Rib-eye steaks are cut from the forerib of beef, but here they are cooked on the bone with a honey and ale glaze ... butter and a good pinch of salt and pepper. Place the potatoes directly ...

Set aside. Throw the pepper and onions into the same wok and stir fry until they are beginning to soften. Add the soy and honey and continue to fry for about a minute. Place the beef onto the rice ...

Serve the ribs over steamed rice and top them with a mixture of feta cheese, pine nuts, dill, and lemon juice.

Boil the remaining ale with the honey to a syrup. Add the juices from the beef and boil to a spoon coating ... Season with salt and pepper. Press into mushroom cavities. Place on a lightly oiled ...

Place all the ingredients, except the red pepper, noodles and stock, in the slow cooker and stir. Cook on high for 2 hours. Add the red pepper, noodles and stock, stir and cook for another 15-20 ...

Beijing beef isn't as self-explanatory as most other items on Panda Express' menu. What exactly is this dish, and what can you expect when you order it?