sirloin

Here's what you need: thick rib eye steak, garlic, brown sugar, soy sauce, oyster sauce, fish sauce, freshly ground black pepper, granulated sugar, white vinegar, water, red onion, watercress, roma tomatoes, vegetable oil, fresh cilantro, white rice

Vietnamese Shaking Beef Recipe by Tasty

lb thick rib eye

garlic,

brown sugar

soy sauce, divided

oyster sauce

fish sauce

black pepper,

sugar

white vinegar

water

red onion,

watercress

roma tomatoes, sliced

vegetable oil

cilantro,

white rice, cooked,

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In a large bowl, combine the beef, garlic, brown sugar, 3 tablespoons of soy sauce, oyster sauce, fish sauce, and black pepper. Toss to combine. Let marinate at room temperature for 30 minutes.

In small bowl, combine the granulated sugar, remaining 2 tablespoons of soy sauce, white vinegar, and water. Add the red onion slices and coat the red onions in the dressing thoroughly. Set aside to soak.

On a platter, arrange the watercress and tomato slices.

Preheat a large wok or skillet over high heat, then add the vegetable oil. When the oil is shimmering, swirl the oil around in the pan. Add half of the beef cubes and sear on all sides, shaking the pan, until the meat is slightly charred and medium rare, 3-5 minutes. Set the meat aside and repeat with remaining beef.

Arrange the beef on the bed of watercress and tomatoes. Top with the dressed red onions and fresh cilantro.

Serve with domed white rice. For a full meal, serve alongside Vietnamese crepes, spring rolls, and banh mi sandwiches.

https://vid.tasty.co/output/89842/landscape_480/1523983253

Crack Pot Roast In The Pressure Cooker-Ninja Foodi

Ranch dressing OR

Beef Broth

bacon

tbsp dill weed

lb Chuck roast (Your roast can weigh more and that will not affect cook time)

kosher salt and pepper

oz Baby carrots (optional)

corn starch (Optional for thicker gravy)

Crack Pot Roast in the Pressure Cooker-Ninja Foodi

First we cooked our bacon in the Ninja Foodi. Set on 400 degrees for 12 minutes. It was extra crispy. Less time is fined depending on how you like your bacon. Set bacon aside and proceed to next step

You can leave the bacon grease in the pot. Just be sure you scraped any bits off the bottom in case anything stuck. Next, add one cup of beef broth to the pot

Add chuck roast to the pot. Pour ranch dressing, or sprinkle packet on top of roast. Sprinkle dill weed on top if your ranch dressing is not seasoned with it.

Place whole cream cheese cube on top of the chuck roast. Set pressure cooker to high temperature for 55 minutes.

Let naturally release for 5 minutes and then you may release the remaining steam.

At this point you may remove lid with caution, away from your face. Dump carrots on top of meat, and place the lid back on the pot and set to high pressure for 6 minutes. Quick release.

If you would like a little thicker sauce, you may slather a little cornstarch in a bowl with water and then dump in the pot and mix. Be sure to mix sauce well. The sauce will thicken. Break your bacon pieces over each plated serving. We served over mashed potatoes. ENJOY

Fragrant spices, savoury soy and crunchy veg make this easy beef stir-fry recipe out of this world.

Sichuan pepper beef stir-fry

Shaoxing rice wine

tsp Sichuan pepper

tsp dark soy sauce

½ tsp Chinese five-spice powder

garlic cloves, crushed and finely chopped

sirloin steaks,

tbsp groundnut oil

red chilli, de-seeded and chopped

½ onion, chopped

broccoli,

baby sweetcorn, halved

300 milliliters/11fl oz hot fresh beef or vegetable stock

tbsp light soy sauce

cornflour

spring onion, finely sliced

salt and ground white pepper

jasmine rice

In Vietnam, where there is enough rain, heat and sun to grow almost anything in large quantity, herbs are treated much like what most Americans consider "eating" greens. They sometimes form the bulk of salads and soups and are often used as wrappers, seasonings and condiments. Here, a pile of fresh herbs are served alongside this classic Vietnamese beef soup, so diners can add to taste. Basil, cilantro and mint are critical, but chervil, lovage, parsley, shiso, dill, marjoram and other tender herbs work, too.

Pho Bo (Vietnamese Beef-and-Noodle Soup)

rice noodles (labeled "vermicelli" or "rice sticks")

stock

star anise

cinnamon

ginger

onion, quartered (don't bother to peel)

cloves

fish sauce (nam pla

black pepper

Salt

limes,

scallions, minced

Meanwhile, combine stock, star anise, cinnamon, ginger, onion and cloves in saucepan; turn heat to high. When mixture boils, turn heat to low, and cover. Let cook, undisturbed, for 20 minutes to 1 hour, depending on how much time you have (the longer the cooking, the deeper the flavor). Strain, and return to saucepan; turn heat to medium.

Bring pot of water to boil. Drain noodles, add them to pot, and boil for 30 seconds; drain well. Warm 4 large bowls by filling them with hot water; discard water. Divide noodles among bowls.

Turn heat under soup to medium, and add beef; stir once, and then turn off heat. (The meat is traditionally left rare; if you want to cook it more, go ahead, but these slices will cook through in less than 2 minutes.) Add fish sauce or soy sauce and plenty of pepper to the soup. Taste, and add salt or more seasoning, if necessary.

Top noodles with broth and meat, and then bring to the table. Serve, passing lime wedges, scallions, chilies and herbs at the table, so that everyone can add them to taste.

Michael Bao Huynh, a former boat person who learned to cook by his mother's side at her restaurant in Saigon, served this dish at his restaurant BarBao on the Upper West Side.

Shaking Beef (Bo Luc Lac)

beef

garlic cloves,

Maggi seasoning or soy sauce

sea salt

rice vinegar or cider vinegar

extra virgin olive oil

bibb

fennel bulb

baby arugula

mint leaves

cherry tomatoes, halved

In a bowl, combine beef, garlic, Maggi or soy sauce, sugar, salt and black pepper to taste. Let stand at room temperature for 1 hour.

For the marinade

In a large serving bowl, combine onion, 2 minced garlic cloves, sugar, salt, vinegar and olive oil. Mix well, and season with black pepper to taste. Add lettuce, fennel, arugula, mint and tomatoes. Toss to mix.

Preheat a large skillet over high heat, and add vegetable oil. Add remaining 5 cloves minced garlic. Add half the beef cubes and sear on all sides, shaking pan, until medium rare, about 1 minute. Reserve, then repeat with remaining beef.

Transfer beef to salad greens and toss, or serve salad and beef separately, divided among four plates. Sprinkle with freshly ground black pepper. If desired, serve with rice or crusty French bread.

For the salad

Creamy Steak Fettuccine from Delish.com is meant to be shared with someone special. 

Creamy Steak Fettuccine

fettuccine

lb. sirloin steak

olive oil

Kosher salt

butter

cloves, minced

tbsp. all-purpose flour

c. milk

tbsp. parsley

c. Parmesan

c. halved cherry tomatoes

c. baby spinach

Balsamic glaze, for drizzling

Wow!!! This was absolutely delicious. My whole family loved it and we will definitely be maki g this again!!! We've never had steak fettuccine before, don't ask why lol. Made some small changes, added heavy cream instead of milk and added sun dried tomatoes instead of tomatoe halves and it came out perfect.

I made this last night; followed the recipe exactly.  So flavorful and the family absolutely loved it.  I will be making this again and again!

I read that the sauce had no flavor so I found a different Alfredo sauce to make and then added the tomatoes and spinach like it calls for and it was amazing! I also put onion powder on the steak with the salt and pepper and the dish came out with Lots of flavor! Super easy!

Made this as written but didn’t have balsamic. It was good but lacked something - the balsamic glaze probably. But If you don’t have It, I would add red pepper flakes to this while making sauce. 
i will definitely make this again.

<blockquote>Absolutely Delicious. The Alfredo is so creamy and adds a perfect texture to the fettucine. The steak is so juicy and adds the finish just needed the meal. </blockquote>

Great! I added another tbsp to make the cream sauce a little thicker, and grilled the steaks. Definitely will make again!!

Made this dish tonight, using My Own grilled ribeye, and minus the balsamic. It was FABULOUS 👍👍👍👍👍

Made this for my wife tonight at 9:15pm July 14th and she loves it. Looking to see what other incredible recipes I can do as well. That balsamic gazing is the kick to give sauce and everything that final touch nice work.

Very good! Would probably do chicken instead of steak next time, just a better combo. I added a little more milk than called for because I’m always scared of my pasta getting dried out. Turned out great!

So I had to do a few substitutions, and improvise with what I have here without going to the store. Overall it’s so good and my boys loved it age 5 & 3 so hiFive.  T-Bone steak , store bought grated Parmesan, spaghetti , dried parsley , jar minced garlic . Balsamic glaze was amazing I mixed brown sugar instead of white sugar. Man, this was satisfying for sure, thank you.

This delicious and not too heavy. Easy to make and serving it was like what you’d see in a restaurant. We loved it and will be making it again!

This was very good. The only thing I did differently was the steak. I cut it very thin and then cooked it. I will definitely make this again.

Was so good! I added mushrooms when the steak was cooking.🤤❤️

https://streaming.hearstdigitalstudios.com/41942511-c1f6-4b11-a152-1d656dcc60d8/video_rover_16x9_1080p_hd_1564062712_46658.mp4

Craving steak? This easy pasta is impossibly good.

Creamy Steak Fettuccine Is The Ultimate Pasta Dinner

Sirloin tip Roast in the Ninja Foodi

Salt and pepper

Red wine (any kind)

onion soup/or full can liptons onion soup

Sweet onion

chopped garlic

cornstarch

Sirloin

Set your pot on saute mode. Let heat for a minute and then add half stick of butter. Season the tip roast front and back with salt and pepper. You don&#x27;t need a lot, but enough to sear and stick.

Add tip roast to the pot. Saute, top, bottom and sides to get a light golden brown.

Add onion and garlic. Let saute and get slightly caramelized.

Turn off saute mode. Add soup, wine, and half cup of water. Set pot on High Pressure for 35 minutes. Let naturally release (Takes about 15 minutes to natural release)

Remove roast and set on platter.

Mix your cornstarch and a little bit of water to thicken in a bowl. Add to the onion soup mixture in the pot, and stir to desired thickness. Pour gravy over roast. ENJOY!

Learn how to make Beef Tips and Gravy from scratch in one pot on the stove top or in the Slow Cooker! This classic comfort food is great with mashed potatoes, egg noodles, or rice.

Beef Tips and Gravy

½ lbs. sirloin tips

salt

garlic powder

onion powder

chili powder

paprika

Tablespoons flour

dry red wine (optional)

onion

garlic (minced)

beef broth

Tablespoons COLD butter (separated)

thyme

rosemary

Worcestershire sauce (not TBS)

water corn starch

PRO TIP: Measure out all ingredients and combine all seasonings prior to beginning.

Cut meat into 1-inch cubes, discard any large pieces of fat.

Combine beef seasoning and sprinkle it over the meat. Toss to coat. Sprinkle flour over the meat and toss again.

Heat 3 Tablespoons olive oil in a large skillet over medium-high heat. Add the meat in batches, don’t overcrowd the pan. Brown on each side for 45 seconds. Add a splash of more oil if needed. Transfer to a plate. Repeat with remaining beef. *Don&#039;t cook the beef all the way through. You want it to cook in the gravy to add more flavor.

Add ¼ cup wine and use a silicone spatula to “clean” (deglaze) the bottom of the pan, removing any brown remnants. The brown specks are called “fond” and will give the sauce lots of good flavor.

Let the wine gently bubble and reduce by half. Reduce heat to medium and add 2 TBS butter and the onions. Cook until softened, about 5 minutes.

Add the garlic and cook for 1 minute.

Add all gravy ingredients except the cornstarch and cold butter. Bring to a boil.

Whisk in the cornstarch a little at a time. Stir continuously.

Reduce heat to medium and add the beef along with ALL of the juices from the plate. Cook with the lid partially covered for 10-15 minutes, until beef is cooked through. Remove from heat.

Optional: Swirl in 1 Tablespoon of COLD butter at the end, this is called “Monter au Beurre” and it adds a smooth, velvety finish to sauces and gravies.

Serve with mashed potatoes, egg noodles, or over rice!

https://embed.mediavine.com/videos/iw4Bwgf0Z

Learn how easy it is to make Beef Tips and Gravy from scratch on the Stove Top or in the Crock Pot. These Sirloin tips are smothered in the most flavorful brown gravy and served with mashed potatoes, egg noodles, or with rice.

These 8 Best Ever Steak Marinades are perfect for freezer meal prep and each of the marinades only contain 5 easy ingredients that you probably already have in your pantry!

8 Best Ever Steak Marinades

tbsp red wine

salt & pepper

tbsp sesame oil

soy sauce

gingerroot

lime juice

tbsp chili powder

tsp cumin

lemon juice

oregano

tbsp balsamic vinegar

Dijon mustard

tbsp finely chopped cilantro

tbsp orange juice

tsp chili flakes

tbsp white wine or lemon juice

Italian seasoning

Mix together steak marinade of choice in a small bowl and pour over steak in a Ziploc bag. Marinate for 30 minutes or up to 24 hours.

ON STOVETOP: Heat olive oil in a cast iron skillet over med-high heat until oil starts to smoke. Add steak and sear for 3-4 minutes per side for medium-rare (this is if your steak is 1-inch thick). The steak should have an internal temperature of 135 degrees F.&nbsp;

ON BBQ:&nbsp;Preheat BBQ grill to 450 F. Add steak and sear for another 3-4 minutes per side for medium-rare (this is if your steak is 1-inch thick). The steak should have an internal temperature of 135 degrees F.

Remove from heat and let rest for 5 minutes before slicing or chopping. Serve immediately with a side dish. Enjoy!

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The ultimate Christmas roast beef

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