bring to high heat.
• Toss beef cubes in garlic powder, thyme, salt, pepper, onion powder mixture.
• When the oil begins to smoke, carefully place the seasoned beef cubes into the pan, stirring frequently to evenly brown meat.
• Add beef cubes, bay leaves and garlic cloves to pot, adding enough water to cover the meat. Cover pot and bring to rapid boil for 30 minutes.
• Reduce heat to low for 30 minutes or more (until beef is tender enough to shred with a fork). Add water if necessary to barely cover most of the beef cubes.
• Add chopped cilantro, stir, cover and continue to simmer for 15 minutes.
• Turn off heat, keep pot on burner for 15 minutes to rest on burner.
• Serve with rice, couscous, noodles, potato, broccoli or on its own. Enjoy!

THAI BEEF SKEWERS WITH PICKLED CUCUMBERS

Steps:

• Pickle the cucumbers: In a small saucepan, heat the sugar, salt, vinegar and 1/4 cup water over medium-high heat until the sugar and salt dissolve; remove from the heat. Put the cucumber, chile and red onion in a medium bowl and pour the hot brine over them. Let cool, then add the cilantro. Chill.
• Make the beef skewers: In a medium bowl, mix the soy sauce, vinegar, sesame oil, fish sauce, mirin, garlic, ginger, brown sugar, sesame seeds and red pepper flakes. Pour half of the mixture into a serving bowl, add the lime juice and reserve as a dipping sauce. Put the beef cubes in a zip-top bag and pour in the remaining marinade. Seal the bag and massage the marinade into the meat. Put in a bowl and refrigerate 1 to 2 hours. Preheat a grill to high. Drain the meat, discarding the marinade. Thread the cubes onto skewers (1 to 4 per skewer), separating each cube with a piece of scallion. Grill directly over the coals, turning once, until nicely charred, about 3 minutes per side. Sprinkle with sliced scallions. Serve warm or cold with the reserved marinade for dipping and the pickled cucumber and chiles on the side. Soak wooden skewers in water for at least 30 minutes to keep them from burning on the grill. Photograph by Antonis Achilleos

BEEF CUBES WITH/ CILANTRO SAUCE

Steps:

• 1. Puree first 6 ingredients in food processor until almost smooth. Add onion and process until finely chopped, but not ground. Season with salt & pepper. (can be prepared 1 day ahead) 2. Preheat broiler. Place beef and peppers into separate bowls. Mix enough oil into beef and peppers to coat. Spread beef onto large baking sheet and Sprinkle with salt & pepper. Broil beef to desired doneness ( about 3 minutes per side for medium-rare) Broil peppers until tender and beginning to brown (about 3 minutes) Skewer 1 beef cube and 1 pepper square with a toothpick. 3. Serve with the cilantro dipping sauce.

12 TENDER BEEF CUBE RECIPES (+GARLIC BUTTER STEAK BITES)

Steps:

• Season the beef cubes with salt and pepper.
• Cook the meat in the olive oil for 3-4 minutes until golden brown.
• Add the garlic and butter to the pan and cook about 2 more minutes.

BEEF POPS WITH PINEAPPLE AND PARSLEY SAUCE

Steps:

• For the Parsley Sauce: In the bowl of a food processor, blend together the parsley, garlic, vinegar, chili flakes, sugar, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper until smooth. With the machine running, gradually add the olive oil until incorporated. Place half of the mixture in a medium bowl. Place the remaining mixture in a small serving bowl. Cover with plastic wrap and refrigerate until ready to serve.
• For the Beef Pops: Place the beef in the medium bowl with the parsley sauce. Toss well until the beef is coated with the mixture. Cover and refrigerate for 3 hours.
• Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Thread the skewers starting with a piece of pineapple, then a cube of beef. Repeat with another piece of pineapple and another cube of beef. Continue with the remaining skewers. Grill the skewers for 2 to 3 minutes each side (for medium rare) or until desired doneness. Season with salt and pepper.
• To serve, arrange the Beef Pops on a serving platter. Drizzle with the remaining reserved Parsley Sauce or serve the sauce on the side as a condiment.

SPICED BEEF STIR FRY WITH SCALLIONS AND CILANTRO

Steps:

• Prepare the fillet of beef by hammering it with a meat cleaver or the side of a chinese meat cleaver.
• Slice into wafer thin slices.
• Mix all the ingredients for the spicy coating on a plate. Coat the beef in the spice mix.
• Heat a wok or pan over a high heat and add the peanut oil.
• Add the beef and stir fry for less than one minute until browned and tender. As the beef starts to cook, add the rice wine and season with the soy sauce and a pinch of salt.
• Take off the heat, stir in the cilantro and scallion and serve immediately.

MARINATED CUBED BEEF WITH LIME SAUCE

Steps:

• Combine sugar, 1 teaspoon of the black pepper, soy sauce and garlic in bowl large enough to hold the beef. Stir well.
• Add beef and stir to coat well; marinate for 20 minutes, or longer.
• Combine remaining pepper with lime juice and water, and place in small serving bowl.
• Saute beef in hot oil, three to four minutes, until medium rare. Arrange on platter lined with lettuce and serve with lime sauce and toothpicks, or serve as a main course over jasmine rice or fragrant rice, sauce on the side.

SKIRT STEAK WITH CILANTRO GARLIC SAUCE

Steps:

• Make sauce:
• Mince garlic and mash to a paste with salt. Transfer to a blender and add remaining sauce ingredients, then blend until smooth.
• Grill steak:
• Stir together cumin, salt, and pepper in a small bowl. Pat steak dry, then rub both sides of pieces with cumin mixture.
• Heat an oiled well-seasoned ridged grill pan over high heat until hot but not smoking, then grill steak in 2 batches, turning over occasionally, about 2 minutes per batch for thin pieces or 6 to 8 minutes per batch for thicker pieces (medium-rare). Serve steak drizzled with sauce.

GRILLED STEAKS WITH CILANTRO SAUCE

Steps:

• Place herbs, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a food processor; pulse until herbs are chopped. Gradually add oil, vinegar, lemon juice and pepper flakes, processing just until blended., Sprinkle steaks with remaining salt and pepper. Grill, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Cut steaks into 1/4-in. slices; serve with sauce.

BEEF WITH POTATO TAGINE

Steps:

• Mix the ingredients together for the spice mix, reserve a third of it for later use. Rub the remaining mix over the beef cubes.
• Note: Let the cubes sit in the fridge for at least 1 hour before cooking.
• Heat the oil over medium-low heat in a tagine. Brown the beef & onion for 7 minutes.
• Stir in the water, bouillon, tomato paste, 1/2 tsp spice mix, parsley & cilantro. Cover with the lid & cook for 30 minutes.
• Uncover the tagine, stir in the tomato & another cup of water if needed.
• Sprinkle the potato wedges with reserve spice mix. Place the potatoes on top of the meat then recover & cook for another hour.

AMY'S CILANTRO CREAM SAUCE

Steps:

• Combine cream cheese, sour cream, salsa, pepper, celery salt, cumin, garlic powder, cilantro and lime juice in a blender or food processor. Blend until smooth and creamy. Place in a serving bowl.