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Chilli beef skewers recipe


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  • Ingredients
  • Meat and poultry
  • Beef

Quick and easy Mexican-inspired skewers using convenient, premium cooked beef and microwaveable rice.

1 person made this

IngredientsServes: 2

  • 1 avocado
  • yogurt
  • 2 tablespoons coriander
  • 1 squeeze lemon juice
  • 1 pack microwaveable style rice
  • 1 pack Tesco® Make a Meal with… Chilli Beef
  • 4 wood skewers
  • 100ml sour cream

MethodPrep:15min ›Ready in:15min

  1. Mash the avocado flesh together with the yogurt, coriander and lemon juice.
  2. Heat the rice in the microwave, following pack instructions.
  3. Place the chilli beef on the skewers and heat in the microwave for one minute on high.
  4. Place the rice on a plate with the chilli beef skewers on top and serve with the avocado mix and sour cream.

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Recipe Summary

  • 2 pounds ground beef chuck
  • 1 pound bulk Italian sausage
  • 3 (15 ounce) cans chili beans, drained
  • 1 (15 ounce) can chili beans in spicy sauce
  • 2 (28 ounce) cans diced tomatoes with juice
  • 1 (6 ounce) can tomato paste
  • 1 large yellow onion, chopped
  • 3 stalks celery, chopped
  • 1 green bell pepper, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • 2 green chile peppers, seeded and chopped
  • 1 tablespoon bacon bits
  • 4 cubes beef bouillon
  • ½ cup beer
  • ¼ cup chili powder
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon minced garlic
  • 1 tablespoon dried oregano
  • 2 teaspoons ground cumin
  • 2 teaspoons hot pepper sauce (e.g. Tabasco™)
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1 teaspoon white sugar
  • 1 (10.5 ounce) bag corn chips such as Fritos®
  • 1 (8 ounce) package shredded Cheddar cheese

Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.

Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.

After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.

To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.


Beef Kabobs #SundaySupper and #GrillTalk

Summertime is here! Happy Father’s Day to all of those dads out there. There’s nothing that I love more than grilling out with family and friends. Doesn’t that smell wafting thru the air when someone’s barbecuing make you want to start your grill? It sure does to me. Grilling is really great when it is to hot to get in the kitchen and cook.

Do you ever stand at the meat counter at the store and wonder what’s the difference in the grades of meat are or which brand is best? I know I sometimes can get confused by it all.

So how is beef graded? The more marbling a piece of beef has, the higher the grade is one of the critera. That marbling thru the meat is what makes it tender and juicy while it cooks. The USDA inspects all U.S. beef and they are responsible for grading the beef in this county. The grades are Prime, Choice and Select, so you have only 3 grades to remember.

We’ve all heard of Angus beef, right? But what about the Certified Angus Beef ® brand? It’s on an entirely different level. It defines the standard by which all beef is measured. In addition to the ways other Angus beef is graded the Certified Angus Beef ® brand must pass the brand’s 10 science-based specifications for quality. Only truly exceptional Angus beef earns the distinctive Certified Angus Beef ® brand label. Only 1 .5% of the Augus cattle raised in this country meet the requirements to be Certified Angus Beef Prime.

When I am buying beef I look for the Certified Angus Beef® brand because I know that it isn’t hit or miss, it is good every time!


I love these beef skewers and make them often. I used a Top Sirloin when I make them, I like the top sirloin to be at least an inch thick when I buy it, a little thicker is even better. I like to make my beef skewers all beef with a few slices of onions or peppers. This will allow the meat to cook evenly. I do vegetables too but use a skewer that just has vegetables. Marinate the meat for at least 2 hours or all day. Be sure to soak those skewers for at least 30 minutes in water or they will burn. With different cooking times they both will be grilled to the best that they can be. If you’ve got leftover skewers, make a salad for dinner the next day and slice up the beef for a really quick weeknight dinner.


Recipe Summary

  • 1/3 cup rice wine
  • 1/3 cup fish sauce
  • 1/4 cup canola oil, plus more for brushing
  • 1/4 cup granulated sugar
  • 3 tablespoons honey
  • 1 1/2 tablespoons sweet paprika
  • 1 tablespoon kosher salt
  • 6 garlic cloves
  • 1 (2-inch) piece fresh galangal, peeled and coarsely chopped
  • 2 lemongrass stalks, tender inner bulbs only, chopped
  • 3 fresh lime leaves, thinly sliced
  • 1 teaspoon ground turmeric
  • 2 pounds beef chuck, sliced into 1-by- 1/4-inch strips
  • 16 (12-inch) bamboo skewers, soaked in water

Combine rice wine, fish sauce, 1/4 cup oil, sugar, honey, paprika, and salt in a small saucepan. Bring to a boil and cook, stirring, until sugar is dissolved. Let cool.

Meanwhile, place garlic, galangal, lemongrass bulbs, lime leaves, and turmeric in a mini food processor pulse until finely chopped. Scrape into a large bowl, and whisk in rice wine mixture until smooth. Add beef and stir to coat. Cover with plastic and refrigerate at least 1 hour or overnight.

Thread 5 beef strips lengthwise on each skewer, stretching meat flat.

Preheat a grill to medium-high (about 450°F) or heat a grill pan over medium-high, and brush grate with oil. Grill skewers until meat is caramelized and cooked through, about 2 minutes and 30 seconds per side. Serve immediately.


Uyghur spicy beef skewers

Marinated in a blend of spices including cumin, chilli, ginger, coriander and nutmeg, the fragrance of these spicy beef skewers as they cook on the chargrill make this dish a definite crowd-pleaser. "The longer you marinate the beef" says chef Luke Nguyen, "the more tender and flavoursome the meat will be".

Preparation

Cooking

Skill level

Ingredients

  • 1 kg beef sirloin, cut into 2.5 cm cubes
  • 125 ml (½ cup) vegetable oil, for basting
  • 1 tsp dried chilli flakes
  • 1 tsp ground cumin
  • 2 lemons, cut into wedges, to serve
  • 1 tsp ginger powder
  • 1 tsp ground cumin
  • 1 tsp dried chilli flakes
  • 1 tsp ground coriander
  • 1 tsp ground nutmeg
  • 3 tsp sea salt
  • 3 garlic cloves, finely chopped
  • 80 ml vegetable oil
  • 3 tbsp light soy sauce

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Marinating time 30 minutes
You'll need 12 bamboo skewers that have been soaked in water for 20 minutes.

To make the marinade, combine all the ingredients in a bowl.

Place the beef in a large mixing bowl. Add the marinade. Mix well, cover and place in the fridge to marinate for 30 minutes (or overnight, if possible).


Moroccan Beef Koftas

Danielle Centoni is a Portland-based, James Beard Journalism Award-winning food writer and cookbook author whose idea of a perfect day always includes butter, sugar, flour, and an oven.

The Spruce / Julia Hartbeck

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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 355
% Daily Value*
Total Fat 23g 30%
Saturated Fat 8g 39%
Cholesterol 132mg 44%
Sodium 1012mg 44%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 4%
Total Sugars 0g
Protein 32g
Vitamin C 1mg 4%
Calcium 59mg 5%
Iron 4mg 25%
Potassium 520mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Making kofta is an ancient way of grilling ground meat. Aromatic and savory spices are added to the meat before it is shaped around a skewer for grilling. It is a lot like a sausage without the casing.

The secret to successful koftas is to make sure the meat is sticky enough to hold together on the skewers. To cook these, you will simply need a hot grill, which could be an open hibachi or a charcoal or gas grill. If you are using wooden skewers, soak them in water for about an hour before grilling. This will keep the exposed ends from burning when you grill the kofta kebabs.

Serve the beef koftas alongside four to five warmed pitas, a cup of plain yogurt, red onion sliced into rings, and two limes quartered. You and your guests can make pita sandwiches with these elements for an informal meal. Side dishes that pair nicely with beef kofta include chickpea salad, tabbouleh, spiced carrots, or couscous. Vegetable side dishes are often cooked rather than fresh, such as zaalouk, which is eggplant and tomatoes with spices.


Recipe Tips & Notes

  • Best Beef for Beef Bulgogi. You can use just about any cut of beef for beef bulgogi. Popular cuts of beef include short rib, flank steak and skirt steak, though my personal favorite is rib eye. I&rsquove also seen it made with ground beef. The marinade works best when you slice the beef into thin slices to get a good flavor base.
  • Other Meats. You can also make bulgogi with pork, chicken or other meats. Feel free to get creative. I think this would be great with tofu for a vegetarian version.
  • Recipe Variations. The cookbook listed below uses Asian pear, Korean pear or Bosc pear in their bulgogi sauce as well as onion and scallion, which is great. Definitely give them a try. I adjusted by including spicy gochujang for extra heat and flavor, as well as minced peppers, and emphasized other ingredients to my own preference.
  • Korean Gochujang.Gochujang is a Korean fermented red chili paste made from chili powder, glutinous rice, fermented soybean powder, barley malt powder, and salt. It is thick and pungent in flavor, adding a zingy depth to your dishes. It is both spicy and sweet. You can sometimes find it in typical American grocery stores in the Asian or International section, though selections can be limited. I find a big variety in an Asian grocery store near me. Consider buying it online. See below.


Go Get a Dehydrator!

If you do not yet own a dehydrator, I urge you to order one up. I LOVE my dehydrators (yes, I own two) and use them all the time. They&rsquore essential for making leathers, jerky, spice blends, preserving in general and more. Here are links to the two that I personally own (Affiliate Links, my friends! FYI):

The Nesco is a smaller dehydrator that is perfect for general home use: Nesco FD-75A Snackmaster Pro Food Dehydrator, White

The Excalibur is a larger 9-tray dehydrator that is ideal for larger batches: Excalibur 3926TB Food Dehydrator (from Amazon) or Buy a Dehydrator Direct from Excalibur (I am a proud affiliate!)

I use and highly recommend both of these dehydrator.


Carne Guisada Ingredients

  • Beef. Beef is primary component in this dish. The best cuts are the ones that benefit from low and slow cooking, as they will break down and get very tender. I prefer chuck steak, but beef round is good, too. Any stew meat will work.
  • Adobo Seasoning.Adobo seasoning is a quintessential Latin American spice blend.
  • Oil. As needed.
  • Initial Peppers and Vegetables. Use Onion, green bell pepper (or use hotter peppers, if desired), sofrito and garlic.
  • Seasonings and Sauce. Use dried oregano, tomato sauce (or fresh tomatoes), a bit of water, achiote oil, 1/2 cup or more olives, capers, bay leaves and salt and black pepper to taste. Beef broth is good, too, for a saucier version.
  • Root Vegetables. I am using potatoes and carrots for this recipe. You can use others.


Crispy Chilli Beef

Order at screentoplate.com and learn more about the collaboration over on our post for potsticker dumplings, a recipe that we developed especially for Screen to Plate. For one month only, get £10 off your first order over £30 with the code FIRSTBOX10.

— Amy & Julie x

Like the ubiquitous Beef and Broccoli, exactly where, when and how Crispy Chilli Beef came into existence remains as intriguing and mysterious as Josh Hartnett’s gaze circa Pearl Harbour. I like to imagine that an enterprising Chinese cook – preferably a diminutive elderly man – concocted the recipe in his suburban takeaway to enthral his Western customers’ tastebuds with an irresistible combination of a crispy bite and a spicy, sour, and syrupy sauce.

Even though its origins are fuzzy, we’re very proud to stand by CCB as a Chinese classic. Sure, it may be more of a ‘once in a while’ kind of dish, but it is genuinely something worth treating yourself to because it is off-the-charts tasty. Besides, we all need a treat once in a while and here at the Dumpling household we believe that no food is ‘bad’ food – it’s all about moderation, being active and eating what makes you happy.

Today we’re sharing our own recipe for crispy chilli beef and we hope you’ll be pleasantly surprised to see that it is actually an uber simple dish to make at home: the super-thin strips of beef don’t need to be marinated in advance, they only require shallow-frying, and everything that you need for the sauce can be picked up in even the smallest of supermarkets. This recipe would work really well with pork too, and the entire thing can also be gluten free as long as you use GF soy sauce.

500g rump steak, sliced into thin strips against the grain
6 tbsp cornflour
1/2 tsp salt
3 tbsp vegetable oil
1 1/2 tsp toasted sesame seeds

for the sauce
180ml orange juice
juice from 1/2 a lemon
6 tbsp sweet chilli sauce
1 tsp hot sauce, like Tabasco or sriracha (optional)
1 tbsp light soy sauce
1 tbsp water

500g rump steak, sliced into thin strips against the grain
6 tbsp cornflour
1/2 tsp salt
3 tbsp vegetable oil
1 1/2 tsp toasted sesame seeds

for the sauce
180ml orange juice
juice from 1/2 a lemon
6 tbsp sweet chilli sauce
1 tsp hot sauce, like Tabasco or sriracha (optional)
1 tbsp light soy sauce
1 tbsp water

EXCITING NEWS! (14 Oct 2018): We have collaborated with Screen to Plate to bring you this recipe as a meal kit!

Order at screentoplate.com and learn more about the collaboration over on our post for potsticker dumplings, a recipe that we developed especially for Screen to Plate. For one month only, get £10 off your first order over £30 with the code FIRSTBOX10.

— Amy & Julie x

Like the ubiquitous Beef and Broccoli, exactly where, when and how Crispy Chilli Beef came into existence remains as intriguing and mysterious as Josh Hartnett’s gaze circa Pearl Harbour. I like to imagine that an enterprising Chinese cook – preferably a diminutive elderly man – concocted the recipe in his suburban takeaway to enthral his Western customers’ tastebuds with an irresistible combination of a crispy bite and a spicy, sour, and syrupy sauce.

Even though its origins are fuzzy, we’re very proud to stand by CCB as a Chinese classic. Sure, it may be more of a ‘once in a while’ kind of dish, but it is genuinely something worth treating yourself to because it is off-the-charts tasty. Besides, we all need a treat once in a while and here at the Dumpling household we believe that no food is ‘bad’ food – it’s all about moderation, being active and eating what makes you happy.

Today we’re sharing our own recipe for crispy chilli beef and we hope you’ll be pleasantly surprised to see that it is actually an uber simple dish to make at home: the super-thin strips of beef don’t need to be marinated in advance, they only require shallow-frying, and everything that you need for the sauce can be picked up in even the smallest of supermarkets. This recipe would work really well with pork too, and the entire thing can also be gluten free as long as you use GF soy sauce.


Watch the video: Uyghur spicy beef skewers (January 2022).