Outdoor Long Leg Ground Propane Stove PowerFlamer PFL

Outdoor Short Leg Table Use Propane Stove PowerFlamer PFS

High Power Natural Gas Stove EasyFlamer EFS

Beef Dishes:

1. Beef with Green and Red Peppers (stir fry)

Main course material:	beef 0.6 lbs, green and red peppers each.
Spices:	cooking wine 40g, soy sauce 20g, sugar 10g, starch powder 5g, starch water 20g, pepper powder 1g, threaded green onion and ginger mix 20g, smashed ginger 2g, cooking oil 1 lb (will consume 75g).
Equipment:	PowerFlamer Outdoor Stir Fry Stoves, wok, spatula, knife.
Preparation:	clean peppers and cut them into 1" long diamond shape; remove any muscle from beef, cut into 1" thin pieces; put cut beef into a bowl, mix in starch powder and a little water, soy sauce, pepper powder, cooking wine, smashed ginger and cold water 100g, marinate 10 minutes; mix cooking oil 50g into bowl, marinate 1 hour.
Cook:	start stove and wok with cooking oil; wait until oil 60% hot, add beef and peppers, stir until beef turns white, take out and filter out extra oil; with littler oil in wok, add threaded green onion and ginger, sugar, soy sauce, some water, after boiled, add starch water to make gravy; add beef and peppers, stir well and stop fire, move to a plate.
Cautions:	cut beef against its own threads; marinating beef with baking powder is the key to preserve tender beef; can generate smoke, better to use outdoor stir fry stove.
Effect:	colorful dish, tender beef and crispy green pepper.
Author:	OutdoorStirFry.com
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2. Beef with asparagus (stir fry)

Main course material:	Beef 0.5 lbs, asparagus 0.8 lbs.
Spices:	cooking oil 50g, sliced ginger and garlic 3g, salt 5g, sugar 3g, oyster sauce 6g, starch water 5g.
Equipment:	wok, PowerFlamer Outdoor Stir Fry Stoves.
Preparation:	remove any muscle from beef, cut into 1" thin pieces; put cut beef into a bowl, mix in baking powder, soy sauce, pepper powder, starch water, cooking wine, smashed ginger and cold water 100g, marinate 10 minutes; mix cooking oil 50g into bowl, marinate 1 hour; asparagus cut into thin 1" sections.
Cook:	start stove and wok, add cooking oil, add sliced ginger and garlic, wait until brownish, add marinated beef, stir until becoming white color; remove beef from wok to a bowl; return the wok to stove, add asparagus, use high power, stir evenly, add salt and sugar; stir and cook asparagus thoroughly, add beef, oyster sauce and starch water to form thick gravy, stir and remove to a plate.
Cautions:	Beef should not be cooked for too long.
Effect:	tender beef and tender asparagus.
Author:	OutdoorStirFry.com
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3. Beef with green onion (stir fry)

Main course material:	beef 0.6lbs, green onion one bunch (roughly 0.2 lbs).
Spices:	cooking oil 50g, sliced ginger and garlic 5g, soy sauce 10g, sugar 5g, starch water 6g.
Equipment:	wok, PowerFlamer Outdoor Stir Fry Stoves.
Preparation:	remove any muscle from beef, cut into 1" thin pieces; put cut beef into a bowl, mix in baking powder, soy sauce, pepper powder, starch water, cooking wine, smashed ginger and cold water 100g, marinate 10 minutes; mix cooking oil 50g into bowl, marinate 1 hour; green onion cut into thin 1" sections.
Cook:	start stove and wok, add cooking oil, add sliced ginger and garlic, wait until brownish, use high power, add marinated beef, stir until becoming white color; add green onion, use high power, stir evenly, add soy sauce and sugar and starch water to form thick gravy, stir and remove to a plate.
Cautions:	Minimize time after beef color turns white in order to maintain its tenderness.
Effect:	Tender beef with good taste from green onion.
Author:	OutdoorStirFry.com
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4. Sesame beef and celery stir fry

Main course material:	3 tablespoons almonds, 2 cups celery, sliced, 500 g stir fry lean beef, sliced.
Spices:	1 clove garlic, crushed, 1 teaspoon sesame oil, 3 teaspoons olive oil, 3 tablespoons soy sauce, 1 tablespoon water
Equipment:	PowerFlamer Outdoor Stir Fry Stoves.
Preparation:
Cook:	1. Toast almonds in a dry fry pan and set aside. 2. Heat the oils in a fry pan, fry garlic for 30 seconds. 3. Add beef and stir-fry until browned. 4. Add the water, soy sauce and celery. 5. Toss until celery is hot. 6. To serve, sprinkle with almond and accompany with steamed rice.
Cautions:
Effect:	Good source of: folate, iron Preparation time: 7 minutes Cooking time: 15 minutes Serves: 4
Author:	http://www.formulaforlife.com.au
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5. Beef in Black Pepper Sauce

6. Chinese Beef in Black Bean Sauce

7. Kheema an-Bhugi (Ground Beef and Lettuce Curry)

8. TOFU AND LEEK STIR-FRY WITH GROUND BEEF*

9. Beef and Broccoli

10. SAN FRANCISCO CHINATOWN LO MEIN

Main course material:	1/2 lb. Egg Noodles 1/2 lb. Flank Steak or Skirt Steak, cut into 1/8 inch strips
Spices:	1 tsp. Corn Starch 1 TBS Soy Sauce 1 TBS Sherry 3 cloves Garlic, finely minced Sauce Mixture: 1 TBS Corn Starch 1 cup Chicken Stock 1 TBS Soy Sauce 2 TBS Oyster Sauce 3 TBS Sesame Oil 2 green onions, finely diced green part only If using egg noodles, partially cook and cool.
Equipment:	PowerFlamer Outdoor Stir Fry Stoves
Preparation:	Marinate the sliced beef in the first corn starch, sherry & soy sauce mixture for 15-20 minutes. Prepare sauce mixture and set aside.
Cook:	Heat a large sauté pan or wok and add 2 tbsp of Oil and add beef mixture and garlic sauté until 3/4 the way done. Add the sauce mixture and sauté until thicken. Add green onions. Mix well and drop fresh rice noodles or egg noodles into hot water to heat. Drain and add to beef mixture.
Cautions:
Effect:
Author:	nicole Panos
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11. STIR-FRIED LEMONGRASS BEEF WITH ASIAN GREENS

12. Ginger Beef*

13. Waterfall Beef, "Neua Yang Nam Tok*

14. Teriyaki Beef

Main course material:	2 1/2 pounds boneless beef chuck steak
Spices:	1 teaspoon ground ginger  1 tablespoon Splenda  1/2 cup soy sauce  1 clove garlic, crushed (or garlic powder)
Equipment:	Slow cooker
Preparation:
Cook:	Cut steak into 1/8-inch-thick slices.  Place in cooker.   Combine other ingredients and pour over meat.  Cover and cook on low heat 6-8 hours.
Cautions:
Effect:
Author:	Nicole K
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15. Tomato Pepper Beef (German Goulash)

Main course material:	2 lbs stew beef meat  chopped 1 small tomato chopped 1 small green pepper 2 large potatoes -- cubed
Spices:	2 tbs. vegetable oil  2 large onion chopped  2 tbs. sweet paprika  1 tsp. tomato paste  salt and pepper
Equipment:	PowerFlamer Outdoor Stir Fry Stoves
Preparation:
Cook:	In a large pot, heat the oil, and saute the onions until golden.  Add the tomato, green pepper, paprika, stewing beef, tomato paste, salt and pepper.  Cook over medium heat, stirring frequently until meat in browned.  Reduce the heat, add 2 cups water, cover and simmer for 1 1/2 hours. Remove the meat from the sauce, and remove green pepper pieces with a slotted spoon, strain sauce and return to the pot.  Return meat to the pot with the sauce, add the potato cubes and simmer another 40 minutes or until potatoes are tender.
Cautions:
Effect:
Author:	Addicts
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16. Pepper Steak

Main course material:	2 small Green Bell Peppers,  3 Medium Tomatoes, Cut Into Sliced Wedges  1 1/2 lb Beef Round Steak,
Spices:	2 tsp Garlic, Minced  2 Tbls Soy Sauce  2 Tbls Butter  1/4 Cup Water  2 Medium Onions, Cut Into Thin  2 Tbls Cornstarch Wedges  1 Tbls Paprika  1 Cup Snow Pea Pods Sliced Thin Hot Cooked Rice  1 1/2 Cups Beef Broth
Equipment:	PowerFlamer Outdoor Stir Fry Stoves
Preparation:
Cook:	Stir fry the garlic in a wok or very large skillet in half the butter for 1 minute. Add the onion and green bell pepper. Stir fry until tender (4 to 5 minutes longer).  Transfer the vegetables to a bowl using a slotted spoon.  Add the remaining butter to the wok. Stir fry the steak (in batches if necessary to prevent overcrowding) until cooked through (2 to 3 minutes). Return the vegetables to the wok. Add the broth and soy sauce. Bring to a boil.  Stir the water and cornstarch together in a cup. Add to the mixture in the wok. Cook, stirring, until bubbly. Cook another 2 minutes.  Add the paprika, tomato wedges and snow pea pods. Cook, stirring rapidly, for 30 seconds.  Serve over rice.
Cautions:
Effect:
Author:	Joel Ehrlich
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17. Beef with Pea Pods

Main course material:	1 lb beef 1 1/2 cup pea pods florets
Spices:	1 1/2 tsp peanut oil  1 Tbsp finely chopped shallots  1/4 cup dry white wine   3/4 cup low-sodium, nonfat beef broth, divided use  1 tsp cornstarch  2 tsp low-sodium soy sauce  1/4 cup sliced water chestnuts, well rinsed if canned  1/8 tsp crushed hot pepper flakes, optional
Equipment:	PowerFlamer Outdoor Stir Fry Stoves.
Preparation:	Trim all visible fat off beef and cut into 1-inch cubes.
Cook:	Heat wok or nonstick skillet;  add peanut oil and heat until rippling but not smoking.  Stir in beef and cook 30 seconds to 1 minute, or until little pink is visible. Stir in chopped shallots and add white wine.  Stir-fry until beef is no longer pink and shallots begin to soften, about 30 seconds.  Stir in pea pods florets and half the beef broth and stir-fry about 90 seconds or until pea pods begins to turn bright green.  Stir cornstarch and soy sauce into remaining beef broth; add to wok.  Stir in water chestnuts and hot pepper flakes, if desired.  Stir-fry until sauce is bubbling and slightly thickened and pea pods is tender but still crisp and bright green.  Serve immediately over cooked rice.
Cautions:	Makes 2 servings.
Effect:
Author:	Niki
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18. Szechuan Beef*

Main course material:	1 lb Flank Steak
Spices:	2 T Soy Sauce  4 t Sesame Oil  1 1/2 t Sugar  1 t Cornstarch  2 Garlic Cloves  1 T Fresh Ginger  1/4 t Red Pepper Pods  1 Red Bell Pepper  1 Frozen Baby Corn  1/4 lb Pea Pods
Equipment:	PowerFlamer Outdoor Stir Fry Stoves.
Preparation:	Cut steak lengthwise into 2 strips;  slice across the grain into 1/8 inch thick strips. Combine soy, half of the sesame oil, sugar and cornstarch;  combine with beef strips.
Cook:	Heat remaining sesame oil in a large skillet over med-high heat.  Add garlic, ginger and red pepper pods; cook for 30 seconds.  Add bell pepper and corn, stir fry another 30 seconds.  Remove vegetables. Stir fry beef strips (in batches) 2 to 3 minutes.  Return vegetables and heat through.  Serve over hot cooked rice.
Cautions:	Yield: 4 Servings
Effect:
Author:	Jon MC
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19. Kung Pao Beef*

Main course material:	1/2 C roasted peanuts  1 lb beef flank or boneless sirloin steak
Spices:	5 T oil  2 t cornstarch  1/2 t salt  Dash white pepper  2 hot green chilies  2 green onions (with tops)  1 med red bell pepper  2 t finely chopped garlic  1 t finely chopped ginger root  2 T brown bean sauce  1/2 C diced canned bamboo shoots  1 t sugar
Equipment:	PowerFlamer Outdoor Stir Fry Stoves.
Preparation:	Trim fat from beef steak and cut beef into 3/4-inch cubes.  Toss together beef, 1 tablespoon oil, cornstarch, salt and white pepper in medium bowl. Cover and refrigerate 30 minutes.  Remove seeds and membranes from chilies. Cut chilies into very thin slices.  Cut green onions diagonally into 1-inch pieces.  Cut bell pepper into 3/4-inch squares.
Cook:	Heat 1 cup oil in wok to 350F.  Fry 1/2 cup skinless raw peanuts until light brown.  Drain on paper towels. Sprinkle lightly with salt. Heat wok or large heavy skillet until very hot.  Add 2 tablespoons oil and tilt wok to coat side.  Add beef and stir-fry 2 minutes or until beef is brown.  Remove beef from wok.  Heat wok until very hot. Add 2 tablespoons oil and tilt wok to coat side.  Add chilies, garlic, ginger root, bean sauce and bamboo shoots. Stir-fry 1 minute.  Add beef, bell pepper and sugar. Stir-fry 1 minute.  Stir in green onions and sprinkle with peanuts.
Cautions:	Makes 4 or 5 servings
Effect:	The classic Sichuan flavors of garlic and chiles work well in this spicy hot dish that is sprinkled with roasted peanuts.
Author:	Dave Record
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20. Mu Shu Beef

Main course material:	30 dried tiger lily buds (more or less) (Found in many large supermarkets.) If you absolutely cannot find these, dried slivered apricots may be substituted but it does change the taste somewhat.  1/4 c. dried tree ears (also called fungi)  2 scallions  1/2 lb. beef
Spices:	Marinade:  1 t. cornstarch  1/2 t. sugar  1 T. soy sauce  1 T. water    4 T. peanut oil  3 large eggs, broken into bowl  1 t. salt  2 t. sesame oil
Equipment:	PowerFlamer Outdoor Stir Fry Stoves.
Preparation:	Soak tiger lily buds and tree ears in separate bowls in hot water for 1/2 hr. Cut off hard ends of buds, if any.  Pile buds together and cut into three sections to make about 1/2 c. packed. Clean and wash tree ears under cold water, drain and squeeze dry.  Cut or break into very small pieces and set aside with lily buds.  Trim scallions, cut into 2" long sections and finely shred to make about 1/2 c. Set on plate with buds and tree ears.  Cut beef into very thin strips (like julienne) to make about 1 c.  Combine w/marinade.
Cook:	Heat wok until very hot.  Add 2 T peanut oil, and when oil starts to smoke, turn heat down to moderate.  Beat eggs well, and pour into wok.  Slowly push the eggs back and forth until dry, breaking up with a spatula. Dish out.  Heat 2 T. peanut oil in same wok. Add shredded scallions and stir fry for 30 seconds.  Add beef, stir fry until it turns white .  Add buds, tree ears, salt.  Stir and mix over high heat for 2 mins.  Add eggs. Stir and cook some more.  Add sesame oil and stir to blend well.  Serve hot w/ 12 mandarin pancakes or plain rice. Serve extra shredded scallions as desired.
Cautions:
Effect:	This is a great recipe, good for any meal (even breakfast). I use Hoisin sauce with this dish (which is more authentic). Purchase Hoisin and/or plum sauce in supermarket.
Author:	Anita Burchard
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21. Mongolian Beef*

Main course material:	1 pound Flank steak, shredded
Spices:	1 Egg white  1/2 teaspoon Salt  1 teaspoon Cornstarch  2 cup Oil, for deep frying 1 /2 cup Bamboo shoots, shredded  1 cup Green onion, green part onl  Sauce  1 tablespoon Sherry  2 tablespoon Hoisin sauce  2 tablespoon Dark soy sauce  2 tablespoon Chicken stock  1/2 teaspoon Sugar  1 teaspoon Cornstarch  1/2 teaspoon Chili paste, w/ garlic (opt)
Equipment:	PowerFlamer Outdoor Stir Fry Stoves.
Preparation:	Combine beef, egg white, salt and 1 Tbsp cornstarch. Mix well with hand.
Cook:	Heat oil to 400 and deep fry beef 30 seconds, drain.  Reheat 2 Tbsp oil to 375 in wok.  Stir fry bamboo shoots and scallions 1 minute.  Combine sauce ingredients in bowl, add to vegetables.  Bring to boil. Add beef.  Stir fry quickly until heated through.
Cautions:	4 servings
Effect:
Author:	Mike Crouch
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22. Pah-naeng Neua (Curry Beef)*

Main course material:	1 lb beef, cut into thin strips
Spices:	ingredients 3 tbsp phanaeng curry paste (or red curry paste, see below)  6 fresh or dry kaffir lime leaves  1/2 cup sweet basil leaves  1 fresh chili (seeded and cut into strips)  2 cups coconut milk  1/3 cup chicken stock  3 tbsp. palm sugar  2 1/2 tbsp. fish sauce  1/ tsp. salt  1/2 cup ground roasted peanuts red curry paste ingredients:  13 small dried chilies, soaked in hot water for 5 minutes and deseeded  3 tbsp. chopped shallot  4 tbsp. chopped garlic  1 tbsp. chopped galangal  2 tbsp. chopped lemon grass  2 tsp. chopped kaffir lime rings  1 tbsp. chopped coriander root  20 pepper corns  1 tsp. shrimp paste  1 tbsp. coriander seed  1 tsp. cumin seed
Equipment:	PowerFlamer Outdoor Stir Fry Stoves.
Preparation:
Cook:	put the coconut milk into medium-sized sauce pan over medium heat, add the curry paste and slowly bring to a boil, stirring constantly.  put in beef strips and cook for 5 minutes  meanwhile, in a bowl, mix the rest of the ingredients except for the sweet basil and fresh chili. add this to the curried beef, and simmer about 15 minutes. add the sweet basil and fresh chili, stir well, and remove from heat how to prepare red curry paste: in a wok over low heat, put the coriander seeds and cumin seeds and dry fry for about 5 minutes, grind into powder.  in a blender, put the rest of the ingredients except the shrimp paste and blend to mix well. then add the coriander seed-cumin seed mixture and the shrimp paste and blend again to obtain about 3/4 of a fine- textured paste.
Cautions:	can be stored for 3-4 months.
Effect:	pah-naeng curry just refers to red curry, which is a base used in making various curry type dishes.
Author:	Jim Lew
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23. Green Curry Beef (Gang Keo Wan)*

Main course material:	250g (1/2lb) meat (chicken fillet, beef, pork), cut into slices
Spices:	2 T curry paste (more for very advanced eaters)  400ml coconut milk (get a good Thai brand, not Indonesian or Malay)  20 ml vegetable oil   200ml chicken stock (must be as clear as possible. Home made preferred. Best done by simmering chicken wings, carcase, etc with ginger, then defatting in the usual way.)  1 T white palm sugar  2 T fish sauce (a little less if you want to reduce salt taste)  1/2 cup French/green beans cut into 2 cm pieces  1/2 cup (15 - 20 leaves) Thai basil  3 or 4 Kaffir lime leaves (remove stems and dice finely)  some (a handful) miniature egg plant. These are small green things roughly the size of acorns.
Equipment:	PowerFlamer Outdoor Stir Fry Stoves.
Preparation:
Cook:	Heat oil and saute paste until 'fragrant'. Start with hot oil then turn down and saute gently until 'just done'.  Add coconut milk in three stages. (Hint: don't shake the tin before opening. The thick cream at the top mixes more easily with the thick paste and prevents lumps.) Start with some of the cream. Stir and bring each stage to the boil.  Turn to high heat and, when boiling, add chicken stock. Add meat and boil (simmer) for 5 minutes for chicken - slightly longer for other meats.  Add palm sugar, fish sauce, french beans, other ingredients except basil and cook until vegetables are just cooked.  Add the basil and stir for 30 secs.  Serve with lots of steamed rice.
Cautions:	Serves four.
Effect:
Author:	Richard Sherratt
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24. Mussamun (Thai Beef Curry)*

Main course material:	2 lbs stewing beef or boneless chicken
Spices:	3 cups coconut milk  2 cups peeled, chunk potatoes  2 small onions, cut 6 pieces each  3-4 tbsp Mussamun curry paste  1 tsp tamarind or lime juice  3-4 tbsp fish sauce  1 tbsp sugar  1/2 cup fresh roasted peanuts