|Beef: Chinese Style|
|by Wei-Chuan Publishing|
Here are six economical, easy-to-follow compact cookbooks offering delectable, favorite Chinese recipes that will delight the beginner as well as ...
Results 1 - 10 of 1,000 for how to season beef
Using a sharp ... strips, cutting across to make thin strips ... simmer the sliced beef a bit longer ... raab is tender but still a bright green color.
Wash brisket. Make ... sliced celery. Bring to a boil, skim ... remaining vegetables and cook until tender. Drain and serve with yellow mustard. See also and
Saute beef in the ghee ... brown stock. Bring to a boil. Simmer ... paste may be substituted for the hot, depending upon what level of heat is preferred.
Cook eggplant in ... saucepan, brown ground beef, onion, and ... do not allow to brown (remove to ... center. Bake at 350°F for 30 minutes. 4-6 servings.
Heat grill (about ... tomatoes) and allow to stand at room ... last. Grill until beef is tender and ... with a spoon of the sauce, if desired. 4 Servings.
Coarsely grind or chop the beef or ask your butcher to coarsely grind a ... preheated oven for 12-15 minutes or until edges are lightly browned. Serve hot.
Take a sirloin ... Seasonings are also good to rub steaks with before grilling. Sprinkle on Worcestershire sauce over steaks and marinate a little while.
For EACH pound of roast beef mix together ingredients above. Rub this mixture over entire roast. Roast on rack in open roaster desired length of time.
Mix all ingredients well and store in a jar. Label. Shake before using. Makes about 2 cups seasoning. When using as a seasoning, use 1 tablespoon for ...
Mix all together well. Store in tightly covered glass for use as needed. Don't add extra salt. About 4 calories per teaspoon.
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