1 pound flank steak
1/2 cup soy sauce
1/4 cup red wine vinegar
2 tablespoons Worcestershire sauce
2 tablespoons oil
2 tablespoons lemon juice
3 cloves garlic, minced
1 teaspoon dry mustard
black pepper

1. Marinate flank steak in soy sauce, red wine vinegar, Worcestershire sauce, oil, lemon juice, garlic and mustard overnight.
2. Remove meat from the marinade. Heat a large skillet over medium-high heat and dry fry the flank steak. Allow to rest for a few minutes, then thinly slice to serve with freshly grated black pepper.

Makes 4 servings

1/2 pound sirloin steak, thinly sliced
1 egg, beaten
1/2 teaspoon sesame oil
1/4 cup cornstarch

1/2 cup water
1 tablespoon orange zest
1 tablespoon red pepper flakes
1/4 cup brown sugar
2 teaspoons sesame oil
1/4 cup rice wine vinegar
2 tablespoons soy sauce
2 teaspoons cornstarch
1 tablespoon cold water
3 tablespoons sesame seeds, toasted
1 tablespoon chili oil or sweet chili sauce
salt and pepper

1. Season beef with salt and pepper. Combine egg and sesame oil, then dunk individual slices of beef into the egg mixture, then the cornstarch, shaking off excess. Set aside.
2. Bring water, orange zest and red pepper flakes to a boil in a small saucepan. Reduce by half, then strain and reserve water.
3. Return water to the saucepan, along with brown sugar, sesame oil, vinegar and soy sauce. Bring to a boil.
4. Combine cornstarch and cold water and gradually whisk into the sauce. Continue to cook, stirring constantly, until thickened. Stir in the sesame seeds and reduce heat to low.
5. Heat a large non-stick skillet over medium-high heat and dry fry the beef until cooked through.
6. Combine with prepared sauce and drizzle with hot chili oil. Serve over white rice.

Makes 4 servings

1 pound lean ground beef
2 medium onions, chopped
1 small head cabbage, cored and chopped
5-1/2 ounces tomato paste
6 cups beef broth
1/2 cup long grain rice
1/2 teaspoon cinnamon
1 teaspoon brown sugar
salt and pepper

1. Heat a large skillet over medium-high heat. Add the ground beef and fry until no longer pink, then add the onions and cabbage and a pinch of salt.
2. Reduce heat to medium and cook until cabbage is softened, about 10 minutes.
3. Transfer contents to a soup pot and add tomato paste and beef broth. Bring to a boil and add the rice, cinnamon and brown sugar. Cook until rice is tender, then season to taste with salt and pepper.

Makes 8 servings

1 pound flank steak, thinly sliced
5 clove garlic, minced
2 tablespoons soy sauce
1 tablespoons sugar
2 tablespoons oil
1 tablespoon water

2 tablespoons water
2 tablespoons sugar
4 tablespoons rice wine vinegar
2 cloves garlic, crushed
2 red chilies, seeded and chopped
1 tablespoons fish sauce

8 ounces vermicelli noodles
1/2 cup iceberg lettuce, chopped
2 small carrots, peeled and julienned
2 tablespoons fresh cilantro, chopped
1/2 teaspoon sesame seeds

1. Combine garlic, soy sauce, sugar, oil and water and marinade flank steak.
2. Bring vinegar, water and sugar to a boil in a small saucepan. Remove from heat and add the garlic, chilies and fish sauce. Set aside.
3. Bring a large pot of water to a boil and add the noodles, cooking until tender. Drain and set aside.
4. Meanwhile, heat oil in a skillet or wok and add the marinated beef. Fry until no longer pink.
5. Serve noodles topped with iceberg lettuce, carrots and beef with a dash of cilantro and sesame seeds. Serve with prepared sauce.

Makes 4 servings

4 six ounce beef tenderloin
2 tablespoons white wine vinegar
2 tablespoons dry white wine
1 tablespoon shallot, chopped
1 tablespoon fresh tarragon, chopped
3 egg yolks
1/2 cup butter, softened and cubed
salt and pepper

1. Preheat oven to 350 degrees.
2. Heat a large oven proof skillet over medium-high heat.
3. Season steaks with salt and pepper. Lay on hot skillet. Sear all sides then transfer to the oven to finish cooking to desired temperature.
4. Remove steaks from the oven and allow to rest while preparing Bearnaise.
5. Bring vinegar, wine and shallot to a boil in a small saucepan. Reduce to about a tablespoon of liquid.
6. Cool vinegar mixture and combine with tarragon and egg yolks in the top of a double boiler.
7. Slowly whisk in the butter to the vinegar and eggs until you have a smooth sauce.
8. Serve steaks with the prepared sauce.

Makes 4 servings

16 ounce flank steak
4 tablespoons fish sauce
2 tablespoons lemon juice
1 stalk lemongrass, finely chopped
1/4 cup fresh basil, chopped

1. Marinade flank steak in fish sauce, lemon juice, lemongrass and basil overnight.
2. Heat a large wok or heavy skillet over medium-high heat. Thinly slice the beef and fry until cooked through. Serve sizzling hot.

Makes 4 servings

2 eight ounce flank steaks
1/2 teaspoon black peppercorns
1/2 teaspoon white peppercorns
2 tablespoons butter
1 clove garlic, crushed
1/2 cup beef stock
1 tablespoon peppercorns
2 tablespoons heavy cream
salt

1. Lightly press steaks into a mixture of black and white peppercorns and sprinkle with a bit of coarse salt.
2. Melt butter in a large skillet over medium heat. When it begins to foam, add the garlic, stirring around the pan, then sear all sides of the steaks.
3. Pour in beef stock and reduce heat to a simmer. Cover and cook until steaks are very tender, about 30-45 minutes.
4. Transfer the steaks to a warm place, add the green peppercorns to the skillet and bring the remaining liquid to a boil. Reduce until thick enough to coat a spoon.
5. Remove the skillet from the heat, allow to cool slightly, then slowly whisk in the heavy cream. Adjust seasoning as necessary and serve over steaks.

Makes 2 servings

1 medium potato, peeled and cubed
1 tablespoon butter
1/2 small onion, chopped
3 tablespoons bread crumbs
1 lb lean ground beef
1/3 cup heavy cream
1 egg, beaten
1 tablespoon fresh parsley, chopped
2 tablespoons butter
2 tablespoons vegetable oil
1 tablespoon flour
3/4 cup light cream or heavy cream
salt and pepper

1. Bring a pot of water to a boil and cook the potato until tender.
2. Meanwhile, melt butter in a skillet over medium heat. Add the onions and sauté until tender.
3. Combine potato, onion, bread crumbs, ground beef, cream, egg and parsley. Continue to mix until smooth and fluffy.
4. Season meat with salt and pepper and shape into 1" balls. Arrange on a baking sheet, cover and refrigerate for an hour.
5. Heat a large skillet over medium heat. Add 1 tablespoon of the butter and 1 tablespoon of the oil. Cook the meatballs in batches, turning often to preserve their shape. Adding remaining butter and oil as necessary and keep cooked meatballs in a warm place until serving.
6. Once all the meatballs are cooked, stir flour into the pan drippings, then whisk in cream. Continue cooking until thick. Serve with potatoes or cooked egg noodles.

Makes 6 servings

1 tablespoon butter
1 pound stew beef, cubed
2 Hungarian sausages, sliced
1 large onion, chopped
1 large green pepper, chopped
1 red chili, chopped
3 cloves garlic, crushed
1-1/2 teaspoons paprika
1 tablespoon tomato paste
1 cup beef broth
2 teaspoons butter
2 teaspoons flour
4 tablespoons sour cream
salt and pepper

1. Heat a large pot over medium heat. Melt the butter and brown the stew beef in batches. Remove and set aside.
2. Fry the sausage, onion, green pepper and chili pepper until the vegetables are tender.
3. Stir in the garlic, paprika, tomato paste and beef broth, then re-add the beef. Reduce heat to a simmer and cook until tender, about an hour.
4. When meat is tender, melt remaining butter in a small saucepan and whisk in the flour. Add a few ladles of the simmering liquid to make a thick sauce, then use this to thicken the beef mixture.
5. Season with salt and pepper to taste. Add cayenne for a spicier goulash. Serve with sour cream.

Makes 4 servings

1 pound beef sirloin, sliced
1/2 cup soy sauce
2 tablespoons lemon juice
2 tablespoons sugar
1 clove garlic, minced
1/2 teaspoon ginger puree
2 tablespoons vegetable oil
1 teaspoon sesame seeds

1. Combine soy sauce, lemon juice, sugar, garlic, ginger, oil and sesame seeds. Marinade beef strips overnight.
2. Arrange oven rack to the top setting and preheat oven broiler to high.
3. Thread meat onto soaked wooden skewers, about 5 pieces per skewer.
4. Arrange skewers on an ovenproof tray and place about 6" away from the oven broiler. Broil until meat has browned, about 2 minutes, then flip skewers and broil the other side. Continue broiling to desired doneness.

Makes 4 servings