Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
Marinate beef in soy sauce, sherry and cornstarch for 30 minutes.
Heat oil.
Cook beef until done, stirring 3 to 4 minutes.
Add sugar and oyster sauce; mix well.
Heat through. Serve with rice.
round Beef in Adobo Sauce:
Mix the first seven ingredients well in a
Whisk together tomato sauce, Worcestershire sauce, sherry and sugar. Set aside.
Coat beef in 2 tbsp olive oil. Season. Heat a wok over high heat. Cook beef for 30 seconds, or until just browned. Remove from pan and set aside.
Add remaining oil in wok. Stir-fry garlic and red onion for 30 seconds. Add tomatoes and tomato sauce. Bring to a boil then return beef to wok and toss to coat. Reduce heat to medium, cover and simmer for 2 mins. Add spring onions.
Serve with steamed rice and lime wedges.
>beef in flour. Discard any unused flour if any.
Fry floured beef in
In a large skillet, saute the
Melt butter in a skillet over medium-high heat. Saute onion in melted butter until tender, 5 to 7 minutes.
Stir sauteed onion, cream-style corn, crushed tomatoes, white chicken chunks, pork in barbeque sauce, beef in barbeque sauce, Worcestershire sauce, black pepper, salt, and hot sauce together in a slow cooker crock.
Cook on High until hot, at least 30 minutes.
rown meat on all sides in hot shortening.
Season generously
Brown ground beef in skillet and drain.
Combine and mix with all the other ingredients except cheese.
Place in greased 2 qt. casserole dish.
Bake at 350\u00b0 until almost done or about 30 min. Sprinkle grated cheese on top, continue cooking for 5 min. more. Serves 10 to 12.
Brown beef in Kitchen Bouquet.
Combine all ingredients.
Pour into 2-quart crockery casserole.
Cover and bake at 325\u00b0 for 3 hours.
Serves 6 to 8.
eserve shells for sauce (recipe to follow) and rinse shrimp in colander. Cut
Cut beef into thin slices about 1 1/2 inches across.
In a medium bowl, combine sliced beef, a pinch of salt, pepper, sugar, soy sauce, wine or sherry, cornstarch and egg.
Let stand 20 to 30 minutes.
Cut each Chinese cabbage leaf into 2 or 3 pieces. Preheat a wok or large skillet over high heat.
Add 2 tablespoons oil.
When oil smokes, add cabbage pieces.
Stir-fry 1 1/2 to 2 minutes, or until leaves become limp.
Quickly remove with a slotted spoon; place cabbage in a serving dish.
Heat oven to 325.
Cut beef steak lengthwise in half and then crosswise into 1/4\" strips; set aside.
Shake flour in oven bag.
(Leave excess flour in bag).
Place sauce ingredients and onion in bag.
Squeeze bag to mix well, blending in flour.
Place beef in bag, turning to coat.
Place bag in 13 x 9\" pan, arranging ingredients in even layer.
Close bag with nylon tie.
Cut 6 1/2-inch slits in top.
Bake 45-50 minutes or until beef is tender.
Serve beef in rolls.
epper and cayenne.
Place beef in a zip-lock plastic bag
very sharp knife slice beef very thinly diagonally to make
Marinate beef in soy sauce, lemon, and black pepper for
Combine beef and black bean sauce in a medium bowl, stirring to coat. Refrigerate for 10 mins.
Place noodles in a bowl of hot water. Separate with a fork. Drain well; keep warm.
Heat oil in a wok or large skillet on high heat. Stir-fry beef, in 2 batches, for 2-3 mins each batch, until well browned. Remove from skillet.
Add onion and bok choy to wok; stir-fry for 1-2 mins. Return beef to wok with pepper and chili sauce. Reduce heat; stir-fry for 1-2 mins. Add noodles; stir-fry until heated through.
Whisk together oyster sauce, soy sauce, sugar and 2 tbsp water
Place beef in a saucepan with sugar, vinegar,
Place beef in a large stock pot or