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* Exported from MasterCook *
Satay Style Beef & Pasta
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Oriental
Amount Measure Ingredient -- Preparation Method
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1 1/4 pounds boneless beef sirloin or top round -- cut 1 inch thick
5 tablespoons teriyaki sauce -- divided
2 tablespoons creamy peanut butter
1/8 to 1/4 tsp ground ginger
1/8 to 1/4 tsp crushed red pepper
6 ounces dry vermicelli or thin spaghetti
2 tablespoons veg. oil
1/2 cup seed and chopped cucumber
Cut steak lengthwise in half and then crosswise into 1/8" thick strips. In med. size bowl, combine beef and 2 tbl. teriyaki sauce; toss to coat.
In small bowl, combine remaining 3 tbl. teriyaki sauce, peanut butter, 1 tbl. water, ginger and red pepper. Cook pasta in salted boiling water according to pkg. directions; drain and rinse. Toss pasta with peanut butter mixture to coat; keep warm.
Meanwhile in a large nonstick skillet or wok, heat oil over med-high heat until hot. Add beef ( 1/2 at a time) and stir-fry 1 to 2 min. or until outside surface is no longer pink. (Do not overcook>) Add to pasta; toss lightly. Sprinkle with chopped cucumber. Serve immediately.
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* Exported from MasterCook *
Steak with Vegetable Gravy
Recipe By : Better Homes and Garden Crockery Cookbook
Serving Size : 6 Preparation Time :0:00
Categories : Beef Crockpot
Amount Measure Ingredient -- Preparation Method
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3/4 cup carrot -- finely chopped
3/4 cup onion -- finely chopped
1/2 cup celery -- finely chopped
1/4 cup green pepper -- finely chopped
2 lb beef round steak -- cut 3/4' THICK
1/2 CUP catsup
1 tbl vinegar
2 tbl flour
In crock pot, place carrot, onion, celery, and green pepper. Trim excess fat from steak; cut into 6 equal pieces. Place meat on top of veg. Sprinkle with salt and pepper. Combine catsup, vinegar, and 1/3 cup water; pour over meat. Cover and cook on low setting for 8-10 hrs. Remove meat. Skim excess fat from cooking liquid; pour mixture into a saucepan. Return meat to cooker. Blend 1/2 cup cold water slowly into the flour. Stir into veg. mixture. Cook and stir till thickened and bubbly. Place meat on platter. Spoon some gravy over; pass remaining gravy.
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* Exported from MasterCook *
Thai Ginger Beef
Recipe By : Better Homes and Garden-Hot & Spicy
Serving Size : 3 Preparation Time :0:00
Categories : Beef Ethnic
Low Fat
Amount Measure Ingredient -- Preparation Method
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12 ounces beef top round steak
1 tablespoon fish sauce
1 teaspoon finely shredded lime peel
1 tablespoon lime juice
1 teaspoon sugar
1 tablespoon cooking oil
2 medium zucchini -- cut in thin strips
6 green onion -- cut in 1" pieces
1 fresh, pickled, or canned jalapeno -- seeded & fine choppe
2 teaspoons grated gingerroot
3 cloves garlic -- minced
2 cups hot cooked rice
2 tablespoons snipped fresh cilantro
1. Trim fat from beef. Partially freeze beef. Thinly slice across grain into bite-sized strips. Set aside. For sauce, stir together fish sauce, lime peel, lime juice, sugar, and 1 tbl. water in a small bowl. Set aside.
2.Pour oil into a wok or large skillet. (add more oil as necessary during cooking.) Heat over med-high heat. Stir-fry zucchini in hot oil for 1-2 min or till crisp-tender. Remove from pan. Add green onions; stir-fry for 1-1/2 min. Remove from pan. Add jalapeno, gingerroot, and garlic to the pan. Stir-fry for 15 sec. Add bef; stir-fry for 2-3 min or to desired doneness. Return zucchini and geen onion to the pan.
3. Add sauce. Cook and stir for 2 min. more or till heated through. Serve over hot rice. Sprinkle with cilantro.
339 cal, 10 g fat, 74 mg chol, 242 mg sod, 30 g carb
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