Stir Fried Beef With Garlic And Rosemary 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.

SAUTéED BEEF WITH WHITE WINE AND ROSEMARY

Steps:

• Trim excess fat, then thinly slice steak. Toss with flour, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
• Heat 1 1/2 tablespoons oil in a 12-inch heavy skillet over medium-high heat. Sauté steak in 2 or 3 batches until no longer pink on the outside, about 2 minutes per batch, adding 1 1/2 tablespoons more oil as needed. Transfer to a plate.
• Sauté garlic and rosemary in remaining tablespoon oil over medium-high heat until golden, 1 to 2 minutes. Add wine and 1/2 teaspoon each of salt and pepper and boil, scraping up brown bits, until reduced by half. Return beef with juices to skillet and warm through.

GRILLED PRIME RIBS OF BEEF WITH GARLIC AND ROSEMARY

Steps:

• Set up grill for indirect grilling and place a large drip pan in the center; preheat to medium.
• Using the tip of a slender paring knife, make a series of ½ inch deep holes in the roast, mostly in the sheath of fat on top, but also on the sides and bottom.
• The holes should be at least 2 inches apart.
• Insert slivers of garlic in half the holes; strip the leaves off 1 or 2 of the rosemary sprigs and insert them in the remaining holes.
• Slide the remaining rosemary sprigs under the string used to tie up the roast.
• Make the rub: grind the peppercorns and dried rosemary to a fine powder in a spice mill or blender.
• Add the salt and paprika and grind to mix; rub this mixture all over the roast, especially over the sheath of fat on top.
• When ready to cook, oil the grill grate; place the roast, fat side up, on the hot grate over the grill pan and cover the grill.
• Grill the roast until cooked to taste, 3 ½ to 4 hours for medium-rare for a roast this size (figure 12 to 14 minutes per pound); if using a gas grill, keep the cover closed at all times.
• Use an instant read thermometer to test doneness-you will want to cook the roast to 145° for medium-rare, 160° for medium.
• Transfer roast to a platter or carving board and cover loosely with foil.
• Let roast rest for 10-15 minutes before carving; easiest way to carve is to cut it into rib.
• sections with a long, slender knife, then into thin slices to serve.

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.

ROSEMARY-GARLIC STIR-FRY

Steps:

• In a large skillet/wok heat olive oil over med high heat cook and stir in half of chicken in the olive oil about 2 min.or until chicken is no longer pink remove from pan with slotted spoon and repeat with remaining chicken keep the chicken warm.
• In the same skillet/wok, cook and stir the garlic and rosemary over medium heat for 1 min.or until fragrant. Stir in vegetables and broth bring to boil, reduce heat cover and cook 3 minute.
• Return chicken to skillet/wok toss to coat and heat through.
• Serve over hot cooked rice sprinkle with almonds,.

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.