Ingredients :
· 1 lb. beef tenderloin
· 5 tbsp. water
· 1 tsp. cornstarch
· 3-1/2 tsp. soy sauce
· 2 tsp. sesame oil
· 2 tbsp. vegetable oil
· 1 medium onion, coarsely chopped
· 2 clove garlic, crushed
· 1 tbsp. dry sherry
· 1 tbsp. satay sauce
· 1 tsp. curry powder
· 1/2 tsp. sugar
· thinly sliced green onions, for garnishing
Cooking Procedures :
1. Remove and discard fat from meat. Cut meat across the grain into thin slices. Flatten each slice slightly by pressing with fingers.
2. Combine 3 tbsp. of the water, cornstarch, 1-1/2 tsp. of the soy sauce and sesame oil in a medium bowl. Mix in meat. Let stand 20 minutes in the refrigerator.
3. Combine remaining 2 tbsp. water, 2 tsp. soy sauce, sherry, satay sauce, curry powder and sugar in a small bowl. Set aside.
4. Heat vegetable oil in a wok (or a heavy-bottomed skillet) over high heat. Add half of the meat to the wok; spreading out slices so they do not overlap. Cook slices on each side just until light brown for about 2 to 3 minutes. Remove meat from the wok. Repeat with the remaining meat and then remove it from wok.
5. Add onion and garlic to the wok. Stir-fry until onion is soft for about 3 minutes. Pour in liquid mixture. Cook and stir until liquid boils. Mix in meat. Stir until well blended. Correct seasonings.
6. Remove from heat. Transfer to a serving dish. Garnish with thinly sliced green onions. Serve hot.
Ingredients :
· 3 to 4 lb. rolled, or rump (or rib roast)
· 2 tbsp. soy sauce
· salt and pepper
· 3 cloves garlic, sliced
Cooking Procedures :
1. Preheat oven to 325°F. Prepare a roasting pan.
2. Wash and clean meat thoroughly. Drain with paper towels. Rub beef generously with soy sauce, salt and pepper. Make deep slits in intervals and insert garlic slivers into it.
3. Place meat fat side up on roasting rack (if using rump roast) or using without the rack, and bone side down if cooking a rib roast.
4. Refer roasting guide below. Cook roast until internal temperature inserted in the thickest part of the roast registers 140°F for rare; 150°F to 160°F for medium rare; and 170°F for well done.
Roasting Guide
Rare Medium Rare Well Done
Rib Roast 25 to 28 mins/lb 28 to 32 mins/lb 36 to 40 mins/lb
Rolled or Rump 38 to 40 mins/lb 40 to 45 mins/lb 45 to 50 mins/lb
5. Let meat stand for 20 minutes after taking it out of the oven for easier carving. Carve the roast against the grain to make less stringy. Serve with gravy.
To Make A Gravy:
Skim off 4 tbsp. fat from roasting pan. Add 4 tbsp. flour and stir over moderate heat until smooth. Add 2 cups beef stock and cook stirring for 6 to 8 minutes. Correct seasoning.
Ingredients :
· 1/2 lb. beef sirloin (or beef tenderloin steaks), cut into thin strips
· 2 tbsp. calamansi concentrate
· 2 tbsp. soy sauce
· 1 tsp. salt
· 1 tsp. pepper
· 3 tbsp. oil
· 1 onion, cut into rings
Cooking Procedures :
1. Slice beef across the grain. Cut into 2 inches length.
2. Marinate meat in calamansi, soy sauce, salt and pepper (by smelling the aroma of the marinated beef, you’ll know it is well seasoned or not; adjust or correct the seasoning according to your style and liking). Refrigerate for 30 minutes.
3. Pan fry onion rings in hot oil. Cook until onions are soft and translucent. Set aside.
4. In the same pan, stir-fry beef until cooked and tender. Transfer to a serving platter. Garnish with onion rings and serve.
Ingredients :
· 1 lb. beef flank or boneless sirloin steak
· 1 tbsp. vegetable oil
· 1 tsp. cornstarch
· 1 tsp. salt
· 1 tsp. sugar
· 1 tsp. soy sauce
· dash of white pepper
· 4 oz. snow peas (pea pods)
· 1 lb. asparagus
· 2 green onions (with tops)
· 1/4 cup chicken broth (or cold water)
· 2 tbsp. cornstarch
· 2 tbsp. oyster sauce
· 1 tsp. sugar
· 3 tbsp. vegetable oil
· 1 tsp. finely chopped gingerroot
· 1 tsp. finely chopped garlic
· 2 tbsp. vegetable oil
· 1 tsp. salt
· 2 tbsp. dry white wine · 1/2 cup chicken broth
Cooking Procedures :
1. Trim fat from beef and slice beef with grain into 2 inch strips. Cut strips across grain into 1/8 inch slices. Set aside.
2. In a glass or plastic bowl, mix vegetable oil, cornstarch, salt, sugar, soy sauce and pepper. Stir in beef. Cover and refrigerate 20 minutes.
3. Remove strings from pea pods. Place pea pods in boiling water. Cover and cook for a minute. Drain. Immediately rinse under running cold water and drain.
4. Cut asparagus into 2 inch pieces, discarding brown tough ends. Set aside. Cut green onions into 2 inch pieces and cut pieces lengthwise into thin strips. Set aside. Mix chicken broth, oyster sauce and sugar in a small bowl. Set aside.
5. Heat vegetable oil in a wok (or a skillet) over medium-high heat. Add beef, gingerroot and garlic. Stir-fry until beef is brown for about 3 minutes. Remove beef and set aside.
6. In the same wok, add 2 tbsp. oil. Add asparagus and salt. Stir-fry for a minute. Add white wine. Cook and stir 30 seconds. Pour in chicken broth and stir. Add in back the beef. Stir to combine. Correct seasonings. Pour in cornstarch mixture, cook and stir until thickened for about 20 seconds. Add pea pods. Cook and stir 30 seconds. Stir-fry until well combined.
7. Remove from heat. Transfer to a serving platter. Garnish with green onions and serve.
Ingredients
Directions
In large heavy pot, brown beef in its own fat. Pour off fat. Sprinkle minced garlic and green pepper on brisket and place sliced onion on top. Cover and cook over low heat for 1 hour. Put meat in shallow pan to cool. Cut across grain into serving-size slices. Return to pot; sprinkle with seasonings. Cover and simmer 2 hours. Turn slices once.
Servings: 6
Ingredients
Directions
Marinate brisket overnight in meat marinade. Pour bottle of barbecue sauce and seasoning over brisket; cover with foil and bake at 275F for 5 hours.
Servings: 4
Ingredients
Directions
Brown the butter in a frying pan and add the beef torn into small pieces. Allow it to cock until the beef becomes brown. Add the flour and brown it. Pour the milk over all, and cook until the flour thickens the milk. Serve over the toast
Ingredients
Directions
Wipe the meat and cut it into pieces about 2 inches long. Try out some of the fat in a frying pan and brown the pieces of meat in it, stirring the meat constantly so that it will brown evenly. Put the browned meat into a kettle with the remaining fat and the bone, cover well with boiling water, and add the salt and pepper. Cover the kettle with a tight-fitting lid. Let the meat boil for a minute or two, then reduce the heat, and allow it to simmer for about 2 hours. For the last hour, cook the diced turnips, carrots, and onions with the meat, and 20 minutes before serving, add the potatoes. When the meat and vegetables are sufficiently cooked, remove the bones, fat, and skin; then thicken the stew with the flour moistened with enough cold water to pour. Pour into a deep platter or dish and serve with or without dumplings.
Ingredients
Directions
Put the beef and pork through the food chopper; then mix thoroughly with the other ingredients. Pack tightly into a loaf-cake pan. Bake in a moderate oven for 2 1/2 to 3 hours. During the baking, baste frequently with hot water to which a little butter has been added. Serve either hot or cold, as desired.
Ingredients
Directions
Wipe the meat with a damp cloth, and dredge, or sprinkle, it with the flour, salt, and pepper. Try out the pork and brown the entire surface of the meat in the fat thus obtained. Then place the meat on a rack in a deep granite pan, an earthen bowl, or a baking dish, and surround it with the diced vegetables. Add the boiling water, cover the dish tight, and place in a slow oven. Bake for about 4 hours at a low temperature. Then remove the meat to a hot platter, strain out the vegetables, and make a thickened gravy of the liquid that remains.
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