Recipe: Recipes Using Beef Part 2 (9)

8-17-99 Recipes Using Beef Part 2

Terrytx (04:24:15) : Peking Beef

1 pound flank steak
1 egg white
1/2 teaspoon salt
1 teaspoon cornstarch
2 cups oil
1/2 cup bamboo shoots -- shredded
1 cup green onion -- green part only
Sauce
1 tablespoon sherry
2 tablespoons hoisin sauce
2 tablespoons dark soy sauce
2 tablespoons chicken broth
1/2 teaspoon sugar
1 teaspoon cornstarch
1/2 teaspoon chili paste with garlic -- optional

Combine beef, egg white, salt and 1 tbls cornstarch. Mix well. Heat oil to 400 degrees and deep fry beef 30 sec.; drain. Reheat 2 tbls. oil; stir fry shoots and scallions 1 min. Combine sauce ingred., add to vegs. Bring to a boil. Add beef and stir fry quickly till heated.Terrytx (04:20:04) : Grilled Sirloin with Balsamic-Orange Marinade

3/4 cup orange juice
1 medium onion, finely chopped (1/2 cup)
3 cloves garlic, minced
1/4 cup balsamic vinegar
1-1/2 tbsp. ground coriander
1 tsp. dried basic leaves, crushed
1 tsp. grated orange zest
1 tsp. coarsely ground black pepper
1 boneless beef sirloin steak, 1 inch thick

In small bowl, combine orange juice, onion, garlic, vinegar, coriander, basil, orange zest, and pepper. Reserve 1/2 cup of marinade; cover and refrigerate. Trim fat from sirloin steak. Place steak in large plastic bag in shallow dish. Pour remaining marinade over steak; close bag. Marinate in refrigerator for at least 20 minutes. Remove steak; drain and discard marinade. Place steak on cooking grate. Grill 6 to 7 minutes for rare; 7 to 9 minutes for medium; 9-11 minutes for well-done, turning once halfway through grilling time. Meanwhile, in small saucepan, bring reserved 1/2 cup marinade to boil; remove from heat and keep warm. Carve steak into 1/2-inch thick slices. Garnish with orange zest, if desired. Serve with warmed sauce.Terrytx (04:18:07) : Flank Steak Sandwiches with Apple Barbecue Sauce
Serving Size : 6

1 (1 1/2 lb) flank steak
Apple Barbecue Sauce
6 onion rolls
6 tomato slices
leaf lettuce
purple onion slices -- optional
coarsely ground pepper

For sauce: Bring all ingred. to a boil in a saucepan, stirring until smooth. Reduce heat, and simmer, stirring occasionally, 20 to 25 min.
For Steak:
Place steak in a shallow dish or zip-top plastic bag; pour 1/2 cup Apple Barbecue Sauce over steak. Cover or seal, and chill 8 hours. Grill steak, covered with grill lid, over medium-high (350-400 degrees) 7 min. on each side or till desired doneness. Cut steal diagonally across grain into thin strips. Serve on rolls with tomato, lettuce, and if desired, onion. Drizzle with remaining sauce.
Source: Southern Living-7/99Terrytx (04:17:04) : Dijon Sirloin Tips
Recipe By :Taste of Home
Serving Size : 4

1 1/4 pounds sirloin tips -- cubed
2 tablespoons butter or margarine
1 tablespoon oil
3 cups sliced fresh mushrooms
1 clove garlic -- minced
1/2 cup beef broth
1/4 cup white wine vinegar
1 1/2 teaspoons soy sauce
2 teaspoons Dijon mustard
2 teaspoons cornstarch
1/2 cup whipping cream
Hot Cooked Noodles

In a large skillet, brown meat in butter and oil; transfer to a 2-qt. baking dish. In the same skillet, saut mushrooms and garlic until mushrooms are tender, about 3 min. Pour mushrooms and liquid over meat. Cover and bake at 300 degrees for 2 hrs. or until meat is tender. In the same skillet, combine broth, soy, and vinegar; bring to a boil. Boil for 2 min.; set aside. Combine mustard, cornstarch and cream; stir into broth mixture. Bring to a boil; boil 2 min. stirring constantly. Drain juices from baking dish into broth mixture. Cook over med. heat , stirring constantly, until thickened and bubbly. Add beef mixture. Serve over noodles.

NOTES : Double the sauce ingred. for more gravy.Terrytx (04:15:53) : Charred Beef Medallions with Poblano Margarita Sauce
Recipe By :Michael's Place
Serving Size : 6

1 tablespoon olive oil
1 tablespoon unsalted butter
1 1/2 pounds tenderloin, beef -- cut 1 inch thick
salt and pepper to taste
1 small vidalia onion, -- diced
2 poblano peppers -- seeded and diced
1 tablespoon cumin seed -- toasted and ground
2 ounces gold tequila
1/4 cup lime juice
1 cup rich veal stock
2 ounces orange liqueur
1 tablespoon orange zest
1/2 cup heavy cream
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Heat oil and butter in a pan over med. heat, season with salt and pepper, and add to the hot pan. Turn up to high and char both sides of beef well. To keep the beef rare to med. rare, cook quickly, turning once only after the beef has browned on the first side.

Remove the beef from the pan, place on a warm platter, set aside.

Add the onions and poblano to the pan, spread out and cook till wilted. Add the cumin and combine well to toast the spice again.

Working carefully away from the flame, add tequila to the pan, deglaze the pan by swirling the tequila and set back over low heat to reduce.

Add the lime juice and reduce to almost dry before adding the veal stock. Reduce the stock by half over high heat and add the orange liqueur and zest. Cook 2 min. and then add the heavy
cream. Do not allow to boil but gently simmer for 2 min. before adding the salt and pepper. Serve the beef on a bed of sauce with corn pudding on the side.Sara,MN (11:07:32) : Low-Fat Stir-Fry Beef & Spinach With Noodles

1 pound beef round tip steaks, cut 1/8- to 1/4-inch thick
6 ounces uncooked thin spaghetti
1 package (10 ounces) fresh spinach, stems removed, thinly sliced
1 can (8 ounces) sliced water chestnuts, drained
1/4 cup sliced green onions
2 tablespoons chopped red chili peppers
Marinade
1/4 cup hoisin sauce
2 tablespoons reduced-sodium soy sauce
1 tablespoon water
2 teaspoons dark sesame oil
2 large cloves garlic, crushed
1/4 tablespoon crushed red pepper

Stack beef steaks; cut lengthwise in half and then crosswise into 1-inch wide strips. Combine marinade ingredients, pour half over beef. Cover and marinate in refrigerator 10 minutes.
Reserve remaining marinade. Meanwhile cook pasta according to package directions; keep warm. Remove beef from marinade; discord marinade. Heat large nonstick wok or skillet over
medium-high heat until hot.
Add beef (half at a time) and stir-fry (1 to 2 minutes or until outside surface is no longer pink. (Do not overcook.) Remove from skillet with slotted spoon; keep warm. In same skillet, combine pasta, spinach, water chestnuts, green onions and reserved marinade; cook until spinach is wilted and mixture is heated through, stirring occasionally. Return beef to skillet; mix lightly. Garnish with chili peppers.Sara,MN (11:00:59) : Tortilla Beef

2 garlic cloves -- minced
2 pounds round steak
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons lime or lemon juice
1 medium onion -- chopped
1 cup carrots -- chopped
1 teaspoon marjoram
1/2 cup beef broth
1 can tomatoes (14 1/2 oz.) -- peeled

Spread minced garlic on round steak and sprinkle with salt, pepper and lime juice. Place in the slow cooker and add remaining ingredients. Set cooker on low and cook for 8 hours. Meat should be fork tender and shred easily. Fill tortillas with favorite fillings and meat. Sara,MN (10:50:55) : 1 Steer
From the Northern Bounty cookbook, subtitled "A Celebration of Canadian Cuisine", ISBN 0-394-22431-0.

First you need a backhoe to dig a hole big enough to accommodate several cords of wood. Use hardwoods, apple is good and fenceposts are acceptable, but do not use treated or creosoted wood. Once the wood has burned down to a bed of coals several feet deep, about four hours, prepare the beef: cut into large chunks of 15 pounds each, wrap in butcher paper and then in wet burlap bags; tie securely. Toss the packages directly onto the coals, quickly cover with a large sheet of tin, and cover the tin with dirt. The secret is to keep out oxygen so the coals do not burn quickly and burn the meat. The beef is left to cook- allow 12 hours for this.

After the 12 hours are up uncover the bundles; they will not be charred. Unwrap, slice and serve with baked beans, fresh bread, salads, pickles and for dessert 60 assorted pies and 30 cakes.Burgundy.in.Louisiana (10:13:33) : BARBECUED BEEF BRISKET

2 briskets (3 lbs. each) or
1 brisket (5 lbs.)
2 tsp. salt
1/4 tsp. pepper
1/2 tsp. garlic powder
1/8 tsp. paprika
1/4 cup liquid smoke

The night before cooking, rub ingredients into brisket. Allow to marinate. The next day, roast at 350 degrees (uncovered) and without extra water, for one hour, longer for a five-pound brisket. Pour off excess liquid and pour sauce over meat (recipe follows). Continue baking at 350, basting occasionally, until fork-tender (about one hour.)

BARBECUE SAUCE
4 cups water
6 beef bouillon cubes
1/4 cup liquid smoke
1 cup catsup
1/4 cup mustard
3 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 tsp. garlic powder
4 dashes hot sauce

Bring ingredients to rolling boil.
When meat is done, slice thinly and place in shallow dish; cover with
sauce. If possible, let stand overnight and reheat. Freezes well.

Trim the brisket WELL (you'll be glad you did).
Use "Hickory" Liquid Smoke instead of Mesquite.
Plain yellow French's mustard is what I used.

The sauce looks pretty watery at first, but it thickens some with baking. The instructions may be a bit confusing...make the sauce, pour it over the partially cooked meat, and when done, thinly slice meat and pour leftover (baked) sauce over it.