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For braised, slow-roasted, or smoked beef like barbacoa, where you want more of a pulled final product, cutting against the grain could actually cause the meat to fall apart and create an ...
A fajita (/ f ə ˈ h iː t ə /; Spanish: ⓘ), in Tex-Mex cuisine, is any stripped grilled meat, optionally served with stripped peppers and onions usually served on a flour or corn tortilla. [2] The term originally referred to skirt steak, the cut of beef first used in the dish. [3]
Add the onion, bell pepper, garlic and chili powder and season with salt and pepper. Cook over high heat, stirring, until softened and browned in spots, about 5 minutes. Add the beef and gravy and cook, stirring, until just heated through, 1 minute. Serve the beef and vegetables in warm tortillas with salsa, sour cream and cilantro.
Giada De Laurentiis is certainly heating things up -- in and out of the kitchen! The 46-year-old Food Network personality bared it all in the October issue of Health in more ways than one ...
Network: Food Network: Release: April 5, 2003 () Everyday ... 125 Simple and Delicious Recipes, Giada's Family Dinners, and Everyday Pasta. ...
Flap steak, or flap meat (IMPS/NAMP 1185A, UNECE 2203) is a beef steak cut from the obliquus internus abdominis muscle of the bottom sirloin. It is generally very thin, fibrous and chewy, [ 1 ] : 14 but flavorful, and often confused with both skirt steak [ 2 ] and hanger steak .
1. In a large skillet, heat the canola oil until shimmering. Add the onion, bell pepper, garlic and chili powder and season with salt and pepper.
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often. Stir the pepper and onion in the skillet and cook until they're tender-crisp.