|James McNair's Beef Cookbook|
|by James McNair|
James McNair presents tried and true methods for choosing, preparing and cooking all cuts of beef, including the new leaner beef.
11 - 20 of 44 for teriyaki beef marinade
In a small ... ingredients to create marinade sauce. In a ... doneness. Baste occasionally during cooking with marinade. Let stand 10 minutes before serving.
Heat all marinade ingredients. Pour over ... meat if desired. Slice meat diagonally across grain in 1/4 inch slices. Serve alone or over rice with marinade.
Cut 3-inches off ... adding some of marinade to keep from ... tray with asparagus tips next. Place meat and vegetables in center. Garnish with red pepper.
Combine all ingredients in a bowl for marinade. Set aside ... Place marinade over beef. Marinate beef ... consistency. use sauce as a gravy when serving beef.
MARINADE: Blend all ... mushrooms into large chunks. Blend the rest of ingredients in blender. Pour over mushrooms and avocados. Chill. Serve with steak.
Mix all ingredients into large bowl. Add steak. Stir, mixing very well. Put in refrigerator and let it stay 2 to 3 days. Take it out about twice a ...
Cut steak into ... blender combine the marinade ingredients and blend for one minute. Pour over beef strips. Marinate 6 ... desired doneness or broil in oven.
Combine marinade ingredients. Place marinade and beef into a glass ... minutes, turning once and basting with the marinade as needed. 4 to 6 servings.
Heat 2 tablespoons ... Add mushrooms and marinade. Mix 2 ... meat mixture quickly to a boil and stir in cornstarch. Serve with rice, noodles or potatoes.
Mix together and use for chicken or meats.
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