In a small bowl, combine beef, teriyaki sauce and garlic. Marinate for 10 mins.
Oil a large frying pan and place over high heat. Cook beef for 3-4 mins per side. Let rest for 5 mins then slice thinly.
Working with 1 sheet of rice paper at a time, dip rice paper into warm water until softened then place on a clean tea towel. Arrange 2 mint leaves down center then top with pineapple, beef and noodles. Roll up like a burrito to enclose filling. Repeat with remaining ingredients.
Serve with extra teriyaki sauce.
rock pot.
Add corned beef brisket & onions.
Mix together
r skillet, brown the ground beef and onions over medium-high
Slice beef very thinly across the grain
auce, garlic and ginger. Add beef; toss to coat. Let stand
ackage directions.
Divide ground beef in half and make two
Spray a 9-inch pie plate with cooking spray; sprinkle with crumbs.
In blender or food processor blend yogurt, egg, sugar and cornstarch.
Gradually add cream cheese; blend until smooth.
Pour into a large microwavable bowl.
Microwave on High (100%), whisking 3 times, 8 to 10 minutes or until it looks like chilled pudding.
Remove; stir until smooth.
Pour into pie plate.
Cover; chill 1 hour.
Top with Pineapple Topping.
Refrigerate several hours or overnight.
Makes 8 servings.
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.
medium bowl combine the pineapple, mandarin segments, capsicum, lime juice
Mix pineapple and pudding in bowl. Gently stir in whipped topping.
Cut cake horizontally into thirds.
Spread 1/3 pudding mixture over bottom layer of cake. Top with second layer. Repeat layering, ending with pudding.
Refrigerate at least 1 hour or until ready to serve. Garnish with your favorite seasonal berries.
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.
Mix together the Worcestershire sauce, pineapple juice, brown sugar, and olive oil in a bowl.
Marinate the meat of your choice for 1 to 2 hours, and cook as desired.
Drain pineapple, reserving 1 cup of chunks,
uice.
Combine pineapple juice and next 6 ingredients,
Heat wok or large skillet.
Add 1/4 cup vegetable and beef; cook until just done.
Remove meat from wok.
Add vegetables and cook until done, but still crisp.
Return meat to wok and season with soy sauce.
Serve over Polynesian fried rice.
Place beef tenderloin cubes onto soaked bamboo
skillet brown the ground beef and add Chipoltle chili powder
For the pineapple-cucumber salad, combine cucumber, pineapple, lime zest, lime juice, chili
he salsa, mix the cucumber, pineapple, lime zest and juice, chili