beef

Perfect Soy-Grilled Steak

soy sauce

ginger

garlic

honey, molasses

black pepper

lime

Sweet and Spicy Grilled Flank Steak

scallions

fresh jalapeño, seeded if desired, coarsely chopped

garlic cloves, finely chopped

brown sugar

lime juice

sriracha

olive oil

coarse kosher salt

flank steak

Steak Diane for Two

(6-ounce) beef fillets,

Salt and pepper

butter

shallot or onion

Dijon mustard

Worcestershire sauce,

heavy cream

Lemon juice, to taste (optional)

chives

Steak With Ginger Butter Sauce

Peppered Rib-Eye Steaks With Watercress

rib-eye steaks, about 1 inch thick

Salt

dry red wine

unsalted butter

watercress,

Steaks With Chimichurri Mushrooms

strip loin steaks, each 1 1/2 inches thick

extra virgin olive oil

parsley leaves

thyme leaves

garlic, chopped

shallot, chopped

red wine vinegar

Hungarian paprika

shiitake mushrooms,

This savory-sweet stir-fry, known as bo luc lac or “dice” in Vietnamese, gets its English name from the constant shaking of the pan performed by the cook while browning the meat. It can be tough work to move the hot wok constantly, and the intense heat can burn the ingredients in a wink. This recipe, adapted from the one served at Slanted Door, Charles Phan’s immensely popular Vietnamese restaurant in San Francisco, has been simplified for the home cook. Once the meat is marinated, it is quick work – 20 minutes from start to finish – but don’t try to expedite matters further by dumping all of the meat into the wok at once. Cook the meat in two batches (a pound at a time) so you get a nice, crisp sear.

Shaking Beef

sugar

neutral oil, like corn or canola

rice-wine vinegar

rice wine

fish sauce

red onion,

scallions, trimmed and cut in 1-inch lengths

limes,

Marinate meat with garlic, half the sugar, 1 teaspoon salt, 1/4 teaspoon pepper and 1 tablespoon oil for about 2 hours. (Refrigerate if your kitchen is very warm.) Meanwhile, combine vinegar, remaining sugar, wine, soy sauce and fish sauce. Taste, and add salt and pepper if necessary. Mix about 1 tablespoon salt and 1 teaspoon pepper in a small bowl.

Divide the meat into 2 portions, and do the same with the onion and scallions. Put a wok or a large skillet over maximum heat, and add about 2 tablespoons oil. When the oil smokes, add the meat in one layer. Let it sit until a brown crust forms, and turn to brown the other side. Browning should take less than 5 minutes. Add half the onion and half the scallions, and cook, stirring, about 30 seconds. Add about half the vinegar mixture, and shake pan to release the beef, stirring if necessary. Add half the butter, and shake pan until butter melts. Remove meat, and repeat.

Serve beef over watercress or lettuce leaves, passing salt and pepper mixture and lime wedges at the table.

Sloppy Joes

onion, diced

garlic,

jalapeno, minced

red pepper, diced

small red beans

tomato sauce

tomato paste

molasses

Worcestershire sauce

mustard powder

salt

whole-wheat burger buns

Beef Stir-Fry

skirt steak,

serrano chile pepper, seeded and finely chopped

lime juice (1 to 2 limes)

garlic, grated

scallions,

mushrooms,

snow peas or green beans

baby corn, drained

red bell pepper, thinly sliced (optional)

Santa Maria Style Tri Tip

Tbsp Kosher salt

Tbsp black pepper

garlic powder

onion powder

cayenne

oregano

dry rosemary (or fresh, finely minced)

dry sage

Grilled Marinated Flank Steak

honey

Three Bean and Beef Chili

onion, diced (1 cup)

red bell pepper, diced (1 cup)

carrots, diced (1/2 cup)

cumin

beef (90 percent lean)

tomatoes

water

chipotle chile in adobo sauce, seeded and minced

adobo sauce

Salt and black pepper

black beans, drained and rinsed

kidney beans, drained and rinsed

pinto beans, drained and rinsed

Slow cooker creamy French onion steak recipe

brown onions, sliced

1kg beef rump steak

sachet French onion soup mix

milliliters cream

thyme

Beef bourguignon

beef trimmed,

brown onion, finely chopped

shortcut rindless bacon, halved lengthways, cut into 1cm strips

red wine

Massel beef stock

pickling onions, peeled (see tip)

small button mushrooms

Green beans, to serve

This 5-ingredient, shortcut slow cooker recipe is going to completely change how you think about pot roast. 

How to Make the Best Slow Cooker Mississippi Pot Roast

(3 beef chuck roast

(1-ounce) packet ranch salad dressing & seasoning mix

(1-ounce) packet au jus gravy mix (or 2 (.6-ounce) packets)

pepperoncini peppers

Options cheese

Add the chuck roast to a slow cooker. Place a 3- to 4-pound boneless beef chuck roast in a 6-quart or larger slow cooker. 

Add the seasoning packets. Sprinkle the chuck roast with 1 packet ranch salad dressing and seasoning mix and 1 (1-ounce) packet au jus gravy mix. 

Add the butter, pepperoncini, and brine. Cut 1 stick butter into cubes and place on top of the roast. Pour 1/2 cup brine from a jar of pepperoncini peppers and pour this over the roast. Add 10 to 12 pepperoncini peppers. 

Cover and cook on LOW for 8 hours. Cover and cook until the beef is very tender, about 8 hours on the LOW setting, or 5 to 6 hours on the HIGH setting.

Use tongs to shred the roast and serve. Shred the roast into bite-sized pieces with tongs. Serve the pot roast over mashed potatoes or pile onto rolls and top with provolone cheese. 

Beef chuck is cheaper and more foolproof than brisket, and lends itself very well to classic Texas-style barbecue. In this recipe, we use a salt and pepper rub, some slow smoking, and the "Texas Crutch" (a wrap in aluminum foil) for moist and tender results each time.

Barbecue Smoked Beef Chuck Recipe

black peppercorns (about 1/3 cup; 55 grams) (see note)

kosher salt (about 1/4 cup; 65 grams)

1 (4- to 5-pound; 1.8 to 2.25kg) piece beef chuck roll

Dill pickles, sliced yellow onion, and white bread,

Combine pepper and salt in a small bowl. Rub mixture evenly over surface of chuck roll. Secure chuck roll with 2 to 3 pieces of twine, tied around its circumference at 1- to 1 1/2-inch intervals.

Light 1/2 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to medium-high heat, cover, and preheat for 10 minutes. Clean and oil grilling grate.

Place chuck roll on cooler side of grill. Add 4 to 5 hardwood chunks to hotter side of grill. (If using a gas grill, wrap wood chunks loosely in aluminum foil before placing over hotter side of grill.) Cover and allow beef to smoke, adjusting vents and adding coals a few at a time or adjusting the knobs on a gas grill as necessary to maintain a temperature between 275 and 300°F (135 and 149°C) and adding 2 to 3 wood chunks twice during cooking. Smoke until a deep, dark bark has formed and internal temperature registers between 150 and 165°F (66 and 74°C), about 4 hours. 

Remove beef from grill and wrap tightly in a double layer of heavy-duty aluminum foil. Return to cooler side of grill and continue cooking, adding coals or adjusting knobs to maintain internal grill temperature between 225 and 250°F (107 and 121°C). Alternatively, you can transfer foil-wrapped chuck to a wire rack set in a rimmed baking sheet and finish in a preheated 225°F (107°C) oven indoors. (Warning: This will make your whole house smell strongly of smoke.) Cook until meat is almost completely tender and a fork inserted and twisted shows little resistance, 5 to 5 1/2 hours longer. Remove foil, return to grill or oven, and continue cooking until a crisp bark forms, about 30 minutes. Remove from heat, transfer to a cutting board, tent with foil, and allow to cool until internal temperature drops to between 140 and 165°F (60 and 74°C) before serving, 30 minutes to 1 hour.

To serve, slice meat in half with its grain, running knife in between the two largest muscle groups to separate them. Discard twine and place the two halves cut side down on the cutting board.

Slice meat thinly against the grain, using a sharp chef's knife or slicing knife. Serve beef with sliced onion, pickles, and white bread. For best results, slice only what you are serving. Remaining chuck can be wrapped in foil and stored in the refrigerator for up to 1 week. Reheat leftover chuck in a 275°F (135°C) oven directly in the foil until hot, about 1 hour.

Kalbi (Korean Barbequed Beef Short Ribs)

Korean style beef short ribs*

brown sugar, packed

mirin (rice wine)

onion,

Asian pear, peeled and finely grated

dark sesame oil

green onions, thinly sliced (optional)

Judiaann Woo's Kalbi Korean Barbequed Beef Short Ribs for Top Summer Recipes by State, as seen on Grill It! with Bobby Flay, Short Ribs.

Preparation: Sprinkle brown sugar over beef and mix well to evenly coat. Let sit at room temperature for 10 minutes while preparing marinade. In a bowl, whisk together remaining ingredients. Transfer beef into a large sealable freezer bag (you may need 2). Add marinade, press out excess air from bags, and seal. Turn bag over several times to ensure beef is evenly coated. Refrigerate for at least 4 hours but preferably overnight.

Heat gas or charcoal grill to medium-hot. Drain excess marinade off beef. Grill short ribs, turning once, to desired doneness, about 3 to 4 minutes per side. Garnish with thinly sliced green onions, if desired. Serve whole pieces as a main course or cut into smaller pieces, using kitchen shears, for a starter or party nibble.

This recipe is so easy and, more importantly, delicious!

I have made it twice. The first time I was only able to marinate the meat for 8 hours, but it was still tender and flavorful.

The second time, I had the time to marinate 24+ hours...the was extremely tender and bursting with flavor.

Either way, the flavor is great!!

This has been the best Galbi recipe yet.  I added a teaspoon more of the Rice Wine and marinated for 15 hours.  I cooked on my indoor grill and I feel as if I just ate at a Korean restaurant.  I served it with sauteed bok choy and jasmine rice.  Now I need a recipe for Meat Jun!!! 

Big hit every time I make this! I don't use the pear and it still tasted delicious every single time! It is also very easy to make! If I am running short on time, I don't add the water and just marinate it for 15-20 mins. Then onto the grill it goes!

Side note: One should add minced ginger to the recipe as well. Powdered ginger is fine if one cannot find/doesn't have ginger root. It gives it a zing! <br />

Excellent. I have made this a number of times and have been very pleased. I should note that I think it works best on a slightly thicker cut of ribs - about 3/8 to 1/2 inch. It should be crispy on the outside and soft and tender inside. I've tried it on a thinner rib and it gets too done too fast. It becomes a bit like jerky.

Delicious and easy!  
Followed recipe almost exactly - did not add or sub the Asian pear and these were still tender and delicious.  My son said they were as good as our favorite restaurant. Will be making these again. 

Best tasting Korean flavor I have even come close to making

have made this multiple times.  Always a huge hit.  I used Asian Pear, and reduced sugar a bit.  Marinate overnight.  All will fit in a 2 gallon freezer bag.  Quick grill on a super hot fire.  Don't overcook.  5 lbs of meat served 6 people with a few pieces left over for next day lunch.  Surprising that short ribs cut can be so tender, without having cooked it for hours, but it is!<br />

Excellent recipe. The asian pear is key to tenderizing the meat.  A great balance of sweet and tangy.  I served it with David Changs Saam sauce.

Amazing flavors.  I omitted the water and marinated 4 hours ( short on time).  I also served with a Thai cucumber salad.  

https://www.foodnetwork.com/videos/korean-style-beef-short-ribs-0182225

Judiaann Woo teaches Bobby to make authentic Korean-style beef short ribs.

Korean-Style Beef Short Ribs

Beat the delivery driver to dinner with glazed beef and broccoli served straight from the skillet.

Beef and Broccoli

cornstarch

oyster sauce

chile-garlic sauce

vegetable oil

broccoli

rice,

Cut the steak along the grain into 3-inch strips, then slice the strips across the grain into 1/4-inch wide pieces.

Whisk the brown sugar, cornstarch, soy sauce, oyster sauce, chile-garlic sauce, ground ginger, and garlic powder together in a large bowl. Transfer half of the sauce (about 1/4 cup) to a small bowl and set aside. Add the steak to the remaining sauce in the bowl, toss to coat, and set aside for 5 minutes.

Heat the oil in a large skillet over medium-high heat until shimmering. Add the steak and arrange into a single layer. Sear undisturbed until browned on one side, about 1 minute. Toss and continue to cook until the other side of the meat is browned, about 1 minute more.

Add the broccoli and the reserved sauce and stir to combine. Cover and cook until the broccoli is crisp-tender and the beef is cooked through, 4 to 5 minutes. Serve topped with scallions over cooked rice.

How to Make a Very Good Chili

turkey

red bell pepper, diced

green bell pepper, diced

garlic, minced

amber or brown ale or red wine

chicken, vegetable, or beef broth

(2 16-oz cans) cooked black beans, pinto beans, or kidney beans

corn kernels (optional)

To serve: Shredded cheese, sour cream, diced avocados, chopped scallions, hot sauce, chopped cilantro

Brown the meat. If using meat, warm a teaspoon of oil in a large heavy Dutch oven or soup pot over medium heat and brown the meat. Break up ground meat as it browns, leaving pieces as large or small as you like them. If you&#x27;re using chuck roast, make sure all sides of the beef cubes are seared dark brown. Transfer the browned meat from the pot to a clean dish.If you&#x27;re making a vegetarian chili with tofu or other protein, add it along with the beans in Step 6. Reduce the amount of stock and the cooking time by half.

Cook the vegetables. In the same pot used to brown the meat, warm a tablespoon of oil over medium to medium-high heat. Add the onions and cook until softened and translucent, about 5 minutes. Add the other vegetables and continue to cook until softened, another 5-8 minutes. Clear a space in the middle of the pan and add the garlic. Cook the garlic until fragrant, about 30 seconds, then stir into the vegetables. It&#x27;s normal for a dark sticky crust to start forming on the bottom of the pan.

Add the seasonings. Add the seasonings and 2 teaspoons of salt to the pan. Stir until the vegetables are coated and the spices are fragrant, another 30 seconds.

Deglaze the pan. Pour the beer or wine into the hot pan. Scrape up the dark sticky crust as the liquid bubbles. Continue scraping and stirring until the beer or wine has almost evaporated.

Add the broth and simmer. Add the browned meat back into the pan. Pour in the broth. Bring the chili to a simmer and cook for 45-60 minutes, stirring occasionally, until the meat has is very tender (cubes of chuck roast may take a bit longer). The chili will still look soupy.

Add the tomatoes and beans to the chili. Add the tomatoes, beans, corn (if using), and vegetarian protein (if using) to the pot. Simmer for another 10 minutes. Taste and add more seasonings or salt to taste.

Serve with garnishes. Chili is often best the day after it&#x27;s been cooked. It will also keep for up to a week and freezes well for up to three months. Serve with cheese and other garnishes.

Build lasagna in a new way with these Lasagna Roll-Ups! With ricotta, ground beef and mozzarella cheese, Lasagna Roll-Ups are a fun way to eat this dish!

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