Tag Archives: Steak

Sweet and Sour Steak with Peppers

20 Jun

Don’t have much to say besides, yum.

Ingredients:

  • 1 1/2 lb flank steak

Marinade:

  • 5 tsp Chinese rice wine or dry sherry
  • 4 tsp soy sauce
  • 1 T cornstarch
  • 1 T olive oil

Sauce:

  • 2 T ketchup
  • 1 T Worcesterhire sauce
  • 2 tsp barbecue sauce
  • 1 T soy sauce
  • 1 tsp granulated sugar

Other:

  • 2 small tomatoes, peeled and wedged into six equal pieces
  • 2 bell peppers (colors of your choice), cubed
  • 2 cloves garlic, minced
  • 1/2 large onion, cubed
  • 6 T oil for stir-frying, or as needed
  • Electric wok

Cut the beef across the grain into 1-inch cubes. Add the marinade ingredients and marinate beef in the refrigerator for 30 minutes.

While the beef is marinating combine the ingredients for the sauce and set aside.  Prepare the vegetables.

Heat the wok over medium-high to high heat.  Add 2 tablespoons oil.  When the oil is hot, add half the beef. Brown briefly, then stir-fry until the beef changes color and is nearly cooked through.  Remove from the wok and cook the remaining beef, adding more oil as needed.  Remove from wok.

Add 2 tablespoons oil to the wok.  When the oil is hot, add the garlic and onion.  Stir-fry until aromatic (about 30 seconds).  Add the bell pepper.  Stir-fry for two minutes and add the tomato wedges.  Stir-fry until the vegetables are softened.  (Total cooking time is about 3-4 minutes).

Push the vegetables up to the side of the pan.  Add the sauce in the middle of the wok.  Heat briefly then add the beef back into the pan.  Mix everything together.  Taste and add extra sugar or soy sauce if desired.  Serve hot over rice.

Photo by me, My Little Food Spot

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Chipotle Steak

14 Jun
We don’t make this one often but I often wonder why.  My theory is that steak is such a special treat for me that I don’t generally like to doctor it up; I prefer to enjoy it in its natural, unaltered form.  These flavors play so well together, though, that it does the exact opposite of “ruining a good thing.”  Try it and I am certain you will agree that it truly elevates your favorite cut of beef.
On the night pictured in this photo I also added a sliced bell pepper to the grill.
Ingredients
  • 2 6-8 oz. steaks of your choice
  • 1 canned chipotle pepper in adobo sauce, chopped, plus 2 tsp. adobo sauce
  • 1/4 cup olive oil
  • 1/4 cup cider vinegar
  • 3 medium tomatoes, cut in thick slices
  • 2 medium avocados, halved, pitted, peeled and sliced
  • 1/2 small onion, thinly sliced

Sprinkle steaks with salt and pepper. Spread each with 1 tsp. of the adobo sauce.

Grill steak over medium coals, turning once. Allow 12-15 minutes for medium. Grill onion on foil till slightly tender.

For dressing, in screw-top jar combine chopped chipotle pepper, oil and vinegar. Shake.

Slice steaks. Serve with tomatoes and avocado slices. Add onion; drizzle dressing.

 

Recipe taken from Better Homes and Gardens

Photo by me, My Little Food Spot

Philly Cheese Steak Stuffed Garlic Bread

31 Jan

cheesesteak_stuffed_garlic_bread[1]

As Rachael Ray’s website states:  two guilty pleasures under one roof: steak smothered with onions and cheese, housed in toasty garlic bread.  The best thing about the toasty garlic bread, though, is that there is no butter involved.  Just olive oil, rosemary and garlic.  Delish.

Not a particularly cheap dish, however.  The sirloin had to be specially sliced at the meat department so I had to select an unpackaged, higher grade (and thus more expensive) cut.  So the bread loaf and meat together were about $12 already.  Plus the mushrooms and a bottle of wine.  I did use the leftover processed Swiss cheese product (that Derek purchased recently instead of real swiss cheese–“you said Swiss cheese and this package says Swiss cheese”) from a previous recipe to save on purchasing the provolone.  And it worked okay.

My only problem was the amount of filling versus the size of the bread bowl.  One layer using half of the filling filled up the bowl.  The bread loaf was not particularly large so my advice is to reduce the filling amounts by 1/3 to 1/2 or make sure you purchase a LARGE peasant loaf.  Or use two smaller ones.  And make sure you cut the top off towards the top of the loaf so that the dish is as deep as possible.

The pluses to this were the unused croutons which made for a quite scrumptious little appetizer and the next day’s lunch of the leftover filling on garlic toast.

Ingredients:

  • One 1-pound loaf peasant bread
  • 1/2 cup extra-virgin olive oil
  • 2 cloves garlic, finely chopped
  • 1 tablespoon chopped fresh rosemary
  • 1 pound onions, thinly sliced
  • 1 pound sirloin steak or sirloin tips, very thinly sliced
  • Salt and pepper
  • 1/4 cup dry red wine
  • 8 slices provolone cheese

Directions:

  1. Preheat the oven to 375°. Slice off the top 1/2 inch of the bread; reserve. Scoop out the insides of the loaf, leaving a 1/2-inch-thick shell, and cut into cubes.
  2. In a large skillet, heat 6 tablespoons olive oil over medium heat. Stir in the garlic and rosemary for 2 minutes. Place the bread shell on a baking sheet; brush the inside with some of the seasoned oil. Add 3 cups bread cubes to the skillet with the remaining seasoned oil and toss to coat; transfer to the baking sheet, surrounding the bread shell. Reserve the skillet. Place the bread top on the baking sheet cut side up. Bake until browned and toasted, 10 to 15 minutes.
  3. Meanwhile, in the reserved skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the onions and cook, stirring, until golden, 10 minutes; transfer to a bowl. Add the steak to the skillet and cook for 4 minutes; season with salt and pepper. Add the wine and cook for 2 minutes. Stir in the onions.
  4. Spoon half of the steak-onion mixture into the bread bowl; top with half of the cheese, then half of the croutons. Layer with the remaining steak-onion mixture, croutons and cheese. Bake until the cheese has melted, 3 to 5 minutes. Top with the bread lid. To serve, slice into wedges.

Recipe and photo from Rachael Ray

Broiled Flank Steak with Warm Tomato Topping

22 Jan

Let the steak stand while you heat the topping. Fill out the meal with orzo, and garnish with fresh cilantro sprigs, if desired.

Ingredients
  • 1 1/4  teaspoons  ground cumin, divided
  • 3/4  teaspoon  salt, divided
  • 1/8  teaspoon  ground red pepper
  • 1  (1-pound) flank steak, trimmed
  • Cooking spray
  • 1  teaspoon  olive oil
  • 1  teaspoon  bottled minced garlic
  • 1  jalapeño pepper, seeded and minced (about 1 tablespoon)
  • 2  cups  grape or cherry tomatoes, halved
  • 1/4  cup  chopped fresh cilantro
  1. Preheat broiler.
  2. Combine 1 teaspoon cumin, 1/2 teaspoon salt, and red pepper; sprinkle evenly over steak.  Place steak on a broiler pan coated with cooking spray; broil 10 minutes or until desired degree of doneness, turning once.  Cut steak diagonally across grain into thin slices.
  3. Heat oil in a large nonstick skillet over medium heat.  Add garlic and jalapeño to pan; cook 1 minute.  Add remaining 1/4 teaspoon cumin, remaining 1/4 teaspoon salt, and tomatoes to pan; cook 3 minutes or until tomatoes begin to soften.  Remove from heat; stir in cilantro.  Serve tomato topping with steak.

Bangkok Street Vendor Noodles

11 Jul

bangkok_street_vendor_noodles[1]

Ingredients:

  • 1 lb. flank steak, sliced into thin strips
  • 1 tsp. cornstarch dissolved in 3 T. soy sauce
  • 1 package kluski noodles, leftover or freshly cooked
  • 1/2 to 1 cup sliced shiitake mushrooms
  • 1 cup broccoli florets
  • 1 medium sized bell pepper, sliced into strips
  • 3 cloves garlic, minced
  • 1 thumb-size piece ginger, grated
  • 1 T. sweet red chili sauce
  • 1/2 cup fresh or equivalent dried basil
  • 2 cups bean sprouts
  • 2-3 T. oil for frying
  • dry sherry or cooking wine, as needed

STIR FRY SAUCE:

  • 5 T. oyster sauce
  • 2 T. soy sauce
  • 2 tsp. cornstarch dissolved in 1/2 cup water

Preparation:

1. In a bowl, combine steak pieces with cornstarch/soy sauce mixture. Cooking Tip: in Asian cooking, this mixture acts as a sort of marinade, so make sure the meat is thoroughly incorporated with the soy sauce mixture. Allow it to sit while you prepare all other ingredients.

2. Place oil in a wok over medium to high heat. When hot, add garlic, ginger, chili sauce, mushrooms, and steak (along with its soy sauce marinade). Stir fry for several minutes, or until steak is cooked. If wok becomes too dry, add a little cooking wine, sherry, chicken broth, or water 1 Tbsp. at a time in order to keep the ingredients frying nicely.

3. Add broccoli and bell pepper and continue to stir-fry another minute. Again, add a little moisture to the wok if it becomes too dry.

4. Add stir-fry sauce, then noodles. Gently stir-fry, turning noodles as you go with two large wooden spoons. Continue until all ingredients are well blended and sauce is evenly distributed. Finally add the bean sprouts (they should retain their crispness, so merely mix them in and turn off the heat).

5. Now do a taste test for salt. If not salty enough, add a little more oyster sauce (1 Tbsp) and mix in. If too salty for your taste, add 1 Tbsp. of lime juice.

6. Portion out directly from the wok while still hot. Serve with Thai chili sauce and cut limes (for squeezing over the noodles) on the side.

Beef Lo Mein

11 Jul

beef_lo_mein[1]

Ingredients:

  • 3/4 lb. flank steak
  • Marinade:
  • 1 T soy sauce
  • 1 1/2 tsp cornstarch
  • Sauce:
  • 2 T oyster sauce
  • 2 tsp dark soy sauce
  • 4 T beef broth
  • 1 tsp granulated sugar
  • Other:
  • 8 oz. kluski noodles
  • 1 tsp sesame oil
  • 1 large carrot, chopped into 1/2-inch pieces
  • 1/2 cup chopped cabbage, such as Napa
  • 1 clove garlic, minced
  • 4 T oil for frying, or as needed

 

Directions:

  1. Cut the beef across the grain into thin strips.  Add the marinade ingredients.  Marinate the beef for 20 minutes.  While the beef is marinating, prepare the remaining ingredients.
  2. In a small bowl, combine the oyster sauce, dark soy sauce, beef broth, and sugar.  Set aside.
  3. Fill a large saucepan with enough lightly salted water to cover the noodles.  Bring to a boil. Add the noodles and cook, uncovered, until they are al dente.  Use chopsticks or a wooden spoon to separate the noodles while they are cooking.  Drain the noodles and toss with the sesame oil.
  4. Heat the wok over medium-high to high heat.  Add 2 tablespoons oil. Add the beef.  Brown briefly, then stir-fry until it changes color and is almost cooked.  Set aside.
  5. Add 2 tablespoons oil to the wok.  When the oil is hot, add the garlic.  Stir-fry until fragrant, then add the carrots.  Stir-fry for about 1 minute, then add the shredded cabbage and cook for 1 more minute.  Add the noodles and cook for about 2 more minutes.  Add the sauce to the wok.  Return the beef to the pan.  Mix everything together and serve hot.