Chilli beef dumplings

Ingredients:
    1 tablespoon vegetable oil
    500g beef mince
    2 garlic cloves, crushed
    1cm piece ginger, peeled, finely grated
    2 small red chillies,  finely chopped
    1 tablespoon soy sauce
    1 tablespoon oyster sauce
    275g packet  dumpling wrappers
    5 green onions, cut into 8cm lengths
    30g butter
    1 tablespoon sesame oil


Directions:

1. Bring a large saucepan of water to the boil over medium-high heat. Meanwhile, heat vegetable oil in a wok over medium-high heat.
2. Add mince, garlic, ginger and half the chilli.
3. Stir-fry for 5 minutes or until just cooked.
4. Stir in soy sauce and oyster sauce. Allow to cool slightly.
5. Spoon 1 teaspoon mince mixture into centre of 1 wrapper.
6. Brush edge with water. Fold pastry over to enclose filling. Press edges to seal.
7. Repeat with remaining mince mixture and wrappers (reserve leftover mince mixture and cover to keep warm).
8. Place dumplings, 8 at a time, in boiling water. Cook for 30 seconds or until dumplings float to the surface.
9. Remove with a slotted spoon to a serving platter.
10. Cover to keep warm while cooking remaining dumplings.
11. Shred onions.
12. Heat butter and sesame oil in a frying pan over medium-low heat.
13. Add onions and remaining chilli.
14. Cook, stirring, for 1 minute or until tender.
15. Divide dumplings between serving plates.
16. Spoon 1/2 cup remaining mince mixture over each plate.
17. Spoon over onion mixture.
18. Serve.

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Beef Tapa

Ingredients:
 
  1 lb of sirloin beef
  
 1/4 cup white sugar
  
 1/4 cup brown sugar
   
2 Tbsp salt



Directions:

1. Slice beef across grain into 1/2 inch thick slices.
2. In large bowl combine white sugar, brown sugar, and salt. Add beef and toss to combine, making sure beef is coated well.
3. Place in airtight container and refrigerate for 24 hours to marinate.
4. Heat large skillet over medium-high heat. Fry beef until browned and cooked through. Serve immediately.

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Beef Stroganoff

Ingredients:
1 pound top sirloin steak
8 ounces sliced fresh mushrooms
3/4 cup chopped onion
2 cloves garlic, pressed
Vegetable cooking spray
1 tablespoon margarine
2 tablespoons flour
1 cup hot water
1 teaspoon beef bouillon granules
1/4 teaspoon salt
1/2 teaspoon pepper
1 tablespoon cornstarch
1/4 cup lowfat sour cream
3 cups hot cooked noodles
Finely chopped fresh parsley

Directions:

1. Trim fat from steak; slice steak diagonally across grain into thin strips. 
2. Cook steak and next 3 ingredients in a large nonstick skillet coated with cooking spray over medium-high heat, stirring constantly, until tender. 
3. Drain steak mixture, and set aside; wipe drippings from pan. 
4. Melt margarine in skillet over low heat; add flour, stirring with a wire whisk until smooth.
5. Cook 1 minute, stirring constantly. 
6. Gradually add 1 cup water, stirring constantly. 
7. Add bouillon granules, and cook over medium heat, stirring constantly, until thickened.  
8. Stir in salt, pepper, and steak mixture. 
9. Cook until thoroughly heated. Remove from heat. 
10. Combine cornstarch and sour cream; stir into meat mixture (do not reheat). 
11. Serve over noodles; sprinkle with parsley.

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Roasted Beef Brisket

Ingredients:

    2 tablespoons chili powder
    2 tablespoons salt
    1 tablespoon garlic powder
    1 tablespoon onion powder
    1 tablespoon ground black pepper
    1 tablespoon sugar
    2 teaspoons dry mustard
    1 bay leaf, crushed
    4 pounds beef brisket, trimmed
    1 1/2 cups beef stock


Directions:

1. Preheat the oven to 350 degrees F.
2. Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.
3. Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.
4. Trim the fat and slice meat thinly across the grain. Top with juice from the pan.

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