Beef Recipes |

Ingredients:

1 pound flank steak, cut into 4 pieces
1/3 cup soy sauce
1/3 cup granulated sugar
1 teaspoon grated ginger root
1 clove garlic, crushed
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/3 cup all-purpose flour
2 large eggs, beaten
2 cups peanut oil
3 green onions, trimmed and chopped
Hot cooked rice for accompaniment

Methods:

1. Place flank steak in shallow pan or bowl; set aside.
2. Combine soy sauce, sugar, ginger root, garlic, salt and pepper. Pour over the flank steak and marinate for 20 minutes.
3. Place flour in a separate shallow pan or bowl, and beat the eggs in another separate shallow pan or bowl.
4. Once meat has finished marinating, drain and dredge both sides of each piece in flour. Dip the floured beef into beaten eggs.
5. Heat oil to 350°F (175°C) in a deep, heavy skillet.
6. Fry meat, in batches if necessary, until nicely browned and crispy.
7. Slice each piece diagonally into 1/2-inch strips.
8. Serve topped with chopped green onions over hot cooked rice.

Ingredients:

1 pound beef round tip steaks, cut 1/8 to 1/4-inch thick
1 clove garlic, minced
4 teaspoons vegetable oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 pound mushrooms, sliced (1/2-inch)
1 (3/4-ounce) package brown gravy mix
4 cups uncooked wide egg noodles (about 5-ounces), cooked
1/4 cup dairy sour cream

Methods:

1. Stack beef steaks; cut lengthwise in half, then crosswise into 1-inch wide strips. Toss with garlic.
2. Heat 2 teaspoons oil in large nonstick skillet over medium-high heat until hot. Add 1/2 of beef stir-fry 1 minute or until outside surface of beef is no longer pink. (Do not overcook.) Remove. Repeat with remaining beef. Season with salt and pepper.
3. Heat remaining 2 teaspoons oil in same skillet over medium-high heat until hot. Add mushrooms; cook and stir 2 minutes or until tender. Remove from heat. Add gravy mix and 1 cup cold water blend well. Bring to a boil. Reduce heat simmer 1 minute or until sauce is thickened, stirring frequently. Stir in beef heat through. Serve over noodles. Pass sour cream.

Ingredients:

2 pounds round steak
1/2 teaspoon salt
1/8 teaspoon ground black pepper
6 tablespoons butter
1 onion, sliced
1 tablespoon water
1 1/2 tablespoons white distilled vinegar
1 teaspoon prepared mustard
1 bay leaf
2 whole cloves

Methods:

1. Cut round steak into serving size pieces; sprinkle with salt and pepper. In a large skillet heat butter until hot, but not brown. Brown the meat on both sides; set aside.
2. Add sliced onion to the skillet and brown lightly; remove from pan.
3. Add water to the skillet; return the meat and the onion. Add vinegar, prepared mustard, bay leaf, and whole cloves. Cover and cook slowly 1 1/2 hours, or until tender, turning every 30 minutes.
4. Place the steaks on a serving platter. Remove the bay leaf and cloves and place onions on the platter.

Ingredients:

1/4 pound mushrooms, sliced
1/2 cup chopped onion
2 tablespoons butter
2 cups beef broth
3 pounds beef strips, chopped
2 tablespoons vegetable oil
1/2 teaspoon curry
1 teaspoon salt
1/4 teaspoon ground black pepper
Hot cooked rice for accompaniment
Chow mein noodles
1 cup chopped tomato for accompaniment
1 cup bean sprouts for accompaniment

Methods:

1. In a large skillet saute sliced mushrooms and chopped onion in butter. Cook until tender, about 2 minutes, stirring constantly. Gradually add beef broth; cook over medium heat, stirring constantly until thickened and bubbly; set aside.
2. In a large skillet brown chopped beef strips in oil. Cover and simmer for 10 minutes. Add the gravy mixture, curry, salt, and pepper cover and simmer for 20 minutes, or until the beef is tender.
3. Serve with rice and chow mein noodles. Garnish with chopped tomato, and bean sprouts.

Ingredients:

2 pounds round steak
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon minced garlic
3 tablespoons butter
1 small onion, chopped
1 tablespoon soy sauce
2 beef bouillon cubes
1 (10.5-ounce) can condensed cream of mushroom soup
1 cup water
1 (8-ounce) package cream cheese, cubed

Methods:

1. Cut steak in 1 x 1/2-inch strips. Mix flour, pepper, salt, and garlic. Add to crock pot with remaining ingredients, except cream cheese. Cook on low for 5 hours. Stir occasionally.
2. Last half hour add cream cheese, cubed. Stir to combine just before serving. Serve over rice or noodles.