|by Eleanor Clark|
Beef Wellington, New York Strip Steak with Three-Peppercorn Sauce, Tenderloin Strips with Roasted Garlic and Sun-Dried Tomato Sauce.
1 - 10 of 47 for tenderizing beef marinades
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Combine all ingredients; ... in refrigerator. For tenderizing and more flavor, refrigerate in marinade 2 or 3 days. Grill for 15 to 20 minutes on each side.
1/2 lb. broccoli ... tsp. pepper Slice beef across grain at ... ingredients. Stir-fry until sauce thickens slightly. Add cooked beef and mix well. Serve over rice.
1. Cut beef across the grain ... tablespoons oil and season with salt and 1/2 cup soup. After 2 minutes remove and drain dry, lay in platter around the beef.
1/2 tbsp. cornstarch ... Chinese broccoli Cut beef against the grain ... cup soup. After 2 minutes, remove and drain dry, lay in platter around the beef.
You will also ... 2-inch squares. Thread beef cubes on skewers, ... about 3 inches above very hot coals. Grill 30 minutes, turning several times. Serves 6.
Cut beef in thin strips. ... broth and pepper. Stir-fry until sauce thickens slightly. Add cooked beef and mix well. Remove from wok and serve. Serves 6.
Place beef between pieces of ... vegetables; stir well. Add broth, soy sauce and sugar; cover. Simmer 5-10 minutes or until vegetables are crisp. 6 servings.
Shred beef about 1 inch ... fry ginger and green onion, then add shredded green pepper, salt, sugar and stir well. Add beef, blend thoroughly and serve.
Marinate meat for 24 hours. Barbecue about 5 minutes on each side.
Place all marinade ingredients in blender. Blend until smooth. Marinate meat overnight. To cook, preheat oven to 350 degrees. Place meat on rack of ...
Result Page: 1
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