Brazilian Beans and Rice

3 green-tip medium bananas
1 large onion, chopped
1 large garlic, minced
2 tbsp. minced fresh ginger
1 tbsp. oil
½ lb. ground beef
½ lb. pork sausage
1 tsp. cumin
¼ tsp. cayenne pepper
1 15oz. can kidney beans
1 11oz. can black bean soup
1 8oz. can stewed tomatoes
2 tsp. minced cilantro or parsley
4 to 6 cups shredded lettuce
3 to 4 cups hot cooked rice

Cut bananas in half crosswise, then lengthwise. In large skillet, sauté onion,
garlic and ginger in oil; push to side of skillet. Add bananas; sauté
30 to 45 seconds. Remove bananas to plate. Add beef, sausage, cumin and
cayenne; brown, stirring in onion mixture. Add undrained beans, soup and
tomatoes. Cover; simmer 30 minutes, stirring occasionally. Remove from
heat. Stir in cilantro. Place bananas on top. Cover; cook 1 minute.

Mound 1 cup lettuce on each plate. Top with ½ cup rice, then bean mixture,
spooning bananas to side.

Makes 4 to 6 servings

Saucy Beef and Vegetables Stir Fry

1 lb. beef flank steak, cut into ¼” strips
1 tsp. minced fresh ginger
2 tbsp. oil
1½ cups broccoli flowerets
1 cup julienne-cut zucchini
1 cup sliced fresh mushrooms
½ cup red or green bell pepper chunks
1 12oz. jar Heinz® Home-Style Brown with Onions Gravy
2 tbsp. soy sauce
Chow mein noodles or hot cooked rice

In large skillet or work, stir-fry steak and ginger in oil; remove. Stir-fry
broccoli, zucchini, mushrooms and red pepper 2 to 3 minutes or until tender-crisp,
adding more oil if necessary. Stir in gravy, soy sauce and pepper.
Return steak to skillet; heat 1 to 2 minutes or until hot.

Serve with chow mein noodles. Garnish with sesame seeds, if desired.

Makes 4 servings

Beef Tenderloin Dijon

1 beef tenderloin roast, about 2 lbs.
1½ tsp. salt
¾ tsp. white pepper
2 tbsp. olive oil
2 garlics, minced
4 cups water
2 (10oz each) cans condensed beef broth
1 bay leaf
½ tsp. thyme
2 whole cloves
1 tbsp. cornstarch
1 tbsp. Dijon mustard

Tie beef tenderloin with heavy string 2” intervals. Combine 1 tsp. of salt; rub
on surface of roast. Heat oil in Dutch oven over medium-high heat. Add
roast and garlic; cook until evenly browned, about 6 minutes. Remove roast
from pan; pour off drippings. Add water, broth, bay, thyme and cloves;
bring to a boil. Add roast; reduce heat to medium-low. Cover and simmer
about 45 to 1 hour or until desired doneness. Remove roast to serving
platter. Cover tightly with plastic wrap and allow to rest.

Strain cooking liquid; reserve. Remove Dutch oven from heat; add cornstarch
and mustard, mixing to form a thick paste. Gradually add reserved cooking
liquid, stirring constantly. Place Dutch oven over medium heat; add
remaining salt. Cook until slightly thickened, about 7 minutes. Remove
strings form roast. Carve into thin slices. Serve with sauce and steamed
vegetables, if desired.

Beef Roast with Mushroom Sauce

2lb. boneless beef ribeye roast
2 tbsp. oil
4 cups water
1 10oz. can condense beef broth
1 cup dry red wine
2 garlics, minced
1 tsp. marjoram
4 black peppercorns
3 whole cloves

Mushroom Sauce:
1 tbsp. margarine
1 cup sliced mushrooms
1 cup beef cooking liquid, strained
1½ tsp. cornstarch
¼ tsp. salt
1 tbsp. thinly sliced green onion tops

Tie roast with heaving string at 2” intervals. Heat oil in Dutch oven over
medium–high heat. Cook until evenly browned. Pour off drippings. Add
water, broth, wine, garlic, marjoram, peppercorns and cloves; bring to
boil. Reduce heat to medium-low; cover and simmer 20 to 25 minutes per
pound. Check for doneness. Do not overcook. Remove roast to serving
platter; reserve cooking liquid. Cover roast tightly with foil; allow
standing 10 minutes before carving.

To prepare Mushroom Sauce: melt margarine in medium saucepan over medium-high
heat. Add mushrooms; cook and stir 5 minutes. Remove; reserve. Add liquid,
cornstarch, and salt to pan. Bring to a boil; cook and stir until
thickened, about 2 minutes. Remove from heat. Stir in mushrooms and onion.

Remove strings from roast. Carve into thin slices and top with the Sauce.
Serve with assorted vegetables, if desired.

Makes 6 to 8 servings

Beef with Leafy Greens

¾ lb. romaine lettuce
½ lb. boneless tender beef
4 tbsp. Kikkoman® Stir-Fry Sauce
1 garlic, minced
2 tbsp. oil
1 medium onion, chunked
1 tsp. minced fresh ginger
8 cherry tomatoes, halved or 1 medium tomato, chunked
2 tbsp. chopped peanuts

Separate and rinse lettuce; pat dry. Cut leaves crosswise into 1” strips;
set aside.

Cut beef across grain into thin slices. Combine 1 tbsp stir-fry sauce and
garlic in small bowl; stir in beef to coat. Heat 1 tbsp. oil in hot large
skillet over high heat. Add beef and stir-fry 1 minute; remove. Heat
remaining 1 tbsp. oil in same pan. Add onions and ginger; stir-fry 2
minutes.
Add lettuce; stir-fry 2 minutes longer. Add beef, tomatoes and remaining
3 tbsp. stir-fry sauce; cook and stir until vegetables are coated
with sauce and tomatoes are just heated through.

Serve immediately with peanuts.

Makes 2 to 3 servings

Beef Fajitas

¼ cup lemon or lime juice
¼ cup oil
2 garlics, finely chopped
2 tsp. beef flavor instant bouillon
1 to 1½ lbs. Top round steak
10 flour tortillas, warmed

Garnishes:
Picante sauce, shredded lettuce, shredded Cheddar cheese and
sliced green onions.

In large shallow dish or plastic bag; combine juice, oil, garlic and bouillon;
add steak. Cover; marinate in refrigerator 6 hours or overnight.
Remove steak from marinade; grill or broil 8 to 10 minuets on each side or
until steak is cooked to desired doneness, basting frequently with marinade.

Slice steak diagonally into thin strips; place on tortillas. Top with one or
more garnishes; fold tortillas.

Serve immediately. Refrigerate leftovers.

Makes 10 fajitas

Beef and Bean Sprout Stir Fry

1 egg white, sight beaten
5 tsp. soy sauce
3 tsp. cornstarch
1/8 tsp. ginger
1/8 tsp. garlic powder
1/8 tsp. salt
Dash white pepper
1 lb. boneless beef sirloin, cut into thin strips
½ cup cold water
½ tsp. instant chicken bouillon
4 tbsp. oil
1 cup sliced mushrooms
½ cup green onion slices
1 14oz. can bean sprouts, drained
½ cup sliced water chestnuts

Blend egg white, 2 tsp. soy sauce, 1 tsp. cornstarch, ginger, garlic, salt and
pepper in medium bowl. Add beef. Stir to coat. Cover; refrigerate 30 minutes.

Combine cold water, reaming soy sauce, remaining cornstarch and bouillon in
small bowl. Mix well. Set aside.

Heat 2 tbsp. oil in large skillet. Add beef mixture. Stir fry over medium-high
heat until beef is browned. Remove mixture form skillet; set aside.
Heat remaining oil in large skillet. Add mushroom and onion. Stir fry over
medium-high heat 1 minute. Add bean sprouts and water chestnuts. Stir–fry
1 minute. Add cornstarch mixture and beef. Cook until thickened and bubbly.

Serve rice and additional soy sauce, if desired.

Makes 4 to 6 servings