Beef And Garlic Recipes

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BEEF WITH GARLIC SAUCE



Beef with Garlic Sauce image

This hearty Beef with Garlic Sauce is an easy stir fry dinner with tender pieces of beef and sliced mushrooms in a simple garlic sauce! It's an easy 20 minute dinner for any night of the week! Serve with rice or fried noodles and some stir fried or steamed vegetables for a quick meal!

Provided by Angela

Categories     Beef Dishes     Dinner Recipes     Main Course

Time 20m

Number Of Ingredients 10

1 lb flank steak ((or top sirloin - thinly sliced, against the grain))
1/2 Tbsp corn starch
1 Tbsp olive oil ((extra virgin))
1 Tbsp garlic ((finely minced or crushed))
8 oz mushrooms ((sliced - white button mushrooms, cremini or shiitake))
1/2 tsp garlic powder
1/2 tsp ground black pepper
1 Tbsp soy sauce
2 green onions ((sliced, optional, garnish))
sesame seeds ((optional, garnish))

Steps:

  • Place thinly sliced beef in a large bowl, then sprinkle the cornstarch over the beef. Toss the beef until lightly coated with the cornstarch, set aside.
  • Heat a wok, large skillet, or non-stick frying pan over medium high heat with the olive oil. Once the oil begins to shimmer, add the garlic and mushrooms. Stir frequently and cook until the garlic is golden and fragrant, about 1-2 minutes.
  • Add the thinly sliced beef and continue to cook over medium high heat until the beef is about half way cooked. Add the soy sauce and sprinkle garlic powder and black pepper over the cooking beef. Stir to coat and continue to cook until the meat is completely browned.
  • Remove from heat and serve immediately. Serve over rice or fried noodles, garnished with sliced green onions and sesame seeds.

Nutrition Facts : Calories 212 kcal, Carbohydrate 5 g, Protein 27 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 68 mg, Sodium 316 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

BEEF AND GARLIC



Beef and Garlic image

This is from the Garlic Lover's Cookbook, another recipe tried and loved. Thank you MichEgan for this delightful book Cookbook Swap 2007. This is a very simple dish to make for a weekend or weeknight dinner. Can be dressed up for company without much fuss. A very adaptable recipe. Aromatic and delicious!

Provided by Chef1MOM-Connie

Categories     < 30 Mins

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 10

1 lb beef sirloin, thinly sliced
6 garlic cloves, thinly sliced
vegetable oil cooking spray
2 green onions, sliced
1/2 lb bok choy, sliced
3 tablespoons light soy sauce
1 tablespoon oyster sauce
1/3 cup low-fat beef broth
1 tomatoes, peeled and cut into eighths
salt & pepper

Steps:

  • Mix beef and garlic and let sit for 10 minutes. Sauté beef and garlic in a nonstick pan sprayed with vegetable oil.
  • When beef is done, remove from pan.
  • In same pan, sauté green onions and bok choy until vegetables are tender.
  • Return beef to pan and add soy sauce, oyster sauce, beef broth, and tomato wedges and cook for 3 minutes, med high. (varies depending on pan size, fuel, thickness of pan).
  • Season with salt and pepper to taste.
  • Great served over rice, noodles or alone with a side.
  • I have also made without bok choy and used slice green peppers and water chestnuts, baby corn. As I said, very versatile.

Nutrition Facts : Calories 386.4, Fat 24.8, SaturatedFat 9.8, Cholesterol 101.3, Sodium 1303.5, Carbohydrate 7.6, Fiber 1.8, Sugar 2.6, Protein 32.8

GARLIC ROAST BEEF



Garlic Roast Beef image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 8

One 3- to 4-pound whole beef tenderloin, kept at room temperature for 1 to 2 hours
Kosher salt and freshly cracked black pepper
10 cloves garlic
3 tablespoons olive oil
2 tablespoons Dijon mustard
1 tablespoon honey
1 1/2 cups beef broth
1 tablespoon fresh Italian parsley, chopped

Steps:

  • Preheat the oven to 475 degrees F.
  • Place the beef in a roasting pan with a rack. Sprinkle with salt and pepper all over.
  • Add the garlic, oil, mustard and honey to a food processor. Pulse until the garlic is finely chopped. Rub the mixture evenly all over the beef. Pour the beef broth in the bottom of the roasting pan.
  • Bake until the internal temperature is 130 to 135 degrees F, 30 to 35 minutes.
  • Transfer the beef to a carving board and allow to rest for 30 minutes. Heat the roasting pan over medium heat and scrape up any browned bits. Pour any pan drippings onto a rimmed platter. Carve the beef into thick slices and transfer to the platter. Sprinkle with the parsley. Serve warm or at room temperature.

GARLIC GINGER BEEF



Garlic Ginger Beef image

This stir-fry takes a little longer to prepare, since the meat has to marinate first-but it's well worth the wait! Our Test Kitchen staff tossed together the pleasing combination.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 17

4 tablespoons reduced-sodium soy sauce, divided
1 tablespoon balsamic vinegar
1-1/2 teaspoons minced garlic, divided
1 teaspoon brown sugar
3 teaspoons minced fresh gingerroot
1 pound beef top sirloin steak, cut into 1/4-inch strips
2 teaspoons cornstarch
1/2 cup beef broth
2 tablespoons ketchup
2 tablespoons sherry or white wine vinegar
1 tablespoon steak sauce
1/8 teaspoon cayenne pepper
4 teaspoons canola oil, divided
2 large sweet red peppers, cut into 1-inch pieces
6 green onions, cut into 2-inch pieces
8 ounces fresh snow peas
Hot cooked rice, optional

Steps:

  • In a large resealable plastic bag, combine 2 tablespoons soy sauce, balsamic vinegar, 1 teaspoon garlic, brown sugar and 1/2 teaspoon ground ginger or 2 teaspoons gingerroot; mix well. Add the beef. Seal bag and turn to coat; refrigerate for at least 1 hour, turning once. In a bowl, combine the cornstarch, broth, ketchup, sherry or vinegar, steak sauce, cayenne and remaining soy sauce until smooth; set aside., In a large nonstick skillet or wok, stir-fry beef in batches in 2 teaspoons hot oil until no longer pink. Remove and keep warm. In the same pan, stir-fry red peppers and onions in remaining oil for 2 minutes. Add the peas and remaining garlic and ginger; stir-fry for 2-3 minutes or until vegetables are crisp-tender. Return beef to the pan. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice if desired.

Nutrition Facts : Calories 310 calories, Fat 11g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 934mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 4g fiber), Protein 30g protein. Diabetic Exchanges

GARLIC BEEF ENCHILADAS



Garlic Beef Enchiladas image

Beef enchiladas are typically prepared with corn tortillas, but my husband, Jeff, and I prefer flour tortillas. I use them in this saucy casserole that has irresistible home-cooked flavor and a subtle kick. -Jennifer Standridge, Dallas, Georgia

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 5 servings.

Number Of Ingredients 21

1 pound ground beef
1 medium onion, chopped
2 tablespoons all-purpose flour
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon rubbed sage
1 can (14-1/2 ounces) stewed tomatoes, cut up
1/3 cup butter
4 to 6 garlic cloves, minced
1/2 cup all-purpose flour
1 can (14-1/2 ounces) beef broth
1 can (15 ounces) tomato sauce
1 to 2 tablespoons chili powder
1 to 2 teaspoons ground cumin
1 to 2 teaspoons rubbed sage
1/2 teaspoon salt
10 flour tortillas (6 inches), warmed
2 cups shredded Colby-Monterey Jack cheese, divided
Optional toppings: Halved grape tomatoes, minced fresh cilantro, sliced jalapeno peppers, chopped or sliced red onion and cubed avocado

Steps:

  • Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat until beef is no longer pink, 6-8 minutes, breaking meat into crumbles; drain. Stir in flour and seasonings. Add tomatoes; bring to a boil. Reduce heat; simmer, covered, 15 minutes., In a saucepan, heat butter over medium-high heat. Add garlic; cook and stir 1 minute or until tender. Stir in flour until blended; gradually whisk in broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in tomato sauce and seasonings; heat through. , Pour 1-1/2 cups sauce into an ungreased 13x9-in. baking dish. Place about 1/4 cup beef mixture off center on each tortilla; top with 1-2 tablespoons cheese. Roll up and place over sauce, seam side down. Top with remaining sauce. , Bake, covered, until heated through, 30-35 minutes. Sprinkle with remaining cheese. Bake, uncovered, until cheese is melted, 10-15 minutes longer. Serve with toppings as desired.

Nutrition Facts : Calories 751 calories, Fat 43g fat (21g saturated fat), Cholesterol 128mg cholesterol, Sodium 2536mg sodium, Carbohydrate 56g carbohydrate (8g sugars, Fiber 4g fiber), Protein 38g protein.

GARLIC BEEF



Garlic beef image

A cheap cut of beef transformed into a tender treat

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 25m

Number Of Ingredients 4

1 tbsp black peppercorn
6 garlic cloves
4 tbsp red wine vinegar
600g piece well-trimmed beef skirt

Steps:

  • In a pestle and mortar, crush peppercorns and garlic with a pinch of salt until you have a smooth-ish paste, then stir in the vinegar. Sit the beef in a non-metallic dish, then rub all over with the paste. Leave in the fridge for a few hrs, but no longer.
  • To cook, place a griddle pan over a very hot heat. Rub the marinade off the meat, then season with a little more salt. Cook meat until charred on each side - about 5 mins on each side for rare; if the cut is very thick, you may want to roast it in a hot oven for 5 mins after searing. Lift onto a chopping board, then rest for 5 mins before carving into slices and serving with chips, if you like.

Nutrition Facts : Calories 205 calories, Fat 6 grams fat, Carbohydrate 3 grams carbohydrates, Sugar 0.24 grams sugar, Protein 34 grams protein

GRILLED BEEF TENDERLOIN WITH HERB-GARLIC-PEPPER COATING



Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating image

Rosemary, thyme, and garlic season a whole beef tenderloin which is then grilled to a rosy pink.

Provided by USA WEEKEND Pam Anderson

Categories     Main Dish Recipes     Roast Recipes

Time 1h25m

Yield 13

Number Of Ingredients 7

1 (5 pound) whole beef tenderloin
6 tablespoons olive oil
8 large garlic cloves, minced
2 tablespoons minced fresh rosemary
1 tablespoon dried thyme leaves
2 tablespoons coarsely ground black pepper
1 tablespoon salt

Steps:

  • Prepare beef: Trim off excess fat with a sharp knife. Fold thin tip end under to approximate the thickness of the rest of the roast. Tie with butcher's twine, then keep tying the roast with twine every 11/2 to 2 inches (to help the roast keep its shape). Snip silverskin with scissors to keep roast from bowing during cooking. Then, mix oil, garlic, rosemary, thyme, pepper and salt; rub over roast to coat. Set meat aside.
  • Either build a charcoal fire in half the grill or turn all gas burners on high for 10 minutes. Lubricate grate with an oil-soaked rag using tongs. Place beef on hot rack and close lid; grill until well-seared, about 5 minutes. Turn meat and close lid; grill until well-seared on second side, another 5 minutes.
  • Move meat to the charcoal grill's cool side, or turn off burner directly underneath the meat and turn remaining one or two burners (depending on grill style) to medium. Cook until a meat thermometer inserted in the thickest section registers 130 degrees for rosy pink, 45 to 60 minutes, depending on tenderloin size and grill. Let meat rest 15 minutes before carving.

Nutrition Facts : Calories 364.3 calories, Carbohydrate 1.9 g, Cholesterol 88.9 mg, Fat 27.3 g, Fiber 0.5 g, Protein 26.5 g, SaturatedFat 9.1 g, Sodium 599 mg

BEEF & GARLIC SCAPES STIR FRY



Beef & Garlic Scapes Stir Fry image

Garlic scapes appear in many Chinese dishes. If you don't grow garlic or can't buy scapes at a country market, substitute with green onions or green beans.

Provided by CountryLady

Categories     Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon minced gingerroot
1 teaspoon sesame oil
2 garlic cloves, minced
1/2 teaspoon pepper
1 lb grilling top sirloin steak
3 cups garlic scapes, 1 inch pieces
1 small hot red pepper
2 tablespoons vegetable oil
1/4 teaspoon salt
1/4 cup beef stock

Steps:

  • Whisk first 6 ingredients together in a bowl.
  • Slice beef across the grain into thin strips, add to bowl& toss to coat; let stand for 15 minutes.
  • Cook garlic scapes in a pot of boiling salted water until tender-crisp, about 2 minutes; drain& refresh under cold water.
  • Drain again, pat dry& set aside.
  • Wearing rubber gloves, cut hot pepper in half lengthwise, deseed& finely slice.
  • Heat 1 tbsp of the oil in a wok or deep skillet over high heat.
  • Stir fry beef in batches, using remaining oil as necessary, until browned but still pink inside, about 2 minutes; transfer to a bowl.
  • Stir fry hot pepper& salt for 1 minute; return beef, any accumulated juices, scapes& stock to wok and stir fry until hot, about a minute.

BEEF PARMESAN WITH GARLIC PASTA



Beef Parmesan with Garlic Pasta image

This is a great, inexpensive alternative to veal parmesan!

Provided by Lorrie

Categories     Main Dish Recipes     Pasta

Time 1h

Yield 4

Number Of Ingredients 11

1 ½ pounds beef cube steak
1 onion, sliced into thin rings
1 green bell pepper, sliced in rings
1 cup Italian seasoned bread crumbs
½ cup grated Parmesan cheese
2 tablespoons olive oil
16 ounces Classico® Tomato and Basil Sauce
½ cup shredded mozzarella cheese
12 ounces angel hair pasta
2 teaspoons minced garlic
¼ cup butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cut cube steak into serving size pieces. Coat meat with the bread crumbs and parmesan cheese. Heat olive oil in a large frying pan, and saute 1 teaspoon of the garlic for 3 minutes. Quick fry (brown quickly on both sides) meat. Place meat in a casserole baking dish, slightly overlapping edges. Place onion rings and peppers on top of meat, and pour pasta sauce over all.
  • Bake at 350 degrees F (175 degrees C) for 30 to 45 minutes, depending on the thickness of the meat. Sprinkle mozzarella over meat and leave in the oven till bubbly.
  • Boil pasta al dente. Drain, and toss in butter and 1 teaspoon garlic. For a stronger garlic taste, season with garlic powder. Top with grated parmesan and parsley for color. Serve meat and sauce atop a mound of pasta! HINT: make the meat ahead of time, and refrigerate over night, the acid in the tomato sauce will tenderize the meat even more. If you do this, save the mozzarella till the last minute.

Nutrition Facts : Calories 971.3 calories, Carbohydrate 81.6 g, Cholesterol 154.4 mg, Fat 45.1 g, Fiber 7.3 g, Protein 59.2 g, SaturatedFat 18.5 g, Sodium 1389.1 mg, Sugar 10.8 g

STIR-FRIED BEEF WITH GARLIC AND ROSEMARY



Stir-Fried Beef with Garlic and Rosemary image

Take stir-fry in a completely new direction by changing the flavor profile. Serve on cooked polenta sliced, brushed with oil and broiled, or soft.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 25m

Number Of Ingredients 9

Coarse salt
1 pound skirt or sirloin steak, thinly sliced across the grain
2 tablespoons olive oil, plus 1 teaspoon for polenta
1 head broccoli, cut into florets, stems peeled and sliced (3 cups total)
4 cloves garlic, thinly sliced
2 sprigs rosemary
1/4 cup balsamic vinegar
2 tablespoons unsalted butter
1 tube (18 ounces) prepared polenta, cut into 1/2-inch slices

Steps:

  • Heat broiler. Brush a rimmed baking sheet with oil and arrange slices in a single layer; brush 1 teaspoon oil over tops. Broil 4 inches from heat, without turning, until golden and browning in spots, 20 to 25 minutes.
  • Meanwhile, season steak with salt. In a large skillet, heat oil over high and swirl to coat. In batches, cook steak, undisturbed, until brown on one side, 2 minutes (do not crowd pan). Flip and cook until cooked just cooked through, 1 minute. Transfer to a plate.
  • Add broccoli and 1/3 cup water to skillet and cook until broccoli is bright green and water almost evaporates, about 2 minutes. Add garlic and rosemary and cook, stirring, until fragrant, 15 seconds. Add vinegar and bring to a boil. Remove from heat, return steak to skillet and toss to coat. Add butter and swirl until melted. Season with salt. Serve over polenta slices.

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From solar-heart.com


10 BEST CHINESE GARLIC BEEF RECIPES | YUMMLY

From yummly.com


SLOW COOKER ROASTED GARLIC BEEF SANDWICHES
2019-03-31 Pat the chuck roast dry with paper towels. In a small bowl, stir together the salt, black pepper, onion powder, paprika and brown sugar. Rub and pat the spice mixture evenly on the roast. Place the roast in a 4- or 5-quart slow cooker. Pour the beef broth around the roast, cover, and cook on low for 8-9 hours or high for 5-6 hours.
From melskitchencafe.com


GARLIC ROAST BEEF | MCCORMICK
Insert garlic slices in slits. Mix Italian seasoning, salt and pepper in small bowl. Rub evenly over entire roast. 3 Roast 1 1/2 hours or until desired doneness. Cover loosely with foil. Let stand 10 minutes before slicing. SIGN-UP FOR OUR FREE MEAL PLANNER
From mccormick.com


ROAST BEEF WITH SMASHED GARLIC GRAVY | RACHAEL RAY IN SEASON
Squeeze the roasted garlic into a cup. Step 7. Place the roasting pan over medium heat. Add the wine and bring to a simmer. Cook, stirring occasionally, until the liquid is reduced by half, 7 to 8 minutes. Transfer the juices to a medium saucepan; whisk in the broth, roasted garlic and mustard. Simmer the gravy until thickened slightly, 5 minutes.
From rachaelraymag.com


JUICY STEAK BITES RECIPE - BEST BEEF RECIPES
2022-05-07 ½ Garlic butter recipe 1 tablespoon fresh parsley chopped, for garnish Instructions Pat 2 pounds of sirloin steak dry, and cut into bite-size pieces. Season generously with salt and pepper to taste.Heat 2 tablespoons olive oil in a large skillet over high heat. Once it's hot, add the steak in a single layer.
From bestbeefrecipes.com


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