Southside Enterprises Beef Recipes

Beef

Arizona Spice
Asian Porterhouse
Australian Meat Pie
Bacon-Wrapped Meat Loaf With Brown Sugar Glaze
Barbecue Flank Steak
Barbecue Meatloaf-Aussie Style
Bar-Be-Cue Sandwiches
Barbecued Brisket of Beef
Barbecued Steaks
Barbecue-Spiced Grilled Tenderloin Steaks
Beef & Chicken Satay
Beef Braised in Beer
Beef Burgundy
Beef Jerky
Beef Pot Pies
Beef Rib Eye Roast with Red Wine Mushroom Sauce
Beef Sate with Szechuan Sauce
Beef Steaks with Peppercorn Wine Sauce
Beef Stroganoff
Beef Wellington
Brisket Finishing Sauce
Cajun Prime Rib
Cambodian Marinated Cubed Beef with Lime Sauce
Captain's Table Barbecue'd Roast
Caribbean Curried Steak
Championship Brisket
Chicken Fried Steak
Chicken-Fried Steak
Chicken-Fried Steak, Austin-style
Chili Barbecued Beef
Chimichanga, Beef
Chinese Beef Jerky
Cocktail Meatballs
Country Fair Barbecue Sandwiches
Cuban Fried Steak
Dallas Brisket
Dijon Sirloin Tips
Fajitas
Grilled Beef Kabobs
Herbed Meat Loaf
Hickory Smoked Hamburgers
Hunan Beef
Hungarian Goulash
Indonesian Beef
Indonesian Satay
Kansas City-Style Smoked Brisket
Korean Barbecue
Korean Beef Stew
Meatballs In Chipotle Sauce
Mongolian Beef
Moo Sate
Panang Beef
Peppered Rib Eye Steaks
Rib Roast With Madeira and Stilton Sauce
Sauerbraten
Simple Pepper Steak
Southwestern Po'Boy
Spicy Beef Puffs
Spicy Beef Satay
Spicy Beef Stew
Spicy Peppered Steaks
Steak Diane
Steak Diane Texas Style
Steak San Antonio
Stir-Fried Beef with Snow Peas and Green Pepper
Stroganoff
Stuffed Chili Peppers
Stuffed Pepper Cups
Sun-Dried Tomato Sauce
Sweet and Sour Meatballs
Szechuan Beef Stir Fry
Tequila Barbecue'd Beef Steaks
Teriyaki Steak Hors D'oeuvres
Tex-Mex Fireballs
Tex-Mex Stir Fry
Thai Barbecued Beef
Thai Beef Strips
Vietnamese Grilled Beef
Vietnamese Grilled Steak
Wined Teriyaki Strips

Beef is sold in several grades, specified by the purple U.S. Department of Agriculture stamp on the outside fat layer.
Prime: is the finest.
Choice: is almost as good as prime. If well aged, these two grades may be dark red and even moldy on the outside but, when cut into brilliant on the inside. The fat is creamy in color and flaky. These are the various beef cuts commonly used for barbecuing and grilling. Allow 12 to 16 ounces of meat per person.
Porterhouse and T-Bone: come from the short loin and have a section of filet. They are choice cuts for broiling and should be 2 to 3 inches thick.
Club Steak: is next to the Porterhouse and T-bone. It should be 2 to 2½ inches thick.
Rib Steak: is from the first few ribs. It should be 1½ to 3 inches thick.
Strip or Shell Steak: is also called New York Strip. A very thick strip steak will serve several people. Slice it on the diagonal.
Sirloin Steak: often has a large amount of bone. It should be 2 to 3 inches thick.
Top Sirloin: is a boneless cut from the end of the loin.
Filet or Tenderloin: is sometimes cooked whole over charcoal and then sliced into serving pieces or it is cut into individual portions and then grilled.
Individual cuts of filet are:
Chateaubriand: a thick diagonal cut.
Tournedos: thick slices tied with larding fat around them.
Filet mignon: cut from the smaller ends of the filet.
Flank Steak: broiled quickly over a hot fire and sliced on the diagonal into thin strips, it is excellent. Many restaurants serve this as a London Broil.

Southwestern Po'Boy
1 flank steak, about 2 pounds
½ cup olive oil
¼ cup Arizona Spice (recipe follows)
1 large loaf of French bread
¼ cup Creole mustard
1 Poblano pepper, roasted, peeled and seeded
6 tomatillos, roasted
1 bunch green onions, roasted
1 head of garlic, roasted
1 beef steak tomato, quartered
Juice of 2 limes
1 tablespoon minced garlic
2 cups guacamole
¼ cup cilantro mayonnaise
Arizona Spice:
2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 teaspoon black pepper
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon crushed red pepper
1 tablespoon salt
1 tablespoon dried oregano

A variation of the classic New Orleans sandwich.

Combine all ingredients thoroughly.

In a mixing bowl, whisk the olive oil and Arizona Spice together, forming a paste. Rub the entire steak with the rub and place in a glass pan; marinate in refrigerator for at least 4 hours (or overnight). Prepare grill. Remove steak from refrigerator and place on the grill. Cook for 3 to 4 minutes on each side for medium-rare. Remove the steak from the grill and slice into thin slices. Split the bread in half length-wise and liberally cover both cut sides of the bread with Creole mustard. In a food processor, puree the Poblano, tomatillos, onions, and garlic, pulse until fully blended. Do not puree until smooth. Add the tomato, lime juice, and minced garlic and pulse until incorporated. Season the salsa with salt and pepper. Mound the steak on one side of the bread, top with spoonfuls of salsa and guacamole. Drizzle the cilantro mayonnaise over the guacamole. Top with other half of bread.

Championship Brisket

1 8 to 10 pound beef Brisket
Brisket Rub:
¼ cup dark brown sugar
2 tablespoons salt
¼ cup black peppercorns, crushed
¼ cup paprika
1 tablespoon dry mustard
1 tablespoon onion powder
2 tablespoons garlic powder
2 teaspoons cayenne pepper
Marinade:
1 cup cider vinegar
½ cup olive oil
½ teaspoon crushed red pepper flakes
¼ cup chopped fresh parsley
½ teaspoon liquid smoke
Mop sauce:
1½ cups cider vinegar
1½ cups water
1 teaspoon liquid smoke
1 teaspoon coarse black pepper
1 teaspoon onion powder
1 teaspoon garlic power
1 onion, quartered
1 head garlic, quartered
2 Jalapeño peppers, quartered

Rinse and dry brisket. Score fat with chef's knife. Season well with rub. Place in large non-metallic roasting dish, cover with marinade. Marinate, covered and refrigerated, at least six hours or overnight. Remove from marinade, pat dry and bring to room temperature.

Soak mesquite and hickory wood for at least one hour. Prepare grill for indirect cooking with 30 briquettes. Add mop sauce to drip pan. When coals are ash-covered, add handful of drained wood chips to charcoal. Place brisket over drip pan, cover and maintain temperature of 180° to 190°. After one hour, and every additional hour, prepare 15 additional briquettes. When coals are ash-covered, add to kettle grill with handful of wood to maintain temperature of 190°. After smoking four hours, marinate with mop sauce, turn, and add additional wood chips. Smoke another three hours, mopping every hour. After eight hours total smoking time, wrap brisket in heavy-duty aluminum foil, add two cups mop, and seal. (Internal temperature of the brisket wil be about 130° to 140° at this point.)

Increase smoker temperature to 200° to 220° and continue cooking 2 to 3 hours, adding additional coals as necessary until brisket is 165° and meat is tender. Remove from foil, baste with barbecue sauce and finish over medium coals for 15 to 20 minutes or until well glazed. Remove from grill, let stand 15 minutes, slice and serve.

Tip: Smoking a dozen or so large Jalapeños to make Chipotle Peppers at the same time as the brisket smokes adds an interesting flavor to the brisket without increasing the spice or heat significantly.

Rib Roast With Madeira and Stilton Sauce

1 5 to 7-pound beef Rib Roast
½ cup vodka
3 tablespoons salt
1 tablespoon black pepper
12 bay leaves
Madeira and Stilton Sauce:
8 shallots, finely minced
1 tablespoon butter
1 cup Madeira
2 cups beef stock
7 tablespoons unsalted butter, cold
4 ounces Stilton cheese, crumbled
Fresh horseradish, for garnish
Fresh watercress, for garnish

Rub the roast with vodka, salt and pepper. Cut small pockets in the fat and insert the bay leaves. Let roast sit at room temperature for 2 hours. Preheat the oven to 425. Place the beef in a roasting pan and roast 30 minutes. Reduce the heat to 325 and roast 12 to 15 more minutes per pound for rare to medium rare. When beef is cooked, let it sit in a warm place for 30 minutes. Meanwhile, caramelize shallots in 1 tablespoon butter and deglaze saucepan with Madeira over high heat until wine is reduced by half. Add stock and reduce again by half. Break butter into small pieces and whisk into sauce until completely smooth. Reduce heat to low, add Stilton and whisk until melted. Keep warm, but be careful not to overheat as sauce will break. Carve the beef, serve the warm sauce with the beef, along with fresh horseradish and watercress.

Vietnamese Grilled Steak

1 pound loin steak
¾ cup bean sprouts, lightly blanched
1 cup sliced red bell pepper
1 pound thin Chinese noodles
¼ cup rice vinegar
3 tablespoons soy sauce
2 to 3 tablespoons garlic puree
3 tablespoons sugar
¼ teaspoon crushed red chiles
¼ teaspoon coarse salt
2 tablespoons fish sauce
2 tablespoons chopped mint or cilantro

Simmer the pasta in boiling salted water until just tender, drain; rinse in cold water, and drain well. Meanwhile, combine the vinegar, soy sauce, garlic, sugar, red pepper flakes, salt, and fish sauce with 1 tablespoon water. Pour over the noodles, add the mint, and toss to mix well. Pat steaks dry with a kitchen towel, season with salt and pepper. Sear on a very hot grill for 3 to 4 minutes per side; remove to a cutting board to rest for 5 to 6 minutes. Bias-slice across the grain into thin strips. Lay a bed of noodles onto the center of a serving platter. Arrange the bean sprouts around the noodles. Place the red bell pepper on top of the bean sprouts. Fan the steak on top of the noodles and garnish with fresh mint or cilantro.

Hickory Smoked Hamburgers

1 pound lean ground beef
1 teaspoon Worcestershire Sauce
¼ teaspoon salt
½ teaspoon black pepper
4 tablespoons minced onion
¼ teaspoon garlic powder

Mix all ingredients together. Form into three patties and put on the grill. Add hickory wood to charcoal and smoke burgers for about 5 minutes, turn and smoke another 5 minutes. Top with cheese and pan-seared Canadian bacon. Serve on a bun with barbecue sauce.

Fajitas

1 1½-pound Flank or Skirt steak
¼ cup vegetable oil
¼ cup dark soy sauce
Juice and zest of two limes
2 tablespoons Pickapeppa^® Pepper Sauce
1 tablespoon chili powder
1 clove garlic, minced

Slice steak into thin 1½-inch strips, sprinkle with chili powder, and place in a zip-lock plastic bag. Combine marinade ingredients and pour over steak. Refrigerate overnight. Thread meat onto skewers and grill until medium-rare.

Chicken Fried Steak

Four 8-ounce slices round steak, cut ½-inch thick
Texas salt to taste (recipe below)
2 large eggs
1¼ cups milk plus 2 tablespoons
4 to 6 dashes hot pepper sauce
1 cup plus 2 tablespoons flour
4 tablespoons lard or oil
1 onion, minced
Worcestershire Sauce to taste
Salt to taste
Cayenne pepper to taste

Season the meat on both sides with Texas salt and pound to a thickness of ¼-inch.

In a bowl whisk together the eggs and 2 tablespoons of milk and the hot pepper sauce. Dredge the steaks in 1 cup flour, dip in the egg mixture, letting the excess drip off, and dredge in the flour again. Heat the lard or oil in a cast iron skillet over moderately high heat. Add the steaks in batches and cook for 2 to 3 minutes on each side or until golden brown. Transfer the steaks to a platter lined with paper towels and keep warm.

Pour off all but 2 tablespoons of fat from the pan. Add the onion and cook about 5 minutes or until golden. Add 2 tablespoons of flour and cook, stirring, until lightly colored. Heat and add the remaining milk, and the Worcestershire Sauce, salt, and cayenne to taste and simmer, stirring, until thickened. Strain and serve with the steak.

Texas Salt

2 tablespoons sweet Hungarian paprika
1 tablespoon salt
1 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon ground cumin
½ teaspoon onion powder
¼ teaspoon cayenne pepper

Chicken Fried Steak

2 pounds round steak, sliced ½ -inch thick
1 can beer
2 cloves garlic, minced
1¼ cups flour
½ cup masa harina
2 teaspoons cumin seed, toasted and ground
1 teaspoon ground dried red chile
1 teaspoon salt
½ teaspoon dried oregano
1 egg
Cooking oil

Cut the steak into four equal portions. Pound the steaks until each is about ¼-inch thick. Arrange in a shallow non-reactive dish, pour all but 2 tablespoons of the beer over them, and add the garlic. Marinate the steaks in the beer for at least 30 minutes and up to 2 hours. While the steaks are marinating, combine the flour, masa harina, cumin, chile, salt, and oregano in a shallow dish. In another dish, mix the egg with the remaining 2 tablespoons of beer. Drain the steaks, and dry with paper towels. Dredge the steaks in the masa-flour mixture, then in the beer and egg. Then back in the flour. Add enough oil to a deep cast-iron skillet or Dutch oven to deep-fry the steaks. Bring the oil's temperature to 325, and deep-fry the steaks for 7 to 8 minutes. Drain the steaks, and transfer to a platter.

Austin Chicken-Fried Steak

2 pounds round steak, sliced ½ -inch thick
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon black pepper
¾ teaspoon salt
1½ cups buttermilk
1 egg
1 tablespoon hot pepper sauce
2 cloves garlic, minced
Vegetable shortening (Crisco® or similar)

Cut the steak into four equal portions. Pound each steak until about ¼ -inch thick. Place the flour in a shallow bowl. In a second dish, stir together the baking powder and soda, pepper, and salt, and mix in the buttermilk, egg, pepper sauce, and garlic. Dredge each steak first in flour and then in the batter and again into flour. Add enough shortening to a deep cast-iron skillet or Dutch oven to deep-fry the steaks in at least 4 inches of fat. Bring the temperature of the shortening to 325. Fry the steaks, pushing them down under the fat or turning them over as they rise to the surface, for 7 to 8 minutes or until they are golden brown. Drain the steaks and transfer to a platter.

Sauerbraten

1 3-pound boneless Top Round roast
2 tablespoons minced parsley
1 teaspoon salt
½ teaspoon black pepper
3 tablespoons flour
3 tablespoons unsalted butter
2 medium carrots, sliced
2 large onions, chopped
1 tablespoon tomato paste
1 tablespoon sugar
2 tablespoons sherry
½ cup red wine
1 cup seedless raisins
8 ounces sour cream
Marinade:
4 cups dry red wine
2½ tablespoons wine vinegar
1 cup water
1 onion, peeled and chopped
10 peppercorns, cracked
2 bay leaves
4 whole cloves
1 tablespoon fresh parsley
1 carrot, peeled and sliced
¼ cup sliced celery

Sauerbraten is a German pot roast.

For the marinade: Bring all ingredients to a boil over moderate heat. Simmer five minutes.

For the sauerbraten: Place beef in large plastic or glass bowl, pour in the hot marinade and cool to room temperature. Marinate, refrigerated, for four days, turning beef every day. On the fifth day, remove beef and dry. Strain marinade, reserving liquid and solids. Rub beef with half of the salt and pepper, dredge with flour. Melt 2 tablespoons butter in Dutch oven, add the beef and brown well on all sides, about 10 minutes. Transfer the beef to a plate, add remaining butter to pan, add carrots, onions, and reserved marinade solids, sauté 5 minutes. Return beef to the pan, add 2 cups reserved marinade and tomato paste. Bring to boil. Reduce heat to simmer, cover, and cook 3½ to 4 hours or until tender.

When tender, remove beef to platter and cover with foil. Strain marinade, discarding solids. Return marinade to the pan, add the reserved marinade along with the sugar, red wine, sour cream and raisins. Boil, uncovered, for 5 to 7 minutes until reduced by one-half. Season with salt and pepper.

Slice sauerbraten across the grain in ¼-inch slices, garnish with parsley. Serve with reduced marinade. (Serves 4 to 6)

Beef Wellington

5 pounds beef tenderloin
2 pkgs. refrigerated Crescent Rolls
1 egg, separated
Cheese Sauce:
2 teaspoons beef bouillon granules
1 cup water
3 tablespoons butter
3 tablespoons flour
1½ cups dry white wine
1 cup milk
4 ounces Gruyere cheese, shredded
3 ounces Roquefort cheese, crumbled
Salt
Black pepper

Preheat oven to 400. Trim the beef tenderloin of fat and skin. Cut the end and wrap the meat with 4 thin slices of pork fat lengthwise. In a large sauté pan, heat oil until very hot and sauté the meat on all sides. Season with salt and black pepper. Let the meat brown slightly. Place in the hot oven for 15 to 20 minutes for rare to medium. (20 minutes if beef is hot, 25 minutes if beef is room temperature) Cool, cover and chill four hours or overnight. Wrap meat in the dough and brush lightly with egg white. Bake in pre-heated 400 oven 25 minutes or until crescent dough browns.

For the Cheese Sauce: Make a roux with flour and butter, add beef bouillon, white wine, and milk, cook until slightly thickened. Add cheeses and cook until smooth. Season with salt and pepper to taste.

Baked Chimichanga

1 pound ground beef
¼ cup chopped onion
1 tablespoon red wine vinegar
1 tablespoon ground red chilies
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
1 4-ounce can chopped green chilies
¾ cup chopped tomato
8 10-inch flour tortillas, warmed
1 egg, beaten
2 tablespoons butter, soft
Salsa

Cook ground beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in vinegar, ground red chilies, cinnamon, cloves, undrained green chilies and tomato. Heat to boiling; reduce heat. Simmer uncovered 20 minutes, stirring occasionally.

Heat oven to 500. Spoon about ½ cup of the beef mixture onto center of each tortilla. Fold bottom end of tortilla up about 1 inch over beef mixture; fold right and left sides over folded end, overlapping. Fold remaining end down; brush edges with egg to seal. Brush each chimichanga with butter. Place seam sides down in ungreased baking sheet and bake uncovered 8 to 10 minutes or until tortillas begin to brown and filling is hot. Serve with salsa.

Bacon-Wrapped Meat Loaf With Brown Sugar Glaze

2 pounds meat loaf mix of pork, veal, and beef
2 teaspoons oil
1 medium onion, chopped
2 cloves garlic, minced
2 large eggs
½ teaspoon dried thyme
1 teaspoon salt
½ teaspoon black pepper
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
¼ teaspoon Louisiana hot sauce
½ cup milk
1 cup bread crumbs
¼ cup minced fresh parsley
10 slices bacon
Brown Sugar Glaze:
½ cup chili sauce
4 tablespoons brown sugar
4 teaspoons cider vinegar

For the glaze: Mix all ingredients in small saucepan; set aside.

Heat oven to 350. Heat oil in medium skillet. Add onion and garlic; sauté until softened, about 5 minutes. Set aside to cool while preparing remaining ingredients. Mix eggs with thyme, salt, pepper, mustard, Worcestershire Sauce, pepper sauce, and milk. Add egg mixture to meat in large bowl along with bread crumbs, parsley, and cooked onion and garlic; mix with fork until evenly blended. Turn meat mixture onto work surface. With wet hands, pat mixture into 9-inch by 5-inch loaf shape. Place on foil-lined baking pan. Brush with half the glaze, then arrange bacon slices, crosswise, over loaf, overlapping slightly and tucking only bacon tip ends under. Bake loaf until bacon is crisp and loaf registers 160, about 1 hour. Simmer remaining glaze over medium heat until thickened slightly. Slice meat loaf and serve with glaze.

Dijon Sirloin Tips

1½ pounds Sirloin tips
2 tablespoons olive oil
3 cups sliced mushrooms
2 cloves garlic, minced
½ cup beef stock
¼ cup white wine vinegar
1½ teaspoons soy sauce
3 tablespoons Dijon mustard
2 tablespoons cornstarch
½ cup heavy cream

In a large sauté pan, brown meat in oil and transfer to baking dish. Sauté mushrooms and garlic in same sauté pan until mushrooms are soft, about 3 minutes. Add mushrooms to meat. Cover and bake at 300° for 2 to 2½ hours until tender.

Using same sauté pan, combine stock, vinegar, and soy sauce. Bring to boil and cook 2 minutes. Blend mustard, cornstarch and cream, add to mixture and cook additional 2 minutes. Drain liquid from baking dish into sauté pan, cook until thickened. Add beef and mushrooms, mix and serve.

Cajun Prime Rib

1 10-pound Prime Rib roast
¼ cup black pepper
¼ cup garlic powder
¼ cup salt
2 onions, thinly sliced
Seasoning mix:
1 tablespoon salt
1 tablespoon white pepper
1 tablespoon fennel seeds
1 tablespoon black pepper
2½ teaspoons dry mustard
2½ teaspoons ground cayenne pepper

Remove fat cap off top of meat and reserve. Place the roast, standing on the rib bones, in a very large roasting pan. Make several dozen punctures through the silverskin. Pour a very generous layer of black pepper over the top of the meat; repeat with the garlic powder, then the salt. Arrange the onions in an even layer on top. Replace the fat cap and refrigerate 24 hours.

Bake ribs in a 550 oven until the fat is dark brown and crispy, about 35 minutes. Remove from oven and cool slightly. Refrigerate until well chilled, about 3 hours. Remove fat cap and discard. With a chef's knife, scrape off the onions and as much of the seasonings as possible and discard. Slice between ribs into 6 steaks. Season and cook in your favorite way for steaks.

To Blacken Steaks: Combine the ingredients of the seasoning mix thoroughly in a small bowl. Sprinkle the steaks generously with the mix using about 3 teaspoons on each steak. Heat a cast iron skillet over very high heat until it is beyond the smoking stage and a white ash develops on the skillet bottom, at least 10 minutes. Place one steak in the hot skillet and cook over a very high heat until a heavy, black crust develops, about 2 to 3 minutes. Turn the steak over and cook until the underside is crusted like the first, about 2 to 3 minutes more.

Meatballs In Chipotle Sauce

1 pound ground pork
1 pound ground beef
½ teaspoon ground cumin
2 cloves garlic, chopped
3 eggs
¼ cup bread crumbs
Salt and pepper to taste
Chipotle Sauce
6 Chipotle chilies, pickled or in adobo
6 medium tomatillos, roasted and peeled
1 cup chicken stock
2 cloves garlic
2 teaspoons cumin seeds
1 tablespoon dried oregano

Chipotle Sauce: puree the chilies, tomatillos, stock, garlic, cumin seeds, and oregano. Strain. Season with salt and pepper to taste.

Combine the pork, beef, ground cumin, garlic, eggs, and bread crumbs. Season with salt and pepper to taste. Shape the mixture into medium-size meatballs. Cook the meatballs in the Chipotle Sauce for about 25 minutes.

Thai Beef Strips

2 pounds lean Top Round beef, thinly sliced
Marinade:
½ cup soy sauce
¼ cup sugar
6 cloves garlic, chopped
2 tablespoons sesame seeds, toasted
¼ cup thinly-sliced green onions
¼ cup finely-chopped fresh basil
1 tablespoon minced fresh ginger
Dipping Sauce:
¼ cup sugar
2 tablespoons cornstarch
¼ cup soy sauce
3 tablespoons vinegar
¾ teaspoon crushed dried red pepper

Combine marinade ingredients. Add beef strips, cover, and marinate in refrigerator at least 2 hours before grilling. Grill beef strips on a barbecue, about ½ minute per side.

To make the dipping sauce: combine sugar and cornstarch in a saucepan. Add soy sauce, vinegar, and crushed red pepper. Stir all ingredients over low heat. Continue stirring and increase heat slightly until mixture begins to bubble and thicken.

Szechuan Beef Stir Fry

1 pound beef Flank steak
2 tablespoons soy sauce
2 teaspoons dark roasted sesame oil
1½ teaspoons sugar
1 teaspoon cornstarch
2 cloves garlic, crushed
1 tablespoon minced fresh ginger
½ teaspoon crushed red pepper pod
1 small red bell pepper, cut into 1-inch pieces
1 small orange/yellow pepper, cut into 1-inch pieces
1 8-ounce package frozen baby corn, defrosted
¼ pound pea pods, julienned
6 Shiitake mushrooms, julienned
Marinade:
4 tablespoons soy sauce
1 teaspoon cornstarch
2 cloves garlic, chopped
½ teaspoon red pepper flakes
2 teaspoons sesame oil
1½ teaspoons sugar

Cut beef steak lengthwise into 2 strips; slice across the grain into 1/8-inch thick strips. Combine marinade ingredients; stir into strips. Heat remaining 2 teaspoons oil in large wok over high heat. Add garlic, ginger and pepper pods; cook 30 seconds. Add bell pepper and corn; stir-fry 30 seconds. Remove vegetables. Stir-fry beef strips (one-half at a time) 2 to 3 minutes. Return vegetables and beef to skillet and heat through.

Dallas Brisket

4 pounds fully-trimmed beef Brisket
Dallas Rub:
2 tablespoons hickory-flavored salt
2 tablespoons brown sugar
2 tablespoons paprika
2 tablespoons chili powder
2 tablespoons ground black pepper
Marinade:
2 tablespoons Dallas Rub (see above)
1 12-ounce can beer
1 medium onion, chopped
½ cup cider or white vinegar
¼ cup oil (corn or canola)
2 Chipotle chilies
2 tablespoons adobo sauce
2 tablespoons liquid smoke

The night before cooking the brisket, stir together the dry rub ingredients in a small bowl. Combine 2 tablespoons of the rub with the other marinade ingredients in a blender and puree. Place the brisket in a plastic bag and pour the marinade over it. Refrigerate overnight.Before beginning barbecue, bring brisket to room temperature. Drain and discard the marinade. Rub brisket with all but 2 tablespoons of the remaining rub, coating the slab well. Let the brisket sit at room temperature for about 45 minutes. Prepare the smoker for barbecuing, bringing the temperature up to 200° to 220°. Transfer the brisket to the smoker and cook for 3 hours. Place the meat on a sheet of heavy-duty foil, sprinkle it with the rest of the rub, and close the foil tightly. Cook for an additional 1½ to 2 hours, until well-done and tender.Let the brisket sit at room temperature for 15 minutes. Trim any excess fat and slice thinly against the grain.

Steak San Antonio

2 14- to 15-ounce New York strip steaks
1 to 2 tablespoons steak rub
Sauce:
2 tablespoons olive oil
1 medium onion, chopped fine
1 cup chopped roasted green chilies
¼ teaspoon dried oregano
¼ teaspoon minced cilantro
¼ teaspoon salt
1 teaspoon minced Jalapeño pepper
4 tablespoons unsalted butter
4 large mushrooms, sliced thin

About 30 to 40 minutes before cooking time, rub the steaks and bring to room temperature. Prepare the sauce: Heat the oil in a small saucepan, and add the onion. Sauté briefly until soft. Add the remaining ingredients and cook for 5 minutes. Keep the sauce warm.Heat the butter in a small skillet and add the mushrooms. Sauté until soft, about 5 minutes. Grill or pan fry the steaks to the desired doneness, turning once. Transfer the steaks to a platter. Spread the mushrooms over the tops of the steaks. Cover each steak equally with the green chile sauce.

Steak Diane Texas Style

1 pound beef Tenderloin, cut into 8 medallions
2 to 3 teaspoons steak rub
4 tablespoons unsalted butter
2 tablespoons minced onion
2 tablespoons brandy
1 tablespoon Worcestershire Sauce
1 teaspoon brown mustard
1 teaspoon fresh lemon juice
2 tablespoons minced parsley

About 20 to 30 minutes before cooking time, apply rub to tenderloin medallions and bring to room temperature. Warm 1 to 2 tablespoons butter over medium-high heat. Pan-fry the medallions to the desired doneness, turning once. Remove the medallions from the pan and arrange them on a serving platter. Keep warm while making sauce. Add the remaining butter to the pan drippings, and reduce the heat to medium. Stir in the onion and cook until well softened. Pour the brandy into the pan and ignite. After the flame has died, add the Worcestershire, mustard, and lemon juice, and heat through. Add parsley and stir. Spoon the sauce over the steaks and serve immediately.

Simple Pepper Steak

6 8 to 12-ounce Sirloin steaks
3 tablespoons coarse black peppercorns
¼ cup Cognac, warmed
Salt to taste

Pat steaks dry with paper towels. Firmly press crushed peppercorns into both sides of the meat. Grill steaks over hot coals until browned on both sides. Pour warm cognac over steaks and ignite. Once the flame goes out, quickly scrape off the excess pepper, salt to taste and serve.

Tequila Barbecued Beef Steaks

4 New York strip steaks, 1 to 1½-inches thick
½ cup Tequila
2 tablespoons olive oil
1 tablespoon pepper
2 teaspoons grated lemon peel
1 clove garlic, minced
Salt to taste

Put meat in a 1-gallon plastic food bag. Add Tequila, oil, pepper, lemon peel, and garlic; seal bag and turn to mix seasonings. Set bag in a bowl; chill at least 1 hour or up to 1 day; turn bag over occasionally. Drain steaks and grill 4 to 6 inches above a solid bed of hot coals. Turn steaks to brown evenly; for medium-rare, cook 12 to 14 minutes.

Captain's Table Barbecued Roast

1 5-pound rolled roast
Marinade:
½ cup olive oil
¼ cup lime juice
¼ cup Dijon mustard
½ cup Chablis
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh dill
1 teaspoon cumin
1 tablespoon black pepper
6 garlic cloves, slivered
Glaze:
2 tablespoons olive oil
¼ cup soy sauce
¾ cup honey
1 tablespoon grated fresh ginger
1 large garlic clove, minced
2 tablespoons lemon juice
¾ tablespoon crushed Thai chile peppers

Marinade: Combine first eight ingredients in a mixing bowl, stir well and pour into a durable plastic bag. With the tip of a sharp knife, penetrate the outer skin of the roast and insert the slivered garlic cloves. Add beef to the bag, seal and turn to thoroughly coat. Let stand a minimum of 1½ hours, turning several times.

Glaze: Add honey to sauce pan, heat gently. Add all other glaze ingredients, stir frequently. Do not boil. Remove from heat.

Preheat oven to 325°. Remove beef from marinade. Set beef on rack and insert meat thermometer so that probe is in the center of the meat. Cover with aluminum foil tent. Roast for 33 minutes per pound or to an internal temperature of 140° for rare meat, 160° for medium. Glaze after 30 minutes. Remove foil for last half hour. Remove from oven and let stand for fifteen minutes before thinly slicing.

Korean Barbecue

1 2-pound beef Tenderloin
½ cup light soy sauce
¼ cup dark soy sauce
½ cup water
3 tablespoons finely-chopped green onion
3 teaspoons crushed garlic
2 teaspoons finely-minced fresh ginger
½ teaspoon black pepper
1 tablespoon sugar
2 tablespoons white sesame seeds, toasted and ground
1 tablespoon sesame oil

Cut the beef across the grain into very thin slices, then cut into narrow strips. In a glass or stainless steel dish mix all remaining ingredients together. Add the beef and stir thoroughly. Cover and let marinate for at least 3 hours. Preheat broiler or grill. Cook quickly on each side to desired degree of doneness.

Asian Porterhouse

2 large Porterhouse steaks, about 1 to 1¼-pounds each
Black pepper
Marinade:
1 tablespoon dark soy sauce
2 tablespoons light soy sauce
2 tablespoons oyster sauce
1 tablespoon chili bean sauce or paste
1 tablespoon sugar
1 tablespoon fish sauce
1 tablespoon rice wine
2 teaspoons sesame oil

Bring the steaks to room temperature. Sprinkle with black pepper. In a medium-sized bowl, mix all the marinade ingredients together and spread evenly over each side of the steaks. Marinate at room temperature for at least 1 hour. Grill the steaks on each side for about 5 to 10 minutes, depending on thickness.

Barbecue Flank Steak

2 Flank steaks
2 tablespoons dry mustard
½ teaspoon salt
¼ teaspoon pepper
¼ cup brown sugar, packed
2 tablespoons soy sauce
2 tablespoons olive oil
1 garlic clove, chopped
¼ cup lemon juice

Whisk ingredients together to make marinade. Place tenderized flank steaks in shallow pan. Pour sauce over steaks. Refrigerate for at least 12 hours. Remove steaks from basting sauce and cook over grill for about 3 to 5 minutes per side. Baste with additional sauce as desired.

Bar-Be-Cue Sandwiches

1 2½-pound boneless beef Chuck roast
1 2½-pound boneless Boston Butt pork roast
1 large onion, chopped
¼ cup Worcestershire Sauce
2 cans beer
1 stalk celery, chopped
1 carrot, chopped
6 cloves garlic, diced
½ teaspoon black peppercorns, cracked
¼ cup vinegar
1 teaspoon salt
1½ teaspoons celery seed
Dash garlic powder
¼ cup sugar
1 to 2 teaspoons chili powder
Rub:
2 tablespoons chili powder
1 tablespoon black peppercorns, cracked
Barbecue Sauce:
2 cups reserved braising liquid
2 tablespoons butter
1 cup chopped onion
1 cup ketchup
½ cup cider vinegar
½ cup sugar
2 tablespoons Worcestershire Sauce
1 tablespoon brown sugar
1 tablespoon chili powder
½ teaspoon ground cumin
1 teaspoon black peppercorns, crushed
½ teaspoon salt

Rub roasts with rub mixture, seasoning well. Brown all sides in hot Dutch oven. Add remaining ingredients, bring to boil. Cover and simmer, stirring occasionally for about 3 hours, until meat is very well done and starts to separate into strings. Remove meat from liquid, reserve. Strain liquid, reserving 3 cups.

Sauce:

Sauté butter and onions in heavy saucepan until onion is transparent. Add remaining ingredients and mix well. Simmer over low heat for 30 minutes. Add shredded meat and simmer until thick, about 15 minutes. Pile meat and sauce mixture on toasted sesame seed buns. Serve with Cole Slaw.

Chili Barbecued Beef

1½ pounds beef Flank or Top Round steak
Marinade:
4 teaspoons cumin
2 teaspoons chili powder
¼ teaspoon cinnamon
¼ cup olive oil
¼ cup fresh lime juice
¼ cup balsamic vinegar
2 tablespoons molasses
2 tablespoons chopped fresh oregano or
1 teaspoon dried oregano
1 tablespoon minced garlic

Marinade: Combine cumin, chili powder and cinnamon in small saucepan. Cook over high heat until fragrant, about 40 seconds. Whisk in oil, lime juice, vinegar, molasses, oregano and garlic. Cool and pour marinade over meat in shallow dish, turning to coat. Cover and refrigerate at least 4 hours or overnight. Remove meat from refrigerator 30 minutes before grilling. Prepare grill. Remove meat from marinade. Grill beef over medium coals, basting occasionally, 7 to 8 minutes per side for medium-rare. Let stand 5 minutes. Slice thinly across the grain.

Moo Sate

Sate:
2 pounds beef, thinly sliced
3 tablespoons curry powder
½ teaspoon ground chilies
2 garlic clove, minced
2 large onion, minced
4 tablespoons lemon juice
1 tablespoon honey
Peanut Dipping Sauce:
1 cup peanut butter
1 cup coconut cream
1 tablespoon lemon juice
4 tablespoons soy sauce
1 tablespoon Worcestershire Sauce
¼ teaspoon Tabasco® sauce
¼ teaspoon salt

Slice the meat into thin strips, no more than ¼-inch thick and about 1-inch wide. Mix curry powder, chilies, garlic, onions, salt, lemon juice, and honey in a large bowl. Add the meat strips and toss well to cover with the marinade.

Thread meat strips on bamboo skewers, 3 or 4 pieces per skewer. Make sure that plenty of onion and garlic bits cling to the meat. Arrange skewers of meat in a dish, cover with any remaining marinade and refrigerate while making the sauce.

Grill the meat skewers and serve with the warmed peanut butter sauce for dipping.

Sauce: Blend all ingredients together well to make a smooth sauce. Keep refrigerated, but warm before serving.

Barbecue-Spiced Grilled Tenderloin Steaks

2 6-ounce 1-inch thick Tenderloin steaks
1 tablespoon brown sugar
1 tablespoon sweet paprika
1 teaspoon dry mustard
1 teaspoon ground allspice
¼ teaspoon black pepper

Combine spice ingredients in small bowl. Rub mixture generously on both sides of steak. Prepare barbecue (high heat). Grill steaks to desired doneness, about 3 minutes per side for medium-rare.

Spicy Peppered Steaks

6 Sirloin steaks
4 teaspoons whole peppercorns
½ cup bottled steak sauce
2 tablespoons Dijon mustard
1 tablespoon brown sugar
1 teaspoon salt

Crush peppercorns coarsely with a rolling pin. Mix steak sauce, mustard, brown sugar and salt. Marinate in refrigerator overnight. Grill, basting with marinade.

Tex-Mex Stir Fry

1 pound (or more) Round steak
1 tablespoon vegetable oil
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon oregano
1 large onion, cut into thin slices
1 sweet red bell pepper, cut into strips
1 green bell pepper, cut into strips
1 bunch broccoli florets
3 to 4 Jalapeño peppers, seeded and cut into thin strips

Slice the steak diagonally into thin strips. Set aside. Combine the oil and the spices. Heat half of the oil mix in a skillet or wok over high heat for 3 minutes. Add onion, and all the peppers and stir-fry for 1 to 2 minutes; add broccoli and stir-fry another 3 minutes until broccoli is crisp-tender. Remove all vegetables from the skillet and set aside. Add the rest of the oil mixture to the wok or skillet and add the beef strips. Stir fry 2 to 3 minutes. Return the vegetables to skillet or wok and stir fry until heated through.

Spicy Beef Satay

1 pound boneless beef Sirloin steak, ¾ to 1-inch thick
¼ cup soy sauce
¼ cup dry sherry
2 tablespoons sesame oil
¼ cup sliced green onion
2 cloves garlic, minced
2 tablespoons brown sugar
1 teaspoon ground ginger
1 teaspoon red pepper flakes
½ cup crunchy peanut butter
¾ cup water

Place steak in freezer 30 minutes to firm; slice into ¼-inch thick strips. In shallow glass dish, combine soy sauce, sherry, sesame oil, onion, garlic, sugar, ginger and ½ teaspoon red pepper flakes. Add beef strips; turn to coat with marinade. Cover and refrigerate 2 to 4 hours. Soak 24 8-inch bamboo skewers in water for 20 minutes. Drain beef; reserve 2 tablespoons marinade. Thread beef strips, accordion-style, on skewers. Meanwhile, in small saucepan, combine reserved marinade, remaining ½ teaspoon red pepper flakes, the peanut butter and water. Heat over low heat 8 to 10 minutes or until sauce is thick and warm (add more water if necessary). Grill kabobs on uncovered grill over medium-hot coals 2 minutes. Turn and cook 2 minutes longer. Serve beef strips with sauce.

Country Fair Barbecue Sandwiches

2½ pounds boneless Chuck roast, trimmed
2½ pounds boneless Pork shoulder, trimmed
2 cans beer
1 cup water
2 ribs celery, cut in large pieces
1 large onion, cut in large pieces
2 carrots, cut in large pieces
2 small bay leaves
8 whole cloves
1 teaspoon salt
¼ teaspoon black pepper
12 buns
Sauce:
2 tablespoons butter
1 cup chopped onion
1½ cups beef stock
1 cup ketchup
½ cup cider vinegar
¼ cup granulated sugar
2 tablespoons Worcestershire Sauce
1 tablespoon brown sugar
2 teaspoons celery salt
2 teaspoons paprika
1 teaspoon chili powder
½ teaspoon ground cumin
1 teaspoon black pepper
½ teaspoon salt

Preheat oven to 325°. Place meats, vegetables, and seasonings in a large roaster. Cover and bake for 3 hours. Remove pork, and continue baking the beef for another hour or until very tender. Shred and cut the meats into bite-size pieces while still warm.

In a large, heavy saucepan, add butter and sauté onion until the onion is transparent. Add the remaining ingredients and mix well. Then add shredded meats. Simmer over low heat until mixture is quite thick but still juicy, about 15 minutes. Serve on heated buns.

Stuffed Chili Peppers

Although most New Mexico, Anaheim and Poblano chilies may be used for rellenos, the best one for stuffing is the mild, meaty, green variety called the Big Jim. If you use smaller chilies increase the number of pods, allowing three per serving.

8 ounces mild cheddar cheese, grated
2 teaspoons dried oregano or marjoram
8 whole large green chilies or 12 smaller chilies, roasted and slit from end to end

To roast chilies:
Put the whole chilies in a single layer on a grill, or on a baking sheet under a broiler, and heat until blistered and uniformly darkened. Transfer the chilies to a paper bag to steam until cool.

Batter:
1¼ cups flour
¾ teaspoon salt
4 eggs, separated
½ cup beer or water
Vegetable oil for deep-frying
Green chile sauce, warmed

In a bowl, combine the cheese with the oregano or marjoram. Stuff each chile with cheese.

In a large bowl, combine the flour and salt with the egg yolks. Stir in the beer or water slowly, mixing well.

Beat the egg whites until medium-stiff peaks form. Mix the egg whites into the batter thoroughly.

Heat 4 inches of oil in a large, heavy pan to 350°. Lay the first chile in the batter and spoon more batter over it. When evenly coated, pull it from the batter by its stem and let any excess batter drip back into the bowl. No cheese should show, the batter should be thick enough to seal the chile's slit. Fry each chile for about 4 or 5 minutes, turning as needed until evenly golden and lightly crispy. Drain the chilies. Transfer the chilies to a platter or individual plates, top with chile sauce and serve immediately.

Steak Diane

4 Sirloin steaks
2 tablespoons butter
Black pepper
3 tablespoons sliced green onion
2 tablespoons brandy
1 tablespoon Worcestershire Sauce
3 tablespoons chopped green onion tops
2 tablespoons chopped fresh parsley
Lemon peel, grated
2 tablespoons lemon juice

Steaks should be cut ¾-inch thick. Place steaks between sheets of waxed paper and pound slightly. Melt half the butter in a pan, add the green onion slices and sauté. Stir in Worcestershire Sauce, parsley and lemon juice. Heat well. Keep warm.

In another skillet, melt the remaining butter. Put in steaks. Sauté quickly (2 minutes per side). Sprinkle with salt and pepper. Spoon the butter and onion mixture over the steaks.

Flambé the steaks by heating the brandy, pouring it over the steaks in the pan and igniting.

Place the hot steaks on a serving dish and pour the pan juices over them. Sprinkle with the sliced green onion tops and lemon peel.

Thai Barbecued Beef

1 1½-pound Sirloin steak
3 tablespoons fish sauce
3 tablespoons soy sauce
Dipping Sauce:
1 tablespoon ground dried red Birdseye chilies
1 tablespoon chopped fresh cilantro
1 tablespoon chopped green onion
¼ cup fish sauce
5 tablespoons lime juice

Make dipping sauce one day ahead, refrigerate. Slightly freeze steak to make cutting easier. Slice steak into strips diagonally across the grain, about ½-inch wide, then cut the strips into bite-sized pieces. Marinate the meat in 3 tablespoons of fish sauce and 3 tablespoons soy sauce for about an hour. Place the meat on a fine metal mesh over a barbecue and cook, turning the pieces occasionally, until done.

Tex-Mex Fireballs

Mixture:
1 pound ground beef
¼ cup minced onion
1 egg
3 tablespoons tomato paste
1 cup fine bread crumbs
3 tablespoons chopped chilies
2 tablespoons Worcestershire Sauce
Salt and pepper
½ cup chopped black olives
Coating:
½ cup Parmesan cheese
¼ cup sesame seeds
Water Chestnuts, quartered

Mix all ingredients together. Make a small ball of the mixture around the quartered water chestnut. Roll the balls in the cheese/seed mixture. Bake at 425° for 15 to 18 minutes.

Hungarian Goulash

2 pounds beef stew meat, cut into 1-inch cubes
1 medium onion, sliced
1 clove garlic, chopped fine
¼ cup shortening
1½ cups water
¾ cup ketchup
2 tablespoons Worcestershire Sauce
1 tablespoon packed brown sugar
2 teaspoons salt
2 teaspoons paprika
¼ teaspoon dry mustard
¼ cup cold water
2 tablespoons flour

Cook and stir beef, onion, and garlic in shortening until beef is brown; drain. Stir in 1½ cups water, ketchup, Worcestershire, brown sugar, salt, paprika and mustard. Heat to boiling; reduce heat. Cover and simmer 2 to 2½ hours until beef is tender. Mix ¼ cup water and flour; gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir one minute until thickened.

Stir-Fried Beef with Snow Peas and Green Pepper

6 ounces Flank steak, well trimmed *
2 teaspoons cornstarch
1 teaspoon sugar
2 teaspoons soy sauce
2 tablespoons water
1 tablespoon vegetable oil
2 scallions, cut lengthwise and sliced diagonally into 1-inch pieces
½ teaspoon minced garlic
18 small snow peas, trimmed, strings removed
1 medium-sized green bell pepper, sliced lengthwise into 1/8-inch strips
½ cup beef stock *
1 teaspoon cornstarch
1 tablespoon water

Cut the meat into ¼-inch strips. Mix together the 2 teaspoons cornstarch, sugar, soy sauce and 2 tablespoons water until cornstarch is dissolved. Add beef strips and toss well to coat. Marinate beef at room temperature for 15 to 20 minutes.

Heat wok or heavy skillet over high heat for 1 minute. When a drop of water sizzles on contact with pan, slowly pour in 2 teaspoons oil and swirl pan to coat surface. Turn heat down to medium. Add beef strips and toss lightly. Cook, stirring and lightly tossing constantly, to separate the strips just until meat is pale pink, about 1 to 1½ minutes. Transfer to platter.

Add remaining oil and swirl pan once again to coat. Turn heat to medium-high, add scallions and garlic, and stir-fry for 30 seconds. Add snow peas and green pepper; stir fry for another 30 seconds. Stir in broth, turn heat to high and continue to stir-fry just until peppers are barely tender, about 1 minute.

In small bowl combine cornstarch and water until cornstarch is completely dissolved. Return beef to pan and add cornstarch slurry. Mix well to glaze meat and vegetables.

* Chicken can be used in place of the steak. Use one or two boneless chicken breasts and chicken stock instead of the beef stock.

Mongolian Beef

1 pound Flank steak, thinly sliced across the grain
1 tablespoon light soy sauce
1 tablespoon dry sherry or Chinese rice wine
½ teaspoon freshly-grated ginger
4 cups peanut oil for deep-frying
1 tablespoon peanut oil
2 cloves garlic, sliced thin
4 green onions, split, and sliced on the diagonal
1 teaspoon Hoisin sauce
¼ teaspoon ground white pepper

Marinate sliced meat in the soy, wine and ginger. Mix well and let sit for 15 minutes. Drain well. Separate the meat into individual pieces. In a wok or deep pan, heat the deep-frying oil to 375°. Add the meat all at once and stir a bit to separate. Remove after 1 minute, drain in colander. Drain oil and heat the wok again, add peanut oil. Add the garlic and green onions and chow briefly. Add the Hoisin sauce and pepper. Add the meat. Stir-fry until all is hot.

Hunan Beef

6 ounces Flank steak, thinly sliced
1 tablespoon plus 1½ teaspoons cornstarch
1 egg, beaten
1 cup vegetable oil
½ pound broccoli
2 green onions, chopped
2 tablespoons sugar
2 tablespoons white wine
3 tablespoons chicken stock
½ cup soy sauce
1 tablespoon soy sauce
1 teaspoon ground black pepper

Dissolve 1 tablespoon cornstarch in 3 tablespoons cold water. Combine with the egg in a medium bowl; add the sliced flank steak and marinate in the refrigerator several hours or overnight. Heat the oil in a wok or heavy-bottomed skillet over high heat. Remove the beef from the egg mixture with a slotted spoon; add to the wok and stir-fry until light brown. Add the broccoli and stir-fry until bright green. Remove the broccoli and beef; drain. Remove all but 2 tablespoons of the oil from the wok. Add the green onions and stir-fry 1 minute.

Whisk together the sugar, wine, remaining 1½ teaspoons cornstarch, chicken stock, soy sauce, sesame oil, and pepper. Add the mixture to the green onions and stir briskly. Return the beef and broccoli to the wok. Toss lightly to coat with the sauce and turn out onto a heated platter or bowl.

Stuffed Pepper Cups

1 pound ground beef
6 medium green peppers
¾ cup cooked rice
¼ cup chopped onions
1 can tomato sauce
Salt and pepper to taste

Cut off tops of green peppers, remove seeds. Blanch green peppers four minutes in boiling water, drain. Brown meat and onion, add rice, tomato sauce, salt and pepper. Cover and simmer until rice is done, about 5 minutes. Stuff peppers and stand upright in deep baking dish. Bake uncovered in 350° oven for 25 to 30 minutes.

Indonesian Satay

½ pound beef Tenderloin
½ pound chicken breast
½ pound pork Tenderloin
1 tablespoon crushed garlic
¼ teaspoon black pepper
¼ cup water
1 teaspoon sugar
½ cup soy sauce
1 bunch green onions, made into brushes
1 tablespoon grated ginger root

Cut the beef, pork and chicken into silver dollar sized medallions about ¼-inch thick. Pound each lightly to flatten. Insert a bamboo skewer into each medallion, keeping the medallions as flat as possible. Combine the soy sauce, ginger, garlic, pepper, water and sugar in a small bowl. Arrange the satays in the marinade with their skewers resting on the edge of the bowl. Cover with plastic wrap. Refrigerate 3 hours or longer. Preheat the broiler or barbecue. Arrange the satays on the broiler pan with the skewers all on one side. Broil 3 inches from the heat for 3 minutes. Turn. Broil until done to taste (about 2 minutes longer). Remove chicken and beef satays. Cook pork satays until well done. Garnish with the green onion brushes.

Herbed Meat Loaf

1¾ pounds lean ground beef
1 cup sun-dried tomatoes
1 medium onion, chopped
1 medium green pepper, seeded and chopped
3 cloves garlic, minced
1 slice whole wheat bread, cut into fine pieces
2 tablespoons milk
½ cup shredded Provolone cheese
1 tablespoon Worcestershire Sauce
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon black pepper
½ teaspoon salt
½ teaspoon dried thyme
½ tablespoon olive oil

Combine tomatoes with 3 cups boiling water, let stand 15 minutes until softened. Drain and finely chop.

Using a medium sauté pan over medium heat, add oil and sauté onion, green pepper and garlic for 5 minutes.

Place bread in large mixing bowl, drizzle with milk. Add tomatoes, onion mixture, cheese, herbs, Worcestershire Sauce and ground beef. Mix well.

Preheat oven to 350°. Place meat mixture in loaf pan, bake for one hour or until meat thermometer registers 160°. Remove from oven, let stand for 10 minutes before slicing.

Sun-Dried Tomato Sauce

¼ cup sun-dried tomatoes
2½ tablespoons flour
1¼ cups milk
¼ cup drippings or stock
1 green onion, finely chopped
¼ teaspoon salt
¼ teaspoon dried basil
¼ teaspoon black pepper

Cover tomatoes with boiling water, let stand 15 minutes. Drain and chop. In a small saucepan, combine flour and milk. Stir in tomatoes, pan drippings or stock and remaining ingredients. Cook over medium heat for about 10 minutes or until thickened.

Spicy Beef Stew

1½ pounds Top Round, cut into one-inch cubes
1 medium onion, thinly sliced
2 cloves garlic, minced
½ cup water
1 tablespoon canola or peanut oil
2 fresh Jalapeño peppers, seeded and minced
1 tablespoon ground cumin
1 tablespoon paprika
¼ teaspoon crushed red pepper
½ teaspoon dried thyme
¼ teaspoon dried oregano
2 pounds small leeks, chopped coarsely
3 carrots, cut into 3-inch lengths
¾ cup dry red wine
3 cups beef stock
6 small new red potatoes, scrubbed and cut in half
1 pound fresh plum tomatoes, seeded and chopped

Combine meat, onion, garlic, water and oil in oven-proof pan. Cover and simmer over low heat for 30 minutes. Uncover and cook until most of the liquid is gone.

Remove beef cubes from pan, reserve. Add Jalapeño, cumin, paprika, red pepper flakes, thyme and oregano to pan. Cook for about 30 seconds. Add leeks and carrots. Sauté until vegetables are browned, about 6 minutes. Remove leeks and carrots, reserve. Add red wine and stock, bring to boil. Return beef to pan. Add potatoes.

Preheat oven to 350°. Transfer pan to oven and bake, covered, for 45 minutes. Remove pan from oven, add tomatoes and reserved vegetables. Return to oven and bake, uncovered, for another 45 minutes until beef is tender.

Teriyaki Steak Hors D'oeuvres

1½ pounds Top Round, cut into 1/8-inch thick strips
½ cup salad oil
¼ cup honey
¼ cup soy sauce
½ cup chopped onion
1 clove garlic, minced
½ teaspoon grated ginger

Cut steak across the grain. Combine remaining ingredients in large bowl, add steak. Marinade for several hours or overnight. Remove strips from marinade, thread onto skewers. Broil or grill over medium heat until well browned, turn once and baste with marinade.

Australian Meat Pie

Filling:
1½ pounds Sirloin steak, minced
1 teaspoon soy sauce
Salt and pepper
1½ cups beef stock
1 pinch nutmeg
2 tablespoons flour
¼ cup water
Pie base:
2 cups flour
2/3 cup water
½ teaspoon salt
2 ounces beef drippings
Pie Top:
1 12-ounce pkg. puff pastry
1 egg yolk
1 teaspoon water

Filling: Place meat into the pan, stir over low heat until meat is well browned. Drain off any fat. Add stock, salt, pepper and nutmeg, stir until boiling, reduce heat, cover, simmer gently for 20 minutes, remove from heat. Combine ¼ cup water and flour, stir until flour mixture is smooth. Add flour mixture to meat, stir until combined. Return to heat, stir until sauce boils and thickens. Add soy sauce, stir until combined. Simmer, uncovered, 5 to 10 minutes, remove from heat and allow to cool.

Making the pie base: Sift flour and salt into mixing bowl. Place water and dripping into saucepan, stir until dripping melts; remove from heat. Make a well in center of dry ingredients, add liquid, stir until combined. Turn out onto lightly-floured surface, knead lightly. Roll out pastry to line eight greased pie plates. Cut excess pastry around sides of pie plates using a sharp knife. Fill centers with cold meat filing.

Pie crust: Roll out puff pastry on lightly-floured surface; using a saucer as a guide, cut out rounds for top of pies. Wet edges of base pastry and gently press tops into place, trim around edges with a sharp knife. Brush tops with combined egg yolk and water.

Bake in 375 oven 5 to 10 minutes or until golden brown, reduce heat to 325, cook another 10 minutes.

Barbecued Brisket of Beef

1 beef Brisket (about 4 pounds)
1 cup white wine
3 cups apple cider
¼ cup honey
2 tablespoons Dijon mustard
¼ cup soy sauce
2 tablespoons brown sugar, packed
1 tablespoon minced garlic
1 tablespoon minced fresh ginger root
1 tablespoon whole coriander
2 sprigs fresh thyme

Combine wine, cider, honey, mustard, soy sauce, brown sugar, garlic, ginger root, coriander and thyme in Dutch oven or heavy roasting pan. Add brisket. Cover tightly and place in oven. Heat oven to 350° and cook 1 hour. Remove brisket from cooking liquid, cover and set aside. Transfer liquid to medium pan and cook over medium heat until reduced to a glaze and thick enough to coat back of spoon. Using covered grill, light 12 to 15 charcoal briquettes and add small pieces of mesquite or other wood on one side of grill. Arrange brisket on grill so that it is not directly over burning wood. Paint with glaze. Place cover on grill and smoke brisket 2 hours, turning meat and coating with glaze every 30 minutes. Add charcoal or wood, as needed, to keep temperature at 225°. Remove brisket from grill when internal temperature reaches 160°, thinly slice meat against grain and serve.

Barbecued Steaks

1 3-pound Top Round steak
2 teaspoons lemon juice
4 teaspoons Dijon mustard

Pound steak on both sides with a wooden mallet or the edge of a chef's knife. Combine lemon juice and mustard and spread over both sides of steak. Marinate, refrigerated, at least 4 hours. Bring to room temperature and broil steaks on a hot grill 4 to 5 minutes on each side.

Barbecue Meatloaf-Aussie Style

1 pound lean Ground beef
1 pound bulk sausage
1 cup fine bread crumbs
2 onions, chopped fine
1 tablespoon curry powder
½ cup water
1 tablespoon chopped parsley
1 egg, beaten
1 garlic clove, crushed
½ cup milk
Salt and pepper to taste
Sauce:
1 onion, chopped very fine
¼ cup water
½ cup ketchup
¼ cup dry red wine or beef stock
¼ cup Worcestershire Sauce
2 tablespoons vinegar
¼ cup brown sugar, packed
1 tablespoon butter
2 teaspoons lemon juice

Combine meats, bread crumbs, onion, salt, pepper, garlic, parsley, curry powder and egg in large bowl. Mix well. Mix milk and water and add to meat mixture a little at a time until smooth but firm. Shape into loaf and put into greased baking pan. Bake 30 minutes at 375°.

Sauce: Sauté onions in butter until golden and add all other ingredients. Bring slowly to a boil, lower heat and simmer 10 to 15 minutes. After loaf has cooked for 30 minutes, pour half of the sauce over the meat, return to oven and bake 45 minutes more, basting often with remaining sauce.

Beef Braised in Beer

1½ pounds Beef chuck, cubed
½ cup flour
2 teaspoons salt
¼ teaspoon pepper
3 tablespoons oil
2 cups sliced onions
2 cloves garlic, minced
1 bay leaf
2 tablespoons tomato paste
2 tablespoons brown sugar
2 tablespoons chopped parsley
1 can beef broth
2 cups beer

Preheat oven to 325°. Mix flour, salt, and pepper. Dredge meat in mixture. Heat oil in Dutch oven; brown meat. Add remaining ingredients. Simmer. Cover and bake 2 hours.

Beef Burgundy

Marinade:
2 garlic cloves, crushed
2 onions, sliced
2 carrots, sliced thin
10 parsley stems
Bouquet garni
20 peppercorns, crushed
Salt
3 tablespoons cognac
1 cup dry red wine
2 tablespoons vegetable oil
Meat:
3 pounds lean beef chuck, trimmed and cubed
Salt and pepper
2 tablespoons vegetable oil
2 tablespoons flour
1 tablespoon tomato paste
3 tomatoes, quartered
Garnish:
½ pound slab bacon, sliced ¼-inch thick
30 pearl onions
1 tablespoon unsalted butter
1 tablespoon sugar
1 tablespoon vegetable oil
¾ pound mushrooms, sliced
Croutons:
6 slices firm white bread, crusts removed
3 tablespoons unsalted butter, melted
2 tablespoons chopped parsley

Prepare the marinade: Combine all of the ingredients except the oil in a large, non-aluminum container. Add the meat (it must be totally submerged in the liquid) and sprinkle the surface with the oil. Cover and marinate for 12 hours. Preheat the oven to 400°. Remove the beef from the marinade and drain well on paper towels. Remove the garlic and bouquet garni; set aside. Strain and reserve the marinating liquid. Drain the marinated vegetables on paper towels; set aside. Heat 1 tablespoon oil in a large nonstick oven-proof skillet over high heat until very hot. Season the beef with salt and pepper and add to the pan, a few pieces at a time. Sauté, turning frequently, until evenly browned. Remove the beef from the pan. Add another tablespoon of oil to the pan. Reduce the heat to medium, add the marinated vegetables, and cook until lightly colored. Add the beef, sprinkle with flour and stir well. Stir in the tomato paste and cook 1 minute. Add the reserved marinating liquid along with the garlic, bouquet garni, and the quartered tomatoes. Add water as needed to cover all of the ingredients. Bring to a boil and cover. Transfer to the oven, reduce the oven heat to 375° and cook until the beef is tender, about 2½ hours.

Prepare the lardons: Trim the rind from the bacon. Cut each slice lengthwise into 3 strips and then each strip into ¼-inch cubes, known as lardons. Put them into a small saucepan and cover with cold water. Bring to a boil, reduce the heat, and simmer for 1 minute. Drain, refresh under cold running water, and drain again. Heat a small nonstick skillet over high heat. Add the lardons and sauté until golden brown. (Pour off any fat that accumulates.) Put the lardons on a paper towel, roll up the towel, and squeeze to blot out remaining fat.

Prepare and glaze the onions: put the pearl onions in a low-sided saucepan or frying pan large enough to hold them in a single layer and add water to barely cover. Season with salt and pepper, and add 1 tablespoon of butter and 1 tablespoon sugar. Bring to a boil. Cover, reduce the heat and simmer for 8 to 10 minutes. Uncover and continue cooking until the liquid evaporates. Continue cooking the onions in the butter remaining in the pan until golden brown. Shake the pan frequently to color the onions evenly. Set the onions aside. Heat the remaining tablespoon of oil and the tablespoon of butter in a large frying pan over high heat. Add the mushrooms and cook quickly until all moisture has evaporated, about 5 minutes. Season to taste with salt and pepper; set aside. When the beef is tender, remove from the cooking liquid with a slotted spoon; set aside. Strain the cooking liquid, pressing down on the vegetables with the back of a spoon to extract all of the juices. Pour over sliced meat.

Beef Jerky

2 pounds Round or Chuck steak
1 teaspoon onion salt
½ teaspoon salt
½ teaspoon garlic salt
½ teaspoon lemon pepper
½ teaspoon sausage seasoning
½ teaspoon thyme
½ teaspoon oregano
½ teaspoon marjoram
½ teaspoon basil

Combine the spices in a dish. Cut the meat into strips about ¼-inch thick. Remove all fat. Sprinkle one side with the combined seasonings and beat with a meat hammer. Turn and repeat the seasoning and beating. Place the strips on a cookie sheet. Place in a 150° oven for 4 hours. Turn and put back for another 4 hours. Keep the oven door propped open for the entire time to allow the moisture to escape.

Beef Pot Pies for Freezing

Filling:
2 pounds Stew beef
2 tablespoons flour
1 medium onion
½ clove garlic, crushed
5 tablespoons vegetable oil
4 cups beef stock
6 cups water
¾ teaspoon salt
½ teaspoon Worcestershire Sauce
¼ teaspoon black pepper
2 medium potatoes, diced
1 cup diced carrots
1 cup frozen peas
Crust:
2 cups flour, sifted
1 teaspoon salt
2/3 cup vegetable shortening (not oil)
6 tablespoons water

Filling: Cut stew beef into ½-inch cubes. Dice the onion and mince the garlic. Heat oil in a pot large enough to contain all ingredients, including the water. While pot heats, dredge beef with flour. Brown beef a few pieces at a time, removing each piece as it browns. Add onion and garlic to pan drippings and cook, stirring occasionally, until the onion starts to turn transparent. Add water and stock, then all other ingredients except the vegetables. Cover and heat to boiling. Reduce heat to a slow simmer and allow to cook around 1½ hours, stirring occasionally. While this cooks, chop potatoes and carrots into ½-inch chunks. At the end of the simmering time, stir in these ingredients and simmer 20 minutes. Add peas and simmer 7 minutes. Check beef and vegetables for tenderness and simmer longer if necessary.

Crust: Sift flour and salt into a 4-quart bowl. Cut in the shortening with a pastry cutter or two knives until reduced to pieces about the size of peas. Sprinkle water over the flour, one tablespoon at a time, and stir in. Stop when dough is moist but not sticky. Gather dough into a ball and divide into 8 pieces.

Assembling the pies: Obtain 8 aluminum foil tart pans (5 inches in diameter and 1¼ inches tall). Divide the filling evenly among the pans; each pan should end up not quite full (chunks of food can stick up a bit above the top). For each pie, roll out a piece of dough between two sheets of wax paper until it just covers the top of the pan. Peel it out of the waxed paper, place it on top of the pan, and pinch the crust around the edges so that it adheres. Punch a few holes in the center with a fork and lightly dust with flour. Place each pan in a freezer bag and freeze.

Cooking a pie: Preheat oven to 450°. Place still-frozen pie(s) on a cookie sheet and bake 40 to 45 minutes or until crust is well browned.

Beef Rib Eye Roast with Red Wine Mushroom Sauce

1 3-pound boneless Rib Eye roast
¾ teaspoon salt
½ teaspoon pepper
½ cup chopped onion
½ cup dry red wine
1 tablespoon cornstarch
1 13¾-ounce can beef broth
1 4-ounce can mushroom pieces and stems, drained
1 tablespoon chopped parsley

About 1½ hours before serving: sprinkle roast with ½ teaspoon salt and ¼ teaspoon pepper. Place roast, fat side up, on rack in open roasting pan. Insert meat thermometer so bulb is centered in thickest part, not resting in fat. Do not add water. Do not cover.

Roast in 350° oven to desired degree of doneness. Allow 18 to 20 minutes per pound for rare; 20 to 22 minutes for medium. About 15 minutes before serving, remove roast when meat thermometer registers 135° for rare; 155° for medium. Tent with aluminum foil; allow roast to rest 15 minutes in warm place before carving. Roast should continue to rise about 5 degrees in temperature to 140° for rare, 160° for medium.

While roast is standing, remove rack from roasting pan; skim fat. Add onions to pan drippings; place roasting pan over medium high heat on top of range.

Cook onions, stirring occasionally, until tender, about 3 minutes. Add wine; bring to boil; cook about 3 minutes or until thickened. Combine cornstarch and remaining salt and pepper. Gradually add beef broth to cornstarch mixture, stirring constantly; add to wine mixture in roasting pan. Continue cooking. Stir in mushrooms and parsley. Pour into serving container. Carve roast into thin slices.

Beef Stroganoff

1½ pounds Round steak
1 cup sliced mushrooms
12 ounces sour cream
½ cup white wine
2 teaspoons chopped onion
2 teaspoons Worcestershire Sauce
1 teaspoon nutmeg
1 teaspoon chopped chives
1 teaspoon minced garlic
Salt
Pepper

Cut meat into strips about ½-inch thick by 2-inches long. Sauté the onions in butter until brown. Place meat in pan with onions. Sear quickly in frying pan along with onion. Avoid overcooking the meat. Add mushrooms and stir in the wine, chives and garlic for about 5 minutes. Finally add sour cream, Worcestershire Sauce and chives, and simmer until it almost boils. Serve on noodles or steamed white rice.

Easy Stroganoff

1 Porterhouse steak
3 tablespoons flour
½ cup butter
1 small onion, chopped
1 4-ounce can sliced mushrooms, undrained
3 tablespoons water
1 1-ounce envelope dry onion soup mix
1 pint sour cream
Hot cooked wide egg noodles

Slice the steak diagonally into strips; dredge in flour. Brown the pieces in the butter in a large skillet. Add the onion and mushrooms with the liquid from the mushrooms. Stir in the soup mix. Bring to a boil, reduce the heat and add the sour cream. Cook, until thoroughly heated, about 15 to 20 minutes and serve over the noodles.

Chinese Beef Jerky

3 pounds Flank steak or London broil
½ cup soy sauce
4½ cups dry sherry
6 cloves garlic, minced
1½ tablespoons minced ginger
1½ tablespoons red pepper flakes
1½ tablespoons sesame oil
¼ teaspoon pepper

Cut meat in half lengthwise and slice diagonally crosswise into paper-thin strips 1½ to 2 inches wide and 4 inches long. Transfer to a shallow pan. Combine marinade ingredients and rub thoroughly into meat. Arrange meat on racks and let dry at room temperature overnight (do not refrigerate). Preheat oven to 250°. Line two large baking sheets with foil and set wire racks on top of each baking sheet. Arrange meat on racks in single layer. Bake 30 minutes. Reduce heat to 175° and continue to dry meat another 40 minutes. Meat should be lightly brown, but not burnt. Let meat continue to dry on racks at room temperature overnight before packing into jars. Dried meat can be brushed lightly with sesame oil for additional flavor and shine.

Cocktail Meatballs

1 pound Ground beef
½ cup dry bread crumbs
¼ cup minced onion
¼ cup milk
1 egg
1 tablespoon chopped fresh parsley
1 teaspoon salt
¼ teaspoon black pepper
½ teaspoon Worcestershire Sauce
¼ cup shortening
Sauce:
1 12-ounce bottle chili sauce
1 10-ounce jar grape jelly

Mix ingredients except shortening and shape into 1-inch balls. Melt shortening in large skillet; brown meatballs. Drain and remove. Heat chili sauce and jelly in skillet, stirring constantly, until jelly is melted. Add meatballs and stir until thoroughly coated. Simmer uncovered 30 minutes.

Fajitas (2)

3 pounds Skirt steak
2 large yellow onions
2 teaspoons vegetable oil
16 whole-wheat tortillas
2 cups grated cheese
3 cups Guacamole
Marinade:
1 cup lime juice
1 teaspoon black pepper
2 teaspoons minced garlic
Pico De Gallo:
½ cup chopped fresh cilantro
2 scallions, chopped
2 large tomatoes, chopped
1 teaspoon minced garlic

Combine marinade ingredients in a large glass baking dish. Peel the membrane from both sides of the skirt steak. Add meat to marinade and marinate in refrigerator for at least 4 hours, preferably overnight.

Pico De Gallo: Combine all of the ingredients in a small serving bowl.

Slice the yellow onions into ¼-inch slices and cut each slice into a semi-circle. Grill the meat until it is cooked slightly less than the way you like it. Meanwhile, sauté the onions in the oil until soft. Use a large frying pan that will have enough room for the meat later. After removing the meat from the grill, slice it into strips cut across the grain. The strips should be about 3 to 4 inches long and about ¼-inch thick. Add the strips to the onions in the pan and sauté for another minute or two.

Each person makes their own fajita by taking a tortilla, spooning some of the meat onto it, then adding choice of the other ingredients.

Grilled Beef Kabobs

1½ pounds lean Round steak
¼ cup lemon juice
2 tablespoons Worcestershire Sauce
3 tablespoons corn oil
¼ cup soy sauce
2 tablespoons yellow mustard
1 clove garlic, minced
1 large green pepper, cut into chunks
4 ounces fresh mushrooms
8 cherry tomatoes
1 large onion, quartered

Make marinade by combining lemon juice, Worcestershire Sauce, oil, soy sauce, mustard, and garlic. Cut beef into 1-inch chunks, cover and marinate in refrigerator for 12 hours or more. Cut vegetables into chunks, making at least 8 pieces of each. Remove beef cubes from marinade, reserving marinade. On 4 medium or long skewers, alternate pieces of meat and vegetables. Grill over hot coals, basting occasionally with marinade, for about 15 minutes, turning skewers regularly. (Allow 5 to 10 minutes longer for well done meat.).

Indonesian Beef

½ pound lean beef
5 hot chilies, fresh or dried
3 cloves garlic
1 medium onion
2 tablespoons grated fresh ginger
1 tablespoon peanut oil
1 teaspoon shrimp paste
Juice of one lemon
2 tablespoons dark soy sauce
1 teaspoon brown sugar
10 ounces water

If using dried chilies, soak them in hot water for 20 minutes. Roughly chop the garlic, onion and chilies. Peel and chop the ginger and pulse in a blender the garlic, onion, chilies, oil and shrimp paste. Blend until a fine paste adding a little water if necessary.

Cut the beef into slices about 1/8-inch thick, 1-inch long and ½-inch wide. Heat a non-stick frying pan and add the paste. Fry for 3 minutes and then add the beef. Fry until the meat is browned all over. Add half the lemon juice, all of the soy sauce, sugar and water. Stir, reduce the heat and simmer for 20 to 30 minutes until the beef is tender. Taste and add extra lemon juice if required. Add more water if necessary during cooking. The sauce should be quite thick when the meat is cooked.

Cambodian Marinated Cubed Beef with Lime Sauce

1½ pounds Sirloin, cut into ½-inch cubes
1 tablespoon sugar
1½ teaspoons black pepper
2 tablespoons soy sauce
7 garlic cloves, crushed
2 tablespoons lime juice
1 teaspoon water
2 tablespoons canola oil
1 head green leaf lettuce

Combine sugar, 1 teaspoon black pepper, soy sauce and garlic. Stir well and add the beef. Stir well to coat beef and marinade for 20 minutes or longer. Combine remaining black pepper with lime juice and water. Place in a small serving bowl. Sauté beef in hot oil, three to four minutes until medium rare. Arrange on platter lined with lettuce and serve with lime sauce, or serve as a main dish over Jasmine rice.

Panang Beef

1 pound Top Round
¼ teaspoon salt
½ teaspoon white pepper
8 dried red chilies
1 inch fresh ginger, grated
3 shallots, chopped
6 cloves garlic, chopped
2 teaspoons chopped Lemongrass
1 teaspoon chopped coriander root
1 teaspoon chopped Kaffir lime leaves
10 peppercorns
1 teaspoon shrimp paste
4¼ cups thin coconut milk
1½ cups coconut cream
1 cup roasted peanuts, crushed
12 basil leaves
2 tablespoons fish sauce
2 tablespoons palm sugar
Kaffir lime leaves, shredded
Fresh red chilies, sliced

Cut beef into thin slices, season with salt and pepper. Soak dried chilies in hot water to soften. Chop chilies, ginger, shallots and garlic. Place in mortar or spice grinder with Lemongrass, coriander root, lime peel, peppercorns, and shrimp paste, pound until smooth. Pour coconut milk in wok, bring to boil. Add beef, cook until tender, remove, set aside. Discard milk. Pour coconut cream in wok, bring to boil. Reduce heat and simmer until oil separates. Add spice paste, cook 4 to 5 minutes, stirring constantly. Add beef, peanuts, 8 basil leaves, fish sauce and sugar, stir well and cook slowly 2 more minutes. Transfer to serving dish, garnish with basil, lime leaves and chilies.

Peppered Rib Eye Steaks

4 Beef rib eye steaks, 1½-inches thick
1 tablespoon olive oil
1 tablespoon garlic powder
1 tablespoon paprika
2 teaspoons dried thyme
2 teaspoons dried oregano
1½ teaspoons black pepper
1 teaspoon salt
1 teaspoon lemon pepper
1 teaspoon ground cayenne pepper

Brush steaks lightly with olive oil. Combine all seasonings in a small bowl,. Sprinkle seasoning over steaks and press in both sides, cover and chill for 1 hour. Grill steaks, turning once, over medium-hot coals 14 to 18 minutes for rare; 18 to 22 minutes for medium; 24 to 38 minutes for well done. Place on a warm serving platter; cut across the grain into thick slices. Garnish with orange slices and parsley.

Beef & Chicken Satay

Satay:
1 pound Top Round
1 pound boneless chicken breasts
6 teaspoons sugar
1½ cups peanuts, ground
1 stalk Lemongrass
1 teaspoon cumin
1 teaspoon salt
2 large onions
5 garlic cloves
1 teaspoon turmeric
2 teaspoons coriander
1 tablespoon grated ginger
¼ cup vegetable oil
¼ cup water
Satay Gravy:
1½ pound peanuts
5 garlic cloves
2 stalks Lemongrass
½ cups sesame seeds
2 teaspoons ground chili pepper (or substitute fresh-chopped chilies)
1 teaspoon dried shrimp paste
2 large onions
3 ounces tamarind
½ cup sugar
1 tablespoon grated ginger
4 teaspoon salt
6 cups coconut milk

Satay: Cut meat into strips, pound meat, then cut into cubes. Pound separately garlic, onions, Lemongrass and ginger. Mix together meat, pounded ingredients, salt and sugar. Marinate for at least 4 hours, preferably overnight. Thread meat onto skewers. Mix oil with water, sprinkle over meat and grill until done.

Gravy: Make the tamarind paste: add the tamarind to water and soak for 2 hours. During this time, squeeze the tamarind so that it becomes pulpy. Filter the liquid through a strainer to remove seeds, stem and skin of the fruit. Process onions, garlic, and ginger into course mixture. Roast the peanuts, remove skins and grind finely. Fry the shrimp paste on medium heat for a few minutes. Add the onion and garlic paste to the frying pan. Fry the onions until wilted. Do not brown. Add the Lemongrass, ginger, dried chilies, peanuts, sesame seeds, coconut milk, sugar, salt and tamarind paste. Cook until the gravy is thick.

Spicy Beef Puffs

½ pound Ground beef
½ cup chopped onion
½ cup chopped green pepper
¼ cup chopped celery
2 garlic cloves, finely minced
1 tablespoon curry powder
½ teaspoon seasoned salt
¼ teaspoon pepper
¼ teaspoon thyme
3 ounces tomato paste
¼ cup green olives
1 hot chile pepper (seeded and chopped)
½ cup butter
½ pound phyllo dough

Sauté onion, green pepper, celery, garlic, and ground beef together until beef is brown. Drain. Add curry powder and sauté 5 more minutes. Add seasoned salt, pepper, thyme, tomato paste, olives and hot pepper; simmer, covered, for 30 minutes. Cool. Melt butter over low heat. Unroll phyllo dough and cut into 1½-inch strips. Keep dough under a damp towel so it doesn't dry out. Take out one piece at a time and paint it with melted butter. Place one teaspoonful of meat mixture at end of dough strip and fold corner over. Continue folding retaining triangular shape. Brush outside of triangle with butter. Repeat with remaining dough and filling. Chill puffs one hour or more covered with plastic wrap. Bake in preheated oven at 425° for 15 to 20 minutes or until golden. Makes approximately 60, which will serve 12.

Sweet and Sour Meatballs

1 pound Ground beef
¾ cup steak sauce, divided
½ cup bread crumbs
1 egg, beaten
8 ounces pineapple chunks with juice
1 medium green bell pepper, diced
6 mushrooms, diced

Mix ingredients together using ½ cup steak sauce with ground beef mixture. Leave the other ¼ cup of steak sauce on side and mix with drained pineapple juice. Shape mixture into meatballs. Dip meatballs into steak sauce and pineapple juice. Either grill and brush sauce over frequently or broil for 10 to 15 minutes.

Vietnamese Grilled Beef

1 6 to 8-ounce Skirt steak
Marinade:
1 stalk Lemongrass, minced or
Grated zest of one lemon
3 tablespoons fish sauce
1 tablespoon sugar
1 Jalapeño pepper, seeded and diced
¼ cup olive oil
1 small onion, thinly sliced
2 cloves garlic, minced

Whisk together all marinade ingredients. Marinate steak, refrigerated, at least four hours. Remove from marinade and bring to room temperature. Heat marinade to boil, reduce heat and simmer five minutes. Grill steak over high heat or broil until medium rare, about two minutes per side. Slice across the grain and baste with reserved marinade.

Wined Teriyaki Strips

2 large Flank steaks
1 cup dry white wine
½ cup soy sauce
1½ tablespoons minced onion
¼ teaspoon minced garlic
2 tablespoons lemon juice
2 tablespoons brown sugar or honey
1 10½-ounce can beef broth
1-inch finger ginger root, crushed

Slice steaks diagonally across grain into ¼-inch by 1-inch strips. Place in large bowl. Mix wine, soy sauce, onion, garlic, lemon juice, brown sugar, broth and ginger root. Pour over meat and marinate 1 hour, turning 3 or 4 times. Thread on skewers and grill until done as desired.

Korean Beef Stew

2 pounds Flank steak, cut in thin slices
½ teaspoon black pepper
20 green onions, sliced
2 teaspoons crushed garlic
2 tablespoons soy sauce
2 cups cooked rice
2 tablespoons sesame oil
1 teaspoon sesame seeds, roasted and ground
2 teaspoons sugar
2 tablespoons cayenne pepper
2 eggs

Cover the meat with water, bring to a boil, reduce heat, and simmer for about 45 minutes to an hour or until very tender. Remove the meat and cool. Using two forks, shred the meat. Reserve stock.

Combine the onions, garlic, and soy sauce. Add to the stock with enough water to make ¾ cup of broth per serving. Bring to a boil, reduce the heat, and simmer for about 8 minutes. Add the shredded meat and rice and mix well. Mix the oil, sesame seeds, sugar, pepper and cayenne and add to the stew.

Beef Sate with Szechuan Sauce

1 12-ounce New York steak
Marinade:
½ cup soy sauce
1 teaspoon crushed red pepper flakes
¼ teaspoon turmeric
1 tablespoon honey
½ teaspoon ground cumin
Szechuan Sauce:
6 tablespoons butter
1 green onion, chopped fine
¼ cup soy sauce
2 cloves garlic, blanched
1 cup brown veal or chicken stock
1 teaspoon crushed red pepper flakes

Soak skewers in cold water for one hour.

Cut steak into 24 3-inch long by 1-inch wide strips. Skewer each piece on a six-inch skewer. Refrigerate until needed. Prepare the marinade: In a small bowl, combine all the marinade ingredients and pour over the meat, turning to coat all sides. Marinate, unrefrigerated, about 15 minutes. Preheat grill or broiler while the steak is marinating.

Prepare sauce: In a small skillet, melt 2 tablespoons butter. Add the garlic and green onion and sauté over medium-high heat until soft, about 2 minutes. Pour in the stock, soy, and chili pepper flakes, and cook 1 or 2 minutes longer. Stain into a clean pan and whisk in the remaining 4 tablespoons butter. Keep warm. Broil steak until medium rare, about 30 to 40 seconds each side.

Beef Steaks with Peppercorn Wine Sauce

4 Tenderloin or Rib Eye steaks
¼ teaspoon dried thyme
1 small bay leaf
1½ teaspoons cornstarch
2 tablespoons dry red wine
1 cup beef broth
¼ teaspoon black peppercorns, crushed

Heat large heavy skillet over medium heat 5 minutes. Place steaks in skillet and cook 8 to 10 minutes for rare to medium, turning once. Meanwhile, dissolve cornstarch in broth in small saucepan. Bring to a boil and cook until slightly thickened, about 1 minute. Stir in the thyme and bay leaf. Reduce heat to medium and cook until mixture is reduced to ½ cup, about 5 minutes. Stir in the wine and peppercorns; cook 3 minutes, stirring occasionally. Remove bay leaf. Spoon sauce over steaks.

Cuban Fried Steak

6 Top Round steaks, 4 to 6 ounces each
2 cloves garlic, finely chopped
Juice of 2 limes
Salt and black pepper to taste
3 to 4 tablespoons olive oil or unsalted butter
1 medium onion, finely chopped
3 tablespoons chopped fresh parsley

Pound the steaks on both sides using a mallet until 1¼-inch thick. Season with garlic, lime juice, salt, and pepper, and allow to marinate at least 1 hour, refrigerated. Remove the steaks from the marinade and pat dry. In a large frying pan, heat the oil over medium heat until very hot and brown each steak for 2 to 3 minutes on each side. Transfer the steaks to a serving platter and keep warm. Add the marinade and onion to the pan and cook until the onion is slightly wilted, 3 to 4 minutes. Garnish the steaks with the onion and parsley and serve immediately.

Kansas City-Style Smoked Brisket

1 10 to 12-pound Beef brisket, trimmed
½ cup paprika
¼ cup cayenne pepper
¼ cup granulated garlic
¼ cup black pepper

Combine dry ingredients and set aside. Coat brisket with the olive oil and rub spices into meat. Let sit for an hour to come to room temperature.

Prepare smoker or charcoal grill for indirect cooking. When the fire is ready, add soaked and drained chunks of hickory wood to the charcoal. Place a drip pan in the grill, add ½ cup water, ½ cup cider vinegar, ½ onion and several smashed cloves of garlic. When the heat stabilizes at 225, place the brisket over the drip pan and cover the grill. Smoke the brisket for 4 hours, keeping temperature steady by replenishing coals and wood chips as needed. After four hours, mop brisket with drip pan juices and resume smoking for another 2 to 3 hours. After than time, mop again and wrap brisket in aluminum foil. Return to smoker and cook an additional 2 to 3 hours. Remove the brisket from the smoker and let stand for 10 minutes before cleaning and slicing.

Although a finishing sauce is optional, here's a simple one:

Brisket Finishing Sauce

2 cups ketchup
1 tablespoon Dijon mustard
1 tablespoon chili powder
1½ tablespoons Worcestershire Sauce
1 tablespoon cider vinegar
1½ tablespoons brown sugar
1 tablespoon white sugar
1 tablespoon lemon juice
¾ stick butter
1 teaspoon black pepper
¼ teaspoon ground cloves
2 teaspoons hot pepper sauce
½ teaspoon garlic powder
1 tablespoon chopped parsley
½ teaspoon red pepper flakes

Simmer ingredients over medium heat until well blended.

Caribbean Curried Steak

2 pounds Sirloin steak, cut into strips
4 tablespoons vegetable oil
1 clove garlic, crushed
1 Jalapeño pepper, seeded and chopped
2 green onions, chopped
2 medium onions, chopped
1 tablespoon curry powder
1 teaspoon ground ginger
2 cups coconut milk

Heat the oil in a large skillet. Add the garlic, Jalapeño, green onions, and onions. Cook, stirring, for 2 minutes, then add the sirloin strips to the pan. Sprinkle the meat with the curry powder and ginger. Cook over medium heat, stirring and turning, until the meat is lightly browned, about 5 minutes. Add the coconut milk. Lower heat to a simmer and cover. Cook for 10 to 15 minutes, or until the meat is tender.