Ingredients
350g (12oz) minced beef
1 crumbled beef stock cube
1 tbsp onion (finely chopped)
1 thick slice of white bread (remove the crust)
1 free range egg
1 tsp mixed herbssalt & pepper
Method
Firstly heat your oven to gas mark 4/180/350F. Place the slice of thick bread into a small bowl, cover with enough water to soak the bread. Leave for around 5 mins, then remove bread and squeeze it to get rid of the water. Next mix bread with remaining ingredients in a bowl. Shape the mixture into a loaf shape then put on a baking tray. Place meat loaf into the oven and cook for between 35-45 minutes or until the juices run clear when you pierce it with a skewer/knife. Delicious served with mashed potatoes, veg and gravy.
5/24/09
Beef and Tomato Stroganoff Recipe
Ingredients
700g rump or fillet steak (cut into short thin strips)
1 onion (chopped)
2 tbsp plain flour
25g butter1tbsp vegetable oil
180g sliced button mushrooms
1 sp paprika
225g can chopped tomatoes
200ml soured creamsalt
Method
Coat strips of steak with flour in a bowl. Heat butter and oil in a frying pan, add steak and onions and fry for approx 6-7 mins, until the meat is browned both sides. Next add mushroom and fry for 4 mins. Add paprika and salt, fry for 1 further min. Add chopped tomatoes and cook for 4-5 mins. Lower heat, add soured cream and heat through. Serve hot. Remember not to overheat once soured cream has been added. Delicious.
700g rump or fillet steak (cut into short thin strips)
1 onion (chopped)
2 tbsp plain flour
25g butter1tbsp vegetable oil
180g sliced button mushrooms
1 sp paprika
225g can chopped tomatoes
200ml soured creamsalt
Method
Coat strips of steak with flour in a bowl. Heat butter and oil in a frying pan, add steak and onions and fry for approx 6-7 mins, until the meat is browned both sides. Next add mushroom and fry for 4 mins. Add paprika and salt, fry for 1 further min. Add chopped tomatoes and cook for 4-5 mins. Lower heat, add soured cream and heat through. Serve hot. Remember not to overheat once soured cream has been added. Delicious.
Beef in Oyster Sauce Recipe
Ingredients
675g sirloin steak (cut into thin strips)
3 spring onions (chopped finely)
50g sliced button mushrooms
1 clove crushed garlic
3 tbsp vegetable oil3 tbsp light soy sauce
5 tsp cornflour mixed with
2tbsp water
2 tsp sherry (optional)
3 tbsp oyster sauce
2 tsp brown sugar
Method
Add steak, onions, garlic and mushrooms to a bowl. Then add cornflour, soy sauce, sherry and stir well. Heat just half of the oil in a wok or frying pan and stir fry half of the meat mixture for approx 10 mins or until browned. Empty pan and repeat same process with remaining meat. Return all meat to pan and add the oyster sauce and sugar. Fry for 3 mins until heated through. Serve with rice or noodles.
675g sirloin steak (cut into thin strips)
3 spring onions (chopped finely)
50g sliced button mushrooms
1 clove crushed garlic
3 tbsp vegetable oil3 tbsp light soy sauce
5 tsp cornflour mixed with
2tbsp water
2 tsp sherry (optional)
3 tbsp oyster sauce
2 tsp brown sugar
Method
Add steak, onions, garlic and mushrooms to a bowl. Then add cornflour, soy sauce, sherry and stir well. Heat just half of the oil in a wok or frying pan and stir fry half of the meat mixture for approx 10 mins or until browned. Empty pan and repeat same process with remaining meat. Return all meat to pan and add the oyster sauce and sugar. Fry for 3 mins until heated through. Serve with rice or noodles.
Beef and Broccoli Stir Fry Recipe
Ingredients
350g sirloin or rump steak (cut into short strips)
400g fresh broccoli
4 spring onions (finely sliced)
2 cloves of garlic (chopped finely)
2tbsp sunflower oil
3tbsp light soy sauce
3tbsp oyster sauceEgg noodles or rice to serve
Method
Boil water in a large pan, add broccoli and simmer for 3 mins, then drain. Heat oil in a large frying pan or wok. Add steak and stir fry on a high heat for approx 3 mins. Push steak to the side of the pan/wok add spring onions, garlic, broccoli and stir fry for 2 mins. Turn heat down add the soy and oyster sauce and stir fry for 2 mins, ensure the steak is well coated. Serve with either egg noodles or rice. Quick yet tasty.
350g sirloin or rump steak (cut into short strips)
400g fresh broccoli
4 spring onions (finely sliced)
2 cloves of garlic (chopped finely)
2tbsp sunflower oil
3tbsp light soy sauce
3tbsp oyster sauceEgg noodles or rice to serve
Method
Boil water in a large pan, add broccoli and simmer for 3 mins, then drain. Heat oil in a large frying pan or wok. Add steak and stir fry on a high heat for approx 3 mins. Push steak to the side of the pan/wok add spring onions, garlic, broccoli and stir fry for 2 mins. Turn heat down add the soy and oyster sauce and stir fry for 2 mins, ensure the steak is well coated. Serve with either egg noodles or rice. Quick yet tasty.
Korean BBQ Short Ribs
Kalbi (or Galbi), one of Korea's most famous grilled dishes, is my family's all-time favorite. And the fact that I can always find Korean-style beef ribs at local supermarkets - like Sam's club, Goodrich's - or at Asian grocery stores, makes it easy for me to cook this delicious dish often.
However, if there is none of those stores nearby that you can find, you can still get the Korean-style beef ribs. You just need to ask your butcher to cut the ribs as the "flanken cut", which is 1/4 inch thick. Now that, you can have the main ingredient -- the proper cut of the ribs, there is one more important ingredient that you need, to make the perfect Kalbi, authentic way.
I've learned from my Korean friends of the secret ingredient that makes the ribs come out sweet and tender. They use Asian pears! These round, yellow-skin pears are also called Korean pears, and Apple pears. The crushed Asian pears - with the juice - in the marinade not only make the meat sweet, but also tenderize it.
You will need:
3 lbs lean beef short ribs with the bones
1/2 cup soy sauce
1/4 cup rice cooking wine, or sake
2 Tbsp honey or sugar
4-5 cloves garlic, minced
1 tsp minced ginger
1 Tbsp sesame oil
1 tsp grounded black pepper
1/2 onion, minced
1 Asian pear, peeled and grated
However, if there is none of those stores nearby that you can find, you can still get the Korean-style beef ribs. You just need to ask your butcher to cut the ribs as the "flanken cut", which is 1/4 inch thick. Now that, you can have the main ingredient -- the proper cut of the ribs, there is one more important ingredient that you need, to make the perfect Kalbi, authentic way.
I've learned from my Korean friends of the secret ingredient that makes the ribs come out sweet and tender. They use Asian pears! These round, yellow-skin pears are also called Korean pears, and Apple pears. The crushed Asian pears - with the juice - in the marinade not only make the meat sweet, but also tenderize it.
You will need:
3 lbs lean beef short ribs with the bones
1/2 cup soy sauce
1/4 cup rice cooking wine, or sake
2 Tbsp honey or sugar
4-5 cloves garlic, minced
1 tsp minced ginger
1 Tbsp sesame oil
1 tsp grounded black pepper
1/2 onion, minced
1 Asian pear, peeled and grated
Directions:
Soak the ribs in water for 2-3 hours to get rid of the blood. Change water from time to time. Then, rinse and drain.
Mix all the ingredients, except the ribs, to make the marinade.
Put the ribs and the marinade in a gallon-size Zip lock bag. Make sure all the ribs are covered with the marinade.
Marinade in the refrigerator for at least an hour. I usually leave it overnight.
To cook the ribs, grill on med-high heat for about 2-3 minutes on each side. (You can also pan-grill them, as well as broil them in the oven.)
I hope you enjoy this Kalbi as much as we do!
Blushing Tuna Tomatoes Recipe
Ingredients
198g (7oz) can of tuna in oil, drained
8 fresh ripe tomatoes
5 tbsp low-fat mayonnaise
3 drops Tabasco sauce
1 tbsp stuffed olives, chopped
2 tsp lemon juice
8 small sprigs fresh parsleysalt and pepper
Method
Slice the tops off all tomatoes (keep the tops to one side). Scoop out the seeds from the tomatoes and discard. Season inside the tomatoes with the salt and pepper. In a bowl mix together the mayonnaise, stuffed olives, tuna, lemon juice and Tabasco sauce, mix well. Next divide tuna mixture between each of the tomatoes cases and fill each one well. Place the lids back on the tomatoes, press down gently to hold together. Garnish each tomato with parsley on the top. These are great served with any salad or can be eaten just by themselves. Fast and simple.
198g (7oz) can of tuna in oil, drained
8 fresh ripe tomatoes
5 tbsp low-fat mayonnaise
3 drops Tabasco sauce
1 tbsp stuffed olives, chopped
2 tsp lemon juice
8 small sprigs fresh parsleysalt and pepper
Method
Slice the tops off all tomatoes (keep the tops to one side). Scoop out the seeds from the tomatoes and discard. Season inside the tomatoes with the salt and pepper. In a bowl mix together the mayonnaise, stuffed olives, tuna, lemon juice and Tabasco sauce, mix well. Next divide tuna mixture between each of the tomatoes cases and fill each one well. Place the lids back on the tomatoes, press down gently to hold together. Garnish each tomato with parsley on the top. These are great served with any salad or can be eaten just by themselves. Fast and simple.
Sweet Honey Chicken Recipe
Ingredients
1 free range chicken (quartered)
3 tbsp lemon juice
4 tbsp clear honeyolive oil
4 sprigs fresh rosemarysalt and pepper
Method
Preheat oven to 200C. Heat enough olive oil in a frying pan to fry the chicken pieces until golden (fry for around 10mins, turning). Next remove the chicken quarters and transfer them to a casserole type dish, leaving the juices behind. In the frying pan add the lemon juice, honey and rosemary and simmer for approx 4 minutes. Pour the simmered juice over the chicken quarters, season with salt and pepper, place lid on casserole dish and cook in the oven for 25-30 minutes or until juices run clear.
1 free range chicken (quartered)
3 tbsp lemon juice
4 tbsp clear honeyolive oil
4 sprigs fresh rosemarysalt and pepper
Method
Preheat oven to 200C. Heat enough olive oil in a frying pan to fry the chicken pieces until golden (fry for around 10mins, turning). Next remove the chicken quarters and transfer them to a casserole type dish, leaving the juices behind. In the frying pan add the lemon juice, honey and rosemary and simmer for approx 4 minutes. Pour the simmered juice over the chicken quarters, season with salt and pepper, place lid on casserole dish and cook in the oven for 25-30 minutes or until juices run clear.
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