254 beef marinade Recipes

beef broth, dry white wine, dried oregano, dried thyme, pepper, tomato paste, garlic powder, onion powder, prepared mustard

beef broth or 10 oz chicken broth, oil, onion, thin sliced, red wine, bay leaf, garlic cloves, finely sliced, thyme, salt and pepper

vegetable oil, soy sauce, white wine vinegar, lemon juice, worcestershire sauce, ground dry mustard, salt, ground black pepper, chopped fresh parsley

red wine, soy sauce, sesame oil, dried basil, dried oregano, crushed bay leaf, garlic powder, lemon

beef, salad oil, soy sauce, lemon juice, worcestershire sauce, prepared mustard, black pepper, garlic, minced, onion, chopped

beef steak, about 1 inch thick, a 1 steak sauce, vegetable oil, cracked black pepper, garlic cloves, minced

beef flank steak, soy sauce, brown sugar, lemon juice, olive oil, garlic cloves, minced, onion, minced, ground ginger, black pepper

beef sirloin steaks, olive oil, cocktail sauce, honey, soy sauce, garlic, crushed, seasoning salt , or to taste, olive oil, sliced fresh mushrooms

beef sirloin steak, olive oil, seafood cocktail sauce, honey, soy sauce, garlic cloves, crushed, seasoning salt, olive oil, fresh mushrooms, sliced

beef sirloin steaks, dark beer, teriyaki sauce, brown sugar, seasoning salt, black pepper, garlic powder

beef sirloin steaks, dark beer, teriyaki sauce, brown sugar, seasoned salt, black pepper, garlic powder

lemongrass , see above, lemon zest, strips fresh (optional), garlic cloves, minced crushed, shallots, minced, red chilies, minced, light brown sugar (more or less , to taste), fish sauce (nam pla), lime juice, freshly squeezed, hot sauce (vietnamese) or 2 tsp tabasco sauce, chicken thigh fillets or 1 kg beef or 1 kg pork or 1 kg shrimp or 1 kg scallops or 1 kg squid or 1 kg fish fillets or 1 kg vegetables

you need a 1 lb steak , cut fairly thick., marinade, fish sauce, tamarind concentrate mixed with, water, lime juice, chopped thai chile peppers, mix the marinade , coat the steak with it and marinade it for at least 3 hours. the steak is then barbequed, broiled or grilled until on the rare side of medium rare, cut into half inch thick strips and the strips cut into bite sized pieces. the meat can be kept cool until just before you want to eat., remaining ingredients, fish sauce, lime juice, chopped shallots, chopped coriander/cilantro (including the roots if possible), chopped mint leaves, khao koor (see below ), freshly roasted/fried sesame seeds, freshly ground dried red chilis ., khao koor, get a medium sized wok fairly hot , and add a couple of tbsp of uncooked jasmine rice. keep in movement until the rice starts to turn golden brown. remove from the heat and allow to cool. grind to a fairly coarse powder in a spice mill, or a mortar and pestle, or a pepper mill or a good clean coffee grinder (all of these work well but keep in mind that a coffee grinder tends to grind too fine--the powder should retain some texture ) we also offer ready-made khao koor in premium quality hand brand.

tenderloin, steak marinade, salt, pepper, fresh mushrooms, portabella mushroom, white onion (sliced ), fine breadcrumbs, garlic clove (minced ), tarragon vinegar, dry white wine, tarragon leaf, puff pastry, egg

beef round steak, soy sauce, sriracha hot sauce, grated gingerroot (optional), garlic, curing spices (salt & sodium nitrite)

beef or 2 lbs chicken, extra virgin olive oil, fresh lime juice, unsweetened pineapple juice, paprika, chili powder , not a blend, fresh garlic, minced, salt, fresh ground pepper

beef marinade (the kind that is written in the description above), boneless sirloin steaks or 1 1/2 lbs skirt steaks or 1 1/2 lbs flank steaks, mayonnaise, sour cream, garlic salt, red bell peppers or 3 yellow bell peppers or 3 green bell peppers, quartered

beef tenderloin steaks or 4 top sirloin steaks, merlot (or use or cabernet sauvignon blend), garlic cloves, peeled and chopped, juniper berries, crushed, fresh parsley, fresh ground black pepper (to season ), prunes, red onion, peeled and sliced, butter, oil, brown sugar, port wine, orange , reserve the juice and zest