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10/04/2012
Braciola (Italian Beef Rolls in Tomato Sauce)
This dish is a lean cut of beef pounded thin, then spread with a layer of grated cheese, fresh herbs, bits of prosciutto, raisins, and pine nuts, then rolled, tied, seared, and simmered for hours in tomato sauce.
Issue #150
03/26/2010
Soy Sauce–Marinated Ribs
These Hawaiian-style pork ribs are a sweeter version of kalbi, a Korean preparation for marinated and grilled beef short ribs that's sometimes cooked tableside. Continue...
Issue #118
04/06/2010
Vietnamese-Style Steak
One of our favorite cookbooks of all time is Andrea Nguyen's Into the Vietnamese Kitchen (Ten Speed Press, 2006), a compendium of the best of Vietnamese home cooking. Continue...
Issue #103
07/07/2011
Fajitas
Though Tex-Mex-style fajitas are unknown in Mexico, grilled skirt steak is eaten with tortillas in Nuevo León, under the name arrachera al carbon.
Issue #68
01/02/2001
Korean Barbecue
If you don't want to serve all the different cuts of meat in the recipe, simply buy three pounds of one type.
Issue #45
04/13/2007
Beef Stew Burgundy-Style
This is a classic, hearty stew, made rich with a good bottle of burgundy wine.
Issue #30
03/06/2007
Pacific Rim Glazed Flank Steak
The Asian-inspired marinade used to flavor this steak is both tangy and sweet, adding some welcome spice to the grill.
Issue #26
11/07/2000
Egg Noodles with Beef and Chinese Broccoli
Lo mian, literally ''tossed [or mixed] noodles'', is the generic term for any combination of fresh egg noodles and stir-fried vegetables and/or meat—known in restaurants in the United States as lo mein.
Issue #25
03/14/2002
Cured Beef Salad
Versions of this raw beef salad can be found throughout Southeast Asia, but the addition of prahok (fermented fish) makes this one distinctly Cambodian.
Issue #21
02/06/2007
Pot Roast with Potato Dumplings
This recipe is an adaptation of one in Lüchow’s German Cookbook by Jan Mitchell.
Issue #5
05/11/2010
Bourbon-Marinated Flank Steak
A 30-minute bourbon bath is all you need for juicy, tender, flavorful steak. Continue...
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Source: Chow
03/19/2010
Sichuan Boiled Beef in Fiery Sauce (Shuizhu Niurou)
Three sources of heat and spice contribute to the incendiary character of this dish: dried chiles, Sichuan peppercorns, and chile paste. Continue...
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Source: Appetite for China
01/06/2010
Marinated Flank Steak
Honey lends sweetness and red pepper flakes add a kick to this steak's flavorful marinade. Continue...
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Source: The Pioneer Woman
01/14/2009
Marinated Flank Steak, Part Two
From The Pioneer Woman
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Source: The Pioneer Woman
01/07/2009
Korean Cut Short Ribs with Ginger-Soy Marinade
From White On Rice Couple
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Source: White on Rice Couple
12/30/2008
Juicy Beef Skewers with Horseradish Dip
A vinegar-horseradish marinade gives these grilled beef skewers a spicy, tangy kick.
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Source: Nigella
12/25/2008
Grilled Spice-Rubbed Skirt Steak
A great way to cook skirt steak.
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Source: Epicurious
06/29/2008
Asian Flank Steak
A marinade of honey, orange juice, soy sauce, and rice wine vinegar does double duty—it flavors the steak and also forms the sauce.
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Source: All Recipes
04/21/2008
Asian Beef Short Ribs
Korean-style short ribs in a lively soy marinade.
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Source: Los Angeles Times