RECIPES WITH STEAK STRIPS RECIPES

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STEAK STIR FRY RECIPE | JAMIE OLIVER BEEF RECIPES



Steak stir fry recipe | Jamie Oliver beef recipes image

With juicy steak, crunchy greens and sticky soy, this beef stir-fry recipe is a real winner.

Total Time 25 minutes

Yield 4

Number Of Ingredients 12

320 g tenderstem broccoli
2 x 250 g lean flank steak
2 teaspoons coriander seeds
250 g medium free-range egg noodles
3 teaspoons sesame oil
1 red onion
2 cloves of garlic
6 cm piece of fresh ginger
olive oil
3 tablespoons soy sauce
1 lime
1 fresh red chilli

Steps:

    1. Trim the broccoli, cutting any larger broccoli stems in half lengthways, then place in a heatproof bowl and cover with boiling water. Add a good pinch of sea salt and leave for 10 minutes, then drain and put to one side. Half-fill a pan with water and bring to the boil.
    2. Slice the steaks against the grain into finger-sized strips and season with sea salt and black pepper.
    3. Pound the coriander seeds in a pestle and mortar, or bash with the base of a pan, until fine. Sprinkle over the steak so they stick to it and give it a lovely, fragrant flavour.
    4. Drop the noodles into the pan of boiling salted water and cook until just tender. Drain, then toss with 2 teaspoons of sesame oil and return to the pan. Cover to keep warm.
    5. Peel and finely slice the onion and garlic, then peel and finely chop the ginger.
    6. Heat a splash of olive oil in a wok or large frying pan over a high heat, then add the onions, garlic and ginger. Fry for a couple of minutes, or until the onions have softened slightly.
    7. Add the seasoned pieces of steak and stir-fry for 1 to 2 minutes, then add the broccoli and fry for a further 2 minutes, stirring constantly.
    8. Pour in the soy sauce and 1 teaspoon of sesame oil, toss in the pan until everything is well coated, then serve with the egg noodles.
    9. Cut the lime into wedges for squeezing over, and finely slice the chilli (deseed if you like), then sprinkle over the top.

Nutrition Facts : Calories 511 calories, FatContent 17.9 g fat, SaturatedFatContent 5.7 g saturated fat, ProteinContent 38.7 g protein, CarbohydrateContent 52.8 g carbohydrate, SugarContent 6.5 g sugar, SodiumContent 1.3 g salt, FiberContent 5.3 g fibre

TOP SECRET RECIPES | T.G.I. FRIDAY'S SESAME JACK STRIPS



Top Secret Recipes | T.G.I. Friday's Sesame Jack Strips image

Menu Description: “Golden brown, chicken breast strips coated with crispy Japanese panko breadcrumbs with the extra crunch of toasted sesame seeds and tossed in our famous Jack Daniel's sauce.” Although the original recipe is made from sliced chicken breasts, you may consider using the less chewy tenderloins in this kitchen copy. Packs of fresh chicken tenderloins are sold in most markets and you can also find bags of them in the freezer section. I’m a big fan of the more tender meat in the tenderloins, especially when it comes to chicken fingers. The breading is a simple combination of flour and panko (or Japanese bread crumbs). When the chicken fingers are done frying, gently toss them in the Jack Daniel’s glaze made from my recipe here, and you’ve got a great appetizer than can serve a half dozen finger food fanatics. I've cloned a ton of items from T.G.I. Friday's. Click here to see if I hacked your favorite.  Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

Provided by Todd Wilbur

Total Time 1 hours 20 minutes0S

Prep Time 40 minutes0S

Cook Time 40 minutes0S

Nutrition Facts : Calories 1000 calories

More about "recipes with steak strips recipes"

TOP SECRET RECIPES | T.G.I. FRIDAY'S SESAME JACK STRIPS
Menu Description: “Golden brown, chicken breast strips coated with crispy Japanese panko breadcrumbs with the extra crunch of toasted sesame seeds and tossed in our famous Jack Daniel's sauce.” Although the original recipe is made from sliced chicken breasts, you may consider using the less chewy tenderloins in this kitchen copy. Packs of fresh chicken tenderloins are sold in most markets and you can also find bags of them in the freezer section. I’m a big fan of the more tender meat in the tenderloins, especially when it comes to chicken fingers. The breading is a simple combination of flour and panko (or Japanese bread crumbs). When the chicken fingers are done frying, gently toss them in the Jack Daniel’s glaze made from my recipe here, and you’ve got a great appetizer than can serve a half dozen finger food fanatics. I've cloned a ton of items from T.G.I. Friday's. Click here to see if I hacked your favorite.  Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
From topsecretrecipes.com
Reviews 5.0
Total Time 1 hours 20 minutes0S
Calories 1000 calories per serving
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STEAK & STOUT PIES RECIPE | JAMIE OLIVER PIE RECIPES
Wednesday night was pie night for Gary growing up, but I think this pie recipe is just perfect for a Friday night extravaganza. Using beef skirt gives a ridiculously tender filling, and adding a cheeky grating of Cheddar that melts under the short, crumbly pastry as the pie cooks makes this a really phenomenal eating experience.
From jamieoliver.com
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Calories 552 calories per serving
    1. Place a large casserole pan on a medium heat with 2 tablespoons of oil and the butter. Peel, finely slice and add the onions, then pick, finely chop and add the rosemary and thyme, along with the bay leaves. Cook for 20 minutes, or until the onions are soft and turning golden, stirring occasionally.
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    8. Roll out the pastry on a clean flour-dusted surface, so it’s slightly bigger than your pie dishes. Eggwash the edges of the dishes, then carefully place the pastry on top, trimming off any overhang. Pinch the edges to seal.
    9. Decorate the tops with any offcuts, if you like, then brush with a little more egg. Bake for 45 to 50 minutes, or until the pastry is beautifully golden. Delicious served with steamed seasonal greens.
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  • Serve hot along with the sauce! 
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