Fried Beef Food

FRIED BEEF TACOS

Steps:

• For the fried taco shells: Add about 1/2 inch oil to a medium high-sided pot. Heat to 350 degrees F.
• Meanwhile, roll each biscuit into a 6-inch circle. Working in batches, fry the biscuits until golden brown, about 1 minute per side. Remove to a paper towel-lined sheet tray. Sprinkle with salt.
• For the filling: Add the oil to a medium skillet over medium-high heat. Add the ground beef and cook, breaking up with a spoon, 5 to 6 minutes. Meanwhile, mix together the taco seasoning in a small bowl: chili, garlic, and onion powders, Mexican oregano, cumin, paprika, salt, pepper and red pepper flakes. Add to the beef, along with the beer. Continue cooking until the beef is no longer pink and the sauce has thickened slightly, 2 to 3 minutes.
• Assembly: Place a fried biscuit on a plate. Top with a scoop of filling followed by the cheese, lettuce, olives, tomatoes and scallions. Finish with a dollop of sour cream and a dash of hot sauce. Repeat to make 5 more tacos.

VACA FRITA (PAN-FRIED BEEF)

Steps:

• Cut 1 onion in half and thinly slice the remaining onion. Set aside.
• Combine flank steak, halved onion, bell pepper, and bay leaf in a large saucepan. Cover with water and bring to a boil over high heat. Reduce heat to medium and let simmer until meat is easily shredded with 2 forks, about 20 minutes. Transfer flank steak to a work surface and let cool, about 10 minutes. Strain beef broth and save for another use. Shred cooled meat using 2 forks and place into a separate bowl.
• Mix garlic with 1/2 teaspoon salt in another bowl. Apply paste onto the meat, along with lime juice, olive oil, and sliced onion. Let stand at room temperature for at least 30 minutes to 1 1/2 hours.
• Heat a large skillet over medium-high heat and add butter. Working in small batches, spread shredded beef in a thin layer into the skillet and season with salt and pepper. Cook, turning once or twice, until sizzling and crispy, about 7 minutes per batch. Transfer to a platter and serve with lime wedges.

CRISP FRIED BEEF CUTLETS

Steps:

• Combine bread crumbs, parmesan cheese, salt and pepper.
• Dip each cutlet in beaten eggs, and then dip in crumb mixture. Make sure they are evenly coated.
• Heat oil over medium heat.
• Add butter and, when melted, increase heat to medium-high.
• When oil-butter mixture is almost smoking, place cutlets in skillet, and fry until crisp and golden, about 2 to 3 minutes per side.
• Drain them on paper towels and fry remaining cutlets in same manner.
• You can keep them warm in the oven as you cook the rest.

FRIED BEEF AND PASTA

Steps:

• Brown the ground beef in a large pan.
• Remove from pan, and drain excess grease from pan.
• Saute pepper and onions.
• Add ground beef back to pan with pepper and onions.
• Stir to blend.
• Add Italian seasoning.
• Add tomatoes and just heat slightly.
• While beef is frying- (step 1) cook pasta according to directions.
• Add cooked pasta to beef and veggies.
• Stir together to mix.
• Add salt and pepper to taste.
• Adjust seasonings.
• Slightly mix two eggs and add pan.
• Turn burner to high setting and stir the eggs quickly in the pasta beef mixture.
• About 1 minute.
• Turn burner to low.
• Add cheese.
• Cover.
• After one minute, turn burner off.
• Check after 2 minutes to see if cheese is melted.

FRIED BEEF

Steps:

• Slice the beef against its grains into 1 inch long pieces.
• Marinate the beef with the turmeric powder and salt for an hour (could also be left in the fridge overnight.
• Finely slice the shallots and chillies.
• Heat oil in a frying pan until hot and fry the beef (use medium heat).
• When the frying pan becomes smoky, add water inches.
• Leave until water is dried up, stirring occasionally.
• Add shallots and chillies and fry up until soft and a little bit charred.
• Add soy sauce, if using, and fry for a few more minutes.
• Serve up.