SWEET AND TANGY MANDARIN BEEF
Nothing like a quick and healthy stir fry. Serve over rice. **Feel free to spice this up more with some red pepper flakes.
Provided by Daily Inspiration S
Categories Beef
Time 25m
Number Of Ingredients 12
Steps:
- 1. In a bowl combine soy sauce into cornstarch and stir to make a slurry. Add soy sauce through garlic powder to slurry and mix well. Set aside.
- 2. Heat a wok or skillet on medium high heat. Add cooking oil and heat until shimmering. Add beef strips and stir-fry until no pink remains.
- 3. Add green onion and stir-fry until soft. Stir cornstarch mixture and add to meat and onions. Bring to a boil until thickened. Sprinkle with sesame seeds.
ELAINE'S SWEET AND TANGY LOOSE BEEF BBQ
This recipe is a fly-by-the-seat-of-your-pants creation. I researched several BBQ recipes online and in my cookbooks and combined bits and pieces of different things I liked about them. The result was a wonderful and tangy loose BBQ for sandwiches that is very easy to make and takes little hands-on time. My in-laws who are in their 70s both said it was the best BBQ they had ever had. It was awesome!
Provided by ENGLISHNWOODS2
Categories Everyday Cooking
Time 8h30m
Yield 24
Number Of Ingredients 11
Steps:
- Place the roast into a slow cooker along with the water. Cover, and cook on LOW for 2 to 4 hours, or until beef can be easily shredded with a fork.
- Shred the beef, removing fat as you go. Remove 1/2 cup of the broth from the slow cooker, and reserve for later. Add the vinegar, brown sugar, dry mustard, Worcestershire sauce and ketchup. Mix in the salt, pepper, cayenne, and garlic. Stir so that the meat is well coated.
- Cover, and continue to cook beef on LOW for an additional 4 to 6 hours. Add the reserved broth only if necessary to maintain moisture. Serve on toasted buns. The meat can be frozen for future use.
Nutrition Facts : Calories 231.3 calories, Carbohydrate 10.7 g, Cholesterol 60.2 mg, Fat 13.7 g, Fiber 0.1 g, Protein 16.3 g, SaturatedFat 5.4 g, Sodium 594.5 mg, Sugar 9.3 g
SWEET & TANGY BEEF ROAST
While cleaning out the fridge I found barbecue sauce, red pepper jelly and hoisin sauce - the perfect trio for creating this this slightly tangy and sweet, utterly delicious roast. -Rachel Van Orden, Annville, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 7h10m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, heat oil over medium heat. Brown roast on all sides. Transfer to a 5-qt. slow cooker; add onions and 1 cup water., In a small bowl, mix barbecue sauce, jelly and hoisin sauce; pour over meat. Cook, covered, on low 7-9 hours or until meat is tender. Remove roast from slow cooker; tent with foil. Let stand 10 minutes before slicing., Meanwhile, skim fat from cooking juices; transfer juices to a small saucepan. Bring to a boil. Mix cornstarch and remaining water until smooth. Stir into pan. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve with roast and onions.
Nutrition Facts : Calories 516 calories, Fat 25g fat (8g saturated fat), Cholesterol 135mg cholesterol, Sodium 499mg sodium, Carbohydrate 31g carbohydrate (22g sugars, Fiber 1g fiber), Protein 39g protein.
MANDARIN BEEF
Think you can't make Chinese food? Think again! This will make you look like a pro and tastes even better than take out. The flank steak is so tender it almost melts in your mouth. Make sure to prep everything first because the cooking happens in just minutes. The nutrition facts are off since the oil is used for flash frying and will be drained. From the Yang Sing restaurant in San Francisco.
Provided by cookiedog
Categories Peppers
Time 28m
Yield 4-5 serving(s)
Number Of Ingredients 16
Steps:
- Cut beef across the grain into 1 inch x 1/2 inches x 1/8 inches strips. Add cornstarch and 1 tablespoon oil. Mix well and set aside.
- Seasoning sauce: Mix all seasoning ingredients together and stir again before using.
- Pour approximately 2 cups of oil into a wok and heat to 350. Add beef and stir fry for 30 seconds. Remove beef from oil and set aside. Drain hot oil from wok. Reheat wok and add 1 tablespoon of fresh oil. Add garlic, ginger, and bell peppers and stir fry for 30 seconds. Add seasoning sauce and cook for another 30 seconds before adding beef and scallions. Toss for a few seconds to heat through before serving.
Nutrition Facts : Calories 1308.8, Fat 129.3, SaturatedFat 20.8, Cholesterol 79.6, Sodium 811.3, Carbohydrate 17.1, Fiber 1.8, Sugar 8.5, Protein 23.8
SWEET AND TANGY CHILE BEEF
Steps:
- I love deep-fried crispy chilli beef but deep-frying is not always healthy. So I have come up with a light but tasty alternative that cooks the beef in a fast and furious way - on the wok! It is seasoned with some dried chilli spices and then placed on a bed of baby spinach leaves and dressed with a delicious sweet and tangy dressing.
- This is one of my favourite fast, delicious healthy suppers and I hope it gets your thumbs up. You can reduce the amount of sugar if you like.
- For the dressing:
- To make the sweet and sour dressing: Combine the light soy sauce, lemon juice, orange juice, groundnut oil, sugar, and honey, in a bowl. Whisk to blend the ingredients, and then add the very finely chopped cucumber, and chile. Stir, and set aside.
- For the beef:
- Heat a wok over high heat, and add the groundnut oil. Add the beef to the hot wok, and stir quickly. Deglaze with the rice wine or sherry, and cook for a few seconds.
- Add the crushed dried chile flakes, light soy sauce, and white pepper. Cook to your preference: 1 minute longer for well-done or less than a minute for medium.
- Dress the serving plates with some of the baby spinach leaves, and sliced pak choy. Spoon some of the chile beef into the middle of the platter, and then drizzle generous amounts of the dressing over the top. Sprinkle the dish with finely diced mangos, and serve immediately.
SWEET AND TANGY BEEF
Make and share this Sweet and Tangy Beef recipe from Food.com.
Provided by JaqiO
Categories Meat
Time 4h5m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix all ingredients into a crockpot and stir.
- Cook on low heat for 7 hours, high heat for 4.
- Serve over rice.
Nutrition Facts : Calories 370.8, Fat 10.3, SaturatedFat 4.4, Cholesterol 145.2, Sodium 1579.3, Carbohydrate 18.9, Fiber 1.2, Sugar 15.6, Protein 52.2
SWEET AND TANGY BEEF SALAD
Make and share this Sweet and Tangy Beef Salad recipe from Food.com.
Provided by Bev I Am
Categories Meat
Time 45m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Place 3 cups of water in saucepan and bring to a boil.
- Add walnuts, return to boil and cook for 1 minute.
- Drain, rinse under warm water and drain again.
- Transfer to large bowl, pour sugar over and stir until dissolved.
- Deep fry nuts at 350 for about 5 minutes or until golden, remove to a colander, salt and stir every few minutes to keep from sticking.
- Spread on paper towel to cool.
- Will keep for about 2 weeks in tightly covered container.
- Grill beef, rest and cut on bias into thin strips.
- Combine canola, sesame oil, chili oil, soy, vinegar, lemon juice, cilantro, zest, ginger and garlic in bowl.
- Whisk to blend.
- Add beef strips and let stand for 15 minutes.
- Just before serving, remove beef from dressing and reserve dressing.
- Combine beef, carrot, red pepper, onion, watercress, mint and spinach in large bowl.
- Dress to taste.
- Serve on plates topped with walnuts.
Nutrition Facts : Calories 790.4, Fat 63.2, SaturatedFat 12.9, Cholesterol 97.5, Sodium 663.5, Carbohydrate 22.5, Fiber 7.1, Sugar 10.3, Protein 38.4
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