|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 49 for korean beef
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Combine all ingredients. ... 2 pounds of beef. Slice beef ... Cook directly over white hot coals, about 5 minutes, or until desired degree of doneness.
Tip: For easier slicing, place beef in freezer for ... (optional). Preparation: 15 minutes. Broiling: 2 minutes. Marinating: 1-4 hours. Preheated broiler or grill.
1 lb. (450 grams) thinly sliced, tender beef Mix the marinating ... tender. For a real treat, marinate steak in the sauce before barbecuing over charcoal.
(Partially frozen meat is easier to cut.) Marinate for at least 1 hour. Fold and put on skewers. Baste with marinade while cooking on grill. This is ...
Combine all the above. Cut beef steaks into thin strips. Marinate 6 hours or overnight. Broil.
Combine all ingredients and marinate beef for at least 1 hour. Broil or grill.
Have the steak partially frozen for easier handling. Slice it in thirds, lengthwise. Then slice each third across the grain into 1/4 inch slices. ...
Put the meat ... main dish with Korean foods. This hearty ... and sesame oil can be purchased at the local Korean grocers or the Fiesta might have them.
Put thin slices of meat in bowl with marinade. Do not use metal bowl. Mix with your hands until well blended. Cover and chill in refrigerator for at ...
Lightly score both sides of flank steak in both directions diagonally. Combine green onions, onion, garlic, soy sauce, pepper, sugar, sesame seeds ...
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