Black Pepper Flavored Beef

Ingredients

600g Beef fillet, sliced thinly
1 onion, sliced
4 cloves garlic, minced
1 1/2 tbsp freshly ground black pepper
1 large green capsicum, sliced
4 tbsp light soy sauce
2 tbsp Chinese wine
1 tbsp Worcestershire sauce
1 tbsp corn flour
1 tsp baking soda
1/4 cup water
peanut oil

Method

1. Marinate beef in 2 tbsp light soy sauce, Chinese wine, Worcestershire sauce, corn flour, 1/2 tbsp black pepper and baking soda for at least 2 hours.
2. Using a wok in high heat add peanut oil and toss in the beef and brown on all sides, this will take roughly 1 minute in a really hot wok.
3. Add garlic and stir fry for 30 seconds.
4. Add in the onions, remaining black pepper and green capsicums and stir fry for 2 more minutes
5. Add water and remaining light soy sauce then season with salt if needed.

Beef Stir fry...

For marination

Beef 2 lbs, cut to small bite size pieces
Turmeric powder ½ tsp
Lemon juice 1 tsp
Salt as needed

Marinate the beef with the above ingredients for 30 minutes at room temperature. Pressure cook this for 3 whistles and reduce flame to low-med and cook for another 8 more minutes. Switch off flame and allow the pressure to release by itself. You dont need to add water as the meat will ooze out lot of liquid during the cooking process. Set aside.

For roasting beef

Red Onions 2 big, chopped
Ginger 1’ piece, chopped
Garlic 5 cloves, chopped
Curry leaves 2 sprigs
Green chilly 3 nos, chopped
Red chilly powder 2 tsp
Corinader powder 5 tsp
Garam masala 1 ½ tsp
Fennel seed powder 1 tsp
(perumjeerakam)
Black pepper powder 1 tsp
Thick coconut milk ½ cup
Coriander leaves a handful, chopped
Salt as needed
Oil 2-3 TBSP
eparation

Heat oil in a pan (med high) and sauté the chopped onions until golden brown in color. Now throw in the ginger, garlic, curry leaves and green chillies and sauté for another few more minutes. Once the raw smell goes off, add the chilly powder, coriander powder, garam masala, fennel seed (perumjeerakam) powder, black pepper powder. Saute this until raw smell from powders are gone and everything is blended well. Now add ½ cup thick coconut milk. Reduce flame to medium and let the coconut milk gets reduced to ¾ volume. Add the coriander leaves and the cooked beef. Mix well and roast the beef till a black-brown color. Do a taste test and add more salt, if needed. Delicious beef fry is ready, but to add more taste we like to add sliced onions at this stage and sauté for 5 more minutes. Enjoy this with steaming hot rice


If you prefer add chopped coconut slices along with sautéing onions
Make sure you roast the beef until it fetches a black-brown color as in the picture
Adjust the heat as per your taste, as the taste of this dish is mainly from the blend of heat from green chilly, red chilly powder and pepper powder

Beef and Potato Curry...

Ingredients

1/2 onion, chopped 
2 serrano chiles (remove seeds for a milder curry) 
3 cloves garlic 
1 tablespoon peanut or expeller-pressed canola oil 
1 3/4 pounds sirloin tip steak, cut into 3/4-inch cubes 
1/2 teaspoon fine sea salt, plus more to taste 
1 cinnamon stick 
1 1/4 teaspoons coriander seeds 
1 1/4 teaspoons ground cumin 
1 teaspoon ground turmeric 
1 (13.5-ounce) can light coconut milk 
1 (14.5-ounce) can diced tomatoes, drained 
1/2 teaspoon sugar 
1 pound red potatoes, cut into 1-inch pieces 
1/3 cup packed cilantro leaves

Method

In a blender, combine onion, chiles, garlic and 1/2 cup water and blend until smooth. Set aside. 

In a large skillet with a tightly fitting lid, heat oil over high heat. Sprinkle steak with salt. Add half the steak pieces to the skillet and cook, stirring occasionally, until lightly browned. Transfer to a bowl with a slotted spoon; repeat with remaining steak. Set aside. 

Return the skillet to medium-high heat and add cinnamon, coriander, cumin and turmeric; stir for 10 seconds and then add the onion and chile mixture. Simmer for 1 minute and then stir in coconut milk, tomatoes and sugar. Add the beef back in, cover the skillet, and simmer 40 minutes. Stir in potatoes and continue to simmer until beef and potatoes are very tender, about 20 minutes more; remove the lid during last 10 minutes of simmering if you would like a thicker sauce. Remove cinnamon stick; taste curry and add more salt if desired. Serve garnished with cilantro.

Nutrition

Per serving: 410 calories (180 from fat), 19g total fat, 8g saturated fat, 85mg cholesterol, 370mg sodium, 22g total carbohydrate (4g dietary fiber, 5g sugar), 37g protein

Mahogany Beef Stew

Ingredients

• 4 tablespoons olive oil
• 3 1/2 pounds boneless beef chuck roast, trimmed, cut into 2 1/2-inch pieces
• 3 1/2 cups chopped onions
• 2 cups Cabernet Sauvignon(wine)
• 1 14.5-ounce can diced tomatoes with Italian herbs, undrained
• 1/2 cup hoisin sauce
• 2 bay leaves
•  
• 1 pound carrots, peeled, cut diagonally into 1-inch lengths
• 1 tablespoon cornstarch mixed with 1 tablespoon water
• 2 tablespoons chopped fresh italian parsley
•  

Preparation

• Heat 2 tablespoons oil in heavy large pot over high heat. Sprinkle meat with salt and pepper. Add meat to pot; sauté until brown on all sides, about 10 minutes. Push meat to sides of pot. Reduce heat to medium; add 2 tablespoons oil to pot. Add onions; sauté until golden brown, about 15 minutes. Mix meat into onions. Add 1 cup wine, tomatoes with juices, hoisin sauce, and bay leaves. Bring to boil.
• Reduce heat to low, cover pot and simmer 45 minutes, stirring occasionally. Add carrots and 1 cup wine. Cover; simmer 30 minutes, stirring occasionally. Uncover, increase heat to high; boil until sauce is slightly thickened, stirring occasionally, about 15 minutes longer. Reduce heat to medium, add cornstarch mixture and simmer until sauce thickens, stirring occasionally, about 8 minutes. Discard bay leaves. Season stew with salt and pepper. 
  DO AHEAD Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving, stirring occasionally.
• Transfer stew to large bowl. Sprinkle with parsley; serve.

Beef with Black Pepper

Prep time: 20 minutes Cook time: 15 minutes

Ingredients:
Marinade-
2 tablespoons soy sauce
1/2 tablespoon rice wine
1/2 teaspoon sesame oil
2 garlic cloves (minced)
Black Pepper Sauce-
1 tablespoon oyster sauce
1 tablespoon water
1/2 tablespoon soy sauce
1/2 tablespoon rice wine
1 tablespoon sugar
1/2 teaspoon sesame oil
1 teaspoon freshly ground black pepper (or to taste)
Other-
1/2lb flank steak (sliced into thin strips)
1 cup broccoli florets
2 tablespoons vegetable oil

Cooking Instructions:

Step 1: In a medium bowl or sealable bag combine 2 tablespoons soy sauce, ½ tablespoon wine, ½ teaspoon sesame oil, and 2 minced garlic cloves. Add steak, toss with the marinade and cover and refrigerate for 1 hour.
Step 2: In a medium bowl mix together 1 tablespoon oyster sauce, 1 tablespoon water, ½ tablespoon rice wine, 1 tablespoon sugar, ½ teaspoon sesame oil, and 1 teaspoon freshly ground black pepper.
Step 3: Heat 1 tablespoon of oil in a wok or large skillet to high heat. Remove beef from the marinade with a slotted spoon and add to the wok. Stir fry for about 3 minutes or until the steak is fully cooked. Remove from the pan and set aside.

Step 4: Add another tablespoon of oil to the wok or skillet. Add broccoli florets and stir fry until they have reached your desired tenderness. Return the beef to the wok. Add the sauce to the skillet and cook until heated through.
Yield: (2 Servings)

Beef...Chinese Hunan Style Recipe

 If you don’t want to use broccoli, you can replace it with another vegetable or several other kinds of vegetables. Serve with white rice.

Prep time: 20 minutes Cook time: 20 minutes

Ingredients:
3/4lb flank steak (sliced into thin strips)
1 egg white
1 tablespoon cornstarch
oil (for frying)
2 tablespoons soy sauce
1 tablespoon chili paste with garlic
1 ½ teaspoons cornstarch
½ teaspoon sugar
Several drops sesame oil (to taste)
2 garlic cloves (minced)
4 cups broccoli florets
1 tablespoon dry sherry
1/8 teaspoon salt

Cooking Instructions:

Step 1: In a medium bowl combine beef, egg white and cornstarch. Mix well and set aside. In another bowl mix together soy sauce and chili paste. Mix in 1 ½ teaspoon cornstarch, sugar, sesame oil, and garlic. Set aside.
Step 2: Heat oil in a deep fryer to 375 degrees. Deep fry strips of beef in batches for about 2-3 minutes or until golden brown. Drain on paper towels.
Step 3: Heat a wok or skillet over medium-high heat. Add the sauce mixture to the wok and cook until it becomes thickened and bubbly. Mix in cooked beef strips and cook for 1 minute. Remove beef and sauce from the pan to a platter and set aside.
Step 4: Wipe the fry pan clean. Heat 1 tablespoon of oil in the wok or skillet over medium high heat. Add sherry and salt. Add broccoli florets and stir fry for 1 minute. Serve broccoli with the beef mixture and white rice.
Yield: (4 Servings)

Beef and Mushroom....Chinese Style

 If you want to add additional vegetables into the stir fry such as onion and broccoli, that would be great as well. 

Ingredients:
1 ½ lbs flank steak (sliced into thin strips)
4 garlic cloves (finely chopped)
4 tablespoons oyster sauce
4 tablespoons soy sauce
2 teaspoons sugar
1 teaspoon salt
½ teaspoon ground black pepper
4 teaspoons cornstarch
1 cup water
2 tablespoons oil
1 cup fresh mushrooms (sliced)

Cooking Instructions:

   

Step 1: In a large bowl combine garlic, oyster sauce, soy sauce, sugar, salt, pepper, water, and cornstarch. Mix well. Add flank steak and marinade for 30 minutes.
Step 2: Heat a wok or fry pan to medium high heat. Add oil. Remove steak slices from the marinade with a slotted spoon (reserving the marinade) and place into the pan and stir fry until the steak is fully cooked (about 5 minutes). Remove from the pan and set aside.


Step 3: Add a little more oil to the wok if necessary and add mushroom slices. Stir fry mushrooms for 3 minutes. Add the marinade liquid to the wok, bring to a boil. Reduce heat and simmer for 30 seconds. Return steak to the pan and simmer until heated through.
Yield: (4 Servings)

Goan Beef Curry

Goan Beef Curry SERVES 4

A hot and spicy curry from the coast of India. The spices are blended with vinegar to give an authentic flavour. This is a dryish curry with not a lot of gravy, so it will blend well with other gravy rich dishes. Super dish.

Ingredients for Goan Beef Curry:

• 2 lbs beef, in 1-inch cubes
• 1 tablespoon cumin seed
• 4 dried red chilies
• 1 teaspoon black peppercorns
• 5 green cardamoms, seeds only
• 1 teaspoon fenugreek seeds
• 1/2 teaspoon black mustard seeds
• 1/2 teaspoon salt
• 1 teaspoon brown sugar
• 4 tablespoons wine vinegar
• 4 tablespoons oil
• 1 large onion, chopped
• 1 inch piece fresh ginger, grated
• 2 garlic cloves, chopped
• 2 teaspoons ground coriander
• 1 teaspoon turmeric
• 1/2 pint warm water

Preparation of Goan Beef Curry:

1. In a dry blender mix together the cumin seeds, red chillies, pepper corns, cardamom seeds, funugreek seeds and the mustard seeds.
2. Add the vinegar salt and sugar to make a paste.
3. In a large pan heat some of the oil and fry the onion till golden, add the onion to the spice mix and blend again.
4. Heat the remaining oil and fry the meat till brown all over, remove the meat from the pan.
5. In the same pan fry the ginger and garlic for 3 mins over low heat.
6. Add the coriander and turmeric and fry 2 minutes.
7. Now add the spice paste to the pan and cook for 5 mins, stir so that the paste does not stick to the pan.
8. Put the meat back in the pan, stir to cover with the spice mix, and add the water.
9. Cover the pan and simmer till the meat is tender about 1 hour.
10. Serve with boiled rice and a vegetable curry.

Orange Beef

Ingredients: half pound boneless beefsteak, sliced into 1 half X 2 x half inch pieces half teaspoon baking soda half Cup water Marinade: half teaspoon kosher salt 1 small egg 2 tablespoons cornstarch 1 tablespoon corn oil Sauce: 2 tablespoons chicken broth recipe here 1 teaspoon sugar half teaspoon cornstarch (corn flour) half tablespoons rice wine half teaspoons mild rice vinegar 1 tablespoon soy sauce 1 teaspoon oriental sesame oil 2 cups corn oil, for frying 1 large piece dried tangerine peel, in small pieces 4 to 5 dried hot red chili peppers 2 tablespoons minced fresh ginger half teaspoon minced garlic 1 scallion, chopped 2 teaspoons sugar Directions:  Mix the beef with the baking soda and water; refrigerate for 1 hour. Rinse the beef thoroughly with cold water and dry well. The meat must be very dry. Mix the marinade ingredients, add the beef, mix well and refrigerate again for at least 1 hour. Mix the sauce ingredients and set aside with all the other ingredients near the stove. Put a colander or stainless steel Chinese strainer over a pot and place near the stove. Heat a wok over high heat and add the oil. When the oil is hot and almost smoking, add the beef. Stir and fry until it just changes color, then remove the beef with a slotted spoon and drain in the colander. Heat the oil again until very hot. Return the beef to the oil and stir and fry once more, until the beef is crispy around the edges. Pour the beef and oil into the colander over the pot and allow the oil to drain away. Reheat the wok to medium hot. Heat 2 tablespoons of the drained oil, then add the tangerine peel, chili peppers, ginger, garlic and scallion. Stir fry for a few seconds, or until the chili peppers brown, then add the beef. Stir for 30 seconds and add the sugar. Add the sauce to the beef, stirring constantly until it coats the meat with a clear glaze. Turn off the heat and serve hot.

Ginger Beef

The staple dish of Chinese take-out restaurants.

Ingredients:

1 pound beef (rouladen)
1 celery stalk
1 carrot
3 hot chili peppers
2 Tbsp fresh ginger, minced
2 cloves garlic, minced
1 tsp sesame oil

Marinade:
2 Tbsp dark soy sauce
1 Tbsp cooking wine
1 tsp sugar
2 Tbsp ginger juice

1 egg white, lightly beaten
1/4 cup water
1/4 cup flour
1/4 cup cornstarch
1 Tbsp hot chili oil (optional)

Sauce:
1 Tbsp wine
2 Tbsp light soy sauce
1 Tbsp vinegar
4 Tbsp sugar (can substitute brown sugar or honey, if desired)
1/2 tsp sesame oil
2 Tbsp water
chili oil or chili powder to taste

4 to 5 cups oil for deep-frying
1 Tbsp oil for stir-frying


Directions:

Cut beef into matchstick strips, cutting along the grain. (The meat is easier to cut if it is partially frozen).

To make ginger juice for marinade, peel and grate ginger. Squeeze out juice.

Mix four marinade ingredients. Add to beef and marinate for 30 minutes.

Begin preparing vegetables. Cut carrots, celery, and pepper into thin strips. Mince garlic. For ginger, use the leftover minced ginger from the preparation of ginger juice.

Mix the sauce ingredients. Set aside.

Beat the egg white and add water. Add flour and cornstarch. Mix the batter thoroughly. Drop the batter into the marinated meat.

Heat wok. When heated, add 4 - 5 cups of oil. When the oil is ready, add about 1/4 of the meat/batter mixture. Deep-fry the beef until golden brown. Remove and set aside. Let oil come back to original temperature and add more meat.

When meat is cooked, clean the wok. Heat and add 1 tablespoon oil. When oil is ready, add the vegetables and begin stir-frying. Pour in the sauce and let come to a boil. Add the deep-fried beef. Toss quickly, and remove.

Sprinkle with sesame oil and serve hot.

Broccoli Beef Stir-Fry

Broccoli Beef Stir-Fry

Yield: 4 servings  

1/2 pound boneless tender beef steak 
1 tablespoon cornstarch 
4 tablespoons Kikkoman Soy Sauce, divided 
1 teaspoon sugar 
1 teaspoon minced fresh ginger root 
1 clove garlic, minced 
1 pound fresh broccoli 
4 teaspoons cornstarch 
3 tablespoons vegetable oil, divided 
1 onion, chunked 
   Hot cooked rice  


Cut beef across grain into thin slices. Combine 1 Tbsp. each cornstarch and 
soy sauce with sugar, ginger and garlic; stir in beef. Let stand 15 minutes. 
Meanwhile, remove flowerets from broccoli; cut in half lengthwise. Peel stalks; 
cut crosswise into 1/8-inch slices. 
Combine 4 teaspoons cornstarch and remaining 3 Tbsp. soy sauce with 
1-1/4 cups water. 
Heat 1 Tbsp. oil in large skillet or wok over high heat. Add meat and stir-fry 
1 minute; remove from pan. 
Heat remaining 2 Tbsp. oil in same pan. Add broccoli and onion; stir-fry 4 minutes, 
or until vegetables are tender-crisp. Stir in meat and soy sauce mixture; 
bring to boil. Cook and stir only until sauce thickens. 
Serve immediately over rice. 
 

Ukranian Borscht...Soup from Ukraine

Ukranian Borscht...Soup from Ukraine

1.5 pounds beef shank
2 tablespoons extra virgin olive oil
salt and pepper
1 slice bacon, chopped
1/2 head small cabbage, sliced thinly
1 large (or 2 small) onion, chopped
6 mushrooms, chopped
1 box chicken stock
4 tablespoons red wine
3 beets, peeled and cut into chunky matchsticks
2 parsnips, peeled and cut into chunky matchsticks
1 12 oz. can diced tomatoes
2 sprigs parsley
small red potatoes
sour cream
dill, chopped

Pour oil into a small roasting pan. Salt and pepper the shanks and cook them at 375 for about 30 minutes, turning once. You want them to be nice and brown.

While the shanks are cooking, place the bacon in a big Dutch oven with the heat on medium high. When it starts to brown and release its fat, add the cabbage.

Cook the cabbage until it is very wilty and starts to color. Add the onion and cook that until it is also starting to brown. Add the mushrooms. Once those soften a bit, add the stock and wine. Mix well and cook for a few minutes. Add the beets, parsnips, tomatoes and parsley.

Pull the shanks from the oven and place them into the soup. (Don't add the oil that has been released.)

Turn the heat to low and cook the soup for at least two hours. Remove the shanks from the pot and cut off the meat. Shred it into small bits and add it back to the pot. (The marrow from the bones will most likely be gone. It is now in the soup and adding a ton of wonderful flavor.)

Cook the soup for a little while longer, adding some water if it is too thick for your taste.  While it is still cooking, boil the red potatoes in heavily salted water.

To serve, place a potato in the bottom of a bowl. Mash it a bit with your pork. Add the soup, and top with a healthy dollop of sour cream and some dill. Enjoy!

Beef Green Chili Stew

Beef Green Chili Stew Ingredients

This recipe calls for:

Three Roasted and Skinned Green Chilies or one 4.5 oz can

(Remove Seeds in two of the Green Chilies for a mild batch)

5 Pounds Roast Beef chopped into cubes (as shown)

1 Large Potato

1 Medium Sized Onion

3 Tablespoons Vegetable Oil

2 Quarts Chicken Broth

1 Clove of Garlic

2 Teaspoons of Salt

1/2 Teaspoon Black Pepper

1/3 Cup Corn Starch

Beef Green Chili Stew Equipment

For this recipe you will need:

Large Sauce Pan, with Lid

Measuring Cup

Measuring Spoons

Knife

Cutting Board

Wooden Spoon

Plastic Bag

First Step: Chopping

Ok, lets get started:

Dice the garlic

Chop the Roasted Green Chili

Chop the Onion

Chunk the potato

Second Step: Starting the Stew

In the sauce pan heat the 1/3 cup of Vegetable Oil. Then using this pan sauté the chopped onions and garlic.

Third Step: Preparing and Adding Beef

Combine in a plastic bag and shake until evenly distributed:

1/3 Cup Corn Starch

2 Teaspoons Salt

1/2 Teaspoon Black Pepper

After shaking this, add the chunks of beef and shake it again until all the beef is evenly coated.

Now add the beef to the sauce pan. Let this cook until the beef is slightly brown.

Fourth Step: Green Chili

Add the green Chili and let the beef continue to cook until it is completely brow.

Fifth Step: Finishing Up The Beef Green Chili Stew

Now add and stir in:

2 Quartz of Chicken Broth

Potato Chunks

Bring your Beef Green Chili Stew to a boil. Then turn the heat to medium low and place the lid back on top. Let this cook for 4 hours or until the meat is tender.

Beef Green Chili Stew

Beef Green Chili Stew Ingredients

This recipe calls for:

Three Roasted and Skinned Green Chilies or one 4.5 oz can

(Remove Seeds in two of the Green Chilies for a mild batch)

5 Pounds Roast Beef chopped into cubes (as shown)

1 Large Potato

1 Medium Sized Onion

3 Tablespoons Vegetable Oil

2 Quarts Chicken Broth

1 Clove of Garlic

2 Teaspoons of Salt

1/2 Teaspoon Black Pepper

1/3 Cup Corn Starch

Beef Green Chili Stew Equipment

For this recipe you will need:

Large Sauce Pan, with Lid

Measuring Cup

Measuring Spoons

Knife

Cutting Board

Wooden Spoon

Plastic Bag

First Step: Chopping

Ok, lets get started:

Dice the garlic

Chop the Roasted Green Chili

Chop the Onion

Chunk the potato

Second Step: Starting the Stew

In the sauce pan heat the 1/3 cup of Vegetable Oil. Then using this pan sauté the chopped onions and garlic.

Third Step: Preparing and Adding Beef

Combine in a plastic bag and shake until evenly distributed:

1/3 Cup Corn Starch

2 Teaspoons Salt

1/2 Teaspoon Black Pepper

After shaking this, add the chunks of beef and shake it again until all the beef is evenly coated.

Now add the beef to the sauce pan. Let this cook until the beef is slightly brown.

Fourth Step: Green Chili

Add the green Chili and let the beef continue to cook until it is completely brow.

Fifth Step: Finishing Up The Beef Green Chili Stew

Now add and stir in:

2 Quartz of Chicken Broth

Potato Chunks

Bring your Beef Green Chili Stew to a boil. Then turn the heat to medium low and place the lid back on top. Let this cook for 4 hours or until the meat is tender.

Yam Nua - Thai Beef Salad

Yam Nua - Thai Beef Salad

This Recipe is from BBC Food website, link at the bottom. It turned out really well.