Combine oil, garlic, salt, pepper, and paprika in a bowl.
Marinate beef chunks in garlic-oil mixture for a couple of hours or more in the fridge.
Saute marinated beef (including marinade) in VERY hot oil.
Keep stirring until beef chunks are browned evenly.
DO NOT lower heat.
Add oyster sauce and liquid seasoning.
Cook a few seconds more; add butter last.
Remove from heat and serve immediately over hot steamed rice.
*Note:Cooking time should be about 10 minutes or less to keep beef tender.
Cut beef into cubes or strips.
Mix garlic, 2 tablespoons olive oil, Worcestershire sauce, liquid seasoning and black pepper together in a mixing bowl.
Marinate for at least 2 hours.
Then saute with olive oil for 3-4 minutes or until meat is brown. Do not overcok.
Serve in top or at the side of garlic rice. Garnish with fried garlic.
Mix beef cubes and recipe #458575.
Peel and cube
Put beef in slow-cooking pot.
Combine remaining ingredients and pour over meat.
Cover tightly and cook at \"low\" for 8 to 10 hours; on \"high\" for 4 to 5 hours.
Add 1 tablespoon Kitchen Bouquet to darken gravy, if you wish.
Makes 4 to 6 servings.
Place dried beef circle on bottom of baking dish (ungreased). Place one chicken breast on each mound and cover with sour cream and mushroom soup that has been mixed together.
Bake at 275\u00b0 for 3 hours.
I use 2 circles of dried beef and this recipe seems to appeal to hearty appetites.
Add slow-cooker liner for easy clean up. Peel and chop vegetables into large chunks.
Add 1/2 of the Onion soup mix and 1/2 of the Au Jus mix to slow cooker.
Add oil into frying pan, turn on high heat. Brown roast on all sides. Add to slow cooker.
Add vegetables to slow-cooker, add remaining Au Jus and Onion Soup Mix. Pour beef stock over roast & vegetables.
Cook on low for 8-10 hours, turning half way through. Roast is done when meat falls apart.
Combine all ingredients into a large Ziploc bag, shake well to mix dry spices into liquids.
Add beef strips (this recipe will easily marinate up to 5 lbs of beef strips). Refrigerate for a minimum of 2hrs but best if left for up to 12hrs.
Pat dry with cloth or paper towel and place into dehydrator for roughly 8-12hrs.
dditional 2 minutes. Add ground beef and cook until there is
Marinate beef in soy sauce, lemon, and
skillet brown the ground beef and add Chipoltle chili powder
Marinate the beef in half of the lime juice for 30 minutes.
Heat the oil in a frying pan and saute the onion until lightly browned. Set aside.
Drain the marinated beef slices and reserved the lime juice. Saute the beef in the same frying pan for 1-2 minutes on each side. Combine the remaining lime juice, soy sauce and water. Pour into the frying pan with the reserved lime juice.
Return the reserved onion rings to the pan and simmer for 1-2 minutes. Serve hot with rice.
Pat the beef dry.
Marinate beef in soy sauce,1 teaspoon of sugar, lemon juice, fish sauce,garlic, pepper and oil (to lock the moisture in meat) for 30 minutes to an hour.
Put the pan in high heat, heat oil till smoking hot and stir-fry beef along with the marinade until cooked and tender. This takes about 5 minutes.
Add the remaining 1 teaspoon of sugar and onion rings, sautee until translucent and slightly caramelized. Serve immediately.
poon and set aside. Add beef to the oil, and fry
br>I made a raita recipe#47590. This is cool and
rown, about 1 minute. Add beef and 1/2 cup water
large bowl.
Bring beef broth to a boil and
f cooking the beef.
Cut up the beef into about 1
ombine the first 8 ingredients: beef, vinegar, garlic, soy sauce, bay
Brown the beef.
Add the tinned tomatoes.<
eat, water, and beef bouillon in a pot; bring