Sweet & Sour Stir-Fried Beef with Udon Noodles, Long Beans & Bok Choy - 1¼ Pounds Stir-Fry Cut Beef 1 Pound Fresh Udon Noodles 3 Scallions 2 Cloves Garlic 1 Pound Bok Choy ½ Pound Long Beans 1 Bunch Cilantro 3 Tablespoons Peanuts 1 1-Inch Piece Ginger ½ Cup Soy Glaze ¼ Cup Rice Vinegar
There’s no reason this braai sout, a fragrant dry rub, can’t be used on steaks other than a T-bone. Serve with whole potatoes roasted in the coals, and drink beer or one of South Africa’s excellent wines. (Photo: Andrew Scrivani for The New York Times)
It is easy enough to take the basic ingredients and flavors of kimchi and create a fast cabbage salad that puts ordinary coleslaw to shame. Use it as a bed for grilled beef – or anything else that has the flavor to stand up to it – and you have a great summer dish. (Photo: Craig Lee of The New York Times)
Cuban Beef Casserole with Corn-Scallion Biscuit Topping | Inspired by a Cuban picadillo, this recipe perfectly balances savory and sweet with warm aromatic spices, sweet raisins and tangy green olives.
Hungarian Braised Beef with Paprika (Pörkölt) - shouldn't need to make many changes for EPC. Bring it to a boil to cook off the alcohol and then pressure cooker for about 35 minutes, then thicken the sauce or simmer it to reduce the sauce.