Beef Recipes

Orange Beef:

Whisk together the sherry, cornstarch, and egg whites until the mixture is foamy. Add the beef and toss to coat the pieces well. Set aside
Cut meat into 2 by 2-inch pieces
Heat 4 tablespoons peanut oil in wok. Fry quickly, just until crispy and browned, remove to wok rack to drain
Add remaining 2 tablespoons peanut oil to wok
Add orange rind and red peppers to hot oil in wok. Stir-fry until orange rind begins to darken and aroma from oil becomes pleasant
Add remaining ingredients and stir until bubbly (add more beef stock if too thick)
Add fried beef and toss to coat with sauce
Serve at once with steamed white rice

Marinate beef in 1/3 of brandy and red wine for at least 1 hour. Turn occasionally
In large heavy skillet heat half the butter until foamy
Mix together flour with salt and pepper to taste. Roll beef cubes in flour, place in hot butter and brown, removing cubes as they are done
In separate skillet, heat remaining butter; add onions; stir, cover and simmer over low heat 2 minutes
Add mushrooms, turn up heat and sauté for 3 minutes. Remove from heat; add tomato paste,garlic and 1 tablespoon flour. Mix until smooth
Add remaining brandy, red wine, beef stock, bay leaf, thyme, salt and pepper to taste. Boil, reduce heat. Simmer 15 minutes
Add beef and simmer 1 1/2 hours

Serve on top of cooked egg noodles or pasta
Can be garnished with sprigs of fresh parsley
Boeuf (� la) Bourguignonne is French for a beef stew made 'in the style of Burgundy,' or Burgundian beef. This means it is usually made with a red Burgundy wine as part of the liquid, and usually onions and mushrooms. However, it can also be made with a white Burgundy, and frequently some brandy is added to the stew

Combine salt pork, onions, parsley, bay leaves, salt, garlic, pepper, thyme and cloves in Dutch oven
Add roast, water and sherry. Place sheet of foil over pan, then cover with lid
Bake in a preheated 300°F oven, or simmer over very low heat 3 hours, or until fork-tender (do not remove lid until near end of cooking)
Slice meat and serve over spaghetti tossed with pan juices

Mix all ingredients except steak, salt and pepper; simmer 30 minutes
Brush meat with sauce
Place steak on grill 4 inches from medium coals. Cook 15 minutes on each side, basting frequently wth sauce
Season with salt and pepper after turning and after removing from grill
Serve with remaining sauce

Sprinkle both sides of the steak with salt and pepper
Grill over a hot fire. While it is cooking, mix over very low fire in a small pan, with a fork, the butter with the chopped herbs and shallot until creamy
Just before serving, place half the butter on two hot serving plates. Place the cooked steaks on top and the rest of the butter on the top of the steaks

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