Stir-fried Beef with Macaroni (Nui Xào Bò)

Ingredients

• 300g macaroni 
• 300g beef, finely sliced
• 2 tbsp tomato paste
• 2 garlic cloves, finely chopped
• 1 onion, roughly sliced
• 1 capsicum, roughly sliced
• 5 spring onions, roughly chopped
• Salt, ground pepper
• Knorr seasoning powder or chicken powder

Method
- Boil water in a pot, add the macaroni, a bit of salt, oil and cook for 4-5 minutes, drain and let dry.
- In a mixing bowl, marinate the sliced beef with chopped garlic, 1 tsp seasoning powder, 1/2 tsp oil and 1/2 tsp ground pepper, mix well and set aside.
- Heat oil in a frying pan, add the macaroni, tomato paste and stir well to combine.Turn off the heat.
- Meanwhile, heat oil in a wok, saute chopped onion and spring onion, add capsicum and saute for a few minutes, then add the marinated beef and stir well. Transfer all the macaroni into the wok, season all together with 2 tbsp seasoning powder, 1/2 tsp salt and stir well.
- Serve hot with sliced tomatoes and soy sauce.

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Vietnamese Beef Jerky (Khô Bò)

Ingredients

• 250g beef fillet, thinly sliced across its grain
• 2 tbsp minced lemongrass
• 1 tbsp minced garlic
• 2 tbsp sugar
• 1 tsp salt
• 1/2 tbsp five spice powder
• 1/2 tbsp turmeric powder
• 1 tsp ground pepper
• 2 tsp oyster sauce
• 1 tbsp hot chilli flake

Method

- Prepare the beef marinade: Mix all the spies together, add oyster sauce to help the spices combine well.

- Rub the spices on both sides of each beef slice in a bowl.

- Cover it with plastic wrap and marinate in the fridge for 6 hours or overnight.

- Preheat the oven to 200C.

- Put a cooling rack on a tray, spread the beef thoroughly and place on the rack. Cook the beef in the oven for 15 minutes and then turn it over. Keep repeating to check and turn the beef every 15 minutes until cooked to your liking.

We expect crispy beef jerky, the thinner it is, the crispier it gets. If you want some moisture in the beef jerky, slice it a bit thicker. The cooking time may vary depending on how thin the beef is.

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Beef Stew

Ingredients

• 500g beef shanks, cut into chunks
• 3 carrots, cut into chunks
• 3 tomatoes, finely chopped
• 1 onion, roughly chopped 
• 3 star anise
• 3 lemon grass stalk, bruised the white part
• 1 cinnamon stick
• 2tbsp minced ginger
• 2tbsp tomato paste
• 4 crushed garlic cloves
• Basil leaves
• 3tbsp fish sauce
• 1tsp chinese 5 spices
• Salt, sugar, pepper
• Water, olive oil

Method
- In a large bowl, marinate the beef with 2tbsp sugar, fish sauce, ginger, garlic and chinese 5 spices and set aside or cover and refrigerate it for 30-45 minutes.
- Heat oil in a large pot, fry the onions and garlic until fragrant. Add tomato paste, chopped tomatoes and cook until soft, then add the beef, lemon grass, star anise and cinnamon, stir the beef well and let it cook for 5 minutes.
- Add water to the pot, bring to a boil, then lower the heat and simmer it under cover for 1.5 hours or until the beef is tender (To save time, pressure cook the beef until the whistle goes off 6 times).
- Add the carrots and cook for 30 minutes or until soft. If the stew is too chunky, add a bit more water, or if it's too watery then simmer longer.
- Season the stew well with salt or fish sauce and pepper.
- Serve with rice noodles or bread and garnish it with parsley or basil leaves.

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Filipino T-bone Steak

Ingredients

• 300g beef
• 1cup soya sauce
• 2tsp ground black pepper
• 3 garlic cloves, finely chopped
• 1 lemon
• 1 onion, thinly sliced
• 10g butter
• 2tsp olive oil

Method
- Marinate the beef with soya sauce, garlic, pepper and 3tbsp lemon juice. Cover it with a plastic wrap and put it in the fridge for 3-4 hours or overnight for the best flavor. 
- Heat butter and oil in a pan, add the beef, the remaining sauce and cook over low heat until the sauce turns into gravy (It's important to cook the beef over low heat for a long time to attain tender beef)
- 2 minutes before the beef is done, add onion and stir-fry it to mix well with the sauce.
- Sprinkle lemon juice on top and serve it hot with boiled rice

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