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.
2 cups Portuguese sausage or Smoked sausage (cubed)
Salt and pepper to taste
Preheat oven to 350 degrees. Mix cheeses together, set aside. In a small bowl, beat the eggs. Add milk and continue beating until mixed well, set aside. Spray the bottom of a 2-quart casserole dish with cooking spray. Mix all ingredients together with the sausage and lay into the casserole dish. Bake about 50 min or until the cheese is golden brown.