Tag: Worcestershire

  • Beef and Broccoli Bowl

    Picture featuring the Beef and Broccoli Bowl

    A quick and easy meal to prepare based loosely on Asian cuisine. The Worcestershire sauce adds a bit of zing and cuts down on the salt. This dish is best served over rice.


    • 1 pound (450 g) of lean ground beef
    • 5 cloves (10 g) of pressed garlic
    • ¼  cup (60 ml) of onions chopped
    • ¼ teaspoon (1.25 ml) of ground ginger
    • 1 tablespoon (15 ml) of sesame oil
    • ⅓ cup (80 ml) of light brown sugar
    • ¼ teaspoon (1.25 ml) of crushed red pepper
    • 2 tablespoon (30 ml) of cornstarch
    • ⅓ cup (80 ml) of soy sauce
    • ⅓ cup (80 ml) of Worcestershire sauce
    • ⅓ cup (80 ml) cup water
    • 2 cups (500 ml) of broccoli florets cut into small pieces
    • 4 cups (1000 ml) of hot cooked rice


    1. Combine garlic, onions, ginger in a small bowl. Set aside.
    2. Combine brown sugar, crushed red pepper, and cornstarch in a small bowl. Set aside.
    3. Combine soy, Worcestershire, and water in a bowl. Set aside.
    4. Cook ground beef over medium heat. Break apart meat into small pieces until browned. Dain any excess fat.
    5. Add the bowl of garlic, onions, and ginger. Sauté for 2 to 3 minutes. 
    6. Add sesame oil and sauté until onions are transparent.
    7. Add the bowl of sugar, red pepper, and cornstarch. Mix until you have a consistent finish.
    8. Add the bowl of sauce, and broccoli. Cook until the sauce thickens.
    9. Serve atop some rice.

  • Fondue Chinoise

    Fondue Chinoise

    A Fondue Chinoise is a French Canadian meal that features a communal pot filled with beef broth. Guests will place thinly sliced beef that is wrapped around a fondue fork. Once cooked, the meat is placed on the plate and dipped in a variety of sauces.Guests can savour the meat while more slices are being cooked.


    • 1 quart (950 ml) of reduced sodium beef broth
    • 1 package (40 g) of French Onion soup mix
    • ½ pound (225 g) of thin (1/16” or 1.5 mm) sliced eye-round cut of beef (per person)


    1. Pour beef broth into a fondue pot then mix in a package of French Onion soup.
    2. Heat until broth comes to a boil then lower heat to maintain a slow boil.
    3. Cover a sheet of wax paper with sliced meat (make sure they do not touch). Cover with a fresh sheet of wax paper and continue covering with meat until stock is depleted. This makes picking up individual slices easier.
    4. Using a fondue fork, pierce a slice of beef then wrap around the fork. To avoid losing the slice, pierce the overlapping end back over the fork then submerge in the broth until cooked.

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