Ingredients (CENTRAL AMERICAN TACOS)
3 cups shredded cabbage
1 cup shredded carrots
3 green onions, sliced diagonally
1 Tbsp. sugar
2 Tbsp. lime juice
2 Beef flavored Bouillon Cubes
1/2 tsp. ground cumin
2 Tbsp. olive oil
1 1/2 -lb. flank steak
8 (6-in. ea.) fajita size flour tortillas, warmed
Directions: (CENTRAL AMERICAN TACOS)
Combine first 5 ingredients in a bowl. Season with salt and pepper; set aside.
Combine, Beef flavor Bouillon Cubes cumin and olive oil in a small glass bowl and microwave on high 20 seconds. Stir until blended. Coat steak with bouillon mixture and grill about 8 minutes or until desired doneness, then slice steak. Serve in tortillas with cabbage slaw. Garnish with fresh chopped cilantro and hot pepper sauce.
Ingredients: (American-style sticky beef ribs)
1/2 cup tomato sauce
1/4 cup honey
2 tablespoons Chang’s Soy Sauce
2 tablespoons malt vinegar
1 tablespoon brown sugar
1 teaspoon powdered mustard
1kg beef ribs
Vegetable oil, for deep-frying
4 Sebago potatoes, peeled, very thinly sliced
Dressed spinach leaves, to serve
Directions: (American-style sticky beef ribs)
- Combine tomato sauce, honey, soy sauce, vinegar, sugar, mustard and salt and pepper in a ceramic dish. Add ribs and turn to coat. Cover and refrigerate for at least 1 hour.
- Preheat oven to 200°C. Line a baking tray with baking paper. Place ribs on tray. Roast for 1 hour, turning ribs over once, or until cooked through.
- Meanwhile, place a wire rack over an oven tray lined with paper towel. Pour oil into a large saucepan until one-third full. Heat over medium-high heat until hot. Cook potato slices, 5 or 6 at a time, for 2 to 3 minutes or until golden. Drain on wire rack.
- Serve ribs with potato crisps and spinach.