Marination Recipe for Grilling Beef, Chicken and most meats
On this video I decided to highlight on tips of how to make your own marinade with a basic guide on how to make your own at home.
Use this recipe for most meat for grilling or cooking the oven.
I also have a bonus dry rub recipe you can use for fish or chicken.
Ingredients:
400ml Sunflower oil
100ml lemon juice
50 ml Soy sauce(Mushroom Dark Soy)
1-2 tbsp Pepper,
5-6 Garlic Cloves
Rosemary/thyme(chopped)
Chicken Steak | Bistek Tagalog style | Cooking guide
Step by step guide on How to cook Chicken Steak Bistek tagalog style
Ingredients:
Mantika / Cooking oil
Chicken Breast - 500g to 1 kilo, sliced thinly
Tubig / Water - 4 cups
Pamintang durog / Ground black pepper - 1/2 teaspoon
Toyo / Soy sauce - 1 cup or 236ml
Kalamansi juice -1/3 cup or 80ml or 5 1/2 tbsp ( you can also use lemon or lime juice )
Sibuyas na puti / White onion - 1 pc ( large size ) cut into rings ( you can also use red onions )
Procedure:
In a large bowl, make marinade by combining Soy sauce, Kalamansi juice and ground black pepper
Add the Chicken breast on the Marinade mixture then cover the bowl
Marinate the Chicken breast for 1 hour in refrigerator
After marinating the Chicken breast for 1 hour, drain it first
Add the drained marinade on our Marinade mixture
Medium heat setting:
Saute Onion rings for 30 seconds and set aside
On the same pan and oil we used, Fry the marinated Chicken breast until brown in color, then set aside
Add 2 cups of water on the Marinade mixture
Using a different Pan, add 3 tablespoons of oil we used to cook the Chicken breast
Add the Chicken breast we fried, then add the marinade mixture
Cover the pan for 15 minutes ( Low to medium heat )
After 15 minutes add another 2 cups of water so that the sauce won't be dried and emptied, cover the pan again for 10 minutes and let it simmer
After 10 minutes, add the sauteed Onion rings
Cover the pan for 3 minutes
After 3 minutes, your Chicken Steak is cooked!
Serve hot and Enjoy!
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How to make Chicken and steak fajitas | Tender Mixed Fajitas | Villa Cocina
#fajitas #chickenfajitas #steak #mexicanfood
Chicken and beef (steak) fajitas are a Mexican inspired dish that can be found in every Mexican restaurant and for a good reason; they are delicious! This dish is usually served with rice, beans, tortillas, and a salad. It’s such a flavorful recipe that works well as a main course; a great option if you want to enjoy Mexican inspired food! There is no going wrong with them and can easily be made at home. Enjoy!
????️ FULL PRINTABLE recipe here ????????
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➤ Staub Cast Iron with lid 3.5 qt:
➤ Shun Classic 8” Chef’s Knife All-Purpose Blade, Curved Blade for Easy Cuts; Cutlery Handcrafted in Japan:
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???? Chicken and steak fajitas recipe
1 lb chicken thighs, boneless and skinless
1 lb outside skirt steak
???? Veggies
3 bells peppers
1/2 medium white onion
???? Marinade
1/2 cup olive oil :
2 TBSP red wine vinegar :
1/4 cup lime juice
2 TBSP Dijon mustard :
3 garlic cloves, pressed or grated
1/2 tsp ancho Chile :
1 tsp paprika :
1 tsp onion powder :
1/2 tsp cumin, ground :
1/2 tsp black pepper, ground :
2 tsp salt, kosher + more if needed :
???? Top with
Chopped cilantro
Drizzle lime juice
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Not to brag but I think my shaking beef recipe is THE BEST HANDS DOWN!!!
SHAKING BEEF/ BO LUC LAC⤵️
MARINADE
2 lbs beef, cubed
A lot of minced garlic (like 10 cloves)
3 TBSP oyster sauce
2.5 TBSP low sodium soy sauce
1/2 tsp fish sauce
3 TBSP oil of choice- I used vegetable
2.5 TBSP sugar
1 tsp black pepper
ADDITIONAL INGREDIENTS
2 TBSP butter
1. Combine all of your ingredients listed under marinade and marinate at least 10 mins at room temp (or over night for best results)
2. Then on a skillet with some heat, cook/ sear your beef. I cooked mine in batches to get a nice crust on my beef.
3. After everything is seared, add all of your beef back into the skillet and add 2 TBSP of butter.
4. Cook until butter is melted.
5. Serve with rice, veggie of choice & dipping sauce. My dipping sauce is salt, pepper and lime juice.
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DOs and DONT’s when cooking Vietnamese shaking beef
- DON’T: over crowd your skillet and cook in batches if you must
- DO: wipe your skillet clean in between each batch
- DO: wait til your skillet is HOTT before adding your beef to cook
- Once you’ve added an even layer of beef, DON’T touch the beef!! Leave her alone to sear!
NOTE: when you over crowd your skillet with beef, temperature decreases. Essentially, you end up steaming your beef, not searing it (so you won’t achieve that nice brown/ crust on your beef)
‼️ Follow these tips and your shaking beef will not only taste amazing, but it will also look amazing