Asian Beef Stir-Fry

This recipe from 'Beef. It's What's for Dinner' is sure to be a hit in your household.  We've made a few changes and added the use of Skirt Steak or Sirloin Steak as the beef ingredient.  Try it today and let us know what you think!

Asian Beef Stir-Fry

30 min.

4 servings

Ingredients:

  • 1 Beef Sirloin or Skirt Steak (about 1 pound), cut 1 inch thick

  • 4 cups assorted fresh vegetables such as sugar snap peas, broccoli florets, bell peppers and carrot strips

  • 1 teaspoon minced garlic

  • 1/2 cup prepared stir-fry sauce

  • 1/8 to 1/4 teaspoon crushed red pepper

  • 2 cups hot cooked rice

  • 2 tablespoons unsalted dry-roasted peanuts (optional)

Cooking:

  1. Cut beef lengthwise in half, then crosswise into 1/4 inch thick strips.

  2. Combine vegetables and 3 tablespoons water in large nonstick skillet.  Cover and cook over medium-high heat 4 minutes or until crisp-tender.  Remove and drain.

  3. Heat same pan over medium-high heat until hot.  Add half of beef and half of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink.  Remove.  Repeat with remaining beef and garlic.

  4. Return all beef and vegetables to pan.  Add stir-fry sauce and crushed red pepper; heat through.  Serve over rice.  Sprinkle with peanuts if desired.

Nutrition:

411 Calories

2g Sat Fat

32g Protein

4.2 mg Iron

5.5 mg Zinc

Recipe courtesy of "Beef.  It's What's For Dinner"

Slow-Cooker Beef Pot Roast Soup

Enjoy all the deliciousness of a Pot Roast in soup form.

Slow-Cooker Beef Pot Roast Soup

9 hours

6 servings

Ingredients:

  • 1 beef Shoulder Roast Boneless (2-1/2 pounds)

  • 2 cups chopped onions

  • 1 can (14-1/2 ounces) diced tomatoes with green peppers and onions

  • 1 cup frozen hash brown potatoes (cubes)

  • 1 cup reduced-sodium beef broth

  • 1 tablespoon minced garlic

  • 1 teaspoon dried thyme

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

  • 2 cups broccoli slaw

  • 1/2 cup frozen peas

 

Cooking:

  1. Cut beef Shoulder Roast into 12 equal pieces. Place in 4-1/2 to 5-1/2-quart slow cooker. Add onions, tomatoes, potatoes, broth, garlic, thyme, salt and pepper. Cover and cook on HIGH 5 to 6 hours or on LOW 8 to 9 hours or until beef is fork-tender. (No stirring is necessary during cooking.)

  2. Stir in broccoli slaw; continue cooking, covered, 30 minutes or until broccoli slaw is crisp-tender. Turn off slow cooker. Stir in peas; let stand, covered, 5 minutes.

 
Alternate Cooking Method:
This recipe can be made in a 6-quart electric pressure cooker. Cut Beef Roast into 1-inch pieces. Place beef roast in pressure cooker; top with onions, tomatoes, broth, garlic, thyme, salt and pepper. Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 15 minutes on pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid. Add broccoli slaw and frozen potatoes. Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 3 minutes on pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid. Add peas and return pressure cooker lid. Let stand 5 minutes. (This recipe variation was tested in an electric pressure cooker at high altitude. Cooking at an altitude of less than 3000 feet may require slightly less cooking time. Refer to the manufacturer’s instructions.)

 

Nutrition:

314 Calories

3g Sat Fat

40g Protein

5.7 mg Iron

10.9 mg Zinc

Recipe courtesy of "Beef.  It's What's For Dinner"