Beef With Garlic Sauce Nutrition Recipes

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GARLIC-GLAZED BEEF RIBS



Garlic-Glazed Beef Ribs image

Explore this tasty Garlic-Glazed Beef Ribs Recipe. Baste beef ribs with garlic-flavored steak sauce and lemon juice in this Garlic-Glazed Beef Ribs Recipe.

Provided by My Food and Family

Categories     Recipes

Time 25m

Yield 6 servings

Number Of Ingredients 3

1/2 cup A.1. Roasted Garlic Steak Sauce
1 Tbsp. lemon juice
3 lb. beef back ribs, cut into individual rib portions

Steps:

  • Preheat grill to medium heat. Mix steak sauce and lemon juice.
  • Grill ribs 20 min. or until cooked through, turning and brushing occasionally with the steak sauce mixture.

Nutrition Facts : Calories 390, Fat 29 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 85 mg, Sodium 460 mg, Carbohydrate 7 g, Fiber 0 g, Sugar 5 g, Protein 24 g

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 BROCCOLI WITH GARLIC SAUCE



Beef And Broccoli With Garlic Sauce image

Provided by isitme

Time 29m

Yield 4

Number Of Ingredients 14

1/2 pound beef boneless sirloin or round steak
1/4 teaspoon salt
1 dash white pepper
1 pound broccoli, cut into florets and 1 x 1/2-inch pieces
1 teaspoon cornstarch
1 teaspoon soy sauce
1 teaspoon sesame oil
1/4 cup fat-free reduced-sodium chicken broth
1 teaspoon vegetable oil
1 tablespoon finely chopped garlic
1 teaspoon finely chopped fresh ginger
2 tablespoons brown bean paste
1 can (8 ounce size) sliced bamboo shoots, drained
2 cups hot cooked rice

Steps:

  • Trim fat from beef. Cut beef lengthwise into 2-inch strips. Cut strips crosswise into 1/8-inch slices. Toss beef with salt and white pepper. Place broccoli in 1 inch boiling water; heat to boiling. Cover and cook 2 minutes. Immediately rinse with cold water; drain. Mix cornstarch and soy sauce; stir in sesame oil and broth. Spray non-stick wok or 12-inch skillet with non-stick cooking spray; heat over medium-high heat until cooking spray starts to bubble. Add beef; stir-fry about 2 minutes or until brown. Remove beef from wok. Cool wok slightly. Wipe clean and respray. Add oil and rotate wok to coat sides. Heat over medium-high heat. Add garlic, ginger root and bean paste; stir-fry 30 seconds. Add bamboo shoots; stir-fry 20 seconds. Stir in beef and broccoli. Stir in cornstarch mixture; cook and stir about 30 seconds or until thickened. Serve over rice.

CHARRED FILLET OF BEEF WITH A CREAMY GARLIC SAUCE



Charred Fillet of Beef With a Creamy Garlic Sauce image

Charred fillet of beef with a creamy garlic sauce is quick, easy and yummy. The luscious garlic sauce really puts a new spin on the beef-it is adapted from Simon Hopkinson's recipe in his great book Roast Chicken and Other Stories. Don't panic about the garlic! It is double-poached before being gently simmered, so you won't frighten the vampires away.

Provided by English_Rose

Categories     Meat

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

1 (2 lb) filet of beef, around 2lb in weight
olive oil
2 tablespoons cracked black pepper
28 garlic cloves, left whole
2 1/2 cups chicken stock
1 tablespoon Dijon mustard
1 teaspoon red currant jelly, juice
1/2 lemon
2/3 cup heavy cream

Steps:

  • Preheat the oven to 400°F Rub the oil into the beef, then roll it in the cracked pepper.
  • Heat a large frying pan, brown the beef all over, then place in a roasting tin or on a baking sheet and roast in the oven for 20 minutes for rare, 25 minutes for medium, 30 for well done.
  • The trick to check how it is cooked is to press the meat firmly with your finger. If it is blue, it will be very soft to the touch, rare slightly firmer, medium firmer still with some resilience and well done feels very firm. Allow the beef to rest for 5 minutes or so - you can add any meat juices to the sauce - before slicing.
  • To make the sauce, poach the garlic in water for a minute or so, drain, then repeat with fresh water. Now poach the garlic in the chicken stock for 10 minutes or until soft.
  • Drain, reserving stock. Return the stock to the pan, bring it to the boil and reduce it by half.
  • Blend the garlic, stock and remaining ingredients in a food processor, then gently reheat.
  • Serve with some tenderstem broccoli and, if you dare, some chunky fries.

Nutrition Facts : Calories 600, Fat 47.1, SaturatedFat 20.7, Cholesterol 145.4, Sodium 279, Carbohydrate 12.2, Fiber 1.4, Sugar 2.4, Protein 31.5

STIR-FRIED BEEF WITH GARLIC AND PEPPER SAUCE



Stir-Fried Beef With Garlic and Pepper Sauce image

Chinese favourite stand-by. The sauce is also very nice with vegetables chopped into bite size pieces - broccoli, carrot, capsicum, baby corn etc..etc..

Provided by Wendys Kitchen

Categories     Meat

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons peanut oil
1 onion, halved and thinly sliced
2 garlic cloves, crushed
600 g steak fillets, cut thinly 2 . 5cm strips
2/3 cup beef stock
3/4 teaspoon cornflour
1 1/2 teaspoons cracked black pepper
1 tablespoon soy sauce
1 tablespoon hoisin sauce
steamed rice, to serve

Steps:

  • Heat wok over medium high heat until hot.
  • Add 3tsp oil.
  • Swirl to coat.
  • Add onion and garlic. Stir-fry 1-2 minutes. Transfer to bowl.
  • Increase heat to high, Add 3 tsp oil and half the beef. Stir fry for 3 minutes. Remove from wok to plate. Repeat with remaining beef.
  • Blend together 1 tablespoon stock and cornflour. Combine mixture with remaining stock, pepper, soy and hoisin sauce. Pour into wok.
  • Cook stirring for 3 minutes until sauce comes to the boil.
  • Return beef and onion mixture to wok.
  • Stir fry 2 minutes until all heated through.

BEEF AND BROCCOLI WITH GARLIC SAUCE



Beef and Broccoli With Garlic Sauce image

Love this recipe. Works best if you cut all veggies before starting. I like to use about 4 cups veggies for this.

Provided by WiGal

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 17

1 lb beef sirloin steak
1 1/4 teaspoons cornstarch
1 teaspoon sesame oil
1/4 cup low sodium chicken broth
2 tablespoons vegetable oil
3 cups broccoli, cut into 1 inch chunks
1/2 cup carrot, very thinly sliced on diagonal
2 tablespoons onions, chunked (optional)
1/2 cup bok choy, sliced (optional)
1/2 cup yellow bell pepper, cut bite size
1/8 teaspoon pepper, taste test maybe more
1 1/2 teaspoons garlic, minced (or more)
1 teaspoon gingerroot, finely chopped
2 tablespoons fish sauce
1/4 cup water chestnut, sliced
soy sauce, to taste
rice, cooked

Steps:

  • Trim fat from beef steak; cut beef lengthwise into 2 inch strips, and each strip cut crosswise into 1/8 inch slices.
  • In cup, mix cornstarch, sesame oil and broth, set aside.
  • Heat 12 inch skillet or wok until very hot.
  • Add vegetable oil; rotate skillet to coat bottom.
  • Add beef; stir fry 2 minutes or until beef is brown.
  • Remove beef from skillet.
  • Keep skillet hot.
  • Add broccoli, carrots, onion, and bok choy and saute for 3 minutes, add yellow pepper, and saute for 1 more minute.
  • Add pepper, garlic, ginger, and fish sauce; stir fry 30 seconds.
  • Add water chestnuts; stir fry 1 minute.
  • Stir in beef.
  • Stir in cornstarch mixture; cook and stir 15 seconds or until thickened.
  • Taste test for soy sauce.
  • Serve over rice.

BEEF IN HOT GARLIC SAUCE



Beef in Hot Garlic Sauce image

Make and share this Beef in Hot Garlic Sauce recipe from Food.com.

Provided by Sheynath

Categories     Steak

Time 15m

Yield 2 serving(s)

Number Of Ingredients 9

1/2 lb beef sirloin, sliced in thin strips
1 (10 ounce) bag Baby Spinach (or 2 bunches, cleaned and trimmed)
1 teaspoon vegetable oil
1/2 teaspoon dark sesame oil
4 garlic cloves, minced finely
1 tablespoon nam pla or 1 tablespoon soy sauce
1/2 teaspoon crushed hot chili flakes (or to taste)
1/2 teaspoon sugar
1 teaspoon cornstarch (optional)

Steps:

  • Heat a skillet or wok over medium-high until quite hot. Pour in the oils, then add the garlic. Stir for a few seconds, until the garlic softens slightly and starts to become fragrant.
  • Add the beef strips and stir until the meat loses the redness and is showing only a bit of pink in the center of the strips, 1-2 minutes.
  • Add the spinach, and toss to begin wilting the leaves.
  • Add the nam pla, chiles and sugar. Stir to combine and cook down the spinach, about 2 minutes.
  • If there is more thin sauce than you like, combine the cornstarch with a small amount of water and stir some in to the sauce, allow to boil and thicken. Sometimes I get more or less sauce, depends how much moisture is in the spinach and the meat.
  • Remove from heat.

GARLIC HUNAN BEEF



Garlic Hunan Beef image

Garlic Hunan Beef is a spicy stir fried beef with garlic, ginger and thai chilies, this dish is one of the most popular Chinese food dishes you'd order at your favorite authentic restaurant.

Provided by Sabrina Snyder

Categories     Main Dish

Time 2h10m

Number Of Ingredients 10

1 pound flank steak (, sliced thinly against the grain)
1 tablespoon garlic (, minced)
1 tablespoon ginger (, minced)
2 tablespoons soy sauce
1/2 tablespoon coarse ground black pepper
1/3 cup Shaoxing wine
2 dry Thai bird chiles (, de-stemmed and crushed)
1 tablespoon corn starch
1/4 cup canola oil
sesame seeds for garnish (, optional)

Steps:

  • In a large ziploc bag add the steak, garlic, ginger, soy sauce, black pepper, wine, chiles, and cornstarch.
  • Marinate for at least two hours, I recommend overnight.
  • Heat your wok on high and add the canola oil.
  • Remove the beef from the marinade (reserve the marinade) and add to the wok.
  • Cook the beef for 30 second on each side until caramelized.
  • Add in the reserved marinade and stir to combine until thickened, 15-30 seconds.
  • Serve immediately with steamed broccoli and rice.

Nutrition Facts : Calories 326 kcal, Carbohydrate 5 g, Protein 26 g, Fat 20 g, SaturatedFat 3 g, Cholesterol 68 mg, Sodium 564 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

STIR FRIED GARLIC BEEF WITH BROCCOLI



Stir fried Garlic Beef with Broccoli image

Make and share this Stir fried Garlic Beef with Broccoli recipe from Food.com.

Provided by Bergy

Categories     Lunch/Snacks

Time 36m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb round steak, thinly sliced
4 cloves garlic, chopped
2 teaspoons medium sherry (optional)
1 1/2 tablespoons cornstarch
1/4 cup lite olive oil (or other oil)
3/4 lb broccoli, cut into small flowerettes
1/4 cup chicken stock
4 green onions, cut into 1" lengths
1 1/2 cups small mushrooms, sliced
2 tablespoons soy sauce (or a bit more)
salt and pepper

Steps:

  • Slice the steak very thinly, the easiest way to do this is to have it half frozen when you slice it.
  • Put sliced steak in a bowl with the sherry, soy sauce and the cornstarch, and a little salt, let it rest for 20 minutes.
  • Put 2 tbsp oil in a skillet.
  • Add garlic, stir fry for 1-2 minutes.
  • add mushrooms stir fry 2 minutes.
  • Remove and keep warm.
  • put 2 tbsp of oil in the skillet and stir fry the beef until nicely browned, remove and keep warm.
  • Add 1 tbsp oil and stir fry the green onions for 1 min, remove and keep warm.
  • Pour in the chicken stock, heat to bubbling add Broccoli cover and steam for 3- 4 minutes.
  • remove lid and put all the ingredient together.
  • Heat through but do not over cook.
  • Serve over rice or noodles.

BEEF TENDERLOIN WITH ROASTED WILD MUSHROOMS



Beef Tenderloin with Roasted Wild Mushrooms image

Beef tenderloin is what I make most holidays. It's a beautiful cut of meat, and the mushrooms are so perfect for the colder months. It's simple and comforting.

Provided by Antonia Lofaso

Categories     main-dish

Time 2h40m

Yield 8 servings

Number Of Ingredients 31

1 whole beef tenderloin, trimmed and tied
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
Kosher salt and freshly ground black pepper
Neutral cooking oil, for cooking
6 tablespoons unsalted butter
1/2 pound beef fat
1 pound high-marrow beef bones
1 carrot, chopped rough
1 celery stalk, chopped rough
1 yellow onion, chopped rough
3 cloves garlic, chopped rough
1/3 cup dried porcini mushrooms
2 sprigs fresh rosemary
2 sprigs fresh sage
4 cups Armagnac
1 cup veal demi-glace
3 cups chicken stock
3 tablespoons green peppercorns
5 tablespoons unsalted butter, cold
3 pounds assorted wild mushrooms, trimmed
3 tablespoons unsalted butter
3 sprigs fresh parsley, leaves finely chopped
1 sprig fresh rosemary, leaves finely chopped
Kosher salt and freshly ground black pepper
2 cups panko breadcrumbs
8 ounces unsalted butter
4 cloves garlic, chopped
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives

Steps:

  • For the beef: Preheat a pizza oven or regular oven to 400 degrees F.
  • Sprinkle the tenderloin with all the herbs and salt and pepper. Heat a 14-inch cast-iron pan over medium-high heat and add 1/4 cup cooking oil, heating until hot. Add the tenderloin and sear until golden brown, about 5 minutes on each side. Once almost browned on the second side, add the butter and let melt. Transfer the pan to the oven to continue cooking until your desired doneness, or 12 minutes for medium-rare. Allow to rest for 10 minutes, then slice into 1- to 1 1/2-inch-thick slices.
  • For the Armagnac sauce: Add the beef fat to a large Dutch oven over medium-high heat and let melt. Add the bones and sear just until some of the bone marrow has begun to melt, about 5 minutes. Transfer to the oven and roast until dark and golden, about 15 minutes. Add the carrots, celery, onion, garlic and porcinis. Put back into the oven and allow to brown another 10 minutes.
  • Transfer the pot to the stovetop. Add the rosemary, sage and Armagnac. Allow the alcohol to ignite and immediately cover with the lid. Place over medium heat and bring to a simmer. Add the veal demi, chicken stock and green peppercorns, stirring to combine. Simmer, covered, for 30 minutes over medium heat.
  • Carefully strain the Armagnac sauce directly into a medium saucepan and whisk in the cold butter until thoroughly combined.
  • For the wild mushrooms: Turn the heat on under a 12-inch cast-iron pan to medium-high until hot. Add the mushrooms and allow to get hot again, then add the butter and allow the mushrooms to brown all over, about 10 minutes. Add the parsley and rosemary and stir to combine. Taste and adjust seasoning as needed with salt and pepper. Keep warm until ready to serve.
  • For the gremolata: Add the panko to a large cast-iron pan and allow to toast over medium-high heat, about 2 minutes. Add the butter and allow to brown, another 2 minutes. Add the garlic and bloom for 2 minutes. Add the parsley and chives to finish. Taste and adjust seasoning as needed.
  • Add the mushrooms to the bottom of a large platter. Top with the sliced tenderloin, then spoon the sauce around the outside of the mushrooms. Top the tenderloin with the gremolata and serve.

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