Italian Meatballs

Serving: 6



Ingredients:

• 1 cup bread crumbs
• 1 lb ground beef
• 2 Tbsp olive oil
• 1/2 cup water
• 2 eggs
• 1/4 cup grated Parmesan cheese
• 1 tsp dried parsley
• 1/4 tsp dried oregano, crushed
• 1 tsp salt
• Dash of pepper
• Marinara sauce

Directions:

1. combine bread crumbs and water
2. Stir in eggs, Parmersan cheese, herbs, salt, and pepper
3. Add meat;mix well
4. With wet hands, form 20 to 24 small balls
5. Heat oil and cook meatballs until brown, turning regulary, over los to medium heat
6. Place meatballs on paper towels to absorb any oil
7. Heat sauce to a boil. Lower to simmer, add meatballs, and cook, loosely covered, for 30 to 40minutes
8. Serve with spaghetti

Gyudon (beef bowl)

A beef bowl is called “gyudon” in Japanese. “Gyu” means beef and don is short for “donburi” which is food served on top of rice in a bowl. Many gyudon recipes are using hon-dash powder for the dash soup stock. But the Hon-Dash powder contains MSG. My recipe is much healthier.

Yield: 4 servings Time: 20 minutes
Ingredients
1lb of thin sliced beef
1 medium onion (sliced)
4 bowls of steamed rice
Spices
1 cup dashi soup stock* (Check Kake udon recipe for soup stock)
4 Tbsp soy sauce
2 Tbsp Mirin
2 Tbsp sugar
2 Tbsp sake

Preparation
1.Add dashi stock and sliced onion in the saucepan, cook for 6 minutes on medium heat
2.Add mixed spices (soy sauce, sake, sugar) and beef in the saucepan and cook on high heat.
4.Reduce heat to medium and after it boils cover and simmer for 10 minutes
5.Serve it a bowl of steamed rice with soup in the saucepan

Crispy Beef With Broccoli

For the beef marinade
1 1/2 tsp. reduced sodium soy sauce
1 tsp. cornstarch
Freshly ground black pepper to season the beef

For stir-fry sauce
3 Tbs. oyster sauce
2 tsp. water
2 tsp. balsamic vinegar

To prepare
1 lb. beef top sirloin or flank steak, thinly sliced into 1/8"-thick strips.
1 1/2 lbs. broccoli, cut into bite-size florets (about 4 cups)
1 Tbs. canola oil
1 Tbs. minced garlic (6 cloves)

Direction:

1. In a medium bowl, combine the ingredients for the marinade. Add the beef and let marinade for 10 minutes at room temperature or refrigerate for a couple of hours.
2. In a small bowl, using a fork, mix together the ingredients for the sauce. Set aside.
3. In a wok or large saute pan, add a inch of water (about 5 cups) and bring to a boil. Add broccoli and cover to cook for 3 minutes. The broccoli should be brigh green and crisp-tender; you should be able to pierce the stem with a fork. Using a slotted spoon, remove broccoli and pat it dry.
4. Discard the water in the pan and dry it well. Place over high heat and when hot, add the canola oil and swirl to coat. Add the garlic and fry for 15 to 30 seconds, until fragrant. Toss in the steak strips, keeping them in one layer, and fry 30 seconds. Flip the strips and cook the other side for 1 to 2 minutes more or until doen.
5.Pour in the stir-fry sauce and stir to combine. Add the cooked broccoli back into the pan and toss to coat well.
Serve 4 as part of a multicourse meal.

Salibury Steak with Brown Gravy

Serve: 8 Prep: 15 mins Cook: 25 mins.

• 2 tablespoons canola oil


• 1 medium onion, chopped


• 2 pounds ground beef


• 1 cup fresh bread crumbs


• 11/2 tablespoon grill seasoning (recommended: Montreal Seasoning by McCormick)


• 2 tablespoon Worcestershire sauce


• 1 large egg


• 1/2 (8-ounce) package sliced baby portobello mushrooms


• Kosher salt and freshly ground black pepper


• 1/4 cup all-purpose flour


• 2 (14-ounce) cans beef broth

1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the onion and saute until soft, about 6 minutes.


2. Put 1/2 of the onion in a large bowl and the remainder in another bowl. In the large bowl add the beef, bread crumbs, grill seasoning, Worcestershire sauce and the egg. Mix to combine everything well and form the mixture into 7 or 8 oval patties. Heat the remaining tablespoon of oil in the same skillet over medium-high heat. Cook the patties until they are well browned, about 4 to 5 minutes per side. Remove the steaks and pour off all but 2 tablespoons the fat. (The patties will not be cooked through and will finish cooking in the gravy.)


3. Put the pan back on the heat, add the mushrooms with salt and pepper, and cook for 5 minutes. Add the remaining onions, sprinkle in the flour, and cook for 2 minutes. Add the beef broth, and bring it to a boil. Return the patties to the pan, reduce the heat to a simmer and cook until the sauce has thickened and the steaks are cooked through, about 10 minutes.


4. Add salt and pepper, to your taste.


5. Serve Salisbury Steaks and Mushroom Gravy over hot cooked rice.

Salisbury Steak With Brown Gravy @ Group Recipes

Korean Braised Oxtail

Serve: 4 Prep: 10 minutes Cook: 2 hours

Ingredients:

• 2.5 - 3 lbs oxtail, cut into pieces
• 3 Tbsp Mirin (rice wine)
• 1/4 cup soy sauce
• 1 tsp brown sugar
• 2 scallions, trimmed and sliced
• 1 onion, chopped
• 1 tsp minced ginger
• 1 Tbsp minced garlic
• 2 Tbsp chili garlic sauce
• a pinch of black pepper
• Cooked rice, for serving

Direction:

1. Put the meat into cold water to soak the blood out for at least 30 minutes. Remove oxtail from water & cut off the fat from the meat. Put a pot of water on the stove and bring to a boil, once boiling add the meat and boil for about 5minuts. Remove the pot from stove and rinse the meat with cold water.
2. In a medium pot, add oxtails, onions, garlic, chili garlic sauce, ginger, Mirin, brown sugar, and marinate at least 4 hours or overnight in the refrigerator, stirring occasionally.
3. Add enough water to just cover the oxtails and bring the mixture to a boil. Lower to a simmer, cover and cook 1 hour;stir often to keep oxtails covered with liquid.
4. At 1 hour, add 1/2 to 1 more cup of beef broth or water, if needed. Bring to a boil then simmer uncovered 30 minutes to 1 hour,or till meat is tender enough to easily pull apart. stir occasionally but gently. In the last a few minutes of cook time, season with green onions, black pepper and salt to taste.
5. Serve with rice.

Quick Way: Put marinated oxtail with 1 cup of water or beef stock in the pressure cooker, and cook 30 - 40 minutes.

http://www.grouprecipes.com/90533/korean-braised-oxtail.html

Pot Roast with Vegetables

Serve: 8 Prep: 10 mins Cook: 3 hrs

Ingredients:

• 3 to 4 lbs beef chuck pot roast


• 1 Tbsp butter


• 1/3 cup water


• 1/3 cup red wine


• 1 Tbsp minced garlic


• 1 Tbsp onion powder


• 1 tsp dried turmeric


• 1/2 tsp each salt & lemon pepper


• 12 small red-skinned potatoes, halved


• 2 large carrots, peeled, cut into chuck


• 2 large parsnips, peeled, cut into chuck


• 1 small leek, washed, cut into chuck


• 2 Tbsp cornstarch dissolved in 3 Tbsp cold water


• 4 oz can - pieces & stems mushrooms

Direction:

1. Combine seasoning ingredients (water, red wine, garlic, salt, lemon pepper, onion powder, turmetic) in the 1 gallon Ziploc bag.


2. Piece meat with folk several times; put into Ziploc bag and add seasoning mixture and keep in the refrigerator about 15 minutes.


3. Remove meat from marinade. Discard excess marinade.


4. Heat butter in stockpot medium heat until hot; quickly brown meat on all side.


5. Add 3/4 cup water or beef broth. bring to a boil. reduce heat;cover tightly and simmer 2 hours.


6. Add vegetables; simmer, covered 30-40 minutes or until meat & vegetables are fork-tender.


7. Remove pot roast & vegetables. Skim fat


8. Add mushrooms and stir in cornstarch mixture (make about 2 cups of gravy). cook and stir 1-2 minutes until thickened and bubbly.


9. Carve pot roast. Serve on the rice with vegetables and mushroom sauce.

http://www.grouprecipes.com/84502/pot-roast.html

Salibury steak

Ingredients:

• ground beef -- 7 lbs.


• bread crumbs (Japanese kind), 8 oz.


• 3 eggs


• 20 ounces mushroom soup


• salt & pepper


• fresh mushroom (one big one from Costco)


• onions (5-6)

Direction:

1. Mix meat, chopped onions, breadcrumbs, eggs, mushroom soup (about 2 small cans), salt & pepper and make patties, thick-ish


2. Fry on pan with lid covered, flip once--cook fully


3. In separate bowl, mix mushroom soup, milk for sauce


4. After meat is cooked, layer sauce, meat, mushrooms and heat over stove

http://www.grouprecipes.com/82153/salisbury-steak.html

Sukiyaki Soup

Serve: 30 Prep: 10 minutes Cook: 20 minutes

Ingredients:

• 2 1/2 lbs Marinated bulgogi
• 1 bag carrots
• 2 Napa Cabbage
• 3 large onions, thinly sliced
• 4 Green onion
• 1 Large bag Dang Myun
• 1 large container mushrooms
• 2 large can chicken broth
• 3 Firm Tofu

Directions:

1. Boil the chicken Broth, then add bulgogi and cook half way.
2. Add sliced carrots and napa cabbage and onion, mushrooms, boil then add Dang Myun.
3. reduce the heat and add sliced green onions, a pinch of black pepper, turn the heat off
4. Serve over the white rice.
   
   
   
   

Jangjorim

Serve: 8 Prep: 60m cook: 80m
Ingredients

• 1-11/2 lbs beef top round (or shank or eye round)
• 2 qt water or less water
• 1 cup soy sauce
• 1 tablespoon minced garlic
• 2 jalepeno, cut in half in lengh, seeded
• 1/2 teaspoon black pepper
• 2 tablespoon sugar
• 1/2 teaspoon ginger powder
• 1 tablespoon rice wine (Mirin)

Directions

1. Soak the beef in cold water for about 1 hour to get rid of the blood.
2. Cut the meat into the big chunk size. (about 2 inch square)
3. Place the meat in a pot and cover with cold water. Bring to a boil. Once boiling, remove the pot from the heat and drain water out and add cold water to cover the meat and return to heat, bring to boil.
4. When it is boiling, skim off the froth. Add soy sauce, garlic, jalapeno, ginger powder, Cover and simmer for 1 hour on medium heat until half the sauce disappears. (Stir often).-*when you simmer the meat in soy sauce, partialy open the cover so that the sauce gets thicker.
5. Remove from the heat and cool it down for about 1 hour.
6. Torn the beef to bite size. Serve on a dish as much as you are going to eat and keep the rest of it in the air tight container.
7. Refrigerate the beef in the sauce. The fat will rise to the top and can then be removed.

http://www.grouprecipes.com/64081/korean-beef-marinade-in-soy-sauce-jang-jorim.html

Galbi Jjim- Boiled Beef Ribs

Serve 6 Prep: 10m Cook: 20m

Ingredients

• 4 to 5 pounds beef short ribs, cut into 2 inches lengths


• 2-3 carrots, peeled and chopped into 2 inches long lengths


• 1 onion, cut into quarters


• 2/3 cup soy sauce


• 2 tablespoon Mirin (cooking wine)


• 1/2 cup water


• 4 tbsp of minced garlic


• 1 tsp ginger powder


• 4 tbsp of sugar


• 2 tsp salt


• 2 tbsp sesame oil


• 1 tbsp sesame seed


• 1 tsp black pepper

Directions

1. Put the meat into cold water to soak the blood out for at least an hour. Drain the meat.


2. Cut off the fat from the meat and make 3 cuts into the thick parts to help the marinade sink in.


3. Put a pot of water on the stove and bring to a boil, once boiling add the meat and boil for about 15-20 minuts. Remove from stove and drain the water out.


4. Add the carrots, onion Also add soy sauce, water, garlic, sugar, salt. Mix it all up so that all the veggies and meat are coated in the soy mix then put the lid on and slowly bring to the boil.


5. Boil for about 10 minutes, then taste the sauce and add more sugar or salt according to taste.


6. Bring the heat down to a low flame and cook for 30mins - 1hr, or till meat is tender enough to easily pull apart. stir occasionally but gently

http://www.grouprecipes.com/63371/korean-boiled-beef-ribs.html

BulGoGi

From Umma Yori

Serve: 4 Prep: 10m Cook: 10m

Ingredients

• 2.5 lbs thinly sliced beef sirloin or Spencer or rib eye.


• 5 cloves garlic, crushed


• 1/2 medium-sized brown onion, peeled, sliced.


• 1/2 medium-sized brown onion peeled, grated


• 1/2 carrot, peeled, thin strips.


• 1 Asian pear, peeled, grated or 1/3 cup seven-up


• 1/3 cup soy sauce.( you can add little more soy sauce depend on your tasty)


• 3 tablespoon sweet rice wine ( Mirin)


• 1/2 teaspoon minced ginger


• 1/3 cup dark sesame oil


• 2 tablespoon toasted sesame seed


• 2-4 tablespoon sugar (depend on your tasty of sweetness)


• 2 spring green onions, washed and thin strips


• 1/2 teaspoon freshly cracked black pepper, to taste

Directions

1. Add 2-3 tablespoon sugar over sliced beef and set a side ( to make beef softer)


2. Blend the grated onion & pear ( or seven-up)


3. Mix together with the soy sauce and crushed garlic, sesame seed oil, Mirin, toasted sesame seed. prepared marinade sauce.


4. Add the sliced meat to the bowl, then pour the marinade over the top, then add sliced onion and carrots, green onions, cracked pepper and massage all the marinade into the meat for about 1-2 minutes, making sure none of the slices of beef are stuck together and that the marinade has been distributed evenly throughout.


5. Pour into an airtight container and store in the fridge for at least a few hours, ideally overnight.


6. Cook over a griddle or in an unoiled non-stick frying pan - the reason for that is that the pan juices are extremely tasty, and can be very nice poured over your bowl of rice!
   You can add any vegetable ( I added snow pea) during stir-fry.

http://www.grouprecipes.com/58175/korean-style-stir-fry-beef-bulgogi.html

Baked Beef Stew

From Umma Yori

Serve: 6-8 Prep: 15m Cook: 120m
Ingredients

• 1 can ( 14.5 oz) diced tomatoes, undrained
• 1 cup water
• 3 tablespoons quick-cooking tapioca
• 2 teaspoons sugar
• 1 1/2 teaspoon salt
• 1/2 teaspoon peppe
• 2 pounds lean beef stew meat, cut into 1 inch cubes
• 4 medium carrots, cut into 1 inch chunks
• 3 medium potatoes, peled and quartered
• 2 cerely ribs, cut into 3/4 inch chunks
• 1 medium onion, cut into chunks
• 1 slice bread, cubed

Directions

1. In a large bowl, combine the tomatoes, water, tapioca, sugar, salt & pepper
2. Add remaining ingredients; mix well
3. Pour into a greased 13x9x2 or 3 qt. baking pan
4. Cover and bake at 375 degrees for 1 3/4 to 2 hours or until meat and vegetables are tender
5. Serve in bowls

http://www.grouprecipes.com/61868/baked-beef-stew.html

LA Kalbee BBQ

Serve: 8 Prep:10m Cook: 20m

Ingredients

• 10 lbs Beef Short Rib ( LA kal Bi)
• *MARINADE SAUCE*1cup soy sauce 1/2 cup sugar 1/2 cup Sprite or 7-up 1/2 cup cooking wine (mirin) 3 tablespoons minced garlic 1/3 cup dark sesame seed oil

* 5 lbs Kalbi -2 onions, 3 green onions, 6 garlic cloves, 3 Tbsp sesame il, 1 1/2 - 2 cups soy sauce, 1/2 cup sugar, 1/2 cup sprit, 1/4 cup Sake, 1 Tbsp black peper 1 Kiwi (or 1 asian pear)
: Mix in the food process except soy sauce & sesame oil. Stir in soy sauce & sesame oil in vegi mixture.

Directions

1. Wash the kalbi one by one from running cold water and put into the colander to drain all the water.
2. Mean time, whisk all of the marinating sauce in the medium bowl.
3. (optional) If Kal Bi is too thick or you like them to be soft, make them flat using the kitchen hammer.
4. Dip Kalbi one by one into the marinating sauce and take it out and keep in the flat container with cover.
5. Refrigerate about 4 hours or over nite, the longer, the better. (time to time, turn Kalbi occasionally so that all marinade is evenly coated the meat).
6. Remove ribs from the marinade and discard the marinade.
7. On the grill, medium high heat, cook 5-10 mins per side until desired doneness is reached. (You can bake them in the oven at 375 degrees about 20 - 30 mins.)

http://www.grouprecipes.com/57262/korean-style-bbq--la-kal-bi.html

KalBiTang

Serve:8 Prep: 10m Cook: 20m
Ingredients

• 7-8 beef ribs, trimmed of fat, cut 2" long,


• 1 large brown onion, halved,


• 1 leek, cut in half.


• ½ medium radish,peeled. cut in half


• 5 cloves garlic, peeled


• 3 oz. transparent noodles, boiled, rinsed and drained,


• 2 green onions, sliced.


• 2 eggs

Directions

1. Put beef ribs in a cold water to draw out blood from the beef about 1 hour.


2. Place trimmed ribs in a large stockpot with enough water to cover and bring to a boil.


3. Discard water.


4. Add 3 liters of cold water and onio, garlic, leek, radish and bring to a boil, then simmer for 40-50 minutes.


5. Remove pot from heat, cool and refrigerate overnight.


6. The following day, remove any solidified fat and discard the onion, garlic, leek.


7. Remove beef ribs and radish set a side.


8. Cut the radish in 4


9. Make a clear broth using the fine colander and reheat the broth.


10. Return the ribs to the broth and add the noodles.


11. Before serving, swirl in the lightly beaten eggs and sliced green onions.


12. Add salt & pepper to taste.

http://www.grouprecipes.com/58195/korean-style-beef-soup-kalbitang.html

Cheesy Spinach Burger

Prep: 10m Cook: 10m Serve: 8

Ingredients

• 2 lbs ground beef
• 1 envelope LIPTON RECIPE SECRETS Onion Soup Mix.
• 1 pkg (10oz) frozen chopped spinach, thawed and squeezed dry.
• 1 cup shredded mozzarella cheese.

Directions

1. In a large bowl, combine all ingredients; shape into 8 patties.


2. Grill or broil or pan fry until done.


3. Serve with lettuces or hamburger buns.

http://www.grouprecipes.com/58734/cheesy-spinach-burgers.html