BEEF, Back in favor : Leaner, lighter beef is back on the American table--with the blessing of U.S. government, the beef industry and health and consumer agencies alike.

Honey

Grated peel of 1 mandarin orange

4 green onions, finely sliced

Place meat in shallow baking pan. Pour Sake Sauce over meat and turn to coat well. Bake at 300 degrees 2 hours, or until meat is tender, basting lightly every 15 minutes with honey.

Sprinkle mandarin orange peel and green onions over meat. Serve with rice, if desired. Makes 6 to 8 servings.

Sake Sauce

1 cup mirin

1/2 cup soy sauce

1/4 cup orange juice

1 teaspoon grated ginger root

1/4 cup brown sugar, packed

1 tablespoon arrowroot or cornstarch

2 green onions or 1 small leek, thinly sliced

Combine mirin, soy sauce, orange juice and ginger in saucepan and heat. Remove from heat and stir in brown sugar.

Combine arrowroot with small amount of water until smooth. Add to pan. Cook, stirring, until sauce thickens slightly. Strain sauce through fine strainer into sauce boat. Add green onions. Makes about 2 cups.

KOREAN BARBECUED BEEF

1 (2- to 2 1/2-pound) beef blade steak, cut 1 1/2- to 2-inches thick

4 teaspoons sesame seeds

1/2 teaspoon salt

2 tablespoons sugar

3 green onions, finely chopped

1/2 teaspoon black pepper

1/2 cup soy sauce

2 tablespoons oil

1 clove garlic, crushed

Place meat in shallow pan. Toast sesame seeds in heavy skillet, then crush with back of spoon or mortar and pestle. Mix crushed seeds with salt, sugar, onions, pepper, soy sauce, oil and garlic. Pour over meat.

Cover and marinate in refrigerator several hours or overnight, turning 2 to 3 times. Broil meat 4-inches from source of heat until done to medium rare. Slice to serve. Makes 6 to 8 servings.

CALIFORNIA BEEF BURGUNDY

2 tablespoons soy sauce

2 tablespoons flour

2 pounds lean chuck, cut into 1 1/2- to 2-inch cubes

1 bunch baby carrots, or 4 large carrots, thickly sliced

1/2 pound small white onions

2 stalks celery, sliced

1 clove garlic, minced

1/4 teaspoon black pepper

1/4 teaspoon marjoram

1/4 teaspoon thyme

1 cup dry red wine

1 cup button mushrooms

Blend soy sauce with flour and place in 2 1/2- to 3-quart baking dish. Add cubed meat to soy mixture and toss to coat well. Add carrots, onions, celery, garlic, pepper, marjoram, thyme and wine, stirring to mix.

Cover tightly and bake at 325 degrees 1 hour. Add mushrooms and bake 1 to 1 1/2 hours longer or until meat is tender. Serve with rice, noodles or potatoes, if desired. Makes 6 to 8 servings.

PICADO

2 tablespoons oil

2 pounds boneless round steak, cut into 1/2-inch cubes

2 cloves garlic, minced

1 large bay leaf, crumbled

Salt

2 small green peppers, cut into 1/2-inch squares

1 to 2 hot yellow chiles, seeded and minced

1 onion, halved and sliced

4 medium tomatoes, cut into 6 sections each

Pepper

Heat oil in large skillet and add meat, garlic, bay leaf and salt to taste. Cook, stirring, until meat is browned. Add green peppers and chiles. Cook 4 to 5 minutes.

Add onion and cook 3 minutes. Add tomatoes and pepper to taste and cook 2 to 3 minutes. Serve with rice and refried beans, if desired, or spoon onto flour tortillas and wrap as for burritos. Makes 6 to 8 servings.

RIB EYE STEAKS SONORA

4 rib eye boneless steaks

Salt, pepper

Salsa

1 avocado, peeled and sliced

Broil steaks 4 inches from source of heat or grill over medium coals to desired doneness. Sprinkle with salt and pepper to taste. Spoon 1/4 cup Salsa over each steak. Garnish with avocado slices. Makes 4 servings.

Salsa

4 tomatoes, cut up

1 (4-ounce) can diced green chiles

1 onion, cut into chunks

2 green peppers, seeded and cut into chunks

1 teaspoon lemon juice

1/4 teaspoon hot pepper sauce

Process tomatoes, chiles, onion, peppers, lemon juice and hot pepper sauce in food processor until coarsely chopped. Makes 2 cups.

THAI BEEF CURRY

2 1/2 pounds top round or rib eye roast

Oil

1/2 cup minced onion

5 cloves garlic, minced

1/2 teaspoon whole allspice

1/2 teaspoon ground ginger

1/2 teaspoon crushed dried red chiles

6 whole cloves

1/4 teaspoon ground cardamom

1 teaspoon salt

2 sticks cinnamon

1/2 teaspoon sugar

2 tablespoons cider vinegar

1 teaspoon Worcestershire sauce

3 cups canned or fresh coconut milk

1 cup beef broth

1/4 cup roasted whole peanuts

1/4 cup thinly sliced green onions

Cut meat into thin slices. Heat 2 tablespoons oil in large skillet or saucepan. Add onion and garlic and cook until onion is tender but not browned.

Add meat, allspice, ginger, chiles, cloves, cardamom, salt, cinnamon, sugar, vinegar, Worcestershire and coconut milk and toss to coat meat well. Bring to boil. Reduce heat and simmer 1 hour, adding beef broth as mixture cooks down.

Stir in peanuts. Remove curry to serving dish. Heat 2 teaspoons oil in small skillet and add green onions. Cook until browned. Sprinkle over curry before serving. Makes 8 servings.

CALIFORNIA SUKIYAKI

1 1/2 pounds top sirloin or rib eye (sukiyaki beef) sliced bacon-thin

2 bunches baby green onions

3 zucchini, sliced or patty pan squash, halved