Recipe Serves: 4

Ingredients for Dry-Fried Beef with Carrots and Celery Recipe

Dry Fried Beef With Carrots And Celery

1 lb Beef; any cut, sirloin steak is best
1/3 – 1/2 lb Celery
1 – 2 Carrots; depending on size
Chile peppers; your choice (red ones look pretty)
1 Green onion
1 ts Finely chopped ginger
2 ts Finely chopped garlic
2 tb Hot bean sauce
2 ts Sweet bean sauce
1 tb Rice wine or dry sherry
1 ts Salt depending on your taste
1 ts Sugar
1/2 ts Ground Szechwan pepper
2 ts Sesame oil
1 ts – 2 tb Hot red oil
9 tb Oil or lard

Dry-Fried Beef with Carrots and Celery Preparation

Dry-fried Beef with Carrots and Celery (Gan-bian Niu-rou-si – aka Szechwan Dry Fried Beef).

Slice meat about 1/8 thick and then again to form matchsticks. Easier if meat is frozen.

Remove celery leaves, wash and cut stems into 1 lengths. Peel carrots and shred them with a potato peeler.

Top, de-seed and shred the peppers. Cut green onion into 1/2 lengths or less.

To Cook: Heat 3 Tbs. oil in a wok until very hot. Toss celery, carrot and half the salt briefly until the vegetables are partially cooked. Remove and drain.

Heat 6 Tbs oil in wok until very hot; then allow to cool slightly. Add beef matchsticks and cook over medium heat stirring constantly. (Do not let juices stick to side of wok and char or they will ruin the flavour.)

Cook evenly and thoroughly, stirring often, for about 10mins until the beef is dry looking and stiff. Then add the bean sauces, peppers garlic, half the green onion and remaining salt and rice wine. Stir well.

When the smell of garlic and bean sauces becomes noticeable, add pre-fried celery and carrots.

Reheat them and then at the last minute add sugar, ginger, remaining green onion, Szechwan pepper and sesame oil.

Check flavours; adjust if necessary and serve.

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Curried Beef Calzones Recipe Preparation: cooking and baking

Recipe Serves: 4

Ingredients for Curried Beef Calzones Recipe

Curried Beef Calzone

3/4 lb Lean or regular ground beef
1/8 c Shredded carrot (about 1/2 large)
1 sm Onion; chopped (about 1/4 cup)
1/4 c Raisins
1 ts Curry powder
1/4 ts Salt; if desired
1/4 ts Ground cumin
1 cn (8-oz) tomato sauce
3 c Bisquick original baking mix
2/3 c Boiling water

Curried Beef Calzones Recipe Preparation

Cook ground beef in 10-inch skillet, stirring frequently, until brown; drain. Stir in remaining ingredients except baking mix and boiling water. Heat to boiling; reduce heat.

Simmer uncovered 10 minutes, stirring occasionally. Heat oven to 400F. Grease cookie sheet.

Mix baking mix and boiling water; beat vigorously 20 seconds. Turn dough onto surface dusted with baking mix; gently roll in baking mix to coat.

Shape into ball; knead about 60 times or until smooth and no longer sticky. Divide dough into 4 balls. Pat each ball into 7-inch circle. Place on cookie sheet.

Spoon about 1/2 cup beef mixture onto half of each circle. Moisten edge of circle. Fold circle over beef mixture; press edge with fork to seal. Cut 2 small slits in top of each crust.

Bake about 25 minutes or until the curried beef calzones turn golden brown.

Makes 4 servings.

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Mick Reade

All Easy Food Recipes

Dublin Corned Beef Recipe Preparation: boil

Corned Beef Recipe Serves: 8

Ingredients for Dublin Corned Beef and Cabbage Recipe

3 lb Corned beef
3 Bay leaves
1 ts Cloves, ground
1 tb Black pepper, fresh, ground
1 tb Mustard, ground~
1 White cabbage, head 1-1/2 – 2 pounds

Dublin Corned Beef and Cabbage Preparation

Put the corned beef and all the seasonings in a large pot, and cover with water. Bring slowly to a boil, cover and simmer very gently for an hour.

Meanwhile, cut away the fibrous part of the cabbage, discard and cut cabbage into 8 sections.

When the beef has been simmering for an hour add the cabbage and simmer for another 1/2 hour or until the cabbage is very tender.

Allow the corned beef and cabbage to cool down in the saucepan for about 1/2 an hour.

Then, carve the beef and serve it with the cabbage.

Get yourself a free cookbook full of easy food recipes like this Dublin Corned Beef at www.alleasyfoodrecipes.com

Mick Reade

All Easy Food Recipes

Free Recipe Margarita Beef with Orange Salsa

Recipe Preparation: cook

Recipe Serves: 5

Ingredients for Margarita Beef with Orange Salsa Recipe

2/3 c Frozen Orange Juice concentrate, thawed
1/2 c Tequila
1/3 c Fresh lime juice
2 tb Olive oil
2 tb Chopped fresh ginger
2 Med. cloves garlic, crushed
1 ts Salt
1 ts Dried oregano leaves
1/4 ts Ground red pepper
1-1/2 lb Well-trimmed boneless beef
1 Round steak, 1 inch thick
1 Orange salsa (recipe follows)
1 Garnish

Margarita Beef with Orange Salsa Preparation

Combine orange juice concentrate, Tequila, lime juice, oil, ginger, garlic, salt, oregano and red pepper.

Place steak in a plastic bag: add marinade, turning to coat. Close bag securely and marinate, refrigerated, for 4 hours, or up to overnight.

Prepare orange salsa (recipe below) Remove steak from marinade; discard marinade.

Place steak on grill over medium coals. (you should be able to hold your hand 4 inches above the coals for a count of 4 seconds).

Grill 22 to 26 minutes for medium-rare to medium doneness, turning once. Remove steak to carving board; let stand 10 minutes.

Carve steak crosswise into thin slices: Arrange on serving platter. Garnish with cilantro and lime; serve with orange salsa.

Makes 5 to 6 servings.

ORANGE SALSA In a nonmetallic bowl, combine 2 oranges, peeled and cubed 1 small onion, chopped 1 jalapeno, seeded and chopped 1/4 cup chopped fresh cilantro 2 to 3 tablespoons fresh lime juice 2 tablespoons olive oil 1/2 teaspoon salt; and 1/2 teaspoon dried oregano leaves.

Refrigerate at least one hour. Makes 1 1/2 cups.

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Free Recipe Beef-Rice-Peach Roll

Recipe Preparation: cooking & baking

Recipe Serves: 8

Ingredients for Beef-Rice-Peach Roll Recipe

2 lb Lean ground beef
16 oz Peach slices – canned
1-1/2 c Soft bread crumbs
2 lg Eggs
1 Onion – chopped fine
2 ts Fresh dill weed
1-1/2 ts Salt
1/4 ts Black pepper
1 c Rice
1 tb Fresh parsley – chopped
1/4 ts Ground nutmeg

Beef-Rice-Peach Roll Preparation

1. Drain the peaches, reserving syrup, and cut slices in half.

2. Combine beef, bread crumbs, beaten eggs, onion, dill weed, salt, pepper and 1/3 cup of the peach syrup. Mix well.

3. Combine the cooked rice, parsley and 1 tablespoon of peach syrup.

4. Pat the meat on waxed paper into a 14 x 10 rectangle about 3/4-inch thick.

5. Spread the rice mixture evenly over meat. Stir nutmeg into peaches and distribute evenly over the meat.

6. Roll up meat, jelly-roll fashion, from short side of rectangle to enclose peaches and form a pinwheel loaf. Press meat over filling at both ends of loaf. Place, seam-side down, on rack in roasting pan.

7. Bake in preheated 350-degree F oven for 1 hour. Brush with peach syrup and continue baking 15 minutes more. Let stand 10-15 minutes before slicing.

Tons more delicious and healthy recipes for free can be found at http://www.alleasyfoodrecipes.com