nd drain well. Combine with beef, tomatoes, cucumber and herbs. Add
edium-high heat. Carefully add beef brisket and brown the meat
Cut beef chuck into 3/4 in
Place beef in a stockpot and pour
Heat oil in a wok or large frying pan on high. Stir-fry beef, onion and garlic for 5 mins, or until beef is browned all over.
Add curry powder and stir-fry for 1 min, or until fragrant. Add carrot and mushrooms and stir-fry for 3-4 mins, until softened.
Add stock, sauces and noodles and stir-fry for 1 min, or until combined. Bring to a boil.
Add peas and cabbage. Reduce heat to medium and cook, tossing occasionally, for 2-3 mins, until cabbage has wilted and peas are just tender. Ladle into take-out boxes or bowls.
Put beef in a pot, cover with
In a 10-inch skillet, cook meat and onion until meat is brown. Drain meat.
Stir in water, noodles, sauce mix, water chestnuts and vegetables.
Heat to boiling, stirring constantly.
Reduce heat.
Simmer, uncovered, for 10 to 15 minutes, stirring frequently.
Makes 5 to 6 servings.
Cook and drain noodles. Add butter, and stir to coat the noodles. Add cream cheese, sour cream and chopped green onions. Mix well. Brown the beef with garlic. Add sauce, salt, sugar, and pepper. Simmer 20 minutes covered. Alternate layers of beef mix and noodle mix in a greased casserole dish. Top with cheddar cheese. Bake 30 minutes at 350 degrees. Recipe may be easily doubled.
In a 3-1/2- or 4-quart slow cooker, combine beef, beef broth, water, sweet peppers, water chestnuts, green onions, soy sauce, ginger, and black pepper.
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Turn off cooker. Stir in noodles. Cover and let stand for 5 minutes. If desired, top with green onion strips.
il is hot, add the beef, in batches, and lightly brown
Boil the beef in 3 cups of water
large skillet, brown ground beef, onion, red pepper and garlic
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.
frying pan and sear beef for 3-4 mins. Remove
In soup pan, combine cooked beef, onion, garlic, ginger and water and bring to a boil.
Stir in bok choy. Simmer over medium heat 3 minutes.
Break noodles in half and stir into soup. Simmer 3-5 minutes or until noodles are done.
Stir in seasoning packets, oil and soy sauce.
ginger and onion over the beef.
Cover and cook on
In bowl, combine soy sauce and oil; add beef and tangerine peel, tossing to coat.
Set mixture aside for 30 minutes, stirring now and then.
In a kettle, bring broth to a boil.
Add cabbage, mushrooms and sugar and cook over low heat 10 minutes.
Add beef mixture; cook 5 minutes (longer, if desired or until done).
Serve at once.
or 2 minutes. Add corned beef and cook until lightly browned
wn version of this easy recipe.
Brown beef in 2 tablespoons butter.
Drain.
Garlic to taste. Add sugar, salt and pepper.
Then add tomato sauce and let simmer on low for 15 minutes.