1 lb flank steak
1/4 c soy sauce
2.5 Tbl rice wine vinegar
2 Tbl mirin (sweet rice wine)
1 tsp dark sesame oil
48 green onion tops
48 red bell pepper strips
~ Cut steak diagonally into 16 slices
~Combine soy sauce, 1 Tbl vinegar, mirin & sesame oil. Poor over steak and marinate for 10 minutes
~Remove steak from marinade (reserving liquid)
~Place steak strip on board, place 3 onion tops and 3 red pepper slices on end of steak strip. Roll up and set aside seam side down
~Spray a grill pan with cooking spray
~Place steak roll seam side down, cook 7 minutes turning once
~While beef cooks, bring marinade to boil over medium-high heat. Cook 3 minutes. Remove from heat
~Stir in remaining 1.5 Tbl vinegar, drizzle over rolls.
~Serve as an appetizer or with spicy ginger noodles (recipe found under Pasta)
2 Tbl butter
Medium onion (chopped)
2 c ketchup
¾ c water
½ c brown sugar
3 Tbl Worcestershire sauce
2 Tbl vinegar
1 Tbl mustard
2 lbs ground beef
Salt & Pepper to taste
~In 2 qt saucepan, melt butter. Add onions and sauté until transparent
~Add ketchup, water, brown sugar, Worcestershire sauce, vinegar and mustard. Allow to simmer
~Meanwhile cook hamburger in large skillet, add salt and pepper to taste.
~Drain hamburger and return to large skillet
~Pour sauce over hamburger and allow to simmer for 1 – 2 hours
Thanks to Pam Millis!
3 lb beef for stew
6 Tbl salad oil
1 c chopped onion
1 c chopped green pepper
1 c sliced celery
1/2 cup + 2 TBL water
1 can (10.5 oz) condensed beef broth, undiluted
1 can (8 oz) tomato sauce
2 Tbl chopped fresh parsley
1 clove garlic, finely chopped
1 Tbl salt
¼ tsp ground pepper
1/8 tsp dried thyme leaves
1 bay leaf
6 small potatoes (about 2 lbs)
6 medium carrots, pared (about ¾ lb)
6 small white onions, peeled
1 to 2 Tbl flour
1 tomato, cut into wedges
~Cut beef into 1-in pieces. In hot oil in stockpot, over medium heat, brown one-third meat at a time (just enough to cover bottom of pan) until browned on all sides. Remove as browned.
~Add chopped onion, green pepper and celery to stock pot and sauté until tender – about 8 minutes. Return beef to pan.
~Add ½ cup water, the beef broth, tomato sauce, parsley, garlic, salt, pepper, thyme and bay leaf; bring to boiling. Reduce heat; simmer, covered and stirring several times, 1-¼ hours.
~Add potatoes, carrots, and onions. Simmer, covered, 1 hour longer or until meat and vegetables are tender. Remove from heat; skim off fat.
~Mix flour with 2 Tbl water. Stir into beef mixture. Arrange tomato wedges, skin side up, on top; simmer, covered 10 minutes. Makes 6 servings
