Main Ingredients: Beef Flank 500g

Supplements: 50g each of green onions, carrots and celery

Seasonings/Marinade: 15g of curry powder, 3g of salt, 5g each of dry red wine and soy sauce, 25g of flour, 100g of chicken broth, 50g of oil, a pinch of each of chili powder, monosodium glutamate (MSG), sesame seeds, garam masala and pepper grains

(1) cut the beef into squares, sprinkle with salt, fry in oil until yellow, put it into the crockpot, add water, dry red wine, soy sauce, shredded scallions, sliced carrots, coriander, pepper grains, salt, and simmer in a small inflammation for 2-3 hours until the beef is crispy.

(2) with a skillet will be hot, put diced scallions, celery segments, parsley, garlic paste slightly fried, add flour fried flavor, and then add curry powder fried, put a little chili powder, made into a curry sauce sheng out.

(3) frying pan put chicken broth boil, put curry sauce, salt, monosodium glutamate seasoning, and then pour the cooked beef into the frying pan, braised and stewed a little, out of the pan into the plate.

Vegetable beef stew - the traditional classic French dish called "Beef Daube de Provence" is actually roast beef stewed with red wine and vegetables, which is both simple and delicious.

First preheat the oven to 300 degrees F. Heat the olive oil in a pan over low heat. Add the garlic and heat for 5 minutes or until fragrant, stirring occasionally. Strain the garlic through a slotted spoon. Continue to heat, add the beef to the pan and sprinkle with salt and pepper. Heat for 5 minutes and serve golden brown. Add the red wine to the pan until it comes to a boil, and when all the ingredients in the pan are well dissolved, add the garlic, beef, salt, pepper, carrots and toppings and bring to a boil. Cover and heat for 2 1/2 hours until beef is tender. Just pick out the bay leaf and place the beef on top of the whole egg noodles. One word of advice: freshly spiced seasonings are highly recommended, and once these have been mixed together, the dish will be even more flavorful the next day.

Pre-meal Soup:

Beef Meatball Soup - First, cut the beef shank into cubes, whisk in the eggs, add water and whisk as you pour it in, and puree the meat. Then squeeze the meat mixture into balls, put them in a pot of boiling water and cook until the balls float, put the balls into cold water to wash off the foam and control the water. Dice the peeled carrots, spring onions and potatoes. To the pan into the chicken oil, burned to fifty percent hot, in turn into the carrot diced, sesame leaves, pepper, dried chili, and so after frying into the beef broth, monosodium glutamate, refined salt to taste, put the potatoes into the soup pot to cook until the nine mature put the balls into the boil, change the heat to cook can be eaten.

Beef tenderloin in red wine sauce - a specialty of Eastern Europe.

Cut the beef shank into large slices, pat them thin and rub them with a little salt and pepper one by one; wash the onion and cut it into julienne strips. When the oil in the wok is fifty percent hot, add the beef slices, fry them for color and take them out; leave the remaining oil in the wok to fry the shredded onion, then add the beef slices to the wok, pour in half of the beer, add the spices, bring it to a boil, and then simmer the beef slices over a low heat. Season the pan with salt, then pour in the other half of the beer, potatoes, and crumbled bread and cook until it comes to a light boil.

This dish has a strong wine flavor and is deliciously tasty. Be careful not to slice the beef too thinly, as it will not be chewy enough.

Roasted Beef Steak - This American dish is made from clean beef sirloin, which is sliced into 10 sections, each section folded into a 1-cm-thick section, salted and peppered, pan-fried in oil for color, and laid flat in a baking dish. Sauté sliced mushrooms and chopped celery in butter, add a little broth, salt and pepper to the pan-fried steak, and the rich roasted flavor is mellow and distinctive.

Red braised oxtail - Peel and wash the oxtail, boil it in water and rinse it again, add the pasta-boiled stock and the oxtail, and cook it on high for 10 minutes until it is crispy. Dice the carrots, chop the onion and flatten the garlic. Sauté garlic and onion, add tomato juice and mix well. Add the oxtail into the vessel, add old soy sauce, sugar, pepper, salt, moderate water or soup, medium heat for 20 minutes until the juice is thick.