Corned Beef & Egg Hash Recipe

Ingredients:

2 tbsp vegetable oil
2 tbsp butter
1 onion, finely chopped
1 small green (bell) pepper, seeded and diced
2 large boiled potatoes, diced
350 gram corned beef diced
¼ tsp freshly grated nutmeg
¼ tsp paprika
4 eggs
Salt and ground black pepper to taste
Chopped fresh parsley, to garnish
Chili sauce, to serve


Cooking instructions:


Heat the oil and butter in a large frying pan. Add the onion and cook, stirring occasionally until softened, about 5 minutes.

Mix together the green pepper, potatoes, corned beef, nutmeg and paprika in a bowl. Add salt and pepper to season. Add to the pan and toss gently. Press down lightly and cook over a medium heat until a golden brown crust has formed on the underside for about 5 minutes.

Stir the mixture to distribute the crust, then repeat the process twice, until the mixture is well browned.

Make four wells in the hash and crack an egg into each one. Cover and cook gently for about 5 minutes, until the egg whites are just set.

Sprinkle with chopped parsley and cut the hash into quarters. Serve immediately with chili sauce.

Spicy Beef Floss Recipe - Malaysian Style

Beef Serunding Recipe(Spicy Beef Floss Recipe)

Ingredients:
150 gms beef sliced thinly against the grain
1 cup grated coconut
3 cm piece ginger
1 tsp roasted coriander seeds
3 shallots
1 tsp cumin
1 tsp dried prawns
2 tbsps tamarind juice
Salt to taste
2 tbsps oil

Method:
1. Grind the shallots, garlic, coriander seeds, cumin, ginger and dried prawns.
2. Heat pan, add oil and when smoking, add ground ingredients and fry till fragrant.
3. Add meat and stir thoroughly. If the gravy dries before the meat is tender add cooled boiled water. Put in salt to taste.
4. Cook over a low flame until it is dry and the meat is tender.
5. Add in tamarind juice and mix well.

Satay Kajang and Peanut Sauce Recipe

Satay Kajang Recipe
Ingredients:
1.5 kg chicken — deboned
1 tsp cumin
½ tsp powdered cinnamon
8 shallots
1 tsp coriander
2.5 cm piece fresh turmeric
1 tsp sugar
1 stalk lemon grass
2 tbsps roasted peanuts
Salt to taste
2 tbsps cooking oil

Method:
1. Cube the chicken meat, drain and put aside.
2. Grind coriander, cumin, turmeric, peanuts, salt and sugar. Mix this with the powdered cinnamon, diced shallots and 1 tbsp cooking oil. Marinate the chicken with this mixture.
3. Using special skewers, skewer 5 pieces of meat on one skewer, as in Kebabs.
4. Grill over burning coal, constantly sprinkling cooking oil over the meat using crushed lemon grass.
5. Turn over and continue grilling until the chicken is cooked.
7. Serve with peanut sauce.


Peanut Sauce Recipe
Ingredients:
300.gms peanuts - roasted
2.5 cm piece ginger
A piece of galangal
3 tbsps pounded chillies
2 stalks lemon grass
1 cup sugar
1 bombay onion
½ cup tamarind juice
Salt to taste

Method:
1. Grind the roasted peanuts coarsely. Put aside.
2. Grind lemon grass, ginger and galangal until fine.
3. Slice bombay onion and stir fry until soft.
4. Add in ground chillies and the other ground ingredients.
5. Add in tamarind juice and lastly peanuts, sugar and salt. Simmer until the gravy thickens.
6. To serve, arrange a few sticks of satay on a plate and serve with a bowl of peanut sauce, cucumber and sliced bombay onion. Satay also goes very well with compressed rice.

Meatball Curry Recipe

Ingredients:

750 gms fine minced meat
1 medium onion — finely chopped
1 clove garlic — crushed
3 cm piece fresh ginger — finely grated
1 fresh red or green chilli — seeded and finely
chopped
3 tbsps chopped fresh coriander or mint
1 1/2 tsps salt
1 tsp garam masala

Gravy:
3 tbsps ghee
2 medium onions — finely chopped
1 clove garlic — finely chopped
3 cm piece fresh ginger — finely chopped
1 tsp turmeric powder
1 tsp garam masala
1 tsp chilli powder
2 ripe tomatoes — quartered
1 tsp salt
2 tbsps chopped coriander or mint
Lemon juice to taste

Method:

Meatballs:
1. Mix the minced meat thoroughly with all the other ingredients.
2. Shape into balls.

Gravy:
1. Heat ghee in a large heavy saucepan, brown the meatballs and set aside.
2. Using the same oil, fry the onions, garlic and ginger until soft and golden.
3. Add turmeric, garam masala and chilli powder. Fry for 1 minute.
4. Add tomatoes, salt and meatballs. Cover the pan and simmer for 25 minutes or until the gravy is thick and the meatballs soft.
5. Stir in the chopped herbs and lemon juice.
6. Serve with rice or chapattis.

Fried Beef With Spring Onion Recipe

Ingredients:

325 gms fillet steak
1 tsp salt
2 tsps thin soy sauce
Pepper
1 tbsp tapioca flour
¼ tsp bicarbonate of soda
8 cm piece young ginger — sliced thinly
5 stalks spring onions — cut into 4 cm lengths
1 egg
4 tbsps oil

Method:

1. Clean and slice beef thinly across the grain.
2. Season with salt, soy sauce, pepper, tapioca flour and bicarbonate of soda. Mix thoroughly.
3. Rub a pinch of salt into the sliced ginger and wash away the salt.
4. Beat the egg with pepper and ½ tbsp oil.
5. Heat oil and lightly fry the ginger for a minute.
6. Add the sliced beef, spring onions and 1 cup water. Cover the pan and let cook for 3 minutes.
7. Mix the ingredients well for a few minutes. When the beef has changed colour and the ingredients are well mixed, turn off the heat.
8. Make a well in the centre of the ingredients and pour in the beaten egg. Mix well.
9. Serve immediately.

Stir-fried Beef With Celery Recipe

Ingredients:

500 gms fillet beef — sliced
1 celery stick — sliced thickly
1 tbsp shredded ginger
1 tbsp vinegar
1 tbsp sesame oil
1 tsp salt
1 tsp pepper
4 tbsps water
2 tbsps oil

Method:

1. Using the back of a cleaver, pound the beef.
2. Heat oil and fry beef over high heat for 30 seconds.
3. Add celery and ginger and fry for another 30 seconds.
4. Add water, vinegar, sesame oil and seasoning. Bring to boil.
5. Mix well and cook until the liquid has dried up.
6. Serve hot as a course in a Chinese meal.

Egg Noodles and Minced Beef Recipe

Ingredients:

120 gms black mushrooms
1 tsp sesame oil
3 cloves garlic
2 cm piece ginger
600 gms egg noodles
1 capsicum
360 gms minced beef
3 shallots
2 tbsps white sauce (see * for recipe)
1 stalk spring onion
2 red chillies
Salt to taste
2 tbsps oil

Method:
1. Soak the mushrooms and slice thinly. Also slice the red chillies thinly.
2. Heat oil in a pan and fry the minced beef for 2 minutes. Remove and set aside.
3. Using the same oil, fry the pounded shallots, garlic, ginger and mushrooms.
4. Add the minced beef, spring onions and salt.
5. Add the white sauce and simmer for 5 minutes.
6. Scald the, egg noodles and pour the fried ingredients over.
7. Serve hot.

*White Sauce Recipe
2 tbsp butter
2 tbsp flour
¼ tsp salt
1 cup milk

In a small, heavy saucepan, melt 2 tablespoons of butter over low heat.
Blend 2 tablespoons of flour into the melted butter.
Add ¼ teaspoon of salt.
Cook over low heat, stirring, for 4 to 5 minutes. Cooking for this length of time will minimize 'flour' taste.
Slowly add 1 cup of milk, stirring constantly.
Continue cooking slowly until smooth and thickened.

Beef Curry Recipe

Ingredients:

600 gms beef
1 cup water
1/2 cup oil
300 gms potatoes
4 cups coconut milk
5 tbsps meat curry powder
6 shallots
4 cloves garlic
3 cm piece ginger
3 cm piece cinnamon stick
2 cloves
1 star anise
25 gms grated coconut — fried until golden and pounded
Salt to taste

Method:

1. Wash the meat well and cut into bite sized pieces and drain.
2. Blend the curry powder with 1 cup water.
3. Pound the shallots, garlic and ginger.
4. Heat oil and fry the pounded ingredients until fragrant. Add in the curry powder and fry further until fragrant.
5. Add the beef with a little bit of water.
6. Add the pounded fried coconut, star anise, cloves and cinnamon stick.
7. Stir slowly and add the coconut milk, potatoes and salt.
8. Simmer until the potatoes are cooked.

Beef in Soy Sauce Recipe

Ingredients:

400 gms beef
8 large onions - Sliced
8 cloves garlic - Sliced
5 cm piece ginger — pounded
3 tbsps curry powder
1 tbsp pepper
2 tbsps tamarind juice
2 carrots — cut into 3 cm lengths
5 tbsps corn oil
½ cup thick soy sauce
8 cups water
1 tbsp vinegar
1 tsp tomato puree

Method:

Cut the beef into bite sized pieces, wash and drain well.
Mix the beef with the curry powder, pepper, tamarind juice, salt, tomato puree and let it stand for 30 minutes.
Heat oil in a pan and fry the ginger, garlic, and large onions until golden brown.
Add in the beef and mix well. Pour in the soy sauce and carrots.
Pour in the water and let it boil until the beef is tender.
Serve hot with plain rice.

Japanese Beef Rice Bowl Recipe / Gyudon

Ingredients for Gyudon
serves 2)

200g Thinly Sliced Beef With A Little Fat (0.441 lb)
1/2 Onion (130g/4.59 oz)
5g Ginger (0.176 oz)
2 tbsp Soy Sauce
1 tbsp Sake
1tbsp Sugar
1 tbsp Hon-Mirin
100ml Water (3.38 u.s. fl. oz)
1/2 tsp Granulated Dashi
2 Eggs
Beni Shoga - Japanese Pickled Ginger
Shichimi - Seven Flavor Chili Pepper
Scallions
Steamed Rice

Green Pepper Steak Recipe

1 1/2 lbs lean boneless round steak(cut in thin strips)
1 10oz can of condensed onion soup
1 14 oz can of diced tomatoes
1/2 cup onion chopped
1 green pepper(seeded and cut in thin strips)
2 cups sliced mushrooms
1 tbs. light soy sauce

Put steak strips in a fry pan,cook until browned.
Put into a 2 quart casserole dish.
Mix the remaining ingredients and pour over meat, stir.
Cover.
Bake at 350F for 1 1/2 to 2 hours or until meat is tender.
Makes 5 cups

Spring Fried Beef Recipe

Serves: 4 - 5 persons

Ingredients:

1 Kg beef (small pieces)
2 tea spoon Chinese salt
½ tea spoon salt
1 tea spoon black pepper
4 tea spoon Soya sauce
1 cup corn flour
2 ounces ginger ( Adrak ) (small pieces)
1 cup green chilies
3 cup Cooking oil
Preparation:


Marinate the beef with salt, black pepper, Chinese salt, Soya sauce. Then
add corn flour to it, then add ginger to it and put all the mixture for 8
hours.
After 8hours take the oil in a sauce pan and heat it, then put the marinated
beef in it. Fry it until golden brown and crispy. Add green chilies to it
and cook it for 1 min.

Preparation Time: 8 hours
Cooking Time: 20 minutes

Easy Black Pepper Beef Steak Recipe

Looking for simple, easy and tasty black pepper beef steak?
Here is the recipe for 4 servings:


Steak :

1.25 pounds boneless beef top loin steaks, cut 1-inch thick
1 teaspoon grated lemon peel
1/4 teaspoon ground black pepper

Sauce:

1 tablespoon vegetable oil
1/2 pound small mushrooms, sliced
2 tablespoons finely chopped shallots or green onion
1/4 cup half-and-half
1 tablespoon fresh lemon juice
2 teaspoons Dijon-style mustard
2 teaspoons Worcestershire sauce

Heat oil in large nonstick skillet over medium heat until hot. Add mushrooms and shallots; cook and stir 3 minutes or until tender. Remove.

Wipe skillet out with paper towels; spray with cooking spray. Heat over medium heat until hot. Combine lemon peel and pepper; press onto beef steaks. Place steaks in skillet; cook 12 to 15 minutes for medium rare to medium doneness, turning occasionally. Remove; keep warm.

Stir in half-and-half, lemon juice, mustard and Worcestershire sauce. Stir in mushroom mixture; heat through. Carve steaks. Serve with sauce.

Bison Steak

Ingredients

2 lb bison round steak, cut ½ inch thick
1/2 cup all purpose flour
2 tbsp dry mustard
1 tsp salt
1/2 tsp ground black pepper
1 can plum tomatoes--28 ounce size, diced
2 tsp garlic, minced (2-3 cloves)
1 cup chili sauce
2 medium size onions, peeled and sliced thickly
1/2 cup finely chopped celery
2 tbsp Worcestershire sauce

Canola oil for frying

Directions

Preheat oven to 300ºF. Trim bison steak of any fat and portion into 3 to 5 ounce pieces. Pound steak pieces with a tenderizing mallet until about 1/4 inch thick.

Combine flour, dry mustard, salt and pepper in a large plastic bag. Add tenderized steak pieces and shake to coat.

In large non-stick skillet, heat 1 to 2 tbsp of canola oil over medium high heat. Brown coated steak pieces for 3 to 4 minutes per side. Brown steak in batches if necessary, adding more canola oil if required. Transfer browned steak pieces to a 4 to 6 quart Dutch oven.

In a separate mixing bowl combine plum tomatoes, garlic, chili sauce, onions, celery and Worcestershire sauce. Pour over steak pieces in Dutch oven. Cover and cook in oven for 2 1/2 hours.

Remove Dutch oven from oven and serve with choice of vegetable. For better flavour, refrigerate overnight and reheat the next day at 325ºF for an hour or so. For thicker sauce reheat uncovered, stirring once or twice during reheating.

Zone Diet Recipe ~ Bison Minestrone Soup

Ingredients:

1 pound ground bison meat
1 egg
1 large can diced tomatoes
1 small can kidney beans (or any kind you prefer)
1 small can of green beans (fresh or frozen can also be used)
2 thinly sliced carrots
2 finely chopped celery stalks
1 small can peas (fresh or frozen can also be used)
2 chopped potatoes
3 to 4 cups beef broth (oxo or canned is fine to use)
1 chopped onion
1 tbsp. oil
1/4 cup breadcrumbs
1/2 cup finely grated parmeseon cheese (the canned kind is fine)
1 tbsp. chopped garlic (powder can be used as well)
salt and pepper to tast
(other optional vegtables to use are sweet red/green/yellow peppers)


Instructions:

Put beef broth in large stock pot. Fry chopped onions in the oil until soft and add to broth and bring to light simmer. Add carrots, potatoes, tomatoes and 1/2 of the garlic to simmering pot - allow to simmer for 15 minutes and then add beans, peas and kidney beans stiring occasionally. Take the ground bison and mix with the egg, breadcrumbs, 1/2 of the parmeseon cheese, salt and pepper to taste and the remaining 1/2 of the garlic into a well blended mixture (using your hands gets the best results). Make small meat balls (about the size of a quarter or smaller) and drop into the simmering soup. Allow to simmer for 20 minutes. Add the remaining parmesion cheese just before serving.

This recipe will serve around 8. If you wish a lighter soup add more beef stock.

YAKHNI PULAO ~ Pakistan

Mutton, 1 inch pieces 500 grams
Basmati rice 1½ cups
Salt to taste
Fennel powder (saunf) 1 tablespoon
Dry ginger powder (soonth) ½ tablespoon
Cloves 3-4
Black peppercorns 2-3
Cinnamon 2-inch stick
Bay leaf 1
Green cardamom powder ¼ teaspoon
Ghee 4 tablespoons
Caraway seeds (shahi jeera) 1½ teaspoons
Asafoetida a pinch
Green chillies, stemmed 3
Mutton stock 3 cups
Yogurt 1 cup

1. Soak rice in three cups of water for half an hour. Drain and set aside.

2. Mix mutton with salt, fennel powder, dry ginger powder, cloves, black peppercorns,
cinnamon, bay leaves and green cardamom powder. Leave to marinate for about half an hour.

3. Heat ghee in a pan. Add caraway seeds and asafoetida, sauté for a few seconds. Add the marinated mutton and sauté for two to three minutes. Add salt and whole green chillies. Add mutton stock and bring to a boil. Cover and simmer for ten minutes, stirring occasionally.

4. In another vessel whisk yogurt till smooth and add it to the mutton little by little stirring all the time so that the gravy is uniform.

5. Add drained rice and mix well. Cook on high heat. When the mixture comes to a boil, reduce heat and cook till both mutton and rice are done.

6. Serve hot.

Hawaian Steak

Ingredients

800 gms. beef sirloin
1 836 g. can pineapple sliced
2 tbsp. soy sauce
1 tbsp. ginger grated
1/4 cup sugar
2 tbsp. honey
1 Beef Broth Cube
1 1/4 cups pineapple juice
3 tbsps. cooking oil
1/3 cup spring onions chopped

Instruction

1. Slice beef to 1/4 inch and pound to tenderize.

2. Drain canned pineapple and reserve juice for marinade.

3. Combine juice with the rest of the ingredients for marinade. Marinate beef in the mixture overnight or at least 30 minutes.

4. Fry beef in oil taking care not to overcook. Arrange beef in a platter. Fry pineapple slices and top on beef.

5. Simmer marinade in the same skillet until slightly thickened. Pour over fried beef.

6. Garnish with spring onions.

Servings: 8

Bobotie

Bobotie is a traditional Cape Malay dish that has become a trademark of South African cuisine. When the Malaysian slaves arrived in the Cape in the late sixteenth and seventeenth century they brought with them numerous eastern recipes. Bobotie combines a very interesting array of ingredients: meat, curry, spices and fruit / dried fruit. The result is a unique tasting sweet, sour and spicy meat dish.

Serves four to six persons.
Ingredients

3 onions, sliced
3 tbsp oil
1kg minced beef or mutton
300ml milk
4 eggs
3 slices white bread
30g apricots, finely chopped
1 apple, peeled and finely chopped
30g seedless raisins
25g blanched almonds, chopped
2 tbsp apricot jam
1 tbsp curry powder
3 tbsp vinegar
salt and ground black pepper to taste
1 clove garlic, crushed
5ml garam masala
5ml turmeric powder
6 bay leaves

Method

Fry onions in oil (or butter) until lightly golden. Add the minced meat and cook over medium heat until it browns. Dish up.

Mix together 60ml milk, one egg and the bread. Stir well and add apricots, apple, raisins, almonds, apricot jam, curry powder, vinegar, salt and pepper, garlic and garam masala. Add the meat mixture and stir lightly with a fork.

Turn into a greased ovenproof dish. Press bay leaves onto the meat mixture.

Bake at 160 ºC for 40 to 45 minutes. Whisk the remaining (three) eggs, (240ml) milk and turmeric powder. Season to taste.

Pour over meat and continue to bake for a further 15 to 20 minutes or until set and golden.

Serve with rice, chutney (spicy fruit chutney) or sambal.

Note
The South African sambal is not hot; it’s a blend of finely dicedgreen peppers, onions and tomatoes tossed with white wine vinegar.

Pepper Steak

• 1 pound boneless beef sirloin steak
• 2 tablespoons cooking oil
• 1 garlic clove, minced
• 1 teaspoon ground ginger
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 large green bell peppers, thinly sliced
• 2 large onions, thinly sliced
• 3/4 teaspoon beef bouillon granules
• 3/4 cup hot water
• 1 (8 ounce) can sliced water chestnuts, drained
• 1 tablespoon cornstarch
• 1/4 cup soy sauce
• 1/4 cup water
• 1/2 teaspoon sugar

Cut steak into 2-in. x 1/8-in. strips. In a large skillet or wok, brown steak in oil. Add garlic, ginger, salt if desired and pepper; cook 1 minute. Remove meat and keep warm. Add green pepper and onions to skillet; cook and stir for 5 minutes or until crisp-tender. Dissolve bouillon in hot water; add to skillet with water chestnuts. Combine cornstarch, soy sauce, cold water and sugar; stir into skillet. Add meat. Cook and stir until mixture boils; cook and stir 2 minutes more.

Satay with Homemade Peanut Sauce ~ Thai

There's satay, and then there's Thai chicken satay! If you've never had the real stuff, then you're going to be blown away by the succulent taste of this satay recipe. Strips of chicken (or beef) are marinated in a special Thai paste, then skewered and grilled on the BBQ or broiled in the oven. It is then served with homemade peanut sauce for the ultimate taste sensation. Even your kids will love it. Chicken Satay also makes a great party food!

INGREDIENTS:

1. 8-16 or more chicken thighs, cut into small pieces or strips, or the equivalent of beef (enough for your family/party)



2. 1 package wooden skewers



3. optional garnish: 1 red chilli, sliced thinly
   

SATAY MARINADE:

1. 1/4 cup minced lemongrass, fresh or frozen (if using fresh, see below for instructions)



2. 1 small onion, quartered



3. 2 cloves garlic



4. 1 thumb-size piece galangal or ginger, peeled and sliced



5. 1/4 of thumb-size piece fresh turmeric, OR 1/2 tsp. dried turmeric



6. 2 Tbsp. coriander seeds, ground (grind them yourself with a coffee grinder)



7. 2 tsp. cumin



8. 3 Tbsp. dark soy sauce



9. 4 Tbsp. fish sauce



10. 5 Tbsp. brown sugar



11. 1 Tbsp. fresh lime juice

Cut chicken or beef into small, thin pieces or strips (small enough to easily skewer). Place in a bowl.
Place all marinade ingredients in a food processor (discard the upper stalk of lemongrass). Process well.
Taste test the marinade - you will taste sweet, spicy, and salty. The strongest taste should be SALTY in order for the finished satay to taste its best. Add 1 - 2 Tbsp. more fish sauce if you feel it needs more.
Add the marinade to the meat and stir well to combine. Allow to marinate for at least 1 hour, or longer (e.g. overnight).
When ready to barbecue, slide the pieces of meat onto the wooden skewers. TIP: Fill only the upper half of the skewer, leaving the lower half empty so that the person barbecuing has a "handle". This makes it easier to turn the satay during cooking.
Barbecue the satay, OR grill in the oven on a broiling pan with the oven set to "broil". Place satay close beneath the heating element and turn the meat every 5 minutes). Depending on how thin your meat is, the satay will cook in 10 to 20 minutes. Garnish with slices of fresh red chilli, if desired.
Serve with my Homemade Thai Peanut Sauce for dipping.