The SCNBA has partnered with 900 Global in a Two for $100 Ball Special. Nikkei leagues that participated raffled off these certificates at their league sweepers. 3G bowling shoe certificates were offered to these leagues as well. Thank you 900 Global!
Combine all ingredients in a saucepan. Cook until thickened, stirring constantly. Arrange a layer of spareribs in a roasting pan. Cover ribs with ½ of the sauce, then add another layer of spareribs, add the remaining sauce. Cover pan tightly with heavy foil and bake at 325 degrees for 1-1/2 to 2 hours.
2 pounds thinly sliced beef (rib eye or top sirloin)*
3 scallions cut into 2-inch pieces
1 small onion thinly sliced
1 small carrot, thinly sliced
6 TBS. soy sauce
3 TBS. water
2 TBS. sugar
2 TBS. honey
2 TBS. rice wine (or mirin)
2 TBS. garlic
2 TBS. sesame oil
2 tsp. sesame seeds
3 TBS. grated Asian pear (optional)
1/8 tsp. pepper
Mix all the marinade ingredients in a large bowl. If using packaged pre-sliced meat, separate the slices. Add the meat and vegetables to the marinade and toss gently to combine everything well. Marinate the meat for about an hour.
Grill on a charcoal or gas grill or pan fry in a skillet over high heat until slightly caramelized. Preheat and lightly oil with sesame oil before adding the meat. If pan frying, do not crowd the skillet.
In a bowl add stew meat, salt & pepper, and flour. Coat the meat well. In a large pot, heat and add oil. Brown the stew meat (about 5 min). Add canned stewed tomatoes + 2 cans of water (use the can as your measuring cup) and beef stock. Bring to a boil. Add veggies, spices and elbow macaroni. Turn to medium low for about 1 hour. Stir occasionally so the macaroni doesn’t stick to the bottom.