Oriental Beef

500g thinly sliced lean beef (rump or round)
2 tsp sesame oil
1 tsp chopped ginger
1 tsp crushed garlic
12 shallots (white only) cut in 3cm lengths
200g broccoli florets
150g snow peas
1 red capsicum sliced in 1 cm strips
2 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp sherry
Half cup unsalted cashews

Brown beef in hot oil in wok 2-3 mins. Add ginger, garlic, shallots, broccoli, snow peas and capsicum. Stir fry 2 mins. Stir in soy, oyster sauce, sherry and cashews. Serve with fluffy boiled rice. Add mushrooms wine and sour cream to turn it into Russian Stroganoff.

Beef Stew (Fiona McCallum book)

500g best beef steak
1 tbsp plain flour
1 and half teaspoons polyunsaturated oil
2 large carrots
1 large parsnip
2 stalks celery
Half capsicum finely diced
1 tbsp of barley
A little Gravox if more thickening is desired

Dice meat into 2.5cm cubes. Place in plastic bag containing one tbsp plain flour and shake well. Remove meat from bag and tip into hot saucepan lightly greased with oil. Shake pot over high heat until meat browns, then add enough water to cover meat and simmer on very low for 30 mins. Remove from heat and add vegetables and barley. Return to heat and cook for 1 hour on low heat. When cooked add finely-chopped parsley. Serve with mashed potatoes and green beans.