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.

Ready in 20 minutes
Yield: 6 servings

Heat a large saute pan and put:
3 tablespoons peanut oil

Heat the oil. Add:
1 package (8 ounces) fresh shitake mushrooms,
already sliced (optional)

Cook the mushrooms, constantly stirring until its liquid
has totally evaporated. Remove from pan and set aside.

In the same pan, saute:
1 tablespoon ginger, crushed & finely-chopped

Continue cooking until its aroma comes out. Add:
3 cloves garlic, finely-chopped

Saute until translucent. Add:
1-1/4 pounds sirloin steak, sliced into strips

Cook stirring constantly for about 5 minutes, and then
put in:
2 tablespoons rice wine

Simmer for about a minute, and then add:
1/3 cup low-sodium soy sauce
1/4 teaspoon ground black pepper
1 package (16 ounces) frozen mixed vegetables
1/2 cup beef stock

Put back the cooked mushrooms, if using. Bring to a quick
boil and simmer for another 5 minutes. Adjust the seasonings
if necessary. Thicken with a mixture of:
1-1/2 tablespoons cornstarch
1 tablespoon water or beef stock

Lastly, stir-in:
2 teaspoons sesame oil

Serve hot on steamed Japanese rice or any rice of your choice.
Before serving, top with:
green onions or scallions, cut 1/2 cm. long

What You Need:

1/4 C ketchup
1/4 C mayonnaise
2 TBSP lemon juice
1 TBSP sugar
1 TBSP Worcestershire sauce
1 tsp. celery seed
1/2 tsp paprika
1/4 tsp cayenne
3 C cabbage, shredded
1 small yellow onion, chopped fine
1/4 C mayonnaise
2 tsp. white wine vinegar
1 TBSP sugar
1 tsp salt
Corned beef (1 1/2 lb) sliced thin
12 slices rye bread
1 stick unsalted butter
6 slices Swiss cheese

How to Make It:

Place the ketchup, 1/4 C mayonnaise, lemon juice, sugar and Worcestershire sauce in a mixing bowl and whisk being sure the sugar is completely dissolved.
Add the celery seed, paprika and cayenne, stir until mixed well and set aside.
Place the cabbage and onion in a large bowl and toss.
In a separate bowl whisk the mayonnaise, vinegar, sugar and salt together.
Pour the mixture over the cabbage and onions and stir well.
Heat the grill to medium high.
Place the slices of corned beef on the grill and cook 30 seconds or just long enough to heat them through.
Butter one side of each piece of rye bread.
Spread the dressing mixture on the other side of each slice of bread.
Place a slice of cheese on 6 pieces of the bread on the dressing side.
Place all the bread slices on the grill butter side down and toast about 45 seconds or until lightly brown and the cheese is just beginning to melt.
Place the corn beef slices on top of the cheese.
Add the cabbage mixture and top with the other slice of bread.

This is not your typical Ruben sandwich. The combination of these ingredients together will keep them coming back for more. 

What You Need:

2 TBSP black peppercorns, crushed
1 TBSP mustard seed, crushed
3 TBSP paprika
2 TBSP light brown sugar
2 TBSP kosher salt
1 TBSP garlic powder
1 tsp cayenne
1 (10 lb) rib roast, boneless
1/4 C Worcestershire sauce

How to Make It:

Toss together the peppercorns, mustard seed, paprika, brown sugar, salt, garlic powder and cayenne in a large mixing bowl
Brush the roast with Worcestershire sauce on all sides.
Rub the peppercorn mixture over the roast.
Cover the roast with plastic wrap and refrigerate overnight.
Allow the roast to stand at room temperature for 40 minutes before grilling.
Heat the grill to medium.
Grill the roast over indirect heat for 3 hours for medium 2 hours for medium rate.
The internal temperature of the roast should reach 135 degrees when completely cooked.
Cover the roast loosely with foil and allow to rest 30 minutes before slicing.

A large piece of meat when cold allows any juices to thicken. By allowing the meat to stand at room temperature the juices warm up and will allow for the flavor to flow throughout the meat while grilling. A large piece of meat needs to rest after grilling to allow the internal temperature to rise slightly before serving.

What You Need:

2 lbs lean ground beef
2 onions, minced
2 garlic cloves, minced
2 TBSP parsley, chopped
1 tsp ground coriander
1 tsp ground cumin
2 tsp salt
1 tsp pepper
2 flat metal skewers

How to Make It:

Place the ground beef in a food processor.
Add the onion, garlic and parsley.
Process until mixture becomes smooth.
Remove and place in a large mixing bowl.
Add the coriander, cumin, salt and pepper to the mixture.
With your hands mix all the ingredients together well.
Form the mixture into two meatloaves.
Run the skewers through the center of each loaf.
Heat the grill to medium high.
Place the loaves on the grill and cover.
Cook 20 minutes turning over half way through the cooking time.

If you like your ground beef a little rarer you can cook these for about 15 minutes. For more well done meat cook just a little longer.