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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CURRIED BEEF KABOBS - 25 MINUTES
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1 lb boneless Beef top sirloin steak,
1-1/4" thick
2 small onions, each cut into 6 wedges
1 Tbsp chopped fresh cilantro
Seasoning:
1 Tbsp vegetable oil
1 large clove garlic, crushed
1 tsp curry powder
Dash ground red pepper
1. In large bowl, combine seasoning ingredients. Cut Beef steak into 1-1/4"
pieces. Add Beef and onions to bowl; toss to coat evenly. Alternately thread
Beef and onions onto four 12" metal skewers.
2. Place kabobs on grid over medium, ash-covered coals. Grill, uncovered,
approx. 10 to 12 minutes for medium-rare to medium doneness, turning
occasionally. Season with salt, if desired. Sprinkle with cilantro.
4 servings.
Source: National Cattlemen's Beef Association |
SATAY-STYLE BEEF & PASTA
- 30 MINUTES
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1-1/4 lb boneless beef top sirloin or top
round steak, 1" thick
5 Tbsp prepared teriyaki sauce, divided
2 Tbsp creamy peanut butter
1/8 to 1/4 tsp ground ginger
1/8 to 1/4 tsp crushed red pepper
6 oz uncooked vermicelli or thin spaghetti
2 Tbsp vegetable oil
1/2 cup chopped seeded cucumber
1. Cut Beef steak lengthwise in half and then crosswise into 1/8"- thick
strips. In medium bowl, combine Beef and 2 tablespoons teriyaki sauce; toss to
coat.
2. In large bowl, combine remaining 3 tablespoons teriyaki sauce, peanut
butter, 1 tablespoon water, ginger and red pepper.
3. Cook pasta according to package directions; drain and rinse. Add to peanut
butter mixture; toss. Keep warm.
4. Meanwhile in large nonstick skillet, heat oil over medium-high heat until
hot. Add Beef (1/2 at a time) and stir-fry 1 to 2 minutes or until outside
surface of Beef is no longer pink. (Do not overcook.)
Add to pasta; toss lightly. Sprinkle with cucumber. 4 servings.
Source: National Cattlemen's Beef Association |
BEEF ÕN ONIONS IN BBQ SAUCE
- 1 HOUR
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1 lb Beef top round steak, 3/4" thick
1 Tbsp all-purpose flour
1 large-size oven bag (20" x 14")
1 medium onion, thinly sliced, separated into rings
4 crusty rolls, split
BBQ Sauce:
3/4 cup prepared chili sauce
1 Tbsp chili powder
1 Tbsp packed brown sugar
2 cloves garlic, crushed
1 to 1-1/2 tsp hot pepper sauce
1. Heat oven to 325°F. Cut Beef steak lengthwise in half and then crosswise
into 1/4"-thick strips; set aside.
2. Shake flour in oven bag. Place sauce ingredients and onion in bag; squeeze
to mix well and blend in flour. Place Beef in bag, turning to coat. Place bag
in 13" x 9" baking pan, arranging ingredients in even layer. Close bag with
nylon tie; cut six 1/2" slits in top.
3. Bake 45 to 50 minutes or until Beef is tender. Serve in rolls. 4 servings.
Source: National Cattlemen's Beef Association |
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