QUICK AND EASY SWEET SKILLET BEEF STRIPS
This recipe also works well with pork strips too. You can marinade for more than 1 hour if desired. This recipe may be doubled. To save time purchase the pre-cut stir-fry beef strips in the meat department.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h6m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl whisk together green onions, soy sauce, honey, sesame oil; place the mixture into a large zip-lock freezer bag.
- Add in beef strips, seal bag and toss to coat; refrigerate for 1 hour.
- In a large skillet heat oil; add in the garlic and dried pepper flakes; cook for about 1 minute.
- Add in the beef mixture (with marinade ingredients) cook over medium-high heat for about 3-5 minutes (do not overcook or the beef will burn).
- Season with salt and pepper to taste.
- Serve with cooked rice.
FILLET OF BEEF WITH CARAMELIZED ONIONS AND SHALLOT SAUCE
Steps:
- Preheat oven to 400 degrees F.
- Cut the beef into 4 slices of equal thickness. Heat 2 tablespoons of the oil in a large skillet. Saute the onions for 5 minutes, season with salt and pepper. Lower heat and cook for 30 minutes, until caramel colored, stirring occasionally. Stir in tomatoes and arugula; remove from the heat and reserve.
- Add remaining oil to a skillet and heat over medium-high heat until oil is hot. Sear the meat until the outside is well browned, seasoning with salt and pepper as you go. Transfer to a baking sheet.
- Place the beef in oven for 5 to 10 minutes, depending on desired doneness.
- Melt butter in the same skillet and saute shallots until translucent, about 2 minutes. Season with salt and pepper. Add the brandy and reduce to 2 tablespoons over high heat. Add stock and bring to a boil. Reduce by half and taste for seasoning. Remove from heat.
- Mound a serving plate with the onion-arugula mixture. Place the meat on top. Ladle the sauce over the meat and garnish with chopped parsley.
SAUCY BEEF STRIPS
There are a lot of pasta dishes that are good to eat and relatively low cost. This is one of my favorites. I found this recipe in an Albertson's grocery store meat department in Seattle, Washington.
Provided by CaribbeanQueen
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Cut meat into 1/4-inch strips. Saute in heated butter with garlic until browned. Remove meat from skillet.
- Add onion, green pepper and carrot. Cook 2 -3 minutes. Return meat to skillet. Add tomatoes with liquid, boullion cube and oregano.
- Cover and simmer about 20 minutes or until meat is tender.
- Meanwhile, in small bowl mix together cornstarch, water, Worcestershire sauce and salt.
- Blend into meat mixture, stirring until thickened.
- Serve sauce over cooked noodles.
- Sprinkle with grated cheese.
- Add additional crushed red pepper for more "kick".
CREAMY PEPPER PASTA WITH STEAK STRIPS
This creamy pepper pasta with steak strips is the ultimate comfort food recipe. Tender strips of beef cooked together with mushroom, red onion, cream and peppercorns to make a delicious sauce. It is so easy to make and comes together in under 20 minutes. You can use a cheaper cut of beef, such as flank or skirt steak, making it the perfect cost effective mid week meal. Plus it is so simple to adapt if you want to swap out the mushrooms and add in some bell peppers or broccoli.
Provided by Claire | Sprinkle and Sprouts
Categories Main
Time 20m
Number Of Ingredients 14
Steps:
- Place a heavy based skillet over a high heat and leave it to get hot.
- Season the steak with salt and rub with 1 tablespoon of the olive oil.
- Add the steak to the hot skillet and sear for 2 minutes on one side before turning and searing for 2 minutes on the other side.
- Remove the steak from the pan and set aside tented with foil.
- Chop the red onion into a small dice and add it to the skillet along with the remaining oil. Cook over a low heat whilst move to the pasta.
- Bring a large pan of water to the boil, then salt generously and add the pasta. Cook until al-dente (usually a minute less than the packet suggests) Set a timer and whilst the pasta is cooking finish the sauce.
- Increase the heat under your onion skillet, add the butter and sliced mushrooms. Cook until the mushrooms have turned golden.
- Add the white wine, stirring well and scrape any bits from the bottom of the pan into the wine.
- Once the wine has reduced by half add the beef broth, cracked black pepper, green peppercorns, crushed garlic clove, mustard and heavy cream . Bring to a simmer then reduce the heat to low.
- Reserve a cup of the pasta cooking water and then drain the pasta.
- Add the pasta to the sauce along with 1/4 cup of the cooking water, place back on a medium/low heat and stir to combine.
- Thinly slice the steak across the grain and then add it to the skillet along with any meat juices that have collected on the plate.
- If needed add a little more pasta cooking water to thin your sauce, stir well and serve immediately with a parsley garnish.
Nutrition Facts : Calories 726 kcal, Carbohydrate 70 g, Protein 32 g, Fat 32 g, SaturatedFat 15 g, Cholesterol 119 mg, Sodium 236 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
BEEF FILLET STRIPS IN ONION SAUCE
Number Of Ingredients 16
Steps:
- 1. Prepare the salsa. Then, in a heavy skillet, heat the oil and butter over medium-high heat. Cook the meat, in batches, until lightly browned and still pink inside, about 2 to 3 minutes. Season with salt and pepper. Remove to a plate. 2. Add the onion, garlic, oregano, and allspice to the same pan. Reduce the heat to medium-low, cover and cook, stirring frequently, until the onion starts to brown, about 5 minutes. Add the broth, Worcestershire, Maggi, and lime juice. Bring to a boil. Reduce heat to low, cover and cook, stirring frequently, 4 minutes. 3. Return the meat and any juices to the pan. Bring to a simmer, uncovered, and cook until completely heated through, about 2 minutes. Divide between 2 serving plates. Arrange the green salsa, avocado, and cheese around the meat.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
ALE-GLAZED BEEF FILLET WITH A CRISPY ONION CRUST
Forget traditional turkey - try Tommy's quick beef fillet for an alternative Christmas main. It's a showstopping dish that's easy to make
Provided by Tommy Banks
Categories Dinner, Main course
Time 1h30m
Number Of Ingredients 12
Steps:
- To make the glaze, whisk all the ingredients together in a saucepan. Bring to the boil and simmer for 25-30 mins to reduce until sticky. Meanwhile, crush the onions with a pestle and mortar, or blitz in a food processor until you get a fine crumb.
- Heat the oven to 180C/160C fan/gas 4. Generously season the beef all over. Heat the oil in a frying pan over a high heat and spend 10 mins searing the beef well on all sides. Remove from the pan (setting the pan aside to cook the carrots later), then sit the beef on a wire rack in a roasting tin. Brush all over with some of the glaze, roast for 10 mins, then turn it over and do the same again, reserving some of the glaze for brushing over at the end. If you want the beef rare and you have a meat thermometer, the core temperature should be 52C. For medium-rare, roast for another 10-15 mins - the core temperature should be 55-60C. Cover the beef and let it rest for 15-20 mins.
- Meanwhile, boil the carrots in salted water for 5-7 mins until just tender, then drain. Tip the carrots into the frying pan you used to sear the beef along with the butter and fennel seeds. Fry over a medium heat until golden, then add the spinach, any resting juices from the meat and 1 tsp of the beef glaze. Cook until the spinach has wilted.
- To serve, scatter the crispy onions on a tray or plate. Brush the beef again with the glaze and roll it in the onions. Sit on a board, carve into thick slices and serve with the carrots and spinach.
Nutrition Facts : Calories 596 calories, Fat 24 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 26 grams sugar, Fiber 3 grams fiber, Protein 44 grams protein, Sodium 3.4 milligram of sodium
COLORFUL BEEF WRAPS
I stir-fry a combination of sirloin steak, onions and peppers for these hearty wraps. Spreading a little fat-free ranch salad dressing inside the tortillas really jazzes up the taste. -Robyn Cavallaro of Easton, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large nonstick skillet coated with cooking spray, saute beef, pepper and 2 tablespoons soy sauce in 2 teaspoons oil until meat is no longer pink. Remove and keep warm. , Saute the onion and garlic in remaining oil for 1 minute. Stir in the red peppers, wine and remaining soy sauce; bring to a boil. Return beef to the pan; simmer for 5 minutes or until heated through. , Spread ranch dressing over one side of each tortilla; sprinkle with lettuce, tomato and green onions. Spoon about 3/4 cup beef mixture down the center of each tortilla; roll up.
Nutrition Facts : Calories 325 calories, Fat 9g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 830mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 1g fiber), Protein 20g protein. Diabetic Exchanges
SPICY BEEF FILET IN OYSTER SAUCE
My good friend Lin gave me a recipe for beef in oyster sauce, I misread the amount of black pepper called for in her recipe, and the result was fantastic! I especially like the recipe because no soy sauce is used. My husband likes to eat them with the leftover sliced uncooked onion to bring out the sweetness of the oyster sauce.
Provided by IrvineHousewife
Categories World Cuisine Recipes Asian Chinese
Time 1h5m
Yield 4
Number Of Ingredients 11
Steps:
- Stir together 1 teaspoon vegetable oil, 1 teaspoon oyster sauce, and 1/2 teaspoon cornstarch in a bowl. Add beef and toss to coat. Marinate in the refrigerator 30 to 45 minutes. Remove from the refrigerator 10 minutes before cooking.
- Stir together water, 1 teaspoon cornstarch, 2 tablespoons oyster sauce, and pepper in a small bowl; set aside. Heat 1 tablespoon vegetable oil in a large skillet over high heat. Stir in onion, and cook until it beings to brown on the edges, about 1 minute. Add the beef, and continue cooking and stirring until the beef is just slightly pink, about 5 minutes. Pour in the sauce; cook and stir until the sauce has thickened and turned translucent, about 1 minute more.
Nutrition Facts : Calories 202.2 calories, Carbohydrate 3.8 g, Cholesterol 43.2 mg, Fat 14.8 g, Fiber 0.4 g, Protein 12.9 g, SaturatedFat 4.7 g, Sodium 94.3 mg, Sugar 1.6 g
ASIAN BEEF STRIPS
These tender sirloin strips are marinated in a soy sauce mixture that gives them a wonderful Asian flavor. For a more ethnic version, you could use Japanese rice wine (sake). The beef strips can also be grilled.-Joe Varga, Collingswood, New Jersey
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Flatten each strip of steak to 1/8-in. thickness. In a large resealable plastic bag, combine the onions, soy sauce, sugar, wine, garlic, sesame seeds, oil and pepper; add the beef. Seal bag and turn to coat; refrigerate for at least 1 hour. Drain and discard marinade., Place beef on a small broiler pan. Broil 3-4 in. from the heat for 2-3 minutes on each side or until meat reaches desired doneness. Serve with rice if desired.
Nutrition Facts : Calories 195 calories, Fat 7g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 436mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
SIRLOIN STRIPS OVER RICE
I found this recipe in a movie magazine some 20 years ago. It was the favorite of some male star, but I don't remember which one. Its great flavor and the fact that leftovers just get better have made it a family favorite! -Karen Dunn, Kansas City, Missouri
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Sprinkle beef strips with salt and pepper. In a large nonstick skillet, brown beef in 1 teaspoon oil. Remove and keep warm. , In the same skillet, saute onions in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, broth, wine, bay leaf, basil and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Return beef to the pan; cook for 2-4 minutes or until tender. Discard bay leaf. Serve with rice. Freeze option: Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.
Nutrition Facts : Calories 318 calories, Fat 7g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 595mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 3g fiber), Protein 28g protein. Diabetic Exchanges
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