arge shallow pan.
Add beef to marinade.
Cover, refrigerate
Marinate beef loin in bag or bowl overnight.
Take loin out. Make small
patula, smear the top and sides of the beef with the musterd
or large bowl) and add beef. Close the bag and mix
ell blended. Rub all over beef to coat. Set aside to
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.
x12-inch roasting pan. Dissolve beef bouillon cubes in hot water
Rub salt, pepper and paprika into the meat. With a small knife, make slits in the roast. Press the garlic slivers into the roast.
Place the potatoes, carrots, and onions in a large slow cooker. Place meat on top of the vegetables. Pour in water and beef broth, and add bouillon cubes and bay leaf.
Place lid on slow cooker, and cook for 6 hours on High, or 8 hours on Low. During the last half hour of cooking, add the green peppers.
Rub salt, pepper and paprika into the meat. With a small knife, make slits in the roast. Press the garlic slivers into the roast.
Place the potatoes, carrots, and onion powder in a large slow cooker. Place meat on top of the vegetables. Pour in water and beef broth, and add bouillon cubes and bay leaf.
Place lid on slow cooker, and cook for 6 hours on High, or 8 hours on Low.
Place beef in a zip lock bag and pour dressing over meat.
Marinate for 2-3 hours, turing every 45 minutes.
Remove meat from marinade; disgard liquids.
Grill beef for 6-8 minutes per side until desired doneness is reached.
-qt slow cooker.
Top with the chilies, onion, jalapenos
Slice round steak or top sirloin into thin, satay-like slices against the grain of the meat.
In a large dutch oven or frying pan, brown the sliced meat in the 3 T of butter.
Add onion, mushrooms, salt, dijon mustard and ground pepper; cook 5 minutes or until onions are tender.
Reduce heat to low and add cream cheese and milk; stir over low heat until smooth, adding more milk if necessary to reach desired consistency.
Serve over noodles tossed with snipped parsley.
Cut the beef steak into thin strips and coat with mixture of 1 tablespoon each cornstarch and soy sauce.
Cut onion, green and red bell peppers into chunks.
Heat 4 tablespoons oil in wok or large skillet over high heat. Add beef and stir-fry 1 minute; remove beef from skillet.
Heat 2 tablespoons oil in same pan. Add vegetables and stir-fry 2 minutes.
Return the beef and add 6 tablespoons Black Bean Sauce and 4 tablespoons water.
Cook and stir until all are coated.
Cut Steak in half.
Brown in skillet on medium heat with canola oil.
Remove steak from skillett.
Add the rest of the ingredients.
Bring to a boil.
Add the steak and let simmer for 20 minutes or until steak is done to your liking.
Remove and serve with onions and sauce on top of the steak.
lices and place steak on top and begin to roll bacon
Prepare rice according to package directions.
Meanwhile, in large saucepan, bring broth, soy sauce, ginger, sesame oil and garlic to boil. Add mushrooms and snow peas. Reduce heat and simmer for 5 minutes or until snow peas are tender-crisp. Add beef and cook for 2 minutes. Divide rice among 4 bowls; ladle soup over rice. Top with hot sauce if using.
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ayer pieces of meat on top of each other without having
SLICE beef into very thin strips.
COOK beef in nonstick skillet 5 min., stirring often to brown. Add mushrooms to brown.
Stir in soup & heat to a boil. Stir in noodles. Cover and cook over low heat 10 minute or until noodles are done.
STIR in sour cream & cream cheese and heat through. Top with fresh parsley & serve.
eat until hot.
Add beef and garlic, half at a
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.