I'm looking for an asian beef recire to cook... does anyone have an absolutely delicious recipe to share???

mild to spicy???I'm looking for an asian beef recire to cook... does anyone have an absolutely delicious recipe to share???
This site has EXCELLENT recipes, I got it to the Asian page for you.





http://www.txbeef.org/recipes.php3?AsianI'm looking for an asian beef recire to cook... does anyone have an absolutely delicious recipe to share???
Korean Steak


Prep Time:20 Minutes


Cook Time:10 Minutes





INGREDIENTS:


2 pounds thinly sliced Scotch fillet (chuck eye steaks)


1/2 cup soy sauce


5 tablespoons white sugar


2 1/2 tablespoons sesame seeds


2 tablespoons sesame oil


3 shallots, thinly sliced


2 cloves garlic, crushed


5 tablespoons mirin (Japanese sweet wine)





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DIRECTIONS:


In a large bowl, stir together the soy sauce, sugar, sesame seeds, sesame oil, shallots, garlic, and mirin. Add the meat, and stir to coat. Cover and refrigerate for 12 to 24 hours.


Heat a large skillet over medium heat. Fry the meat for 5 to 10 minutes, or until no longer pink. Serve with salad or fried rice.








Asian Lettuce Wraps


Prep Time:20 Minutes


Cook Time:15 Minutes


Ready In:35 Minutes





INGREDIENTS:


16 Boston Bibb or butter lettuce leaves


1 pound lean ground beef


1 tablespoon cooking oil


1 large onion, chopped


2 cloves fresh garlic, minced


1 tablespoon soy sauce


1/4 cup hoisin sauce


2 teaspoons minced pickled ginger


1 tablespoon rice wine vinegar


Asian chile pepper sauce (optional)


1 (8 ounce) can water chestnuts, drained and finely chopped


1 bunch green onions, chopped


2 teaspoons Asian (dark) sesame oil





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DIRECTIONS:


Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.


In a medium skillet over high heat, brown the ground beef in 1 tablespoon of oil, stirring often and reducing the heat to medium, if necessary. Drain, and set aside to cool. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir. Stir in chopped water chestnuts, green onions, and sesame oil, and continue cooking until the onions just begin to wilt, about 2 minutes.


Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito, and enjoy!








Sesame Lime Steak Wraps


Prep Time:15 Minutes


Cook Time:15 Minutes


Ready In:1 Hour





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INGREDIENTS:


1/2 pound eye of round, thinly sliced


1/4 cup lime juice


1/4 cup honey


1 tablespoon vegetable oil


2 teaspoons toasted sesame seeds


2 teaspoons reduced-sodium soy sauce


1 teaspoon sesame oil


1 teaspoon finely chopped fresh ginger root


4 leaves red leaf lettuce - rinsed, dried and torn


4 (8 inch) flour tortillas





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DIRECTIONS:


Place sliced beef in a shallow bowl. In a jar, combine lime juice, honey, oil, sesame seeds, soy sauce, sesame oil and grated ginger. Seal lid tightly, and shake until well combined. Pour over beef, and marinate 30 minutes.


Heat a nonstick skillet until very hot. Pour beef and marinade into pan, and saute on high heat until steak is evenly brown. Remove beef with a slotted spoon. Continue boiling marinade until reduced by half, stirring frequently to prevent burning, about 5 minutes. Put steak slices back into marinade, mix well, and set aside to cool slightly.


Place lettuce leaves on tortillas, and evenly distribute steak slices between all tortillas. Fold bottom of tortilla up by 1/3, then tightly roll from the side until wrapped.
Beef Satay (Thai) is very easy to do, requires very little ingredients (depending what recipe you choose), and can be assembled ahead of time and thrown under the broiler a few minutes before you want to serve them. Serve with peanut sauce. Here's a recipe from Cook's Illustrated, but you can also Google it and find simpler recipes.





Beef Satay





Meat that is partially frozen is easier to slice into thin strips. Asian chili sauce is available in most supermarkets under the name Sriracha. A chili-garlic sauce, known as sambal, could also be used; however, it is much spicier. Use 6-inch-long skewers for this recipe; you'll need about 24.





Serves 12


Spicy Peanut Dipping Sauce





1/2 cup smooth peanut butter


1/4 cup hot water


1 tablespoon soy sauce


2 tablespoons lime juice from 1 lime


2 tablespoons Asian chili sauce


1 tablespoon dark brown sugar


1 clove garlic , minced or pressed through a garlic press (about 1 teaspoon)


1 tablespoon chopped fresh cilantro leaves


2 scallions white and green parts, sliced thin





Beef Satay





1 1/2 pounds flank steak


1/4 cup soy sauce


1/4 cup vegetable oil


2 tablespoons Asian chili sauce , or more to taste


1/4 cup packed dark brown sugar


1/4 cup minced fresh cilantro leaves


2 cloves garlic , minced or pressed through a garlic press (about 2 teaspoons)


4 scallions , white %26amp; green parts, sliced thin


1 recipe Spicy Peanut Sauce








1. FOR SPICY PEANUT DIPPING SAUCE: Whisk the peanut butter and hot water together in a medium bowl. Stir in remaining ingredients. Transfer to a small serving bowl, and put aside to use after the beef has been placed on the skewers.





2. Cut the flank steak in half lengthwise and freeze it for 30 minutes.





3. Combine the soy sauce, oil, chili sauce, brown sugar, cilantro, garlic, and scallions in a measuring cup; set aside. Remove the flank steak from the freezer and slice each piece across the grain into 1/4-inch-thick strips. Weave the meat onto individual bamboo skewers. Dunk the meat end of each skewer in the marinade to coat; lay the skewers in a shallow dish, propping up the exposed ends of the skewers to keep them clean. Pour the remaining marinade over the meat. Refrigerate for exactly 1 hour.





4. Adjust an oven rack to the top position and heat the broiler. Lay the skewers on a wire rack set over a rimmed baking sheet and cover the skewer ends with foil. Broil for 6 to 7 minutes, flipping the skewers over halfway through, until the meat is browned. Serve immediately with the peanut sauce.
You should try Bulgogi, it's very delicious! (Personally I think it's the best Korean-beef dish)





The recipe: http://www.google.com/search?hl=en%26amp;lr=%26amp;q鈥?/a>





And you can always find a little more about it on WP if you have no idea what Bulgogi is: http://en.wikipedia.org/wiki/Bulgogi





I'm not sure if anyone else posted the same thing just with a different name..
Beef Paprika:


2 lb stewing beef


2oz pork drippings


8oz onions


2 garlic cloves


1 TBS flour


1 pint beef stock


1/2 tsp dried marjoram


1/2 tsp caraway seed


brown sugar


2 tsp paprika


s%26amp;p





Cube beef. Heat dripping in a large saucepan or flameproof casserole. Add beef and fry till brown on all sides. Peel and chop onions and garlic. Add to pan and fry until transparent. Sprinkle in flour and stir into mixture. Add stock, marjoram, caraway seed, a pinch of sugar, paprika and s%26amp;p. Cover tightly and cook gently for 1 3/4-2 hours.


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Beef-n-Broccoli:


1/2 lb beef (top round), thinly sliced


2 TBS soy sauce


1 tsp sugar


1 TBS cornstarch


1/2 tsp salt


1 TBS sherry


2 TBS oil


1 pkg frozen broccoli





Prepare marinade of soy sauce, sugar, cornstarch, salt and sherry. Marinate meat. Heat pan. Add oil and saute beef a few seconds. Prepare broccoli as indicated on package. Add broccoli to meat with water they were cooked in. Simmer a few seconds. Serve hot. with rice or noodles