|James McNair's Beef|
|by James McNair|
James McNair presents tried and true methods for choosing, preparing and cooking all cuts of beef, including the new leaner beef.
1 - 10 of 84 for beef kabobs
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Marinade beef and vegetables for ... vegetables. Broil 5 inches from heat for 30 minutes. Turn occasionally or grill on indirect heat for 20-30 minutes.
Saute onion and ... equal parts of 2 cups Burgundy wine or red wine and 2 cups sesame oil until kabobs are covered and let marinate for at least 24 hours.
Combine all ingredients ... don't let it deceive you). Let beef soak in marinade in the refrigerator for a few hours (stirring once). Cook on grill or broil.
Place beef in crockpot and ... tomatoes and tomato paste. Mix well. Cook on low between 8 and 10 hours, stirring every 2 hours. Serve over rice or noodles.
2 pounds top sirloin (cut in cubes), mushrooms, bell peppers, and tomatoes. Marinate sirloin tips 4 hours in honey-soy mixture. Use onion, bell ...
Combine last 8 ingredients and mix well. Pour over meat and refrigerate 24 hours. Skewer meat, green pepper, tomatoes, onions, mushrooms, and grill ...
Combine oil, soya ... vegetables on skewers. Grill kabobs 5 minutes on each side over medium coals or until desired degree of doneness, basting with marinade.
Place steak cubes ... melt and add beef cubes. Cook 5 ... Arrange pita bread halves on platter. Garnish with tomato wedges and parsley sprigs. Serves 4.
Combine all ingredients except meat. Mix well and pour over the meat. Marinate in the refrigerator for 24 hours. Place meat cubes on skewers, ...
TO MAKE MARINADE: ... aside. TO MAKE KABOBS: Place beef in freezer until ... Baste with marinade while grilling. Serve over hot rice. Serves 8. 317 calories.
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