Though many recipes use ground beef, roast beef works brilliantly, too — just cut it into thin strips so that it's easy to eat ... both work well — and fry some onions at the same time. Round up your ...

W hen it comes to beef, it's difficult to say which cut is the best. It's mostly a matter of personal preference. Some people like roasts more than steaks, while others prefer a q ...

Mix the beef strips with the soy sauce in a bowl ... reserved sesame seeds and serve with rice or noodles, if using. This recipe will work well with chicken too. To prepare this dish ahead ...

Look for beef that's firm to the touch. Avoid wet, slimy meat and meat with a greenish-grey tinge and an 'off' smell. Always check the 'use by' dates on pre-packed meat. Colour is often cited as a ...

CUT beef strips crosswise into small cubes. HEAT oil in nonstick saucepot. Add beef and cook until browned and juices evaporate, stirring often. ADD onion, green pepper and cumin and cook until ...

That said, I want to offer two quick beef recipes and encourage you to try some roasted red ... Cut the beef steaks crosswise into half-inch wide strips. Cut each strip in half. Heat the oil in a ...

This sort-of-traditional beef Wellington uses a range of umami-rich ingredients—bacon, soy sauce, mustard, and maitake mushrooms—to create tons of flavor. This recipe method combines high-heat ...

and sage create a round, warm sweetness that matches that of the squash. Food & Wine's Justin Chapple proves that an autumnal galette need not be reserved for only apples. In Chapple's recipe ...

To begin with, add curd, garlic, ginger, lemon juice, tandoori masala, oil, and salt to a bowl. Mix well. 2. Add the chicken strips to this mixture and make sure to coat them well. Cover the bowl with ...