#beeflove

This quick and flavorful Korean beef and sesame noodles recipe is perfect for a delicious weeknight dinner. The combination of savory beef, spicy sauce, and tender vegetables creates a satisfying and mouthwatering dish.

Ingredients: 8 oz 230g thin spaghetti noodles. 1 lb 450g beef sirloin, thinly sliced. 2 tbsp vegetable oil. 3 cloves garlic, minced. 1-inch piece ginger, minced. 1/4 cup soy sauce. 2 tbsp brown sugar. 1 tbsp sesame oil. 1 tsp red pepper flakes adjust to taste. 1 cup broccoli florets. 1 bell pepper, thinly sliced. 2 green onions, chopped. 1 tbsp toasted sesame seeds. Salt and pepper to taste.

Instructions: Cook the spaghetti noodles according to package instructions. Drain and set aside. In a bowl, mix soy sauce, brown sugar, sesame oil, and red pepper flakes to make the sauce. Set aside. Heat vegetable oil in a large skillet over high heat. Add minced garlic and ginger, saut for 1 minute. Add thinly sliced beef and cook until it's no longer pink, about 3-4 minutes. Add broccoli florets and bell pepper slices to the skillet. Stir-fry for 2-3 minutes until they start to soften. Pour the prepared sauce over the beef and vegetables. Stir-fry for an additional 2 minutes until the sauce thickens and coats the ingredients. Toss in the cooked spaghetti noodles and green onions. Stir-fry for another 2 minutes until everything is well combined and heated through. Season with salt and pepper to taste. Sprinkle with toasted sesame seeds. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

This slow-roasted beef tenderloin with rosemary is a classic and elegant dish perfect for special occasions or holiday dinners. The tenderloin is seasoned with garlic, rosemary, olive oil, salt, and pepper, then slow-roasted to perfection, resulting in juicy and flavorful meat with a fragrant aroma of rosemary.

Ingredients: 1 whole beef tenderloin about 4-5 pounds. 4 cloves garlic, minced. 2 tablespoons fresh rosemary, chopped. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Set the oven to 275F 135C before you start. Chopped rosemary, olive oil, salt, and pepper should all be mixed together in a small bowl to make a paste. Spread the paste out evenly over the beef tenderloin by rubbing it on. Toast the tenderloin in a pan or bake it on a baking sheet. In a hot oven, roast the meat for about two to three hours, or until a meat thermometer inserted into the thickest part reads 125F 51C. This is the medium-rare level. Take the beef out of the oven and let it rest for ten to fifteen minutes. Then cut it into slices. Serve the tenderloin hot after cutting it up.

Prep Time: 15 minutes

Cook Time: 150 minutes