efore to soak.
Combine marinade ingredients in a large jar
Cut beef into thin bite-sized slices.
Combine marinade ingredients in a bowl, add beef and marinade for 20 minutes.
Set wok over a high heat.
Add oil and wait until it's almost smoking, then reduce heat to moderate.
Add beef and ginger and stir-fry for 1-2 minutes and remove with slotted spoon.
Toss the mango slices in the hot oil then return the beef and ginger to wok along with the spring onions.
Stir over the heat about 1 minute.
Serve over rice.
FOR THE BEEF AND MARINADE:
Combine coriander, white pepper,
he marinade (lemon juice, black pepper, salt, oregano, basil, garlic. The recipe
Combine all ingredients.
Add kabob meats and vegetables.
Let stand for 2 hours.
Use kabob marinade for basting.
Leftover marinade can be stored in refrigerator in a glass container.
This marinade can be used for all your grilling!
Fuego spice mix (recipe# 66927): Combine all ingredients, mixing
Blend and top vegetables.
Best to let sit at least 2 hours; overnight is fine. Recommended veggies are:
In saucepan, combine ingredients (except meat) along with 1/2 cup of water; bring to a boil.
Reduce heat and simmer 20 minutes. Cool.
Add meat; toss to coat.
Refrigerate overnight (or at least 6 hours).
Drain meat; reserve marinade.
Thread meat on skewers. Broil over medium coals 20 to 25 minutes, turning once and brushing with marinade 2 or 3 times.
Serves 4.
For the Marinade: In a small bowl, mix
Pour salad dressing over beef cubes in a shallow baking dish. Cover and marinate in the refrigerator, turning occasionally, for 4 hours. Alternate beef, onion, red and green peppers, zucchini and yellow squash on skewers. Grill, turning and basting with the remaining marinade, for 5 to 7 minutes or to desired doneness. Combine rice and parsley. Serve kabobs over rice.
For BEEF Fajita marinade:.
Combine all ingredients and mix well. Pour marinade over
ojo sauce as a marinade over the beef in a medium bowl
Cut the beef into thick slices.
Add
iquid but this makes the marinade a bit watery).
Mix
Put vermouth in container.
Add 3 tablespoons beef bouillon. Mix with 1 or 2 cups hot water. Add oil and other spices, then add meat.
Press meat down into liquid so all meat is covered.
Put in refrigerator until liquid is absorbed, overnight at least.
Freeze until ready to cook.
Combine first 5 ingredients.
Marinate cubes of lamb, chicken (boneless breast or boneless thighs) or beef at least overnight, the longer the better!
Mix all ingredients and bring to a boil.
Marinate beef in mixture a minimum of 4 hours.
Combine the ingredients in a zip lock bag. Add chicken and marinate for up to 3 days.
Note: The recipe originally was double the amount. You could make up the full recipe and add half to the chicken and half to a pork tenderloin and freeze for a later date.
Thinly slice beef. Mix marinade and beef together. Set aside.
Mix
b>beef.
Seal bag and turn to coat.
Pour remaining marinade