ASIAN BRAISED BEEF
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h30m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 275 degrees F.
- Mix together the flour, five-spice powder and some salt and pepper in a bowl. Toss the beef in the flour mixture and set aside.
- Heat the butter and olive oil in a heavy-bottomed pot over medium-high heat. Working in 2 batches, sear the meat on all sides until golden brown, 3 to 4 minutes per batch. Remove the meat to a plate and set aside.
- To the pot, add the ginger, chili paste, garlic and scallion whites. Cook, stirring constantly, for 2 minutes. Deglaze with the sherry, scraping up any bits from the bottom of the pot. Add the broth, soy sauce, honey, star anise and bay leaves and bring the mixture to a boil. Add the seared beef, cover the pot, transfer to the oven and cook until the meat is falling apart, about 2 hours.
- Serve over rice, garnished with the reserved scallion greens.
ASIAN STYLE COUNTRY RIBS
This is a super slow cooker recipe for country ribs that is tasty, versatile, and EASY! Serve with sushi rice and your favorite stir-fry vegetables.
Provided by Aliskill
Categories World Cuisine Recipes Asian
Time 17h10m
Yield 6
Number Of Ingredients 10
Steps:
- Stir together the brown sugar, soy sauce, sesame oil, olive oil, rice vinegar, lime juice, garlic, ginger, and Sriracha in the crock of a slow cooker. Add the ribs; cover and refrigerate. Allow ribs to marinate in the refrigerator for 8 hours or overnight.
- Before cooking, drain marinade and discard. Cook on Low for 9 hours. Drain cooked meat and shred, using 2 forks.
Nutrition Facts : Calories 652.7 calories, Carbohydrate 13.9 g, Cholesterol 176.6 mg, Fat 44 g, Fiber 0.5 g, Protein 48.4 g, SaturatedFat 12.7 g, Sodium 2528.6 mg, Sugar 9.8 g
GRILLED RIBBONS OF THAI-STYLE STEAK
The following recipe is from Scripps Networks' "Great Taste" event of May 4, 2002.
Provided by Food Network Kitchen
Categories appetizer
Time 1h19m
Yield 8 to 10 appetizer servings
Number Of Ingredients 30
Steps:
- Using a sharp knife, slice the steak, against the grain and on angle, into thin strips about an inch wide.
- In a large bowl, whisk together the paste, coconut milk, sugar, fish sauce, and turmeric, if using. Add the beef, mix well, and set aside at room temperature to marinate for at least 1 hour.
- Preheat an outdoor grill.
- Thread the beef onto skewers, then lightly spray them with oil. Working in batches grill the beef, over high heat until just cooked through, about 2 to 4 minutes. Transfer the beef skewers to a serving platter and serve with the peanut sauce.
- Toast the dried chiles in a small dry skillet over medium-high heat until smoky and fragrant. Transfer to a medium bowl, cover with hot water, and set aside until softened, about 10 minutes. Drain and roughly chop the chiles.
- Toast the coriander, cumin seeds, and peppercorns in the skillet over medium-high heat until toasted and fragrant. Transfer to a bowl and let cool slightly. Grind the spices in a spice mill (clean coffee grinder).
- In a food processor, combine the chiles, ground spices, and all of the ingredients, except for the oil, and puree into a paste. Gradually add the oil with the machine running, and puree until smooth. Store the paste in a tightly sealed container in the refrigerator for up to 1 week.
- Stir-fry the coconut cream in a small saucepan over medium heat, until the oil separates and sizzles, about 2 minutes. Add the curry paste and stir-fry until fragrant, about 2 minutes.
- Whisk in the broth, coconut milk, peanut butter, and fish sauce. Bring to a boil over medium-high heat, reduce the heat to maintain a gentle simmer and cook, stirring, until thickened, about 10 minutes. Transfer the sauce to a serving bowl and cool to room temperature. Whisk in the lime juice just before serving.
KITTY'S CHINESE CASSEROLE
This is a simple, economical casserole that is full of flavor. The fresh vegetables not only add texture but so much flavor. The mixture of sauces adds savoriness to this dish. The soups mixed with the rice makes and the chow mein noodles on top add a wonderful crunch. This casserole should be a staple in everyone's recipe box...
Provided by Katrina Freed
Categories Casseroles
Time 1h10m
Number Of Ingredients 12
Steps:
- 1. In a large skillet brown ground beef and onion and drain off access grease if necessary. Lean ground beef will not have grease.
- 2. In a large mixing bowl combine ground beef and all other ingredients except chow mein noodles.
- 3. Pour mixture into large casserole dish or oblong baking bakeware sprayed with non-stick cooking spray. Cover with foil.
- 4. Bake for 50 min at 350 degrees.
- 5. Remove from oven and top with chow mein noodles.
- 6. Return to oven for additional 10 minutes or until noodles are warm and slightly browned. Variations on this recipe would include using brown rice rather than white and instead of ground beef substitute chicken.
ASIAN RIBS
My husband adores this recipe for Asian ribs, and I love how good it makes the house smell! The mild, tangy, salty-sweet sauce with fresh ginger and garlic is delicious with rice or noodles. -Julie Ko, Rogers, Arkansas
Provided by Taste of Home
Categories Dinner
Time 6h15m
Yield 6 servings (about 4 cups sauce).
Number Of Ingredients 11
Steps:
- Place ribs in a 6-qt. slow cooker. In a small bowl, combine the brown sugar, soy sauce, vinegar, oil, ginger, garlic and pepper flakes; pour over ribs. Cover and cook on low for 6-7 hours or until meat is tender., Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil., Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ribs. Garnish with onions and sesame seeds if desired.
Nutrition Facts : Calories 902 calories, Fat 51g fat (16g saturated fat), Cholesterol 163mg cholesterol, Sodium 1891mg sodium, Carbohydrate 61g carbohydrate (51g sugars, Fiber 0 fiber), Protein 48g protein.
STICKY ASIAN RIBS RECIPE (IN THE OVEN!)
Salty but sweet and covered in a delicious sticky sauce - our Sticky Asian Ribs will be your new BBQ staple.
Provided by Steph
Categories Main Course
Yield 6
Number Of Ingredients 18
Steps:
- Preheat oven to 275 degrees.
- Remove the membrane from the ribs (if desired), then rinse the ribs under cold water and pat dry.
- In a small bowl, mix together brown sugar, dry mustard, garlic powder, onion powder, salt, and pepper. Massage into ribs.
- Place ribs on a foil-lined baking sheet, then cover them with another piece of foil.
- Bake ribs for 2 - 2 1/2 hours (check at 2 hours to see if they're done, continue cooking if they're not).
- While the ribs finish up cooking, in a saucepan over medium heat, add honey, brown sugar, balsamic vinegar, soy sauce, garlic, ginger, and sriracha. Bring mixture to a boil, then turn down heat.
- In a small bowl, mix together cornstarch and water, then add to the mixture and simmer for 5 minutes or until the sauce starts to thicken.
- Remove ribs from the oven and turn the temperature to broil. Brush ribs generously with sauce, then broil for 2-4 minutes (be sure to watch them closely so they don't burn).
- Top with sesame seeds and green onions.
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- Preheat the grill to high heat. Allow the beef ribs to rest for 15 minutes, then cut them apart between the bones. Brush them with more sauce and grill the ribs for 5-10 minutes per side until and crust or "bark" forms on the outside. Sprinkle with green onions, and serve warm, with a side of kimchi.
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- In a large bowl, using your hands, mash the beef with the baking soda. Let it sit on the counter for 20-25 minutes.
- Meanwhile, in a small bowl, stir together the hoisin sauce, soy sauce, tomato paste, sesame oil, sugar, and red pepper flakes. Set aside.
- Once the beef is "treated" and ready to cook, heat the vegetable oil in a large sauté pan over medium-high heat. Brown the beef, stirring frequently and breaking into pieces, until just slightly pink, about 5 minutes. (I don't drain the fat - there's not that much and it adds flavor.)
- Add the garlic, ginger, and light scallions. Cook, stirring frequently, until softened, a few minutes.
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