Beef with Mushroom and Cauliflower Stir-fry

Basic Ingredients

• 1 lb. boneless sirloin steak (or beef flank), sliced thinly
• 1 tbsp. vegetable oil
• 1 tsp. cornstarch
• 1/4 tsp. pepper
• 2 cups cauliflower
• 2 cups whole button mushrooms, fresh or canned
• 1/2 cup broth or water
• 1 tbsp. cornstarch
• 1 tbsp. oyster sauce
• 3 tbsp. vegetable oil
• 3 cloves garlic, minced
• 1 tsp. salt
• 1 tsp. sugar
• 1 tsp. soy sauce (light or dark)
• 1 onion, sliced
• fresh coriander, for garnishing (optional)

Cooking Methods

• Trim fat from beef.
• Slice meat with grain into 2 inch strips.
• Cut strips across grain into 1/8 inch slices.
• In a bowl, combine sliced beef with vegetable oil, cornstarch, salt, sugar, soy sauce and pepper.
• Stir to blend.
• Cover and refrigerate 30 minutes. (You may also wish to adjust the seasoning to your
• liking.
  By smelling the aroma of the marinated meat you’ll know if it is well seasoned or not).
• Separate cauliflower into flowerets. Place flowerets in boiling water.
• Cook for a minute or two. Using a strainer, remove cauliflower and immediately rinse under running cold water to stop cooking. Set aside.
• IN ANOTHER bowl, mix broth or water with cornstarch and oyster sauce. Stir to blend. Set aside.
• Heat oil in a skillet (or a wok) over medium-high heat.
• Stir-fry the beef for about 3 to 5 minutes or until meat is brown.
• Add garlic and onion, saute until it softens.
• Stir in mushrooms and cauliflower.
• Cook for a few minutes.
• Stir in cornstarch mixture.
• Continue stirring until sauce thickens for about a few seconds.
• Correct the seasoning, to taste.
• Remove from heat.
• Serve hot the beef with mushroom and cauliflower and garnish with fresh coriander.

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Beef Asado

This is a very versatile dish. It can be served with rice, boiled potatoes or bread.

Basic Ingerdients

• 1 (4 pound) beef chuck roast, quartered
• salt and pepper to taste
• 2 tablespoons cooking oil
• 1 onion, diced
• 2 cloves garlic, crushed
• 2 large tomatoes, chopped
• 1 onion, quartered
• 2 bay leaves
• 2 beef bouillon cubes
• 1/2 cup ketchup
• 1 large red bell pepper, sliced
• 4 small potatoes, peeled and quartered
• 1 tablespoon corn flour (optional)
• 1 teaspoon water (optional)
• 1 tablespoon whole peppercorns, crushed
• 1 (5 ounce) jar pitted Manzanilla olives

Cooking Methods

• Season the beef with salt and pepper; set aside.
• Heat the oil in a skillet over medium heat; cook the diced onion and garlic in the hot oil until softened, about 5 minutes. Transfer the onion and garlic to a 6-quart pot. Individually brown the beef chunks on all sides in the skillet and place in the pot. Add the tomatoes, crushed peppercorns, olives with their juice, quartered onion, bay leaves, and bouillon cubes to the pot; bring to a boil. Stir the ketchup into the mixture, reduce heat to medium-low, and simmer 1 hour.
• Remove the beef from the pot and set aside. Add the red bell pepper to the mixture and continue simmering another 30 minutes.
  While the mixture continues to simmer, heat 2 tablespoons oil in the skillet. Cook the potatoes in the oil until golden brown; immediately add to the simmering mixture.
• Slice the meat against the grain and add to the pot; stir. Cook together another 5 minutes before serving. If the sauce is too thin, mix the corn flour and water together and stir into the sauce to thicken.

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