Place the beef in a large bowl and massage the marinade well into the meat until well covered and there is no sauce left at the bottom of the bowl. To make the sauce, place all of the ingredients ...

It comprises everything you need to facilitate a fall-off-the-fork marinade for beef tenderloin, beef tips, and especially cuts of steak like flat iron, sirloin, or tri-tip if you're grilling them.

An umami-rich overnight marinade transforms beef tenderloin, an already excellent and impressive cut of meat, into marinated ...

and tougher meats like beef or lamb for up to 24 hours. Salt is one of the most important ingredients in a marinade, yet many people forget to add it. Salt helps flavours penetrate the meat and ...

The texture is incredibly tender, more along the lines of a Flat Iron steak. They come smaller in size as a 1-to 1/2-pound ...

Rely on these steak dinner recipes for restaurant-level weeknights, from steak au poivre to carne asada, steakhouse-style rib ...

For the marinade, mix the cornflour and soy sauce, whisking with a fork until smooth. Stir in the oyster sauce, beef stock, brown sugar and sesame oil. Add black pepper to taste and whisk well.

Let them marinade for about 20 minutes. 2. Heat a wok or large frying\-pan until it is hot. Add half of the oil, and, when it is very hot and almost smoking, lift the beef out of the marinade with ...

Here is a recipe from Home Foodie and the San Miguel Pure Foods Culinary Center. 1. Marinate beef in hot sauce, liquid seasoning, Worcestershire sauce, and pepper for about 5 minutes. Drain and ...