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.
inger, & onion powder.
Add beef and toss. Put into quart
mall bowl.
Heat a wok on high heat, then add
Heat 1 tbsp oil in a wok over medium-high heat. Stir-fry cabbage and chives until cabbage is wilted. Remove from wok and cover to keep warm.
Add 1 tbsp oil to wok. Stir-fry beef, in batches, until browned. Remove from wok.
Add remaining oil to wok. Stir-fry onion until softened. Add garlic, ginger, five-spice powder, mushrooms and pepper. Stir-fry until vegetables are tender. Return beef to wok with along with hoisin sauce, soy sauce and vinegar. Stir-fry until hot and season to taste. Serve cabbage mixture with stir-fry.
Stir-fry sesame seeds in wok for 1 min, or until golden. Remove from wok and set aside.
Heat half the oil in wok on high heat. Stir-fry beef, in batches, until browned. Remove from wok.
Heat remaining oil in wok. Stir-fry onion, ginger and garlic until onion has softened. Add pepper and corn; stir-fry for 2 mins, or until pepper is just tender.
Return beef to wok with noodles, honey, teriyaki sauce and mirin. Stir-fry until heated through. Serve sprinkled with sesame seeds.
n a medium bowl. Add beef; turn to coat. Season with
Combine beef, cornstarch and 1 tbsp fish sauce. Heat a wok or large
ilantro in large bowl. Add beef; turn to coat. Cover; refrigerate
hen drain.
Heat a wok or large frying pan over
n a medium bowl. Add beef and toss to coat in
Heat 1 tbsp peanut oil in a wok over high heat. Stir-fry beef, in batches, until browned. Remove from wok and cover to keep warm.
Add remaining oil to wok. Stir-fry onion for 3 mins, or until soft. Add garlic, chili, lemongrass, star anise, cinnamon, cardamom and green beans. Stir-fry until green beans are tender.
Return beef to wok along with black bean sauce and fish sauce. Stir-fry until heated through. Remove wok from heat and stir in cilantro and nuts. Discard star anise, cinnamon and cardamom before serving.
Heat an oiled wok on high heat. Stir-fry the beef, in batches, until almost cooked. Remove the beef from the wok.
Stir-fry the broccolini with 2 tbsp of water in the wok until it's tender.
Return the beef to the wok with the sauces. Stir-fry until heated through.
Whisk together sugar, cornstarch, soy sauce, oyster sauce and 1 tbsp sherry in a medium bowl. Add beef and turn to coat in marinade. Cover and refrigerate for 3 hours or overnight.
Heat 2 tsp oil in a wok over medium-high heat. Stir-fry onions until just tender then remove from wok.
Add remaining oil to wok. Stir-fry beef, in batches, until browned. Return all beef to wok along with remaining sherry, onions and bean sprouts. Stir-fry until combined.
Combine beef, garlic and 2 tbsp soy sauce. Cover and chill for 30 mins to marinate.
Oil a large wok or frying pan and place over high heat. Working in batches, stir-fry beef until browned. Remove from wok and set aside.
Add broccoli to wok and stir-fry for 1-2 mins.
Blend cornstarch with sherry, remaining soy sauce and 2/3 cup water. Add to wok along with beef. Cook, tossing, until liquid boils and thickens. Serve.
then drain.
Heat a wok or large skillet over moderately
Cut partially frozen beef into thin slices, then julienne
Combine beef, vinegar, 2 tsp of the soy sauce and egg white in a large bowl.. Cover and refrigerate 1 hour, stirring occasionally.
Heat 2 tbsp of the oil in wok or large skillet on high heat. Stir-fry the beef in batches until well browned. Remove from wok.
Heat remaining oil in wok on high heat. Stir-fry celery, onions, ginger and garlic 1 min. Add beef and toss well.
Combine cornstarch with 1/2 cup water, remaining 1 tbsp soy sauce, sherry and oyster sauce in small bowl. Add to wok; stir until boiling and well combined.
Combine cornstarch and baking soda in large bowl. Add beef; toss to coat all over in flour. Shake off excess.
Heat 2 tbsp of the peanut oil in wok on high heat. Stir-fry about a third of the beef until crisp. Drain on paper towels; cover to keep warm. Repeat with remaining peanut oil and beef.
Combine sauces and garlic in small bowl.
Heat sesame oil in same cleaned wok on high heat. Stir-fry onion until just tender. Add cabbage and Chinese broccoli; stir-fry 1 min. Add sauce mixture and beef to wok; stir-fry until heated through.