Beef With Hot Sauce Food
GARBAGE PLATE SAUCE
Meat sauce with a wonderful blend of spices to pour over your choice of meat, macaroni salad, or home fries. A Rochester, New York original and a must-have. Add diced onions, ketchup, and mustard if desired.
Provided by trishwa77
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink, 5 to 7 minutes. Drain and discard any excess grease.
- Transfer the cooked beef to a blender and blend until the meat is finely minced. Bring the minced beef, water, vinegar, paprika, black pepper, chili powder, cayenne pepper, salt, allspice, cloves, cumin, thyme, and cinnamon to a simmer in a saucepan over medium heat; cook for at least 30 minutes, adding water as needed to keep the mixture moist and gravy-like.
Nutrition Facts : Calories 104.4 calories, Carbohydrate 0.9 g, Cholesterol 34.3 mg, Fat 6.8 g, Fiber 0.5 g, Protein 9.6 g, SaturatedFat 2.6 g, Sodium 182.7 mg, Sugar 0.1 g
KOREAN BEEF AND RICE
A friend raved about Korean recipes for bulgogi-beef cooked in soy sauce and ginger-so I tried it. It's delicious! Dazzle the table with this tasty version of Korean beef and rice. -Betsy King, Duluth, Minnesota
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook beef and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles. Meanwhile, in a small bowl, mix brown sugar, soy sauce, oil and seasonings., Stir sauce into beef; heat through. Serve with rice. Sprinkle with green onions. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts : Calories 413 calories, Fat 13g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 647mg sodium, Carbohydrate 46g carbohydrate (14g sugars, Fiber 3g fiber), Protein 27g protein. Diabetic Exchanges
BEEF FONDUE WITH SAUCES
When my husband was stationed in England in the mid-1960s, I traveled to Switzerland and purchased two copper fondue pots. I've used them countless times to make this meat fondue since then. -Margaret Inman, Fort Pierce, Florida
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 4 servings (1/2 cup of each sauce).
Number Of Ingredients 19
Steps:
- In three separate bowls, combine the curry sauce, mustard sauce and onion-horseradish sauce ingredients. Pat meat dry with paper towels. , Heat oil in a fondue pot to 375°. Use fondue forks to cook meat in oil until it reaches desired doneness. Serve with sauces.
Nutrition Facts : Calories 748 calories, Fat 68g fat (10g saturated fat), Cholesterol 70mg cholesterol, Sodium 691mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 25g protein.
BEEF IN HOT GARLIC SAUCE
Make and share this Beef in Hot Garlic Sauce recipe from Food.com.
Provided by Sheynath
Categories Steak
Time 15m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Heat a skillet or wok over medium-high until quite hot. Pour in the oils, then add the garlic. Stir for a few seconds, until the garlic softens slightly and starts to become fragrant.
- Add the beef strips and stir until the meat loses the redness and is showing only a bit of pink in the center of the strips, 1-2 minutes.
- Add the spinach, and toss to begin wilting the leaves.
- Add the nam pla, chiles and sugar. Stir to combine and cook down the spinach, about 2 minutes.
- If there is more thin sauce than you like, combine the cornstarch with a small amount of water and stir some in to the sauce, allow to boil and thicken. Sometimes I get more or less sauce, depends how much moisture is in the spinach and the meat.
- Remove from heat.
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BEEF TENDERLOIN WITH SPICY LATIN SAUCES - FOOD & WINE
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- Preheat the oven to 400°. In a small bowl, whisk the ají panca with the sake, vinegar, garlic, cumin and oregano and season with salt and pepper. Add 2 tablespoons of the grapeseed oil.
- In another small bowl, whisk the ají amarillo with the soy sauce, lemon juice, yuzu juice and the remaining 2 tablespoons of oil.
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- In a medium bowl, toss together the beef, baking soda, and 1/4 cup water, and allow it to marinate for 1 hour. The baking soda will help to tenderize the beef. Then “wash” the beef under running water for 5 minutes, using a light to moderate stream of water so it flows out, but the beef stays in the bowl. After the beef has been rinsed, pour out the water, and marinate the beef with two teaspoons of cornstarch. Set aside.
- Heat 1 tablespoon of oil in your wok over high heat. Stir fry the bean sprouts for about 2 minutes, then add the Enoki mushrooms. Stir and mix everything well until the mushrooms have wilted. Turn off the heat, pick a large serving bowl with some depth, and spread the bean sprouts and Enoki mushrooms around the bottom of the bowl.
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