red meat

1) Marinate the beef in the marinade overnight, or for at least 2 hours, in fridge

2) Heat 2 tablespoons vegetable oil in a hot wok, add half the marinated beef and stir-fry for one minute. Remove from wok with a slotted spoon and set aside.

3) Stir-fry remaining beef and set aside also.

4) Add another 2 tablespoon vegetable oil to the wok and start stir-frying the vegies

5) Once the vegies are coated with oil, add the vegetable sauce

6) When vegetables are nearly cooked, add the cooked beef strips together with their liquid. Stir until combined

1. In a pot saute onion and garlic in a litttle olive oil on low heat. Add pine nuts and stir. Add mince and brown. 2. Add 1/2 the tomato and tomato paste. Stir. 3. Add rice, salt, pepper. Stir. Cook for 5 minutes and add wine. Remove from heat. 4. Wash capsicums and cut tops off to form lids. (lids will be used to cover stuffed capsicums). 5. Fill capsicums with rice mixture. Sprinkle with a little parmesan or fetta (optional). Cover openings with the capsicum lids. 6. Place stuffed capsicums upright in a baking try. 7.

1- Add onion, stock cube and a few spoons of water to a saucepan. Heat on medium heat on stovetop. Stir continually with a wooden spoon.
2- When onion starts to brown, add mince and taco seasoning. With the wooden spoon, continually stab at mince and turn it over and over to ensure it cooks evenly and thoroughly. Add more water to pan if necessary to prevent mince from sticking to the bottom.
3- When mince is browned, put the lid on the saucepan, turn the heat on the stove to low, then leave it to simmer for at least 15 mins.

1- Cut English muffins in half
2- Spread each muffin half with tomato paste
3- Add some shredded ham and pineapple to each muffin, and top with grated cheese.
4- Place muffins on a baking tray and cook for 10-15 mins until crispy.

Makes 12

1. In a large bowl, combine the pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage. Stir until well mixed.
2. Place 1 heaping teaspoon of pork filling onto each wonton skin. Moisten edges with water and fold edges over to form a triangle shape. Roll edges slightly to seal in filling. Set dumplings aside on a lightly floured surface until ready to cook.
3. To Cook: Steam dumplings in a covered bamboo or metal steamer for about 15 to 20 minutes. Serve immediately.

Source: Used with permission from http://allrecipes.com/Default.aspx

1- Add onion, stock cube and a few spoons of water to a saucepan. Heat on medium heat on stovetop. Stir continually with a wooden spoon.
2- When onion starts to brown, add mince. With the wooden spoon, continually stab at mince and turn it over and over to ensure it cooks evenly and thoroughly. Add more water to pan if necessary to prevent mince from sticking to the bottom.
3- When mince is browned, add diced tomatoes and pasta sauce. Stir it through thoroughly.
4- Put the lid on the saucepan, turn the heat on the stove to low, then leave it to simmer for at least 15-20 mins.

1- Add chopped chicken, stock cup and ½ cup water to a large pan. Cook over medium heat on stove unitl chicken is sealed and browning. 2- Add chopped vegetables, and teriyaki sauce. Mix thoroughly so sauce coats everything. You may need to add more sauce. 3- Add another ½ cup of water and stir. The sauce is likely to be runny- mix 1-2 tbsp cornflour with ¼ cup water and 1 tbsp teriyaki sauce in a cup- add to stir fry. 4- Stir through- the cornflour should thicken the sauces.