Slow cooked Pepper Steak

Ingredients :

• 2 pounds beef strips or top beef sirloin, cut into strips
• 1 green bell pepper, sliced thick
• 1 red bell pepper, sliced thick
• garlic powder to taste
• 3 tablespoons vegetable oil
• 1 cube beef bouillon
• 1/2 cup water
• 1/2 cup chopped onion
• 1 can chopped tomatoes, with liquid
• ½ cup water (divided see below)
• 2 beef bouillon cubes
• 1 Tbsp. cornstarch
• 3 Tbsp. soy sauce
• ¼ tsp. ground ginger
• ¼ tsp. garlic powder
• ¼ tsp. black pepper
• 2 tsp. brown sugar
• 1 teaspoon salt

Method:

Place the beef, bell peppers and onions in a 4-quart or larger slow cooker. Set aside.

Take ¼ cup water and drop the bouillon cube in the cup and microwave for a minute. Take out from microwave and mix until dissolved.

Take ¼ cup normal water and mix in cornstarch until dissolved. Add the hot bouillon water and stir in properly.

Pour into the slow cooker with meat. Stir in rest of the ingredient.

Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.

Beef Korma

Ingredients:

For Meatball:

• 2 kg Beef (cut into small cubes)
• ½ cup Oil
• 3 medium Onions (thinly sliced)
• ½ cup Water
• ¼ cup Whipping Cream
• 1 cup plain Yogurt
• 1 tbsp Coriander Seeds
• 1 tbsp Cumin Seeds
• 1 tsp Cardamom Seeds (without pods)
• 1 tsp Red Chili Powder
• 6 whole Cloves
• 1/3 cup Water
• ¼ cup Almonds (blanched and slivered)
• 8 cloves Garlic
• 1 tbsp Ginger (grated)
• ½ tsp Cinnamon (ground)
• 2 tbsp All-Purpose Flour
• ¼ tsp Garam Masala
• 5 whole green chillies
• 1 tbsp Tomato ketchup
• 2 tbsp Coriander/ Parsley (snipped)
• Salt (to taste)

Method:

1. Mix together coriander seeds, cumin seeds, cardamom seeds, chili powder and cloves in a blender.
2. Grind the spices to form a fine powder.
3. Add 1/3 cup water, slivered almonds, garlic, ginger, salt and cinnamon.
4. Blend the mixture once again to form a paste.
5. Heat 1 tbsp oil in a large saucepan and sauté meat.
6. Brown half of the meat on all sides and remove.
7. Add the remaining half meat and brown it, adding an additional 1 tbsp of oil, if required. Remove.
8. Heat the remaining oil in the saucepan and add the onions.
9. Sauté the onions on medium-high heat for about 8 to 10 minutes, till they start turning brown.
10. Reduce the heat to medium and add the spice paste. Stir for 3 to 4 minutes till lightly brown.
11. Add meat and ½ cup water to the saucepan.
12. Cover the pan and simmer for 1½ to 1¾ hours till meat turns tender, stirring occasionally.
13. Mix together whipping cream, yogurt, flour, tomato ketchup and garam masala.
14. Add the cream mixture to the meat and stir well.
15. Cook the mixture till it thickens and turns bubbly.
16. Put the whole green chillies.
17. Cook for another 1 to 2 minutes.
18. Ladle the korma in a serving bowl and garnish with coriander or parsley.
19. Serve hot with naan or paratha.

Beef Meatball

Ingredients:

• 1 kg beef mince
• 5 onions chopped very fine
• 2 tbsps garlic paste
• 1 tbsp ginger paste
• 2 tbsps garam masala (for the Koftas)
• 3 tbsps tomato ketchup
• 1/2 cup coriander leaves chopped fine
• Salt to taste
• 3 tbsps vegetable/canola/sunflower cooking oil
• 1 tbsp ginger paste
• 2 tbsps garlic paste
• 2 tsps coriander powder
• 1 tsp cumin powder
• 1/2 tsp turmeric powder
• 1 tsp chilli powder
• 1 tsp garam masala (for the gravy)
• 4 large tomatoes cubed

Method:

1. Put the minced beef, 2 of the chopped onions, 2 tbsps garlic paste, 1 tbsp ginger paste, 2 tbsps garam masala, tomato ketchup and coriander leaves in a large bowl and mix well.
2. Form the mixture into equal sized balls and keep on a plate.
3. Heat the oil in a pan and add the remaining onions. Fry till they are light brown then add the ginger and garlic pastes. Fry for a minute.
4. Add all the powdered spices - coriander, cumin, red chilli powder, 1 tsp garam masala, turmeric - and fry for 2-3 minutes.
5. Add the tomatoes and mix well. Fry the masala till the oil begins to separate from it.
6. Add 2 cups of warm water to the masala and season with salt to taste. Gently add the meatballs now. Do not stir for at least the next 5 minutes.
7. Stir gently so as not to break the meatballs.
8. Cook uncovered till the meatballs are done. The gravy can be as thick as you like so add or dry up the water as required.
9. Serve with Jeera Rice and salad. 

Beef Rendang (Rendang Daging) or Spicy Beef Stew with Coconut

Ingredients:

• 1 1/2 pound boneless beef short ribs (cut into cubes)
• 5 tablespoons cooking oil
• 1 cinnamon stick (about 2-inch long)
• 3 cloves
• 3 star anise
• 3 cardamom pods
• 1 lemongrass (cut into 4-inch length and pounded)
• 1 cup thick coconut milk
• 1 cup water
• 2 teaspoons tamarind pulp (soaked in some warm water for the juice and discard the seeds )
• 6 kaffir lime leaves (very finely sliced)
• 6 tablespoons kerisik (toasted coconut)
• 1 tablespoon sugar/palm sugar or to taste
• Salt to taste 

Spice Paste:

• 5 shallots
• 1 inch galangal
• 3 lemongrass (white part only)
• 5 cloves garlic
• 1 inch ginger
• 10-12 dried chilies (soaked in warm water and seeded)

Method:

1. Chop the spice paste ingredients and then blend it in a food processor until fine.
2. Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry them until aromatic.
3. Add the beef and the pounded lemongrass and stir for 1 minute.
4. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked.
5. Add the kaffir lime leaves, kerisik (toasted coconut), sugar/palm sugar, stirring to blend well with the meat.
6. Lower the heat to low, cover the lid, and simmer for 1 – 1 1/2 hours or until the meat is really tender and the gravy has dried up.
7. Add salt to taste. If not sweet enough, add more sugar to taste.
8. Serve immediately with steamed rice and vegetable of your choice.

Beef Satay

Ingredients:

• 24 wooden skewers, soaked in water overnight
• 500 g rump steak, cut into 2cm cubes

Basting mixture:

• 1 lemongrass
• 1/2 cup peanut oil or other cooking oil
• 1/2 cup coconut milk

Marinade:

• 60 g Asian shallots
• 10 g ginger
• 5 g galangal
• 2 lemograss, white part only
• 2 cloves garlic
• 1 tsp turmeric powder
• 1 tsp ground fennel seeds
• 1 tsp ground cumin
• 1 tsp salt
• 1 tbsp shaved dark palm sugar

Method:

1. Add all ingredients in the marinade list in a food processor and  blend until a paste is form.
2. Marinade the meat with the paste for at least 4 hours or overnight.
3. Prepare the basting mixture by mixing the coconut milk with oil. Bruise the white part of the lemongrass and use it as a brush.
4. Thread the meat into wooden skewers and grill on charcoal fire. Turn and baste the meat regularly with the basting mixture using the lemongrass brush.
5. Grill until beef is almost cooked through and crisp and brown on all sides.
6. serve with cucumber, onion and spicy peanut sauce.

Mongolian Beef

Ingredients:

Beef marinade:

• 1 lb steak sliced in 1/4 inch slices
• 1 egg beaten
• 1 tbsp flour
• 2 tsp peanut oil
• 1 tbsp  rice wine
• 1/2 tsp salt (omit if rice wine has salt added)
• 1 tsp black pepper 

Mongolian Sauce mixture:

• 6 tbsp soy sauce
• 2 tbsp sugar
• 1.5 tbsp sesame oil
• 2 tbsp rice wine
• 2 tsp rice vinegar
• 1 tbsp bean sauce (garlic, hot, or sweet)
• 1 tbsp dried chili pepper, crushed
• 5 clove garlic, minced

• 4 to 6 dried chili peppers
• 12 large green onions, cut into 1-inch lengths
• 1 large yellow or white onion (optional)
• 1 tbsp cornstarch mixed with 2 tbsp water
• 1/8-1/4 cup peanut oil

Method:

1. Mix beef with meat marinade (except the egg and flour) set aside. Add the beaten egg and flour and mix just befor ready to begin cookinig.
2. Combine Mongolian sauce ingredients separately (for best flavor - let the combined sauce ingedients sit for an hour before using).
3. Heat wok and add oil. When wok is hot Add the dried chili peppers. Cook stirring constantly for 30 seconds, then add steak and marinade (which you just mixed with the egg and flour). Do not add the Mongolian sauce mixture yet. Cook stirring constantly until the steak is cooked, then pour in Mongolian sauce mixture and let it reduce for 2 minutes over high heat, still mixing. To thicken the sauce add the cornstarch/water mixture and cook until the sauce is of the right consistency. Optionally add the yellow or white onion, cook a minute longer. Add green onions and cook for two minutes longer.
4. Serve over rice, or puffed (deep fried) bean threads.

Köttbullar (Swedish Meatballs)

Ingredients:

• 500gm ground (minced) beef/pork or mixture
• 250ml (1 1/4 cup) milk
• 75g (3/4 cup) white breadcrumbs
• 1 egg
• 1 onion
• Salt
• White pepper
• ground allspice

Method:

1. Finely dice the onion and sauté gently in a little butter, without browning.
2. Soak the breadcrumbs in milk.
3. Blend the ground meat, preferably in a food processor, with the onion, egg, milk/breadcrumb mixture and the spices to the proper consistency and taste.
4. Add a little water if the mixture feels to firm.
5. Check the taste by test-frying one meatball.
6. Then shape small meatballs with the aid of two spoons and place on water-rinsed plates.
7. Brown a generous pat of butter in a frying pan, and when it "goes quiet" place the meatballs in the pan and let them brown on all sides.
8. Shake the pan often.
9. Serve with potato purée or boiled potatoes, raw stirred lingonberries and you can put gravy as well.