Basturmarussianmarinatedskeweredbeef Recipes

Steps:

• Heat the oil in a large wok or skillet over medium-high heat. Add the steak, season with salt and pepper, and stir-fry until the meat is browned on all sides, about 8 to 10 minutes.
• Using tongs, transfer the steak to a plate and set aside. To the drippings in the pan, add the onion, tomato, and garlic; season with salt, and pepper. Cook and stir it until the onions are soft and the tomatoes start to break down, about 2 to 4 minutes. Return the beef to the pan, add the soy sauce and red wine vinegar. Cook for 1 minute, season with salt and pepper, to taste, and serve.

Steps:

• Heat 2 tablespoons oil in large pot over medium-high heat. Sprinkle meat with salt and pepper. Add meat to pot; sauté until no longer pink, about 5 minutes. Transfer meat to bowl. Heat 1 tablespoon oil in same pot. Add onions; sauté until brown, about 8 minutes. Add garlic and next 5 ingredients; stir 1 minute. Add wine and Sherry; boil until reduced to glaze, stirring occasionally, about 8 minutes. Add broth, tomatoes with juice, and raisins; stir to blend. Add beef and accumulated juices; bring to simmer. Reduce heat to medium-low. Simmer uncovered until sauce is thick and beef is tender, stirring occasionally, about 1 hour 15 minutes. Season stew with salt and pepper. (Can be made 2 days ahead. Cool slightly, chill until cold, then cover and keep chilled. Rewarm before serving.)
• *An Indian spice mixture available in the spice section of many supermarkets.

Steps:

• Place ginger, garlic, onion, brown sugar, fish sauce, vegetable oil, soy sauce, coriander, cumin, turmeric, and cayenne pepper into a mixing bowl; whisk into a smooth marinade.
• Bruise lemon grass by hitting it lightly several times with the back of a large chef's knife; mince the lemon grass and add to the marinade.
• Cut beef sirloin into strips about 2 1/2 inches long and 1/8 inch thick. Thoroughly mix the beef into marinade until all beef strips are completely coated, about 1 minute. Cover bowl with plastic wrap and marinate in refrigerator for 2 to 4 hours.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Remove beef from marinade and shake off excess marinade. Thread 1/4 the meat onto each metal skewer.
• Arrange skewers on the preheated grill and cook until the meat stops sticking to the grill, about 1 to 2 minutes. Flip skewers over onto other side and cook until meat is well browned and shows grill marks, 2 to 2 1/2 minutes. Turn onto first side again and cook until meat is still slightly pink, 2 more minutes. Transfer to a platter and let skewers rest about 2 more minutes before serving.

Steps:

• In a small bowl, mix together hoisin sauce, sherry, soy sauce, barbeque sauce, green onions, garlic, and ginger.
• Cut flank steak across grain on a diagonal into 1/4 inch slices. Place slices in a 1 gallon resealable plastic bag. Pour hoisin sauce mixture over slices, and mix well. Refrigerate 2 hours, or overnight.
• Preheat an outdoor grill for high heat. Discard marinade, and thread steak on skewers.
• Oil the grill grate. Grill skewers 3 minutes per side, or to desired doneness.

Steps:

• Slice meat across the grain into strips and place in a glass dish.
• Mix together the soy sauce, lemon juice and garlic and pour over the meat mixing well.
• Leave to marinate for approx 2hours to get the best flavour or longer if you wish.
• Meanwhile steam the brocolli, cauliflower & carrots or cook til just crisp tender in a microwave.
• When ready to cook, drain meat reserving the marinade.
• Heat oil in a large pan or wok until very hot.
• Add beef strips and cook quickly to seal. You may need to do this in 2 batches.
• Add the onion & cook, stirring til lightly browned.
• Add in the drained vegetables and toss to mix.
• Mix the cornflour with a little cold water and then add in the reserved marinade and more water to make 1 cup liquid.
• Add the liquid to the pan and stir til thickened and heated through.
• Serve over steamed rice and top with sliced spring onions.

Steps:

• Trim the roast of any excess fat, and cut into four pieces. Rub with black pepper, and place into a slow cooker. Add the onions, green chiles, chili powder, cayenne pepper, garlic powder, cumin, chipotle peppers, and beef bouillon. Pour in enough water to cover 1/3 of the roast.
• Cover, and cook on High until the meat begins to fall apart, about 8 hours. Add water if needed to keep the roast from drying out.
• Turn the slow cooker to Low, and remove meat to a large bowl with a slotted spoon. Shred the meat into bite-sized pieces using two forks. Return the meat to the slow cooker; cook about 20 minutes to reheat before serving.

Steps:

• For the tenderloin skewers: Cube the meat into 2-inch pieces and skewer with rosemary sprigs. Place in a shallow dish and set aside.
• In a small bowl, whisk to combine the olive oil, light brown sugar, Worcestershire sauce, mustard powder, cumin, salt, pepper, garlic and lime juice. Pour the marinade over the meat, making sure to coat all the pieces. Cover and let marinate for 30 minutes.
• For the mustard horseradish cream: Meanwhile, in a small bowl, stir to combine the sour cream, horseradish, mustard, salt and pepper.
• Heat a grill for cooking over medium-high heat. Grill the skewers until cooked through, about 1 to 2 minutes per side. Serve with the mustard horseradish cream.

Steps:

• In a large mixing bowl, combine the onion, basil, salt, pepper and vinegar.
• Add the meat and toss it in the marinade to coat it thoroughly, then marinate at room temperature for 5-6 hours, tossing again every hour or so to keep the cubes moist.
• Light a layer of coals in a charcoal broiler and burn until a white ash appears on the surface, or preheat your kitchen broiler to its highest point.
• Remove the meat from the marinade and string them on 4 long skewers, pressing them firmly together.
• Broil 4" from the source of the heat, turning the skewers occasionally, until the meat is done to your taste (For rare allow about 10 minutes. Well done will take about 15).
• Slide the meat off onto individual plates and garnish with scallions, lemon, and coriander or parsley.

Steps:

• Combine sugar, 1 teaspoon of the black pepper, soy suace and garlic. Stir well and add the beef. Stir well to coat beef and marinade for 20 minutes or longer.
• Combine remaining pepper with lime juice and water. Place in a small serving bowl.
• Saute beef in hoit oil, three to four minutes until medium rare. Arrange on platter lined with lettuce and serve with lime sauce and toothpicks, or serve as a main dish over jasmine rice.

Steps:

• Whisk first 8 ingredients in small bowl. Place steak in baking dish. Pour marinade over. Cover and marinate 2 hours or overnight, stirring occasionally.
• Preheat broiler. Thread steak strips on skewers; discard remaining marinade. Place skewers on broiler pan and cook to desired doneness, about 3 minutes per side for medium-rare.

Steps:

• In a large glass bowl, combine the wine, garlic, grated onion, peppercorns, ans salt, then add the meat and toss to coat well. Refrigerate, covered, for 6 to 8 hours, turning the meat occasionally. Bring to room temperature before grilling.
• Prepare a charcoal grill for grilling. Coals must be coated with white ash before starting the grilling of the meat. Or preheat the broiler.
• Toss the onion and pepper wedges in a bowl with the oil.
• Remove the meat from the marinade and string it on long metal skewers, alternating meat cubes with onion and pepper wedges and pushing everything closely together.
• Grill (or broil) the skewers 4 inches above the coals, turning frequently and sprinkling with the marinade every 3 minutes. Cook 9 to 10 minutes for medium rare, 12 to 13 minutes for medium.
• To Serve:.
• Line two serving platters with the radicchio leaves or the red kale. Cut into the tomatoes as though you were going to cut them into quarters, but leave them intact at the stems. Place one tomato in the middle of each platter. Scatter lemon wedges and scallions on the platters. Stick the sharp end of each skewer into a zucchini slice. Place three skewers on each platter and bring the open ends together to form a tripod. Wrap the ends with a napkin to hold them together. Serve at once.

Steps:

• In a shallow dish, combine the first 9 ingredients; add beef and turn to coat. Cover and refrigerate for at least 2 hours or overnight, turning occasionally. , Drain and discard marinade. Thread beef onto six metal or soaked wooden skewers. Lightly oil the grill rack., Grill steak, covered, over medium-hot heat or broil 4 in. from the heat for 8-10 minutes or until beef reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), turning occasionally.