Gourmet Beef Recipes

Chateaubriand with Lemon and Tarragon Cream

Preheat oven to 400° F (200° C)

In a heavy skillet heat the butter and brown the meat on all sides. Season with salt and freshly ground pepper.
Mix the parmesan, bread crumbs, lemon peel and parsley and roll the meat in this mixture patting it firmly around the meat. Place the meat in an oven-proof casserole dish and roast for 25 minutes at 400° F (200° C). Remove from the meat from the oven, cover and let it rest for 15 minutes before slicing and serving.

Stir the grated lemon peel, lemon juice, tarragon and crème fraiche together. Whip the cream and fold into the sour cream mixture. Season with salt and pepper, cover and keep in the refrigerator until ready to serve with the meat.

Accompaniment: About ¾ kg small buttered potatoes with chopped fresh parsley and tarragon.

Chateaubriand with Lemon and Tarragon Cream

(Serves 4)

1 to 1-½ lbs chateaubriand
Butter
Salt and freshly ground pepper
2 oz (60 g) grated fresh parmesan
¼ Cup (½ dl) bread crumbs
Grated rind of ½ lemon
¼ Cup (½ dl) whipping cream

Lemon Cream
¾ Cup crème fraiche (or light sour cream)
1 tsp grated lemon
Small bunch of chopped fresh tarragon
Salt and freshly ground pepper

Spicy Meat Balls in Vegetable Sauce

This is a healthy, tasty meal. The meatballs are baked in the oven and the sauce has a natural tomato flavor.

Chop the onion and mince the garlic and sauté for 1-2 minutes in a little oil. Add the onion and garlic to the ground meat, together with the cardamom, cumin, cayenne pepper, coriander, egg and dried bread crumbs. Season with salt and pepper and mix well. Take a teaspoon, dip it in a glass of cold water, then scoop a portion of the ground meat and form it into a meat ball. Place the meat balls on a baking tray lined with baking paper and bake in the oven at 350° F (180° C) for 20-30 minutes or until meatballs are done.

While the meatballs are in the oven, chop the aubergine and onion, heat the oil in a saucepan and sauté the aubergine and onion until soft. Add the tomato paste, tomatoes, water and sugar and simmer for about 10 minutes. Sauce should be thickened before you put the meatballs in it. Add a little lemon juice and season with salt and pepper. Serve with cooked rice.

Spicy Meat Balls in Vegetable Sauce

(Serves 4-6)

1 lb ground veal or beef
1 tsp ground cumin
1 tsp ground cardamom
½ tsp ground cayenne pepper
1 tsp ground coriander
2 cloves of garlic
1 small onion
1 egg
2 oz (60 g) dry bread crumbs
1 tsp tomato paste
1 Tbsp lemon juice
Salt and pepper
1-2 Tbsp cream (or whole milk)

Sauce:
1 tin (8 oz / 250 g) chopped tomatoes
3 tsp tomato paste
1 Cup (2 dl) water
½ aubergine (egg plant)
½ onion
1 Tbsp olive oil
½ tsp brown sugar
Juice of ½ lemon
Salt and pepper

(Serves 6)
Once you have prepared all the ingredients for this stew, you can just let it cook gently until it is ready to serve. You need serve nothing else, unless you want a salad or other vegetable.

Mix flour, salt and ground pepper and dredge meat in this mixture. Heat vegetable oil in a large Dutch oven or crock pot and brown meat a little at a time. Heat the water to boiling, add the bouillon cube and pour over meat. Add the bay leaf and chopped onion. Cook in crock pot over low heat or in the oven at 300° C (150° F) for 2 hours. Stir in remaining vegetables, salt and pepper and continue cooking for another 30-40 minutes or until vegetables are tender.

Remove from oven. If you wish to thicken the sauce, mix a little flour with water until smooth (about 2 Tbsp flour to ½ Cup (1 dl) water and stir into the stew, heat to boiling, stirring constantly and cook until thickened.

Beef Stew

½ Cup all purpose flour
1 tsp salt
¼ tsp pepper
2 lbs beef (suitable for stew) cut into 1-inch (2-3 cm) cubes
2 Tbsp vegetable oil
1-½ liters (6 Cups) hot water
2 beef stock cubes
3 medium potatoes, peeled and cut into 1-inch (2-3 cm) cubes
1 medium turnip, parsnip or celery root, peeled and cut into
1-inch (2-3 cm) cubes
4 carrots, peeled and cut into 1-inch (2-3 cm) slices
1 green or red bell (capsicum) pepper, seeded
and cut into strips
1 Cup (2 dl) celery cut into 1-inch (2-3 cm) pieces
1 medium onion, chopped (about ½ Cup / 1 dl)
1/2 Tbsp salt
¼ tsp freshly ground pepper
1 bay leaf

Piroggy

This is a main meal which can be made and eaten in the kitchen in a cozy winter evening. Serve a tossed salad with this and your evening is complete.

Pastry

Dissolve the yeast in the warm water, add salt olive oil and flour, a little at a time. Mix the dough and knead it until it is soft and elastic. Let the dough rest in a bowl in a warm place, covered by a wet cloth for 15-20 minutes.

Filling

Peel onion and Jerusalem artichokes (or parsnips) and chop. Wash and seed the bell pepper and chop. In a heavy skillet heat a little oil and sauté the onion, Jerusalem artichoke and bell pepper. Add the orange juice and tomato pure and cook 2-3 minutes longer. Season with cumin, paprika and chili. Set aside.

In the same skillet, brown the ground beef and season with salt and pepper. Remove the meat to a sieve and drain the liquid from the meat. Mix the ground beef, vegetables and raisins.

Divide the pastry into four equal portions and roll out into thin, square pieces (about 10 x 10 in. / 25 x 25 cm). Beat the egg and brush the dough. Divide the filling equally among the four pieces of pastry and fold the dough around the filling. Tuck in the ends first and then roll together. Brush the pastry with egg and sprinkle with the paprika. Place the piroggy on a baking tray lined with baking paper. Bake in a preheated oven at 350° F (180° C) for 10-15 minutes. Serve warm with a tossed salad.

Piroggy

(Serves 4)
Pastry
½ oz (20 g) yeast
¾ Cup (1-½ dl) warm water
1 tsp salt
1 tsp olive oil
½ Cup (1 dl) whole meal flour
1-½ Cups (3 dl) all-purpose flour

Filling
1-2 onions
1 large clove of garlic
6 oz (180 g) Jerusalem artichokes (or parsnips)
1 red bell (capsicum) pepper
Juice of 1 orange
1 tsp tomato puree
2 tsp ground cumin
1 tsp paprika
½ tsp ground chili pepper
10 oz (300 g) ground (minced) beef
3 Tbsp olive oil
1 tsp coarse salt
½ tsp freshly ground black pepper
¾ Cup (1-½ dl) raisins
1 egg
1 tsp paprika (extra)

Brown the meat for 15 minutes in a preheated oven at 450° F (225° C). Pour the red wine in the bottom of a roasting pan, reduce oven temperature to 350° F (175° C) and continue to roast the meat for 45 minutes more. (You can use a meat thermometer and roast the meat to desired doneness. Remove meat from oven, keep warm and let it rest for 20 minutes.

Make the sauce from the drippings by adding the veal or chicken stock to a boil in a medium-sized saucepan. Thicken with corn starch added to a little cold water and then adding it to the sauce. Cook over low heat until sauce thickens. Season with salt, pepper and a little sugar. Add the butter and beat the sauce until smooth. Cut meat into thin slices to serve. Serve sauce separately.

Beef Fillet

(Serves 6)

1-½ kg (3 lbs) marbled beef fillet
Small bunch fresh thyme
Sea salt
Freshly ground pepper
1-½ Cups (12 fl oz / 3 dl / 375 ml) dry red wine
2-¼ Cups (18 fl oz / 5 dl / 565 ml) veal or chicken stock
Corn starch
Salt, pepper, sugar
Butter

Although the meat is marinated in an Asian flavor, the potatoes lend this dish a western touch. Good with green beans or a salad.

Mix the soy bean paste until soft (in a mortar if necessary) and place in a bowl. Add finely minced garlic, ginger, brown sugar, freshly ground pepper and sesame oil. Place the meat slices in the marinade and mix with the marinade. Cover the bowl and let the meat marinade for 30 minutes.

Peel the potatoes and cut into 1-inch (2-3 cm) thin slices. Heat the oil in a large skillet and fry the potato slice until golden brown. Drain on paper towels, set aside on a large platter and keep hot.

In a wok, heat 2 Tbsp oil and fry the meat , a couple of slices at a time, over medium heat for 1-2 minutes each side. Do not cook too many slices at once, or the oil will cool down and the meat will stew. Place the fried steak over the potatoes and keep hot.

Wash the ox heart cabbage (or bok choy), slice into thin strips, peel garlic and mince finely. Place the tablespoon vegetable oil in the wok and stir fry over medium heat for about 1 minute. Add the soy sauce and fish sauce and serve immediately with the meat and potatoes.

Note: Freshly cooked rice may also be served with this dish.

Malaysian Beef Steak

(Serves 4)

1 lb (ca. 500 g) thin beef (or veal) slices

Marinade:

1 Tbsp miso (soy bean paste)

1 finely minced clove of garlic

1 Tbsp finely minced ginger

1 tsp brown sugar

¼ tsp freshly ground black pepper

½ Tbsp sesame oil (or vegetable oil)

6-7 oz (200 g) potatoes

3 Tbsp vegetable oil

Vegetables:

1 small ox heart cabbage (or bok choy)

2 large cloves of garlic

1 Tbsp vegetable oil

1 Tbsp soy sauce

1 Tbsp fish sauce

Dad’s Beef Oriental

This is a bit westernized, but good, especially if you like a light taste to the Asian food. You can use whatever fresh vegetables you have, but try to keep the amount to that indicated in the recipe.

Boil the water and cook the noodles following the directions on the package.

Peel and chop the onion. In a wok, heat the oil and lightly fry the onion until just transparent. Add the ground (minced) beef and stir gently. Add the paprika, soy sauce, a little salt and pepper, and a dash of brown sugar. Add the vegetables and water and simmer for 2-3 minutes. Add the crème fraiche or light sour cream and crushed garlic, Stir through and serve with the hot noodles. Garnish with freshly chopped coriander or parsley.

Dad’s Beef Oriental

(Serves 4)

1 small onion

1 Tbsp vegetable oil

Ca. 8 oz (250 g) ground (minced) beef

Paprika

Dash of brown sugar

1 Tbsp soy sauce

Salt and pepper

Ca. 12 oz (350 g) mixed vegetables julienne e.g. carrots, cabbage, peas,

Green beans, celery, etc.

¼-½ Cup (½-1 dl) water

½ Cup (1 dl) light sour cream (crème fraiche)

7 oz (200 g) egg noodles

1 clove garlic

Freshly chopped coriander or parsley

Stir-fried Beef with Leek and Celery

Marinade

Peel and finely mince the shallots and garlic cloves. Divide them into three equal portions.

Peel and finely mince the ginger and mix with one portion of the minced shallots and garlic and place in a large bowl. Add the fish sauce, sherry or cognac and 1 tablespoon vegetable oil. Mix the potato or corn flour with 1 tablespoon water and add to the ginger mixture in the bowl.

Cut the beef into paper thin slices and in 1x2 inch (3x6 cm) sizes. Add the slices to the ginger mixture in the bowl and stir. Let the meat and ginger mixture marinate for 20-30 minutes.

Wash the leek, celery and carrots. Cut the celery, carrots and leek into thin slices .

In a wok or heavy skillet, heat one tablespoon oil until it almost smokes. Add one of the onion portions (you should have two) and sauté until lightly browned. Add the marinated meat and cook for 2-3 minutes stirring constantly, remove from the wok and set aside on a large platter.

Add a little more vegetable oil to the wok and heat until almost smoking; add the last portion of onion, cook a minute or two then add the carrots, leek and celery and cook for 1-2 minutes stirring constantly. Add the meat mixture and heat through 1-2 minutes.

Serve directly from the wok or on a large platter decorated with freshly chopped coriander or parsley. Serve with freshly cooked rice and a fresh green salad.

Stir-fried Beef with Leek and Celery

Serves 4

1 lb 4 oz (600 g) lean beef

Marinade

1 shallots

4-5 large cloves garlic

1 Tbsp freshly grated ginger

2 Tbsp fish sauce

1-2 Tbsp sherry or cognac

1 Tbsp vegetable oil

1 Tbsp potato flour (or corn flour)

5 oz (150 g) leek

5 oz (150 g) celery, including leaves

5 oz (150 g) carrots

2 Tbsp vegetable oil for frying

1 bunch freshly chopped coriander or parsley

13 oz (ca. 400 g) jasmine rice

Or other white rice

Accompaniments:
Freshly cooked rice and a green salad

Steak and Spiced Potato Wedges

Heat oven to 425° F (225° C).

Dry the potato wedges by placing them on a paper towel. Place baking paper on a baking tray and spread the potato wedges on the tray. Brush or spray the potato wedges with olive oil and season with chili or paprika.

Bake the potatoes for about 20 minutes, turning them after 10 minutes. Season with salt and pepper. Dry the steak with a paper towel and cook 3-4 minutes on each side in the hot butter in a small frying pan. If you are using a steak pan, you do not need to use butter. The steak should be quite soft to the touch if you like your steak rare; the steak should be firmer if you like your steak medium rare. Sprinkle the steak with salt and freshly ground pepper just before serving.

Mix the ingredients for the dressing and serve over the salad (see below).

Accompaniment: Lettuce with bean sprouts, cucumber slices, green pepper julienne and sliced fresh figs.

Steak and Spiced Potato Wedges

(Serves 1 - ca. 25 minutes preparation time)

4 oz steak e.g. beef filet (125 g)

½ Tbsp butter for frying (optional)

Salt and freshly ground pepper Wedges

1 large baking potato, washed and cut into about 8 wedges

½ Tbsp good olive oil

¼ tsp chili powder or paprika

½ tsp coarse sea salt

Dressing

½ Tbsp sour cream

¼ tsp honey

¼ tsp oregano

Salad - see Accompaniment below

1)    In a pouring bowl, beat the egg, add half of the milk and beat while adding the flour. Add more milk if necessary beating vigorously to make a smooth dough. Set this aside in the refrigerator for about half an hour.

2)      Prepare the meat sauce before you cook the pancakes. Brown the meat in a medium-sized saucepan. Add finely chopped onion and garlic and let it simmer a
few minutes. Add the cinnamon, chopped tomatoes, grated carrot, add 1/4 cup water and simmer for 30 minutes until sauce is nice and thick. Season with salt and pepper.

3)    While the meat sauce is simmering, prepare the pancakes. Put a little butter in a small saucepan (crepe pan if you have one) and swirl the butter around to cover the bottom of the pan. Pour enough of the batter into the pan and swirl it around so that it covers the bottom of the pan in a thin layer - these are not thick like American pancakes, these are thin like the French crepes. When the top begins to bubble a little, gently lift the edges all the way around and flip over. Cook on the other side. Once the pan is hot, the pancakes will cook very quickly.

4)    Rinse the lettuce and vegetables. Peel and remove the pit from the avocado. Cut the avocado in cubes and either halve the cherry tomatoes or leave them whole. Slice the cucumber in half and then in thin half slices. Mix the olive oil, wine vinegar, salt and pepper and sugar. Pour over salad just before serving and toss lightly.

5)    Place a portion of the meat sauce on the pancake and roll up. You need to divide the meat sauce into eight portions. Place the pancakes in an oven-proof, buttered casserole dish, top with the grated cheese and place under the grill for a few minutes to melt and lightly brown the cheese. Serve immediately.

Note: If you make a double portion of the meat sauce, you have enough for spaghetti the next day.

Filled Pancakes

(Serves 4)

Meat Sauce
400 g (ca. 13 oz) ground (minced) beef
1 Tbsp vegetable oil
1 onion
2 clove garlic
1/4 tsp cinnamon
1 carrot
2 small tins (cans) chopped tomatoes
Salt and pepper to taste
100 g (ca. 3 oz) grated cheese

Pancakes (Crepes)
(8 large)
3 eggs
200 g (ca. 6-1/2 oz) all purpose flour
3-4 dl(1-1/2 to 2 Cups) milk
1/2 tsp salt
Butter

Salad
1 small (or half) head of lettuce
1 avocado
10 cherry tomatoes
1/2 cucumber
1 Tbsp olive oil
1 Tbsp red or white wine vinegar
1 tsp sugar
1/4 tsp each, oregano and parsley
Salt and pepper to taste

1)    Peel and finely chop the onion. Was the other vegetables and cut them julienne. Cut the meat into strips (julienne). Press the juice from the orange and
combine with the soy sauce, and sugar and marinate the meat for about 30 minutes or until you are ready to use it.

2)    Cook the noodles following the directions on the pack of the package. This usually takes 5-10 minutes.

3)    Use a wok if you have one, or a large, heavy skillet or frying pan. Heat 1 tablespoon oil in the wok and cook the meat for 2-3 minutes. Scoop the meat up the sides of the wok and continue with the vegetables as follows:

4)    Cook the onions until lightly browned, add the shredded cabbage and cook 3-4 minutes or until it is wilted. Add the other vegetables and cook them 2-3 minute, add the soy sauce marinade, add the meat season, if necessary, with salt and pepper and serve over the cooked noodles.

Beef and vegetables

(Serves 4 - 2 large and 2 small portions)

300 g (10 oz) top round or eye of round
1 onion
2 Tbsp vegetable oil
1 zucchini
1 green, red or yellow bell pepper (capsicum)
1/2 Cup shredded cabbage
1 bunch green asparagus
1/8 Cup soy sauce
1 orange
1 tsp sugar
Salt and pepper to taste
1 package Chinese egg noodles (ca. 205 g / 8 oz)
2 spring onions (optional)

     Mix together the meat, eggs, breadcrumbs, finely chopped shallots, salt and pepper into a bowl. Divide meat into 6 equal portions and shape these into small loaves.

     Heat butter in a frying pan and cook loaves on all sides until golden brown; remove from pan and set aside to cool.

     Cut pastry ino 6 equal portions and roll out each portion to 23-25 cm by 12-15 cm (9 inch x 5 inch) rectangles. Place one cooled meatloaf into the centre of each pastry strip and brush edges of pastry with combined egg yolk and water; roll up and secure ends firmly (A little of the egg yolk mixture or a little flour and water mixed and brushed on the edges then pressed together will secure the ends of the pastry firmly.) Make 2 - 3 slits in the tops of the pastries to allow the steam to escape.

     Place the loaves on a lightly greased oven tray. Brush each loaf with egg yolk mixture. Bake the loaves in a hot oven 400 - 450 F (200 - 230 C) for 10 minutes or until golden brown, then reduce heat to moderate (350 F (180 C) and cook for
another 15 minutes. Serve immediately with the mushroom sauce.

Mushroom Sauce

     Heat butter in a small saucepan. Add finely sliced mushrooms and saute until mushrooms are tender. Add the flour and stir until combined. Cook 1 minute. Remove saucepan from heat, add wine, water and crumbled stock cubes (bouillon cubes). Return saucepan to heat and stir until sauce boils and thickens. Add basil and tomato paste and mix well. Simmer sauce uncovered 5 minutes. Serve with above Beef puffs.

Beef Puffs

(6 Servings)

1 kg (2 lb) ground beef
3 eggs
1/2 Cup (1 dl) dry bread crumbs
6 shallots
Salt and pepper
Freshly ground black pepper
60 g (2 oz) butter
500 g (1 lb) package puff pastry
1 egg yolk
1 Tbsp water

Mushroom Sauce
90 g (3 oz) butter
250 g (8 oz) button mushrooms
3 Tbsp flour
1 Cup (2 dl) dry red wine
1-1/2 Cups (3 dl) water
2 beef stock cubes (bouillon cubes)
1/2 tsp basil
3 Tbsp tomato paste
Salt and pepper

Slice onions in rings. Slice tomatoes into wedges and remove the seeds.. Wash and cut the mushrooms in fourths. Mince the garlic.

In a large saucepan, sauté the onions until transparent; add the sliced mushrooms and sauté lightly (about 3 minutes). Add the tinned (canned) chopped tomatoes, tomato puree, garlic, sour cream and salt and pepper. Add the uncooked ground beef and mix through the sauce. Pour this mixture in a buttered oven-proof casserole dish. Top with the tomato wedges. Cut the bacon pieces into halves and place over the tomato wedges.

Bake the casserole at 180 C (350 F) for 30 minutes. Increase heat to 200 C (400 F) for 30 minutes more.

Serve with small boiled or roasted potatoes and salad.

Tomato Casserole

(Serves 4)

500 g ground (minced) beef
1 small tin (can) chopped tomatoes
with basil
4 medium-sized tomatoes
2 Tbsp tomato puree
2 medium-sized onions
100 g (3 oz) fresh mushrooms
3 large cloves garlic
2.5 dl (1-1/4 Cup) light sour cream
4 rashers (slices) bacon
Salt and freshly ground pepper

Dissolve beef cubes in boiling water and set aside.

Heat oven to 350 F. Dredge meat in flour and place in a heavy skillet (or Dutch oven) and brown quickly on all sides. Remove meat. Wash and slice mushrooms and slice onions; add to skillet and cook at reduced heat until lightly browned.

Return meat to skillet, add dissolved bouillon cubes, wine, bay leaves, oregano, salt, pepper and celery seeds or chopped celery stalk. Cover and heat until mixture comes to a boil. Place in oven and bake covered for about 2 hours or until meat is tender. Skim off any excess fat. Remove meat and set aside, keeping warm. Strain meat juices and pour back into pan. Use these meat juices for a gravy. (In 1/2 cup of cold water, stir in 1-2 Tbsp flour. Add to meat juices a little at a time and stir until gravy is of the thickened consistency you desire.)

Slice roast and serve with gravy. Good with mashed potatoes, green beans, corn bread.

Trudy Carlson, Keizer, Oregon

Pot Roast in Wine

(Serves 6)

2 beef bouillon cubes
1, 4-5 lb rump roast
2 Cups boiling water
3/4 Cup chopped onion
1 clove garlic
1/2 Cup burgundy wine (or other red wine)
2 bay leaves
1-1/2 tsp salt
1/4 tsp celery seeds
(or 1 stalk freshly chopped celery)
1/2 tsp freshly ground pepper
Fresh mushrooms

Mexican Spiced Beef Roast

Score the fat on the roast and rub with coarse salt. Place the roast in an oven-proof casserole dish and roast at 225° C (425-450° F) in the middle of the oven. Combine the remaining ingredients - chili sauce, garlic, oregano and freshly chopped green chilies - and rub into top of meat. Continue to roast the meat for 40-45 minutes at 160° C (325 - 350° F). Keep warm by covering and let stand for about 20 minutes before slicing and serving.

Serve with parboiled rice mixed with wild rice, tomato salad (mixed with chopped shallots, dill, black olives, and sprinkled with olive oil and salt)

Mexican Spiced Beef Roast

(6 servings)

1.5 kg rib eye roast or top round
1 tsp salt
1-1/2 dl (3/4 Cup) Chili sauce
1-2 large cloves of garlic, pressed
1-2 tsp oregano
1 freshly chopped green chili
(remove seeds)

Dijon Steak with Fresh Pasta

oat beef steaks with mustard and sprinkle with pepper. Set steaks aside for 1/2 to 1 hour, then season with salt and braise in a pan at medium high heat for 2-3 minutes on each side. Set aside and keep warm - can cover with aluminum foil. Finely chop onion, add a little butter to a skillet and sauté onions. Sprinkle flour over the onions. Add tomato pure, bouillon and redwing and bring to a boil. Simmer for about 5 minutes. Remove skillet from heat, add sour cream and season with salt and pepper.

Serve with freshly cooked pasta, green salad and garlic bread.

Dijon Steak with Fresh Pasta

4 Beef steaks (pepper steaks,
sirloin or rump steaks)
1 tsp Dijon mustard
Ground black pepper
1/2 tsp salt
15 g (1/2 oz) butter

Sauce
1 onion
15 g (1/2 oz) butter or margarine
1 Tbsp flour
1/2 dl (1/4 Cup) tomato pure
1 dl (1/2 Cup) beef or chicken bouillon
1 dl red wine (1/2 Cup)
1 Tbsp sour cream
Salt and pepper

Cut meat into thin strips. Mix ingredients for the marinade and pour over meat. Let meat marinate about 2 hours in a refrigerator. Wash and cut leek into 4-5 cm (ca. 1 inch long) thin strips ( julienne). Peel carrots and cut the same as the leek. Wash broccoli and cut into small flowerettes; slice peppers into thin strips (julienne). Heat the wok until good and hot. Pour oil into the wok and quickly stir fry the vegetables for 3-4 minutes. Remove vegetables. Wipe the wok, reheat and add 1 Tbsp oil.

Drain meat and keep the marinade. Stir fry the meat for 2-3 minutes and remove from wok. Bring marinade to a boil and cook gently for 2-3 minutes. Add chicken bouillon. Add a little water to the corn flour and stir until smooth. Add to ingredients in the wok. Stir gently and add the meat and vegetables to the sauce. Heat through and serve immediately.

Oriental and Vegetables

500 g (ca.1 pound) beef in thin slices*
(topside, rump etc.)
Marinade:
1/2 dl (1/4 Cup) soy sauce
2 Tbsp dry sherry
2 Tbsp lemon juice
1 Tbsp freshly grated ginger
1-1/2 tsp brown sugar

Vegetables:
1 leek
1 carrot
150 g broccoli
1 red bell pepper
1 yellow bell pepper
2-3 Tbsp oil
50 g bean sprouts

Sauce:
3 dl (1-1/2 Cup) chicken bouillon
2 Tbsp water
2 tsp corn flour

Accompaniments:
Chinese egg noodles or Basmati rice