Korea roast beef
Material: beef tenderloin 1000g,
Accessories: pear 150g, onion 50g,
Seasoning: 50g of green onion, 50g of white garlic, 30g of cooking wine, 50g of sesame oil, 50g of soy sauce 100g, 50g of sugar, 2g of monosodium glutamate, 50g of pepper 15g, and 0g of sesame 10g.
Exercise 1. Cut beef tenderloin into large pieces, shred onion and Sydney and put them together.
2. Mix onion (chopped), garlic (chopped), sesame oil, soy sauce, sugar, monosodium glutamate, pepper, cooked sesame seeds and beef bone soup into juice, pour it on beef, mix well and marinate for 24 hours.
3. Take out the beef, shake off the seasoning and bake in the oven.
Roast beef with vanilla
Ingredients: boneless lean beef steak 9 10g, salt 1/8 teaspoons, pepper 1/8 teaspoons, and fresh herbs 40g, such as parsley, basil, sage, rosemary, thyme and chives; Or 1 1/2 tablespoons of dried herbs, 2 tablespoons of dijon mustard, 1 tablespoon of olive oil or mustard oil, 3 large onions, each cut into eight pieces, and 6 small gourds, each cut into three pieces. 1 cauliflower, break up.
Exercise 1. Preheat the oven to 175℃, cut off the fat and cartilage of beef with a sharp knife, and then season with salt and pepper.
2. Put the vanilla and mustard into the food processor and stir until the vanilla is crushed and mixed with mustard. Scrape off the mixture on the cup wall of the cooking machine and pour it all into a small bowl. If you use dried herbs, you can mix herbs and mustard in a bowl. )
3. Spread the mixture from step 2 evenly on the whole piece of beef. Spread a layer of oil on the baking pan, put the beef on the baking pan and bake for 30 minutes without covering it.
4. Onions, courgettes and cauliflower were placed around the meat in the baking pan, and the vegetables began to turn oily.
5. Bake the meat and vegetables for about an hour, or insert a thermometer in the center of the beef until the center temperature reaches about 70 degrees Celsius. Turn the dish occasionally when baking to make it evenly heated.
6. Take the steak out of the oven, spoon the vegetables onto the plate and keep warm for later use. Move the beef to another plate, cover it, let it stand for 5 minutes, then slice it and serve it with vegetables.
Roast Beef
Ingredients: beef, red wine, salt, olive oil, soy sauce, sugar, garlic and black pepper.
Exercise 1. Cut beef (preferably with a certain amount of oil, such as eye meat) into 0.5cm thick slices and make a few strokes on the beef with the tail of a knife. Don't cut the meat, but scratch on the surface. (ps: This is done to make the meat fresh. You can also beat beef with a meat hammer to break its tendons. )
2. Marinate beef/kloc-for more than 0/5 minutes with red wine and olive oil, soy sauce, a little salt, sugar, garlic, black pepper and other seasonings (ps: if the meat is fresh, there is no need to marinate at all, there is nothing better than fresh materials).
3. Preheat the oven to 200 degrees, put the salted beef on a baking tray covered with tin foil, and bake for 10- 15 minutes, turning the noodles once in the middle.
Ingredients: beef, garlic, olive oil, barbecue sauce, black pepper, onion, salt.
Exercise 1. Preheat the oven at 240 degrees for 5 minutes, then put the beef in and bake it for 5 minutes.
2. Mix a portion of barbecue sauce with garlic, olive oil, barbecue sauce, black pepper, chopped green onion and appropriate amount of salt, and cover the barbecue sauce on the beef after 5 minutes.
3. Bake for another fifteen minutes.
Tritip is a piece of material, usually about 2 kg.
3 tbsp southwest barbecue seasoning (barbecue powder contains Chili powder, onion, salt and pepper)
Pepper 2 pounds
Salt 2 pounds
Wash the fresh tritip, dry it with kitchen paper, put it on the chopping board, and generously sprinkle seasoning, pepper and salt layer by layer. Heat the grill with high fire for 5 minutes, and roast the beef on each side of the grill for 5 minutes, and tighten it. Then take it out, put it on aluminum foil paper and wrap it carefully. Be careful, don't leave anything out, and be sure to wrap it all. I usually pack two or three layers. Then put it back on the grill, bake it 1 hour, turn it over every half hour, then turn to low heat, turn it over every 20 minutes, bake it for another 45 minutes, and turn off the heat. Take it out and cool it slightly. When eating, cut it into pieces and put it on a plate. It's that simple. When the beef is roasted, it is tender and shaped, and the moisture content is kept quite well. I will never get tired of cooking this dish, nor will I get tired of eating beef. Even my Emmy Award thinks it is more delicious. Once cooked, you can eat it for 2-3 days. The leftover beef can be used to make sandwiches for dad, stir-fry beef with shallots and peppers, and make beef noodles, which saves time and trouble. It is definitely one of mom's best meals. Because beef tastes sweet and soft, children can't get tired of it.
Roasted beef with onion and tomato
Ingredients: 6 sirloin steaks, 6 medium onions, 6 Roman tomatoes, 200g spinach, 240g cheese, appropriate amount of sea salt, appropriate amount of black pepper, 0/00ml olive oil/kloc, 60ml oil vinegar and appropriate amount of fresh spices.
Exercise 1. Preheat the oven to180 C, put the onion in the baking tray, drizzle with olive oil and bake for 30 minutes until brown and done.
2. Practice 10 in the remaining 1? 6? 5 15 minutes, please take out the baking tray and put in tomatoes, and bake them with onions for later use.
3. blanch the spinach and soak it in ice water to make it brittle, then drain it for later use.
4. Heat the oil pan, season the beef with sea salt and black pepper, and fry it according to your personal preference (or roast it, about 3 on each side? 6? 55 minutes), turn off the fire and sit still 7? 6? There are 58 minutes left.
5. Put the same amount of roasted onion and tomato into 6 plates, sprinkle with diced soft cheese and blanched spinach, then slice the steak on the spinach, finally decorate with a little olive oil and vinegar, and sprinkle with fresh spices. Eating warm or cold has its own taste.