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Peppercorn Beef
Crown Roast (Lamb)
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Spicy Brisket
Irish Stew
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Daube of Beef
Grilled Steaks
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Pasticio
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Flank Steak
Panang Burgers
Orange/Rosemary Beef
Caribbean Steak
Texas Rub
Fruity Pot Roast
Autumn Stew
Filet Mignon Roast
Beef & Pepper Stew
Beef Stew II
Szechwan Beef
Five Spice Fried Rice
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Rack of Lamb
Lamb Stew
Oranged Lamb
Lamb Jalapeno
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Honey Glazed Lamb
Spicy Lamb Stir Fry
Mandarin Lamb
Mixed Sausage Grill
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Baby Back Ribs
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Dijon Pork Satay
Honey Garlic Pork
BBQ'd Pork Steaks
Holiday Pork Roast
Pineapple Ham
Crown Roast (Pork)
Pork Roast
Ginger-Orange Ribs
Mandarin Pork
Chili Pork
Beef With Chili Sauce

    Ingredients

      Marinade:
      1 tablespoon Soya Sauce
      2 teaspoons Rice Wine (or chicken broth)
      1 teaspoon Sesame Oil
      1/2 teaspoon Salt
      3 tablespoons Cornstarch
      1 tablespoon Flour
      Meat Mixture
      1 pound Steak
      Peanut Oil for sautéing
      Sauce
      5 dried Chilis
      1-1/2 tablespoons Peanut Oil
      3 tablespoons minced Garlic
      1 teaspoon Salt
      3 tablespoons Sugar
      1/2 cup Water
      1 teaspoon Cornstarch mixed with 1 teaspoon Water
       

    Directions

    Place meat in freezer for about 20 minutes.
    Slice against the grain, then finely shred the slices.
    Combine meat with marinade and mix well.
    Soak chilies in warm water.
    Cut in half when soft. WASH HANDS after handling.
    Heat wok until hot, add 2 tbs. oil and fry beef in 2 batches.
    Remove with slotted spoon.
    Heat a small saucepan and when hot add 1-1/2 tsp. oil, garlic, chilies and stirfry for 20  seconds.
    Add balance of sauce ingredients and simmer for 2 minutes.
    Keep warm.
    Reheat wok and fry beef again until crisp, about 1 minute.
    Remove beef from oil, drain and place on a warm platter.
    Gently toss with the sauce, and serve.

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