Time 3h55m Yield 16 servings Number Of Ingredients 19 Steps:
Cut the flank steak into large pieces and place them in a large bowl. In a small bowl, combine the adobo and the Worcestershire sauce to make a paste. Rub the paste into the meat, add the beer, and let marinate for 15 minutes in the refrigerator. Transfer the meat, as well as the marinade to a large pot and bring to a boil over medium heat. Reduce the heat to low, cover, and simmer until the meat is tender, about 3 hours. Remove the meat from the pot and reserve the cooking liquid. Using 2 forks, shred the meat and set it aside. Heat the oil in a large deep skillet over medium-high heat. Add the onions, peppers, scallions, and tomatoes and cook until they are soft, 10 minutes. Add the tomato paste and meat to the pan along with 2 cups of the reserved cooking liquid. Cover and simmer until the juices cook down, about 15 minutes. Combine all ingredients.
Time 5h30m Yield 12 Number Of Ingredients 16 Steps:
Season roast liberally with onion powder, garlic powder, salt, and pepper on all sides. Heat a pan over medium-high heat until scorching hot. Add olive oil. Sear beef until brown on all sides, holding up roast to get all edges, 5 to 10 minutes. Transfer roast to the slow cooker. Deglaze the pan by pouring in broth and scraping up browned bits. Add Worcestershire sauce. Pour mixture over the roast in the slow cooker. Add tomatoes, pepperoncini peppers and their juice, garlic, and Italian seasoning to the slow cooker. Turn roast over a few times to coat. Cover slow cooker and cook on High power for 4 hours. Add green bell peppers and onion to the slow cooker, tossing to incorporate. Continue cooking on High power 1 more hour. Shred beef and season with salt and pepper to taste. Let beef and sauce sit in the slow cooker on Warm until ready to serve. Meanwhile, toast hoagie rolls, if desired. Top rolls with shredded beef and add provolone cheese to each.
Time 1h20m Number Of Ingredients 9 Steps:
Preheat oven to 400 degrees. Place peppers, onions, potatoes, and whole garlic cloves on a large rimmed baking sheet. Drizzle with half the oil, season with salt and pepper, and toss to coat. Using a paring knife, make 12 small slits in top and sides of roast; push in garlic slivers. Move vegetables to sides of sheet. Place beef in center, and coat with remaining oil; rub all over with 1 1/2 teaspoons coarse salt, 1/2 teaspoon pepper, and thyme. Roast 40 to 50 minutes, tossing vegetables occasionally, until tender and an instant-read thermometer inserted into thickest part of beef registers 130 degrees for medium-rare. Let meat stand 10 minutes, loosely tented with aluminum foil to keep warm. Cut half into very thin slices (reserve remaining half for leftovers). Serve with vegetables. Cool remaining beef to room temperature; place in an airtight container, or wrap in plastic, and refrigerate.
Time 30m Yield 4 servings. Number Of Ingredients 11 Steps:
Heat oil in skillet, brown beef on all sides. Add the garlic and continue to cook for 2 minutes. Add onion, peppers and broth; cover and simmer 20 minutes. , Combine water and cornstarch; stir into broth. Cook and stir until gravy is thick and shiny. Add seasonings. Serve over hot cooked rice.
Time 1h10m Yield 4 cups, 4-6 serving(s) Number Of Ingredients 13 Steps:
Trim fat from beef steak. Cut beef into very thin strips. Toss beef, 1 TBSP cornstarch, 2 tsp oil, the salt and pepper in ziploc bag. Refrigerate at least 30 minutes. Cut bell peppers into thin strips. Cut green onions into 1 inch pieces. Mix 2 tsp cornstarch, water, soy sauce and sesame oil. Set aside. Heat skillet or wok until very hot. Add 3 TBSP vegetable oil; rotate skillet to coat bottom. Add beef and ginger. Stir-fry 1 minute or until meat is browned. Add bell peppers; stir-fry 1 minute. Stir in cornstarch mixture; cook and stir 15 seconds or until thickened. Stir in green onions. Serve over hot rice.
Time 55m Yield 6 servings. Number Of Ingredients 13 Steps:
In a large skillet, cook beef in oil until browned, about 4 minutes; drain. Remove and set aside. In the same skillet, saute onion, peppers and garlic in butter until crisp-tender. Add tomatoes and seasonings; mix well. Return meat to pan; bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until meat is tender. Serve over rice.
Time 30m Yield 4 serving(s) Number Of Ingredients 12 Steps:
Using a sharp knife, slice beef across grain and at an angle into thin strips. Combine marinade ingredients in a medium bowl. Add beef shreds, mix well. Let stand about 15 minutes. Slice green peppers into thin strips. Heat 5 T oil in a wok over high heat 1 minute. Stir fry marinated beef for 10 seconds. Remove beef, draining well over wok and reduce heat to medium. Stir fry ginger root and freen onions 1 minute. Add green pepper shreds, sugar and salt. Stir fry for 2-3 minutes. Add cooked beef. Mix well and serve immediately.
Number Of Ingredients 11 Steps:
Prepare your favorite mashed potato recipe. (Can also use rice or pasta). Add a little olive oil (2 tablespoons) to a skillet and simmer peppers and onions on low heat till tender. If using fresh mushrooms, add about the last 5 minutes of cooking time. Add salt, pepper and granulated garlic. Heat together for about 5 min. Remove from pan. Heat 3 c. of beef broth. Mix together 1 c of cold water mixed with 1/4 c of cornstarch (make sure all lumps are removed), add to hot broth with 1 tsp. of worcestshire sauce, 1/4 tsp black pepper, and 1/2 tsp. coarse sea salt. Add 1/4 tsp. of Kitchen Bouquet for a darker, richer, color. Simmer till thickened. After gravy has thickened, return peppers and shredded beef back to gravy. Mix well. Serve over mashed potatoes, rice or pasta.
