Flank Steak Sizzled Strips Food

FLANK STEAK SIZZLED STRIPS

Steps:

• Cut flank steak in half, lengthwise. Having the meat half frozen makes it easy to cut.
• Cut crosswise into very thin 1/16" slices.
• Season meat with soy sauce and garlic powder. Allow to set about ten minutes.
• Heat oil in heavy skillet over high heat till oil is hazy.
• Toss in a handful of steak strips and very quickly stir a few seconds until meat just begins to lose its color; remove immediately to a dish and cover with foil to keep warm.
• Repeat with balance of meat and continue till all finished and removed to dish.
• Now, toss the onions and green pepper into same skillet and saute a minute.
• Dump in the bouillon and cook a few minutes over high heat; this allows the liquid to reduce somewhat.
• Add salt and freshly ground pepper to taste.
• Turn down heat.
• Toss in steak strips and heat, if necessary, just till meat is hot.
• Do not cook any further! Time is of the essence here--if you let that meat cook longer, you will be serving strips of leather.
• Serve on bed of rice or over broad noodles.
• Serves 4 generously. If you need to stretch it to serve more people, add more onion and pepper.

KANSAS CITY STEAK STRIPS

Steps:

• Cut steaks into thin strips.
• Heat 3 tablespoons butter in a large skillet over medium-high heat.
• Add mushrooms and onion and saute about 2 minutes, until tender, then remove with a slotted spoon and set aside.
• Add remaining butter to skillet, then add steak strips.
• Saute for 5 minutes, stirring occasionally, or until strips are browned on all sides.
• Add chili sauce, cover and simmer about 10 minutes or until meat is tender.
• Blend flour with cold water and stir into skillet.
• Cook, stirring continually, for about 5 minutes or until mixture comes to a boil.
• Reduce heat and return mushrooms and onions to skillet.
• Add green beans and mix well.
• Cook about 2 minutes, or until beans are heated through (do not boil).
• Serve over hot egg noodles.

FLANK STEAK STRIPS WITH HOT HONEY-MOLASSES SAUCE

Steps:

• Make the sauce: In medium saucepan, heat oil over med-high heat.
• Add the onion, bell pepper, and garlic.
• Saute for about 10 minutes, or until tender.
• Add the tomato puree, vinegar, honey, molasses, mustard, pepper flakes, and chili powder.
• Reduce the heat to low.
• Simmer for 30-40 minutes or until the sauce has thickened.
• Prepare the steak: Prepare the grill or electric grilling machine for cooking.
• If grilling over coals, sear the meat over the hottest part of the coals, about 2 minutes per side.
• Then move it to a cooler area and cook to med-rare for about 3-4 minutes per side.
• Brush the sauce on the steak just before turning.
• Then brush the top side with sauce.
• If using an electric grilling machine, brush grid with canola oil andplace the flank steak on a hot grill.
• Cook for about 3 minutes for med-rare.
• After 1 1/2 minutes, brush the sauce on the top side.
• To serve, slice the flank steak into thin strips.
• Spoon some of the sauce over the top and serve immediately.

TANGY ROUND STEAK STRIPS

Steps:

• In a large skillet, saute beef and onion in French dressing until the meat is no longer pink. In a small bowl combine sauce mix and water until blended; stir into the beef mixture. Add the mushrooms, celery, and Worcestershire sauce.
• Bring to a boil. Reduce heat; cover and simmer for 60 minutes or until the meat is tender. Serve over noodles.