SOY-GLAZED BEEF
Give beef a boost with this delicious soy marinade
Provided by Barney Desmazery
Categories Buffet, Dinner, Main course
Time 1h5m
Number Of Ingredients 7
Steps:
- To make the marinade, blitz the garlic, chilli and ginger in a blender until finely chopped. Add the soy or teriyaki sauce and ketchup, then pulse until completely blended. Put the beef in a dish and smear over the marinade. Leave in the fridge to marinate for up to 24 hours, the longer the better.
- To cook the beef, fire up the barbecue and, when flames subside and coals glow, lay it fat side down and char for about 5 mins to get fat sizzling. Flip it over and cook for 40 mins for medium rare, turning occasionally until all sides are charred. If the barbecue has a lid, use it for a smokier flavour. A few mins before taking the beef off, drizzle over brandy or bourbon (if using) to flambé the meat.
- Lift the meat onto a board, cover with foil and leave to rest for at least 10 mins. Carve the beef into slices like a roast and serve with any juices.
Nutrition Facts : Calories 420 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 62 grams protein, Sodium 0.61 milligram of sodium
PERFECT SOY-GRILLED STEAK
You may think you don't have the time to marinate meat before grilling it, but it's time-consuming only if you think a marinade has to tenderize. As far as I'm concerned, there are only two goals in marinating: to add flavor and to promote browning and crispness. Neither of these requires long soaking, although dunking the meat while the grill heats contributes to a slightly greater penetration of flavor. This marinade of soy sauce, ginger, garlic, honey and lime is ideal for steak, but it works beautifully with any tender meats like burgers, boneless chicken, tuna and swordfish, all of which can be turned in the sauce before putting them on the grill. Longer-cooking meats, like bone-in chicken, should be cooked within 10 minutes of doneness before basting with the sauce.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, steaks and chops, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Start a charcoal or wood fire or heat a gas grill; the fire should be hot and the rack no more than 4 inches from the heat source. Mix together the first 6 ingredients; taste and add more of anything you like. Turn the steak in the sauce once or twice, then let sit in the sauce until the grill is hot.
- Turn the steak one more time, then place on the grill; spoon any remaining sauce over it. For rare meat, grill about 3 minutes a side for steaks less than an inch thick. For larger or more done steak, increase the time slightly.
Nutrition Facts : @context http, Calories 345, UnsaturatedFat 12 grams, Carbohydrate 4 grams, Fat 23 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 10 grams, Sodium 990 milligrams, Sugar 1 gram, TransFat 1 gram
SOY GLAZE
Love it on grilled chicken or tuna. It gives an Asian flair.
Provided by Jack
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h35m
Yield 6
Number Of Ingredients 7
Steps:
- Stir brown sugar, soy sauce, white sugar, water, white wine vinegar, rice vinegar, and ground ginger together in a saucepan; bring to a boil, reduce heat to medium-low, and cook until reduced in volume by half, about 30 minutes.
- Let glaze cool to thicken, at least 1 hour.
Nutrition Facts : Calories 116.8 calories, Carbohydrate 28.9 g, Fiber 0.2 g, Protein 1.2 g, Sodium 758.4 mg, Sugar 26.7 g
EASY SOY-GLAZED BEEF AND GREEN BEANS
This Asian-style dish uses skirt steak and green beans for a tasty supper.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Combine soy sauce, vinegar, sesame oil, and chili sauce in a small bowl; set aside.
- In a large skillet, heat olive oil over high heat; swirl to coat pan. Season steaks with salt and pepper; cook until browned, 3 to 4 minutes per side. Transfer to a plate.
- Pour off fat from pan; add green beans and 1/3 cup water. Reduce heat to medium. Cover; cook until beans are crisp-tender, 4 to 5 minutes (add more water if pan becomes dry).
- Thinly slice beef. Pour soy mixture into pan; toss. Return beef and any accumulated juices to pan; cook (uncovered) until heated through. Add bean sprouts; toss to combine.
Nutrition Facts : Calories 333 g, Fat 15 g, Protein 38 g
SOY-GLAZED FLANK STEAK
Flank steak is pan-seared with an Asian-inspired glaze of soy sauce, ginger, and mirin.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 30m
Number Of Ingredients 10
Steps:
- Bring soy sauce, mirin, vinegar, ginger, garlic, and red-pepper flakes to a boil in a saucepan on high heat. Reduce heat; simmer until reduced by half, about 5 minutes.
- Heat a cast-iron skillet over high heat; add oil. Season steak all over with salt and pepper. Cook for 3 minutes on each side. Reduce heat to medium, and brush top of steak with some glaze; flip, and cook for 1 minute. Brush with remaining glaze, flip, and cook for 1 minute more. Transfer steak to a cutting board; let rest for 5 minutes. Slice steak against the grain into 1/8-inch-thick strips, and serve on top of or alongside spring green salad.
BRAISED BEEF IN HONEY & SOY
This sticky braise is a great way to feed a table full of people, and you can make it ahead for extra ease too
Provided by Gordon Ramsay
Categories Dinner, Main course
Time 4h30m
Number Of Ingredients 22
Steps:
- Heat oven to 160C/140C fan/gas 3. Heat the oil in a large ovenproof casserole or sauté pan, then spend a good 10 mins browning the meat well on all sides.
- Scatter the vegetables, thyme, coriander seeds and cloves in amongst the meat and continue to cook over a high heat for 10 mins until browned.
- Pour over the Sherry vinegar, soy sauce and Madeira, and drizzle over the honey. Stir everything together, then reduce over a high heat until it's sticky and syrupy and the meat is coated really well. Stir in the tomato purée.
- Pour over the stock and bring to the simmer. Stir, then taste and lightly season with salt accordingly (it may not need any as the soy is already salty). Cover the pan and place in the oven for 2½-3 hrs, stirring once or twice, until the meat is really tender. Remove the meat to another pan or container. Boil the sauce for 10 mins until sticky, then strain it over the meat.
- About 20 mins before serving, drizzle the bok choi with half the oil and the soy sauce and dust with the icing sugar. Grate over a little of the ginger, then toss well until completely coated.
- Heat the remaining oil in a large frying pan, add the bok choi and cook until the sugar coating starts to caramelise. Pour in the stock and simmer for 5 mins until tender. Reheat the mash and the beef. You are now ready to serve.
- Lift the meat out of the sauce and carve into thick slices. Place a large spoonful of mash on the side of each plate. Lay a few slices of meat on the mash. Sit two bok choi quarters on the other side of the plate and spoon over the sauce.
Nutrition Facts : Calories 545 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 15 grams sugar, Fiber 2 grams fiber, Protein 61 grams protein, Sodium 3.03 milligram of sodium
SOY-GLAZED BEEF BURGER
Provided by Elizabeth Andoh
Categories Beef Egg Onion Sauté Lunch Summer Soy Sauce Gourmet Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 4 patties
Number Of Ingredients 10
Steps:
- Heat 1 teaspoon of the oil in a skillet over medium-low heat. Add the onion and sauté for about 2 minutes, or until wilted and slightly aromatic but not browned. Add 1 tablespoon of the saké and deglaze the pan, scraping up any browned bits. Remove the pan from the heat and allow the onion to cool to room temperature.
- In a bowl, combine the beef, panko, and egg. Add the miso and the cooled onion and knead with your hands to ensure even distribution. The Japanese will often gather the meat mixture, lift it, and throw it back with force into the bowl, repeating this action 4 or 5 times - a bit like baseball practice. Although the mixture will be fairly soft, the pitching ensures the meat mass will hold together. Divide the meat mixture into 4 equal portions, and shape each portion into an oval patty about 4 inches long, 2 1/2 inches wide, and 3/4 inch thick.
- Add the remaining 1 teaspoon oil to the same skillet you used to sauté the onion and place over medium heat. When hot, add the patties and sear on the first side until browned, about 1 minute. Flip and sear the second side, pressing to flatten. The surface may crack a bit, but this is of no concern. Lower the heat, add the remaining 1 tablespoon saké, cover, and cook for 5 to 6 minutes for medium-rare. To check for doneness, press the meat with your fingertip or the back of a spoon. It should feel fairly firm. Then, poke a patty with a toothpick. The juices should run slightly pink. For a well-done burger, cook, covered, for 8 to 10 minutes. When pressed, the meat will feel very firm and juices will run clear.
- In a small bowl, combine the sugar and hot water and stir to dissolve the sugar. Add the soy sauce and stir again to mix thoroughly. Return the skillet to high heat and pour the soy mixture into it, scraping the bowl with a rubber spatula to make sure all the sugar is added. Shake the skillet to coat the beef patties, and flip them once after a minute to make sure they are evenly glazed.
- Serve the burgers hot, spooning any extra sauce on top.
More about "soy glazed beef recipes"
GRILLED RIBEYE WITH SOY BUTTER GLAZE - THE WOKS OF LIFE
From thewoksoflife.com
5/5 (14)Category BeefCuisine AmericanTotal Time 20 mins
- If you're using a frozen steak, make sure that it's thoroughly thawed prior to cooking. Rinse the steak under cold water and pat dry with paper towels. Sprinkle on all sides with salt and pepper, to taste. Heat your grill to the max heat--that means at least three of the burners on full blast high, and keeping the lid closed for a good 5-10 minutes.
- Mix the melted butter together with the soy sauce in a small bowl. When the grill is heated, put the steak on the grill, letting it brown for about 1-2 minutes. You can close the grill lid to let the heat build up and get some nice caramelization on the edges of the steak. After 1-2 minutes, turn the steak 45 degrees to get those pretty grill marks. Let cook again for 1-2 minutes. Flip the steak and repeat the above steps for the other side.
- When the steak is pretty well-browned on both sides, use your tongs lift up the steak and brown the edges. Thick cut steaks need TLC on the edges too! Now for the soy-butter glaze. Liberally brush the steak with the soy-butter mixture using a heat-proof basting brush. Flip the steak and brush the other side. You may want to wear an oven mitt for this process, as the butter may cause some fairly strong flame-ups. The glaze will make the steak perfectly caramelized and charred on the outside! Those grill marks we worked on earlier add the perfect uniformity of char and color!
- Liberally glaze the steak continuously until it's cooked to your preferred doneness--rare, medium-rare, medium, etc; this translates to grilling the steak for an additional 3-5 minutes for medium-rare, 5-7 minutes for medium, or 8-10 minutes for medium-well, though this does depend on steak thickness. A better test for doneness is to poke the steak gently with the tongs. The squishier it is, the rarer your steak will be. More firm means more well-done. Simple right?
HONEY, SESAME AND SOY GLAZED BEEF - HONEST COOKING
From honestcooking.com
Author Philosokitchen
SESAME SOY BEEF BOWLS RECIPE | HELLOFRESH
From hellofresh.com
SOY-GLAZED BEEF MEATBALLS | CANADIAN LIVING
From canadianliving.com
EASY SOY HONEY GLAZED PORK RIBS RECIPE - COOKING LSL
From cookinglsl.com
EASY PAN-FRIED SOY SAUCE GLAZED CHICKEN — VICKY PHAM
From vickypham.com
10 BEST GROUND BEEF WITH SOY SAUCE RECIPES | YUMMLY
From yummly.com
GRILLED FLANK STEAK WITH MAPLE SOY GLAZE RECIPE
From tablespoon.com
JEAN-GEORGES' SOY-GLAZED BEEF SHORT-RIBS RECIPE
From today.com
SOY-GLAZED BEEF & VEGETABLE ROLLS - EATINGWELL
From eatingwell.com
SOY-GLAZED BEEF RECIPE | RECIPES.NET
From recipes.net
BEST SOY GLAZE RECIPE - HOW TO MAKE A SIMPLE SOY …
From food52.com
STICKY HONEY-SOY GLAZED BEEF SKEWERS - BEEF RECIPES
From ibeefrecipes.com
SOY-GLAZED FLANK STEAK WITH ASIAN SLAW | BEEF LOVING TEXANS | BEEF ...
From beeflovingtexans.com
MAPLE-SOY PORK CHOPS WITH SHICHIMI TOGARASHI RECIPE
From cooking.nytimes.com
SOY GLAZED BEEF FILLET WITH SHIITAKES – SIMMER + SAUCE
From simmerandsauce.com
SUNDAY CALLS FOR OLD-FASHIONED BEEF STEW - THE NEW YORK TIMES
From nytimes.com
SOY-BRAISED BEEF SHORT RIB RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
You'll also love