Beef with Onion Chives

A delicious soup hearty enough to be a whole meal.

I wanted to try turning sukiyaki into an easy stir-fry.Simple cooking is the best! Recipe by Yumakotan

Grilled mushrooms and swiss cheese, beef and onion, you can't beat those flavor combinations.

This is an abbreviated version of Chaliapin steak (a steak marinated in onions, a Japanese western-style dish).The sautéed onions form the base of the sauce, so sauté them slowly and patiently, taking care not to let them burn.As long as the onions are well sautéed, you can make a delicious sauce with just water, without needing any wine or sake. For 1 serving. Recipe by Shizure

Lately, I've been into onion sauce, so I tried it on steak.Thoroughly cook the onions. Cook the meat over high heat until crispy. Recipe by Bu no shokutaku

This recipe started as a play on French onion soup. Now it's one of my favourite things to make (and eat) when the weather turns cold. For extra decadence, sprinkle the piping-hot stew with finely shredded gruyere before serving.

Delicious dish! Great for the whole family!

Beef mix with parsley is one of my fav dish . It is nice to eat with soft rice when the rice is still warm. And i was very hungry when i cooked it so not enough only one bowl of rice yesterday .. lol

Picked up this flap steak. Quite tender and delicious. Decided to just do a quick stir-fry type dish with some yuba I had on hand.

I had something else cooking in the oven.After Step 3, you can also add the broth to the sauce and microwave it.Added 8/30 - Depending on the type of stove, you may want to to change from medium heat to high heat, and low heat to medium heat. Recipe by Gokumori

With the cool fall weather, and some leftover cooked noodles, it inspired my husband and I to make beef hot dish, like I grew up with in Minnesota!

Rich, cheese topped, decadent and savory soup that is sure to warm you up on a cold night.

I wanted to make cheap beef just a little tender and more delicious.Don't pound the beef too much. Recipe by handmadecafe

Il Magatello è un taglio di carne di prima categoria, ricavato dal quarto posteriore del bovino. Particolarmente apprezzato per le sue caratteristiche organolettiche: carne magra con poco grasso e tessuto connettivo, morbida e facile da tagliare, che presenta un sapore dolce e delicato, il magatello è un prodotto molto versatile in cucina, con il quale si possono preparare moltissimi piatti differenti. Un'altra caratteristica che fa particolarmente gradire a cuochi e non, questo taglio di bovino è la sua particolare forma, simile ad un cilindro allungato, che permette di ottenere fettine di carne della stessa dimensione.

#Daisucookpad2022 #bepcomnha#ebepvangMón này có thể dùng kèm bún, rau sống và nước mắm chua ngọt hoặc dùng với cơm đều ngon

#全食物清冰箱都吃光光！

Sweet new harvest onions are sweet and juicy. I like them best in sukiyaki-style dishes. For 2 servings. Recipe by FarmersK

So very tender and flavorful!

Delicious

Someone in da house wanted this. He shall remain anonymous. So I searched on line to see if I could find something. Seems complicated because lol - grams means nothing to me but I do have a scale…but many do not. So here it is and I hope I made it easier. My recipe when I cooked it was doubled. BTW yet again I forgot to take a picture of the final dish. So you will have to do with the picture I took pre final…I never learn.

Simple, healthy meat and veggie dish

So very good!!!

Beef and celery are a good match! The celery adds crunchiness to this dish.

Vietnamese home cooking in New Zealand. Serving for 2 adults and 1 toddler.I use beef schnitzel because its thinly cut is the closest to Vietnamese stir-fry beef. The stir-fry pack at the supermarket would do but if you overcook, the meat would be very hard to chew. I sometimes buy a big chunk of rib eye and slice it myself as rib eye is tender no matter how you cook it and the slices can also be used in Pho. But rib eye is pricey alright, and slicing it is a lot of work.