INDIAN-SPICED PEPPER STEAK
Whether you are already a fan of Indian takeout, or are just looking for a new way to cook beef, you'll love this quick, easy dinner. The secret to its Indian-spiced flavor is a mixture of warm, earthy spices with bright vegetables and hot peppers.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 39
Steps:
- Gather all your ingredients and place around large work area, near stove.
- Pat meat dry and cut it into 3 or 4 portions, then thinly slice the meat into strips against the grain of the meat.
- Place a small skillet with seeds and peppercorns over medium heat and toast a minute until fragrant. Place in spice mill and grind. Combine with chili powder, garam masala and turmeric. (Ready-ground spices can be substituted but toasted whole seeds and peppercorns that are freshly ground are a little deeper and bigger in flavor.)
- Peel and chop red onion. Seed and thinly slice bell pepper. Thinly slice or chop the fresh chili peppers. Seed if you prefer milder food or leave seeds in for extra spicy. Grate or mince ginger and garlic.
- Heat a large cast-iron skillet over medium-high to high heat. Add oil, 2 turns of the pan, and cook beef in single layer to brown and crisp, 2 to 3 minutes on each side. Season with salt and remove to platter. Add more oil, another turn of the pan, and add onions and peppers, toss 3 minutes. Add ginger, garlic and curry leaves and toss a minute more. Add beef back to pan, sprinkle in spice blend, toss to combine with peppers and douse with lemon juice, sherry or vinegar. Garnish beef with cilantro. Serve beef with rice or grilled naan, mango chutney and Mumbai Mule.
- Bring water (with or without aromatics) to a boil. Add rice and salt and cook in boiling water, 12 minutes. Rinse in strainer using HOT water, drain and remove aromatics if using.
- For the simple syrup: Heat the water and sugar in a small saucepan until sugar is melted. Add lavender and let cool. Store in refrigerator.
- For the mule: Run a fresh cut lime over the rim of a copper mug or rocks glass. Place rim of glass upside down into a saucer filled with chili powder to coat the rim. Fill glass with ice. Place vodka, lime juice, turmeric, ginger beer and 1/2 ounce lavender simple syrup into glass. Stir gently and garnish with a lavender sprig and lime wheel.
SPICY BEEF ROAST
This is something I came up with when I was wanting an easy recipe with spicy meat to put on burritos. Yummy, but please be warned, this is pretty spicy.
Provided by Miss Diggy
Categories Roast Beef
Time 10h5m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Put roast in your crockpot and sprinkle half the package of fajita seasoning mix over top, then turn roast over and sprinkle other half.
- Then pour the whole jar, including liquid, onto the roast and cook on high for 4-5 hours, or low 9-10 hours.
EAST INDIAN-STYLE SPICED BEEF WITH RICE
Make and share this East Indian-Style Spiced Beef With Rice recipe from Food.com.
Provided by Lisa1
Categories Meat
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Brown meat in oil in a large pot. Remove with a slotted spoon.
- Cook onion and garlic in pot for about 4-5 minutes, stirring (don't let garlic burn).
- Add all spices. Stir.
- Stir in meat and 1/4 cup water.
- Stir in 1 tablespoons yogurt until well combined. Continue adding yogurt 1 tablespoons at a time.
- Stir in remaining 1-1/4 cup water.
- Cover. Simmer on low heat for 1 hour.
- Remove bay leaves and cinnamon stick.
- Serve over hot, cooked rice.
- Garnish with chopped peanuts if desired.
BLACK PEPPER SPICE-RUBBED BEEF TENDERLOIN
Provided by Lillian Chou
Categories Beef Mustard Roast Father's Day Dinner Meat Beef Tenderloin Spice Cinnamon Cardamom Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 to 6 servings
Number Of Ingredients 12
Steps:
- Toast spices with salt in a dry 10-inch heavy skillet over medium-low heat, stirring occasionally, until mustard seeds begin to pop, 3 to 5 minutes. Cool completely, then grind in grinder.
- Preheat oven to 350°F with rack in middle.
- Pat beef dry, then rub spice mixture all over it (including ends). Heat oil in same skillet over high heat until it shimmers. Brown beef on all sides, about 10 minutes total.
- Transfer beef to a small roasting pan and roast until an instant-read thermometer inserted diagonally 2 inches into center of meat registers 120°F for medium-rare, 25 to 30 minutes. Transfer beef to a cutting board and let stand 10 minutes (internal temperature will rise to about 130°F).
- Cut off string and slice beef. Serve warm or at room temperature.
SPICED ROAST BEEF
Matt Tebbutt's roast beef combines spices and meltingly tender meat. It'll be just as good cold, too
Provided by Matt Tebbutt
Categories Main course
Time 2h
Yield Serves 6 with leftovers
Number Of Ingredients 6
Steps:
- Combine all the spices and ½ tbsp salt together in a pestle and mortar. Give everything a good grind, keeping a little of its coarseness. Rub the oil and then the ground spices all over the beef and massage in well. Cover and chill overnight to marinate.
- Next day, heat oven to 190C/170C fan/gas 5. Weigh your joint and roast for 10 mins per 450g for rare meat and 15 mins per 450g for medium, plus an extra 20 mins. Cover and rest for 20 mins while you finish the salads, then slice and serve. Alternatively, roast the beef in the morning and serve at room temperature for dinner.
Nutrition Facts : Calories 396 calories, Fat 21 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 51 grams protein, Sodium 0.68 milligram of sodium
INDIAN SPICED BEEF ROAST
My mother used to make a spicy beef roast but I don't know what she put in it. So, I just tried my own way of doing it and here's the recipe!
Provided by Ranikabani
Categories Meat
Time 2h25m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Wash meat, cut into thick slices or into 4-6 chunks.
- Prick meat with a fork on all sides.
- Using a mortar and pestle, grind the cinnamon stick, cloves, chili flakes, and dried red chilies, and pepper corns and put into a bowl.
- To that bowl add cinnamon powder and turmeric, ginger-garlic paste.
- Then grind the green chillies in mortar and pestle or chop very finely and add it to the bowl.
- Add the vinegar, sugar and salt to the bowl and stir well.
- Dredge the meat in the spice mixture and let it sit for two hours.
- Preheat oven to 350°F.
- In an electric frying pan, heat oil and saute onions till tender.
- Add meat with spices and brown for about 7-8 minutes turning once.
- Put half of the meat, spices and onion in a roasting pan.
- Put one cup of tomatoes in over it.
- Layer the rest of the meat on top.
- Add the remaining tomatoes and 2 cups of water.
- Bake for 1 1/2 hrs to 2 hrs or until roast is very tender, stirring and turning meat a couple of times during the baking process.
Nutrition Facts : Calories 897.2, Fat 77.6, SaturatedFat 31.5, Cholesterol 165.6, Sodium 477.4, Carbohydrate 10.7, Fiber 2, Sugar 5.9, Protein 37.9
SPICED BEEF ROAST
"In the South, this tangy roast is traditionally served cold or at room temperature, but we like it piping hot," notes Barb Bredthauer of Omaha, Nebraska. "It's great for special occasions, and the leftovers are fantastic."
Provided by Taste of Home
Categories Dinner
Time 2h35m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- For marinade, combine the onion, vinegar, broth, brown sugar, bay leaf and seasonings in a small saucepan. Cook and stir over medium heat until sugar is dissolved. Cool to room temperature., Pierce roast several times with a meat fork; place in a large resealable plastic bag. Add cooled marinade. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Place meat and marinade in an ungreased 11x7-in. baking dish. Bake, uncovered, at 325° for 1-1/2 hours. Stir in dried fruit and raisins. Bake 45-55 minutes longer or until meat and fruit are tender. Discard bay leaf. Remove roast to a platter; let stand for 10 minutes before slicing. , For gravy, combine cornstarch and water until smooth. Pour pan juices into a saucepan; gradually stir in cornstarch mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with beef.
Nutrition Facts : Calories 317 calories, Fat 6g fat (2g saturated fat), Cholesterol 71mg cholesterol, Sodium 285mg sodium, Carbohydrate 38g carbohydrate (32g sugars, Fiber 4g fiber), Protein 26g protein. Diabetic Exchanges
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