Bulgogi beef

4 servings - Prep time: 10 minutes - Marinate time: 4 hours - Cook time: 10 minutes

Ingredients:
11 oz sliced beef sirloin, or other cut in 2mm slices.
1/3 cup soy sauce
1/3 sugar, brown sugar, pineapplejuice or honey
1 cup water
1/2 onion, sliced
1 green onion, cut in 2 inch pieces
1 tsp garlic, minced
1 tsp sesame oil
1 pinch black pepper
1 tsp sesame seeds, optional
1 oz mushroom, optional

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• Ina large baowl, mix soy sauce, sugar, cold water. Add sliced onions, green onions, garlic, black pepper and sesame oil. Add half of sesame seeds, optional. Mix thoroughly until all sugar is dissolved.
• Add sliced meat making sure all the meat is immersed in the marinde. Cover and keep in the fridge for at least 4 hours.
• Remove meat from marinade and cook in frying pan on high heat for 5-10 minutes or until meat is just cooked. 
• Optional: wash and slice 2-3 mushrooms. Add the, to cooking meat. 
• Optional: Reduce the marinade in a pot until thickened. 
• Serve meat and reduced marinade. 

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Adapted from crazykoreancooking.com

Bolognese sauce

6 servings - Prep time : 20 min - Cook time : 55 minutes

Ingredients:

1 Tbsp olive oil

1 large yellow onion, diced

3 stalks celery, diced

1 carrot, diced

4 cloves garlic, minced

1/2 lbs lean ground beef

1/2 lbs ground turkey

1 cup dry white wine

1 cup whole milk

1 6-oz can tomato paste

1 14 1/2-oz can diced tomatoes, undrainded

1/4 tsp red pepper

2Tbsp chopped fresh oregano (or 1 Tbsp dried)

1/2 cup fresh parsley, chopped

2 1/2 tsp kosher salt

1/4 tsp black pepper

1/4 tsp ground nutmeg

1/4 cup grated parmesan

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• In a Dutch oven, over medium heat, heat the oil. Add the onion and saute for 3 minutes.
• Add the celery, carrot, and garlic and cook for 10 minutes more.
• Add the beef and turkey cook until brown.
• Add the wine and the remaining ingredients and simmer for 45 minutes.

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Adapted from my recipes.com

Cooking tips : Top Sirloin Steak

• Season the meat. A boneless top sirloin steak is a really cut of meat on its own, so don't over season it. It is best to just salt and pepper it. Garlic and chili is acceptable as well.
• Let the sirloin steak sit at room temperature for thirty to sixty minutes so it can marinate a bit. This will result in a more tender steak also.
• Do not attempt to cook this one in the oven. Most steak is better if not cooked in the oven as it just won't come out right.
• Medium-rare is the preferred way to eat boneless top sirloin steak this steak. If you want it more done, go for it, but if you go past medium-well you are making shoe leather.
• If you are grilling, put the grill on high, close the lid and let it get hot.
  
• If you are using charcoal, prep your coals and you will be ready when they are glowing red hot.
  
• If you are going to pan fry it, use cast iron with a slight bit of vegetable oil. Get the pan so hot it is smoking.
• Throw the meat on. Let it cook three or four minutes on one side.
• Flip it. You only ever want to flip it once. If you know how to cook any steak, you know this, however if you are set on having the fancy grill pattern, carefully turn it half way through cooking instead of doing extra flipping.
• Now this is the tricky part. When is it done? Make a fist with one hand and tuck your thumb inside you fist. If you squeeze tight and then press on the muscle at the base of your thumb it will be pretty hard. This is well done. If you let your hand go limp and press the muscle, this is rare. If you find a middle tension, this is medium. Find medium-rare and medium-well respectively.
• If this is too much, use a meat thermometer. Steak is medium at 160 degrees.
• Let it rest for about 5 minutes before you eat it.

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From ehow.com