STORM's blog: "RECIPES--MAIN DISH--BEEF"

this is to check the blog posting system.. no comments needed

1 lb Boneless beef sirloin, or beef round

1 lb Boned chicken breasts

1 lb Fish fillets

1 lb Medium shrimp

1 lb Chinese cabbage

1/2 lb Fresh forest mushrooms, or Cultivated mushrooms

Lemon juice

2 pk Enoki mushrooms (3 1/2−oz packages)

3/4 lb Chinese pea pods

2 bn Green onions

2 bn Spinach

8 oz Canned water chestnuts drained and sliced

8 oz Canned bamboo shoots drained and sliced

4 cn Chicken broth (13 3/4−oz cans)

Sweet−and−sour sauce

Soy sauce

Prepared hot Chinese mustard

1/4 lb Fine egg noodles; cooked

Cilantro or chives; chopped (optional)

It is not necessary to use all ingredients listed here as long as you offer an interesting blend of meats, fish and vegetables.

Other meats and vegetables can be substituted, if desired.

Place beef, chicken and fish in freezer and chill until firm to touch but not frozen.

Slice beef and chicken in strips 1/4−inch thick and about 2 inches long.

Cut fish into 3/4−inch cubes.

Shell and devein shrimp.

Chop cabbage into bite−size chunks.

Clean mushrooms. If using forest mushrooms, remove and discard stems.

Slice mushrooms and sprinkle with lemon juice.

Cut off and discard root portion of enoki mushrooms and separate clusters as much as possible.

Wash, trim ends and string pea pods.

Clean green onions and cut in halves lengthwise, including green portion.Cut into 2−inch lengths.

Clean spinach and discard thick stems.

To serve, arrange beef, chicken, fish, shrimp, cabbage, forest mushrooms, enoki mushrooms, snow peas, green onions, spinach leaves, water chestnuts and bamboo shoots in individual rows on large platters or serving plates.

Bring broth to boil.

Place heating unit under Chinese hot pot and pour boiling broth into hot−pot bowl.

Using Chinese wire ladle and chopsticks or fondue forks, each person places whatever ingredients are desired into hot broth to poach. When cooked (this will take only a few moments), ingredients are then dipped into sweet−and−sour sauce, soy sauce or hot mustard

1 Lb. Steak Tips, (bite size pieces)

1/2 Cup Soy Sauce

4 Tsp. Cornstarch

1 Tsp. Sugar

2 Tbsp. Olive Oil

1 Medium Onion, Thinly Sliced

1 Cup Broccoli, Fresh

In a large bowl, marinate the Steak Tips for 10 minutes in Soy Sauce, Cornstarch and Sugar.

Remove the Steak Tips from bowl and reserve the sauce mixture.

Place the Steak Tips in a large frying pan, and brown in Olive Oil.

Add Onion and cook until onion is tender, but crisp.

Stir in Broccoli.

Cook 10 minutes.

Stir in reserved marinade.

Serve over rice.

Variation: Use Pea Pods instead of Broccoli. Use Steak Strips, usually packaged for stir-fry instead of Steak Tips. Use Frozen Broccoli instead of Fresh, but cook for only 2-3 minutes after adding, instead of 10.

 1 2 to 3 pound beef eye of round roast

4 slices bacon

1 cup chopped onion

1 cup shredded carrot

2 cloves garlic, minced

1 teaspoon dried basil, crushed

To butterfly the roast, make a single lengthwise cut down the center of the meat, cutting to within 1/2 inch of the other side. Spread the meat open. At the center of the roast make on perpendicular slit to the right of the V and one perpendicular slit to the left. Cover the roast with clear plastic wrap.

Pound with a meat mallet to 1/2 to 3/4 inch thickness. Set aside.

Cook bacon till crisp. Drain, reserving 2 tablespoons drippings. Crumble bacon; set aside.

Cook onion, carrot, garlic and basil in reserved drippings over medium heat until tender.

Remove from heat.

Stir in bacon.

Remove plastic wrap from roast.

Spread bacon mixture over roast.

Roll up from one of the short sides.

Tie with string to secure.

Place meat on a rack in a shallow roasting pan. Insert meat thermometer.

Roast in a 325 degree oven for 1 1/4 to 1 3/4 hours or until meat thermometer registers 140 degrees.

Cover with foil and let stand for 15 minutes before carving.

Makes 8 to 10 servings