68 deep frying beef Recipes

ground beef (or use spicy or mild italian sausages with casings removed), onion, finely chopped, garlic cloves, finely chopped (garlic-lovers use more), cooked rice , firmly packed when measuring, eggs, beaten, melted butter, fresh grated parmesan cheese, cayenne pepper (optional), dried parsley (can use 1/4 cup chopped fresh parsley), coarsely crumbled feta cheese (can use more ), garlic powder (optional add in for more garlic flavor), salt & freshly ground black pepper, egg (may need another ), dry breadcrumbs, oil, for deep-frying

flank steak, shredded, egg white, salt (may omit if desired), cornstarch, oil, for deep-frying, bamboo shoot, shredded, scallion, green parts only ,cut into 1-inch pieces, sherry wine, hoisin sauce, dark soy sauce, chicken stock, sugar, cornstarch, chili paste with garlic

sirloin steak , julienned, salt, egg white, cornstarch, oil, for deep-frying, onions, sliced thinly, cooking sherry, sugar, soy sauce, cooked rice

ground pork, ground beef, onion, grated, garlic cloves, minced, potato, grated, carrot, grated, mushroom, grated, parsley, minced, dill, minced, eggs, rice, cooked, salt, pepper, flour, oil

ground turkey or beef, refried beans, chopped onion, tomato sauce, divided, chili powder, minced garlic, ground cumin, flour tortillas (10 inches), warmed, chopped green chilies, chopped jalapeno peppers, oil for deep-fat frying, shredded cheddar cheese

boneless beef chuck roast, cubed, chopped onion, canned chopped green chilies, garlic clove, minced, ground cumin, salt, pepper, water, tomatillos, husks removed, chopped, chopped onion, canola oil, canned chopped green chilies, minced fresh cilantro, garlic cloves, minced, salt and pepper, flour tortillas (8 inches), warmed, oil for deep-fat frying

boneless beef chuck roast, cubed, chopped onion, canned chopped green chilies, garlic clove, minced, ground cumin, salt, pepper, water, tomatillos, husks removed, chopped, chopped onion, canola oil, canned chopped green chilies, minced fresh cilantro, garlic cloves, minced, salt and pepper, flour tortillas (8 inches), warmed, oil for deep-fat frying

mayonnaise, chopped onion, lemon juice, horseradish mustard or spicy brown mustard, beef tenderloin, cut into 3/4-inch cubes, oil for deep-fat frying

firm but ripe large mangoes, peeled, pitted, chopped, papaya, peeled, seeded, chopped, chopped onion, distilled white vinegar, sugar, chinese five-spice powder, cayenne pepper, dried currants, vegetable oil, chopped onion, lean ground beef, curry powder, all purpose flour, wonton wrappers, egg (beaten to blend ), vegetable oil (for deep-frying )

soy sauce, rice vinegar, scallions, white and 2 inches of the green parts, finely chopped, plus additional chopped scallions for garnish, brown sugar, fresh ginger, finely chopped, asian toasted sesame oil, hot red pepper flakes, skirt steak , in two pieces, vegetable oil , for deep-frying the noodles plus 3 tbsp for sauteing the beef, cellophane noodles (bean threads), kosher salt and freshly ground black pepper

soy sauce, brown sugar, chopped ginger, chopped garlic, rice wine vinegar, steak, shredded savoy cabbage, shredded purple cabbage, green onions, chopped, chopped cilantro, black sesame seeds, deep fried won ton strips

flank steaks (i successfully have substituted other inexpensive cuts as well), chopped lemongrass, eye chili peppers (my mom keeps a fresh supply of these in the freezer), chopped garlic (i am guilty of using a heavy hand with the garlic, but it suits my family just fine!), chopped chinese parsley roots, chopped shallot, chopped fresh ginger, fish sauce, sugar (i had only cooking splenda in the house once, and it went undetected by ry), chopped kaffir lime leaves, oil, for deep-frying (try to choose an oil with a high smoke point such as canola, sunflower etc...), sriracha sauce

corn on the cob, extra virgin olive oil, red chili pepper, seeded and chopped, red onion, sliced thin, beef tomato, skinned seeded and chopped, lime , juice and zest of, coriander, vegetable oil (for deep frying), flour tortillas

shoulder steak, trimmed , frozen 30 minutes to 1 hour, baking soda, garlic, crushed plus 2 tbsp chopped, egg white, salt, sesame seeds, sugar, peanut oil plus 4 cups, for deep-frying, cornstarch, soy sauce, shao hsing (chinese rice wine) or dry sherry, chinese dark vinegar (available in asian groceries) or balsamic vinegar, sesame oil, chinese sesame paste (available in asian groceries), pencil-thin asparagus tips (4 inches), red bell pepper, very thinly sliced (about 1/3 cup), dried red chili peppers, scallions, chopped, chopped ginger

beef top round steak, trimmed, salt, pepper, king arthur unbleached all-purpose flour, milk, egg, lightly beaten, oil for deep-fat frying, onion, chopped, beef broth

ground turkey or beef, chopped onion, chopped green pepper, refried beans, shredded cheddar cheese, ketchup, chili powder, ground cumin, wonton wrappers, oil for deep-fat frying, salsa

seasonal fish and vegetables are used in tempura. the ingredients for tempura in the recipe below are only a few of the many, many common ingredients that lend themselves to this treatment. shrimp; squid; small whole fish like perch, smelt, and goby; white-fleshed saltwater fish; eggplant; green beans; onion rings; sweet potato slices; bell pepper strips; mushrooms - the list could go on for several pages. chicken, beef and pork, however, are not usually prepared as tempura because of their relatively heavier, identifiable taste. chicken and pork are deep-fried in other ways, and beef is often given a more highlighted preparation, say, in sukiyaki., http://japanesefood.about.com/od/tempura/a/cookingtempura.htm, basic steps for cooking tempura, prepare the ingredients ., make tempura batter ., heat vegetable oil in a deep pan to 340-350f degree., lightly dip ingredients in the batter and immediately fry them until crisp. it takes longer to fry vegetables than to fry seafood., drain tempura on a rack ., serve right away with tentsuyu (tempura dipping sauce) or salt. tempura is best served hot. *grated daikon radish is a common condiment., tempura batter recipe - japanese recipe, http://japanesefood.about.com/od/tempura/r/tempurabatter.htm, egg, ice water, all purpose flour, preparation, beat an egg in a bowl. add ice water in the bowl. be sure to use very cold water., add sifted flour in the bowl and mix lightly. be careful not to overmix the batter., tempura dipping sauce recipe, tempura dipping sauce is called tentsuyu in japanese. serve this sauce with tempura., dashi soup stock, mirin, soy sauce, sugar, preparation, put mirin in a pan and heat. add soy sauce and dashi soup stock in the pan. bring the sauce to a boil., tips for making crispy tempura, by setsuko yoshizuka, tip 1: ice, use ice water for the batter. this is really important to prevent the batter from absorbing too much oil., tip 2: batter (tempura batter recipe), do not make the batter ahead of time. try not to over mix the batter and not to coat ingredients with the batter too much., if you are frying both seafood and vegetables, fry vegetables first. then, fry seafood. fry vegetables at 340f degree and fry seafood at 350f degree., tip 4: oil temperature, check the temperature of frying oil , drop a little batter into the oil. if the batter comes up right away instead of sinking to the bottom of the pan, it s about 360 f degree. if the batter goes halfway to the bottom and comes up, it s about 340f degree. this is said to be the right temperature to fry tempura.

vegetable oil, scallions, chopped, chopped celery, chopped carrot, garlic, crushed, dry red wine, rich brown beef , veal or chicken stock, hot, toasted instant flour (recommended : wondra), butter, tomato paste, a sachet d epices containing : 1 sprig parsley, 1 sprig thyme, 1 bay leaf, 1 black peppercorn, vegetable or canola oil (if deep-frying), chili powder, salt, garlic powder, all-purpose flour (if deep-frying ), boneless chicken breasts, cut into chunks