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INGREDIENTS:
1 (1-lb.) boneless beef sirloin steak (1 inch thick)
3 tablespoons teriyaki sauce
1/2 teaspoon coarse ground black pepper
1/2 cup chopped red bell pepper
1 (3-oz.) can Green Giant® Sliced Mushrooms, undrained
DIRECTIONS:
1. Heat grill. Brush both sides of steak with 2 tablespoons of the teriyaki sauce; sprinkle both sides with pepper.
2. When ready to grill, place steak on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals; cover grill. Cook 10 to 15 minutes or until steak is of desired doneness, turning once.
3. Meanwhile, spray medium nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add bell pepper; cook and stir 2 minutes. Add mushrooms with liquid and remaining tablespoon teriyaki sauce. Cook 2 to 3 minutes or until thoroughly heated and bell pepper is tender, stirring occasionally. Serve sauce over steak.
Grilled beef, chicken and shrimp with onions and bell pepper. Pico de gallo ( minced tomatoes, onions and jalapeno in lime juice), Spanish rice.
A fajita is a term found in Tex-Mex cuisine, commonly referring to any grilled meat. The term originally referred to the cut of beef used in the dish which is known as skirt steak.
Popular meats today also include chicken, pork, shrimp, and all cuts of beef. In restaurants, the meat is often cooked with onions and bell peppers. Popular condiments are shredded lettuce, sour cream, guacamole, salsa, pico de gallo, cheese, and grilled tomato and/or jalapeno..
my first attempt at making bibimbap...so good...not as good as at a Korean restaurant of course, but hey, i did my best....blogged about here
Grilled beef and Korean side dishes! Daniel's table setting! awesome!
www.maangchi.com/recipe/grilled-beef
Daniel says "... ".I enjoy the beautiful day with some wonderful Korean bbq that I made myself, something I do often during the spring and summer. I tend to over do the number of banchan - but I just love the variety..."
Grilled Beef with Vermicelli Wrap - Hoang Bakao, Springvale
Hoang Bakao
17 Balmoral Ave Springvale 3171
(03) 9558 5996
Dinner @ 'Wrap & Roll' (www.wrap-roll.com/trang-chu.html?lang=en) on my last evening in Ho Chi Minh City.
My neighbours at the next table ordered this. I couldn't help be drawn to it and was eventually tempted into ordering it as well. It reminds me so much of Greek Dolmades, except the filling is minced grilled beef.
Not meant to be eaten on its own - The vine leave wrapped pieces are actually meant to be used as fillings for Ricepaper Rolls. The way to eat it involves several steps. Fresh herbs, pieces of sliced banana flower and green starfruit, strands of rice vermicelli accompanied the grilled beef rolls onto a piece of Ricepaper. Everything is then rolled by hand to form a fresh Ricepaper Roll and then dunked into a dip made from fish sauce, chilli sauce and fermented bean paste.
The explosion of flavours in the mouth is bombastic, especially if the juices of the grilled beef decided to create fireworks!
Amber made grilled beef: 쇠고기구이 !
Grilled beef chunk with green onion salad, garlic, and dipping sauce , is wrapped in lettuce! All you can do is to wrap it up and put it into your mouth! : )
the recipe is here:
Reinier made this!
He says, "..This week i picked up a gas burner and a korean grill plate and i marinated some beef (cut very thinly) in bulgogi marninade. It was terrific!! "
My grilled beef recipe:
www.maangchi.com/recipes/grilled-beef
And my bulgogi recipe: