erry, garlic powder and beef strips. Close tightly and refrigerate 8 hours or
Mix soy sauce, sugar and garlic together in a bowl. Add beef strips and toss to coat.
Marinate for 20 to 30 minutes.
Heat oil in a heavy skillet and saute beef and peppers over medium-high heat until the steak is done and the peppers are hot but still crisp.
It won't take long, 2 to 3 minutes at most.
Serve peppers and steak as desired over rice or use as teriyaki-style dish as well as main dish.
Cut the steak into serving size pieces. If desired, you can brown the meat in a little hot oil before adding to crockpot.
Place the thinly sliced pepper rings in bottom of crockpot, reserving a few to place on top of meat if desired.
Arrange the meat on peppers evenly, carful not to stack one piece directly on top of another.
Mix all other ingredients and pour over meat and peppers.
Cover and cook on low for 8-10 hours, or on high for about 4 hours.
Serve with mashed potatoes and/or steamed veggies.
Puree chiles, ginger, garlic, spices, and wine to a smooth paste.
Brown beef in hot oil.
When evenly browned, remove and drain off all but 2T oil.
Saute onion in the oil until soft but not browned.
Add the bell peppers and saute for an additional 3 minutes
Add the chile puree and bring to a boil, stirring constantly.
Add the beef and mix until strips are coated with sauce.
Reduce heat and simmer 10 minutes more until the beef is done.
Slice steak crosswise into 1/8-inch strips. Combine water, sherry and soy sauce.
Pour over beef and marinate while cutting peppers into thin strips.
Quickly cook peppers in hot oil in large frying pan or wok 3 to 4 minutes, stirring constantly. Remove from pan.
Pour off and reserve marinade.
Prepare rice as label directs.
Cut round steak lengthwise in half, then cut diagonally into paper thin slices.
In medium bowl, mix soy sauce and the next four ingredients; add beef and toss lightly to coat.
Set aside.
Cut beef steak into 1/8 to 1/4-inch strips.
Combine water, sherry and soy sauce.
Pour over beef and set aside.
Quickly stir-fry peppers in 1 tablespoon hot oil in large skillet or wok 3 to 4 minutes.
Remove from skillet or wok.
Pour off and reserve marinade.
Quickly brown beef strips (1/2 at a time) in remaining hot oil.
Combine cornstarch with reserved marinade.
Add liquid and pepper to beef and cook, stirring, until sauce is thickened. Serve over cooked rice, if desired.
Makes 4 servings.
ornstarch, sugar, ginger, garlic and 1/4 cup soy sauce.<
esired.
Arrange meat on peppers, careful not to stack one
Microwave Dish: Put oil in 2 or 3-quart casserole or baking dish. Add beef and toss so that meat is cooked with oil. Add onion, garlic, salt and pepper. Cook, uncovered, 10 minutes, stirring twice (cook power 7). Add tomatoes; cook, covered, 5 minutes, stirring once. Add green peppers; cook, covered, 6 minutes stirring once. Serve with rice or chow mein noodles. Yields 4 servings.
Boil or microwave the potato until tender. Mash potato with the egg yolk, chives, flour and cheese. Shape tablespoons of mixture into patties. Coat in breadcrumbs.
Heat the oil in a large skillet on medium heat. Cook the dumplings until lightly browned. Drain on paper towels.
Heat the beef and vegetable soup with 2/3 cup water in a medium saucepan until hot (do not boil). Serve bowls of soup topped with potato dumplings.
eat to medium and stir-fry garlic, onion and peppers for several minutes
Cut the steak into serving size pieces.
If desired you can brown the meat in a little hot oil before adding to crock-pot. Place the peppers in bottom of crockpot, reserving a few to place on top of meat, if desired.
Add vegetables and then meat.
Mix all other ingredients and pour over meat and peppers.
Cover and cook on low heat for 8 to 10 hours.
Yield: 8 servings. Carbohydrate 3 g, protein 34 g, fat 14 g, calories 237.
BEEF AND CARROT STEW:
Toss the
Melt butter or margarine in 9 x 13 baking dish.
Alternate layers of sliced potatoes and onions.
Add can of canned beef and stock, crumpled up.
Add cream of mushroom soup and cream celery soup, mixed together.
Pour over potatoes.
Salt and pepper to taste.
Cover with aluminum foil.
Bake about 1 hour at 325\u00b0 to 350\u00b0 or until tender.
Remove foil.
Turn oven up higher and bake for another 15 to 20 minutes.
Cut stew meat into 1 1/2-inch cubes.
Brown meat in salad oil in a Dutch oven.
Add beef and bean seasoning mix, onions and water.
Bring to boil, reduce heat and simmer, covered, for 45 minutes.
Add tomatoes and zucchini, cover and simmer 15 to 30 minutes.
Boil beef and pork neckbones in a large pot until tender or meat falls off the bone.
Remove the bones.
Add tomatoes, frozen mixed vegetable soup mix and white potatoes.
Let cook until vegetables and potatoes are done.
Serve with cornbread or crackers.
f the peppers, and remove the seeds and membranes. Cook the peppers in boiling
arlic, egg yolk, lime juice and curry paste in a small
Heat the oil in a frying pan and saute the corn and peppers until softened. Add the onions and saute for 2 mins. Remove from the pan and set aside. Add the ground beef to the pan and cook until crumbly. Add the tomato paste and cook for 5 mins.
Return the corn, peppers and onions to the pan, add 3/4 cup water and simmer for 10 mins. Add the thyme and season with salt and black pepper.
Place the sour cream in a bowl and season with black pepper. Serve alongside the ground beef and sliced baguette.