Ingredients:

• 1 lb Boneless sirloin, (or round steak), trimmed and cut into thin strips
• 2 tbsp Oil, sunflower, (or corn oil)
• 1 large Onion, thinly sliced
• 1 each Red Pepper, cored, seeded, and cut into strips
• 2 each Sliced Scallions, for garnish

Marinade:

• 1/2 cup Dark soy sauce
• 6 tbsp Japanese rice wine, (or dry sherry)
• 2 tbsp Super fine sugar

Instructions:

1. Make the marinade: in a bowl, combine the soy sauce, rice wine, and sugar. Toss the steak strips in the marinade, cover, and leave in refrigerator overnight.

2. Remove the steak strips from the marinade, reserving the marinade. Heat 1 tbsp of the oil in a wok, add the onion and red pepper, and stir-fry for about 2 minutes and set aside. Heat the remaining oil and stir-fry the steak strips for 5 minutes or until just cook through.

3. Return the onion and red pepper to the wok with the marinade and cook for 2 minutes or until heated through. Garnish with the scallions before serving.

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• Corned beef fritters with tomato (independent.co.uk)
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Ingredients: Beef (tenderloin), soy sauce, brown sugar, garlic, sesame oil.

• Recipe: Spicy Hoisin Beef with Ginger-Soy Noodles (seattletimes.nwsource.com)
• imabonehead: Grilled Steak with Balsamic Teriyaki ” Blissfully Delicious (blissfullydelicious.wordpress.com)
• True to the traditions of the Chinese-American kitchen (seattletimes.nwsource.com)
• Stir-fried rice noodles with beef recipe (telegraph.co.uk)
• imabonehead: Japanese Beef Rolls with Ponzu | Easy Asian Recipes at RasaMalaysia.com (rasamalaysia.com)
• Have You Tried The Samurai Burger? (notecook.com)

Ingredients

• 3 Tomatoes, med
• 1 large Burmuda Onion, finely chopped
• 1/4 tsp Oregano, dried, pref. Mexican
• 2 tsp Paprika
• 5 cloves Garlic, finely chopped
• 4 lb Beef shank, coarse grind
• 1 tbsp Lard, (or butter, or bacon drippings)
• 4 Scallions, in bunches, chopped
• 5 Bell peppers
• 5 Serrano chilies, fresh
• 1 lb Chorizo sausage, (or 1 lb Sausage, hot ,non-Italian )
• 4 cloves Garlic, medium, finely chopped
• 2 tsp Salt
• 4 tbsp Red chile, hot, ground
• 4 tbsp Red chile, mild, ground
• 3 tbsp Cumin seeds
• Beer
• Water

Instructions 1. Puree the first four ingredients plus one clove of the garlic in a blender or food processor (using the steel blade). Scrape the mixture into a large heavy pot and add the beef.

2. Melt the lard, butter, or bacon drippings in a heavy skillet over medium heat. Add the scallions, bell peppers, Serrano chilies, sausage, and the remaining garlic, and cook until the onions are translucent and the sausage is browned.

3. Place the cumin seeds in a 300′ oven for a few minutes until lightly browned. Remove seeds from the oven and crush them with a mallet. Stir the vegetables into the beef and tomato mixture. Add the salt ground chile, cumin, and enough water or beer to cover. Bring to a boil over medium-high heat, then lower the heat and simmer, uncovered for 4 to 6 hours.

Taste and adjust seasonings.

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Ingredients

• 4 lb Cross Cut Beef Shanks
• 8 cups Water
• 3 Cloves Garlic, finely chopped
• 1 Onion, (large), caorsely chopped
• 1 tsp Salt
• 1 tsp Black Pepper, fresh ground
• 1 Bay Leaf
• 1 Carrot, finely chopped
• 1 stalk Celery, broken into three pieces, with leaves
• 4 Beef Bouillon Cubes
• 3 cups Tomato Juice
• 1 tsp Thyme
• 8 Mushrooms, (medium)
• 5 Carrots, coarsely sliced
• 3 stalk Celery, chopped
• 2 Potatoes, one inch cubes
• 1 cup Peas, (fresh or frozen)
• 1 cup Corn & Green Beans, (fresh or frozen)

Instructions Brown beef in bottom of dutch oven over medium-high heat. Add water and bring to a boil. Skim foam. Add all remaining Group “A” ingredients,cover and bring to gentle boil. Cook for approximately three hours. Remove from heat. Strain liquid; discard all solids except the beef. Remove all lean meat from bones, cube and return to broth. Except for the potatoes, add all Group “B” ingredients and simmer for 20 minutes. Add the potatoes during the last 10 minutes. Skim excess fat before serving (easiest when soup has been refrigerated).

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Ingredients (lasagna)

• 10 lasagna noodles (about 1/2 pound)
• 1 tablespoon salt
• 1 pound ricotta cheese
• 1/2 pound mozzarella cheese, thinly sliced Tomato-Meat Sauce (above)
• 1/2 cup freshly grated Parmesan cheese

Ingredients (tomato-meat sauce)

• 1 pound ground beef Chuck
• 1 medium yellow onion, peeled and chopped
• 1 (28-ounce) can crushed tomatoes
• 1 (6 ounce) can tomato paste
• 4 teaspoons salt
• 1 whole bay leaf
• 1/8 teaspoon ground hot red pepper (cayenne)
• 1/4 teaspoon dried leaf basil crumbled
• 1/4 teaspoon dried leaf oregano crumbed
• 2 cups water

Instructions 1. Tomato-Meat sauce: Brown beef in large, heavy nonstick skillet over moderately high heat breaking up large clumps, until no traces of red remains, about 5 minutes. Transfer to very large, deep heavy saucepan, add all remaining ingredients, and simmer, uncovered, over low heat, stirring occasionally, until flavors meld-about 1 1/2 hours. discard bay leaf. set sauce aside.

2. Lasagna: Preheat oven to 325 degrees

3. Cook noodles in large kettle of boiling water with 1 tablespoon salt until very tender, stirring frequently; rinse under cold running water and drain well.

4. to assemble: Arrange 5 wet noodles lengthwise in ungreased 11 3/4 x 7 1/2 x 1 3/4  inch banking dish, then top with half each of ricotta mozzarella, and sauce. Repeat layers. Sprinkle with Parmesan.

5. Bake, uncovered, until bubbly and tipped with brown-about 45 minutes.

6. Cool lasagna 15 minutes, then cunt into squares and serve.

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Ingredients

• 2 lbs. ground beef
• 32 oz. tomato-vegetable juice cocktail
• 3 potatoes, peeled and cubed
• 1 (16 oz.) pkg. frozen mixed potatoes
• 1 onion, chopped
• Salt, to taste
• Pepper, to taste

Instructions 1) In a large pot over medium high heat, saute the ground beef for about 5 minutes, or until tender. 2) Drain excess fat. 3) Add the tomato-vegetable juice and bring to a boil. 4) Add the potatoes, vegetables and onion and bring back to a boil. 5) Reduce heat to low and simmer for about 30minutes, or until the potatoes are tender. 6) Salt and pepper to taste.

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Ingredients

• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon paprika
• 1/2 (3 pound) top sirloin roast
• 3 cloves garlic, slivered
• 3 Yukon Gold potatoes, peeled and quartered
• 2 carrots, cut into 2 inch pieces
• 1 large sweet onions, peeled and chopped
• 1/4 cup water
• 1/4 cup beef broth
• 1-1/2 cubes beef bouillon
• 1/2 bay leaf
• 1 large green bell peppers, cut into 2 inch pieces

Instructions Rub salt, pepper and paprika into the meat. With a small knife,make slits in the roast. Press the garlic slivers into the roast. 2) Place the potatoes, carrots, and onions in a large slow cooker. Place meat on top of the vegetables. Pour in water and beef broth, and add bouillon cubes and bay leaf. 3) Place lid on slow cooker, and cook for 6 hours on High, or 8 hours on Low. During the last half hour of cooking, add the green peppers.

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• What’s For Dinner-Beef Tenderloin (stacyknows.blogspot.com)

Ingredients (steaks)

• 4 Fillet Mignon steaks, about 6 ounces each

Ingredients (rice)

• 2 cups short-grain white rice
• 2 cups water

Ingredients (marinade)

• 1 Tablespoon finely minced ginger
• 2 garlic cloves
• 1 scallion, finely sliced
• 1 Tablespoon light brown sugar
• 1/2 teaspoon crushed red pepper
• 1/2 cup soy sauce
• 2 Tablespoons sake or dry sherry

Instructions 1) TO PREPARE MARINADE: Combine all the marinade ingredients in a shallow dish or bowl. 2) Add the steaks and massage with the marinade. 3) Let sit at room temperature for 1 or 2 hours, or refrigerate overnight. 4) Turn the steaks occasionally.

5) TO PREPARE RICE: Rinse the rice under cold running water until the water no longer looks milky. 6) Soak in a bowl of water for 1 hour. 7) Drain the rice and place in a saucepan with 2 cups of cold water. Bring to a boil, turn the heat to low, and cover the pan with a tight-fitting lid. 9) Simmer for about 15 minutes, or until the water has been absorbed and the rice is sticky and soft. 10) Keep warm.

11) TO PREPARE STEAKS: Remove the steaks from the marinade. 12) Grill for about 4 minutes per side for medium-rare or about 5 minutes per side for medium. 13) Thinly slice across the grain and serve with the rice.

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Ingredients

• 1 lb. ground beef
• 1 small onion, chopped
• 1 egg
• 1 Tablespoon ketchup
• 1 Tablespoon Worcestershire sauce
• 1 (8.75 oz) can whole kernel corn
• 1 (9-inch) unbaked pie crust
• 2 cups prepared mashed potatoes
• 1/2 cup shredded cheddar cheese

Instructions 1) Preheat oven to 350 degrees. 2) In a skillet over medium heat, cook and stir the ground beef and onion until beef is evenly brown. 3) Drain, and allow to cool slightly. 4) In a bowl, mix the cooked beef and onion, egg, ketchup, and Worcestershire sauce. 5) Spread the corn in the bottom of the pie crust. Layer with the beef mixture. 6) Spoon the mashed potatoes over the beef, and top with cheese. 7) Bake for 30minutes in the preheated oven, until cheese is bubbly and lightly browned. Number of Servings: 8

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Ingredients

• 1-1/2 lbs ground beef
• 1 can cream of chicken soup
• 1 can Enchilada sauce
• 1 medium onion, chopped
• 1 small can chopped green chilies
• 2 cups corn chips
• 1 can Ranch Style Beans
• 1 cup grated cheddar cheese

Instructions 1) Cook meat and onion; drain. 2) Add soup, sauce, chilies and beans. 3) Grease bottom of casserole dish. 4) Spread corn chips in bottom of dish. 5) Pour mixture over chips. 6) Sprinkle cheese on top and place in oven. 7) Bake at 350 degrees until cheese melts.

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