Beef in Corn & Cream of Mushroom - PinoyCookingRecipes

Beef in Corn & Cream of Mushroom - PinoyCookingRecipes

INGREDIENTS:

• 1 lb beef loin, thinly sliced & cut into serving size
• 1 cup whole corn kernel 
• 1 can (10.5 oz) cream of mushroom
• 4 cloves garlic, minced
• 1 medium onion, chopped
• 1 cup water
• 1 tbsp fish sauce
• cooking oil 

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HOW TO COOK BEEF IN CORN & CREAM OF MUSHROOM:

• Heat cooking oil in a pan or wok. Saute garlic & onion. 
• Add the beef. Cook for 20 minutes or until the meat becomes tender.
• Add the fish sauce then add the water and simmer for 5-10 minutes.
• Add the corn and cream of mushroom. Cook for 5-10 minutes. 
• Remove from heat and transfer to a serving bowl. Enjoy!

Kansi Recipe by PinoyRecipe.Net

Kansi Recipe by PinoyRecipe.Net

Preparation Time: 15 minutes
Cooking Time: 2-3 hours
Servings: 3

Kansi Ingredients

• 1 kilo Beef Shank
• Lemon grass (2 stalk)
• 2 medium onions
• Fresh ginger (1/2 cup, sliced)
• 2 long hot pepper
• Atchuete powder(1 Tablespoon)
• 5 pcs. batwan fruit (a souring agent for soup that’s locally famous and widely used in Visayas) or Sinigang mix (1 pack or to taste)
• 1/4 kilo green unripe Jackfruit ( sliced )
• salt & pepper (to taste)

Kansi Cooking Instructions:

• 1. Saute garlic and onions
• 2. Add beef and ginger into the pot and pour just enough water to cover most of the meat
• 3. Leave it to boil for about an hour to two hours until the meat is soft.
• 4. Lower heat to simmer, add more water into the pot until meat is completely submerged
• 5. Mix in batwan fruit or sinigang mix, salt, and pepper (we used about half of the pack of sinigang mix, if you want it more sour use the whole pack)
• 6. Mix in pepper (add more if you want it to be spicier)
• 7. Put in sliced green jackfruit
• 8. Leave to simmer until jackfruit is cooked and beef is very soft
• 9. When it’s almost done, put in lemongrass (tie it into a knot) and atchuete for color
• 10. Simmer for about 10 minutes and serve with hot rice.

 

In My Kitchen: Beef Caldereta

In My Kitchen: Beef Caldereta

Ingredients:

1 kilo beef, cut into chunks
1 big can (350g) liver spread or ground liver
5 onions, minced
5 cloves garlic, minced
1 cup tomato sauce
3 green peppers, diced
3 red peppers, diced
4 pieces hot chili peppers, minced
3/4 cup grated cheese
2 cups beef stock or water
1/4 cup cooking or olive oil

Cooking Instructions:

In a casserole, sauté: garlic and onions in oil. Then add tomatoes, red & green pepper and chil peppers.

Add in the beef, tomato sauce, liver spread and water or stock. Salt to taste and let simmer for at least 1 hour or until the beef is tender.

Add cheese and olives (optional) and continue to simmer until the sauce thickens.

Serve with plain rice.

Carne Asada Tacos Recipe : Aaron Sanchez : Food Network

Carne Asada Tacos Recipe : Aaron Sanchez : Food Network

Ingredients

• 1 12-ounce jar sliced pickled jalapenos, drained
• 1 1 3/4-pound flank steak,trimmed
• Kosher salt and freshly ground pepper
• 1/2 cup chopped white onion
• 1/2 cup fresh cilantro
• Lime wedges, for serving
• 2-4 tablespoons Salsa (homemade or store-bought)
• Corn tortillas (homemade or store-bought)

Directions

Make tortillas, if you're using Homemade Tortillas
Marinate the steak: Spread the jalapenos in a baking dish and press the steak on top. Cover and set aside at room temperature, about 1 hour.
Preheat a grill or grill pan to high. Brush the jalapenos off the steak, pat dry and season with salt and pepper. Grill the steak for 4 to 6 minutes per side for medium-rare. Let rest 10 minutes, then slice.
Assemble the tacos: For each taco, stack 2 tortillas and lay a few pieces of steak in the middle. Top with onion, salsa and cilantro. Top with lime wedges.
To make your own salsa, use Aaron's recipe for Salsa de Arbol (or store-bought salsa).
Photograph by Tina Rupp

Smoked Brisket with Spicy Peach Sauce

A fresh and spicy peach sauce adds pizzazz to mouthwatering, tender beef brisket.

4 1/2 pounds Certified Angus Beef® brisket
2 habanera peppers, seeded
2 tablespoons ginger, chopped
1 shallot
2 tablespoons unsalted butter
1/4 cup Lea & Perrins® Worcestershire Sauce
2 pounds peaches, peeled and pitted
1/4 cup stone ground mustard
1/2 cup granulated sugar
Salt and pepper to taste

1. Prepare smoker or grill to smoke brisket.
2. To make peach sauce: sweat habanera, ginger and shallot in butter until tender. Add Worcestershire Sauce to deglaze pan. Add peaches and mustard, cook for 10 minutes over low heat. Purée in blender. Add sugar; season with salt and pepper to taste.
3. Season brisket with salt and pepper if you like and cook for about 30 minutes turning once. Brush with peach sauce about every 30 minutes; smoke brisket for 7 to 8 hours.

Serves 10 to 12.

Nutritional Information per Serving: 353 Calories; 18g Fat; 7g Saturated Fat; 122mg Cholesterol; 17g Carbohydrate; 1g Dietary Fiber; 39g Protein; 232mg Sodium; 25% daily value Iron (based on 2,000 calorie diet).

Recipe and photograph provided courtesy of www.certifiedangusbeef.com, through ECES, Inc., Electronic Color Editorial Services.

Mongolian Beef

By Alan Beggerow

This is a recipe that reflects the cooking techniques of northern China. The meaty flavor of this dish has made it popular, even with folks who don't usually like Chinese food.

Sauce:

2 teaspoons peanut oil

3 garlic cloves, minced

1/2-cup soy sauce

1/2-cup water

1/2-cup brown sugar

1/2-teaspoon ginger, minced

1/4-cup hoisin sauce

Other ingredients:

1 lb. Flank steak or sirloin

12 green onions

1/4cup cornstarch

Heat peanut oil in saucepan over medium heat. Add garlic, ginger, water, and hoisin. Add brown sugar and stir to dissolve. Raise heat to being mixture to a boil, and boil for 3 minutes or until the sauce turns thick. Remove from fire and set aside.

Cut steak across the grain into very thin strips. Coat meat with cornstarch and allow to sit for at least ten minutes. While meat sits, cut green onions into 1-inch pieces on a diagonal, and prepare chilies if you're going to use them.

Heat wok. When hot, put in one cup of vegetable oil. When oil is ready, add cornstarch- coated meat and stir-fry until the edges of the meat turn brown. Remove meat with a slotted spoon. Remove oil and place meat back into wok. Pour prepared sauce over meat and stir-fry for one minute. Add green onions and stir-fry for another minute. Serve over brown rice.

This dish is many times prepared in Szechwan style with hot peppers. To prepare this way, take two jalapeños or other hot peppers of comparable size and cut them into thin strips, add them with the green onions towards the end of cooking

Alan Beggerow owns and operates Cathleen's Bargain Basement, an online business that offers custom made apparel and hand crafted teddy bears by Cathleen, and also offers a selection of jewelry, home decor, Asian motif items, and much more. http://www.cathleensbargainbasement.com

Alan Beggerow is also a free lance writer. Visit his writing services website, Ghostwriter, at http://www.ghostwriterboo.blogspot.com

Article Source: http://EzineArticles.com/?expert=Alan_Beggerow

Marinated, Grilled Chuck Steak Recipe

By [http://ezinearticles.com/?expert=Lee_Griffith]Lee Griffith

A couple of weeks ago, my wife Sue came home from one of our local
supermarkets with a couple of chuck steaks. A young guy in the meat
department had given her a pitch describing the virtues of chuck
steak and how flavorful it is. I had always considered chuck steak
to be inferior for grilling purposes, but I decided to challenge
myself: Could I take these chuck steaks and turn them into a good
presentation from the grill? Well, I passed the test with flying
colors. These steaks tasted great! I grilled these on George
Foreman electric grill, but you can prepare the steak on a large
cast iron frying pan as well. You'll find the flavor from the marinade to be very tasty and not overpowering. There are some fantastic layers of flavor going on.

Ingredients:

2 approx. 1" thick boneless chuck steaks (approx. 1.5 lbs. total)

For the marinade:

2/3 cup olive oil

1/3 cup red wine vinegar

1/3 cup soy sauce

2 tbsp. brown sugar

3 cloves minced garlic

1 tbsp. dried parsley leaves

1 tsp. coarsely ground black pepper

1 tsp. dried rosemary leaves

1 tsp. dried mint leaves

Put all marinade ingredients in a bowl, or a two-cup measuring cup,
and stir with a spoon until ingredients are thoroughly blended
together. Tenderize the meat by poking repeatedly with a fork.
Place steak and marinade in a large freezer bag. Coat the steak
well with the marinade. Seal the freezer bag and place in a bowl.
Chill in refrigerator and marinate the meat for at least 4 hours
and up to overnight. Grill steaks to preference.

Copyright © 2008 Lee Griffith. All rights reserved.

ABOUT THE AUTHOR: Lee Griffith, a.k.a. "Griff" is the author of several blogs. Griff describes himself as a "former kitchen klutz" who now has a passion for cooking and developing great recipes. Griff would like to send you a FREE E-BOOK with 32 great chili recipes, along with a free recipe every week via email. To receive, simply click on http://optin2.griffsrecipes.com

Check out "Griff's Recipe Report" at http://GriffsRecipeReport.com

Article Source: http://EzineArticles.com/?expert=Lee_Griffith http://EzineArticles.com/?Marinated,-Grilled-Chuck-Steak-Recipe&id=1006914