Marinate beef loin in bag or bowl overnight.
Take loin out. Make small
arge shallow pan.
Add beef to marinade.
Cover, refrigerate
op and sides of the beef with the musterd. With your
Trim fat from beef; cut beef diagonally across grain into 1/8-inch slices.
(For ease in cutting, partially freeze beef about 1 1/2 hours.)
Mix remaining ingredients; stir in beef until well coated.
Cover and refrigerate 30 minutes.
Drain beef; stir-fry in 10-inch skillet or wok over medium heat until light brown, 2 to 3 minutes.
Serve beef with hot cooked rice, if desired.
Yields 4 servings.
Trim fat from beef; cut diagonally across into 1/8-inch slices.
(For ease in cutting, partially freeze beef, about 1 1/2 hours.)
Mix remaining ingredients; stir in beef until well coated.
Cover and refrigerate 30 minutes.
Cut beef diagonally across grain in 1/8-inch slices.
Mix remaining ingredients.
Stir in beef until well coated.
Cover; refrigerate 30 minutes.
Drain beef; stir-fry in 10-inch skillet or wok over medium heat 2 or 3 minutes.
Serve over hot cooked rice, if desired.
Trim fat from beef and cut diagonally across the grain into 1/8-inch slices.
Mix remaining ingredients.
Stir in beef until coated.
Cover and refrigerate for 30 minutes; drain beef. Stir-fry until light brown over medium heat, 2 to 3 minutes. Serve over hot cooked rice.
Heat olive oil in a skillet over medium-high heat. Add sliced beef loin, onion and mushrooms, saute until meat begins to brown. Add flour to the mixture, and continue to cook for two minutes, stirring constantly. Add tarragon, paprika, wine and beef broth, reduce the heat to medium, and allow to simmer 10 minutes. Remove from heat and stir in dijon mustard and yogurt.
Serve over egg noodles.
Place teriyaki sauce, sherry, sugar, garlic and ginger in shallow 2 1/2 quart microproof casserole; mix well.
Add steak and stir until coated.
Cover and marinate at room temperature 30 minutes; stirring occasionally.
Push meat to center of casserole. Arrange vegetables around steak.
Cover with casserole lid and cook on 80 for 10-13 minutes.
Serve with unseasoned rice.
Makes 4 servings.
Pour oil into 3-quart microproof casserole.
Add beef, stirring to coat.
Add tomatoes, onion, garlic, salt and pepper.
Cover with casserole lid and cook (micro) on High for five minutes, stirring once.
Brown beef tips or sirloin tips.
Place in bottom of crock-pot.
Add all other ingredients, cover and cook on low 8 to 12 hours.
Serve with rice.
mustard, and breadcrumbs. Unroll the beef and season, then spread the
Add salt and pepper to flour.
Dredge beef in flour mixture.
Place meat in crock pot.
Cover with shallots and mushrooms.
Mix beef broth, tomato paste, Worcestershire sauce and red wine; pour over meat and vegetables.
Cook on low setting for 8 hours.
Mix 3 Tablespoons flour into 1/3 cup water, making a smooth paste.
Add to crock pot and cook another 45 minutes.
Serve over hot buttered noodles.
moking point.
Add the sirloin and fry quickly until just
Stir beef broth, ground sirloin, corn, green beans, peas, tomato sauce, carrots, potatoes, onion, celery, garlic, parsley, celery seed, and bay leaves together in a slow cooker.
Cook on Low for 4 hours. Check for moisture and add broth as needed. Continue cooking another 4 hours. Season with salt and black pepper.
ith reserved shallots and ginger, beef and cold water.
Bring
Heat the oil in a large frying pan until very hot, add the beef and fry for 2-3 minutes to seal on all sides.
Add onion, garlic, tomatoes, parsley, and bay leaf, season with salt and pepper and heat to simmering point.
Reduce the heat to low, cover and cook for 20 minutes.
Remove the lid, raise the heat, bring to the boil and continue to boil rapidly, uncovered for 5 minutes to reduce the amount of liquid.
Before serving sprinkle with the fresh cilantro.
Coat the inside of a slow cooker with about 1 tablespoon olive oil.
Coat the inside of a skillet with about 1 tablespoon olive oil and heat over medium-high heat. Cook roast in the hot oil until browned, about 5 minutes per side. Cook and stir onion in the hot oil during the last 5 minutes of browning the roast. Transfer roast to the slow cooker, reserving onion in the skillet.
Pour water over onion; crumble bouillon cube into water. Add garlic and adobo seasoning to onion mixture; cook and stir until onion is tender, about 5 minutes. ...
For the sauce, combine yogurt, chopped cucumber, onion, mint, and salt in a medium bowl. Set aside.
Toss sirloin with the Greek seasoning. In a large skillet, heat oil over medium-high. Add sirloin and cook, stirring, about 3 minutes or until cooked through.
Divide sirloin strips among the warmed pitas. Top with tomato, cucumber, and lettuce (if using.) Drizzle the sauce over the top. Serve immediately.
Take 2 sirloin steaks, cut into chunks, put in pressure cooker with water.
Cook 25 minutes.
Cook 1 pack of egg noodles in with beef until noodles are done.
Take 3 packs of brown gravy mix and mix with beef and noodles just before noodles are done.
Salt and pepper to taste.