Beef dishes can be rich, hearty, and packed with deep flavors. A slow-simmered beef bourguignon melts in your mouth, a ...

Lo mein (not to be confused with chow mein) is a popular Chinese dish. The next time you're making this dish, know that there ...

For sandwiches, slice as thin as possible when the meat is cold ... against the grain and serve with the cabbage and vegetables. Pour a bit of the sauce over the corned beef just before serving.

2. In a bowl, combine the beef or other ground meat, parsley, cilantro, paprika, tomato paste, cumin, lemon rind, salt, and ...

Cut the leeks lengthways through to the middle but no further. Open out the leeks and remove five or six of the narrow leaves from the centre of each leek. Thinly ... until the sauce is smooth ...

At home, it is best to make it fresh. Buy thinly sliced beef from the supermarket, usually labelled for sukiyaki or hotpot. Aged soy sauce has a rich, not too salty flavour. I buy a brand called ...

Thinly slice the garlic cloves ... Quickly re-heat the sauce, bringing it to a simmer. Drizzle the sauce over the beef cubes, then scatter the garlic slices on top. Squirt a blob of kewpie ...

For sandwiches, slice as thin as possible when the meat is ... Pour a bit of the sauce over the corned beef just before serving. Garnish with parsley. Adapted from several recipes.