BEEF: This is a Chinese recipe for cooking beef, so it's quite easy to follow.

BEEF FILET WITH ORANGE SAUCE:

2 lbs. beef filet or frank steak                                                         

2 tbsp. all purpose flour                                  

½ cup freshly squeezed orange juice

1 onion, sliced                                                

1 celery stalk, cut diagonally into slices

½ carrot; sliced thinly diagonally                    

1 bay leaf

cooking oil

¼ cup each of lemon juice and orange juice

seasoning for beef:

   ½ tsp. salt                                         

   1 egg white

   1 tbsp. Worcestershire sauce            

   1½ tbsp. tapioca starch

   1½ tsp. each sugar, dark soy sauce, “Maggi” sauce and rice wine

sauce seasoning:

   ½ tsp salt                                          

   ½ tsp. dark soy sauce

   1 tsp. sugar                                      

   1 tsp. rice wine

   1 tbsp. Worcestershire sauce            

   1 tbsp. tomato ketchup

Slice beef filet across the grain into ¼ to ½ -inch thick slices. Use a meat mallet to pound beef pieces slightly. Mix seasoning ingredients together and add into beef. Marinate 30 minutes.  Add 1 tbsp. oil. Cover and refrigerate beef for 1 hour.

In non-stick heavy skillet, heat 1-2 tbsp. oil over high heat until very hot. Add beef slices in a single layer and pan-fry in batches until golden on both sides, 1 to 2 minutes. Remove cooked meat to keep warm while cooking the rest, adding more oil to pan when necessary.

Wipe skillet clean, add in 1 tbsp. oil and heat it until hot over medium-high heat. Add onion, carrot, bay leaf and celery. Cook for 2-3 minutes until slightly softened. Add salt to taste. Reduce heat to low, add flour and stir to cook mixture for 1-2 minutes more. Add orange & lemon juice gradually, stirring and mixing it in to avoid lumps. Bring to a boil over medium heat, adding a bit of water if sauce is too thick. Add in sauce seasoning ingredients and discard bay leaf. Cook sauce for 1 minute than pour it over beef to serve.

BEEF: Try this easy to follow recipe, you will be happy with the result.

PAN-FRIED SIRLOIN ROLLS WITH LIVER PATE & ROSEMARY:

4 slices of sirloin of beef                                            

100g. store-bought liver pate

1 cup diced, cooked, assorted vegetables                   

4 twigs rosemary

¼ cup red wine                                                           

½ tbsp. sugar

2 tbsp. butter                                                               

salt and pepper                                                           

1 tbsp. cooking oil

Spread out slices of sirloin on a plate. Divide goose or duck liver pate equally between the 4 slices of beef and spread it on the meat. Roll up jelly-roll fashion.

Make a small hole in the middle of each role and insert a rosemary twig.

Dissolve sugar in the red wine in a small saucepan over low heat. Add butter and heat until sauce thickens. Set aside.

In a large non-stick skillet, heat oil over high heat until hot. Pan-fry both sides of the roll until golden. Add salt and pepper to taste.

Arrange 1 roll on each heated serving plate decorated with cooked vegetables. Drizzle wine butter sauce on roll to serve.

BEEF: My family used to enjoy cooking this, together with other meats, as part of a table-top-cooked meal.

KOREAN BBQ BEEF (BULGOGI):

2 lb. sirloin beef         

1 tbsp. sugar                           

marinade:

   3 cloves garlic, minced                    

   3 dashes of freshly ground black pepper

   3 green onions, chopped                  

   1 onion

   1 kiwi fruit                                       

   ¼ cup dark soy sauce-

   2 tbsp. sesame oil                            

   3-4 tbsp. sugar

   1 tbsp. Asian dark vinegar                           

   2 tbsp. rice wine                                          

½ tsp. sugar                                                     

1 tbsp. kochujang (Korean red pepper paste)

½ tsp. sesame oil                                             

1 head green leaf lettuce, separated into leaves

Slice beef across the grain and on the diagonal bias. With the back of the cleaver, pound beef lightly to tenderize it. Place meat in a large non-reactive bowl and sprinkle 1 tbsp. sugar over meat. Use your hand to mix sugar into the beef.

Add onion and kiwi fruit in blender and liquefy. Combine rest of marinade ingredients. Taste marinade. It should have a slightly salty sweet taste, if it’s too salty, add a bit more sugar. Pour it into beef together with the onion and kiwi mixture. Mix well together; making sure each piece of beef is well coated. Cover with plastic wrap and marinade in the refrigerator for 2-3 hours.

Cook the beef in one layer on a tabletop hibachi.

In a bowl, combine sugar and kochujang and sesame oil. Serve this with the meat and the lettuce.

BEEF: I personally prefer steaks cooked in a skillet rather than on a BBQ. Making the sauce to go along with the steak is just tres bien.

SIRLOIN STEAKS WITH OR WITHOUT SAUCE:

4 x 6-8 oz. strip sirloin steaks, about ¾ to 1-inch thick

2 tbsp. whole black peppercorns                               

2 tbsp. cooking oil

2 tbsp. butter                                                               

salt to taste

2 cloves garlic, slightly crushed

sauce:

   ¼ cup chopped shallots                               

   1 cup dry red wine

   ½ cup whipping cream                                 

   1 tbsp. Dijon mustard

Freshly grind peppercorns in a spice grinder. Rub peppercorn all over the steaks. Do not add salt at this stage, it will toughen the meat

In a large heavy non-stick skillet over medium-high to high heat, heat oil and melt butter. When butter sizzles, add garlic and sauté 1 minute; then discard. Cook steaks in batches.  Sauté 3-4 minutes on first side, turn over and season with salt to taste. Cook 3-4 minutes on the other side and season with salt to taste. Cooking time depends on thickness of steaks and degree of doneness desired. Allow cooked steaks to rest in a warm place for 5 minutes before serving to allow juices to settle inside.

Steaks can be served on their own at this stage.  If sauce is preferred, make sauce in another saucepan while cooking steaks. Keep steaks warm.

To make sauce: Add shallots to hot oil in pan and cook for 2-3 minutes, or until softened. Deglaze pan with wine. Cook and reduce wine by half. Stir in Dijon mustard and cream, heat through but do not boil. Add salt to taste; and pour sauce over steaks to serve.

Here are 2 photos of the "Citadel for Women" in Angkor Wat. The mythical figures--human torsos with animal faces--are guards being posted there to guard the place.

BEEF: Grinding beef is simple if using a food processor with steel blade attached. Otherwise, cut meat up into small pieces and use a Chinese cleaver to do so. Meat chopped in this way retains its texture and tastes better.

CHOPPED STEAK WITH PEPPERCORNS AND SAUCE:

2 lbs home-ground or finely chopped sirloin of beef                           

4 tbsp. grated onions

2 cloves garlic                                                 

1 tsp. salt

2 tbsp. black peppercorns                               

1 tbsp. butter

2 tbsp. cooking oil                                          

4 tbsp. brandy, warmed

½ cup beef stock                                            

½ cup whipping cream

In a large non-reactive bowl, combine ground sirloin with garlic, onions and salt. Mix well and form mixture into four ½-inch thick rounds.

Ground peppercorns in a coffee grinder or use a mortar and pestle to do so, and press pepper onto both sides of each meat round.

In a heavy skillet over medium-high heat, heat oil and melt butter. Cook beef patties for 3 minutes on each side for rare meat, or longer according to taste. Remove pan from heat and pour in warm brandy. Quickly ignite liquor with a long match, shaking the pan until the flames go out. Transfer meat patties to a heated serving platter and keep warm.

Add beef stock and whipping cream to skillet and bring mixture to a boil, stirring and scraping brown bits from bottom and sides of the skillet. Reduce liquid over high heat until about ½ cup and adjust seasoning if necessary. Pour sauce over beef to serve.

BEEF: Add Indonesian beef skewers to your repertoire of summer BBQ menu. Skip peanut sauce if there's any suggestion of peanut allergy.

INDONESIAN BEEF SKEWERS:

1½ lb. beef sirloin                                                       

1 clove garlic, minced

2 tbsp. soy sauce                                                        

1 tbsp. canola oil

1 tsp. ground cumin                                                    

1 tsp. ground coriander

basting sauce:

   3 tbsp. lemon juice                                      

   2 tbsp. soy sauce

   ¼ tsp. ground cumin                                    

   ¼ ground coriander

peanut sauce:  ***use your discretion as for peanut allergy***

   1 cup water                                                  

   2/3 cup creamy peanut butter

   2 cloves garlic, minced                                

   2 packed tbsp. brown sugar

   1½ tbsp. lemon juice                                    

   1 tbsp. soy sauce

   ¼ to ½ tsp. red pepper flakes

Cut beef into 1-inch cubes. In a large non-reactive bowl combine garlic, soy sauce, oil, cumin and coriander. Add beef and stir well to coat meat. Cover bowl and refrigerate for at least 2 hours or until the next day, stirring occasionally.

Mix basting sauce ingredients together and set aside.

In a saucepan, combine water, peanut butter and garlic. Cook over medium heat, stirring, until mixture boils and thickens. Remove from heat and stir in brown sugar, lemon juice, soy sauce and pepper flakes. Stir to dissolve sugar. Set aside

When ready to cook, lift meat from marinade and pat dry lightly. Thread 4 or 5 pieces on each soaked and dried bamboo skewer. Arrange skewers on a lightly greased grill 2 to 4-inches above the bed of hot coal, or gas BBQ over direct heat. Cook meat, turning often, until well browned and done to your liking, 6-8 minutes for medium rare. About 3-4 minutes before meat is done, brush meat all over with basting sauce.  Serve with peanut sauce. Omit peanut sauce if preferred

BEEF: Steak fajitas imakes for a healthy and hearty lunch. Serve it with a fresh garden salad, it's great as a summer dinner.

STEAK FAJITAS:

4 whole wheat tortillas                                    

1 avocado, peeled, stoned and sliced  

2 tomatoes, chopped                                                   

¼ cup chopped coriander

½ cup sour cream                                                       

2 tbsp. cooking oil

filling:

   12 oz. beef sirloin                                        

   1 cup green peppers strips

   1 large red onions, thinly sliced                   

   1 tbsp. Worcestershire sauce

   1 tsp. cooking oil                                         

   1 tbsp. lime juice

   1 clove garlic, slivered                                 

   ½ tsp. cumin

   ½ tsp paprika                                                           

   dash hot sauce

salt and pepper

Cut beef across the grain into slices then into strips about 1 ½-inch long and ¼-inch thick. Combine rest of filling ingredients and pour over beef in a large bowl. Marinade beef for 20 minutes at room temperature, or up to 12 hours in refrigerator.

Drain meat and reserve marinade. In a large non-stick skillet over high heat, heat 2 tbsp. oil until hot and cook beef mixture for 3-4 minutes. Add reserved marinade and cook 1 minute to glaze meat. Add salt and pepper to taste.

In the meantime, re-heat tortillas in 320 degrees oven until warm. Divide meat mixture between the tortillas. Add in tomatoes, avocado, chopped coriander and sour cream. Fold bottom of tortilla over filling to serve.

BEEF: Beef stews are always hearty and well received. This recipe should be no exception.

TEXAS BEEF STEW:

4 lbs, beef short ribs                                                   

1 green bell pepper, diced

1 large onion, chopped                                               

2 cloves garlic, chopped

2 tsp. chilli powder                                                     

1 cup tomatoes, fresh or canned

1 x 4oz. can green chillies, drained and chopped--optional    

2 cups beef stock

                                               

2 cans (19 oz. each) kidney beans                              

1 can (12 oz) whole kernel corn

salt and pepper                                                           

cooking oil                                                                  

1 to 1½ tbsp. corn starch mix with ½ cup cold water                                      

In a heavy saucepan over medium-high heat, heat 2 tbsp. oil until hot and brown short ribs in batches. Add salt and pepper to browned meat, and transfer browned pieces to a large casserole. Pour off fat from pan.

Preheat oven to 350 degrees F.  Add 1 tbsp. oil to saucepan and heat until hot. Add in onions, green peppers and garlic and cook for 3 to 4 minutes. Stir in chilli powder and cook for 1 to 2 minutes more. Add tomatoes and green chillies, if using, and the beef ribs. Stir ingredients well together to coat meat. Add beef stock and a bit of water if necessary to cover the meat completely. Increase heat to high and bring mixture to a boil. Adjust seasoning. Transfer meat mixture to the casserole and bake, covered, for 2 hours or until meat is tender.

Remove meat to a large serving platter and keep warm. Skim off fat from the sauce in the casserole. Drain cans of beans and corn and add them to the sauce. Bring to the boil and simmer at reduced heat for 10 minutes.

Add in cornstarch solution gradually, stirring well to mix in and cooking until sauce thickens slightly. Pour sauce over the ribs to serve.

BEEF: Steak and kidney pie, once a British staple, is not readily available in the UK any more. So try making it at home. With a store-bought pastry, it is not too difficult to do.

BASIC SHORT CRUST PASTRY:

1 lb cold lard cut into cubes                                        

5-5 ½ cups all purpose flour

3 tsp. salt                                                                    

1 egg

1 tbsp. vinegar                                                            

¾+ cup ice water

Beat egg and vinegar into ice water to make up 1 cup liquid. Refrigerate until use.

Place flour and salt in work-bowl of food processor fitted with steel blade. Process on/off to mix.  Add lard into work bowl and process a few seconds until mixture resembles coarse bread crumbs.  With machine running, add ice water mixture in a steady stream through the feed-tube. Process with on/off pulses a few times, until mixture is just coming together into a ball. Do not over process.

Turn dough out onto a large piece of waxed paper. Bring the edges of paper together and pressing through the paper to make dough into a ball.  Knead gently once or twice to distribute the fat evenly. Flatten the ball out to a large flat round. Wrap well and refrigerate 10 minutes before using.

Dough may be frozen for up to 1 month. Defrost in fridge before using.

This recipe is sufficient for a double-crusted pie. If only a top or bottom pie crust is needed, make dough with half the amount of ingredients. 

STEAK AND KIDNEY PIE WITH MUSHROOMS:

½ quantity of short-crust pastry, home-made or store-bought

2 lbs. stewing beef, cubed                                          

1 lb. beef or lamb kidneys,

½ lb, mushrooms, sliced                                             

1 medium onion, sliced                                              

2 ½ cups beef stock                                                    

3-4 tbsp. all purpose flour

salt and pepper + pinch of cayenne pepper                                        

1 tsp. Worcestershire sauce                                         

cooking oil

                                   

egg wash—beat egg with equal amount of cold water—for brushing

Roll out pastry to ¼-inch thickness and big enough to cover a large baking pan or an oven-proof casserole. Place it on a wax paper-lined plate. Refrigerate before using.                                                                     

Trim and remove membranes from kidneys and cut in 1-inch pieces. 

In a large non-stick saucepan over high heat, heat 2 tbsp. oil until hot. Dredge beef cubes in flour, shaking off and reserving excess, and sear them in hot oil, in batches, until browned. Season browned meat with salt and pepper to taste and transfer to the baking pan or casserole.  Add 1 tbsp. oil and heat it until hot. Add kidneys and toss them in hot oil for 1-2 minutes. Remove with a slotted spoon and add them to the beef.

Add 1 tbsp. oil to pan and cook onions and mushrooms over medium high heat until soften. Add 3-4 tbsp. flour, including flour which has been reserved from dredging the beef, stir in and cook for 2-3 minutes. Add beef stock, stirring and scraping up brown bits from bottom and sides of pan. Bring to a boil; then add salt to taste, cayenne pepper and Worcestershire sauce; then return beef and kidneys to the pan. Cover and simmer for 1½ to 2 hours or until beef is tender. Transfer beef mixture to baking dish and let cool completely.

Preheat oven to 450 degrees F. Take pastry out of fridge and fit it over baking dish, sealing and crimping edges decoratively. Cut a hole in the centre, and make small slashes in the pastry to let steam escape. Brush pastry with egg wash and decorate top with cut pieces of pastry if desired.

Bake pie for 10 minutes. Lower temperature to 350 degrees F. and bake 20 minutes or so longer or until crust is golden brown. Serve immediately.

BEEF: Meat loaf is easy to make. This recipe offers a twist to the standard version.

SAFARI BEEF LOAF:

1 ½ to 2 lbs. lean ground beef or lamb

3 tbsp. butter                                                   

2 onions, chopped

1 clove garlic, minced                                     

2 slices white bread

1¼ cup milk                                                    

2 eggs

2 tbsp. curry powder

1 tbsp. sugar                                                   

2 tbsp. lemon juice

½ tsp. salt + ¼ tsp. freshly ground pepper

½ cup sliced almonds                                     

½ raisins

In a saucepan, melt butter over medium-high heat. Cook onion and garlic until onion is softened. Soak bread in milk.

Preheat oven to 350 degrees F. and grease a 9-inch (2 L size) square pan.

In a large bowl, combine ground meat with 1 beaten egg, the cooked onion and garlic and the rest of the ingredients. Squeeze bread, reserving milk and add to meat mixture. Mix well together.

Transfer mixture into prepared pan. Beat milk with the remaining egg and pour over meat loaf. Bake for 1 hour or until top is lightly brown and meat is cooked. Serve hot with a green salad or cooked vegetables. 

BEEF: This is a change of pace from the standard hamburger. When served with a salad made with garden fresh ingredients, it is a good meal for the summer.

BEEF & MOZARELLA BURGERS:

1 ½ -2 lbs. minced sirloin or store-bought lean ground beef                                                   

2 cups fresh bread crumbs

1 small red onion, very finely chopped                      

4 cloves garlic, crushed

½ cup finely shredded basil leaves                             

1 ¾ oz. black olives, finely chopped

1 tbsp. balsamic vinegar                                             

1 egg, lightly beaten

1 slice mozzarella cheese                                

salt and pepper to taste

Put the beef, bread crumbs, onion, garlic, basil, olives, balsamic vinegar and egg in a large bowl and season well with salt and pepper. Mix ingredients well together. Cover bowl and refrigerate for about 2 hours.

Cut mozzarella cheese into 8 pieces--roughly ¾ x 1¼ x ¼ -inch in size.

Divide beef mixture into eight portions and form each portion into a ball.  Push a piece of mozzarella into middle of each ball; then mound minced mixture around to cover the hole and flatten the ball to form a patty.

Preheat barbeque to high and oil the grill. Cook beef patties for 3-4 minutes on each side or until desired doneness. If using store-bought ground beef, make sure patties are cooked.

Serve with a fresh green salad.

BEEF: The result of this burger will be so much better if sirloin steak, instead of ground beef, is used.

BACON BURGER WITH THE WORKS:

1 ¾ to 2 lbs ground sirloin or store-bought lean ground beef                          

1 onion, finely chopped

1 egg, lightly beaten                                                    

½ cup fresh breadcrumbs

2 tbsp. tomato paste                                                    

1 tbsp. Worcestershire sauce

2 tbsp. chopped flat-leaf parsley                                

3 large red onions

6 slices bacon

6 then slices Cheddar cheese

6 large hamburger buns or ciabatta buns, halved and toasted                                                                         

12 slices tomatoes

Shredded lettuce

tomato ketchup, mustard to serve

salt & pepper to taste

cooking oil

***A piece of sirloin steak, bone removed and cut into cubes, can be easily grinded or minced in a food processor with steel blade attached***

Mix together beef, onion, egg, breadcrumbs, tomato paste, Worcestershire sauce, parsley and salt and pepper to taste. Knead ingredients together a few times to mix well. Divide into 6 portions and form each into a burger patty.

Slice onions into thin rings and cook them in 1 tbsp. oil in a large skillet over medium-high heat until softened.  Push onions to one side of skillet and cook bacon until crisp.

Heat barbeque until hot and brush grill liberally with oil. Cook burgers for 3-4 minutes on each side or until browned and cooked to desired doneness. If using store-bought ground beef, cook until no longer pink inside, and do not leave it partially cooked.

Sandwich each hamburger bun with shredded lettuce, 2 slices tomato, burger patty and top this with a slice of cheese. Pile the onions, bacon, tomato ketchup and/or mustard on top.