Ingredients for 4 servings

1 lb. fresh or thawed frozen peas
1 tbsp. fresh lime juice
1 tbsp. fresh mint, chopped
1 tbsp. oil
1 tsp. ground cumin
1 ½ lb. hanger steak, cut into 2 pieces
2 oz. shaved Parmesan
3 tbsp. unsalted butter, divided
4 slices country bread
freshly ground black pepper
kosher salt

Directions

Preheat grill to medium-high. Melt 2 tablespoons butter in a small saucepan over medium-high heat. Add peas and cook, stirring often, until soft, 6 to 8 minutes. Add remaining tablespoon butter and mash. Add mint and lime juice and stir to combine. Season with salt and pepper.

Meanwhile, season steak with cumin and salt and pepper. Grill until internal temperature reaches 130 degrees F (medium-rare), 4 to 5 minutes per side. Let rest 5 minutes before slicing.

Brush bread, on both sides, with oil. Grill until golden brown and crispy, about 1 minute per side.

Serve pea mash topped with shaved Parmesan and steak and grilled bread alongside.

Ingredients for 6 servings

½ c. pomegranate seeds
1 head cauliflower
1 package baby kale
1 tsp. Freshly ground pepper
1 whole filet of beef
2 tbsp. fresh lemon juice
2 tsp. Kosher salt
2 tsp. whole-grain Dijon mustard
5 large shallots
6 tbsp. olive

Directions

Heat oven to 475° F. Place the beef on a large rimmed baking sheet. Rub with 1 tablespoon oil, salt, and pepper. Bake at 475° F for 12 minutes.

Meanwhile, toss 2 tablespoons oil with cauliflower and shallots; season with additional salt and pepper. Quickly scatter vegetables around beef in the pan and continue to bake, stirring vegetables once, 18 more minutes (for medium-rare) or until meat reached desired degree of doneness.

Remove beef from pan and cover with foil; let stand 15 minutes. Whisk together remaining 3 tablespoons oil, lemon juice, and mustard; season with salt and pepper to taste. Stir kale into hot pan with vegetables. Drizzle with olive oil mixture and sprinkle with pomegranate seeds. Slice beef and serve with cauliflower pomegranate salad.

Ingredients for 4 servings

For the Tortillas:

¾ cup milk
1 ½ tsp baking powder
1 tsp salt
2 cups plain flour or maida
2 teaspoons vegetable oil

For the Filling:

½ tsp dried oregano or mixed herbs
3 green chilies, chopped
4 garlic cloves, chopped
4 Tbsp olive oil
500 gm minced chicken or lamb

Directions

For the Tortillas

Stir together the flour and baking powder in a large mixing bowl. Add the salt and vegetable oil to the lukewarm milk and whisk briefly to incorporate.

Gradually add the milk to the flour, and work the mixture into dough. It will be sticky.
Turn the dough out onto a surface dusted with flour and knead vigorously for about 2 minutes (fold and press, fold and press). The kneading will take care of the stickiness.

Return the dough to the bowl, cover it with a damp cloth, and let it rest for 15 minutes. (This dough will not rise, but it needs a rest)

Divide your dough into 8 balls of equal size, cover them, and let them rest again for about 20 minutes.

Avoid letting them touch, if you don't want them to stick together.

Dust your work surface with flour. Working one at a time, remove each piece of dough and pat it into a 5-inch circle. With a rolling pin, roll out the tortilla, working from the centre out, until you have a 7-8 inch tortilla a little less than ¼ inch thick.
Transfer the tortilla to a hot, dry skillet or griddle. It will begin to blister.

Let it cook for 30 seconds, turn it, and let the other side cook for 30 seconds.

Remove the tortilla, place it in a napkin-lined basket and cover with aluminum foil. Repeat for the remaining tortillas.

Flour tortillas, like corn tortillas, are best if eaten right after they are made, these tortillas will freeze well.

Wrap them tightly in plastic, and they will keep, frozen, for several weeks.

To serve tortillas that have been frozen, let them thaw and come to room temperature, then wrap them in aluminum foil and heat them in a warm oven.

Microwaving tends to toughen them.

For the Filling

Heat the oil in a saucepan and add the minced meat. Fry for 7-8 minutes until brown. Tip in the garlic, salt, herbs and chilies and fry for 3 minutes more.

Preheat the oven to 400C. Spread butter on one side of each tortilla and place about 3 tablespoons of filling on each and roll up.

Place seam-side down on a buttered baking dish. Brush rolls with melted butter.

Place in an oven proof dish and bake for 20 minutes or until golden brown on the surface.

Serve with grated cheddar cheese, sour cream or yogurt.

Ingredients for 4 servings

1 tbsp tomato ketchup
2 garlic cloves, thinly sliced
2 tbsp vegetable oil
2 x 200g sirloin steaks, trimmed of fat and thinly sliced
2.5cm piece fresh ginger, finely sliced into strips
3 tbsp light soy sauce
3 tbsp sweet chilli sauce
50g unsalted cashew nuts, chopped
200g Chinese or tenderstem broccoli
Pinch of chilli flakes

Directions

Heat the oil in a wok or large frying pan over a high heat. Add the beef, in 2 batches, and stir-fry for 3 minutes. Remove the beef and set aside.

Add the garlic, ginger and cashews and stir-fry for just a minute, then add the sweet chilli sauce, ketchup, soy sauce, chilli flakes and 100ml water. Bring to the boil, then reduce the heat and simmer for 2 minutes. Add the broccoli to the sauce and stir-fry for 2 minutes, then return the beef to the wok to heat through.

Divide the quick egg fried rice among bowls and top with the beef.

Ingredients 

½ tsp sugar
1 rounded tbsp chilli bean sauce (best use Pixian)
1 small or half large red sweet pepper (or can sub with a small carrot)
1 tbsp sichuan peppercorns
1 thumb size ginger, peeled and finely shredded
2 sticks of celery
2 - 4 large dried chillies
500g lean beef steak (rump or sirloin)
a small handful celery tender leaves, roughly cut
about 1.5 tbsp Chinese cooking wine
about 6 - 7 tbsp cooking oil
dash of light soy to taste
pinch of ground sichuan pepper

Directions

To prepare the beef, remove any gristle. Pat dry the beef with kitchen paper to absorb as much moisture as you can. Cut the beef into thin long strips, as thin and long as possible. No need to marinate.

Cut/shred the celery and red pepper into long thin strips too. Cut ginger into matchstick size.

Dried chillies, de-seeded and cut into chunks

Heat oil in wok then add Sichuan peppercorns and dried chillies. Fry till the oil is very fragrant and chillies have turned almost black. Remove the chillies and peppercorns. Keep the chillies to add back to the dish later. Discard the peppercorns unless you like the crunch.

While the oil is still very hot, turn the heat up to maximum. Add in the beef and spread it out but do not stir. The oil will start to boil rapidly. Wait till the oil stop bubbling and becoming clear again, then stir and fry till the beef is lightly brown and crisp a little on the edges. Push the meat to one side, turn the heat down to low. Remove most of the oil and leave about 1 tbsp.

Turn the heat back on to high. Add ginger and chilli bean paste and stir fry briefly then add cooking wine. Add in the previously fried dried chilli (and sichuan peppercorns if you like the crunch).

Add celery and red pepper and stir fry till vegetables are softened to your liking. Then stir in the celery leaves.

Seasoned with enough light soy sauce to taste, pinch of sugar and pinch of ground Sichuan pepper.

Ingredients for 4 servings

1 Tbsp. Knorr® Beef flavor Bouillon
1 -lb. beef top round steak or your favorite cut of beef, pounded ¼-in. thick, cut into 8 pieces
3 Tbsp. oil

Directions

Sprinkle Knorr® Beef flavor Bouillon evenly over steak.

Heat oil in large skillet over high heat.

Add steak, in batches, and cook 40 seconds on each side or until desired doneness. (Be sure not to overcook so steak stays juicy.)

Ingredients for 6 servings

½ tsp. ground chipotle chile pepper
1 can (15.5 oz.) red kidney beans, rinsed and drained
1 can (28 oz.) crushed tomatoes
1 clove garlic, finely chopped
1 lb. ground beef
1 medium red bell pepper or green bell pepper
1 small onion, finely chopped
1 cub Stock - Beef

Directions

Cook ground beef, onion and red pepper in 4-quart saucepan, stirring occasionally, until beef is browned and vegetables are tender.

Stir in water with Stock - Beef and chipotle chile pepper until Stock is melted.

Stir in tomatoes and beans. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 15 minutes. Serve, if desired, with shredded cheddar cheese, sour cream and/or chopped cilantro.

Ingredients for 8 servings

½ cup Dijon mustard
¾ lb. mixed wild mushrooms, trimmed and thickly sliced
1 cup red wine
1 cup water
1 large shallot, finely chopped
3 Tbsp. all-purpose flour
1 Tbsp. balsamic vinegar
1 Tbsp. butter
1 Tbsp. olive oil
2 Cubes Beef flavored Bouillon
3 cloves garlic, finely chopped
3 sprigs fresh rosemary leaves, divided
6 lbs. standing rib roast
6 sprigs fresh thyme leaves, divided

Directions

Preheat oven to 325°. Bring beef to room temperature before roasting, about 1 hour.

Combine mustard with 1 Beef flavored Bouillon Cube, garlic and chopped leaves from 5 sprigs of thyme and 2 ½ sprigs rosemary in small bowl. Season, if desired, with black pepper, then evenly spread beef with mustard mixture on top and sides.

Arrange beef, mustard-side up, in large roasting pan. Roast, uncovered in center oven until desired doneness, about 2-½ hours.

Meanwhile, heat butter and oil in large skillet over medium-high heat and cook mushrooms and remaining herbs until tender, about 3 minutes.

Remove roast to carving board, loosely covered with aluminim foil and let stand 15 minutes.

Reserve 3 tablespoons drippings from pan, discarding the rest. Heat reserved drippings in roasting pan and cook shallots, stirring occasionally, until tender, about 3 minutes. Stir in flour with wire whisk until smooth. Stir in water, remaining Bouillon Cube, wine and vinegar until no lumps remain. Stir in mushrooms and herbs. Bring to a boil, stirring constantly, until thicken, about 3 minutes. Discard herb sprigs. Serve over sliced beef.

Ingredients for 6 servings

¼ cup pimiento-stuffed olives, chopped 
¼ cup toasted slivered almonds, (optional)
½ cup raisins 
½ cup water 
1 large tomato, chopped 
1 lb. lean ground beef
1 small onion, finely chopped, (about ½ cup)
1 Tbsp. Knorr® Beef flavor Bouillon
8 iceberg lettuce leaves

Directions

Brown beef with onion in large skillet over medium-high heat. Stir in tomato and Knorr® Beef flavor Bouillon and cook 2 minutes. Stir in water, raisins and olives and bring to a boil over medium-high heat.

Reduce heat and simmer uncovered 5 minutes. Evenly fill lettuce leaves with beef mixture. Sprinkle, if desired, with toasted slivered almonds.

Ingredients

3 lbs. of spare ribs

Dry Rub:

½ tsp. black pepper

½ tsp. cinnamon

½ tsp. ground cloves

½ tsp. ground turmeric
1 tsp. brown sugar

1 tsp. cumin

1 tsp. Jamaican curry powder

1 tsp. salt

Directions

Combine all of the ingredients for the rub in a small bowl and mix.

Rub the ribs with the dry rub and place in a zip-lock bag or in a covered bowl in the refrigerator over- night.

Preheat the oven 350 degrees:

Place the ribs in a baking pan. Cover the pan with tin foil and bake for about 2 hours, untouched.

Ingredients for 6 servings

¼ tsp. ground black pepper
½ lb. all-purpose potatoes, peeled and cut into 1-inch cubes
1 can (15.5 oz.) chick peas or garbanzos, rinsed and drained
1 large green bell pepper, chopped
1 large onion, chopped
1 large tomato, chopped
1 lb. beef round steak, cut into 1-inch cubes

1 lb. calabaza pumpkin or butternut squash, cut into 1-inch cubes
1 lb. green cabbage, cut into 2-inch pieces
1 tsp. salt
2 cubes Beef flavor Bouillon
3 cloves garlic, finely chopped
3 Tbsp. corn oil
3 Tbsp. cornstarch
4 ¼ cups water
Garlic and Onion

Directions

In large saucepot, heat oil over medium-high heat and brown steak, stirring occasionally, about 10 minutes. Remove steak and set aside.

In same saucepot, add onion, green pepper, tomato and garlic and cook, stirring frequently, 2 minutes. Return steak to saucepot. Stir in cabbage, pumpkin, potatoes, Beef flavor Bouillon Cubes blended with 4 cups water, garlic and onion, salt and black pepper. Bring to a boil over high heat, stirring to dissolve bouillon. Reduce heat to low and simmer covered, stirring occasionally, 25 minutes or until potatoes are fork-tender. Stir in chick peas.

In small bowl, blend remaining ¼ cup water with cornstarch until smooth; stir into beef stew. Bring to a boil over medium heat. Reduce heat and cook, stirring frequently, 1 minute or until stew thickens.

Ingredients for 4 servings

¼ cup lime juice
1 lb. boneless sirloin steak 
2 Knorr® Garlic MiniCube(s) 
2 Knorr® Onion MiniCube(s) 
2 Tbsp. vegetable oil
8 small flour tortillas, warmed

Directions

Combine first 4 ingredients in a small bowl. Pour mixture over steak in a large shallow nonaluminum baking dish or plastic bag and turn to coat. Cover, or close bag and marinate in refrigerator about 30 minutes. Remove steak from marinade, discarding marinade.

Grill or broil steak to desired doneness, turning once. Let stand loosely covered about 10 minutes before slicing.

Serve sliced steak in tortillas. Garnish with your favorite taco toppings, such as shredded cheddar cheese, shredded lettuce, chopped tomatoes and sour cream.

Ingredients for 4 servings

½ cup shredded cheddar cheese
1 avocado, thinly sliced
1 lb. ground beef
1 Tbsp. Beef flavor Bouillon
2 Tbsp. chopped fresh cilantro
4 hamburger buns
4 thin slices red onion

Directions

Combine ground beef, cilantro and Beef flavor Bouillon in large bowl; shape into 8 patties. Place 2 tablespoons cheese in center of 4 patties. Top with remaining patties and seal edges tightly.

Grill or broil to desired doneness. Serve on hamburger buns with avocado and onion.

Ingredients for 8 servings

½ cup salsa
½ onion, finely chopped
1 Tbsp. chili powder (optional)
2 lbs. ground chuck
3 Tbsp. mayonnaise
3 Tbsp. Worcestershire Sauce
8 hamburger buns

Directions

Combine ground chuck, onion, mayonnaise, Worcestershire Sauce and chili powder in medium bowl. Form into 8 patties. Season with salt and pepper to taste.
   
Grill patties to desired doneness. Top with salsa and serve on buns.

Ingredients for 10 servings

¼ cup all-purpose flour
½ cup water
1 cup frozen green peas
1 lb. baby carrots
1 ½ lbs. small red new potatoes
2 Beef flavored Bouillon Cubes
2 Tbsp. butter, melted
2 Tbsp. tomato paste
2 ½ lbs. boneless beef chuck steak or stew meat, cut into 1-inch cubes
8 ounces frozen pearl onions

Directions

Spray 6-quart slow cooker with no stick cooking spray.

Toss beef with flour. Add beef to slow cooker, then add butter and remaining ingredients. Cook on HIGH 5 to 6 hours or LOW 8 to 10 hours or until beef is tender.

Ingredients for 4 servings

¼ cup Mayonnaise
1 lb. beef top round steak or sirloin steak, cut into pieces and pounded ¼-in. thick
1 Tbsp. Beef flavor Bouillon
3 Tbsp. oil
4 Mexican-style sandwich rolls, split

Directions

Arrange split rolls on baking sheet; evenly spread with Mayonnaise; set aside.

Sprinkle Beef flavor Bouillon evenly over steak. Heat oil in large nonstick skillet over high heat. Add steak, in batches, and cook 40 seconds on each side or until desired doneness. (Be sure not to overcook so steak stays juicy.) Keep warm.

Broil rolls just until warmed through, about 1 minute.

Top rolls with steak. Close sandwiches; wrap tightly in waxed paper or aluminum foil and let stand 3 minutes.

Ingredients for 4-6 servings

Directions

½ cup dry white wine (or you can substitute in more beef broth)
½ cup plain Greek yogurt or light sour cream
1 lb. sliced mushrooms 
1 lb. wide egg noodles
1 Tbsp. Worcestershire sauce
1 white or yellow onion, thinly sliced
1.5 cups beef broth
1.5 lbs. thinly-sliced steak
3 Tbsp. flour
4 cloves garlic, minced
4 Tbsp. (¼ cup) butter, divided
chopped fresh parsley (optional garnish)
salt and pepper

Directions:

Cook egg noodles al dente in boiling salted water according to package instructions. (For optimal timing, it's recommended actually adding the egg noodles to the boiling water at the same time that the beef broth is added to the stroganoff.)

Meanwhile, as your pasta water is coming to a boil, melt 2 tablespoons butter in a large saute pan over medium-high heat. Add the steak in a single layer, seasoned with a few generous pinches of salt and pepper, and let it cook undisturbed for about 3 minutes to get a good sear. Flip the steak, and cook on the other side until browned, about another 3 minutes. Then remove steak from pan with a slotted spoon, and transfer to a separate plate. Set aside.

Return pan to heat and add the remaining 2 tablespoons butter. Once it has melted, add the onions and saute for about 3 minutes. Add garlic and mushrooms, and stir to combine. Continue sauteing for an additional 5-7 minutes, or until the mushrooms are cooked and the onions are soft. Add the white wine, and deglaze the pan by using your cooking spoon to scrape the brown bits off the bottom of the pan. Let the mixture cook down for an additional 3 minutes.

Meanwhile, in a separate bowl, whisk together the beef broth, worcestershire sauce and flour until smooth. Pour the beef broth mixture into the pan, and stir to combine. Let the mixture simmer for 5 minutes, stirring occasionally. Then stir in the Greek yogurt (or sour cream) until combined, and then stir the cooked steak back in. Season with additional salt and pepper if needed.

Serve over the egg noodles, garnished with parsley if desired.

Ingredients for 4 servings

½ tsp. ground cumin
1 cup shredded carrots
1 Tbsp. sugar
1 ½ -lb. flank steak
2 cubes Beef flavor Bouillon
2 Tbsp. lime juice
2 Tbsp. olive oil
3 cups shredded cabbage
3 green onions, sliced diagonally
8 (6-in. ea.) fajita size flour tortillas, warmed

Directions

Combine first 5 ingredients in a bowl. Season with salt and pepper; set aside.

Combine, Beef flavor Bouillon Cubes cumin and olive oil in a small glass bowl and microwave on high 20 seconds. Stir until blended. Coat steak with bouillon mixture and grill about 8 minutes or until desired doneness, then slice steak. Serve in tortillas with cabbage slaw. Garnish with fresh chopped cilantro and hot pepper sauce.

Ingredients for 6 servings

1 large onion, sliced
1 lb. London broil or boneless beef top round steak
1 Tbsp. vegetable oil
2 cloves garlic, chopped
2 medium green bell peppers, sliced
3 cups hot cooked brown rice
3 medium tomatoes, chopped
4 tsp. Beef flavor Bouillon

Directions

Preheat oven to 325°. Sprinkle 2 teaspoons Beef flavor Bouillon evenly over steak, pressing in lightly. Heat oil in large oven-proof saucepot or Dutch oven over medium-high heat and cook steak, turning once, until browned. Remove and set aside.

Cook peppers and onion in same pot over medium-high heat, stirring frequently, until browned, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and remaining 2 teaspoons Bouillon. Return steak to pot. Cover and bake 3 hours or until steak is very tender.

Remove steak and shred meat with fork. Return shredded meat to pot with sauce and simmer about 10 minutes. Serve with hot cooked rice.

Ingredients for 6 servings

Beef:

¼ cup chopped fresh cilantro
¼ cup chopped red bell pepper
¼ cup sliced green onion
½ lb. flank steak, cut into 3 pieces
1 large onion, chopped, (about 1 ½ cups), divided
1 Tbsp. Beef flavor Bouillon
1 tsp. ground cumin
2 cloves garlic, finely chopped
2 cups water
2 medium plum tomatoes, peeled, seeded and finely chopped
3 Tbsp. vegetable oil, divided

Arepas:

½ Tbsp. Beef flavor Bouillon
1 Tbsp. butter
2 cups arepa flour , (pre-cooked white cornmeal)
2 cups hot water
2 Tbsp. vegetable oil

Directions

For beef, heat 1 tablespoon oil in medium skillet over medium-high heat and brown steak. Add ½ cup onion and cook until golden, about 3 minutes. Add water and 1 ½ teaspoons Beef flavor Bouillon and bring to a boil over medium-high heat. Reduce heat and cook, covered, turning once or twice, until steak is tender, about 50 minutes.

Remove steak to cutting board; reserve cooking liquid and set aside. Heat remaining 2 tablespoons oil in same skillet over medium-high heat and cook remaining onion until golden. Add tomatoes and cook, stirring frequently, until very soft, about 5 minutes. Stir in bell pepper and cook until softened, about 3 minutes. Stir in garlic and cumin and cook until fragrant, about 20 seconds. Stir in reserved cooking liquid and remaining 1 ½ teaspoons Bouillon. Remove from heat.

Shred steak with 2 forks, then add to skillet. Bring to a boil over medium-high heat. Reduce heat and simmer, uncovered, until liquid is almost evaporated, about 10 minutes. Stir in green onions and cilantro and remove from heat.

For arepas, stir together water, butter and ½ tablespoon Beef flavor Bouillon in medium bowl until bouillon dissolves. Gradually stir in arepa flour. Knead in bowl until mixture comes together to form a smooth dough. If dough sticks to hands, knead in more flour, a teaspoon at a time.

Form dough into 6 balls; gently pat balls into ½-inch thick, 3 to 4-inch wide disks pressing any cracks together to form smooth edges.

Heat oil in large nonstick skillet over medium heat and cook arepas, in batches if necessary, turning once, until golden, about 6 minutes a side. Remove arepas and keep warm.

To serve, carefully split arepas about ¾ of the way through with sharp knife. Divide beef mixture evenly among arepas.