Beef Recipes |

Ingredients:

1 to 1 1/4 pound boneless beef sirloin steak, cut 1/2-inch thick
3/4 teaspoon herb pepper or 1/4 teaspoon garlic pepper
1 tablespoon margarine or butter
3/4 cup beef broth
1 tablespoon hoisin sauce, teriyaki sauce, or Worcestershire sauce
1 small onion, cut into very thin wedges
1 3/4 cups sliced fresh mushrooms

Methods:

1. Cut steak into four serving-size pieces. Sprinkle with herb pepper or garlic pepper. In a 10-inch skillet cook steaks in hot margarine or butter over medium heat for 8 to 10 minutes or to desired doneness (145 degrees F for medium doneness), turning once. Remove steaks from pan; cover and keep warm.
2. For mushroom glaze, carefully add beef broth and hoisin, teriyaki, or Worcestershire sauce to skillet. Cook and stir until bubbly, scraping brown bits from the bottom of the pan. Stir in onion wedges and sliced mushrooms. Cook over medium-high heat about 8 minutes or until vegetables are tender and the glaze is reduced by half its volume (to 1 cup). Transfer warm steak to dinner plates and spoon glaze atop.

Ingredients:

1/4 cup all-purpose flour
2 teaspoons dry mustard
1 1/2 teaspoons salt
1/8 teaspoon ground black pepper
Approximately 3 pounds round steak
3 tablespoons vegetable oil
1/2 cup water
1 tablespoon Worcestershire sauce

Methods:

1. Combine flour, dry mustard, salt and pepper in medium bowl. Trim the excess fat from round steak; slash the edges to prevent curling. Dredge the round steak in the flour mixture. Reserve the remaining flour mixture.
2. Heat oil in a large skillet and brown the steak on both sides. Combine water and Worcestershire sauce with the reserved flour mixture, stir to remove lumps. Remove meat; add flour mixture to skillet. Cook and stir until thick and bubbly. Reduce heat, return meat to skillet. Cover, and simmer 1 to 1 1/4 hours, or until the meat is tender. Serve hot.

Ingredients:

3 tablespoons cornstarch
1 1/2 cups chicken broth
2 tablespoons vegetable oil
1 onion, sliced
1 celery rib, thinly sliced
1/2 teaspoon garlic powder
1 pound sirloin steak, sliced into thin strips
1 (15.75-ounce) can whole tomatoes, with juice
Hot cooked rice as an accompaniment

Methods:

1. In a medium bowl, whisk together cornstarch and chicken broth until smooth; set aside.
2. Heat oil in a large skillet over medium-high heat, add sliced onion and thinly sliced celery rib, cook until tender; add garlic power.
3. Add beef and cook until brown, stirring often. Add whole tomatoes and the cornstarch mixture. Cook until the mixture comes to a boil and thickens; stirring constantly. Serve over the cooked rice.

Ingredients:

1 1/2 pounds round steak, cut into thin strips
1 tablespoon paprika
3 cloves garlic, crushed
2 tablespoons butter or margarine
1 cup sliced green onions
1 1/2 green bell pepper, seeded and cut into strips
3 small tomatoes, seeded and diced
1 cup beef broth
1/4 cup plus 1 1/2 teaspoons water
2 tablespoons cornstarch
2 tablespoons soy sauce
3 cups hot cooked rice

Methods:

1. Sprinkle steak with paprika and allow to stand while preparing other ingredients.
2. Melt butter in a large skillet over medium-high heat. Add steak and sauté until browned.
3. Add garlic and sauté until fragrant, about 30 seconds. Add green onions and bell pepper to skillet and sauté for 3 minutes, or until tender. Stir in tomatoes and broth; bring to a boil. Cover, reduce heat and simmer for 15 minutes.
4. Meanwhile, combine water, cornstarch and soy sauce in a small bowl. Stir into skillet and cook until thickened.
5. Serve over hot rice.

Ingredients:

1 1/2 pounds boneless beef round tip, cut in 1/2-inch slices
3 tablespoons soy sauce
2 tablespoons vegetable oil, divided use
Freshly ground pepper to taste
1/2 cup beef broth
1 tablespoon cornstarch
1/2 teaspoon ground ginger
2 garlic cloves, minced
1 medium green pepper, sliced
2 cups sliced fresh mushrooms
6 green onions with tops, cut in 1/2-inch pieces
2 medium tomatoes, cut in wedges
Cooked rice

Methods:

1. Partially freeze beef slices, cut diagonally into 1/4-inch strips.
2. In large bowl combine soy sauce, 1 tablespoon oil and pepper add beef. Toss to coat well. Let stand several hours in refrigerator; drain beef, reserving marinade.
3. Combine reserved marinade, beef broth and cornstarch set aside.
4. In large skillet heat ginger and garlic in 1 tablespoon oil add beef and stir-fry until beef is browned, about 4 minutes. Remove beef with slotted spoon and set aside.
5. Add green pepper, mushrooms and onions to skillet. Cook and stir until vegetables are crisp-tender, about 2 minutes. Return beef to skillet. Pour marinade mixture over beef mixture. Cook and stir until thickened and bubbly. Remove from heat and stir in tomato wedges.
6. Serve over a bed of cooked rice.