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, 2006, Robin Miller, All rights reserved
Copyright, 2005, Robin Miller, All rights reserved
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Taken in the issue of June 2006 of Coup de Pouce. This is a recipe for the barbecue.
A recipe I found on www.allrecipes.com that I modified to fit my allergies and our tastes. We like our oriental food saucy, so I made extra sauce and added water chestnuts for DD. This has a kick to it from the ginger, red pepper flakes and the chili paste
I found this in a newspaper database and want to put it out here for safe-keeping. Can be used as an appetizer or light meal.
Excellent Mild Asian flavor. If you like it more kicked up, double the amount of garlic, teriyaki, soy and hoisin sauce. This recipe has been updated because the ingredients were originally for 1/2 lb steak.
This is from the Weight Watchers New Complete cookbook. Another one of my favorites. These are just like the teriyaki beef strips you get in Chinese restaurants. Oh so yummy and good for you too! Great with rice.
This serves 16 as an appetizer or 4 as a main course. This can be done on the grill also. Time does not include marinating time. From the Texas Beef Council's website.
For my 46th birthday my husband treated me to a one-evening cooking course. It must have been one of the most enjoyable evenings I've ever had. This recipe is from that course. This was the appetizer and a very popular one at that. Don't let the long list
"Sauteed sirloin steak strips, carrots, snow peas, onion, garlic and ginger join Swanson® Beef Broth, soy sauce and crushed red pepper for a delicious soup with Asian flair."