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How To make Orange Beef with Sun Dried Tomatoes
1 lb Flank steak
2 tb Brandy
2 tb Soy sauce
1 tb Cornstarch
1 tb Corn oil
8 c Water
2 tb Sugar
1/4 c Orange zest,finely julienned
From 1 lg. orange 1/2 c Sun-dried tomatoes(NOT oil
-packed) 1/2 c Corn oil
4 Scallions,cut on the diag.
Into 1-inch pieces 2 cl Garlic, chopped fine
2 tb Peeled,finely julienned
Ginger root 1 Jalapeno pepper,preferably
-red, chopped, with seeds 1/4 c Chicken or beef stock
-coarse or kosher salt -freshly ground pepper
Source: Susanna Foo Chinese Cuisine To marinate the beef: Place the flank steak on a flat surface and cut in half lengthwise. Cut into 1/8" wide slices on the diagonal, cutting against the grain. Mix the brandy and soy sauce in a bowl. Add the steak; mix. Add the cornstarch and mix well to coat. Add the oil, mixing well to separate the pieces of meat. Let sit at room temperature for 20 minutes or up to one hour. Meanwhile, cook the orange zest; Bring the water and the sugar to a boil over high heat in a saucepan. Add the orange zest and boil for 5 minutes. Drain, rinse under cold water, squeeze dry and set aside. Soak the sun-dried tomatoes in warm water for about 10 minutes, or until softened. Cut them into julienne pieces. In a large skillet or a wok, heat the oil until it is very hot, almost smoking (350 degrees). Add the steak, using chopsticks or a large fork to separate the pieces as they cook. Once the steak has turned golden, about 2 minutes, remove it from the skillet with a slotted spoon and drain well; set aside. Remove all but 2 Tbl. oil from the skillet. Add the orange zest, sundried tomatoes, scallions, garlic, ginger root and jalapeno. Cook over high heat for 1-2 minutes, stirring, until the garlic is golden. Return the steak to the skillet, add the stock, stir well and cook, stirring for 3 minutes until all of the liquid is evaporated. Season to taste with salt and pepper. Transfer to a platter and serve. Serves 2 as a main dish with rice or 4 in sandwiches with good bread. Cook's tip: When stir-frying meat, marinate the slices in a mixture of soy sauce, brandy and cornstarch, then mix in a little oil. Adding some oil at this point and in this order is very important, for when the pieces of meat are later cooked in hot oil, they will separate easily. The meat should be seared over very high heat to seal in the juices. This quick-cooking technique keeps the outside well brown and crisp, while the inside stays moist. From the recipe files of suzy@gannett.infi.net
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The Most Tender Juicy BEEF TAPA Recipe You'll EVER Need
This is the traditional version of beef tapa, this is very famous in the philippines where it is in every corner of almost every restaurant. it is usually paired with garlic fried rice and fried egg. The soy sauce provides the savory taste and paired with sugar, gives balance to the taste. Calamansi or the filipino lemon acts as a meat tenderizer as well as adding zing to the flavours.
As i learned this recipe, i was astonished on how easy it is to make and it quickly became my go to meals when i want some tender juicy savory beef.
BEEF TAPA RECIPE
Ingredients:
- 500 grams beef sirloin strips
- 4 Tablespoons (Tbsp) soy sauce
- 4 Tbsp brown sugar
- 2 Tbsp Calamansi juice or 12 pieces Calamansi/Philippine lemon (alternative is Lemon juice)
- 4 Tbsp olive oil
- 10 cloves of minced garlic
- Pepper
- 1 cup water (per 250 grams)
Dipping sauce:
- vinegar
- pinch of ground black pepper
- fresh chili
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How Tomato Sauce Is Made In Italy | Regional Eats | Food Insider
Every summer, Isabella, her mother, Dina, and her daughter, Federica, honor the family tradition and make tomato sauce in their garden. The process is a laborious one that takes several hours, from handpicking each tomato to adding basil leaves into jars one by one. This year, the family has turned more than 200 kilos of tomatoes into sauce.
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How Tomato Sauce Is Made In Italy | Regional Eats | Food Insider
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Food Wishes Recipes - Oven-Dried Tomatoes - San Marzano Tomatoes Dried in the Oven
Learn How to make Oven-Dried San Marzano Tomatoes! Visit to get more info, and watch over 400 free video recipes. Enjoy this Oven-Dried San Marzano Tomatoes Recipe!
Learn How to make Braised Beef Cheeks So Deliciously❗️The Best Slow Cooked Beef❗️????
Do you want to try a restaurant-inspired recipe of an extremely soft beef with amazing red wine sauce ? Make sure to try this recipe, you'll be amazed.
Braised beef cheeks are a must-try for any food lover. In this video, we'll show you how to make these delicious cheeks in a simple and easy way, so you can start enjoying them right away!
???? Ingredients:
2 large beef cheeks
1 head of celery
4 carrots
6 small shallots (or 3 medium onions)
1 head of garlic
Olive oil for frying
1 tsp of salt
50g of sundried tomato paste (or just simple one)
Half a bottle of red wine
1l of beef stock (or just enough to submerge the meat)
1 bunch of thyme
3 stems of rosemary
3 bay leaves
For mashed potatoes:
5 large potatoes
50g butter
2 egg yolks
chives (optional)
salt and pepper on taste
For wine sauce:
200-300ml braising liquid
1 tbsp cornstarch
2 tbsp water
2 cubes of butter (30g)
1 tbsp of brown sugar
juice of a half orange
(add salt on taste if it's needed)
Preparation:
1. Prepare all your vegetable for braising (celery, carrot, onion, garlic) and cut them into big chunks, garlic halved.
2. Season the beef cheeks with salt and pepper on taste and fry them on medium-high heat in 2-3 tbsp of olive oil for about 5 min on all sides until nice and golden then take them off the pan.
3. Add vegetables in the same pan, add a little bit more oil and fry them for about 5 min stirring occasionally, add 1 tsp of salt, 50g of sundried tomato paste then add half a bottle of wine, add the cheeks back in the pan and pour 1l of beef stock (or just enough to submerge the cheeks). Add a bunch of thyme, 3 rosemary stems and 3 bay leaves. Put the lid on and simmer on low heat for 3h.
4. When it's left one hour before the cheeks are ready prepare mashed potato. Boil the potatoes, then rinse the water, mash the potatoes and add 2 egg yolks and 50g butter, chives (optional), salt and pepper to taste and mix well.
5. When cheeks are ready, take them off the pan and ‼️ COVER them straight away with aluminium foil, or they'll dry out.
6. Rinse the braising liquid and add 200-300ml of it into the pan. Mix 1 tbsp of cornstarch and 2 tbsp of water and add them to the sauce (if you like thicker you can add more cornstarch), then add 30g of butter, 1 tbsp of sugar and juice of a half lemon (you can taste and add salt if it's needed).
7. On a plate make a base of creamed potatoes, then add beef, spoon over the sauce and sprinkle some chives.
8. That's it! Enjoy!
9. Cheers!
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#beef #beefcheeks #braisedbeef #beefstew #beefstewrecipe #winesauce #wineglaze
Learn How to make Braised Beef Cheeks So Deliciously! The Best Slow Cooked Beef!
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