Put beef sliced in brown paper bag with
Stir fry garlic for one minute.
Add beef strips.
Stir fry 2 minutes.
Season with salt and pepper.
Remove.
Add zucchini to pan.
Stir fry until tender crisp.
Return beef to skillet.
Add tomatoes and dressing.
Heat through.
Serve over pasta.
Sprinkle with Parmesan.
Slice chicken or beef in thin strips.
Stir-fry in 1 tablespoon oil until done.
Remove from pan.
Stir-fry vegetables in remaining oil.
When done, add chicken or beef to pan along with Yoshida sauce.
Simmer for 2 to 3 minutes.
Mix marinade ingredients together in a gallon size zip lock bag and add beef refrigerate 6-8 hours.
In a large pan or wok heat oil add ginger and garlic follow with broccoli, peas, mushrooms and celery stir fry 3 minutes add 1/2 cup chicken broth and 2 tablespoon of the marinade from the beef, simmer.
Meanwhile add oil to hot large pan and stir fry drained beef strips (discarding the rest of the marinade) till browned about 4 minutes.
Add browned beef to veggies.
Stir in cornstarch and cook till glazed.
Cut beef into thin strips 1/8-inch thick.
Combine soy sauce, garlic and ginger.
Add beef.
Toss and set aside.
Prepare vegetables.
Heat oil in large frypan or wok.
Add beef and toss over high heat until browned.
Taste meat; if it is not tender, cover and simmer 30 to 40 minutes on low heat.
Turn heat up and add vegetables.
Toss about 10 minutes.
Mix cornstarch with water.
Add to pan; stir and cook until thickened.
Add tomatoes and heat.
n a bowl. Place the beef in the mixture and mix
ed pepper and leftover roast beef, cook stirring frequently until warm
Cook meat and onions in a large kettle.
Salt and pepper as desired.
Add spaghetti sauce and mushrooms.
Simmer 30 minutes. Cook macaroni and drain.
Add to spaghetti sauce mixture.
Layer: Meat and sauce mixture, sour cream (spread thin coat over meat), Cheddar cheese (sliced thin), meat mixture and sour cream (spread thin on top).
Sprinkle lightly with Mozzarella cheese.
Makes 2 large casseroles.
This freezes well.
Bake at 350\u00b0 for 40 minutes.
In a large skillet, cook the onion, green pepper, mushrooms, and garlic in hot oil, until tender; stir frequently; sprinkle with salt and pepper to taste.
On four slices of bread, place two slices cheese, two slices of beef, and one-fourth of vegetable mixture on each bread slice.
Top with remaining cheese and bread slices.
Spread butter on the outsides of the bread slices.
Sprinkle lightly with garlic salt.
On a hot griddle or in a hot skillet, grill sandwiches for 3-4 minutes on each side or until golden brown.
Serve hot.
Preheat oven to 350 degrees.
Cook onions in butter for several minutes; sprinkle with seasoned salt.
Arrange the cooked onions on crepes, top with roast beef, fold crepes in half.
Place in a shallow baking pan; cover with foil.
Heat in oven until warm, approximately 10 minutes.
While crepes are warming, combine the sour cream, horseradish, salt and paprika.
Place crepes on plate and spoon sour cream mixture on top.
Enjoy!
Cut beef into thin slices.
Season with salt and pepper. Melt butter or margarine in large skillet.
Brown meat, mushrooms and onions.
Mix flour and evaporated milk.
Add to meat.
Cook and stir until thickened.
Add Sauterne.
Serve over buttered noodles. Serves 4 to 6.
If pre-sliced beef is not available, cut lightly frozen beef into thin slices.
Put water in a deep pan and bring to boil.
Put slices of beef into boiling water one by one.
Take out as soon as the color changes.
Cool in cold water and drain on paper towels. Slice onions and soak in cold water for 1 hour or longer; drain well.
Arrange slices of beef on onion.
To make Pon-zu, mix lemon juice, soya sauce and sugar.
Serve with Pon-zu.
Preheat the grill. Mix together the sour cream, horseradish and lemon juice. Season with salt and pepper. Brush the bread slice with the olive oil. Place the bread on a grill and grill for 2 minutes per side, until the bread becomes crunchy. Remove the bread from the grill and cut each slice in half. On 12 of the bread halves, spread some of the horseradish sauce. Top the sauce with 2 ounces of roast beef. Top the beef with 1 leaf of Romaine lettuce. Place the remaining bread halves on top of the Romaine.
Marinate chicken or beef for 5 to 15 minutes, longer if desired.
Heat pan.
Add oil and garlic.
Remove garlic when brown.
Add beef; fry a few minutes.
Season with salt and pepper.
Add soup stock and continue to cook a few seconds.
Add mixture of cornstarch, soy sauce and water.
Cook until sauce thickens, stirring slowly.
Add green pepper and fresh chopped ginger.
Heat thoroughly and serve hot with rice.
Serves 4 to 6.
Saute beef, onion, pepper and mushrooms until meat browns. Add garlic salt and herb pepper.
Add mushroom soup and bouillon cube.
Simmer 1 hour.
Cook noodles and drain.
Add sour cream and sherry to beef mixture.
Combine noodles and beef mixture.
May be placed in a casserole at 200\u00b0 to keep warm.
Blend together mayonnaise, mustard and pepper; spread on buns. Layer each sandwich with lettuce, tomato, pepper, onion, roast beef and Bleu cheese; add top halves of buns.
Place beef in bowl, add garlic salt, flour, oil, and soy sauce.
Mix well.
Heat vegetable oil in skillet.
Add meat mixture.
Cook 5 to 10 minutes.
Add green pepper.
Cook several minutes.
Add 1/2 cup water to each 2 tablespoons flour.
Add tomatoes and onions.
Cook 3 minutes.
Serve over rice.
Mix and cook the first 7 ingredients.
Add the beef (or chicken).
Mix together the cabbage, cucumber and bean sprouts.
Cook the rice noodles in hot water. Drain.
Put the cooked noodles on top of the vegetables in individual bowls.
Pour the soup over top and sprinkle with green onions.
Combine first 4 ingredients.
Spread mixture on cut sides of rolls.
Arrange roast beef evenly on bottom half of rolls; top with lettuce and tomato, and sprinkle with pepper.
Add onion, if desired, and cover with tops of rolls.
Serve immediately or wrap each sandwich in heavy-duty plastic wrap, and refrigerate up to 4 hours.