Grilled Teriyaki Steaks
Rosemary Garlic Rib Roast
Ribeye Roast & Oven
Roasted VeggiesGrilled Steaks with Lemon
Chive Corn
Ranch Style Sirloin & Vegetable
Kabobs
Fiesta Ribeye Steaks
Spanich Rice & Beef Soup
Crescent Topped Beef Pot Pie
Mexicali Beef Stew in Pumpkin Shell
Grilled Sirloin & Potatoe Dinner
Salisbury Steak with Dill Mashed Potatoes
Mediterranean Steak Sandwiches
Curried Beef Kabobs
Asian Beef & Noodles
Easy Beef Stuffed Peppers
Grilled Herb Mustard Steaks
Lemon Herbed Steak & Veggies
Satay-Style Beef & Pasta
Beef Chili on Cheddar Topped Potatoes
Beef n' Onions in BBQ Sauce
Beef & Cheese Burritos
Peppery Seasoned Steaks
Beef & Broccoli Rice
Campfire Meatballs on Spaghetti Sauce
Thai Beef Grill
Garlicky Beef & Pasta
Beefy Cowboy Beans
Beef Tenderloins & Greens Dijon
Easy Beef Stoganoff
Cheese Osteako Pizza
Portorhouse &Twice Baked Potatoes
Southwest Marinated Steak & Peppers
Confetti Beef Tacos
Canton Beef & Pineapple
Pacific Rim Glazed Flank Steak
Grilled Lime-Cilantro Chuck Steaks
Steak & Potatoe Kabobs
Beef Taco - Mac
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CANTON BEEF & PINEAPPLE
- 30 MINUTES
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1 lb boneless Beef top sirloin steak, 3/4"
thick
1/2 tsp cornstarch
1 Tbsp soy sauce
2 green or red bell peppers, 3/4" pieces
1 clove garlic, crushed
1 Tbsp vegetable oil
1 can (8 oz) pineapple chunks in juice, drained
Hot cooked rice (optional)
Sauce:
1/4 cup ketchup
2 Tbsp sugar
1 Tbsp soy sauce
1 tsp Worcestershire Sauce
1. Cut Beef steak into 3/4" cubes. In medium bowl, dissolve cornstarch in 1
tablespoon soy sauce. Add Beef; toss to coat. In small bowl, combine sauce
ingredients; set aside.
2. In large nonstick skillet, heat 2 tablespoons water over medium-high heat
until hot. Add bell peppers and garlic; cook and stir 3 to 4 minutes or until
water is evaporated and peppers are crisp-tender. Remove from skillet; set
aside.
3. In same skillet, heat half the oil until hot. Add Beef (1/2 at a time) and
stir-fry 2 to 3 minutes or until outside surface is no longer pink, adding
remaining oil as needed.
4. Return Beef to skillet. Stir in sauce, peppers and pineapple; heat through.
Serve with rice if desired. 4 servings.
Source: National Cattlemen's Beef Association |
STEAK & POTATO KABOBS - 30 MINUTES
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1 boneless Beef top sirloin steak, 1"
thick
1 lb all-purpose potatoes, scrubbed, 1-1/2" pieces
2 medium yellow squash or zucchini, halved lengthwise
Sauce:
3/4 cup prepared steak sauce
2 large cloves garlic, crushed
1. Place potatoes in 11" x 7" microwave-safe dish; cover with vented plastic
wrap. Microwave on HIGH 6 to 8 minutes or until just tender, stirring once;
cool slightly.
2. In 1-cup glass measure, combine sauce ingredients; cover and microwave on
HIGH 1-1/2 minutes, stirring once. Cool slightly.
3. Meanwhile cut Beef steak and squash into 1-1/4" pieces. In large bowl,
combine Beef, vegetables and 1/3 cup sauce; toss to coat. Alternately thread
Beef and vegetables onto eight 8" or four 12" metal skewers.
4. Place kabobs on grid over medium, ash-covered coals. Grill, uncovered,
approx. 10 to 12 minutes for medium-rare to medium doneness, turning
occasionally and brushing with remaining sauce; do not brush during last 5
minutes.
4 servings.
Source: National Cattlemen's Beef Association |
RANCH-STYLE SIRLOIN & VEGETABLE KABOBS - 25
MINUTES
|
1 boneless beef top sirloin steak, cut 1"
thick (approx. 1 lb)
1 packet (1 oz) ranch salad dressing mix
2 Tbsp water
1 Tbsp vegetable oil
1 medium green or red bell pepper, 1" pieces
1 medium yellow squash or zucchini, halved lengthwise, sliced crosswise 3/4"
1. In small bowl, combine dressing mix, water and oil; mix well.
2. Cut steak into 1-1/4" x 1" pieces.
Alternately thread Beef and vegetables onto four 12" metal skewers.
3. Brush kabobs with dressing mixture. Place kabobs on grid over medium,
ash-covered coals. Grill, uncovered, approx. 10 to 12 minutes for medium-rare
to medium doneness, turning occasionally.
4 servings.
Source: National Cattlemen's Beef Association |
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