Beef Recipes |

Ingredients:

1 (1 pound) sirloin steak
2 tablespoons vegetable oil
2 tablespoons granulated sugar
1/2 cup beef broth
1/3 cup soy sauce
2 cups diagonally sliced green onion
2 cups diagonally sliced celery
1 cup chopped fresh spinach
16 ounces fresh bean sprouts
1 cup sliced mushrooms
1 (8-ounce) can sliced water chestnuts, drained

Methods:

1. Slice steak very thinly across the grain. In a wok or deep skillet heat oil until hot. Add steak and stir-fry for 1 to 2 minutes, or until brown. Sprinkle with sugar. Add beef broth and soy sauce; mix well. Push beef to one side.
2. Add green onion and celery; stir-fry for 1 minute. Push aside.
3. One at a time, add spinach, bean sprouts, mushrooms and water chestnuts, stir-frying each for 1 minute before adding the next. When vegetables are tender, combine with steak and green onion/celery mixture. Cook 30 seconds to blend. Serve over rice.

Ingredients:

2 green bell peppers, halved and seeded
1/3 cup beef broth
1 1/2 teaspoons cornstarch
1 teaspoon soy sauce
1 teaspoon chili powder
1 teaspoon sherry
4 tablespoons peanut oil
1 clove garlic, peeled
1/4 teaspoon salt
1 pound flank steak, cut into 1/4-inch-thick slices
1 celery rib, trimmed and thinly
1 carrot, peeled and thinly sliced

Methods:

1. Blanch halved green peppers in boiling water until bright green, 1 to 2 minutes. Drain and plunge into cold water before slicing into thin strips; set aside.
2. In a small mixing bowl, whisk together beef broth, cornstarch, soy sauce, chili powder and sherry; set aside.
3. Heat peanut oil in a medium, heavy skillet over medium-high heat until a drop of water sizzles in the oil. Add garlic clove; when the garlic begins to turn brown, remove and discard. Add salt, then flank steak. Stir-fry until brown, approximately 5 minutes, then add the bell peppers, celery, carrot and beef broth sauce. Stir until broth thickens, 3 to 5 more minutes.
4. Serve hot over rice.

Ingredients:

1 pound beef flank steak
1 teaspoon five-spice powder
1 tablespoon dark sesame oil
1 1/2 tablespoons minced, peeled ginger root
3 cloves garlic, minced
2 cups sliced, seeded red bell peppers
2 cups sliced, seeded yellow bell peppers
1/2 cup beef broth
3 tablespoons soy sauce
1 tablespoon cornstarch
4 cups thinly sliced bok choy (or substitute green cabbage)
1 tablespoon toasted sesame seeds
1/4 teaspoon salt
Cooked rice

Methods:

1. Trim fat from steak; rub surface of steak with five-spice powder. Slice steak diagonally across grain into thin strips.
2. Heat oil in a large nonstick skillet over medium heat; add ginger and garlic and stir-fry 2 minutes. Add beef and stir-fry 4 minutes. Add bell peppers and stir-fry 2 minutes.
3. Combine broth, soy sauce and cornstarch in a small bowl. Add to beef mixture.
4. Add bok choy and cook 1 minute or until bok choy wilts and mixture thickens, stirring constantly. Remove from heat, and stir in toasted sesame seeds and salt. Serve over rice.

Ingredients:

12 ounces beef top round steak
1 teaspoon finely shredded orange peel
1/2 cup orange juice
1 tablespoon cornstarch
1 tablespoon soy sauce
1 teaspoon granulated sugar
1 teaspoon beef base or bouillon granules
1 tablespoon peanut or vegetable oil
4 green onions, bias-sliced into 1-inch pieces
2 garlic cloves, finely minced
6 cups (8-ounces) coarsely shredded spinach
1/2 of an 8-ounce can sliced water chestnuts, drained
Hot cooked rice
Slivered orange peel (optional)

Methods:

1. Trim fat from meat. Partially freeze meat. Thinly slice across the grain into bite-size strips. Set aside.
2. For sauce, in a small bowl stir together shredded orange peel, orange juice, cornstarch, soy sauce, sugar, and beef base or granules. Set aside.
3. Add oil to a wok or large skillet. Preheat over medium-high heat (add more oil if necessary during cooking). Stir-fry green onions and garlic in hot oil for 1 minute. Remove green onion mixture from wok.
4. Add meat to wok. Stir-fry fro 2 to 3 minutes or to desired doneness. Push meat from center of wok.
5. Stir sauce add to center of wok. Cook and stir until thickened and bubbly. Return green onion mixture to wok. Add the spinach and water chestnuts. Stir all ingredients together to coat. Cover and cook about 1 minute more or until heated through.
6. Serve immediately over hot cooked rice. If desired, sprinkle with slivered orange peel.

Ingredients:

1 pound beef flank steak or boneless top sirloin or top round steak, cut 3/4-inch thick
1/2 ounce dried shiitake mushrooms (optional)
3 cups packaged coleslaw mix
2/3 cup sliced green onions
1 tablespoon cornstarch dissolved in 1/4 cup water
8 medium flour tortillas, warmed
1/3 cup hoisin sauce

Marinade:
2 tablespoons each reduced-sodium soy sauce and water
1 tablespoon dark sesame oil
2 teaspoons granulated sugar
2 cloves garlic, minced

Methods:

1. Soak mushrooms in 1 cup hot water 20 minutes or until softened. Drain well; remove and discard stems. Cut caps into thin strips.
2. Cut beef steak lengthwise in half, then crosswise into thin strips. Stack 3 or 4 strips at a time; cut lengthwise in half. Combine marinade ingredients in large bowl. Add beef; toss. Refrigerate 20 minutes.
3. Drain beef, discarding marinade. Heat large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove. Repeat with remaining Combine beef, mushrooms, coleslaw mix, green onions and cornstarch mixture in skillet. Cook and stir until sauce is thickened and bubbly.
4. Spread hoisin sauce on tortillas; spoon beef mixture down center. Fold bottom edge over filling; fold right and left sides to center, overlapping.