Put a little twist to a recipe I saw on Big Oven because it lacked quite a few of ingredients. Here's a little Asian-American twist. You can eat it with rice or serve it simply with cooked pasta

Majority of the time I spent on slowly cooking the beef on medium heat to make it really . The rest will just take about 12-20 minutes max.With the Spanish influence in the Philippines, we have our own version of Pochero using local and easily available ingredients. The basic component of a Pochero is a tender beef stew with some green leafy veges. Many households add in thier favorite vegetable like chick peas, squash and cabages. Some even ad sausages (chorizo) to their soup.Pochero soup are not limited to beef, it could be pork or chiken or mix.Pochero is the soup that everyone can enjoy.

This is my take on the classic Mongolian beef. Like most Asian dishes you can substitute or add different vegetables.

This recipe really brings back fond memories of my childhood. My brother and I loved this dish so much that our mother had to hand count the exact same pieces of sirloin on our plates or a fist fight would break out. This is another one of my mother's recipes that I refuse to change.

My husband loves beef & broccoli so I researched lots of recipes to make my own. This recipe makes enough for a couple days.

Like many of our recipes, this is the result of trying a bunch of them and taking what I liked, and then tweaking it to make it my own. Its by far my familie's favorite version...hope you like it too :P

You can use any vegetables you have!

I made it for breakfast. I love spicy foods 😁#OneRecipeOneTree#TeamTrees

I ate beef with green pepper at a diner. I arranged it to be easy to make. I made the taste to suit our family's tastes! My family loves this recipe.-I use bottled grated garlic, but you can also use one clove of minced garlic!-There is no need to season the beef in advance so it is easy to make. You can use all kinds of parts of the meat such as offcuts, belly or shoulder meat.-You can also add other vegetables you find in the refrigerator. Recipe by Miruchan mama

A classic Asian stir fry dish that uses flank steak strips and is highlighted by a mild spicy-orange sauce. I use a wok; however it can be done in a pan. The key to flavor is the use of sesame oil, using fresh ingredients, and controlling the “spice” flavor as you like it.

Recipe adapted from Reader's Digest One-Dish Cooking Cookbook. Changed it a little to suit what we have in the kitchen

So I am on a cooking/ baking benge. This Shepard's Pie is so delicious you must try it!