il is hot, add flank strips and stir-fry 1 1
nto 1/2 inch wide strips, trimming excess fat.
Mix
ie plate.
Dip the steak strips into the egg mixture, and
Cut steaks into thin strips.
Heat 3 tablespoons butter
an, place baking mix. Coat steak pieces in flour mixture, dip
combine Worcestershire sauce, mustard and steak strips. Press out as much air
Combine the first 6 ingredients and blend well.
Take your steak strips and coat them well with the spice mix.
Put meat in the slow cooker and add the pepper strips, broth and bay leaves.
Cover and cook on low for 6-8 hours then remove the bay leaves and throw away.
Dissolve the cornstarch in water and stir into crock pot.
Turn temp to high and cover/cook on High until thickened.
Serve over rice or noodles.
In a medium container, mix Worcestershire sauce and mustard. Place steak strips in the mixture. Cover, and marinate in the refrigerator at least 30 minutes.
Place rice and water in a medium saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes.
Heat olive oil in a medium saucepan over medium heat. Stir in the onion and garlic, and cook until tender. Season with pepper. Place steak into the saucepan and cook 5 to 7 minutes on each side, to desired doneness. Discard remaining marinade. Serve over the cooked rice.
Toss steak strips with flour, salt and pepper; place in crockery pot. Add onion, tomatoes, mushrooms, molasses and soy sauce. Cover and cook for 8-10 hours on low. Add green beans 30-45 minutes before serving. Good served with rice.
f steak with garlic powder and pepper; cut in thin strips. Combine steak strips
Roll steak strips in flour.
Brown in skillet.
Salt and pepper.
Combine tomato liquid, water, onions and browned steak. Cover and simmer for one and a quarter hours.
Uncover and stir in Worcestershire sauce.
Add tomatoes, green peppers and simmer for 5 minutes.
Serve over hot cooked rice.
rozen meat into long, thin strips.
In large, deep skillet
il is hot, saute the steak strips until they are well browned
o taste.
Place the steak strips in a large, resealable plastic
he oil and brown the steak strips and onion.
Remove the
Slice the tenderized round steak into 2-inch strips.
Season with the salts.
Coat the strips with the flour.
Heat oil in electric skillet to approximately 400\u00b0 to 425\u00b0.
Quickly fry the steak strips, browning well on each side in the hot oil.
Try and only turn the pieces once while frying.
Drain and cool on paper towels.
When strips are cool enough to handle, cut in approximately 2-inch squares.
Skewer the steak squares on toothpicks and serve with horseradish sauce for dipping.
Heat oil in a medium skillet.
Cook and stir green pepper in oil until crisp-tender.
Remove and keep warm.
Add steak strips to skillet.
Cook and stir until brown.
Add browned steak strips to green pepper.
Keep warm.
Mix water and cornstarch together; set aside.
Stir broth, soy sauce, sherry, garlic and ginger into drippings in skillet.
Add cornstarch mixture.
Cook and stir until mixture is thick and bubbly.
Stir in green pepper and steak.
Serve over rice, if preferred.
et aside.
Place the steak strips into the skillet with the
o cool, then cut into strips.
For the guacamole, mix
Brown strips in cooking oil.
Pour off drippings.
Combine tomato sauce, water, brown sugar, mustard and Worcestershire sauce.
Add sauce and onion to meat slices.
Cover and cook slowly, stirring occasionally 30 minutes or until meat is tender. Serve over rice or buttered noodles.
Yields 6 to 8 servings.