Recipes On Rails: New Recipes tagged with ethnic,beef

Beef Stir Fry

2012-05-21 09:29:28 UTC

Ingredients:

Default
1.0 each Flank Steak thinly sliced
1.0 dash Garlic Powder
2.0 teaspoon Oil, Sesame
1.0 tablespoon Oyster Sauce
1.0 tablespoon Hoisin Sauce
2.0 clove Garlic
1.0 tablespoon Soy Sauce
2.0 tablespoon Corn Starch

Instructions:

Add the Sesame oil, oyster sauce, and hoisin sauce to the beef and mix. Add some garlic powder. Mix well
Add the Soy sauce and mix some more
Add the Corn Starch and mix.
Add the oil and mix some more. MUST add ingredients in this order
Let marinate as desired.

Heat wok to very hot. Add oil. When smoking, add two crushed cloves of garlic. No need to remove skin. When Garlic browned, remove and add meat.

Cook quickly. To create a sauce, have some corn starch disolved in some water. Add corn starch soluition to desired thickness, a little at a time. Think with water. Adjust seasoning by adding oyster sauce.

Can be served with any combination of ingredients, but cook veggies first.

Servings: 4
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/71

Fajita Marinade

2012-05-20 18:41:38 UTC

Ingredients:

0.5 cup Oil, Grapeseed
0.33 cup Soy Sauce
4.0 each scallions (green onions)
3.0 clove Garlic
1.0 each Lime Juice only
1.0 pinch Pepper, Red
0.5 teaspoon Cumin ground + to taste
3.0 tablespoon Sugar, brown packed

Instructions:

Mix everything in a blender till smooth.

Assemble ingredients.

Servings: 0
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/543

Fajita Skirt Steak Sous Vide

2012-05-21 17:14:54 UTC

Ingredients:

4.0 each Beef, Skirt Steak
1.0 pound Mushrooms Optional, sliced

Instructions:

Make a recipe of the Fajita marinade, recipe below.

Put steak in a vacuum pouch and add marinade. Chill for an hour before sealing. This marinates the steak AND makes sealing easier as marinade is cold and won't bubble up. Seal and put in water bath at 54.4C (130F) for at least 24 hours.

If adding mushrooms, slice thick and saute them shortly before service in some olive oil or grape seed oil.

If using Big Green Egg, preheat egg to around 500 with cast iron grill. Otherwise heat cast iron pan to med high. When pre-heated, remove steaks from sous-vide pouch reserving marinade liquid. Dry steaks on both sides, and then grill for about 2 minutes per side, or until steaks have some color. You're not trying to cook them as the water bath has taken care of that already. Remove steaks to a plate and allow to rest for 5 minutes.

While steak rests put the reserved marinade into a pan (can use the mushroom pan if you sauted mushrooms) and reduce the marinate to sauce consistency. If there is any liqud forming around the steaks, add that liquid to the sauce.

I like to salt the steaks and let them sit on a plate in the fridge, uncovered, for at least 24 hours before cooking. This isn't mandatory, but adds a little something to the taste.

I like to make the Spanish rice recipe with this.... but whatever starch you're using, if any, put on the plate and then top with the steak sliced against the grain.

Adjust seasonings to the sauce. If you sauted mushrooms, place them on top of the steak, and then top with the reduced sauce.

Servings: 6
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/544