Beef tips can be tough to cook until perfectly tender, which is why ginger ale, packed with acidity, works well as a marinade ...

Ridiculously tender and flavorful, beef tenderloin is the main course ... every element of it is a cinch to make. That starts with the marinade: Grab a large bowl or, my preference, a baking ...

2 New York strip steaks (1½ pounds), cut into 1-inch cubes 1 (15-ounce) package cremini mushrooms 1 large red onion, sliced into large pieces 1 pint cherry tomatoes ...

Make sure to have a lid on the container ... Allow to go completely cold and add the corned beef joint Marinade the beef in the mixture for at least a week to allow the flavours to develop.

I usually make my own marinade for the beef, but you can also buy bottled bulgogi marinade. The commercial marinade is saltier and sweeter than the home-made version. If you are serving this to ...

Cattlemen’s Beef Board Share Combine 1 tablespoon red ... Place 1 (1- to 1 1/2-pound) flank steak and marinade in a resealable plastic bag; turn to coat. Marinate in refrigerator 6 hours to ...

The tamarind and soy marinade tenderizes the meat ... but it would also make for fantastic beef tacos, and is wonderful cold, stuffed into a baguette or tossed into a salad, so leftovers are ...

Marinade steak in tangerine juice, soy sauce and sherry for a couple of hours to make this flavour-packed dish. The beef is deep-fried before being added to the citrusy sauce. To make the beef and ...