Stir-fry Strips
Includes: Beef Stir-fry Strips, Top Sirloin Stir-fry Strips
1. Season strips
2. Cook beef in hot lightly oiled nonstick skillet using medium, heat for 1 minute/side for strips, or until browned, but still pink inside.
3.Remove from pan. For stir-fry strips, add sliced vegetables to skillet
and cook 5 minutes. Add stir-fry sauce and cooked beef strips; heat through.
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Kabobs/Satay
Includes: Eye of Round Strips for Satay, Top Sirloin Grilling Cubes, Beef Kabob
1. Season skewered beef kabobs or satay strips.
2. Grill or broil using medium-high heat for 5 minutes per side until browned, but slightly pink inside.
3. Serve with dipping sauce, such as Thai peanut, if desired.
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Stew Beef
Includes: Stewing Beef Cubes, Shank Centre Cut, Shank Centre Cut Boneless, Shank Spur, Simmering Short Ribs, Simmering Short Ribs Boneless
1. Cut meat from bone into cubes if necessary. Coat beef with a mixture of flour, salt and pepper; shake off excess flour. In lightly oiled Dutch oven or stockpot, brown meat in batches. Add onions and other seasonings, as desired.
2. Add enough liquid (such as broth, tomato juice or red wine) to just cover beef.
3. Simmer, covered, on stovetop or in 325°F (160°C) oven at least 1 hour or until fork tender. Add chunks of vegetables and cook for 30 minutes longer or until vegetables are tender.
Cook’s notes: Lightly coating the beef cubes with flour before cooking is optional but it can increase the amount of browning and helps to thicken the broth. Browning the beef before adding liquid gives beef stew a rich colour and flavour. Avoid overcrowding the pan when browning so the beef browns rather than steams.
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