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).
t up faster, place the steak in the pan, cover it
he seasonings, plus the (optional) beef flavored soup base and set
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.
Pour mushrooms and 1 cup beef broth over roast. Sprinkle with
Preheat oven to 325\u00b0.
Shake flour in large size (14 x 20-inch) Reynolds oven cooking bag; place in 13 x 9 x 2-inch baking pan.
Add tomato sauce, water, instant bouillon and pepper; squeeze bag gently to blend ingredients.
Place roast in bag. Peel and quarter vegetables; add to bag.
Turn bag gently to coat ingredients with sauce.
Close bag with nylon tie; make 6 (1/2-inch) slits in top.
Insert a meat thermometer through slit in the bag into thickest part of the roast.
Bake 1 3/4 to 2 3/4 hours or until meat ...
edium-high heat. Stir tri-tip steak slices into the hot oil
Salt and pepper sirloin tip.
Place meat into a low-sided baking pan.
No water.
Heat oven to 350\u00b0 and bake 5 to 5 1/2 hours.
Take out and slice.
Skim grease off juice in pan and serve as is or you can thicken with flour.
ours for a 4 pound sirloin tip to roast rare, 2 3
esealable plastic bag. Add the beef sirloin tip, coat with the marinade, squeeze
o a boil. Add the steak, reduce the heat to a
nd pepper.
Coat the beef in the flour mixture, then
Combine oil, garlic, teriyaki marinade and liquid smoke in sealable plastic bag; mix well.
Add the roast.
Squeeze air from bag, allowing marinade to cover the roast; seal.
Marinate in refrigerator for 6-8 hours, turning occasionally; drain.
Place roast on grill rack over medium-hot coals.
Grill with lid down for 45 minutes.
Turn the roast over and grill for another 30 minutes or until done to taste.
Cut into 1/2 to 3/4 inch slices.
Serve immediately.
In a large bowl, mix garlic, ginger, soy sauce, vinegar, oil and sugar. Remove the fat from the steak and cut the meat in dices of 1 inch. Add beef to the marinade and let rest for 10 minutes.
On metal skewers or presoaked bamboo skewers, thread beef cubes by alternating with green onion. Set the barbecue to medium high. Brush the beef skewers with the marinade and put on a oiled grill of the barbecue. Close cover and cook about 10 minutes or until beef is grilled but still pink inside (flip the skewers 3 times during cooking time).
Cut steak or roast in chunks and
Seal bag and shake gently to combine ingredients. Pat steak into single layer.
Place bag in microwave.
Microwave on full power for 4 minutes (Medium bag) or 3 1/2 minutes (Large bag).
If needed, microwave for additional 30-second intervals until steak is well done.
Allow bag to stand for 1 minute before handling.
Gently shake bag to distribute seasonings and carefully open.
Add 2 Tablespoons lime juice and hot sauce to steak, if desired.
Serve with tortillas and your favorite taco fixings.
Remove fat from beef. Cut beef into 1/2- inch cubes.
Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add beef; stir-fry about 2 minutes or until brown. Add vegetables and 1 T of water; stir-fry 1 minute.
Stir in stir-fry sauce until well mixed; reduce heat to medium. Cover and cook 5 to 7 minutes, stirring frequently, until vegetables are crisp-tender. Serve with rice.
Cut the beef into thin, 2 x 1/
Pound pieces of steak between pieces of waxed paper
inutes to thicken. Return the beef to the pot.