Bbq Beef With Soy Mustard Glaze Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GARLIC-MUSTARD GRILLED BEEF SKEWERS



Garlic-Mustard Grilled Beef Skewers image

Provided by Bobby Flay

Categories     appetizer

Time 50m

Yield 8 servings

Number Of Ingredients 11

One 2-pound beef tenderloin, halved and cut into 1-inch slices
Garlic-Mustard Glaze, recipe follows
4 cloves garlic, finely chopped
1/4 cup grainy mustard
2 tablespoon Dijon mustard
2 teaspoons Spanish paprika
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon low-sodium soy sauce
2 tablespoons white wine vinegar
1 tablespoon honey

Steps:

  • Heat grill to high. Skewer 2 pieces of the beef onto 2 skewers so that the meat lies flat. Brush the meat liberally on both sides with the Garlic-Mustard Glaze. Grill the meat for 2 to 3 minutes per side until golden brown and cooked to medium-rare doneness, brushing with the remaining glaze while grilling. Remove from grill and serve.
  • Whisk together all ingredients in a small bowl. Cover and let sit at room temperature for 30 minutes before using.

STICKY RIBS



Sticky Ribs image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 4h30m

Yield 4 to 6 servings

Number Of Ingredients 12

4 pounds bone-in beef short ribs, cut into individual bones
Kosher salt and freshly ground black pepper
8 ounces light beer
1 cup light brown sugar
1 cup soy sauce
1/4 cup ketchup
1/4 cup Dijon mustard
1/4 cup rice vinegar
2 tablespoons freshly grated ginger
2 teaspoons crushed red pepper flakes
2 cloves garlic, minced
Chopped fresh cilantro, for serving

Steps:

  • Prepare a charcoal grill using the snake method: Stack the unlit charcoals around the perimeter of the grill, about halfway, then light the first few at one end so the snake begins to burn slowly. (This results in a controlled 325 to 350 degrees F heat; see Cook's Note.) Fill a metal loaf pan with about 1 cup water and place it next to the coals for additional moisture.
  • Season the ribs liberally with salt and pepper.
  • Combine the beer, sugar, soy sauce, ketchup, mustard, vinegar, ginger, crushed red pepper flakes, garlic, a small pinch of salt and about 1/2 teaspoon pepper in a medium saucepan and whisk until smooth. Bring to a simmer over direct heat and cook until reduced by a third, about 30 minutes.
  • Place the ribs bone-side down on the grill over indirect heat. Close the grill and cook, brushing the ribs with the glaze every 30 minutes to an hour, until an instant-read thermometer registers 200 degrees F, 3 to 3.5 hours. (Make sure to keep the temperature of the grill between 275 to 350 degrees F.)
  • Take the ribs off the grill, wrap in aluminum foil and let rest 10 to 15 minutes. Bring the remaining glaze back to a simmer over direct heat for several minutes. Garnish the ribs with the cilantro and serve with the remaining glaze on the side.
  • (Alternatively, you can bake the ribs on a rimmed baking sheet in a 300 degrees F oven for 3 to 3.5 hours.)

MOM'S BEEF SHISH KABOBS



Mom's Beef Shish Kabobs image

My Mom has cooked this recipe for as long as I remember. Now that I live on my own, I can't wait to go back home over the holidays to have this excellent dish. Mom would probably be upset that I gave it away, but it is so delicious that I think everyone should have a chance to experience it. Technically shish kabobs use lamb, so these should be called beef kabobs, but this is the family recipe and what we call it.

Provided by Mike Hearne

Categories     World Cuisine Recipes     Asian

Time 16h45m

Yield 4

Number Of Ingredients 14

⅓ cup vegetable oil
½ cup soy sauce
¼ cup lemon juice
1 tablespoon prepared mustard
1 tablespoon Worcestershire sauce
1 clove garlic, minced
1 teaspoon coarsely cracked black pepper
1 ½ teaspoons salt
1 ½ pounds lean beef, cut into 1-inch cubes
16 mushroom caps
8 metal skewers, or as needed
2 green bell peppers, cut into chunks
1 red bell pepper, cut into chunks
1 large onion, cut into large squares

Steps:

  • Whisk the vegetable oil, soy sauce, lemon juice, mustard, Worcestershire sauce, garlic, black pepper, and salt together in a bowl; pour into a resealable plastic bag. Add the beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours or overnight.
  • Add the mushrooms to the bag, coat with the marinade, squeeze out excess air, and reseal the bag; marinate in the refrigerator another 8 hours.
  • Preheat an outdoor grill for high heat, and lightly oil the grate.
  • Remove the beef and mushrooms from the marinade, shaking off any excess liquid. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside for basting.
  • Thread pieces of green bell pepper, beef, red bell pepper, mushroom, and onion onto metal skewers, repeating until all ingredients are skewered.
  • Cook the skewers on the preheated grill, turning frequently and brushing generously with the reserved marinade until nicely browned on all sides and the meat is no longer pink in the center, about 15 minutes.

Nutrition Facts : Calories 417.6 calories, Carbohydrate 15.8 g, Cholesterol 58.7 mg, Fat 28.6 g, Fiber 3.6 g, Protein 26.2 g, SaturatedFat 6.1 g, Sodium 2815.9 mg, Sugar 6.8 g

BALSAMIC-GLAZED BEEF SKEWERS



Balsamic-Glazed Beef Skewers image

With only five easy-to-double ingredients, these mouthwatering kabobs are one of our favorite recipes. We like them with hot cooked rice and a tossed salad. To prevent wooden skewers from burning, soak them in water for 30 minutes before threading on the meat. -Carole Fraser, Toronto, Ontario

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 5

1/4 cup balsamic vinaigrette
1/4 cup barbecue sauce
1 teaspoon Dijon mustard
1 pound beef top sirloin steak, cut into 1-inch cubes
2 cups cherry tomatoes

Steps:

  • In a large bowl, whisk vinaigrette, barbecue sauce and mustard until blended. Reserve 1/4 cup mixture for basting. Add beef to remaining mixture; toss to coat., Alternately thread beef and tomatoes on four metal or soaked wooden skewers. Lightly grease grill rack., Grill skewers, covered, over medium heat or broil 4 in. from heat 6-9 minutes or until beef reaches desired doneness, turning occasionally and basting frequently with reserved vinaigrette mixture during the last 3 minutes.

Nutrition Facts : Calories 194 calories, Fat 7g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 288mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges

GRILLED BALSAMIC AND SOY MARINATED FLANK STEAK



Grilled Balsamic and Soy Marinated Flank Steak image

Flank steak is a perfect grilling meat. It's marbleized with fat that melts while grilling and fills the meat with the flavor of natural juices. If you have a lot of marinade leftover from this recipe, save it in your refrigerator and use it to marinate other grilled meats or chicken; it will last up to one week.

Provided by DENMOZZ

Categories     Meat and Poultry Recipes     Beef     Steaks     Flank Steak Recipes

Time 55m

Yield 4

Number Of Ingredients 10

½ onion, chopped
3 cloves garlic, chopped
¼ cup olive oil
¼ cup balsamic vinegar
¼ cup soy sauce
1 tablespoon Dijon mustard
1 tablespoon rosemary
1 teaspoon salt
½ teaspoon ground black pepper
1 ½ pounds flank steak

Steps:

  • Whisk onion, garlic, olive oil, balsamic vinegar, soy sauce, Dijon mustard, rosemary, salt, and pepper together in a mixing bowl.
  • Put the flank steak in a large resealable plastic bag. Pour marinade into the bag and coat steak with the marinade. Squeeze excess air from the bag and seal. Marinate in the refrigerator at least 30 minutes, up to 2 days.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove the flank steak from the marinade and shake to remove excess liquid. Reserve marinade.
  • Cook steak until firm, hot in the center, and just turning from pink to grey, 6 to 8 minutes per side, brushing occasionally with reserved marinade. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C). Remove steak to a cutting board and rest meat 5 minutes before slicing thinly across the grain.

Nutrition Facts : Calories 307.4 calories, Carbohydrate 8 g, Cholesterol 37.9 mg, Fat 20.5 g, Fiber 0.8 g, Protein 22 g, SaturatedFat 4.7 g, Sodium 1622.2 mg, Sugar 3.7 g

BBQ BEEF WITH SOY MUSTARD GLAZE



BBQ Beef With Soy Mustard Glaze image

This is a simple, delicious sauce to put on your barbecued steaks (or swordfish). It's so easy to throw together that you can prepare it at the last minute - and your steaks will taste as though they came from a first-rate restaurant.Though this recipe contains soy and ginger, it does not have the "Asian" flavor you might expect.

Provided by A Ramsey Donkey

Categories     Very Low Carbs

Time 17m

Yield 6 serving(s)

Number Of Ingredients 9

1/4 cup soy sauce
2 tablespoons dijon-style mustard (whole grain works, too)
1 tablespoon lemon juice
4 garlic cloves, minced
1 teaspoon gingerroot, fresh, minced (can use 1/2 t ground if fresh is unavailable)
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1/4 teaspoon rosemary, dried (optional)
6 steaks (8 oz each)

Steps:

  • Combine soy sauce, mustard, lemon juice, garlic, ginger, thyme, pepper, and rosemary in a blender; cover and whirl until smooth.
  • Put steaks on oiled grill, brush with sauce.
  • Grill (or broil) 4 minutes; turn over and brush with remaining sauce mixture.
  • Cook 4 minutes longer (for medium rare), or to desired doneness.

Nutrition Facts : Calories 189.8, Fat 5.9, SaturatedFat 2.2, Cholesterol 79, Sodium 731.8, Carbohydrate 1.8, Fiber 0.2, Sugar 0.3, Protein 30.9

More about "bbq beef with soy mustard glaze recipes"

SLOW COOKER HONEY BBQ BEEF BRISKET - CREME DE LA …
Jan 29, 2017 Lightly grease your slow cooker and place brisket inside. Whisk together sauce ingredients (except cold water + corn starch) in a small bowl, …
From lecremedelacrumb.com
  • Lightly grease your slow cooker and place brisket inside. Whisk together sauce ingredients (except cold water + corn starch) in a small bowl, set aside.
  • Stir together seasonings and rub all over brisket. Pour sauce over brisket, cover and cook on low for 10 hours.
  • Pour liquid from the slow cooker into a large sauce pan. Bring to a boil over medium-high heat. Stir cornstarch into cold water until dissolved, then pour into sauce pan. Reduce heat to medium-low and stir until sauce is thickened. Remove from heat.
  • Shred beef with two forks and pour sauce back into the slow cooker, give it a good stir and serve hot.


SWEET AND SPICY SOY GLAZED BEEF RIBS - WILL EAT THIS
Jun 23, 2020 Cooking Beef Ribs. Preheat oven to 250F. Combine salt and black pepper in a bowl. Sprinkle over the beef ribs. Make sure salt and pepper …
From willeatthis.com
  • Combine garlic, ginger, chilli flakes, soy sauce, sesame oil, fish sauce, sugar and honey in a saucepan.


GLAZED BEEF MEATBALLS RECIPE - HELLOFRESH
Roast in the middle of the oven until tender and golden-brown, 24-26 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.) 2. Meanwhile, add beef, panko, 1/4 tsp (1/2 tsp) salt and 1/2 tbsp (1 …
From hellofresh.ca


HONEY BARBECUE MEATLOAF RECIPE - ANDIE MITCHELL
Mar 9, 2011 Preheat oven to 350 degrees F. In a large bowl, use your hands to mix together the ground beef, panko, 1 tablespoon of the worcestershire sauce, the mustard, 3 tablespoons of the barbecue sauce, the salt, and pepper. Do …
From andiemitchell.com


GRILLED FLANK STEAK WITH MAPLE SOY GLAZE
Dec 14, 2017 1. Heat gas or charcoal grill. In small bowl, mix soy sauce, maple syrup, lemon juice and garlic. Reserve 2 tablespoons soy sauce mixture in small container. Place remaining mixture in 1 1/2-quart saucepan. Heat to boiling …
From tablespoon.com


SMOKED RIBS WITH THE BEST GLAZE - NATASHASKITCHEN.COM
Sep 4, 2019 Pat dry with paper towels and season all over with kosher salt and rest at room temp 1 hour. Step 3: Spritz Your Ribs: Use a spray bottle or brush on a mixture of apple juice, yellow mustard, and maple syrup. Generously …
From natashaskitchen.com


GRILLED BALSAMIC BEEF - ALLRECIPES
May 24, 2024 Whisk balsamic vinegar, olive oil, Worcestershire sauce, garlic, green onion, salt, black pepper, cayenne, and honey together in a bowl. Add rosemary and set aside. Cut beef into cubes about 1 1/4- to 1 1/2- inch square …
From allrecipes.com


BEEF RIBS IN BBQ SAUCE - SLOW COOKED SHORT RIBS
Sep 4, 2020 Shake off excess. Mix Barbecue Sauce ingredients, except water, in a baking pan. Then mix in water. Place ribs in sauce, turning to coat. Arrange meat side down in the sauce, bone side exposed (sauce won't cover …
From recipetineats.com


KOREAN BEEF BULGOGI - DAMN DELICIOUS
Apr 21, 2019 In a medium bowl, combine pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang. In a gallon size Ziploc bag, combine soy sauce mixture and steak; marinate for at least 2 hours to overnight, …
From damndelicious.net


BOBBY FLAY'S GARLIC-MUSTARD GRILLED BEEF SKEWERS
Nov 6, 2020 Step 1 Soak ten 6-inch wooden skewers in cold water for 30 minutes. Step 2 For the garlic-mustard glaze: Whisk together the garlic, both mustards, paprika, salt, pepper, soy sauce, vinegar, and honey in a small …
From thepioneerwoman.com


STICKY BBQ GLAZE RECIPE | PERFECT FOR GRILLING - BAREFOOT …
Instructions: In a saucepan, combine all the ingredients and whisk together over medium heat. Bring the mixture to a simmer and let it cook for about 10-15 minutes, stirring occasionally, until it thickens. Remove the glaze from heat …
From barefootfarmbyron.com


BOURBON HONEY RIBS - A GLAZED BBQ RECIPE BY NERDS …
Jan 22, 2018 Lay a large piece of foil on a baking tray and place one rack on it, meat-side up. Fold up 3 sides of the foil to create a rim: pour half the apple juice into this pocket and then fold over and crimp the packet closed. Wrap the …
From nerdswithknives.com


BBQ GLAZED BEEF MEATBALLS RECIPE - HELLOFRESH
Add spinach, tomatoes and ranch dressing to a large bowl. Season with salt and pepper, then toss to combine. 4. Whisk together BBQ sauce and 2 tbsp (4 tbsp) water in a large microwavable bowl. Microwave until warmed through, 30 sec. …
From hellofresh.ca


BULGOGI (KOREAN BBQ BEEF) RECIPE - KOREAN BAPSANG
Apr 14, 2019 Thinly slice the scallions. Season 2 cups of water or broth with 1 teaspoon of soy sauce. Heat the pan, and add the bulgogi and top it with the scallions and mushrooms. Add about half of the broth around the edges of the …
From koreanbapsang.com


THE CASE FOR ADDING BARBECUE SAUCE TO YOUR NEXT BEEF STEW
13 hours ago The condiment is made up of ketchup, vinegar, and brown sugar, and often features Worcestershire sauce, mustard, garlic, paprika, and onion powder. This blend of …
From tastingtable.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #weeknight     #30-minutes-or-less     #time-to-make     #course     #cuisine     #preparation     #occasion     #north-american     #healthy     #very-low-carbs     #main-dish     #american     #dietary     #high-protein     #low-carb     #high-in-something     #low-in-something

Related Search