Beef Recipes: Seared Beef On Rosemary Crustini

Seared Beef On Rosemary Crustini

Ingredients:
1 centre cut tenderloin sliced into 1/2 inch portions (8mm)
1 tablespoon blackening spice (15ml) (recipe follows)
1 teaspoon dried basil (5ml)
2 tablespoons olive oil (30ml)

Crustini:
1 French stick sliced into 1/2 slices (8mm)
1/4 cup of softened butter (60ml)
2 tablespoons fresh rosemary chopped (30ml)
Salt and pepper to taste
1 recipe cherry chutney (recipe follows)

Blackening Spice:
1/2 cup paprika (125ml)
1/4 cup salt (60ml)
1/4 cup onion powder (60ml)
1/4 cup garlic powder (60ml)
1/4 cup plus 1 teaspoon cayenne (65ml)
1/4 cup white pepper (60ml)
2 tablespoons black pepper (30ml)
1.5 tablespoons dried thyme leaves (22ml)
1.5 tablespoons oregano leaves (22ml)

Cherry Chutney:
1/2 cup sun dried cherries, chopped (125ml)
1/4 cup sun dried cranberries, chopped (60ml)
2 tablespoons chopped red onion (30ml)
1 teaspoon tomato paste (5ml)
4 cloves roasted garlic
1/4 cup brown sugar (60ml)
1 tablespoon balsamic vinegar (15ml)

Cooking Procedures:
Ingredients:

• In a small bowl, mix together all ingredients until well combined.
• Place in the refrigerator and allow to sit for 1 to 2 hours.
• Blackening Spice:
• In a medium bowl, mix all spices together well.
• Place in an air tight jar.

Crustini:

• To make Crustini, mix butter, rosemary salt and pepper together in a small bowl.
• Slice bread in to 1/2 inch (8mm) slices and spread evenly with butter. Place on tray.
• To prepare beef, rub slices with blackening spice, dried basil. Drizzle with olive oil to coat.
• Preheat barbeque to medium high heat (375°F/190°C).
• Oil grill.
• Place the tenderloin down on grill and cook for 1 minute. Flip and continue to cook for 1 minute or until desired doneness. Remove from grill loosely cover with foil and let rest 4 minutes.
• Place bread slices on bun rack and cook for 2 minutes until warm and slightly crisp.
• Place beef on bread slices and top with cherry chutney.

Beef Recipes: Grilled Stuffed Beef w/ Sour Cream

                             Grilled Stuffed Beef w/ Sour Cream

Ingredients:
500 grams large and flat slices of sirloin beef
2 tablespoons chopped coriander leaves
2 tablespoons olive oil
2 packs 2.8 grams AJI-SHIO? Garlic Plus
2 packs 2.8 grams AJI-SHIO? Pepper Plus
2 tablespoons soy sauce
1/8 teaspoon AJI-NO-MOTO? Super Seasoning

Stuffing:
3/4 cup red bell pepper strips
3/4 cup sliced button mushroom
3/4 cup onion slices
3/4 cup sliced tomatoes

Sour Cream:
3/4 cup sour cream
1 tablespoon chopped spring onions
1 tablespoon vinegar
1 pack 2.8 grams AJI-SHIO? Garlic Plus

Cooking Procedure:
1. Rub sirloin with coriander leaves, olive oil, AJI-SHIO Garlic Plus and AJI-SHIO Pepper Plus, soy sauce and AJI-NO-MOTO Super Seasoning. Marinate overnight.
2. Stuff sirloin with red bell pepper, mushrooms, onions and tomatoes. Wrap jellyroll style, secure roll ends with tin foil.
3. Grill for 10-15 minutes or until cooked.
4. Prepare sauce, combine sour cream, spring onions, vinegar, AJI-SHIO Garlic Plus and AJI-SHIO Pepper Plus. Blend well and pour on grilled stuffed beef.
5. Makes 8 servings.

Beef Recipes: Almond Beef with Broccoli

                                   Almond Beef with Broccoli

Ingredients:

• ¾ lb of fresh broccoli, cut in two-inch lengths.
• 1/3 lb of beef sirloin, cut into thin strips.
• ½ cup of blanched almonds, toasted.
• 4 tablespoons of vegetable oil.
• 3 tablespoons of white wine.
• 1 tablespoon of soy sauce.
• ½ teaspoon of cornstarch.
• ½ teaspoon of sugar.
• ¼ teaspoon of garlic powder.
• Pinch of ground ginger.
• Boiling water.

Cooking Procedure:

• Combine the beef, white wine, cornstarch, soy sauce, sugar, garlic powder and ginger.
• Marinate for 30 minutes.
• Split each length of broccoli into four pieces, then drop into boiling water and boil for 2 minutes; then drain.
• Heat 2 tablespoons of vegetable oil in a wok or a skillet, then add the broccoli and stir-fry for 2 minutes.
• Arrange broccoli in a ring at the edge of a serving plate.
• Add the remaining 2 tablespoons of vegetable oil to your wok or skillet.
• Lift the beef from the marinade and stir-fry for 1 minute.
• Add the marinade and cook, stirring until glazed.
• Pour into center of broccoli and sprinkle almonds over top.

Beef Recipes: Comforting Lauya

                                   Comforting Lauya

Ingredients:

• Filipino style stewed beef with vegetables
• ½ kilo pre-boiled and cubed beef kenchie
• 1 liter beef broth
• ½ cup quartered sweet potatoes
• ¼ cup sliced eggplant
• ¼ cup Baguio beans
• ½ bunch native pechay , trimmed
• ½ cup quartered cabbage
• 3 pieces saba banana, cut into halves
• 2 packs 7 grams AJI-GINISA FLAVOR SEASONING MIX

Cooking Procedure:

• BoilL. In a casserole, boil beef with broth.
• Simmer. Add sweet potatoes and cook until soft. Add eggplants, Baguio beans, pechay, saba & cabbage until cooked.
• Season. Sprinkle AJI-GINISA FLAVOR SEASONING MIX .
• Serve hot.
• Make 4-6 servings

Beef Recipes: Barbeque Beef Casserole

                                    Barbeque Beef Casserole

Ingredients:
* 2 pounds ground beef
* 1 large onion, diced
* 1 green bell pepper, seeded and diced
* 1 (10 ounce) can whole kernel corn, drained
* 1/2 cup barbeque sauce
* 1 (14.5 ounce) can diced tomatoes, drained
* 3 (8.5 ounce) packages corn bread mix

Cooking Procedure:
1. Preheat the oven to 400 degrees F (200 degrees C).
2. Crumble the ground beef into a large skillet over medium-high heat. Cook until evenly browned. Add the onion, bell pepper, corn and tomatoes. Cook and stir until vegetables are tender. Drain excess grease, and stir in the barbeque sauce. Spread the beef mixture in an even layer in a 9x13 inch baking dish.
3. Prepare the cornbread batter mixes according to package directions. Spread the batter over the top of the beef mixture.
4. Bake for 20 to 25 minutes in the preheated oven, until the top is golden brown, and a knife inserted into the center of the cornbread layer comes out clean.

Wasabi-Crusted Sirloin Recipe

                                        Wasabi-Crusted Sirloin

For beef sirloin:

1 kilo beef sirloin, whole
2 tsp paprika
1 tube wasabi paste
Salt and pepper

For Asian steak sauce:

2 tbsp oyster sauce
2 tbsp steak sauce
1 tbsp Worcestershire sauce
3 tbsp honey
1 tbsp sesame oil

Cooking Procedure:

• I-preheat ang oven ng 350 degrees Fahrenheit.
• Para sa sauce, haluin ng mabuti ang lahat ng sangkap. Itabi.
• Pahiran ng asin, paminta at paprika ang karne. Pahiran ito ng wasabi paste.
• I-pan sear ang bawat gilid nito. I-bake ng 1-1 ? oras ang karne o hanggang maging medium well ito.
• I-carve ang karne. Ihanda kasama ng sauce.

Short Ribs Braised in Orange and Tomato Sauce Recipe

                                 Short Ribs Braised in Orange and Tomato Sauce

Ingredients:

1 kilo short ribs (beef or pork), marinated in 1/2 cup vinegar, salt, pepper and 3 tbsp garlic
3 pcs onions, chopped
3 pcs red bell pepper
1 can tomato paste
Cup orange concentrate
2 cups water
2 tbsp liver spread
Leeks, for garnish

Cooking Procedure:

# Brown the short ribs in pan with little oil.
# Add onions and cook for 5 minutes.
# Add the rest of the ingredients and simmer for 2 hours.
# Garnish with leeks and serve.

Thai Beef Skewers with Peanut Sauce Recipe

                                  Thai Beef Skewers with Peanut Sauce

Ingredients:

Sukiyaki cut beef strips
A handful of Bamboo Skewers (soaked)

Sauce:

1 cup peanut butter
1 piece seeded and diced jalapeno
1/4 cup rice wine vinegar
1/4 cup minced cilantro
1 clove garlic
1 piece shallot
1 tablespoon red pepper flakes
1/2 cup chicken stock or warm water
Soy sauce to taste
AJI-NO-MOTO® Umami Seasoning

Cooking Procedure:

1. Marinate beef in oil, salt and pepper.
To prepare the sauce, sautee shallot and garlic. Add peanut butter and pepper flakes.
3. Thin out with about half your liquid .Throw in cilantro and bring to boil. If too thick add remaining liquid and mix. Add soy sauce to taste.
4. Season with AJI-NO-MOTO® Umami Seasoning.
5. Skewer the strips.
6. Grill. Serve with the sauce.

Fillet Mignon w/ Garlic Mashed Potatoes Recipe

                                     Fillet Mignon w/ Garlic Mashed Potatoes

Ingredients:

For beef:
2 pcs 175 gms beef tenderloin
4 pcs large bacon strips
2 cloves garlic, chopped
4 sprigs rosemary
4 sprigs thyme
4 tsp olive oil
1 pack 6 g Aji-Shio Garlic Plus

For mashed potatoes:

3 cups mashed potatoes
1 head garlic
2 tbsp parsley, minced

For sauce:

2 cups beef broth
2 tsp roux (cooked flour and butter)
2 cups sherry wine
3 tsp shallots, chopped
? tbsp tarragon, chopped

For mix greens:
Mix greens
Olive oil
Lemon
Salt
Pepper

Cooking Procedure:

1.
I-wrap ang karne gamit ang bacon strips. Itabi.
2.
Sa isang mixing bowl, haluin ang buwang, rosemary, thyme, olive oil at Aji-Shio Garlic Plus.
3.
Ilagay ang karne sa ginawang marinade ng 30 minuto.
4.
I-sear ang karne at ilagay sa oven na may init na 350 degrees Fahrenheit hanggang maluto. Hayaan ng 5 minuto bago ihanda.

For mashed potatoes:

1.I-roast ang buwang.

2.Ihalo ang buwang sa mashed potatoes. Lagyan ng parsley.

For sauce:

1. Sa isang sauce pan, lutuin ang shallots sa sherry wine. I-reduce ang sherry wine ng higit sa kalahati. Idagdag ang beef broth. I-simmer ng 3 minuto.
2. Idagdag ang tarragon at roux. I-simmer ng isang minuto.
3. Ihanda kasama ng karne.

Fried Spareribs with Spicy Flavor Recipe

                                    Fried Spareribs with Spicy Flavor

Ingredients:

1/2 kilo pork spareribs, cut into serving pieces
2 tablespoons rice wine
2 tablespoons sesame oil
2 stalks onion leeks, cut
2 tablepsoon sliced ginger
Achuete for coloring
2 teaspoons cornstarch
2 cups cooking oil
1/2 teaspoon AJINOMOTO GINISA All Purpose Seasoning Mix
2 tablespoons soy sauce
1/4 teaspoon AJI-NO-MOTO® Umami Super Seasoning
Garnishing:
1/2 cup shredded lettuce
Parsley
1/4 cup carrot strips

Cooking Procedure:

#
In a bowl, combine rice wine, sesame oil, achuete extract, ginger, onion leeks, AJINOMOTO GINISA All Purpose Seasoning Mix, soy sauce and AJI-NO-MOTO® Umami Super Seasoning. Add spareribs and marinate for 6 hours.
#
Coat with cornstarch then fry until golden brown.
#
Put in a plate then garnish with lettuce, parsley and carrot strips

Deep Fried Beef w/ Stir Fried Veggies Recipe

                                      Deep Fried Beef w/ Stir Fried Veggies

Ingredients:

250 grams sirloin beef strips (fat trimmed off)
2 tablespoons calamansi juice
1/2 teaspoon sesame oil
1 tablespoon brown sugar
2 tablespoon soy sauce
1 cup corn oil
2 tablespoons corn oil
1/3 cup sliced onions
1/2 cup sliced red bell pepper
1 cup broccoli florets
1/2 cup chicharo
1/3 cup halved button mushroom
2 tablespoons cornstarch dissolved in 1 1/2 cups water
1 tablespoon soy sauce
1/4 teaspoon sesame oil
1 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix
1/4 teaspoon AJI-NO-MOTO® Umami Super Seasoning

Cooking Procedure:

1. Combine calamansi juice, sesame oil, brown sugar and soy sauce Add beef strips and marinate for 3 hours.
2. Deep fry marinated beef until brown. Drain in kitchen paper towels.
3. In hot oil, saute onions until transparent. Add red bell pepper, broccoli, chicharo and mushroom. Stir fry for 2 minutes over high heat. Add cornstarch mixture and soy sauce.
4. Simmer for 1 minute in low heat. Sprinkle AJINOMOTO GINISA All Purpose Seasoning Mix and AJI-NO-MOTO® Umami Super Seasoning.
5. Transfer cooked vegetables in a serving plate, top with fried beef at the center.
Makes 10 servings.

Crusted Beef Medallions Recipe

                                      Crusted Beef Medallions

A rich-tasting but low-fat version of a restaurant-style dish, these beef medallions are coated with a crumb mixture made from panko, coarse dried bread crumbs used in Japanese cooking. If you like, garnish the plates with tiny bouquets of fresh parsley, thyme and sage and serve with roasted Yukon Gold potatoes.

Ingredients:

1 k beef tenderloin, sliced into portions

Crumb Mixture:

          1 cup bread crumbs
          100 g blue cheese
           cup parsley, chopped
          1 tbsp garlic, minced
          Salt and pepper to taste
          AJINIMOTO Super Seasoning

Sauce:

c red wine
Beef cubes, dissolved in 1 liter water,
Cornstarch and water-slurry

Cooking Procedure:

1.Process crumb mixture to fine crumbs in food processor
2.Pan sear beef to medium doneness. Arrange in heat proof platter and top with crumb mixture. Broil in oven at 450?F till golden brown. Serve with sauce.

Sauce:

1. Deglaze drippings from pan with wine. Add beef stock and heat till halved. Thicken with cornstarch slurry. Season with salt, pepper and AJI-NO-MOTO Super Seasoning.

CALLOS RECIPE

                                                  CALLOS

Callos is Tripe and Sausage with Chickpeas.

Ingredients:

1 medium Ox pata (1 1/2 kilos)
1? kg Ox Tripe (Cleaned)
1 cup Ham (Sliced into Cubes)
1 can Chorizo de bilbao (sliced into cubes)
Olive oil
1 Onions chopped
1 cup Tomato sauce
1 cup Garbanzos
3 tbsp Sherry
1 Bay leaf
Crushed peppercorns
1 cup Pimento
1 cup Green olives
1 pack AJI GINISA FLAVOR MIX

Cooking Procedure:

1.Boil water season with salt and pepper and add in oxtripe and ox pata.(Lagyan ng asin at paminta ang kumukulong tubig. Ilagay ang tuwalya at pata.)
2.Boil until tender.Slice the tripe and pata into cubes.(Pakuluin hanggang sa lumambot.Hiwain ang tuwalya at pata into cubes.)
3.Save the broth.(Itabi ang pinagkuluan na sabaw.)
4.On a pot saute onions with olive oil.Add in ham, chorizo de bilbao, tripe and pata and garbanzos. saute until brown.(Sa isang kaldero, iguisa ang sibuyas sa olive oil. Idagdag ang ham, chorizo de bilbao, tuwalya, pata at garbanzos. Igisa hangang sa maging brown.)
5.Add in tomato sauce and broth.(Idagdag ang tomato sauce at ang pinagkuluang sabaw.)
6.Simmer for a bit then add in bay leaf, sherry.(Hayaang kumulo sandali at ilagay na ang bay leaf at sherry.)
7.Simmer until sauce thickens.Add in Aji Ginisa.(Hayaan ulit kumulo hanggang lumapot ang sabaw. Lagyan ng Aji Guinisa)
8.Add in Pimento and Green olives when about to serve.(Idagdag ang pimiento at green olives bago i-serve.)

Classic Ginger Beef Recipe

                                   Classic Ginger Beef

Ginger beef - the ultimate comfort food. The famous dish consisting of marinated beef deep-fried in batter and coated with a sweet and sour sauce.

Ingredients:

1 lb flank steak
1 teaspoon salt
1 piece egg white
2 tablespoons cornstarch
1/2 cup preserved red ginger, julienne
1/4 cup fresh red pepper, julienne
1 stalk scallion
1 tablespoon sesame oil
2 tablespoons hoisin sauce
1 tablespoon soy sauce
? cup chicken stock
2 cups canola oil
1 pack 7g Aji-Ginisa

For garnish kinchay
1 cup steamed rice

Cooking Procedure:

1.
Trim fat from beef. Then slice the beef across the grain into 2 and a half inch pieces. Combine beef, salt, egg white, and 1 tablespoon cornstarch. Mix well with hand. Heat oil in wok.
2.
Deep-fry beef 1 minute. Drain. Remove. Combine sauce ingredients in a small bowl.
3.
Reheat 2 tablespoons of oil in wok. Stir-fry red ginger, red bell pepper, and scallion for 1 minute. Pour in the sauce mixture. Bring to boil. Add in the beef.
4.
Simmer for 30 seconds. Sprinkle Aji-Ginisa. Add sesame oil. Stir once until thoroughly mixed. Then serve with plain rice. And top with chopped fresh kinchay.

Chocolate Flank Steak and Taters Recipe

                                   Chocolate Flank Steak and Taters

Flank steak is a lean, somewhat tough but flavorful cut of beef that benefits from the tenderizing effects of a marinade. It is best cooked medium rare and thinly sliced at an angle.This recipe calls for grilling the steak, but if you don't have a grill, you can prepare the steak on a large cast iron frying pan as well.

Ingredients:

1 Pound beef tenderloin / angus flank steak
2 tbsp butter-divided
? tsp cocoa powder
1/8 tsp salt
1 clove garlic-finely chopped
? teaspoon dried rosemary leaves
? cup dry red wine and beef broth
1 lb. potatoes, peeled and cubed
1 lb string beans, halved
1 tbsp, sunflower oil
1 onion, chopped
1 tsp celery seeds, crushed
1 tsp salt
1 tsp black pepper
1/3 cup half and half cream
1 tbsp butter
2 tbsp all purpose flour, sifted
a cup milk
1 ? cup cheddar cheese, grated
1 pack 7g AJI-GINISA

Cooking Procedure:

1.Cut beef into ? inch slices. Heat 1 tbsp butter in a skillet over medium-high heat. Saute beef for 4 to 5 minutes on each side, turning once, until brown and center is medium rare. Remove beef to warm platter, keep warm.
2.Cook and stir remaining butter, cocoa powder, salt, garlic, and rosemary in skillet until bubbly . Gradually stir in wine. Heat to boiling: boil and stir 1 minute. Serve over beef
3.Preheat to 375 F (190C) Boil potatoes till done, Saute them along with the sliced green beans. Season with 1 pack 7g AJI-GINISA.Meanwhile, heat oil in a pan.Add onion.Fry for 3 minutes until soft . Set aside.
4.Drain potatoes and beans. Add onion, oil celery seeds, salt, black pepper and cream. Mash well until smooth.. set aside.
5.Heat sauce on medium heat, stirring constantly until thickened. Remove from heat and add lancanshire cheese.Stir until melted.
6.Put Potato and bean mixture in greased over proof dish. Pour over cheese sauce and bake for 20 minutes until golden brown. Serve hot

Beef Salpicao Recipe

                                          Beef Salpicao

Ingredients:

400 grams beef tenderloin strips
1 pack 7 grams AJINOMOTO GINISA FLAVOR MIX
1/4 teaspoon AJI-NO-MOTO® Super Seasoning
1/8 cup chopped garlic
1/3 cup butter
1/8 cup soy sauce
3 tablespoons cornstarch dissolved in 1 cup water
1/2 cup sliced mushroom
1 pack 2.8 grams AJI-SHIO® Garlic Plus
1/4 cup toasted garlic chips

Cooking Procedure:

1. Rub beef tenderloin with AJINOMOTO GINISA All Purpose Seasoning Mix, AJI-NO-MOTO® Umami Seasoning, garlic, butter and soy sauce.
2. Set aside for 30 minutes inside the refrigerator.
3. Transfer mixture in a microwaveable container. Add cornstarch mixture and mushroom. Blend well, cover, but leave a small opening about 1 inch.
4. Cook in microwave oven for 10 minutes at 800-850w.
5. After 10 minutes, sprinkle AJI-SHIO Seasoning Mix with Garlic mix well and cook for another 5 minutes at 800-850w.
6. Let it stand for 3 minutes, sprinkle with toasted garlic chips before serving.
Makes 4 servings.

Beef Picadillo

                                   Beef Picadillo

Ingredients:

1 teaspoon butter
1 cup chopped tomatoes
1/2 kilo ground beef
1 cup soup stock
1/2 cup tomato sauce
3 tablespoons tomato catsup
2 teaspoons achuete oil (optional)
2 cups diced potatoes
1/2 cup sweet peas
1 tablespoon sugar
2 packs 7 grams AJINOMOTO GINISA FLAVOR MIX
1/8 teaspoon AJI-NO-MOTO® Super Seasoning

Cooking Procedure:

1. In a microwaveable bowl, melt butter for 30 seconds at High Power.
2. Add tomatoes and cook for 3 minutes.
3. Place ground beef and cook for 5 minutes or until beef is no longer pink, stirring twice.
4. Add soup stock, tomato sauce, tomato catsup, and achuete oil.Mix well.
5. Add potatoes and sweet peas and sugar. Cook for 5 minutes.
6. Sprinkle AJINOMOTO GINISA All Purpose Seasoning Mix and AJI-NO-MOTO® Umami Seasoning. Mix well and cook for another minute before serving.
Makes 6 servings.

Beef Caldereta Recipe

                                       Beef Caldereta

Ingredients:

1/2 kilo boiled beef, cut into serving pieces
1/4 kilo beef liver, strips
1/4 cup cooking oil
3/4 cup chopped onions
1/3 cup finely chopped tomatoes
1 cup tomato sauce
2 cups beef stock
1/4 cup achuete extract
3/4 cup cubed potatoes
1 piece bay leaf
1/4 cup green olive slices
1 cup red bell pepper slices
1 cup green bell pepper slices
1 1/2 tablespoons soy sauce
2 1/2 tablespoons sugar
2 packs 2.8 grams AJI-SHIO? Pepper Plus
2 packs 2.8 grams AJI-SHIO? Garlic Plus
1 piece sili labuyo, chopped

Cooking Procedure:

1. In hot oil, saute onions and tomatoes until transparent.
2. Add liver and continue saut?ing for a few minutes.
3. Add beef, tomato sauce, beef stock and achuete extract. Cover, reduce fire and simmer.
4. Add potatoes and cook until soft but not over cooked.
5. Add olives, red and green bell pepper and continue simmering.
6. Add soy sauce and sugar. Mix well. Sprinkle AJI-SHIO Seasoning Mix with Pepper and AJI-SHIO Seasoning Mix with Garlic.
7. Add sili before turning off the fire.
Makes 6 servings.

Beef Curry Recipe

                                   Beef Curry

Ingredients:

1/2 kilo beef sirloin, strips
3 tablespoons butter or margarine
3 tablespoons all purpose flour
1 1/2 cups evaporated milk
1 tablespoon curry powder
1/8 teaspoon pepper
1 tablespoon soy sauce
1/2 cup water
1 pack 7 grams AJINOMOTO GINISA FLAVOR MIX

Cooking Procedure:

1. Melt butter in hot skillet then saute sirloin beef until brown. Set aside.
2. In the same skillet, add flour and stir with a whisk to blend.
3. Slowly add milk, stirring until mixture is thick and smooth.
4. Stir in curry powder, pepper, soy sauce and water. Let it simmer for five minutes.
5. Add sauteed meat and sprinkle AJINOMOTO GINISA All Purpose Seasoning Mix. Stir.
6. Serve hot.
Makes 5 servings.

Beef Bulgogi Recipe

                                   Beef Bulgogi

Ingredients:

1/2 kilo beef tenderloin, cut into strips
3 tablespoons sugar
2 tablespoons rice wine
5 tablespoons chopped green onions
2 tablespoons chopped garlic
6 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon sesame seeds
1/4 teaspoon AJI-NO-MOTO? Super Seasoning
2 tablespoons cooking oil

Cooking Procedure:

1. In a bowl, combine all ingredients except cooking oil.
2. Heat heavy skillet, add cooking oil just to prevent the meat from sticking. Stir-fry beef in high heat in 2-3 batches until browned.
3. Serve with sesame seeds on top together with mung bean sprout salad.
Makes 4 servings.