Ready in 25 minutes
Yield: 4 servings

In a mixing bowl, combine the following ingredients:
1 pound ground extra-lean beef
1/2 cup white onion, peeled and chopped
2 tablespoons Italian parsley, chopped
1 teaspoon fine salt
1/2 teaspoon freshly-cracked black peppercorn
1/2 teaspoon chili flakes
1 teaspoon garlic powder
1/4 teaspoon paprika powder
2 teaspoons Worcestershire sauce
1 piece whole egg
1/4 cup milk
1/4 cup dry bread crumbs

Mix the meat mixture thoroughly while heating in a skillet:
1/4 cup olive oil

Divide the ground meat into 12 equal portions and shape
into meatballs. Fry the meatballs to a nice golden
brown. Remove from pan and set aside.

Remove excess oil from pan. Return over low heat. In
the same pan, add:
1-1/2 cups tomato sauce
1/2 cups beef broth
1/2 cups brown sugar
2 tablespoons vinegar

Bring to a simmer to reduce the sauce, stirring constantly
and scraping the bottom of the pan to remove any brown bits.
When the desired consistency is achived, season to taste with:
fine salt
freshly-cracked black peppercorn

Add the fried meatballs into the sauce. Continue to cook over
low heat until the meatballs are heated through and well-coated
with the sauce. Serve with steamed rice.

Ready in 25 minutes
Yield: 4 servings

Drain the following vegetables:
1 can sliced carrots
1 can new potatoes
1 can green beans

Reserve and mix all the vegetable liquid. To this, add:
1-1/2 cups beef stock

Set aside. Heat a 4-1/2 quart soup pot or Dutch oven over
medium heat. Into it drizzle:
3 tablespoons vegetable oil

Meanwhile, combine:
1/2 c. all-purpose flour
1 teaspoon fine salt
1/2 teaspoon ground black pepper

Dredge into the flour mixture:
1 pound boneless sirloin, sliced 1-inch cubes

Reserve the left-over flour mixture. Shake off excess flour
mixture from meat. Raise the heat of the soup pot or Dutch
oven. Sear the beef on all sides.

In the meantime, peel and chop:
1 large white onion

Lower heat of the pot to medium and add the chopped onion.
Saute until translucent. Pour in:
1/2 cup Cabernet Sauvignon

Bring to a quick boil and simmer for about 3 minutes. Dust
with the reserved left-over flour mixture. Stir and simmer
for a minute. Add the combined vegetable liquid and beef
stock, and then add:
1 piece bay leaf
1/4 cup real bacon bits (optional)
1 teaspoon granulated garlic or garlic powder
1 teaspoon dried thryme.

Again bring to a quick boil and then to a simmer. Cover.
Simmer for about 5 minutes. Add the drained vegetables.
Continue cooking until it is heated through. If the
consistency of the stew is too light, you may thicken with
a mixture of:
cornstach
water or beef stock

Season to taste with:
fine salt
freshly-ground black pepper

Ready in 20 minutes
Yield: 6 servings

In a heated large non-stick skillet, heat:
1 teaspoon vegetable oil

Adjust to medium heat, add:
1 large white onion, coarsely-chopped

Saute and then put:
2 teaspoons bottled minced garlic

Continue cooking until translucent. Over high heat,
saute:
1-1/4 pounds lean ground beef

Cook, turning and breaking meat until browned
for about 5 minutes. Lower the heat, add:
2 tablespoons brown sugar, firmly-packed
1 tablespoon apple cider vinegar
2 teaspoons Worcestershire sauce
1 cup tomato sauce
1/2 cup catsup

Mix all the ingredients thoroughly. Simmer for
abount 5 minutes, constantly stirring. Season with:
fine salt
ground black pepper

Continue to simmer for another couple of minutes.
Serve on slightly-heated or toasted hamburger buns.

Ready in 20 minutes
4 servings

In a mixing bowl, combine:

1 pound beef tenderloin, sliced into strips
2 tablespoons soy sauce
2 teaspoons rice wine
1 teaspoon sesame oil
1 teaspoon ground black pepper

Set aside. Heat a stainless-steel wok. Add:

1 tablespoon cooking oil

Saute:

1 tablespoon fresh ginger, minced

Stir-fry until aroma comes out. Add the seasoned meat. Continue to saute until it changes
color and juices come out. Simmer uncovered, stirring frequently. When almost dry and meat
is cooked, put in:

2 cups broccoli florets, already blanched
1 small can whole kernel corn, thoroughly-drained

Stir-fry for another couple of minutes until vegetables are heated through. Sprinkle:

1/4 teaspoon chili flakes

Mix well. Check seasonings and adjust if necessary.

Ready in 30 minutes
5 servings

Heat a skillet. Add:

1/4 cup peanut oil

Heat oil over medium heat. While oil is heating, in a bowl, season:

1 pound sliced beef tenderloin or sirloin

with:

fine salt
ground black pepper

Set aside meat for a while. In a zip lock plastic bag, put:

1/3 cup cornstarch

Add the seasoned meat and toss to coat with cornstarch. Remove meat from the bag and shake
excess cornstarch. Adjust heat to high. Quickly fry in heated oil just to brown. Transfer
meat on a plate with absorbent paper towel. Set aside. Remove excess oil from pan. Over
medium heat, saute:

2 teaspoons fresh ginger, minced

Add:
1 onion, quartered

Cook the onion until soft, mixing constantly. Put back the browned meat. Saute for 2 minutes.
Add:

1 package (16 ounces) frozen mixed vegetables, defrosted

Stir, cook for a minute, and pour in:

1/2 cup bottled sweet and sour sauce

Cover and simer for 5 minutes, stirring regularly. Serve hot on cooked rice. Garnish with sliced
spring onions or leeks.