Beef Noodle Bowl Recipe

Ingredients:
1/2 lb. linguine, uncooked
3 cups broccoli florets
3 carrots, peeled, sliced
2 tsp. oil
1 lb. beef sirloin steak, cut into strips
1/4 cup Asian Toasted Sesame Dressing
1 Tbsp. teriyaki sauce

Directions:
1. COOK pasta in large saucepan as directed on package, adding vegetables to the boiling water for the last 2 min.

2. MEANWHILE, heat oil in large nonstick skillet. Add meat; cook until browned on all sides, stirring occasionally. Stir in dressing and teriyaki sauce; cook 2 min. or until sauce is thickened, stirring occasionally.

3. DRAIN pasta mixture; place in large serving bowl. Add meat mixture; toss to coat.

Holiday Brisket in Barbecue Sauce Recipe

Ingredients:
1 beef brisket (5 lb.)
1 jar (12 oz.) apricot preserves
1 bottle (10 oz.) A.1. Original Steak Sauce
1 cup ketchup
1/2 cup firmly packed brown sugar
2 large onions, sliced, separated into rings

Directions:
1. PREHEAT oven to 350°F. Place meat in roasting pan.

2. MIX preserves, steak sauce, ketchup and sugar in large bowl until well blended. Add onions; toss to coat. Pour evenly over meat. Cover with foil; pierce foil in several places with sharp knife or fork to vent.

3. BAKE 3-1/2 to 4 hours or until meat is tender. Let stand, covered, 10 min. before slicing. Serve with the meat drippings.

Beef Roast and Vegetables Recipe

Ingredients:
1 boneless beef pot roast (about 2-1/2 lb.)
1 Tbsp. oil
3/4 lb. small red potatoes, halved (about 2 cups)
1/2 lb. baby carrots (about 2 cups)
1/2 lb. small wild mushrooms, such as shiitake or cremini
1 medium onion, cut into 6 wedges
1 can (10-3/4 oz.) condensed cream of mushroom soup
1/2 cup A.1. Garlic & Herb Marinade
2 Tbsp. chopped Italian parsley

Directions:
1. PREHEAT oven to 325°F. Brown meat in hot oil in large skillet on medium heat. Place in large roasting pan. Arrange vegetables around meat.

2. MIX soup and marinade; pour over meat and vegetables. Cover tightly.

3. BAKE 2-1/2 to 3 hours or until meat is cooked through and fork tender. Serve with meat drippings. Sprinkle with parsley.

Beef and Rice Casserole Recipe

Ingredients:
1/2 c. bread crumbs
1/2 of 8 oz. can tomato sauce
1 lb. ground beef
1/4 c. chopped onion
1/4 c. chopped green pepper
1 1/2 tsp. salt
1 1/2 tsp. pepper

Directions:
1. Mix ingredients well. Pat meat mixture into a greased casserole dish making a shell. 1 1/2 (8 oz.) cans tomato sauce 1 c. grated Cheddar cheese 1/2 tsp. salt

2. Combine rice, sauce, salt and 1/4 cup cheese. Put mixture into meat shell. Cover with aluminum foil. Bake 25 minutes at 350 degrees. Uncover and sprinkle remaining 3/4 cup cheese on top. Bake uncovered 10-15 minutes.

Beef Pasta Special Recipe

Ingredients:
1/2 kilo spaghetti pasta
2 cloves garlic crushed
150 g onions, sliced
600 g ground beef
1 pouch spaghetti sauce (750g)
1-1/2 cup grated cheese
condensed milk

Directions:
1. Saute garlic, onions and beef in oil. Cook until light brown.
2. Pour in 2 1/4 cups of water, simmer for 10 minutes.
3. Add salt, pepper and sugar to taste. Simmer for 10 minutes, add spaghetti sauce and condensed milk and simmer for another 5 minutes.
4. Pour over ir mix with cooked spaghetti sauce, top with grated cheese just before serving.

Emperor's Beef Recipe

Ingredients:

250 gms ribeye, top round or sirloin beef thinly sliced
1/4 cup lemon-lime soda
1/2 tsp ginger, minced
3 tbsps rice wine
2 tbsps soy sauce
1 tbsp tabasco sauce
4 tbsp sweet chili sauce
2 tbsps water
1/2 cup sesame seeds
2 pcs egg whites
flour
1 cup olive oil
1 pc cucumber, seeded, peeled and diced

Directions:

1. Marinate beef in soda, ginger, rice wine, soy sauce, tabasco sauce, 1 tbsp of sweet chili sauce, and water for an hour.
2. Add egg whites and sesame seeds to the beef and mix thoroughly. Pat in flour.
3. Stir fry in olive oil over medium heat.
4. In another pan, heat the remaining sweet chili sauce. Drain the beef and toss with the heated sauce.
5. Fry diced cucumber in the same oil for about 30 seconds, drain and serve with the beef.