-5 mins. Add the beef and saute over a high
Prepare Spicy Seasoning Mix. Store in airtight
Cook onion with garlic in non-stick fry pan or wok over medium heat until it softens.
Add minced beef and cook until browned, breaking it up with a wooden spoon so there are no lumps.
Add chopped tomatoes, red kidney beans, red wine, mushrooms, cumin, oregano and chilli powder (if using), stir and bring to boil.
Reduce heat and simmer uncovered for 25 minutes or until the sauce thickens. Serve over long grain rice.
Slice the Onions, Shallots, Garlic,Chilli Peppers.
Saute the slice ingredients till you can smell the aroma.
Put in the Corned Beef and mix thouroughly with the earlier sauteed ingredients. Leave to cook. Turn off flame once cook.(Beef should turn dark red when cook).
e going to serve the spicy beef on cold rice noodle salad
ould have included in the recipe but I don't happen
1.Cut the beef into bite-sized cubes, put
o broil.
Make the Spicy Seasoning Mix. Arrange the potatoes
remove from grill.
Combine Spicy Aioli Mayonnaise ingredients and spread
Combine beef, onion, garlic, herbs, and sauce. Shape into 8 patties and refrigerate, covered, for 15-30 minutes.
Spray a non-stick frying pan with oil and cook patties over medium heat for 8 minutes. Turn and cook for 5 minutes more.
Serve with bread rolls, lettuce, tomato, carrot, beetroot, and extra sweet chilli sauce.
Heat 1/2 tbsp peanut oil in a wok over high heat. Stir-fry beef, in batches, until browned and cooked to your liking. Set ground beef aside.
Add remaining oil to wok. Stir-fry garlic, ginger, chilies, green beans and onion until green beans are almost tender.
Return beef to wok along with lime juice, soy sauce and sugar. Stir-fry until hot. Serve stir-fry sprinkled with peanuts.
Combine beef bouillon powder, water, marmalade, seasonings, and cornstarch.
In a large skillet, stir-fry onions, peppers and carrots in oil for 2-4 minutes until tender. Add beef and stir-fry for 2-3 minutes until heated through. Add bouillon mixture and cook until thickened. Simmer 3 minutes. Serve over hot rice. Garnish with orange segments.
Heat oil in a frying pan and saute ground beef until browned. Add crushed peppercorns and chopped tomatoes. Bring to a boil and cook over medium heat for 10 mins. Season and add cayenne. Distribute 2/3 of ground beef mixture between tacos. Mix corn, olives and lettuce together then distribute over tacos. Top with remaining meat.
r skillet, brown the ground beef and onions over medium-high
Allow cream cheese to come to room temperature.
Shred beef into small pieces.
(Set aside small amount to roll ball in.)
Mix cheese, beef and onion until smooth.
Shape into balls or rolls. Roll in remaining beef.
Refrigerate.
Set out a little before serving.
ecessary adjustments...dressing should be SPICY, Sour, Salty and a just
Slice beef very thinly across the grain
Combine, kecap manis, sambal oelek, garlic, ground coriander, palm sugar, sesame oil, and 40 ml of water in a bowl large enough to accomodate beef. Add beef and coat well, covering and refridgerate for at least 20 minutes.
Heat wok over high heat, add peanut oil and swirl to coat. Cook beef in batches until browned.
Serve beef with your choice of rice and/or vegetables - topping beef with the peanuts and fresh coriander.
Brown the ground beef in a large pan.
ver medium-high heat. Cook beef shank, oxtail pieces, and ginger