Beef Recipes |

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.

Ingredients:

15 green onions
1 teaspoon chili sauce
1/4 cup chicken broth
2 tablespoons soy sauce
1/8 teaspoon granulated sugar
1 1/2 tablespoons sherry
1 pound flank steak
2 large egg whites
1/8 teaspoon salt
1 1/2 tablespoons cornstarch
2 cups peanut oil
1 tablespoon grated ginger root
1 teaspoon cornstarch
1 tablespoon water

Methods:

1. Chop green onions into 2-inch pieces.
2. In a small bowl combine chili sauce, chicken broth, soy sauce, sugar, and sherry; mix well and set aside.
3. Cut flank steak across the grain, into thin slices, about 1/2 x 2-inches. In a bowl combine egg whites, salt, and cornstarch; beat until frothy. Add the steak, and toss to coat evenly.
4. Heat a wok or heavy skillet and add peanut oil. Fry the meat in small batches to avoid sticking. Cook until light brown, about 1 minute; drain. Remove all but 2 tablespoons of the oil and quickly stir-fry the green onions and grated ginger root for about 20 seconds.
5. Add the reserved sauce; bring to boil on high heat while stirring. Add the beef all at once, and toss until evenly coated. Push the beef aside and stir in cornstarch dissolved in water and cook until thick.

Ingredients:

2 teaspoons vegetable oil
1 1/2 pounds boneless beef top round steak, thinly sliced
1/2 cup chopped onion
3 cloves garlic, minced
1 1/4 cups water
4 teaspoons cornstarch
1 teaspoon beef base or bouillon granules
1/4 cup water
1 (16-ounce) can diced tomatoes, drained
1 1/2 cups diced seeded green bell peppers
2 tablespoons soy sauce
1 teaspoon ground black pepper

Methods:

1. In a large nonstick skillet over medium-high heat, heat oil and add beef. Cook until browned, then remove beef from skillet place in a covered bowl to keep warm.
2. To the same skillet, add onion and garlic; cook, stirring frequently, for about 3 minutes or until onion starts to brown.
3. In a small bowl, combine first addition of water and cornstarch thoroughly set aside.
4. Return meat to skillet. Add beef base, water, tomatoes and green peppers. Reduce heat to medium, cover skillet and simmer 10 minutes, stirring occasionally.
5. To the cornstarch mixture, add soy sauce and pepper, then add to skillet. Reduce heat to medium-low and cook, stirring, until mixture has thickened slightly and is hot and bubbly, about 3 minutes. Serve hot.

Ingredients:

1 pound flank steak, partially frozen
1/2 cup oyster sauce
1/4 cup water
3 tablespoons cooking sherry
1 tablespoon cornstarch
1/4 teaspoon crushed red pepper flakes
4 tablespoons peanut oil, divided use
1 tablespoon grated ginger root
1 clove garlic, minced
3 cups broccoli flowerets
1 red bell pepper, seeded julienned
2 stalks celery, diagonally sliced
1/2 cup diagonally sliced green onions
3 tablespoons chopped fresh cilantro

Methods:

1. Cut partially frozen flank steak across the grain to make very thin 2 x 1-inch strips.
2. In a small bowl, combine oyster sauce, water, sherry and cornstarch; stir until cornstarch is dissolved. Stir in crushed red pepper flakes and set aside.
3. Heat a large nonstick skillet or wok over high heat. Add half the peanut oil and heat until very hot but not smoking. Add the beef and stir-fry until browned, about 2 minutes. Remove beef from wok with a slotted spoon and set aside.
4. Heat the same skillet or wok over medium-high heat. Add remaining peanut oil and stir-fry ginger and garlic for 30 seconds. Add broccoli and stir-fry for 3 minutes. Turn heat to high and stir in red bell pepper, celery and green onion; continue to stir-fry for an additional 3 minutes. Stir in beef and reserved oyster sauce. Stir constantly until mixture thickens, about 2 minutes. Serve immediately garnished with cilantro.

Ingredients:

1/4 cup soy sauce
1/2 cup seasoned rice vinegar
2 tablespoons vegetable oil
1/2 teaspoons garlic powder
1/2 teaspoon ground ginger
1 pound sirloin steak, cut in thin strips
2 tablespoons vegetable oil
1 1/2 cups small broccoli flowerets (fresh or frozen)
1 large onion, cut into wedges
1/2 small red bell pepper, cut in thin strips
1/2 small yellow bell pepper, cut in thin strips
8 ounces fresh mushrooms, sliced
1 cup cold water
2 tablespoons cornstarch
1 teaspoon beef base or bouillon
1/2 pound spaghetti or linguine, cooked

Methods:

1. In a medium bowl, combine first five ingredients. Add beef, cover, and marinate 1 to 24 hours in refrigerator.
2. In a wok or large, deep skillet, heat 2 tablespoons oil. Add beef mixture and broccoli. Stir-fry 2 minutes. Add onion, peppers, and mushrooms. Stir-fry until tender.
3. In a small bowl, blend water, cornstarch, and bouillon. Stir into beef and cook until thickened. Add cooked spaghetti; toss until thoroughly mixed. Serve immediately.