BEEF MUSHROOM TERIYAKI STIR FRY

BEEF MUSHROOM TERIYAKI STIR FRY

1/2 c. soy sauce
1/4 c. water
2 tbsp. sugar
2 med. onions, sliced lengthwise
1 tbsp. vinegar
1 tsp. minced garlic
3/4 tsp. ground ginger
2 lb. round or flank steak, cut into thin diagonal strips
1 lb. fresh mushrooms, sliced
1/4 c. oil
2 c. finely shredded cabbage
1 can (1 lb.) bean sprouts, drained
1 can (8 oz.) water chestnuts, drained & sliced

Combine soy sauce, water, sugar, onion, vinegar, garlic and ground ginger. Add beef to marinade. Cover and refrigerate 2 hours.In large wok or 12 inch skillet, heat oil. Add mushrooms; saute 2 minutes. Add cabbage; saute 5 minutes.
Add beef and marinade; stir fry 5 minutes. Add bean sprouts and water chestnuts; stir fry 5 minutes longer. If desired serve with hot cooked rice.

Sirloin-Snap Pea Stir-fry

Prep Time: 10 minutes



Cook Time: 15 minutes

4 Servings

1 lb Sirloin Steak, cut into thin slices

1 lb Snap peas

3 Tbs oil

1/4 cup chopped ginger

3 garlic cloves, smashed

6 scallions, slices

1 cup canned beef broth

1/4 cup soy sauce

2 tbs corn starch

1 tbs hot sesame oil

2 packages of ramen noodles

Directions:

1. Boil 1 lb. sugar snap peas for 2 minutes. Drain, rinse with cold water and set aside.




2. Heat 1 Tbsp. vegetable oil in a skillet over medium-high heat. Add 1 lb. boneless sirloin steak, thinly sliced crosswise, and stir-fry for 2 minutes. Transfer to a plate.



3. Add 2 Tbsp. vegetable oil to skillet. Add 1/4 cup chopped ginger, 3 smashed garlic cloves and 6 sliced scallions; stir-fry for 1 minute



4. Stir 1 cup canned beef broth with 1/4 cup reduced-sodium soy sauce and 2 Tbsp. cornstarch. Add to skillet; stir-fry for 1 minute.



5. Add peas and steak; stir until hot. Stir in 1 Tbsp. hot sesame oil. Toss in 2 cooked (3 oz.) packages ramen noodles (without flavorings).

Stir-fry Sliced Ginger Beef

Serves 2

300g Tenderloin Beef, cut into slices

Thumb size ginger, sliced thinly

4 tbs Oyster Sauce, mixed with 3/4 cup water and 1 tsp flour

2 tbs oil

A handful of broccolli, cut into small segments

(Broccoli can be substituted with any green veggie. e.g. kai lan, asparagus, cai xin, capsicum)

Directions:

1. Heat oil in a frying pan in high heat for 2 min.

2. Lower flame to medium high and add ginger. Fry for 3 min, or when ginger fragrant

3. Add beef and brown it slightly. When you see half of beef is still red, add veggies. Till veggie turn dark green.

4. Add oyster sauce mixture and stir-fri till beef is cooked. Be careful not to overcook beef as it will become too tough

Serve with rice

Jucy Lucy Burger

2 pounds Ground Beef (80% preferred), chilled


3 oz Frozen Spinach, frozen and crumbled

1 tbsp. Worcestershire Sauce

2 tsp. Garlic Powder

4 oz. Cheese (American or Fontina, or whatever you like), cut to roughly 1″ squares.

Kosher Salt

Ground Black Pepper

Directions:
 
1. Pre-heat grill to high.
 
2. Thoroughly combine beef, spinach, Worcestershire, salt and pepper. If the meat starts to warm up (from your hands) put it back in the fridge, you need to keep it chilled. Measure out 4 oz balls of beef mixture.


3. Roll into a ball then flatten into a thin patty on top of wax paper, about 1/4″ high and roughly 5″ in diameter. On half of the patties place 1 oz of cheese.


4. On to each cheese-topped patty, flip a second patty to cover the cheese. Pinch the edges together forming a swell in the middle. Re-cover with wax paper and refrigerate at least 10 minutes.

5. Grill chilled patties five minutes on first side, then flip, grill another two minutes. Serve on your favorite bun with sauteed onions.

Spicy Chilli Beef

Serves 8

2 medium onions, chopped


2 tablespoons vegetable oil

2 cloves garlic, finely chopped

1/2 to 1 hot chile pepper - jalapeno, serrano, or habanero, seeded and minced

1 teaspoon ground cumin

1/3 cup pure mild chili powder

3 pounds coarsely ground beef

1 teaspoons dried Mexican oregano or Italian leaf oregano

1/2 teaspoon salt

1 can (14.5 ounces) diced tomatoes with juice, or chili style tomatoes

2 cups beef broth

1/2 teaspoon ground cayenne

1 cup (15 ounces) pinto beans, drained and rinsed

3 to 4 tablespoons tequila

shredded Cheddar or Monterey Jack cheese, optional

sour cream, optional

canned nacho-sliced jalapeno peppers, optional

Preparation:

1. In a large Dutch oven or kettle, cook the onions in the oil, covered, over medium heat. Uncover and continue to cook, stirring occasionally, until the onions are golden, but not browned, about 5 minutes longer. Add the garlic, minced chile peppers, and ground cumin. Cook, stirring often, for about 2 minutes. Add the chili powder and cook, stirring constantly, for 1 minutes.

2. Add the ground beef, oregano, and salt. Cook, stirring often, until the meats are no longer pink, 8 to 10 minutes. Add the crushed tomatoes, stock, cayenne, and bay leaf. Bring to a boil, reduce the heat to medium-low, and simmer, with cover slightly ajar, for about 1 1/2 hours.



3. Add the beans, crushing some of them against the side of the pot to help thicken the chili. Add the tequila and season with additional salt and cayenne to taste. Simmer, uncovered, for 10 to 15 minutes longer.



4. Good or better when reheated and freezes well for up to 3 months, though it may need an extra dash of cayenne before serving.


5. Top each serving with shredded cheese, a teaspoon of sour cream, and jalapeno pepper slices, if desired.

5. Serve with bread or tortilla wraps

Rice and Beef Soup (Rice Cooker)

Serves 8

Ingredients:

• 1 1/2 cups long grain rice (2 rice cooker cups)

• 10 cups water

• 1 tablespoon fresh parsley, chopped

• 1 tablespoon fresh chives, chopped

• 1 tablespoon fresh rosemary, chopped

• salt and pepper

• 1/2 teaspoon cinnamon, ground

• 2 lbs beef, cubed

Directions:

1. Add the rice, water, parsley, chives, rosemary, and pepper to a 10 cup or larger rice cooker.

2. For a simple rice cooker, turn it on. For a fancy (fuzzy logic) rice cooker, set the rice cooker to the quick cook setting and start.

3. Cover and allow to come to a simmer.

4. Add the beef and cinnamon, cover again, and allow to cook for 60 minutes.

PORKOLT WITH NOKEDLI AND CUCUMBER SALAD (Hungarian)

Ingredients:


1.4kg veal (leg, shoulder) diced into 2cm cubes - Beef (chuck steak, gravy beef) or pork (neck, leg) can also be used.

100ml oil

1 large onion, finely chopped

20g sweet Hungarian paprika

5g salt

200ml stock or water

3 cloves garlic

1 tsp Erôs Pista (Hungarian chilli paste)

3 medium banana chillies (250g), roughly chopped

1 large tomato, roughly chopped



Nokedli (Galuska)

The dough just needs to be lightly combined. Over mixing will make this dumpling blend unworkable.

800g flour

4 eggs

Pinch salt

650ml water

Melted butter or oil



Cucumber Salad

1.5kg continental cucumbers, peeled and finely sliced

50ml white vinegar

80g sugar

Pinch salt and pepper

1 clove garlic, crushed

Directions:

1. Sauté onions in oil until golden.

2. Remove from heat and add the paprika ensuring the bright redness and exquisite flavour is released and not burned by the hot oil.

3. After a minute of constant stirring, add stock and return to heat.

4. Reduce until concentrate.

5. Add the cubed meat, salt, crushed garlic and the Hungarian chilli paste and stir well. Cook until meat is half cooked - 30 to 60 minutes, depending on meat,.

6. Add banana chillies and tomato, season and continue to cook until meat is tender

7. Serve with nokedli and cucumber salad.



Nokedli (Galuska)

1. Bring 5 litres of water to the boil with 20g salt.

2. Beat eggs, water and add to sifted flour and salt.

3. Combine lightly and push through dumpling strainer with a spatula into the boiling water.

4. Remove dumplings with a slotted spoon when they rise to the surface of the water.

5. Roll in melted butter or oil before serving.



Cucumber Salad

Mix cucumber gently together with sugar, pepper, salt, garlic and vinegar. Leave in the fridge for couple of hours for the flavours to develop and for the salad to reach serving temperature. It can be served with sprinkled paprika on top; this will not change the taste, but will make the dish more attractive.

Beef Stroganoff

Serves 4



Ingredients:

o 500g fillet steak

o 1 tsp paprika

o 1 lemon zest

o 1 red onion, chopped

o 1 garlic clove, chopped

o olive oil

o wild mushroom, torn

o knob butter

o glass of brandy

o 50ml sour cream

o 2 - 3 parsley leaf, chopped

o S & P (Salt and pepper)

Instructions:

1. Bash beef. Mix paprika, lemon, S & P. Mix with beef

2. Low med heat, fry onion and garlic. Turn heat up and add mushrooms and butter

3. Saute till golden brown and reserve

4. Add oil, fry beef 2 mins. Brown and pink inside

5. Pour mushroom mixture and brandy 1 min. Till almost disappeared

6. Remove from heat, stir in sour cream and parsley

Beef Stew (2 ways)

Beef Stew 1

o 1 - 2 tbs oil


o 2 -3 pounds beef

o 1 tbs salt

o 1 dozen carrots

o 1 pinch thyme

o 1 bay leaf

o 3 large potato and tomatoes

o 8 ounces onions

o canned unsalted tomato sauce

o Beef granules

o Celery

o Green peas

o Ground black pepper

o 1 tbs worchestershire sauce

Directions:

1. Dice potatoes, carrots, celery, onions and tomatoes

2. Rinse beef with cold water, pat dry and set aside

3. Micture of salt, onion, black pepper, season meat and coat with flour

4. Saute beef till brown

5. t/f to pot with tomatoes, potatoes, carrots and onions. Add water and stir

6. Low heat 10 - 12 hrs/ high heat 5 -6 hrs

Beef Stew 2

Ingredients:


1 1/2 - pound cubed beef stew meat

1 - teaspoon seasoned salt

1/2 – teaspoon onion powder

1/2 - teaspoon pepper

3 – celery stalks, sliced

2 - potatoes - cubed

2 - carrots - cubed

1 – can whole tomatoes

1 - medium onion – chopped

3 - tablespoon vegetable oil

1/2 – cup all purpose flour

water


Instructions:

1. As always the key to great cooking is to be prepared and to use quality ingredients.

2. Start the recipe of with a little prep work. Cube your potatoes and carrots, chop the onion and slice up your celery stalks.

3. Next give your beef stew a good rinsing in cold water and pat the meat dry with paper towels and set aside.

4. In a small bowl form your seasoning mixture by combining and mixing together seasoned salt, onion powder and black pepper. Season you meat using the mixture. Next apply a light coat of flour to the beef stew.

5. Add vegetable oil to large frying pans and Sauté beef until all sides have browned.

6. Transfer the beef stew to the crock pot and add whole tomatoes, potatoes, carrots and onions. Add enough water to cover ingredients. Stir to evenly distribute ingredients.


7. Cook on low heat for 10-12 hours or high heat for 5-6 hours. The beef stew is done when the meat and potatoes are tender.

8. Serve beef stew with corn bread, your favorite beverage and dessert.

BBQ Braised Oxtail

Prep: 8 hrs



Cook: 3 hrs


Ingredients:

o 6 pounds oxtails, trimmed

o seasoned flour

o 6 tbs oil

o 3 large garlic cloves, minced

o 1 tbs grated fresh ginger

o 2/3 cup firmly packed light brown sugar

o 1 1/2 cup ketchup

o 3 tbs Dijon Mustard

o 1 cup cider vinegar

o 1/4 cup worcestershire sauce

o 1/4 cup lemon juice

o Tabsaco to taste

o Cayenne to taste

o 1 can tomatoes chopped, juice reserved

o 1 pound dried small red chilli beans

Instructions:

1. Soak beans overnight in enough cold water to cover by 2 inches, drain

2. Dredge oxtail in flour and shake off excess. High heat up 4 tbs oil and brown oxtails

3. Transfer to plate when browned

4. 2 tbs oil: add onion, garlic, ginger in mod-low heat. Till onion softened

5. Stir in brown sugar, ketchup, mustard, vinegar, wor sauce, lemon juice, tabasco, cayenne, tomatoes with juice and S & P

6. Simmer 5 min and stirring occasionally. Add oxtails and stirring occasionally 2 1/2 hours

7. In a pan, cover beans with 2 inch water, bring to a boil and simmer covered 1 hr

8. Drain beans and stir into oxtail. Simmer another 30 min - 1hr till oxtails tender