Steak with Beetroot and Mustard Dressing

Ingredients
300g Beetroots
1 Tablespoon White Wine Vinegar
1 Teaspoon Caster Sugar
1 Teaspoon English Mustard
2 Tablespoons Olive Oil=Extra for Drizzling
2 Tablespoons Water
2x150g Steaks
125g Salad Leaves

Equipment
1 Ovenproof Tray
1 Jam Jar
1 Grill Pan
1 Balloon Whisk
1 SHARP Knife
1 Chopping Board

The Good Bit

1. Start by preheating your oven too180c 350f gas 4, top and tail the beetroot, then cut into wedges, place them in the ovenproof tray and drizzle over a little oil, make sure the beets are well coated then bake them for 30 minutes.
2. Meanwhile mix the vinegar, sugar and mustard together in the jam jar until smooth, then add the oil and water, screw on the top and shake well. Next cook your steaks under a high grill, 2 minutes each side for rare, 3-4 minutes per side for medium and 5 minutes for well done, let them rest for 2 minutes then slice (rare looks great with this dish and tastes awesome)
3. Add salad leaves to each plate then divide up the beetroot between the plates, top with the slices of steak and drizzle over your well shaken sauce.

Serves 4

Ginger Beef with Peppers

Ingredients
500g Steak (thinly sliced)
2 Teaspoons Soy Sauce
2 Tablespoons Sesame Oil
1in Fresh Ginger (finely sliced)
2 Teaspoons Vinegar
1 Teaspoon Salt
1 Teaspoon Cornflour
1 Clove Garlic (crushed)
1 Red Pepper (cored, de seeded and chopped into bite size chunks)
1 Green Pepper (cored, de seeded and chopped into bite size chunks)
1 Tablespoon Water
A Pinch of Chinese 5 Spice Powder
Thin Slices of Red Chilli (de seeded) to decorate.

Equipment
1 SHARP Knife
1 Chopping Board
1 Garlic Press
1 Wok
1 Spatula
1 Mixing Bowl
1 Slotted Spoon

The Good Bit

1. Put the steak in the mixing bowl along with the soy sauce, 1 teaspoon of the oil, the ginger, vinegar, water, salt and cornflour, mix well and leave to stand in a fridge for 20 minutes.
2. With the rest of the oil in the wok, heat the garlic and 5 spice for 30 seconds then add the marinated steak, stir fry over a high heat to colour the the meat evenly on all sides but still leave the middle a little pink, remove the meat and set aside.
3. Now stir fry the peppers for 3 minutes then add the meat back in for a quick 1 minute blast along with any remaining marinade, serve and garnish with thin slivers of red chilli
   

Serves 4

Oyster Sauce Beef

Ingredients
300g Beef (cut into strips)
1 Teaspoon Sugar
1 Tablespoon Light Soy Sauce
1 Teaspoon Sherry
1 Teaspoon Cornflour (mixed with 1 1/2 teaspoons cold water)
1 Carrot
60g Mangetout
60g Bamboo Shoots (canned will do fine)
60g Straw Mushrooms (any mushroom will do)
1 Spring Onion (cut into bite size strips)
2 Small Slices Root Ginger
1/2 Teaspoon Salt
2 Tablespoons Oyster Sauce
3 Tablespoons Chinese Stock (or water)
60ml Vegetable Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl
1 Wok
1 Slotted Spoon
1 Spatula

The Good Bit

1. place the meat in the mixing bowl along with the sugar, soy sauce, sherry and cornflour (and water) mixture, set aside and marinate for 30 minutes.
2. Heat the oil in the wok and add the beef slices for about 1 minute, remove and keep warm.
3. Pour off the oil leaving about 1 tablespoon in the wok, add all the vegetables and the ginger and stir fry for about 2 minutes, then add the salt, beef, oyster sauce and stock (or water) mix really well and serve when piping hot through out.
   

Serves 4

Beef and Guinness Stew

Ingredients
1kg Beef (cubed)
1 Large Onion (roughly chopped)
1 Carrot (roughly sliced)
1/2 Pint Guinness
750ml Water
50g Flour
1 Bay Leaf
125g Prunes (pitted and soaked)
Handful Fresh Parsley (roughly chopped)
A Good |Splash of Oil
Baked Potatoes to Serve

Equipment
1 SHARP Knife
1 Chopping Board
1 Frying Pan
1 Mixing Bowl
1 Spatula
1 Wooden Spoon

The Good Bit

1. Season the salt flour with salt and pepper in the mixing bowl, chuck in the beef and mix until it is well coated, transfer to the frying pan and fry in the oil until the beef is coloured all over then add the onions and cook for another 2 minutes.
2. Tip in the rest of the flour and stir well, then drop in the carrot Guinness and water, mixing really well, bring to the boil then lower the heat, cover and simmer for 1 3/4hrs, 30 minutes before the end add the prunes and stir in.
3. Remove the bay leaf, taste and adjust the seasoning if required. Serve with baked potatoes and then sprinkle with the parsley.
   

Serves 4