Peppered Beef In Garlic Sauce Food

BEEF IN HOT GARLIC SAUCE

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.

STIR-FRIED BEEF WITH GARLIC AND PEPPER SAUCE

Steps:

• Heat wok over medium high heat until hot.
• Add 3tsp oil.
• Swirl to coat.
• Add onion and garlic. Stir-fry 1-2 minutes. Transfer to bowl.
• Increase heat to high, Add 3 tsp oil and half the beef. Stir fry for 3 minutes. Remove from wok to plate. Repeat with remaining beef.
• Blend together 1 tablespoon stock and cornflour. Combine mixture with remaining stock, pepper, soy and hoisin sauce. Pour into wok.
• Cook stirring for 3 minutes until sauce comes to the boil.
• Return beef and onion mixture to wok.
• Stir fry 2 minutes until all heated through.

PEPPERED BEEF IN GARLIC SAUCE

Steps:

• Sprinkle pepper and salt over steaks and press into both sides. In a nonstick skillet, brown steaks on both sides over medium-high heat. Remove and keep warm. , In the same skillet, combine the remaining ingredients. Bring to a boil; cover and cook for 2 minutes. Uncover; cook 5-6 minutes longer or until meat is cooked to desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

PEPPER BEEF

Steps:

• Combine soy sauce, garlic and pepper flakes in medium bowl.
• Cut beef lengthwise in half, then crosswise into thin slices.
• Toss beef with soy sauce mixture and marinade for at least 30 minutes (or overnight).
• Heat wok or large skillet over medium-high heat.
• Add 1 tablespoon oil and heat until hot.
• Add half of beef mixture.
• Stir-fry until beef is barely pink in center.
• Remove.
• Repeat with remaining beef mixture.
• Remove and set aside.
• Heat remaining 1 tablespoon oil in wok and add bell peppers and onion.
• Reduce heat to medium.
• Stir-fry 6-7 minutes until vegetables are crisp-tender.
• Add stir-fry sauce and wine.
• Stir-fry 2 minutes or until heated through.
• Return beef along with any accumulated juices to wok and heat through.
• Sprinkle with parsley and serve over rice, if desired.

GRILLED PEPPERED BEEF TENDERLOIN WITH A MOREL, CABERNET, AND TOASTED GARLIC SAUCE, SERVED WITH WHIPPED YUKON GOLDS

Steps:

• For the mushroom sauce: In a skillet with oil, saute mushrooms until tender. Add garlic and allow to brown lightly. Deglaze the skillet with cabernet sauvignon and reduce by three-fourths. Add veal stock and reduce by half. Add thyme and finish with butter. Season with salt and pepper. Keep warm until ready to serve.
• For the potatoes: Place potatoes in a stockpot with lukewarm water to cover and bring to a boil. Reduce to a simmer and skim the foam off the top. Cook until tender. In a saucepot, heat cream and butter while potatoes are cooking. Drain water from potatoes and put through a sieve, add butter and cream and season with salt and pepper. Whip vigorously.
• Preheat the grill to medium high. Roll the fillet in salt and pepper. Massage meat with olive oil. Grill to desired degree of doneness, about 130 degrees F for medium when taken on an instant read thermometer.

LA CHOY BEEF & VEGETABLES IN PEPPERED SOY SAUCE

Steps:

• In small bowl, mix all ingredients for sauce and set aside.
• In medium bowl, combine beef strips with soy sauce and cornstarch. Toss to coat and set aside.
• In large skillet or wok, heat 2 Tbsp oil over medium high heat. Add onion and garlic and cook 1-2 minutes.
• Add remaining oil to skillet, and stir-fry meat until no longer pink.
• Add water chestnuts, carrot, and broccoli and stir-fry until vegetables are crisp-tender.
• Add sauce and continue cooking until sauce is thickened.
• Serve immediately with rice or noodles.

BEEF AND BROCCOLI WITH GARLIC SAUCE

Steps:

• Trim fat from beef steak; cut beef lengthwise into 2 inch strips, and each strip cut crosswise into 1/8 inch slices.
• In cup, mix cornstarch, sesame oil and broth, set aside.
• Heat 12 inch skillet or wok until very hot.
• Add vegetable oil; rotate skillet to coat bottom.
• Add beef; stir fry 2 minutes or until beef is brown.
• Remove beef from skillet.
• Keep skillet hot.
• Add broccoli, carrots, onion, and bok choy and saute for 3 minutes, add yellow pepper, and saute for 1 more minute.
• Add pepper, garlic, ginger, and fish sauce; stir fry 30 seconds.
• Add water chestnuts; stir fry 1 minute.
• Stir in beef.
• Stir in cornstarch mixture; cook and stir 15 seconds or until thickened.
• Taste test for soy sauce.
• Serve over rice.

BEEF IN PEPPER SAUCE

Steps:

• Remove 1 tablespoon of tomato sauce from the can to be used later. Then blend the ingredients for the pepper sauce (green pepper through caradamon) in a food processor until there are no chunks left. Set aside.
• Pour the oil into a pressure cooker, sprinkle the beef with salt & pepper then brown over medium heat. Once brown add the water, reserve tomato sauce, paprika & cumin. Seal with the lid & cook for 10 minutes (after it begins to hiss). Note: If using a regular pot you should cook the beef for 30 minutes.
• Once the beef is done cooking pour it & the any sauce into a regular pot. Add the pepper mixture, sliced onions & green peppers, cover with a lid & simmer over medium-low heat for another 30 minutes. It is done once the vegetables are tender.

PEPPERED BEEF FILLET WITH BEARNAISE SAUCE

Steps:

• Preheat oven to 450F.
• Tie fillet up with string to keep a good shape.
• Brush with oil and rub with garlic.
• Roll fillet in crushed peppercorns and coriander and season generously with salt.
• Place fillet on a rack in baking pan.
• Roast for 10 minutes and then reduce heat to 350F.
• Roast for a further 20 minutes for medium rare or until done to taste.
• Stand, tented with foil, for 10-15 minutes.
• Meanwhile, make the Bearnaise: Melt butter in a small saucepan.
• Continue heating until milky parts have separated.
• Do not stir.
• Skim off any milky sediment with a spoon and set clear butter aside.
• Place shallots, wine, vinegar and tarragon in a small saucepan.
• Cook rapidly until only 2 tblsps of the liquid are left.
• Strain and set aside.
• Place egg yolks in food processor or blender.
• Process for 10 seconds.
• Add lemon juice.
• Process for 5 seconds.
• Slowly pour the melted butter in through the chute while the motor is running.
• Add seasoning and strained shallot mixture.
• Process for a few seconds.
• Serve peppered beef fillet with Bearnaise Sauce.