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A Fabulous Life on a Frugal Budget

Asian Glazed Beef Recipe

By Chrysa | 198 Comments

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Asian Glazed Beef Recipe

While we're heading into winter, cooking on the grill is never out of season when it comes to tailgating. What are your tailgate specialities? Sure, hamburgers and hot dogs are an old stand by, but higher end foods like meat and veggie kebabs, grilled chicken on a pita, grilled fish and others can get RAVE reviews!

One of my favorites is this Asian Glazed Beef recipe, that gets some added flavor from Holland House Cooking Wine. Wines specifically designed for cooking stand up to cooking temperatures that would cause the flavor of delicate tables wines to cook away. Plus, Holland House flavor doesn't vary from bottle to bottle like table wines can, making the flavor last and bringing consistency from meal to meal.

WhiteCWLargeAsian Glazed Beef Recipe

INGREDIENTS:

1/4 cup soy sauce
2 Tbsp Holland House White Cooking Wine
1/4 cup apricot preserves
2 Tbsp brown sugar
3 cloves garlic, minced (or 1/2 tsp garlic powder)
2 pounds thin sliced sirloin tip steak

DIRECTIONS:

Mix first 5 ingredients in a large, flat bottomed dish.  Add the beef and turn several times to coat.  Marinate at least 2 hours (overnight is best).  Preheat grill to medium high. Place steak on grill and cook 3-5 minutes or until browned. Flip steaks and cook other side 3-5 minutes or until cooked through.

Holland House Marinade & Grilling Tips

  • Marinate your meat. Marinating is a great way to add flavor and save money by tenderizing tougher, cheaper cuts of meat. A well-prepared marinade can help an amateur on the grill prepare food that tastes like it was prepared by an experienced grill master! 
  • Select your marinade elements. Marinades vary from recipe to recipe, but they all generally contain three basic components – oils, acids and seasonings. Oils lock in the natural flavor and prevent vegetables from drying out, while acids allow flavors to be absorbed. Seasonings provide the unique flavor. Garlic, ginger and herbs are the most common marinade seasonings. 
  • Keep an eye on the time. As a general rule, the longer food is left to marinate, the more flavorsome it will become. Small or tender cuts, such as lamb and beef fillets, chicken breasts and seafood, require shorter marinating times (usually two to four hours). Larger or tougher cuts such as leg, rump or shoulder will need longer (usually four to six hours). Never marinate in aluminum, cast iron or copper, as these metals will react with the acids and salts, resulting in off flavor.
  • Use the right tools. When grilling, always use tongs to turn the meat. A fork should never be used as it will punch holes in the meat and allow the natural juices to escape, causing the meat to lose flavor and become chewy.
  • Don’t rush it. Meat will tell you when it’s ready to flip. If the meat is still hanging onto the grill, it’s not ready to flip. Once a good sear is established, it will release on its own.

Holland House Grilling Kit Image

For more information, tips and recipes, visit www.HollandHouseFlavors.com. You can also check out Holland House on Facebook and Pinterest.

 

About Chrysa

Chrysa is the founder and owner of ThriftyJinxy.com, a site dedicated to living a fabulous life on a frugal budget. Her approach is that by spending less on the boring everyday stuff, you can have more money to splurge on the things you REALLY want, whether it’s travel, fashion, electronics – you name it! Chrysa is married, has an 11-year-old nephew she dotes on, as well as three lovable cats and a big sweetie of a German Shepherd.

Comments

  28. Anastasia Falling says

    I would love to cook EVERYTHING first! Ok… i guess I’d start with some chicken, but I’d be out in the cold, grilling every day! )

    Reply

  65. Beth Parsons says

    I would have to put a pork shoulder on and grill it low and slow brushing on a vinegar based BBQ sauce for a pulled pork dinner

    Reply

  87. Jennifer Hiles says

    The first thing we would make are steak and shrimp kabobs with cherry tomatoes, onion, pineapple, peppers and mushrooms!

    Reply

  103. Teresa Motz says

    Can’t wait for grilling season to arrive back here in the Northeast! Love grilled burgers, chicken and London Broil!

    Reply

  109. Terri Moore says

    I think the first thing would have to be steaks with some grilled veggies like mushrooms and onions to go with it

    Reply

  144. Bridgett Wilbur says

    I would make grilled bologa grilled cheese sandwich lol..jk. I would grill a marinated pork loin with corn on the cob.

    Reply

  174. Renee Richardson says

    I would love to make steak. Thanks for the yummy giveaway and Happy Holidays 🙂

    Renee
    fattybumpkins at yahoo dot com

    Reply

  181. connie black says

    Chicken. I live with a houseful of hockey players that seem to eat chicken for breakfast, lunch, and dinner.

    Reply

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