|by Eve Adamson|
Over the last few decades, nutritional authorities have transformed the way we experience the family meal.
1 - 10 of 12 for yaki beef
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1. Melt butter ... Add 1/4 of beef and stir-fry for ... in small bowl. 2. Divide evenly into 6 portions in individual bowls. Serve Bata Yaki over sauce.
Cut meat into small chunks and cook in oil; stir fry. Remove meat and set aside. Make sure enough oil is left to stir fry cabbage, pepper and onions. ...
In a medium bowl marinate meat or fish with soy sauce, sake (or sherry), and black pepper for 10 minutes. In wok or large skillet heat oil over ...
Fry beef and vegetables in butter. Dip in sauce and eat while hot. Serve individual sauce bowls.
Brown ground beef and set aside. ... egg yolk. Fry in 32 ounces corn oil until golden brown. Or, freeze and fry later. Best when eaten hot. Makes about 50.
Fry meat with onion. Add carrots, cabbage, celery, and green pepper. Mix together water and soy sauce; add with seasoning packets from noodles. Cover ...
Brown ground beef. Do not ... wrapper by brushing water on sides of wrapper and then press together. Press down the whole wrapper. Deep fry until it floats.
Brown hamburger and onion. Then add water, soy sauce, rest of vegetables, and noodles. Cook until vegetables are done.
Cook noodles until ... freeze leftovers, fry only until lightly browned and let cool before storing in freezer. This makes approximately 100 yaki-mandu.
Brown meat in salad oil. Add vegetables, beef broth, and soy ... Combine water and cornstarch; add to meat mixture; stir until thickened. Serve over hot rice.
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