Garlic Beef Food

BEEF WITH GARLIC SAUCE

Steps:

• Place thinly sliced beef in a large bowl, then sprinkle the cornstarch over the beef. Toss the beef until lightly coated with the cornstarch, set aside.
• Heat a wok, large skillet, or non-stick frying pan over medium high heat with the olive oil. Once the oil begins to shimmer, add the garlic and mushrooms. Stir frequently and cook until the garlic is golden and fragrant, about 1-2 minutes.
• Add the thinly sliced beef and continue to cook over medium high heat until the beef is about half way cooked. Add the soy sauce and sprinkle garlic powder and black pepper over the cooking beef. Stir to coat and continue to cook until the meat is completely browned.
• Remove from heat and serve immediately. Serve over rice or fried noodles, garnished with sliced green onions and sesame seeds.

GARLIC BEEF

Steps:

• Add beef to a large bowl. Sprinkle cornstarch over beef. Toss beef until evenly coated.
• Add oil and garlic to your wok or a deep skillet and bring to medium-high heat. Cook garlic until lightly browned. Add in beef. Stir and cook beef until half cooked.
• Add in garlic powder and soy sauce. Stir to evenly coat beef in sauce. Cook until beef is fully cooked. Taste and adjust sauce as needed. Garnish with scallions.

GARLIC HERBED BEEF TENDERLOIN

Steps:

• Tie tenderloin at 2-in. intervals with kitchen string. Combine oil and garlic; brush over meat. Combine the salt, pepper, basil and rosemary; sprinkle evenly over meat. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 425° until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 40-50 minutes. Let stand for 10 minutes before slicing.

GARLIC BEEF ENCHILADAS

Steps:

• Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat until beef is no longer pink, 6-8 minutes, breaking meat into crumbles; drain. Stir in flour and seasonings. Add tomatoes; bring to a boil. Reduce heat; simmer, covered, 15 minutes., In a saucepan, heat butter over medium-high heat. Add garlic; cook and stir 1 minute or until tender. Stir in flour until blended; gradually whisk in broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in tomato sauce and seasonings; heat through. , Pour 1-1/2 cups sauce into an ungreased 13x9-in. baking dish. Place about 1/4 cup beef mixture off center on each tortilla; top with 1-2 tablespoons cheese. Roll up and place over sauce, seam side down. Top with remaining sauce. , Bake, covered, until heated through, 30-35 minutes. Sprinkle with remaining cheese. Bake, uncovered, until cheese is melted, 10-15 minutes longer. Serve with toppings as desired.

GARLIC BEEF STIR-FRY

Steps:

• Cook rice as directed on package.
• Meanwhile, toss meat with 1 Tbsp. of the dressing and the garlic. Add cornstarch; mix well. Heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add meat mixture; stir-fry 3 min. or until meat is cooked through. Remove from skillet; cover to keep warm.
• Add vegetables, soy sauce, ginger and remaining dressing to skillet; stir-fry 5 min. or until vegetables are crisp-tender. Return meat mixture to skillet; stir-fry 1 min. or until meat is heated through and sauce is thickened, stirring occasionally. Serve over rice; sprinkle with peanuts.

GARLIC BEEF

Steps:

• Remove papery outer layers from garlic bulb. Cut off about 1/4 inch from top of bulb, leaving the bulb intact but exposing the individual cloves. Place garlic in center of a 12-inch square of foil. Drizzle garlic with olive oil. Seal foil around garlic; set aside.
• Preheat oven to 325 degree F.
• In an ovenproof Dutch oven brown half the meat in hot cooking oil. Remove meat with slotted spoon; brown the remaining meat. Drain off excess fat. Return all meat to pot. Stir in the beef broth, the 1/2 cup water, the Worcestershire sauce, minced garlic and dried marjoram.
• Cover and bake along with wrapped garlic for 35 minutes. Remove garlic from oven. Cover and cook about 55 minutes longer or until meat is just tender.
• Remove meat from oven add roasted garlic. In a small bowl or cup, stir the 1/4 cup cold water into cornstarch; add vinegar of choice and mix until well combined. Add to meat. Cook and stir over medium-high heat until thickened and bubbly. Cook and stir for 2 minutes more. Serve with noodles or rice.

BEEF AND GARLIC

Steps:

• Mix beef and garlic and let sit for 10 minutes. Sauté beef and garlic in a nonstick pan sprayed with vegetable oil.
• When beef is done, remove from pan.
• In same pan, sauté green onions and bok choy until vegetables are tender.
• Return beef to pan and add soy sauce, oyster sauce, beef broth, and tomato wedges and cook for 3 minutes, med high. (varies depending on pan size, fuel, thickness of pan).
• Season with salt and pepper to taste.
• Great served over rice, noodles or alone with a side.
• I have also made without bok choy and used slice green peppers and water chestnuts, baby corn. As I said, very versatile.

GARLIC ROAST BEEF

Steps:

• Preheat the oven to 475 degrees F.
• Place the beef in a roasting pan with a rack. Sprinkle with salt and pepper all over.
• Add the garlic, oil, mustard and honey to a food processor. Pulse until the garlic is finely chopped. Rub the mixture evenly all over the beef. Pour the beef broth in the bottom of the roasting pan.
• Bake until the internal temperature is 130 to 135 degrees F, 30 to 35 minutes.
• Transfer the beef to a carving board and allow to rest for 30 minutes. Heat the roasting pan over medium heat and scrape up any browned bits. Pour any pan drippings onto a rimmed platter. Carve the beef into thick slices and transfer to the platter. Sprinkle with the parsley. Serve warm or at room temperature.

GARLIC GINGER BEEF

Steps:

• In a large resealable plastic bag, combine 2 tablespoons soy sauce, balsamic vinegar, 1 teaspoon garlic, brown sugar and 1/2 teaspoon ground ginger or 2 teaspoons gingerroot; mix well. Add the beef. Seal bag and turn to coat; refrigerate for at least 1 hour, turning once. In a bowl, combine the cornstarch, broth, ketchup, sherry or vinegar, steak sauce, cayenne and remaining soy sauce until smooth; set aside., In a large nonstick skillet or wok, stir-fry beef in batches in 2 teaspoons hot oil until no longer pink. Remove and keep warm. In the same pan, stir-fry red peppers and onions in remaining oil for 2 minutes. Add the peas and remaining garlic and ginger; stir-fry for 2-3 minutes or until vegetables are crisp-tender. Return beef to the pan. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice if desired.

ROASTED-GARLIC BEEF STEW

Steps:

• Preheat oven to 350°F. Toss garlic with 1 tablespoon melted butter on small baking sheet. Bake until garlic is tender and beginning to brown, about 15 minutes. Cool garlic 5 minutes. Peel and set aside.
• Melt 3 tablespoons butter in large pot over high heat. Sprinkle beef with salt and pepper; dust with 1 tablespoon flour. Add beef to pot. Sauté until no longer pink, about 6 minutes. Transfer beef to bowl. Add vegetables, broth, wine, herbs and roasted garlic to pot. Bring to boil. Reduce heat to medium-low. Cover; simmer until vegetables are tender, about 25 minutes.
• Return beef and any juices to pot. Mix remaining 1 tablespoon butter and 1 tablespoon flour in small bowl. Whisk flour paste into stew. Simmer uncovered until sauce thickens, about 2 minutes. Season with salt and pepper and serve.

STIR FRIED GARLIC BEEF WITH BROCCOLI

Steps:

• Slice the steak very thinly, the easiest way to do this is to have it half frozen when you slice it.
• Put sliced steak in a bowl with the sherry, soy sauce and the cornstarch, and a little salt, let it rest for 20 minutes.
• Put 2 tbsp oil in a skillet.
• Add garlic, stir fry for 1-2 minutes.
• add mushrooms stir fry 2 minutes.
• Remove and keep warm.
• put 2 tbsp of oil in the skillet and stir fry the beef until nicely browned, remove and keep warm.
• Add 1 tbsp oil and stir fry the green onions for 1 min, remove and keep warm.
• Pour in the chicken stock, heat to bubbling add Broccoli cover and steam for 3- 4 minutes.
• remove lid and put all the ingredient together.
• Heat through but do not over cook.
• Serve over rice or noodles.

SUNDAY GARLIC ROAST BEEF

Steps:

• Toast the garlic, unpeeled, in a small skillet for 7-8 minutes over medium-high heat until they become spotty brown. Poke slits with a paring knife on all sides of the roast. Peel garlic and cut each clove into 3-4 slivers, then poke a sliver into each slit in the roast.
• Combine mashed garlic, thyme and salt in a small bowl. Rub into all surfaces of the roast. Transfer roast to a plate and refrigerate, uncovered, at least 4 hours.
• Combine Garlic Paste ingredients in small saucepan. Place over medium-high heat until it begins to bubble, then reduce to low and cook until garlic softens, about 30 minutes. Remove from heat and allow to cool completely. Strain oil into a small bowl. Remove thyme and bay and discard. Mash garlic cloves along with 1 tbsp of garlic oil, using a fork. Cover and refrigerate until roast is done resting.
• Preheat oven to 450°F Place an empty, dark-colored, non-stick roasting pan in the oven to heat as well.
• Remove roast from refrigerator and remove the rub with paper towels. Rub 2 tbsp garlic oil over surface of roast, then sprinkle with pepper. Place roast in roasting pan, fat side down. Roast 10-15 minutes, turning to brown all sides.
• Lower oven to 300°F Turn roast fat-side up, and smear garlic paste over the top. Roast 50-70 minutes, until internal temperature is 120°F.
• Remove roast to a carving board, tent with foil, and let rest 20 minutes.
• Meanwhile, place roasting pan over a burner set to medium heat. Add chicken broth and beef broth. Simmer down until reduced to 2 cups. Drain any accumulated juices from carving board into jus. Pour through a sieve before serving.
• Carve roast and serve with jus.

SPICY GARLIC BEEF STIR FRY

Steps:

• In a small mixing bowl, dissolve beef bouillon cube in boiling water. Set aside to cool.
• Place beef and steak seasoning in a plastic resealable bag. Seal bag, releasing as much air as possible, and toss/squeeze with hands until well coated. Marinate for 30 minutes at room temperature.
• Once beef bouillon mixture has cooled, whisk in soy sauce, garlic powder, ginger, cayenne pepper and cornstarch. Set aside.
• In a wok, heat 1 tbs. oil until glistening. Brown beef strips on both sides, leaving a slight tinge of pink in the middle. Remove to another dish, cover and set aside.
• Add remaining 1 tbs. oil to wok. Add vegetables and black pepper and cook until crisp-tender. Once vegetables are cooked, return beef to wok and toss to combine.
• Make a well in the center of the wok and add sauce mixture, stirring constantly until slightly thickened. Then toss all together.
• Serve immediately over rice.

SPICY GARLICKY BEEF MARINADE

Steps:

• Combine olive oil, lime juice, jalapenos, vinegar, Worcestershire sauce, cilantro, elephant garlic, sugar, paprika, cumin, garlic powder, cayenne pepper, salt, and pepper in a large glass bowl. Add whatever meat you are planning on marinating, cover, and refrigerate for 2 hours. The meat will lose it's bright red color as it marinades in the acidic juice.

GARLIC BEEF

Steps:

• In a pestle and mortar, crush peppercorns and garlic with a pinch of salt until you have a smooth-ish paste, then stir in the vinegar. Sit the beef in a non-metallic dish, then rub all over with the paste. Leave in the fridge for a few hrs, but no longer.
• To cook, place a griddle pan over a very hot heat. Rub the marinade off the meat, then season with a little more salt. Cook meat until charred on each side - about 5 mins on each side for rare; if the cut is very thick, you may want to roast it in a hot oven for 5 mins after searing. Lift onto a chopping board, then rest for 5 mins before carving into slices and serving with chips, if you like.