o 1 hour.
Remove beef from marinade, pat dry and
Cook rice in water as directed on package.
Meanwhile, in 12-inch nonstick skillet, brown ground beef until thoroughly cooked. Remove beef from skillet; drain.
In same skillet, combine pea pods, frozen vegetables, water chestnuts and stir-fry sauce; mix well. Cover and cook on medium 7 to 10 minutes or until vegetables are crisp-tender, stirring occasionally.
Return beef to skillet; mix well. Cook 2 to 4 minutes or until thoroughly heated, stirring occasionally.
Serve over rice; sprinkle with peanuts.
Dissolve cornstarch in sherry, oyster sauce and water.
Add pepper flakes.
In a wok or large skillet heat oil over medium-high heat.
Add ginger and garlic.
Stir-fry 1 minute.
Add broccoli, stir-fry 3 minutes.
Add red pepper, celery and green onions.
Stir-fry 3 minutes.
Add cornstarch mixture and beef.
Stir-fry 3 minutes.
Serve with rice.
ize mixing bowl, add shredded beef and diced onions, mix well
olden brown, add the 1lb beef. Cut the ginger in small
r skillet, brown the ground beef and onions over medium-high
as thickened.
Stir in beef chuck pieces until coated with
In a wide frying pan over medium-high heat, brown the beef and onions. Add salt, pepper, chili powder and tomato sauce.
Spread each tortilla with butter.
In a 2-qt. casserole, alternate layers of buttered tortillas, meat sauce,olives and cheese.
Mix together the water and the last tomato sauce,pour it over all, cover, and bake in a 400\u00b0F oven for 20 minutes.
Slice beef very thinly across the grain
ackage directions.
Divide ground beef in half and make two
Marinate sliced beef with all the Marinade ingredients and set aside for 5-10 minutes.
In a wok, heat up oil until very high heat, stir-fry shredded ginger, and scallions until fragrant.
Toss in beef slices and continue to stir-fry for 4 minutes, or until beef is nicely browned.
Add in cooking wine and briskly stir-fry for another 1 minute. Dish out and serve with steamed rice.
In large pot, cover beef with water.
Bring to a boil; boil for 10 minutes.
Drain water.
Cover beef water 1 1/2-inches over beef.
Bring to a boil.
Reduce heat and simmer for 1 hour.
Add peeled carrots, potatoes and onions.
Cook for 1/2 hour.
Add veggies and quartered cabbage last 15 minutes of cooking.
Broth may be tasted before adding vegetables.
If too salty, remove part of water and add new water to your liking of saltiness.
rock pot.
Add corned beef brisket & onions.
Mix together
Place all ingredients in a large saucepan, making sure there is enough water to cover the piece of meat.
Bring to the boil, then cover and reduce heat to a simmer and cover with a lid.
Cook for about 2 hours, or until very tender.
Allow to rest in the water for about 20 minutes before slicing.
Recommend serving with Mustard Sauce for Corned Beef recipe#21617.
l do.
Pre-ground Szechuan peppercorns *might* be available at
f you can't get Szechuan peppercorns, you can substitute \"bird
/4 of the ground beef on top of the sour
t slightly. Crumble the minced beef into the oil together with
b>AUTHENTIC RESULTS. PREPARE MY \"COPYCAT JACK IN THE BOX TACO SAUCE\" RECIPE (RECIPE
Thread beef strips onto dampened bamboo skewers. Roll in Szechuan seasoning to coat all over. Grease a large frying pan and heat on medium. Cook skewers 2 mins, turning, until cooked. Remove from pan.
In the same pan, cook Chinese broccoli on high heat 2-3 mins, until wilted. Add oyster sauce and 2 tbsp water and cook 1 min. Arrange on a serving plate, top with beef skewers and drizzle with pan liquid. Serve with rice.