Pan Fried Steak Recipe
Bernice Said:Left over beef steak, recipe ideas for tea tonight?
We Answered:Depending on what other veggies you have you could make a sort of creamy stroganoff. Whatever vegetables, plus onion and garlic sliced or chopped into equal sizes. Fry these and add some mushroom ketchup or light soy sauce and fry a while longer and then add the meat and heat through well. Add a little stock (a stock cube will do) and some herbs, dried or fresh and then add cream, or craime fraiche or yoghurt or a mixture, allow to bubble but not boil and serve with the mashed potatoe or rice.
If you have a little horseradish you could stir that in too.
Beatrice Said:how do i cook chuck tender steak?
We Answered:If you don't have a grill you could always broil it. It is quite tender but will need to be marinated first to tenderrize it.
Jorge Said:anyone know of a recipe for "crispy pan fried lo-mein"?
We Answered:It should be egg noodles! We have different kinds of noodles, egg noodle (yellow in colour), wheat noodle brown or white in colour), rice noodle (white in colour) etc. in different forms (thinkness) and from different parts of China too.
I do not agree with that lo-mein is originally fromThai, there are a lot of Chinese immigrants in Thailand and Chinese Restaurants are everywhere there. Egg Noodle is from Guangdong, the south east part of China. Lo-mein is cantonese, Lo = mix / stir, mein = noodles. The rice noodles is known as "Fun" in cantonese, and Mein is not the same as Fun, because the ingredients are totally different.
I guess the best kind of noodle to match with the dish you mentioned is cantonese egg noodles, it is thin and you can buy dried noodles packs in China Town /Chinese grocery shops!
How to prepare crispy fried thin noodles??
The procedure is similar to fixing pasta, heat a big pot of water, bring to boil and put 2 dried noodle into the hot water, stir the noodles until soft. Drain the noodles and "wash" it under tap water for a while until it is not sticky.
Put at least 4 tablespoons of cooking oil (Chinese restaurants mostly use peanut oil or corn oil) to a non-sticking Chinese wok, stir fry the noodle with hottest heat till crispy / slightly golden brown. Set aside.
As you know how to prepare the brown sauce, I do not repeat the recipe here.
Eva Said:anyone have the recipe for chicken fried steak?
We Answered:you need thin meat pulverized (tenderized with a mallet)
I use bacon grease to fry as butter when frying on a hot setting will burn faster and ruins the flavor. Just one thin (barely a) layer all over the bottom of the pan
mix into crushed ritz crackers sea salt and pepper with a little flour
when the first bit of smoke first starts coming off the pan drop the meat onto the mixture of crusting. slowly lay the meat in and it should spatter. watch it when the down side is golden turn it over this is when you add all other seasonings (so they won't burn on the meat in the hot pan) I would add garlic powder and a very slight nuance of italian seasoning. take the meat off and set on a stack of napkins or paper towels to blot up any grease.
Kathleen Said:Can anyone give me a simple but delicious recipe for pan-fried steaks?
2 boneless strips or rib eye steaks
Salt and pepper
1 tablespoon oil
Heat 12-inch cast-iron skillet or
other heavy pan 10 minutes over
medium heat. Sprinkle each side
of steaks with salt and pepper.
Add oil to pan; swirl to coat
bottom. Add steaks, and cook until
well browned on one side, 5 minutes.
Turn steaks; cook 3 more minutes for
rare, 4 minutes for medium-rare, or
5 minutes for medium.
Remove steaks from pan.
Let rest 5 minutes
Serve with Horseradish Sauce if
Stir together 4 tablespoons each sour
cream and prepared horseradish. Season
with salt and pepper to taste.
Serve with steaks.
HOPE I'VE BEEN A GREAT HELP!!!!!!!!!
Jane Said:Have you ever pan-fried a steak such as T-bone, porterhouse or NY strip?
We Answered:I love this recipe so much I put it in my cook book and its awesome when camping and great at home to!
Whiskey Glazed New York Steaks
4 New York steaks, 10 to 12 oz. each (1 inch thick)
1 tsp. salt
2 tsp. freshly ground pepper
3 Tbs. vegetable oil
Â¾ tsp. all-purpose flour
Â¼ c. whiskey
3 Tbs. water
Â¼ tsp. sugar
Season steaks with salt and pepper on both sides. Heat oil in a 12â€ Dutch oven over high heat until hot. (15 to 18 bottom coals) Cook 4 minutes, turn over steaks.
Reduce heat to medium high; cook 3 to 4 minutes more for medium-rare. (12 to 15 coals) Remove Dutch oven from heat; place steaks on warmed Dutch oven lid flipped upside down.
Pour all but 1 Tbs. of the drippings from Dutch oven and
stir in the flour. Cook over medium heat (10 to 12 coals) for 30 to 60 seconds, stirring consistently. Whisk in whiskey, water and sugar. Bring to a boil, scraping the bottom of the Dutch oven to loosen the brown bits and stir into sauce. Spoon sauce over steaks.
This technique of scraping the bottom of the pan or pot
where liquid is used to loosen the brown bits is called â€œdeglazingâ€. This is a great way to make great sauces and gravies.
If you don't have a Dutch oven just use a cast iron skillet.