Prepare rice as label directs.
Cut round steak lengthwise in half, then cut diagonally into paper thin slices.
In medium bowl, mix soy sauce and the next four ingredients; add beef and toss lightly to coat.
Set aside.
alt and black pepper. Sprinkle beef with more salt and black
Cut steak into 6 serving size pieces.
Pound to 1/4-inch thickness.
Combine cheese, onion, celery and parsley.
Place about 1/4 cup of cheese mixture in center of each piece of steak, reserving remaining cheese mixture (about 1 cup).
Roll up each steak, jelly roll fashion; secure with wooden picks or string.
In medium bowl, combine beef strips, garlic, one tablespoon sesame
Preparing Ham:
use a 50 pound lard can.
Trim and wash ham; cut the hock bone off and a small piece from the bottom of the ham so it will fit into the can.
(A saw may be used for this.)
Cover the ham with water overnight.
Cut beef round steak in 1/2-inch strips.
Coat with mixture of all-purpose flour, salt and pepper.
In large skillet brown strips in 1/4 cup hot shortening.
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.
Stack beef steaks; cut lengthwise in half
killet.
Season the beef or pork steak with with salt and
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
bout 1 min.
Add steak and brown on both sides
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 the beef round, then cube into 1/4
eep warm.
Meanwhile, stack beef steaks; cut lengthwise in half
Take your round deer steak and cut into strips.
Add your 1/2 cup of Dale's steak seasoning and the Montreal steak seasoning (sprinkle to your liking).
Let marinate for at least 2 hours. Then melt your butter or margarine and simmer strips with bell pepper and onion for about 1 hour.
(Cover your skillet.)
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
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.