Peel the outer tough layers of the lemongrass and discard. Coarsely chop the tender center part of the stalk.
Place the lemongrass, garlic, ginger, lime juice, fish sauce (if used), soy/tamari sauce and honey in a blender or mini chopper. Process until smooth.
Fold the lemongrass marinade together with the beef. Cover and let marinate at least an hour, but overnight is best.
When ready to cook, place a medium skillet over medium high heat. Add the sesame oil, and when hot add the sliced onion.
Cook for about 4 to 5 minutes until the onion begins to soften.
Add the beef along with the marinade. Cook for about 4 minutes until all sides are browned.
Add the carrots, pepper and rice noodles. Add the water and stir.
Cover and reduce the heat until the water is simmering.
Cook over low heat for about 10 minutes. Add the red bell pepper and stir.
Cover and cook for about 5 – 10 more minutes until the rice noodles are soft. Add more water 1/4 cup at a time as needed. Serve.
Use a mortar and pestle or a blender to grind the fennel seed with the oregano into a coarse powder.
Place the fennel, oregano, tomato, green onions, jalapeno, paprika, cumin, sugar, olive oil, salt, and pepper in a small bowl. Fold together and chill.
When ready to cook, place a large skillet in the oven preheat to 375°F or start the grill. Place the steak in the pan and cook for about 5 minutes on each side.
Serve topped with salsa.
Preheat the oven to 375°F (or start the grill). Place a medium skillet in the oven.
Place the olive oil in a medium skillet over medium heat. Add the shallots and garlic and cook slowly until the shallots are limp. Do not allow the shallots or garlic to brown.
When the oven is hot, lightly spray the pan with oil and place the steaks in the pan. (Or place the steaks on the grill.)
While the steak is cooking, add the tomatoes to the pan with the shallots and garlic. Cook, tossing frequently. As the tomatoes cook, the skins will break. Mash them lightly as they do so that the juice comes out into the sauce. Add the horseradish, salt and pepper. Reduce the heat to low and continue to stir.
After about 5 minutes, turn the steaks. Just before the steaks are done, add the basil to the tomato mixture and toss well.
When the steaks are done serve topped with the tomato / onion mixture.
Place the garlic, chili pepper, onion, cilantro, parsley, olive oil, lime juice, lime zest, cumin, turmeric, salt and pepper in a mini-chopper or blender and process until smooth.
Place the cubed beef in a bowl with the green curry paste.
Toss the cubes to coat well and let stand in the refrigerator for at least 30 minutes (overnight is best)
When ready to cook place a large skillet over medium-high heat.
Add the beef and green curry sauce to the pan.
Reduce the heat to medium and stir until the beef is browned on the outside.
Add the lite coconut milk and stock.
Stir and cover.
Cook for about 30 minutes over low-medium simmering until the sauce is thickened.
Serve.
Soak the sliced onions in 2 quarts ice water for 45 minutes and then drain.
Place 2 teaspoons olive oil in a large skillet over high heat. Add the mushrooms and cook for about 10 minutes, tossing frequently.
When the mushrooms are browned and well caramelized, remove them to a plate. Add 1 teaspoon olive oil to the pan and then the sliced onions. Cook, stirring frequently, until well browned.
Add the beef and cook until browned.
Add the cooked mushrooms, 1 cup water, salt, pepper and Worcestershire sauce. Stir and cover. Reduce the heat to medium low and simmer for about 30 minutes. Stir occasionally.
After about 20 minutes of cooking place the water in a medium stock pot over high heat. When the water is boiling add the pasta. Cook for about 12 minutes until done.
When the pasta is ready to serve, place 1/4 cup cold water in a small dish with the cornstarch. Stir until dissolved. Add the mixture to the pan with the beef. Stir until thickened.
Drain the pasta and serve topped with the beef tips and gravy.
Place 2 teaspoons olive oil in a large skillet over high heat. Add the mushrooms and cook for about 10 minutes, tossing frequently.
When the mushrooms are browned and well caramelized, remove them to a plate. Add 1 teaspoon olive oil to the pan and then the sliced onions. Cook, stirring frequently, until well browned.
Add the beef and cook until browned.
Add the cooked mushrooms, 1 cup water, salt, pepper and Worcestershire sauce. Stir and cover. Reduce the heat to medium low and simmer for about 30 minutes. Stir occasionally.
After about 20 minutes of cooking, place the water in a medium stock pot over high heat. When the water is boiling, add the pasta. Cook for about 12 minutes until done.
When the pasta is ready to serve, place 1/4 cup cold water in a small dish with the cornstarch. Stir until dissolved. Add the mixture to the pan with the beef. Stir until thickened.
Drain the pasta and serve topped with the beef tips and gravy.
Preheat the oven to 300F.
Add the garlic, onion, cumin, oregano, salt, pepper, 1 cup stock, lime juice, tomato paste, vinegar, chipotle, ancho chile, and beef to a large pot or dutch oven fitted with a lid.
Cover and place the pot in the oven. Cook for 5 hours.
Add 1 cup of stock after each of the 2nd, 3rd and 4th hours. Stir well after each time you add the stock and re-cover.
Remove the meat to a cutting board to cool.
Allow the braising liquid to cool somewhat, then puree until smooth.
Using a fork or pair of tongs, pull the beef apart along the grain. Place the pulled beef in a bowl and add the pureed sauce. Mix thoroughly.
Place the jalapeno, garlic, lime juice, 1 teaspoon of the olive oil and oregano in a blender or mini chopper and process until smooth.
Add the marinade to a ziplock bag with the steak, salt and pepper. Seal and then toss the steak in the bag until well coated. Let marinate at least 4 hours.
When ready to cook place the remaining teaspoon olive oil in a large skillet over medium high heat.
Reserve the marinade. Sear the steak for about one minute on each side and remove to a plate.
Add the onions to the pan and cook for about 5 minutes until they are wilted and beginning to brown.
Add the tomatoes to the pan.
Place 1/4 cup water in the ziplock bag containing the marinade and seal. Shake well to dissolve the remaining marinade, then add the contents of the bag to the pan with the onions and tomatoes. Stir, reduce the heat to simmer and cook for about 20 minutes to thicken the sauce.
Return the beef to the pan and cook for about 10 minutes.
Serve the beef topped with the onions and tomatoes.
Mince the garlic and place in a small mixing bowl.
Add the cumin, paprika, pepper, oregano, olive oil, soy sauce, and water to the bowl.
Blend well.
Coat the beef and mushrooms well on all sides with the marinade, then place the beef and mushrooms on wooden skewers. Alternate the beef and mushrooms. This should make about 6 total kabobs (3 kabobs per serving).
Place the assembled kabobs on a large plate or Pyrex dish and cover with plastic wrap. Refrigerate for at least 2 hours before cooking.
When ready to cook, heat a griddle to medium hot.
Spray the griddle lightly with the olive oil and place the kabobs on the griddle.
Cook on each side for about 6 to 8 minutes.
Serve.
Place the stock in a small sauce pan with the rosemary.
Place over high heat, bring to a boil and reduce the heat to a simmer.
Reduce the stock by about half. Remove from the heat and let cool.
Using a meet mallet or the base of a small sauce pan pound the filets lightly until they are flattened to about 1/2 inch thick.
Whisk together the egg and buttermilk.
Place the breadcrumbs on a plate.
Dredge the beef filets in the egg mixture. Coat well.
Place the filets on the plate with the breadcrumbs.
Sprinkle with 1/4 teaspoon of the salt and the pepper.
Turn the filets over to coat the other side of the filets. Pat to coat the filets well with the breadcrumbs.
Place the oil in a large skillet over medium high heat.
When the pan is hot add the breaded filets. Cook on the first side for about 8 minutes.
While the steaks are cooking add the cornstarch to the cold milk and stir well with a fork until blended.
Cook the steaks for another 8 minutes until the breadcrumbs are well browned.
Remove the steaks to a warm plate.
Pour the chicken stock through a strainer into the hot skillet. Whisk well.
Let the stock reduce by about 1/3. Add the milk and cornstarch and whisk continuously over medium heat until the sauce is thickened.
Serve the steak topped with the sauce.
