Marinated flank steak is dredged in flour and then dipped in an egg wash and fried crispy brown, sliced into thin strips and served over a bed of rice garnished with chopped green onions.

Korean Beef

1 pound flank steak, cut into 4 pieces
1/3 cup soy sauce
1/3 cup granulated sugar
1 teaspoon grated ginger root
1 clove garlic, crushed
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/3 cup all-purpose flour
2 large eggs, beaten
2 cups peanut oil
3 green onions, trimmed and chopped

Hot cooked rice for accompaniment

1. Place flank steak in shallow pan or bowl; set aside.
2. Combine soy sauce, sugar, ginger root, garlic, salt and pepper. Pour over the flank steak and marinate for 20 minutes.
3. Place flour in a separate shallow pan or bowl, and beat the eggs in another separate shallow pan or bowl.
4. Once meat has finished marinating, drain and dredge both sides of each piece in flour. Dip the floured beef into beaten eggs.
5. Heat oil to 350°F (175°C) in a deep, heavy skillet.
6. Fry meat, in batches if necessary, until nicely browned and crispy.
7. Slice each piece diagonally into 1/2-inch strips.
8. Serve topped with chopped green onions over hot cooked rice.

Makes 4 servings.

Quickly stir-fried strips of tender beef steak are served atop sautéed onions and drizzled with a simple red wine pan sauce. If you like mushrooms and bell peppers, sauté some with the onion for added flavor, color and texture. Complete this simple, yet elegant dish with steamed red potatoes.

Bistro Beef Steak

1 pound boneless beef top sirloin steak, cut 3/4-inch thick
2 tablespoons chopped fresh Italian parsley leaves
2 cloves garlic, minced
1/2 teaspoon ground black pepper
1 large red onion
1 tablespoon olive oil
Salt (optional)
1/4 cup dry red wine
1 1/2 pounds new potatoes, steamed

1. Cut steak in half lengthwise and then crosswise into 1/2-inch thick strips. In medium bowl, combine beef, parsley, garlic and pepper; toss to coat. Set aside.
2. Cut onion into 1/4-inch thick slices; separate into rings. In large nonstick skillet, heat oil over medium-high heat until hot. Add onion; cook and stir 3 to 5 minutes or until crisp-tender. Remove to serving platter; keep warm.
3. In same skillet, add beef and stir-fry 2 minutes or until outside surface is no longer pink. Season with salt, if desired. Place beef on top of onion.
4. Add wine to skillet; cook and stir until browned bits attached to skillet are dissolved and liquid thickens slightly. Pour sauce over beef. Serve with potatoes.

Makes 4 servings.

Beef Strogonoff

Tender chunks of beef in a well-seasoned beef and mushroom sour cream sauce and served over hot cooked noodles or rice.

Beef Stroganoff

2 pounds beef tenderloin tips or boneless sirloin steak, cut into strips

1 tablespoon vegetable oil

Kosher or sea salt and freshly ground pepper to taste

2 cups beef broth* - divided use

1/4 cup butter

1 medium onion, chopped

2 garlic cloves, finely minced

8 ounces fresh mushrooms, sliced

2 tablespoons all-purpose flour

1 teaspoon kosher or sea salt (or to taste)

Freshly ground pepper to taste

1 teaspoon Worcestershire sauce

1/8 teaspoon paprika

1 tablespoon minced flat-leaf parsley or 1 teaspoon dried parsley leaves

1 (16-ounce) container sour cream (2 cups)

Parsley sprigs and paprika for garnish (optional)

Hot cooked noodles or rice

1. Trim any excess fat from beef and cut into 1 1/2 to 2 inch lengths, about 1-inch in width. Season with salt and pepper to taste.
2. In a large skillet heat the oil until hot over medium-high heat; add prepared beef and cook until browned, stirring occasionally, about 5 minutes. Add 1 cup of the beef broth, bring to a boil and reduce heat and simmer, covered, for about 10 to 15 minutes, or until beef is tender. Remove beef/broth mixture to a bowl and set aside.
3. Melt butter in the same skillet; add the onion and garlic and cook, stirring occasionally, until onion has softened, about 4 to 5 minutes. Add the mushrooms and cook for 1 to 2 minutes or until softened. Add the flour, stirring constantly and cook for 1 minute. Stir in the remaining 1 cup beef broth, salt, pepper, Worcestershire sauce, paprika andparsley. Return beef/broth mixture to skillet; bring to a boil and simmer, uncovered for 5 minutes, stirring occasionally.
4. Stir in the sour cream and heat just until hot; do not boil. Remove from heat.
5. Serve over hot cooked noodles or rice, garnish with parsley sprigs and a sprinkling of paprika, if desired.

Makes 8 servings

A beef bottom round roast braised long and slow with onion, celery and bell pepper until tender. It's then shredded and simmered in a spicy hot barbecue sauce for another hour. Serve this 'pulled beef' piled high on toasted buns or French rolls.

Beef In Hot Sauce

3 pounds boneless bottom round roast
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
6 cups water
1 1/2 cups tomato ketchup
3 tablespoons liquid hot pepper sauce
2 tablespoons packed brown sugar
2 tablespoons white distilled vinegar
2 garlic cloves, crushed
1 bay leaf
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon chili powder

 

Toasted hamburger buns or French rolls

1. In a Dutch oven, place a boneless bottom round roast, chopped onion, chopped celery and chopped green bell pepper. Cover with water, then cook slowly until tender, about 2 1/2 to 3 hours.
2. Remove the meat; cool, shred and return to the cooking liquid. Add ketchup, liquid hot pepper sauce, brown sugar, vinegar, crushed garlic cloves, bay leaf, salt, dry mustard, and chili powder. Cook slowly another hour. Remove the bay leaf before serving.
3. Serve on toasted hamburger buns or French rolls.

Makes 6 servings.