Slice beef rib eye roast or prime rib into approximately 2 1/2 to 3 inch long, 1 1/4 to 1 1/2 inch wide and 1/4 inch thick.
Roast sesame seeds in a frying pan by heating the pan on medium. When you hear 2-3 pops, remove from heat. Partially grind sesame seeds using mortar and pestle or coffee grinder.
Combine all ingredients in a bowl and marinate beef slices for 6-8 hours. Keep in the refrigerator.
Remove meat slices from the marinade and grill quickly on a medium heat, about 1 to 1 1/2 minutes per side to your own liking.
Combine all ingredients except cilantro in crock pot.
Cover and cook on low setting for 8-10 hours.
Serve garnished with chopped cilantro.
Note: Comments from the person originally posted this: This is what we had for dinner tonight. It's delicious! The original recipe called for 2 pounds of beef round or chuck, cut in 1 inch pieces, but I substituted 5 boneless, skinless chicken breast halves, and it turned out fine.
ngredients; press 1/2 onto beef roast. Combine remaining seasoning with
ide up.
Allow the beef to come down to almost
osemary; press into surface of beef roast. place roast on rack
alt and black pepper. Sprinkle beef with more salt and black
Heat oil in large nonstick skillet over medium-high heat.
Add onion, jalapeno pepper and garlic; stir-fry 3 to 4 minutes or until lightly browned.
Remove from skillet; reserve.
Add beef round tip steaks to same skillet; cook over medium-high heat 1 to 2 minutes, turning once.
Do not over cook.
Season with salt, if desired.
Place equal amounts of beef on roll bottoms; top with equal amounts of reserved onion mixture and tomato.
Cover with roll tops.
Place beef round roast in slow cooker, then add carrots, onion, and celery. Season with garlic powder and black pepper. Pour Worcestershire and barbeque sauce over meat and vegetables. Cook on Low until the meat is tender, 6 to 8 hours.
Thinly slice the beef round, then cube into 1/4
ixture evenly over surface of beef roast.
Add oil to
Prepare on a large dinner plate.
This salad may be prepared individually for as many people as you desire.
Add to recipe according to number to be served.
Prepare the beef or pork.
Mix the marinade in a medium-size bowl.
Add the meat and toss. Allow to marinate for 30 minutes.
The meat can be cooked over medium-high heat in a frying pan or stove-top griddle.
Heat the pan or griddle first; make it very hot.
Add the oil; cook the meat for 1 or 2 minutes on each side, browning it nicely.
Garnish with sesame seeds.
Y 1.
Roll whole beef round on all sides in Worcestershire
overed bowl, and refrigerate. Add beef cubes to remaining marinade, cover
Combine flour, paprika, salt, and pepper in a large resealable plastic bag.
Add beef, a few pieces at a time, and shake to coat.
Ina a large skillet, melt butter over medium heat.
Brown half the beef at a time; remove.
Add onion and garlic; saute until tender.
Return beef to the pan.
Add broth, chili sauce, mustard, and mushrooms; cover and simmer for 1 hour or until the beef is tender.
Stir in sour cream; heat gently but do not boil.
Serve immediately over noodles.
Garnish with parsley, if desired.
o 180.
Season whole eye fillet well with salt & pepper
Slice beef across grain into very thin
epper and cardamon seed over beef; press in with heel of
LACE 3 cups Bird's Eye Recipe Ready Stew Blend frozen vegetables
Cook ground beef, onion and green pepper until beef is brown and onion and pepper are tender.
Drain well.
Stir in next 7 ingredients; bring to a boil.
Reduce heat and simmer, uncovered, for 45 minutes; stir occasionally.
Mix next 5 ingredients, stirring well; set aside.