Sentences with phrase «slice the beef into»

Trim and slice the beef into 1 - in.

Either slice the beef into thin strips or leave whole.

Not exact matches

soup base: 2 lbs honeycomb tripe, sliced into 1 ″ pieces 2 pig's feet, cow hooves, or beef knuckles 12 cups water 2 bay leaves

While the rice cooks: slice the beef thinly into strips, across the grain.

Burgers -1 pound of ground beef (I bought 83 % lean, 17 % fat)-1 large chipotle pepper, finely chopped, about a tablespoon of reserved adobo sauce -1 / 2 tsp cumin -1 / 2 tsp garlic powder -1 / 2 tsp each salt & pepper - Pepper jack cheese - Red onion, thinly sliced into rings -3 jalapeños, sliced - honey - Slider buns

Remove the foil from the beef roast and slice the roast into 12 - 16 ounce portions.

3 tablespoons vegetable oil, divided 2 large shallots, thinly sliced (1 cup) 1 tablespoon finely chopped peeled ginger 1 large garlic clove, minced 1 1/2 teaspoons Thai green - curry paste (or more if you want to kick it up a little) 2 cups reduced - sodium beef broth 1 tablespoon fresh lime juice, plus extra slices for serving 1 red bell pepper, cut into 1 / 4 - inch strips 1 bunch scallions, trimmed and cut into 3 - inch pieces 3/4 pound dried Asian egg noodles

Slice the corned beef and cabbage into thin slices, place them on a cutting board and serve with a selection of mustards for variety.

Ingredients Lemon garlic aioli -1 / 2 cup of mayo - Juice of 1/2 lemon -2 garlic cloves - pinch of salt Burgers - 1 pound of ground beef (I used 83 % lean 17 % fat)- thick, center cut bacon - brown sugar - Roma Tomatoes, sliced - Red onion, thinly sliced into rings - cheddar cheese - Slider buns What to do - to candy the bacon, toss bacon with 1/3 cup of brown sugar in the large bowl.

Before bed, make up the marinade for your bulgogi beef, slice the frozen beef and put it into the marinade to tenderise and flavourise overnight in the refrigerator.

4 lbs beef short - ribs, cut into individual ribs salt and freshly ground black pepper 1 cup bleached all - purpose flour 1/2 cup olive oil 1/2 cub bourbon 3 tbsp chopped garlic 3 bay leaves 2 tbsp chopped fresh thyme leaves 4 cups beef stock 1 pint pearl onions 1 cup baby carrots or 1 cup sliced carrots 1 cup baby turnips or 1 cup sliced turnips 1 1/2 lbs new or small red potatoes 1/4 cup finely chopped parsley 2 tbsp chopped horse - radish

:) Leek meatballs slightly adapted from the über beautiful Jerusalem: A Cookbook 450g leeks, trimmed 300g beef mince 1 fat garlic clove, minced 1 egg 90g breadcrumbs salt and freshly ground black pepper handful of parsley leaves, chopped Cut the leeks into slices, rinse well, and steam them for about 20 minutes until completely soft.

5 scallions, finely chopped 5 cloves garlic, minced 2 tsp sesame seeds, toasted 3 Tbsp reduced sodium soy sauce 2 Tbsp sugar 1 Tbsp water 2 tsp toasted sesame oil 1 tsp rice wine vinegar 1 lb beef tenderloin, trimmed and sliced into 1/4» thick medallions

Probably one of the most widely known uses for Chicago - Style Hot Giardiniera is on an Italian Beef Sandwich — a hoagie roll piled high with thin slices of roast beef that have been simmering in its own cooking juices, topped with Hot Giardiniera, then dunked into said juices before being serBeef Sandwich — a hoagie roll piled high with thin slices of roast beef that have been simmering in its own cooking juices, topped with Hot Giardiniera, then dunked into said juices before being serbeef that have been simmering in its own cooking juices, topped with Hot Giardiniera, then dunked into said juices before being served.

Take beef out from freezer, remove from packaging then with a sharp knife and steady hand cut into thin slice (as thin as you can, we did about 3 mm).

Ingredients 1 pound flank steak, sliced into 1/4 inch thick strips 3 cups small broccoli florets 1/2 cup beef stock 5 cloves...

Let beef rest for 3 minutes before slicing into thin strips.

1 head Lettuce, torn into bite sized pieces1 Large tomato, diced1 (3 1/2 oz) can Sliced olives, drained1 / 2 bunch Green onions, chopped1 / 2 cup Pinto beans from can, rinsed and drained1 / 2 pound Shredded beef, chicken or turkey

2 tablespoons coconut oil 1 brown onion, sliced 2 garlic cloves, peeled and minced 1/2 red capsicum (pepper), seeds and membrane removed, sliced 500 g (1 lb 2 oz) beef, cut into very thin strips 1 teaspoon turmeric 2 tablespoons freshly - squeezed lemon juice 2 teaspoons freshly grated ginger 2 tablespoons wheat - free tamari 2 tablespoons tahini 1 tablespoon apple cider vinegar 120 g (41/4 oz / 2 cups) broccoli, cut into florets 125 g (41/2 oz / 1 cup) green beans, roughly chopped 100 g (31/2 oz / 1 cup) snow peas (mangetout), sliced on the diagonal Celtic sea salt and freshly ground black pepper, to taste brown rice, to serve

Red Curry Beef and Mushrooms 1 tbsp peanut oil 1 lb top round 1 red bell pepper, seeded and cut into slivers 8 oz cremini mushrooms, sliced 2 tsp minced ginger root 3 cloves garlic, minced 3 tsp red curry paste 1 cup low - fat coconut milk 1 cup chicken broth 1/2 lb.

1.5 pounds lamb stew meat, cut into 2 - inch chunks 3 cloves garlic, peeled and mashed 1/4 cup extra virgin olive oil 2 teaspoons ground cumin 1 1/2 teaspoons freshly grated ginger 1/2 teaspoon sea salt 1/2 teaspoon turmeric 1/2 teaspoon paprika 1/2 teaspoon cinnamon 1/8 teaspoon black pepper 2 teaspoons lemon juice 1 cup stock (beef or lamb) 2 small / medium potatoes, cut into bite - size pieces (substitute with carrots for GAPS) Grated rind of 1 lemon 8 - 10 black or kalmata olives, pitted and sliced 1/2 cup pitted prunes or dried apricots, chopped Chopped cilantro for garnish (optional)

Also note here that I never use ground beef for chili — I always, always by full cuts and slice into 1/4 ″ cubes (kitchen shears make quick work of it).

Ingredients 2 cloves garlic, minced or pressed 1 Tbsp fresh ginger, minced 1/2 cup low sodium soy sauce 1 Tbsp plus 1 tsp rice vinegar 1 tsp sesame oil 1 tsp red chile sauce (such as Sriracha) 2 tbsp brown sugar 1/2 tsp cornstarch 1 pound flank steak (or other beef steak), very thinly sliced 1 medium Chinese eggplant *, cut into 1 inch cubes 1 red bell pepper, diced 2 Tbsp vegetable oil Salt and pepper to season beef Green onions, sliced diagonally for garnish

3 pounds beef shank and / or chuck roast (I used 1 1/2 pounds each) 2 tablespoons canola oil 2 medium onions, chopped 10 cloves garlic, peeled and smashed 2 - inch piece ginger, thinly sliced 2 tablespoons fermented black beans 2 teaspoons five spice powder 2 tablespoons Sichuan bean sauce 1 tablespoon hot chili sauce 1/2 cup Shaoxing wine (vodka, vermouth, or sherry will also work) 1/3 cup low - sodium soy sauce 1/3 cup dark soy sauce 1 tablespoon rock sugar 2 cups beef broth 2 tomatoes, quartered 5 green onions, cut into thirds 3 dried chili peppers, optional 8 hard boiled eggs, peeled 1 tablespoon Sichuan peppercorns 5 star anise 2 cinnamon sticks 2 bay leaves 5 large carrots, sliced

Pepper - Beef Stir - Fry -------------- 1 (5 oz) package Japanese curly noodles (chucka soba), uncooked 1/3 cup low - sodium soy sauce 1/4 cup low - salt beef broth 3 tbsp dark brown sugar 2 tsp cornstarch cooking spray 3/4 pound top round steak, thinly sliced 1 tsp light sesame oil 2 garlic cloves, minced 1 red bell pepper, seeded and cut into thin strips 8 ounce can sliced water chestnuts, drained 3 ounces snow peas, triBeef Stir - Fry -------------- 1 (5 oz) package Japanese curly noodles (chucka soba), uncooked 1/3 cup low - sodium soy sauce 1/4 cup low - salt beef broth 3 tbsp dark brown sugar 2 tsp cornstarch cooking spray 3/4 pound top round steak, thinly sliced 1 tsp light sesame oil 2 garlic cloves, minced 1 red bell pepper, seeded and cut into thin strips 8 ounce can sliced water chestnuts, drained 3 ounces snow peas, tribeef broth 3 tbsp dark brown sugar 2 tsp cornstarch cooking spray 3/4 pound top round steak, thinly sliced 1 tsp light sesame oil 2 garlic cloves, minced 1 red bell pepper, seeded and cut into thin strips 8 ounce can sliced water chestnuts, drained 3 ounces snow peas, trimmed

2 tbsp of olive oil or oil of preference 5 boneless chicken thighs cut into strips (or 3 chicken breasts) 1 medium onion sliced 1/2 medium red bell pepper sliced 1/2 medium green bell pepper sliced 2 tsp of garlic powder 1 tsp of cumin 1/2 tsp of coriander 1 tsp of cayenne pepper (optional) 2 Roma tomatoes cut in 4 2 oz of water or broth (chicken, vegetable, beef or bone) Salt and pepper to taste

Mexican Meatball Soup 1 tbsp canola oil 1 small red onion, chopped 2 jalapenos, seeded and chopped 1 zucchini, cut into 1 / 2 - inch slices and quartered 2 tbsp fresh oregano 1/2 tsp ground cumin 4 cups chicken stock 2 cups water 1 15 - oz can diced fire - roasted tomatoes, drained 1 3/4 tsp salt 3/4 tsp pepper 1/2 lb ground beef 2 cloves garlic, minced 2 1/2 tbsp breadcrumbs 1 egg, beaten 1 cup frozen corn kernels 1 tbsp lime juice

boneless beef chuck, cut into 1 ″ pieces 1/4 cup flour 1 teaspoon salt 1 teaspoon pepper 1 large or 2 medium onions, roughly sliced 1 - 2 baking potatoes or 5 - 6 red potatoes, roughly chopped 3 large carrots, coarsely chopped 3 - 4 cloves of garlic, minced 1 16 - ounce Guinness 1 tablespoon Worcestershire 1 1/2 teaspoons dried thyme 1 bay leaf 1 15.5 - ounce can low - sodium beef broth or stock 3 tablespoons tomato paste Salt and pepper to taste

When brine time is up, cook that beef low and slow in an aromatic - infused broth until it's nice and tender, but not falling apart — you should carve the brisket into proper slices like the beautiful hunk of meat it is.

To assemble: Very finely slice beef fillet into 20 pieces.

2 tbl of olive oil 5 carrots, finely cubed or run through your food processor grater attachment 1 medium yellow onion, finely diced or run through the food processor as well 3 celery stalks, finely chopped (or use the food processor) 3 lb beef chuck roast, fat trimmed and then cubed into bite - sized pieces 1 28 oz can of crushed tomatoes 1 c of beef broth 5 garlic cloves, sliced 1/2 tsp red pepper flakes Salt & Pepper to taste 1 bag of whole wheat egg noodles

Slice cold beef into thin slices; the seared edges will hold the pieces together.

With a very sharp knife, cut beef across the grain into 1 / 8 - inch - thick slices.

From The Author: «Hummus, provolone, and banana peppers rolled into a lean slice of roast beef to create the perfect low - carb snack or lunch recipe.

Serves 4 Prep Time 15 to 20 minutes, plus marinating time Cooking Time 30 minutes 1 kilo beef tenderloin (center cut), fat and silver skin trimmed, cut into 1 - inch cubes2 tablespoons Worcestershire sauce1 tablespoon soy sauce2 teaspoons freshly ground black pepper4 tablespoons olive oil, divided1 1/4 cups cherry tomatoes, halved2 tablespoons mayonnaise4 small baguettes, sliced in half and toasted6 to 8 lettuce leavessalt and pepper, to taste 1 Combine beef, Worcestershire sauce, soy sauce, pepper, and 2 tablespoons olive oil in a large zip - top bag; marinate in the refrigerator for 30 minutes or up to 6 hours.

Some of our beef producers suggest leftover steak can be sliced into a salad you make the next day.

Once cold, slice and then dice the beef into 1/4 - inch pieces.

Beef rolls & stuffing: Extra-virgin olive oil 1/2 cup finely diced pancetta 1 large onion, finely diced Kosher salt Pinch crushed red pepper flakes 1 cup Italian - style bread crumbs 1/2 cup milk 2 cloves garlic, smashed and finely chopped 4 ounces button or cremini mushrooms, chopped 1/2 cup grated provolone 1/2 cup grated Parmigiano - Reggiano 1 1/2 pounds top round, cut into 1 / 2 - inch thick slices (about 12)

1 tablespoon vegetable oil (coconut oil) 1/2 onion, thinly sliced (1 cup) 1 red jalapeno chili, thinly sliced 1/2 green bell pepper, thinly sliced 1/4 lb green beans, cut into 3/4 inch lengths 3/4 lb ground beef (grass fed, if you can get it) 1 1/2 tsp.

1 - 2 tablespoons oil (butter / lard / ghee) 1/2 pound liver (beef or lamb), cut into thin strips 1/2 pound steak (grass fed), cut into thin strips 1 medium onion, sliced 6 - 8 button mushrooms, sliced 3/4 cup sour cream 1 tablespoon lemon juice Sea salt Pepper Chopped parsley as garnish (optional)

Hummus, provolone, and banana peppers rolled into a lean slice of roast beef to create the perfect low - carb snack or lunch recipe.

ingredients KIELBASA WITH BEER AND ONIONS 3 tablespoons olive oil (divided) 1 pound smoked beef Kielbasa (cut into 4 equal portions) 1 large onion (peeled, thinly sliced) 2 Granny Smith apples (cored, sliced into 1 / 8 - inch thick slices, divided) 1 teaspoon ground coriander (divided) 1 bottle IPA - style beer 2 tablespoons whole grain mustard (plus more to garnish) Kosher salt and freshly ground black pepper (to taste)

ingredients ROAST BEEF, CHEDDAR, AND CHUTNEY CROSTINI 1 baguette (cut into 1 / 2 - inch slices) 1/4 cup olive oil 1/2 pound roast beef (thinly sliced) 1/4 cup store - bought mango chutney 1/2 (3.5 - ounce) block cheddar cheese (thinly sliced) red pepper flakes (optional) flaky sea salt (to taBEEF, CHEDDAR, AND CHUTNEY CROSTINI 1 baguette (cut into 1 / 2 - inch slices) 1/4 cup olive oil 1/2 pound roast beef (thinly sliced) 1/4 cup store - bought mango chutney 1/2 (3.5 - ounce) block cheddar cheese (thinly sliced) red pepper flakes (optional) flaky sea salt (to tabeef (thinly sliced) 1/4 cup store - bought mango chutney 1/2 (3.5 - ounce) block cheddar cheese (thinly sliced) red pepper flakes (optional) flaky sea salt (to taste)

You can serve the beef rolls whole or slice them, as I did, into 1 ″ thick spirals (adding them back to the sauce).

1/2 pounds potatoes, cut french fry style 2 tablespoons vegetable oil 2 cloves garlic, mashed 1/2 teaspoon ground cumin 1 pound beef tenderloin, cut in thin strips 2 red onions, thinly sliced 1 tablespoon of ají amarillo paste 3 tablespoons soy sauce 2 tablespoons vinegar 2 red peppers, sliced into thin strips 2 plum tomatoes, sliced into thin strips Salt and pepper to taste Parsley leaves to garnish

1/2 ounce dried porcini mushrooms 1 tablespoon vegetable oil or lard 2 pounds beef or pork (or a mix of beef and pork), sliced into 3/4» cubes 2 large onions, diced 1 large red bell pepper, diced 1 hot chili pepper (I used one hot Hungarian wax) 1/2 tablespoon smoked paprika 1 tablespoon sweet Hungarian paprika 1/2 tablespoon hot Hungarian paprika 1 tablespoon flour 1/4 cup red wine 1 1/2 teaspoons caraway seeds (optional: toasted and crushed) 1 (15 oz) can tomatoes, diced or crushed 1 cup beef stock 1/2 cup sour cream 9 ounce box of spaetzle, cooked to package directions (or make homemade: Smitten's recipe is easy) salt, to taste

INGREDIENTS 4 large russet potatoes 1 stick softened butter 1 cup warmed milk 2 lbs ground beef 1 cup sliced mushrooms 1 turnip, cut into cubes 1 cup frozen peas 1 cup frozen corn 1 cup baby carrots, cut in half 1 onion 7 cloves of garlic 1 tablespoon Worchestershire sauce 2 tablespoons all - purpose flour 2 tablespoons tomato paste 2 tablespoons red wine 1/2 cup beef broth

2 tbsp olive oil 1 lg onion, peeled and sliced thinly into half rings 3 cloves garlic, minced 2 heaping tbsp tomato paste 2 lbs ground beef salt and pepper, to taste small head of cabbage, shredded 1 15oz.

beef chuck, cut into 1 ″ cubes 3 cloves garlic, finely chopped 2 large yellow onions, sliced 2 ribs celery, thickly sliced 2 small carrots, thickly sliced 2 tbsp.

The 20 best French recipes: part 1 Daniel Boulud's coq au vin Makes 8 servingschicken legs 8onion 1 medium, slicedcarrot 1 medium, slicedcelery stalks 2, slicedgarlic 2 heads, sliced in halfsachet 8 sprigs thyme, 1 fresh bay leaf, 2 tsp coriander seed, 1 tsp cracked white pepper tied up in a piece of cheesecloth with butcher's twinebacon 450g slab, cut into 2/3 cm slicespearl onions 1kgsmall button mushrooms 1 kg, cleaned and trimmeddry red wine 750mlruby port wine 375mlsalt and freshly ground pepperolive oil 60mlplain flour 30gchicken stock 475mlveal or beef stock 475 ml You will need extra cheesecloth and butcher's twine.