This flavorful beef mixture can be used as a stuffing for vegetables, including zucchini, tomatoes, bell peppers, and baby eggplant.
1 onion, chopped
2 garlic cloves, minced
1 pound lean ground beef (7% fat or less)
¼ cup sliced pitted green olives
1 tablespoon chili powder
2 teaspoons ground cumin
¼ cup chopped fresh cilantro
2 tablespoons red wine vinegar
¾ teaspoon salt
¾ teaspoon black pepper
8 Boston lettuce leaves
Spray large nonstick skillet with nonstick spray and set over medium heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring frequently, until fragrant, about 30 seconds. Add beef and cook, breaking it apart with spoon, until browned, about 5 minutes.
Add olives, chili powder, and cumin to skillet; cook, stirring, 2 minutes. Add cilantro, vinegar, salt, and pepper; cook, stirring constantly, until vinegar is evaporated, about 30 seconds.
Spoon about ¹/³ cup of picadillo onto each lettuce leaf and arrange on platter.
Ingredients:
1 onion, chopped
2 garlic cloves, minced
1 pound lean ground beef (7% fat or less)
¼ cup sliced pitted green olives
1 tablespoon chili powder
2 teaspoons ground cumin
¼ cup chopped fresh cilantro
2 tablespoons red wine vinegar
¾ teaspoon salt
¾ teaspoon black pepper
8 Boston lettuce leaves
Directions:
Spray large nonstick skillet with nonstick spray and set over medium heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring frequently, until fragrant, about 30 seconds. Add beef and cook, breaking it apart with spoon, until browned, about 5 minutes.
Add olives, chili powder, and cumin to skillet; cook, stirring, 2 minutes. Add cilantro, vinegar, salt, and pepper; cook, stirring constantly, until vinegar is evaporated, about 30 seconds.
Spoon about ¹/³ cup of picadillo onto each lettuce leaf and arrange on platter.
Ingredients:
1¼ pounds flank steak, thinly sliced
6 scallions, finely chopped
½ cup cider vinegar
¼ cup reduced-sodium soy sauce
¼ cup honey
2 tablespoons sugar
1 tablespoon grated peeled fresh ginger
2 garlic cloves, minced
2 teaspoons Asian fish sauce
1 teaspoon chili garlic sauce
Directions:
Soak 16 (12-inch) wooden skewers in water at least 30 minutes.
Thread steak onto skewers dividing evenly; place in large baking dish. Stir together all remaining ingredients in small bowl; pour over meat, turning to coat. Cover and refrigerate at least 2 hours or up to 4 hours.
Spray broiler rack with nonstick spray and preheat broiler.
Drain marinade into small saucepan; bring to boil. Boil, stirring occasionally, until sauce is thickened, about 8 minutes.
Meanwhile, place skewers on broiler rack and broil 5 inches from heat, turning, until meat is browned, about 4 minutes per side. Arrange skewers on platter and drizzle evenly with sauce.
Ingredients:
3 tablespoons lime juice
1 tablespoon sugar
2 teaspoons Asian fi sh sauce
½ teaspoon Thai red curry paste
¾ pound thinly sliced lean roast beef, cut into thin strips
1 small carrot, grated
½ small red bell pepper, diced
1 tomato, halved, seeded, and diced
½ small red onion, thinly sliced
2 mini (Persian) cucumbers, thinly sliced
¹/³ cup chopped fresh cilantro
¼ cup chopped fresh mint
6 large Boston lettuce leaves
¼ cup unsalted peanuts, chopped
Lime wedges
Directions:
Whisk together lime juice, sugar, fi sh sauce, and curry paste in small bowl until sugar is dissolved.
Toss together roast beef, carrot, bell pepper, tomato, onion, cucumbers, cilantro, and mint in large bowl. Add lime juice mixture, tossing until mixed well.
Place 1 lettuce leaf on each of 6 plates and top each with about ¾ cup of roast beef mixture. Sprinkle evenly with peanuts and serve with lime wedges.
As is so often the case in Chinese cooking, meat is used here to complement the vegetables. The Chinese broccoli in this dish, with its distinctive flavor, similar to asparagus, goes especially well with the velvety beef slices. If it is not available, use broccoli as a substitute.
True to form, this Hunan dish is spicy hot, savory and slightly sweet. As if the flavors are not complex enough, tangy tangerine peel is added to provide a further dimension in taste. The orange rind is not a traditional ingredient for this dish, but it is used here because it complements rather than detracts from the tangerine peel.
This Cantonese dish, with its mouth-watering combination of pungent, savory, sweet and sour tastes, comes from the area along the Eastern River in Kwangtung province.
The traditional preparation of this Szechwan dish calls for great patience, because the beef is stir-fried over low heat for about an hour, until it becomes shriveled and quite crisp. However, the same effect can be achieved in less than half that time by using the combined techniques of deep-frying and stir-frying. The beef should taste spicy hot, sweet and savory at the same time. Besides rice, it goes equally well with silver thread buns.
Although the Cantonese enjoy pork as much as all the other Chinese, they tend to eat more beef than many of their compatriots. Beef in oyster sauce is perhaps the most basic of all the Cantonese beef dishes. It is delicious also with other vegetables, such as mushrooms, celery, bamboo shoots or bean sprouts. In stir-frying beef, the Cantonese believe that it is most important to make it tender and “velvety,” and to achieve this they add bicarbonate of soda to the marinade. This tenderizing process is unnecessary in the West.
This is one of the most celebrated Cantonese dishes using the versatile black bean as an essential ingredient. It is served as much at home as in restaurants.
Do not be put off by the large amount of garlic used in this recipe: the Chinese way of sizzling the garlic in hot oil burns off the garlic odor, and instead produces a heavenly aroma, which is absorbed by the beef.
A delicious family dish that is equally good to serve when entertaining.
These café-style sandwiches, a variation on roast beef and Boursin, are easy to make at home, and travel well in lunchboxes or picnic baskets. Just don’t skimp on the ingredients. Find a good quality baguette with some crust; the bad ones are so flimsy that they flop back and forth when you pick them up! Purchase tender roast beef from a deli and ask that it be thinly sliced.
One of the most requested flavors of soup has to be beef and barley. It seems to be the ultimate in comfort food for toddlers, grandparents, and all ages in between. Make a batch in the middle of February when your bones feel cold and worn. In this recipe, you need to cook the meat separately to tenderize it and bring out the best in its flavor. A nice, crusty rye bread makes a great accompaniment.
Beef stock is one of more complicated, time-consuming stocks to prepare, but it yields a tremendous return. It starts with beef bones that are oven-roasted with vegetables to bring out their flavor. The stock also has lots of body, making it a perfect base for beef stew, onion soup, and gravy. It’s a perfect project for a snowy day, when you can’t leave the house anyway.
You can also use boneless shoulder or chops to make this dish. You will find the result just as deliciously satisfying.
When this sweet and sour dish first became popular, the surpise inside was a cube of cheese. Today, water chestnuts, green pepper, or pineapple make more healthful fillings.
