To serve, top a lettuce leaf with a few spoonfuls of rice, 1-2 meat strips, and a spoonful of the marinade reduction. Sprinkle with the other condiments and drizzle with sriracha. Roll up and eat.

Place beef Strip Filets and remaining sauce in a food-safe plastic bag; turn steaks to coat. Close the bag securely and marinate in the refrigerator for 15 minutes to 2 hours. Remove filets from ...

5. Transfer to a wire rack and set aside. Heat 2 teaspoons of oil in a large wok or frying pan over a high heat. Add the ...

In a new book, Chef Hugh Mangum — based in Los Angeles, with contributions from Chef May Chow in Hong Kong — compiles ...

Heat pan over medium heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Repeat with remaining beef. Evenly divide beef ...

Fran Fehling, West Brighton Ingredients: 2 beef shoulder center steaks (ranch), cut 1 inch thick, about 8 ounces each, cut into 1/4-inch strips Marinade: 1/4 cup white wine 2 tablespoons apricot ...

The marinated beef strips are then dehydrated for several days and packed for resale. Because of this labor-intensive process, the price of beef jerky can be higher than expected, ...

Grill up marinated beef for quick and easy, salsa-topped tacos and update your upside-down cake with mangos and coconut. IE 11 is not supported. For an optimal experience visit our site on another ...

Make the marinade: Mix soy sauce, water, brown sugar, 1 teaspoon sesame oil and 1 teaspoon minced garlic together in a small bowl. Remove visible fat from the meat and cut into ½-inch cubes ...

Prepare rice according to package directions; keep warm. Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick uniform strips. Combine vegetables and 3 Tbsp. water in large ...