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.
t up faster, place the steak in the pan, cover it
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.)
edium-high heat. Stir tri-tip steak slices into the hot oil
uickly brown the cut up steak and onion.(Note: the size
o a boil. Add the steak, reduce the heat to a
an with cooking spray. Sprinkle steak with salt and remaining 1
Cut steak into serving pieces; salt and pepper.
Sprinkle with garlic powder.
Dredge in flour; brown on both sides in two tablespoons vegetable oil.
Pour off oil.
Slice onion and pepper into thin rings and put on top of steak in pan.
Mix Worcestershire sauce and soy sauce with enough water to cover steaks.
Stir well.
Chop tomatoes in small pieces and add to pan. Simmer until steak is tender, stirring occasionally.
Add water as needed.
Makes a great gravy to serve over rice.
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.
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.
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.
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.
Mix flour, mustard and salt.
Sprinkle one side of beef steak with half of the flour mixture; pound in.
Turn beef and pound in remaining flour mixture.
Cut beef into 6 serving pieces.
Mix flour, mustard and salt.
Sprinkle one side of beef steak with half the mixture.
Pound in.
Repeat on other side.
Cut beef into 6 pieces.
Heat oil in 10-inch skillet.
Cook beef over medium heat until brown.
Add tomatoes and garlic.
Break up tomatoes.
Bring to a boil.
Reduce heat and cover.
Simmer until beef is tender (approximately 1 1/4 hours).
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.
Cut steak or roast in chunks and
s not neccessary.
Cut steak or roast in chunks and
he tri-tip with a
Combine all ingredients except tri-tip in a zip-lock bag.
Add tri-tip and marinate in the refrigerator for at least 6 hours.
We grill ours slowly over coals is best, but gas is fine. We will be smoking it this summer too.
In medium bowl, combine beef strips, garlic, one tablespoon sesame oil and ground red pepper: toss to coat.
Set aside.
Remove noodles from package: reserve the seasoning packet.
Bring 2 cups of water to a boil in a large sauce pan.
Break block of noodles into three pieces: add to water with frozen vegetables.
Return to a boil.
Reduce heat: simmer 2-3 minutes, or until vegetables are tender crisp, stirring occasionally.
Drain well.
Return vegetable mixture to saucepan.
Stir in seasoning from packet: Cover to keep ...