Fragrant Beef Cooked In Mint And Spinach Leaves Recipes

FRAGRANT BEEF COOKED IN MINT AND SPINACH

Steps:

• In a large bowl, mix the five-spice powder, curry, turmeric, sugar, soy sauce, lemongrass, garlic, pepper and salt. Add the beef and pork and mix well. Set aside to marinate for 30 minutes.
• Meanwhile, bring a kettle half full of water to a boil. Place the mint in a mesh strainer and dip the strainer into the boiling water for 30 seconds. Immediately plunge the leaves into a bowl of cold water.
• Bring the water back to a boil and add the spinach. Cook for 30 seconds, or until just wilted and bright green. Immediately drain the leaves and plunge them into a bowl of cold water. When the spinach and mint are cool, drain and pat dry with paper towels.
• Preheat the broiler. Form the meat into balls a little smaller than golf balls. (You should have about 32.) Elongate the balls slightly into football shapes. Press 5 or 6 mint leaves over the surface of each piece and wrap in a spinach leaf.
• Lightly oil a baking sheet, place the wrapped meat on it and broil until the leaves are evenly browned and the meat is cooked through, 6 to 7 minutes. Serve hot with spicy star-fruit salad (see recipe).

FRAGRANT BEEF SKILLET

Steps:

• Cook and stir meat in oil in large skillet on high heat 2 min. or until browned.
• Add water, rosemary, lemon peel and juice. Bring to boil. Stir in rice and carrots. Bring to boil; cover. Reduce heat to low; simmer 2 min.
• Remove from heat. Let stand 5 min. Top with tomatoes and cheese.

GROUND BEEF WITH SPINACH AND FRESH MINT

Steps:

• For the green paste, bring 2 inches of water to a boil in a large saucepan over high heat. Add the spinach and stir. Cover and steam, stirring every now and then, until wilted, about 5 minutes. Puree in a blender (with any remaining water) along with the cilantro and mint leaves. Set aside.
• Heat the oil with the cinnamon stick, cardamom, and cloves in a large, heavy-bottomed casserole over medium-high heat and cook, stirring, until the cinnamon unfurls, about 2 minutes.
• Add the garlic and ginger and cook stirring, 1 minute. Add the onion, green chile, and salt and cook, stirring, until the onion begins to brown around the edges, 8-10 minutes.
• Stir in the beef and black pepper and cook, stirring, 5 minutes. Add the yogurt 2 tablespoons at a time and stir well after each addition. Simmer gently, stirring every now and then, for 5 minutes. Add the green paste, bring to a boil, reduce the heat and simmer 5 more minutes.
• Stir in the garam masala and cook 1 more minute. Taste for salt, Serve hot.

SPICY MINT BEEF

Steps:

• In a large skillet, heat the oil over medium-high heat. Add the garlic and chiles and cook until aromatic, about 30 seconds. Add the steak and cook, stirring frequently, 2 minutes. Add the shallots and bell pepper and cook 1 minute. Add the fish sauce, sweet soy sauce, black soy sauce and chili paste. Bring the mixture to a low simmer and cook, stirring frequently, until the meat is cooked through and the vegetables are tender, about 3 minutes.
• Remove the skillet from the heat and stir in the basil and mint until wilted. Serve over rice.

SPICY MINT BEEF

Steps:

• In a large skillet, heat the oil over medium-high heat. Add the garlic and chiles and cook until aromatic, about 30 seconds. Add the steak and cook, stirring frequently, for 2 minutes. Add the shallots and bell pepper and cook for 1 minute. Add the fish sauce, sweet soy sauce, black soy sauce and chili paste. Bring the mixture to a low simmer and cook, stirring frequently until the meat is cooked through and the vegetables are tender, about 3 minutes. Remove the skillet from the heat and stir in the basil and mint until wilted. Transfer to a serving dish and serve over steamed white rice.

WW FIVE-FRAGRANT BEEF

Steps:

• Cut meat into 1-1/2 inch cubes, cover with boiling water in saucepan and bring to boil.
• Cook 1 hour ot until beef is tender.
• Drain off liquid, refridgerate it to congeal the fat.
• Discard the congealed fat.
• Reheat the beef stock, bring to a boil with remaining ingredients, and cook 10 minutes.
• Pour over the beef.
• Beef may be served hot, cold, or at room temperature.

FRAGRANT BEEF STIR-FRY

Steps:

• Place cornstarch in small bowl. Gradually add broth, stirring until cornstarch dissolves. Mix in lemon juice and peel.
• Heat 2 teaspoons oil in large non-stick skillet over medium-high heat. Season beef with salt and generous amount of pepper. Add beef to skillet and stir-fry until just brown, about 3 minutes. Using slotted spoon, transfer beef to plate. Add remaining 2 teaspoons oil to skillet. Add vegetables; stir-fry until bright in color and just beginning to soften, about 3 minutes. Stir broth mixture quickly to re-blend; add to skillet. Add beef and any collected juices. Cook until sauce thickens and all vegetables are crisp-tender, stirring frequently, about 5 minutes. Transfer to bowl. Sprinkle with cilantro.