Cut Steak(s)lengthwise in half, then crosswise into very thin strips. If
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.
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.
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.
Stack beef steaks; cut lengthwise in half
In medium bowl, combine beef strips, garlic, one tablespoon sesame
edium-high heat. Stir tri-tip steak slices into the hot oil
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
Cut beef into thin slices.
Sprinkle with pepper and set aside.
Saute the onion in oil until golden.
Remove from skillet. Brown meat in the same skillet and set aside with onion.
Blend flour into oil in skillet.
Gradually add water and bouillon cubes.
Stir until smooth and thick.
Add remaining ingredients and blend thoroughly.
Cook until meat is tender, adding water, if necessary.
(I have to cook it longer here because the meat tends to be tougher.) Serve with noodles or rice.
Serves 6.
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.
emaining rub onto the beef. Use beef round tip roast.
Place roast on
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.
Preheat oven to 325\u00b0F.
Combine seasonings with oil. Rinse and pat roast dry. Rub the paste thoroughly and evenly onto the roast.
Place roast on rack in shallow roasting pan, fat side up if there is any fat (mine was well trimmed). Roast for 2 hours or until a meat thermometer reads 140'F for medium-rare. The longer you roast the meat beyond 140'F, the tougher and dryer the meat will get.
Remove from oven and let stand for 15 minutes. Slice thinly to serve.
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).
Cook beef with oil to desired tenderness. Break noodles into 4 sections and cook (save beef seasoning/flavoring packet). Combine cooked noodles, steak sauce, carrot, onion and beef seasoning/flavoring packet. Cook until heated throughout. Add beef. Sprinkle with peanuts. Yield: 4 servings.
For crust, combine fritos, pita and egg.
Spread in casserole dish.
In bowl, combine frozen veggies, milk and nacho cheese.
Pour over crust layer.
In Saute pan, brown beef and steak.
Season meat with french fry seasoning, mexican seasoning, salt and pepper, to taste.
Sprinkle beef mixture on top of casserole layers.
Sprinkle shredded cheese on top.
Break american cheese into small pieces and layer on top.
Bake at 350 for 35 minutes.
Serve with sour cream.
an with cooking spray. Sprinkle steak with salt and remaining 1
ntil sugar is dissolved. Add beef, covering all sides. Chill at