|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 152 for teriyaki beef
Combine teriyaki sauce, 2 teaspoons ... bowl. Add the beef strips and marinate ... pan and cook until hot. Serve with rice and steamed broccoli. Serves 4.
Slice steaks diagonally across the grain into 1/2x1-inch strips and place in a shallow pan or large bowl. Mix remaining ingredients and pour over ...
Place beef in plastic bag. ... about 5 minutes on both sides, basting often. This needs no specific amount of ingredients but comes out the same every time.
Simply mix in plastic bag and add meat! Cut steak into small bite-sized pieces and put in plastic bag to marinate for at least 1 hour (preferably ...
1. In 10 ... scallions, orange juice, teriyaki sauce, garlic and sesame oil. Add beef strips; toss to ... 1 1/2 minutes, or until meat is done to taste.
Skim off and ... Add Bunker Hill beef and beef stock ... For Chicken and Rice Teriyaki: Substitute baked or stewed chicken and broth for the can of beef.
Cut beef across the grain ... slanting slices. Prepare teriyaki marinade. Then add ... each sugar and dry sherry, and 1/2 teaspoon minced fresh ginger root.
Combine and mix well. Cut 2 to 2 1/2 pound top round into 1 inch cubes. Marinate, covered in refrigerator, at least 3 hours. Stir every hour. ...
Heat oil in pan and brown beef with onion and ... remaining ingredients; cover and remove from heat. Let stand 5 minutes. Stir and serve. Makes 4 servings.
Brown beef, onion and garlic in saucepan and oil. Add ginger, pepper strips, bouillon, and soy sauce. Bring to boil. Add rice. Serves 4 people.
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