o medium-high. Whisk in Swanson(R) Beef Stock and Worcestershire sauce, continuing
ish add steak, reserved marinade, stock and tomato paste. Cook covered
ver medium-high heat. Pat beef dry and season with salt
1.Stir the cornstarch, stock, soy sauce, brown sugar and garlic powder in a small bowl until the mixture is smooth.
2.Stir-fry the beef in a 10-inch nonstick skillet over medium-high heat until it's well browned, stirring often. Pour off any fat.
3.Add the broccoli to the skillet and cook for 1 minute. Stir in the cornstarch mixture. Cook and stir until the mixture boils and thickens. Serve the beef mixture over the rice.
Cook the beef, onion and pepper in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate the meat. Pour off any fat.
Stir the stock, tomato sauce, chili powder and garlic powder in the skillet and heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender. Serve with the cheese and sour cream, if desired.
edium-high heat.
Add beef, in batches, and brown.
For the beef stock, place all ingredients into a large stock pot and add
emaining olive oil and sear Beef Brisket on both sides. Add
Deglaze the pan with the beef stock then add 2 cups of
very sharp knife slice beef very thinly diagonally to make
00b0F. Trim silver skin from beef. Butterfly beef by slicing lengthwise, two
Reduce the beef stock by boiling down to half
he beef stock with the carrot, thyme and bay leaf. Pat the beef
dry beef cubes with a paper towel
ven over high heat. Cook beef until browned all over. Transfer
n a large bowl. Add beef and toss to coat. Cover
arge Zip-loc bag. Add beef and shake to coat. Heat
turning, then pour in the beef stock. Cover with aluminum foil and
Chop the beef shank into large chunks, keeping
nd sear the strips of beef, in batches, over a high