HOW TO COOK SHAVED BEEF RECIPES

Name: Steak Tartare
Prep time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 2 lbs. grass-fed sirloin ((choice or prime)); 2 Tbsp. capers; 1 small onion (chopped); 2 egg yolks (preferably from organic, pasture-raised eggs); 2 Tbsp. extra virgin olive oil; sea salt (to taste); ground black pepper (to taste); 6 wild-caught anchovy filets (minced); wheat-freeu00A0Worcestershire sauce (to taste); 1 dash Tabasco (or other hot sauce); 1 Tbsp. red wine vinegar; 1/4 cup parsley (chopped); 1/2 tsp. Dijon mustard

FOUR RAW BEEF RECIPES FROM AROUND THE WORLD - SMALL FOOT…

Four Raw Beef Recipes From Around The World - Small Foot… image

This French classic is easy to make and a great, high-nutrition appetizer.

Provided by Dawn Gifford

Categories Appetizer Dinner

Total Time 20 minutes

Prep Time 20 minutes

Yield 8

Number Of Ingredients 13

Ingredients

2 lbs. grass-fed sirloin ((choice or prime))
2 Tbsp. capers
1 small onion (chopped)
2 egg yolks (preferably from organic, pasture-raised eggs)
2 Tbsp. extra virgin olive oil
sea salt (to taste)
ground black pepper (to taste)
6 wild-caught anchovy filets (minced)
wheat-free Worcestershire sauce (to taste)
1 dash Tabasco (or other hot sauce)
1 Tbsp. red wine vinegar
1/4 cup parsley (chopped)
1/2 tsp. Dijon mustard

Steps:

Chop the meat very finely with a sharp, long-bladed knife. Don't use a grinder because the texture will suffer.
Mix ingredients carefully to maintain fluffiness.
Shape into a large loaf.
Garnish with anchovy strips, more onions, more capers.
Enjoy with toast points or any kind of cracker.

Nutrition Facts : Calories 210 kcal, CarbohydrateContent 1 g, ProteinContent 26 g, FatContent 10 g, SaturatedFatContent 3 g, CholesterolContent 120 mg, SodiumContent 178 mg, FiberContent 1 g, SugarContent 1 g, ServingSize 1 serving

SHAKING BEEF (BO LUC LAC) RECIPE - NYT COOKING

Shaking Beef (Bo Luc Lac) Recipe - NYT Cooking image

Michael Bao Huynh, a former boat person who learned to cook by his mother's side at her restaurant in Saigon, served this dish at his restaurant BarBao on the Upper West Side.

Provided by Glenn Collins

Total Time 15 minutes

Yield 4 servings

Number Of Ingredients 19

Ingredients

2 pounds boneless beef sirloin, fillet, or rib eye, cut into 1-inch cubes
10 garlic cloves, minced
1 tablespoon Maggi seasoning or soy sauce
1 tablespoon sugar
1 teaspoon sea salt
Freshly ground black pepper
1 medium red onion, cut into paper-thin strips
7 garlic cloves, minced
2 tablespoons sugar
1/2 teaspoon sea salt
1/4 cup rice vinegar or cider vinegar
1/4 cup extra virgin olive oil
Freshly ground black pepper
1 head bibb or Boston lettuce, cored, leaves torn into large pieces
1 cup shaved fennel bulb
1 cup baby arugula
1/2 cup mint leaves
6 cherry tomatoes, halved
2 tablespoons vegetable oil

Steps:

For the marinade
For the salad

Nutrition Facts : @context http//schema.org, Calories 854, UnsaturatedFatContent 41 grams, CarbohydrateContent 22 grams, FatContent 66 grams, FiberContent 4 grams, ProteinContent 45 grams, SaturatedFatContent 22 grams, SodiumContent 968 milligrams, SugarContent 13 grams, TransFatContent 3 grams

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