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Beef Up

CHUNKY BEEF WITH TOMATOES & BELL PEPPERS

Ingredients:

1/2 kg MONTEREY BEEF CUBES
1/2 tsp baking soda
1 tbsp soy sauce
3 tbsp cooking oil
1 ( 12 g) tbsp ginger strips
1 (190 g) pc large white onion, cubed
6 cloves garlic, chopped
2 tbsp taosi, mashed
2-1/4 cups water
1/4 cup oyster sauce
1/2 tsp sugar (optional)
1 tsp cornstarch (optional), dissolved in 1 tsp water
3 (150 g) pc tomatoes, sliced into wedges
1 (50 g) pc red bell pepper, cubed
1 (50 g) pc green bell pepper, cubed

Procedure:

  1. Marinate beef in baking soda and soy sauce for 15 minutes.
  2. Heat oil in a pan or wok. Fry meat until brown. Set aside in pan.
  3. In the same pan, sauté ginger, onion and garlic. Add taosi, water, oyster sauce and sugar. Simmer covered for 1 hour or until meat is tender, stirring occasionally.
  4. Add cornstarch mixture, tomatoes and bell peppers. Simmer for 1 minute

  Makes 5 servings

BEEF LASAGNA POTLUCK

Ingredients:

12 sheets instant lasagna (no need to pre-cook)
1 cup grated Parmesan cheese
1 (185 grams) pack grated MAGNOLIA QUICKMELT CHEESE

Meat Sauce

2 tbsp MAGNOLIA GOLD BUTTER UNSALTED
2 tbsp olive oil
1 pc onion, chopped
1 pc carrot, peeled and diced
1 stalk celery, diced
400 grams MONTEREY GROUND BEEF
1/2 cup red wine (optional)
2 cups crushed Italian plum tomatoes
1 tbsp tomato paste
1 tsp dried oregano
1-1/2 cups beef stock*
1/4 cup chopped parsley
iodized fine salt and pepper to taste

White Sauce

1/4 cup MAGNOLIA GOLD BUTTER UNSALTED
1/2 cup MAGNOLIA ALL PURPOSE FLOUR
1 (1 L) pack MAGNOLIA FRESH MILK
1/4 tsp ground nutmeg
iodized fine salt and pepper to taste

Procedure:

MEAT SAUCE:

  1. Heat butter and olive oil in a large skillet.
  2. Add the vegetables and cook over medium heat for 10 minutes or until vegetables are tender.
  3.  Add beef and simmer, stirring frequently to break up lumps. Add red wine, tomatoes and tomato paste. Season with oregano and allow to simmer for 30 minutes. Add stock.
  4. Add parsley then season with salt and pepper. Set aside.

WHITE SAUCE:

  1.   Melt butter in a medium saucepan. Add flour and cook stirring for 1 to 2 minutes. Add milk gradually, whisking vigorously after each addition. Bring to a boil and cook stirring continuously until smooth.
  2.   Add nutmeg. Season with salt and pepper to taste. Remove from heat.

ASSEMBLY:

  1. Preheat oven to 350°F.
  2.  Spread 1/3 of meat sauce on bottom of baking dish. Spread about 3/4 cup of white sauce on top of meat sauce then arrange 4 sheets of lasagna. Repeat 2 times then cover top layer with remaining white sauce. Sprinkle parmesan and grated cheese on top.
  3.   Bake for 40 to 45 minutes or until pasta is tender when pierced with a knife. Allow to stand 10 minutes before serving.

Makes 10 servings. 

*Beef stock: make by dissolving beef cubes or by boiling beef bones

BEEF STEAK BULAKENYA

Ingredients:

1 kg MONTEREY BEEF TENDERLOIN, trimmed
1-1/2 tsp black peppercorns
1/2 cup soy sauce
4 pc garlic cloves, crushed
12 pc calamansi, juiced
2 tbsp cooking oil
1 tbsp MAGNOLIA GOLD BUTTER UNSALTED
1 pc white onion, sliced into rings
1 pc red bell pepper, cut into strips
1 pc green bell pepper, cut into strips
1 pc yellow bell pepper, cut into strips
fresh herbs (thyme, tarragon, rosemary) for garnish (optional)

Procedure:

  1. Slice beef into mignonettes* and season with peppercorns. Marinate in soy sauce, garlic and calamansi juice for at least 10 minutes. Set aside.
  2. In a preheated pan with oil, brown each mignonette over medium heat on both sides according to desired doneness. Set aside on a serving platter. Keep covered and warm.
  3. Reduce heat and pour the remaining marinade into the same pan. Add butter and stir.
  4. Add onion rings then bell peppers and toss. Pour the sautéed vegetables over beef. Serve warm and garnish with herbs, if desired.

Makes 8 servings.

*mignonettes- small, round beef pieces about 1-2 inches thick.

CARAMELIZED BEEF WITH COFFEE

Ingredients:

1/2 bar (of 225 g) MAGNOLIA GOLD BUTTER UNSALTED
1 kg MONTEREY BEEF SUKIYAKI CUT

Spice Mix

1 (20 g) sachet SAN MIG ORIGINAL 3-in-1 COFFEE
1/2 tsp cinnamon powder
1/2 tsp dried oregano
1/2 tsp dried thyme
1 tsp iodized fine salt
1/2 tsp pepper
3 tbsp prepared mustard
1/4 cup olive oil
1/4 cup honey
1 (5 g) stalk parsley, chopped (1 tbsp)

Procedure:

  1. Combine the spice mix ingredients in a small bowl. Add beef and mix well. Let stand for 30 minutes.
  2. Melt butter in a nonstick frying pan. Pan-fry beef over medium high a few pieces at a time. Top with parsley. Serve hot.

Makes 7 servings.

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