BEEF TERIYAKI IN SOY SAUCE

Assemble these supplies:

• 1 tablespoon oil
• 175 g (6 oz) sirloin steak, cut into thin strips
• 1 teaspoon grated fresh ginger
• 1 small onion, peeled and chopped
• 1 garlic clove, peeled and crushed
• 1 tablespoon soy sauce
• 2 tablespoons beef stock
• 1 teaspoon cornflour
• 1 teaspoon brown sugar
• salt

To garnish

• freshly ground black pepper
• spring onion,

Preparation time: 10 minutes
Cooking time: 10 minutes

Steps in preparation: 

  

1. Heat the oil in a frying pan until very hot. Place the steak in the pan and cook quickly on all sides until brown.
2. Push the steak to one side of the pan, then add the ginger, onion and garlic and cook for 3 minutes.
3. Mix together the soy sauce, stock, cornflour, brown sugar, salt and pepper. Pour into the pan and mix well. Bring to the boil, then reduce the heat and simmer for 3 minutes.
4. Garnish with the spring onion, cut into a tassel, if liked, and serve with mange-lout.

BEEF AND SPINACH GRATIN RECIPE

Assemble these supplies:

• 175 g(6 oz ) lean minced beef
• 1 small onion, peeled and chopped
• 1 teaspoon tomato purée
• 3 tablespoons water
• pinch of dried oregano
• pinch of dried basil
• salt
• freshly ground black pepper
• 225 g (8 oz) spinach, washed and shredded
• 1 egg yolk
• 3 tablespoons plain unsweetened yogurt
• 15 g ( 1/2 oz) Cheddar cheese, grated

To garnish:

• sprig of oregano
• onion rings

Preparation time: 10 minutes
Cooking time: 30 minutes
Oven: 190°C, 375°F, Gs Mark 5

Steps in preparation:  

1. Place the minced beef and onion in a non-stick pan and cook until the meat is no longer pink.
2. Add the tomato purée, water, herbs, salt and pepper to the pan and bring to the boil.
3. Add the spinach to the pan and cook for 2-3 minutes until the spinach becomes floppy. Transfer the mixture to an ovenproof dish.
4. Mix together the egg yolk, yogurt and cheese and spread over the beef.
5. Place in a preheated oven and cook for 25 minutes until browned. Garnish and serve immediately.

Beef Sinigang

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Nutritious variety of vegetables made this sinigang flavorful and healthy as well

Assemble these supplies:

• 100g. beef round, sliced thinly
• 6 cups water
• 1/2 cup sliced kalabasa
• 1/2 cup sliced sigarillas
• 1/2 cup sitaw, cut into 2 inches long
• 1/2 cup sliced eggplant
• 127g. MAGGI Beef Sinigang Flavor Mix
• 1/2 cup saluyot

Steps in preparation:

1. Boil beef in water and cook until tender or about 20 minutes
2. Add vegetables one at a time giving 1 minute interval before adding the next kind.
3. Add MAGGI Beef Sinigang Flavor Mix and bring to a boil
4. Add saluyot and turn off the heat.

MAGGI Beef Sinigang makes your dish deliciousl] beefy even with less meat. Try it now!

Cabbage Leaves with Beef Stuffing-Sour cream

Assemble these supplies:

• Medium-size head green cabbage, preferably Napa
• 2 medium-size onions (about 1 pound total weight) 1 pound ground round steak
• 4 tablespoons chopped fresh oregano, or 11/2 tablespoons dried
• 1/4 teaspoon allspice
• 1 1/2 tablespoons tomato paste
• Salt
• Freshly ground pepper
• 1 stick plus 4 tablespoons butter
• Sour Cream with Chives and Dill (see following recipe)

Steps in preparation:

1. Fill large stockpot with water to within 3 inches of rim and bring to a boil over high heat. If using green cabbage,A blanch 15 minutes; if using Napa, blanch 5 minutes. Trans­fer cabbage to colander and drain.
2. Peel and mince onions. In small saucepan, cover onions with water, bring to a boil, and simmer 5 minutes. Pour through sieve and cool slightly.
3. In medium-size bowl, knead together ground round steak, blanched onions, oregano, allspice, tomato paste, and salt and pepper to taste.
4. One by one, gently peel leaves from cabbage. When you reach the core, reserve it. Using paring knife, trim core wedge from each leaf and reserve. Using chefs knife, roughly chop core and trimmings, and set aside.
5. Divide meat stuffing among cabbage leaves, placing 1 to 2 tablespoons stuffing in center of each leaf, and fold into neat "packages."
6. In large non-aluminum saucepan, melt butter over me­dium heat. Add chopped cabbage core and trimmings, and lay cabbage "packages" on top, folded side down. Season with salt to taste, cover, and simmer 20 minutes.
7. Remove pan from heat and keep covered until ready to serve.
8. To serve on platter, first remove cabbage rolls to plate and then transfer bed of chopped cabbage to platter. Place "packages" on cabbage bed and surround with parslied potatoes (see following recipe). Dot "packages" with a little sour cream sauce (recipe following) and serve re­maining sauce on side.

Sour Cream with Chives and Dill

Assemble these supplies:

4 tablespoons minced fresh chives or scallions
1 tablespoon minced fresh dill, or 1 teaspoon dried
1 pint sour cream

Steps in preparation:

In small bowl, combine all ingredients. Cover and set aside until ready to serve.

Beef Roulade

Assemble these supplies:

• 1 beef flank steak (about 13/4 pounds trimmed weight), butterflied
• 1-inch piece fresh ginger
• 4 cloves garlic
• 1/2 large lemon
• 2 cups dry red wine
• 2/3 cup soy sauce
• 1/2 cup olive oil lbay leaf
• 6 sprigs fresh coriander or parsley
• 1 to 1 1/2 pounds spinach
• Medium-size carrot
• Salt
• Freshly ground pepper

Steps in preparation:

1. Have butcher butterfly flank steak, if possible. Other­wise, carefully do it yourself using sharp chef's knife. Gently open the steak out like a book on smooth surface and, using a wooden mallet or rolling pin, flatten it slightly, being careful not to tear hinges. Set aside.
2. Preheat oven to 475 degrees.
3. Peel and coarsely grate ginger. Peel and coarsely chop garlic. Juice lemon and strain out pits.
4. In large non-aluminum roasting pan, combine ginger, garlic, lemon juice, wine, soy sauce, olive oil, bay leaf, and coriander. Open butterflied steak and place in marinade, cut side down. Set aside 15 minutes.
5. Wash spinach in several changes of cold water. Remove stems and discard. Drain in colander or sieve; do not dry. Cut leaves into 1/2-inch wide strips. Peel and finely dice carrot. In medium-size non-aluminum saucepan, cook spinach and carrot, stirring with wooden spoon, over me­dium heat about 2 minutes, or until spinach is wilted. Drain in colander or sieve and press out excess liquid with wooden spoon. Set aside. Wipe pan.
6. Turn steak once in marinade to moisten outside and transfer to cutting surface, cut side up. Reserve mari­nade. Spread spinach-carrot stuffing over meat to within 1/2 inch of sides and moisten with 2 tablespoons marinade. Pour remaining marinade into pan used for vegetables and bring to a boil over high heat. Cook until reduced by about half, approximately 30 minutes. Remove bay leaf.
7. While marinade is reducing, roll flank steak up length­wise (with the grain) and tie the roll at 1/2-inch intervals, starting in center. Tuck in ends of steak and tie 1 long piece of string lengthwise around the roll. Place in small roast­ing pan and put in oven. After 10 minutes, reduce tem­perature to 350 degrees and cook 20 minutes longer. Meat thermometer should register 135 to 138 degrees.
8. Turn off oven and place serving platter on oven rack to warm. Let roulade rest in oven until ready to serve (no longer than 15 minutes).
9. Transfer roulade to center of warmed serving platter and remove string. Reserve meat juices in roasting pan. Using chef's knife, cut roulade into 1/2-inch-thick slices and arrange on individual plates. Add reserved meat juices to the reduced marinade, skim off surface fat, and season with salt and pepper to taste. Reheat briefly and serve with the roulade.

Oven-Barbecued Beef Back Ribs

Assemble these supplies:

• 1 cup catsup
• 1 cup brown sugar
• 2 tablespoons cider vinegar
• 1 teaspoon dry mustard
• 1/2 teaspoon ground cumin
• 1/8teaspoon celery seed (optional)
• Cayenne pepper
• Salt
• Freshly ground pepper 8 to 12 beef back ribs
• (about 4 to 6 pounds total weight)

Steps in preparation:

1. For barbecue sauce, combine catsup, sugar, vinegar, dry mustard, cumin, celery seed, if using, and Cayenne pepper to taste in medium-size bowl.
2. Line baking sheet with foil.
3. Salt and pepper ribs, and arrange in single layer on foil-lined sheet.
4. Bake 30 minutes at 375 degrees.
5. Remove ribs from oven and raise oven temperature to 450 degrees.
6. Stir barbecue sauce to recombine and brush ribs gener­ously with it.
7. Return ribs to oven for 10 minutes.
8. Brush ribs with sauce a second time and return to oven for another 5 to 10 minutes.
9. When ribs look shiny and crispy, remove from oven.

Steak with Pesto

Assemble these supplies:

• Large bunch fresh basil, or large bunch fresh parsley combined with 1 tablespoon dried basil
• 1 cup freshly grated Parmesan or Romano cheese 2/3 cup olive oil
• 3 large cloves garlic, peeled
• 2 top sirloin steaks, 3/4 inch thick (about 1 pound each) Salt and freshly ground pepper
• 2 tablespoons unsalted butter
• 1/2 cup sour cream

Steps in preparation:

1. Wash fresh basil or parsley and dry thoroughly. Discard thickest stems.
2. You should have about 2 cups leaves.
3. In blender, purée herbs, cheese, olive oil, and garlic.
4. Cut each steak in two and season with salt and pepper to taste.
5. In large heavy-gauge skillet, melt butter over medium-high heat.
6. Add steaks and cook 3 minutes per side for rare, 4 to 5 minutes per side for medium rare, and 7 to 8 minutes per side for well done.
7. Place a dollop of sour cream and another of pesto on each steak, and serve.

Vietnamese Lettuce-Wrap Beef Homemade Recipe

Wrapping food in leaves is an ancient custom, par-ticularly in Southeast Asia. For this version, each person takes the beef balls off the skewer, then puts one or two of the balls on a lettuce leaf, adds fresh mint leaves, scallions, and noodles to taste, and then folds the package up. It is then dipped in a sauce.

Assemble these supplies:

The beef balls and wrap:

• 1 head iceberg lettuce (about 1 pound)
• 1 bunch mint
• 3 scallions
• 2 large cloves garlic, peeled and minced
• 1 1/4 to 1 1/2 pounds lean ground beef
• 3 tablespoons soy sauce
• 3/4 teaspoon peeled and grated fresh ginger
• 1 cup rice stick (maifun) or ramen noodles (without soup seasoning)

The apricot-hoisin sauce:

• 1/2 cup apricot nectar
• 1/2 cup hoisin sauce
• The peach-ginger sauce (optional):
• Small fresh peach
• 3 tablespoons soy sauce
• 3/4-inch piece fresh ginger
• Large clove garlic, peeled
• 1 tablespoon sugar

Steps in preparation:

1. Core lettuce and separate into leaves. 
2. Wash lettuce leaves and mint, and dry in salad spinner or pat dry with paper towels. 
3. Strip enough leaves from mint stems to measure '1/4 cup. 
4. Wash and trim scallions. Cut crosswise into 1A-inch rounds. 
5. Put lettuce leaves, mint, and scallions in separate serving bowls and set aside.
6. In large bowl, combine beef, garlic, soy sauce, and ginger. 
7. Shape into 24 balls of uniform size, 1 to 11/2 inches in diameter. 
8. String on metal or bamboo skewers.
9. In medium-size saucepan used for snow peas, bring 1 quart water to a boil. 
10. Add noodles. Return to a boil and cook 3 minutes. 
11. Drain noodles in colander and rinse with cold water to remove starchiness. 
12. Turn into serving bowl.
13. Preheat broiler.
14. For apricot-hoisin sauce, combine apricot nectar with hoisin sauce in small serving bowl and stir until blended.
15. For peach-ginger sauce, if using, wash and pit peach; do not peel. In blender, combine peach, soy sauce, ginger, garlic, and sugar. Process until smooth. Pour into small serving bowl.
16. Place skewers on broiler pan. 
17. Broil approximately 3 inches from heating element about 5 minutes, turning skewers once or twice. 
18. Transfer to serving platter.
19. Bring the beef balls, lettuce, scallions, mint, noodles, apricot-hoisin sauce, and peach-ginger sauce, if serving, to the table.
20.  Each person serves himself or herself by putting a beef ball on a lettuce leaf, adding the desired ingredients, wrapping the lettuce leaf around them, and then dipping the bundle into either sauce.

WHAT TO DRINK
With the Oriental spices and the strong fruit flavor of the sauces, try a soft slightly sweet white wine such as a light German Riesling or a California Chenin Blanc.