Sprinkle both sides of the skirt steak with ample amounts of seasoning salt and black pepper. Add the oil, soy sauce, Worcestershire sauce, lemon juice and minced garlic to a large ziploc bag. Close the bag and shake to thoroughly mix all the ingredients. Add the skirt steak to the bag of marinade. Let meat marinate 8 hours or overnight. Remove meat from marinade and allow excess marinade to drain off the meat. Grill meat over medium coals until it reaches desired doneness. Serve with tortillas and appropriate condiments.
Slice peppers, onions, beef or chicken into strips.
Saute peppers, onions and meat together until tender.
Add fajita sauce and 2 to 3 teaspoons water and simmer until meat is done.
Serve on flour tortillas.
Top with sour cream and cheese.
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
In a large nonstick skillet, cook the beef, mushrooms and onion over medium heat until meat is no longer pink; drain.
Transfer to a 3-qt. slow cooker. Stir in the tomatoes, tomato paste and sauce, broth, parsley, brown sugar, basil, oregano, salt and pepper. Cover and cook on low for 6-8 hours.
Stovetop mushroom-beef spaghetti sauce : Prepare as directed in step 1. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally.
Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
br>3. Place the ground beef in a large bowl, and
Place beef on baguette and warm in microwave, if desired.
On each side of bread, pour enough nuoc cham to moisten bread fairly well.
On top of beef, spread sambal oelek (to the amount desired).
Top with lettuce and a generous sprinkling of grated carrot.
Pour chilli sauce on top of lettuce, top with upper half of bread; serve.
Mix together equal parts of fajita marinating sauce, garlic sauce and Italian dressing.
Add a \"little\" mustard and salt and pepper to taste.
For BEEF Fajita marinade:.
Combine all ingredients
ACK IN THE BOX TACO SAUCE\" RECIPE (RECIPE #423994) BEFORE ASSEMBLING DEEP-
Brown ground beef, salt, pepper, garlic salt, sauce mix and chopped onion together in skillet.
Drain. Place soft shells in bottom of casserole dish.
Pour half of the ground beef mixture on shells and spread evenly.
Spread refried beans over ground beef. Pour sauce or Ro-Tel over beans.
Slice Cheddar and Monterey Jack cheese and place alternating cheese on top.
Bake at 425\u00b0 until cheese is melted or in microwave.
ulio's seasoning (or any fajita seasoning) to both sides of
Combine the cumin, hot pepper sauce and Italian dressing in a
o and including the worcestershire sauce. Put beef into ziploc bag with
Combine lime juice, oil, garlic, onion powder, cumin, salt and pepper in a shallow baking dish; Add beef, cover, and marinate in refrigerator, for at least 4 hours.
Remove beef and cook as desired (grilled, pan fried or broiled) for 10 to 12 minutes.
Slice meat diagonally into bite-size pieces.
Combine rice, tomatoes, cheese, olives and onions in a large bowl.
Arrange mixture over shredded lettuce.
Place beef on top.
Serve with picante sauce and sour cream.
n the pan. Cook the beef over high heat until browned
tablespoon oil and the beef; continue to cook, stirring occasionally
Cook onions until light brown.
Add garlic.
Add beef and spices. Brown beef.
Add tomatoes and cook till juice is gone.
Add broth.
Cook till beef is almost cooked.
Add all other ingredients except cilantro. Cook for 15 more minutes or until all vegetables are ready.
Add cilantro. Cook 5 minutes more.
You can garnish with avocado, cilantro, pico de gallo, lime juice or Monterey jack cheese. You can even add a little cooked rice.
Note: You can leave the spinach out but it adds to a more healthy and balanced meal.
r skillet, brown the ground beef and onions over medium-high
Roast beef and cool.
In large skillet cook onion in oleo.
Add water, catsup, vinegar, brown sugar, Worcestershire sauce, chili powder and mustard.
Simmer for 15 minutes.
Slice beef thin and add to sauce, heat thoroughly.
Serve on small buns.
If using a large roast, double or triple sauce recipe.
Every one asks for this recipe.