r skillet, brown the ground beef and onions over medium-high
Slice beef very thinly across the grain
ackage directions.
Divide ground beef in half and make two
Marinate sliced beef with all the Marinade ingredients and set aside for 5-10 minutes.
In a wok, heat up oil until very high heat, stir-fry shredded ginger, and scallions until fragrant.
Toss in beef slices and continue to stir-fry for 4 minutes, or until beef is nicely browned.
Add in cooking wine and briskly stir-fry for another 1 minute. Dish out and serve with steamed rice.
In large pot, cover beef with water.
Bring to a boil; boil for 10 minutes.
Drain water.
Cover beef water 1 1/2-inches over beef.
Bring to a boil.
Reduce heat and simmer for 1 hour.
Add peeled carrots, potatoes and onions.
Cook for 1/2 hour.
Add veggies and quartered cabbage last 15 minutes of cooking.
Broth may be tasted before adding vegetables.
If too salty, remove part of water and add new water to your liking of saltiness.
rock pot.
Add corned beef brisket & onions.
Mix together
Place all ingredients in a large saucepan, making sure there is enough water to cover the piece of meat.
Bring to the boil, then cover and reduce heat to a simmer and cover with a lid.
Cook for about 2 hours, or until very tender.
Allow to rest in the water for about 20 minutes before slicing.
Recommend serving with Mustard Sauce for Corned Beef recipe#21617.
To make the goulash, heat 2 tbsp of oil
itting cover) and drop the beef cubes on top of the
mins.
Stir the beef back into the pan and
br>Stir in tomatoes and beef stock and heat to a
ven on high heat. Cook beef, in batches, for 3 mins
il over medium heat. Sprinkle beef with flour then brown in
or 2 minutes. Add the beef and sprinkle with paprika, salt
GOULASH:
In a large heavy
edium-high heat. Season the beef with salt and pepper. Add
n a shallow dish. Coat beef in the seasoned flour. Spray
killet on high heat. Cook beef in 2 batches, stirring, for
Cut beef into 1-inch squares. Add
In a large skillet brown ground beef and onion. Add beef and remaining ingredients, EXCEPT cheese, to crock pot. Cook on low setting for 3 1/2 hours.
Before serving add cut up pieces of Velveeta cheese to the goulash and let steam until melted. Serve immediately.