SMOKY BEEF STRIPS
This is taken directly from The Frugal Gourmet Cookbook by Jeff Smith, which was published in 1984. Smith's cooking show on PBS was a long-time hit, until allegations surfaced that he had molested a number of young teenage boys. It meant the end of his shows on PBS and his cookbooks fell out of favor as well. You will see this on the web sometimes, and it's titled Korean Beef Strips or Smoky Korean Beef Strips. Both are incorrect. Here is Jeff Smith's introduction to this dish, word for word (you can see why people got confused with the title years later). "Actually I must confess that this dish is more Korean than Chinese. I developed it after tasting such a treasure at a street fair in Tacoma. We have many Koreans living near us in the Northwest because of Fort Lewis and McChord Air Force Base. They have brought a delicious influence with them." *Editor's Note: Smith died in 2004. Some of his cooking shows can still be found on Youtube.
Provided by Bill B.
Categories Meat
Time 40m
Yield 25 Strips, 4 serving(s)
Number Of Ingredients 12
Steps:
- Marinate beef strips in all ingredients for 30 minutes at room temperature or 4-24 hours in a refrigerator. Remove beef strips and reserve marinade. Broil 4-5 inches from heat source until lightly browned. Remove from oven and turn beef strips over, using reserved marinade to brush them. Broil 4-5 more minutes until lightly browned. Serve warm.
- *Editor's note: I use a number of cuts of beef for this dish, including tri-tip. Bottom line is this: The better quality the beef? The better this dish is going to be.
Nutrition Facts : Calories 288.1, Fat 11.6, SaturatedFat 4.8, Cholesterol 112.4, Sodium 1272, Carbohydrate 7, Fiber 0.4, Sugar 4.1, Protein 38.2
SMOKY STRIP STEAKS WITH MEXICAN-STYLE GRILLED CORN
Steps:
- 1)Combine seasoning ingredients in small bowl. Spread 2 teaspoons seasoning mixture evenly onto beef steaks. Spread remaining seasoning mixture onto corn. 2)Place corn on outer edge of grid over medium, ash-covered coals; grill, covered, 15 to 20 minutes (over medium heat on preheated gas grill, times remain the same) or until tender, turning occasionally. Place steaks in center of grid over medium, ash-covered coals. Grill, covered, 9 to11 minutes (on gas grill, 9 to 12 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. 3)Spread mayonnaise and sprinkle cheese evenly over corn. Carve steaks into slices. Season beef and corn with salt, as desired. Squeeze lime wedges over beef and corn, if desired. Serve beef with corn.
BARBECUE BEEF STRIPS
My husband prepared this, and it turned out great, even though he's not much of a cook. From the 4-H cookbook.
Provided by Cullinaryjudge
Categories Meat
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Cut steak into strips.
- Combine next 9 ingredients in a large bowl to make a marinade.
- Add beef strips, stir, cover and refrigerate for at least 6 hours or overnight.
- Drain beef strips, reserving marinade.
- In a hot skillet, brown the beef strips for 3-4 minutes.
- Meanwhile, combine ketchup, tomato sauce, and cornstarch with reserved marinade.
- Pour over beef strips and stir.
- Simmer for 15-20 minutes.
- Serve on a bun or over rice.
STOVE TOP SMOKER BEEF JERKY
Technically and traditionally, beef jerky isn't smoked, but allowed to air-dry slowly. However, the drying process was often given a boost by hanging the strips of meat over a smoldering fire. So, when adapting the process for jerky to a stove top smoker, start with a small amount of wood and low heat and finish with a lengthy drying process that takes place in the oven, not around the campfire. Use oak, mesquite, hickory, or cherry wood chips. From the "Smokin" cookbook.
Provided by TxGriffLover
Categories Lunch/Snacks
Time 10h
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Stir the salt and sugar together in a small bowl. Toss the beef strips in the marinade.
- Refrigerate, covered with plastic wrap for about 6 hours, tossing several times.
- Drain the beef thoroughly in a colander, but do not rinse or pat it dry. Lay the beef strips on the smoking rack, making sure there is space between each so the smoke can circulate. Set up the smoker using the wood chips and smoke the beef over medium heat with the lid cracked until the first wisps of smoke rise and close lid; then reduce the heat to medium-low once the lid of the smoker is closed, for 30 minutes.
- While the beef is smoking, set the oven to 'Warm' or 200ºF.
- After the beef is done smoking, transfer the beef on the rack to a baking sheet. Oven-dry the beef until it is leathery but still slightly pliable, about 4 hours. Leave on the rack in the oven to cool.
- Store the jerky at room temperature in an airtight container or resealable plastic bag. Jerky will last indefinitely.
- Note: When buying beef to make jerky, choose a piece that is about 3 inches long and fairly thin. It will be easier to make strips of the right size. First, cut with the grain into 1/4-inch strips. Lay the strips flat and cut them lengthwise intl 1/2-inch or so widths. Finally, if necessary, cut the strips to about 3 inches in length. Don't worry if the pieces are irregular, that's part of the fun of making your own jerky. Do make sure they are no thicker than 1/4-inch or they won't dry properly.
Nutrition Facts : Calories 174.6, Fat 10.2, SaturatedFat 3.9, Cholesterol 48.4, Sodium 2368.8, Carbohydrate 4.5, Sugar 4.4, Protein 15.3
SMOKY BEEF STEW
Enjoy this simple stew for dinner, then pack into boxes to keep you going for lunches
Provided by Sarah Cook
Categories Lunch, Main course
Time 3h10m
Yield Makes 6-8
Number Of Ingredients 7
Steps:
- Heat oven to 160C/ 140C fan/gas 3. Mix the beef, onions, tomatoes, spices, vinegar and sugar in a casserole dish. Cover and bake for 2½ hrs. Stir in the beans and bake for 30 mins more (with the lid off if the casserole is a little wet or lid on if good consistency), until the beef is tender.
- Cool, then freeze in 6-8 portions in small food bags or plastic containers. Defrost in microwave or overnight in fridge, then heat in the morning and transfer to a thermos container, or heat in the microwave at lunchtime.
Nutrition Facts : Calories 341 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 42 grams protein, Sodium 0.92 milligram of sodium
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