edium-high heat. Stir tri-tip steak slices into the hot oil
east 1 hour.
Combine beef tri-tip, Anaheim chile peppers, onion
Cut sirloin tip steak into thin strips.
Cut chicken into thin strips.
Cut up onion, tomatoes and pepper into strips (not chopped into small pieces).
Cook steak and chicken until meat is almost done.
Separate meat in half.
Put tomatoes, peppers and onions in center to cook.
Let it cook on low heat until peppers and onions are tender.
Stirring vegetables helps season meat.
Serve on flour (brown) tortillas.\tTop with sour cream, lettuce and tomatoes (optional).
In medium bowl, combine beef and oil; toss to coat.
Break noodles into 4 pieces; reserve seasoning packet.
Cook noodles as directed on package and drain.
Stir-fry beef in hot skillet until no longer pink.
(Do not overcook.)
Remove beef and keep warm.
In same skillet, combine noodles, steak sauce, carrot, cilantro and reserved seasoning.
Cook over medium heat until hot.
Return beef to skillet; mix lightly.
Sprinkle with peanuts.
o wine mixture.
Wipe beef with a damp towel and
Stack beef steaks; cut lengthwise in half
ntil sugar is dissolved. Add beef, covering all sides. Chill at
Heat oil in large nonstick skillet over medium-high heat.
Add onion, jalapeno pepper and garlic; stir-fry 3 to 4 minutes or until lightly browned.
Remove from skillet; reserve.
Add beef round tip steaks to same skillet; cook over medium-high heat 1 to 2 minutes, turning once.
Do not over cook.
Season with salt, if desired.
Place equal amounts of beef on roll bottoms; top with equal amounts of reserved onion mixture and tomato.
Cover with roll tops.
Cut Steak(s)lengthwise in half, then
In medium bowl, combine beef strips, garlic, one tablespoon sesame
owder.
Rub the tri-tip on all sides with the
Heat oven to 325\u00b0.
Grease baking dish.
Place beef in baking dish.
Toss with gravy and flour.
Set aside.
Spray 12-inch skillet and cook mushrooms, celery, onion and garlic about 6 minutes or until tender, but crisp.
Transfer to baking dish along with carrots, wine, beef broth, thyme, marjoram, salt and pepper. Bake, covered, about 1 hour and 15 minutes.
Uncover to stir occasionally until beef is tender and vegetables are cooked through.
Replace cover after each stirring.
Makes 6 servings.
Cut steak into 1/8 to 1/4-inch strips, 1-inch wide.
Put aside.
Cook and stir thin sliced onions in oil in large skillet on medium high heat for 3 minutes or until lightly browned. Remove and keep warm.
Add beef strips (1/2 at a time).
Cook and stir 3 minutes.
Add barbecue sauce and onions.
Heat until hot.
Thinly slice steak across the grain into strips.
Lightly coat with flour.
In a large skillet, brown steak, half at a time, in butter.
Return all meat to skillet.
Add tomato.
t up faster, place the steak in the pan, cover it
eep warm.
Meanwhile, stack beef steaks; cut lengthwise in half
Stack beef steaks; cut lengthwise in half, then crosswise into 1-inch wide strips.
Toss with garlic and oregano.
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.
Return beef to skillet; heat through.
Season with salt and pepper.
Serve in pita pockets with tomatoes,onions, Feta cheese, and dressing.
Stack beef steaks; cut lengthwise in half
ntil well mixed. Add the beef, stirring to coat evenly. Let
Cut beef and onion into bite size pieces.
Place in 2 quart covered casserole dish.
Microwave until meat is no longer pink. Stir in soup and bouillon.
Heat until soup is smooth.
Serve over rice.