2 1/2 tablespoons soy sauce
1 tablespoon dry white wine
1 tablespoon oriental sesame oil
3 teaspoons cornstarch
1 teaspoon minced peeled fresh ginger
1 garlic clove, minced
1/2 pound flank, or skirt steak, cut into thin strips
1/4 cup canned beef broth

6 tablespoons vegetable oil
1 8-ounce can sliced water chestnuts, drained
1 small green bell pepper, thinly sliced
Freshly cooked rice
beef, green, pepper

6 tablespoons soy sauce
1/4 cup plus 2 teaspoons minced peeled fresh ginger
1/4 cup rice vinegar
3 tablespoons honey

1/2 pound lean ground beef
1 cup chopped broccoli florets
3/4 cup chopped onion
1 large egg
1 1/2 teaspoons minced garlic
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1 12-ounce package wonton wrappers 2 tablespoons oriental sesame oil
beef, broccoli, wontons

3 pounds 1- to 2-inch pieces beef marrow bones

3 cups beef stock or canned beef broth
1 1/2 cups dry red wine
3/4 cup ruby Port

6 8-ounce filet mignon steaks (about 1 inch thick)
1 tablespoon olive oil

3 tablespoons unsalted butter
18 ounces assorted fresh wild mushrooms (such as crimini, oyster and stemmed shiitake), sliced
3 large shallots, thinly sliced
1 1/2 tablespoons minced garlic
3 plum tomatoes, seeded, diced
2 teaspoons chopped fresh parsley

Glazed Onions
beef, mushrooms, glazed

3 tablespoons olive oil
1/2 pound mushrooms, coarsely chopped
1 large shallot, chopped
1 large garlic clove, chopped

4 1/2-inch-thick beef tenderloin steaks
4 thin prosciutto or ham slices, trimmed to fit steaks
4 thin slices provolone cheese, trimmed to fit steaks
4 small Italian parsley sprigs

1/2 cup dry Marsala
beef, ham, provone