Ginger Sirloin Strips Food

GINGER SIRLOIN STRIPS

Steps:

• Drain pineapple and oranges, reserving juice; set fruit aside. In a small bowl, combine cornstarch and juices until smooth; set aside., In a large skillet or wok, stir-fry beef and ginger in oil until meat is no longer pink. Add the cranberry sauce, onions and pineapple. Stir cornstarch mixture and gradually add to skillet; cook and stir until slightly thickened. Gently stir in oranges. Serve with rice.

TANGY SIRLOIN STRIPS

Steps:

• In a shallow dish, combine the first six ingredients. Cut steak into four wide strips; add to the marinade and turn to coat. Cover and refrigerate for 2-3 hours or overnight, turning once., Drain and discard marinade. Wrap a bacon strip around each steak piece; secure with a toothpick. Sprinkle with lemon-pepper. Lightly oil the grill rack., Grill steak, covered, over medium-low heat or broil 4 in. from the heat for 10-15 minutes, turning occasionally, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Combine the glaze ingredients; brush over steaks. Grill until glaze is heated. Discard toothpicks.

CRISPY GINGER BEEF

Steps:

• Place cornstarch in a large bowl; gradually whisk in water until smooth. Whisk eggs into cornstarch mixture; toss steak strips in mixture to coat.
• Pour canola oil into wok 1-inch deep; heat oil over high heat until hot but not smoking. Place 1/4 of the beef strips into hot oil; separate strips with a fork. Cook, stirring frequently, until coating is crisp and golden, about 3 minutes. Remove beef to drain on paper towels; repeat with remaining beef.
• Drain off all but 1 tablespoon oil; cook and stir carrot, green bell pepper, red bell pepper, green onions, ginger, and garlic over high heat until lightly browned but still crisp, about 3 minutes.
• Whisk sugar, rice vinegar, soy sauce, sesame oil, and red pepper together in a small bowl. Pour sauce mixture over vegetables in wok; bring mixture to a boil. Stir beef back into vegetable mixture; cook and stir just until heated through, about 3 minutes.

FRIED TORTILLA STRIPS

Steps:

• Cut 6-inch corn tortillas into 1/4-inch strips. In a large straight-sided skillet or pot, heat 2 1/2 inches sunflower or other neutral-tasting oil over medium-high heat until 350°F on a deep-fry thermometer. Fry the strips in batches until golden brown and crisp, about 2 minutes, then use a spider or slotted spoon to transfer the strips to paper towels to drain. Season with salt while still hot. Store in an airtight container at room temperature up to 2 days.

SKILLET SIRLOIN STRIPS

Steps:

• In a bowl whisk together 2 tablespoons cornstarch with ginger powder, beef broth and soy sauce and black pepper; set aside.
• In another medium bowl combine 2 tablespoons cornstarch with 1/2 teaspoon salt, add in the steak strips; toss to coat with the mixture.
• Heat vegetable oil and 2 teaspoons sesame oil in a large skillet over high heat; add in the beef/cornstarch mixture and saute for about 4 minutes or until browned, adding in the garlic and chili flakes (if using) the last 2 minutes of cooking.
• Add in the bell pepper and onion; saute for about 6-8 minutes or until tender.
• Add in the broth mixture; reduce heat and simmer for about 3-5 minutes or until thickened.
• Serve over cooked rice.

SIRLOIN STEAK TIPS WITH GARLIC, GINGER AND SOY MARINADE

Steps:

• MAKING THE MARINADE:.
• Combine the soy sauce, oils, garlic, ginger, sugar, zest, red pepper, and scallion in a small bowl.
• PREPARING THE STEAK TIPS:.
• Combine the marinade and meat in gallon-size zipper-lock bag; press out as much air as possible and seal bag. Refrigerate 1 hour, flipping bag after 30 minutes to ensure that meat marinates evenly.
• About halfway through marinating time, turn burners on grill to high, close lid, and heat grill until hot, about 15 minutes.
• Remove steak tips from marinade and pat dry with paper towels. Grill, covered, until well seared and dark brown on first side, about 4 minutes. Using tongs, flip steak and grill until second side is well seared and thickest part of meat is slightly less done than desired, 4-5 minutes for medium-rare (about 130 degrees on instant-read thermometer) 6-8 minutes for medium (about 135 degrees); if exterior of meat if browned but steak is not yet cooked through, move steak to cooler side of grill and continue to desired doneness.
• Transfer steaks to cutting board; tent loosely with foil and let rest for 5 minutes. Slice steak very thinly on the bias. Serve immediately with orange wedges.

TERIYAKI SIRLOIN STRIPS

Steps:

• Place steak strips into a large glass bowl.
• Combine all remaining ingredients; pour over the meat and toss to coat.
• Cover and refrigerate over night.
• Drain and discard the marinade.
• Thread meat loosely on skewers.
• Grill over coal for 7-10 minutes; until meat reaches desired doneness.

GINGER SIRLOIN STRIPS

Steps:

• Drain pineapple, and oranges reserving juice, set fruit aside.
• In a small bowl, combine cornstarch, and juices until smooth, and set aside.
• In a large skillet, or`wok, stir-fry beef and ginger in oil until meat is no longer pink.
• Add cranberry sauce, onions, and pineapple.
• Stir cornstarch mixture and gradually add to skillet.
• Cook and stir until slightly thickened.
• Gently stir in oranges.
• Serve with rice.