Cook ground beef in stockpot or Dutch oven,
Brown the beef in a 12 inch skillet along with your chopped onion. As soon as all the pink is gone pour the beef into a strainer and rinse with clear water.
Add beef and onion back to the pan with a little water to de-glaze (or wine). Add seasonings and cook until most of the water evaporates.
Continue with your recipe or cool, cover and refrigerate or freeze.
Cook instant potato mash according to packet directions.
Add potato to corned beef a little at a time until you get to the consistency you prefer. (I use the whole amount.).
Add butter and stir through.
Microwave to heat through.
I like it just like this, but as with most corned beef hash recipes you could pan fry if you like.
side.
In a medium bowl combine flour and pepper, set
n the skillet. Season the beef with salt and 2 teaspoons
Cook Japanese rice.
Slice onion thinly.
Cut beef into bite-sized pieces.
Put dashi, soysauce, sugar, mirin, and sake in a pan.
Add onion slices in the pot and simmer for a few minutes.
Add beef in the pan and simmer for a few minutes.
Serve hot steamed rice in a deep rice bowl. Put the beef topping on the top of rice.
Place some benishoga (red ginger) on the top if you would like.
Combine water, mirin, soy sauce, sake, sugar and hon dashi powder.
Bring to a boil over medium heat.
Add beef (or already browned ground beef) and onions and stir.
Cook until beef is cooked through (unless using already browned ground beef), about 5 minutes.
Adjust seasoning with soy sauce and sugar to taste.
Divide rice into 4 deep rice bowls.
Put simmered beef on top of the rice.
Heat a large skillet over medium-high heat. Add beef and cook, stirring and crumbling into small pieces until browned, 5 to 7 minutes. Drain excess grease.
Add garlic, ginger, and sesame oil, stirring until fragrant, about 2 minutes. Stir in soy sauce, brown sugar, and red pepper. Cook until some of the sauce absorbs into the beef, about 7 minutes. Add 1/2 of the chopped green onions.
Serve beef over hot cooked rice; garnished with sesame seeds and remaining green onions.
Halve the onion and discard the central-most part. Cut halves into thin slices.
Heat oil in a large skillet or wok over high heat. Add onion; cook and stir until it starts to brown, about 30 seconds. Reduce heat to medium-low; add water, soy sauce, brown sugar, mirin, and sake and simmer until flavors combine, about 3 minutes.
Stir beef into the skillet. Cook, covered, until beef is cooked through, 3 to 5 minutes. Divide between serving bowls and garnish with sesame seeds, green onions, ginger, and seaweed strips.
Divide rice evenly between 4 donburi bowls.
Bring mirin, soy sauce, and sake to a boil in a pot over medium heat. Add onion; cook and stir until onion is translucent, about 5 minutes. Stir in beef; simmer until no longer pink and cooked through, about 5 minutes. Spoon beef and onion over rice using a slotted spoon.
Place eggs in the pot; bring to a boil. Cook until soft boiled, 5 to 7 minutes. Peel; add to bowls. Garnish with pickled ginger.
Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
Combine dashi, soy sauce, mirin, sugar, and sake in a large saucepan over medium heat. Bring to a boil. Add onion; simmer until softened, 6 to 8 minutes. Add beef; simmer until no longer pink, about 6 minutes more.
Divide hot rice equally between individual deep rice bowls. Top with the simmered beef mixture.
minutes.
Add the beef and cook for 2 minutes
Combine water, soy sauce, Chinese cooking wine and sugar.
Pour 1/3 cup of the soy sauce mixture over beef and marinade it for at least 10 minutes.
Heat vegetable oil in a wok. Add chopped onion and stir-fry until the onion is transparent.
Add the marinade beef and stir-fry until it is cooked about 3 minutes.
Pour the remaining soy sauce mixture in the wok. Simmer for 2 minutes.
Add beaten egg in the wok and cover for 2 minutes.
Serve Gyudon over hot rice. Season with Japanese grounded chili and pepper for an extra kick.
paprika, and cumin in a bowl; rub over all sides of
ver high heat.
Pat beef dry.
Add to skillet
Stirfry the peppers and onions in oil.
.Put in a bowl.
Stir fry the beef.
Add the veggies,sesoning,water.
Season to taste.
Simmer to the way you want it.
All measurments are approximate.
Never use the whole envelope of spice.
Serve with rice,mashed pototoes,noodles.
With extra vegetables this could serve 3 or 4 people.
When peppers are on sale I buy several and cut them up to use in recipes like this and put them in baggies in the freezer.
Enjoy.
ngredients in a bowl. Reserve. In a separate bowl combine beef with 1
Combine marinade ingredients in small bowl. Place beef steaks and marinade in food
bowl, combine garlic powder, ground ginger, & onion powder.
Add beef
br>Pour Onion soup mix, beef, and chicken broths over roast