Marinate the beef slices with the steak sauce, ginger and garlic pastes,
Cook pasta in boiling water according to packet instructions. Drain and keep warm.
Heat olive oil in a large frying pan over medium heat. Add steaks and cook for five minutes each side or until browned. Remove from pan.
Add vegetables. Cook for 3 minutes. Remove from pan and mix with pasta.
Combine French Style Beef Steak Cooking Sauce with 1 1/2 cups of water. Bring to the boil.
Return steaks to pan, simmer for 1 minute.
Serve with pasta and vegetable mix. Garnish with parsley.
Set temperature control of range at broil.
Arrange steaks on broiler rack.
Place in broiler with top of steak 2 inches from heat source.
Broil 8 to 10 minutes on each side, the short cooking time for rare steak.
When steaks are browned on one side, sprinkle with 1/2 of seasoning mixture.
Turn and broil second side.
Do the same with other half seasonings.
Test for doneness by cutting slit along the bone.
Heat oven to 325.
Cut beef steak lengthwise in half and then crosswise into 1/4\" strips; set aside.
Shake flour in oven bag.
(Leave excess flour in bag).
Place sauce ingredients and onion in bag.
Squeeze bag to mix well, blending in flour.
Place beef in bag, turning to coat.
Place bag in 13 x 9\" pan, arranging ingredients in even layer.
Close bag with nylon tie.
Cut 6 1/2-inch slits in top.
Bake 45-50 minutes or until beef is tender.
Serve beef in rolls.
n small bowl.
Place beef steak and 1/3 cup marinade
For the glaze: In a saucepan,
utter, add the garlic. Cook for 1 minute until garlic is
Begin by cutting the beef steak into strips, 3-inch long
auce and sugar. Add the steak to the bowl and rub
Cut meat into four pieces,
Pound the meat until tender.
Mix flour, salt and pepper together in a pie pan; dredge steak in mixture.
Cook in hot melted shortening over medium-high heat until brown, turn and brown on the other side.
The quicker the meat cooks the juicier it stays.
Don't overcook steak. Make the gravy in the next recipe for the steak.
Mix all together and pour over your steaks.
Marinate covered in the fridge for minimum of 4 hours or overnight.
Broil or cook on the grill.
I use this all the time for venison steaks and chops and sometimes for beef but we dont eat that as often.
Mix flour, 1/4 teaspoon salt and 1/8 teaspoon pepper. Sprinkle 1 side of beef steak with half of the flour mixture; pound in.
Turn beef and pound in remaining flour mixture.
Cut beef into 4 or 5 serving pieces.
Heat shortening in a 10-inch skillet until melted.
Cook beef over medium heat until brown, about 15 minutes.
Mix tomatoes (with liquid) and remaining ingredients; pour on beef.
Heat to boiling.
Reduce heat; cover and simmer until beef is tender, about 45 minutes.
Makes 4 or 5 servings.
Wash beef steak; cut into four pieces.
Put 1 tablespoon of cooking oil in pan.
When heated, brown meat on both sides, then cut onion, bell pepper and celery.
Add salt and pepper and then add to meat in pan.
If you want lots of gravy, you can add one tablespoon of flour to a cup of water.
Let simmer for 25 minutes. Serves 4 or more.
Cut beef steak across grain into thin 1/
eeks.
Dry out the beef chunks by salting and peppering
Mix flour, salt and pepper. Sprinkle 1 side of beef steak with half of the flour mixture. Pound in. Turn beef and pound in remaining flour mixture.
Mix sauce portions together.
Add meat and stir.
Allow mixture to set in refrigerator for 3 to 4 hours.
Stir-fry in small to medium batches over medium heat.
May be served on roll or a bed of rice.
ther ingredients for the steak (except the steak).
Brush the steak ingredients on
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.
For the chimichurri relish: in a