This is a dish I used to eat for lunch at Japanese ... Drizzle the sauce over the beef cubes, then scatter the garlic slices on top. Squirt a blob of kewpie mayonnaise on the plates and dust ...
Add the shallots and transfer to a large casserole dish. Heat 1 tbsp oil in a large frying pan. Pat dry the cubes of beef from the marinade mixture using absorbent kitchen paper. Add half of the ...
Makes a great appetizer or side dish. This is one from 1893 ... "To make a strong beef tea, use one pound of the round beef cut into small cubes and freed from bone, fat and gristle.
I cubed and cooked the beef before setting it aside. Drummond's recipe called for sirloin steak, which is a relatively affordable cut. Unlike the other recipes, she called for cubed beef instead ...