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    Recipes — beef sirloin steak

    Creamy Steak Fettuccine

    Perfect Mother's Day meal.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4

    Ingredients

        •    kosher salt
        •    2 tbsps butter
        •    2 cups of milk
        •    12 oz. fettuccine
        •    1 lb. sirloin steak
        •    2 cloves, minced
        •    4 cups of baby spinach
        •    2 tbsps all-purpose flour
        •    2 tbsps extra-virgin olive oil
        •    balsamic glaze, for drizzling
        •    freshly ground black pepper
        •    1 tbsp freshly chopped parsley
        •    1/2 cup freshly grated parmesan
        •    1 1/2 cup halved cherry tomatoes

    Method

    1. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and set aside.

    2. Coat both sides of steak with oil and season generously with salt and pepper. In a large skillet over medium-high heat, cook steak until your desired doneness, 4 minutes per side for medium rare. Transfer to a plate to let rest, 10 minutes, then thinly slice.

    3. Meanwhile, make alfredo sauce: Add butter to skillet and let melt, then add garlic and cook until fragrant, 1 minute. Whisk in flour and cook 1 minute more, then add milk and simmer until thickened, 5 minutes. Add parsley and Parmesan and season with salt and pepper. Add tomatoes and cook down 2 minutes.

    4. Add cooked pasta to sauce and toss until coated, then add spinach and toss until wilted.

    5. Top with sliced steak and drizzle with balsamic glaze.



    This great family recipe is thanks to delish Recipes at https://www.delish.com/cooking/recipe-ideas/a19867560/creamy-steak-fettuccine-recipe/

    Beef Chow Fun

    You will love this easy Beef Chow Fun recipe! Stir fried ho fun rice noodles with tender beef, bean sprouts, green onions coated in a simple but flavorful savory sauce.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 10


    Ingredients

    For the Beef Marinade:

        •    1 tsp soy sauce
        •    1 tsp sesame oil
        •    1/4 tsp black pepper
        •    1 tsp arrowoot starch or cornstarch
        •    8 ounces about 1/2 lb. sirloin steak, trimmed of fat, very thinly sliced against the grain


    For the Noodles:

        •    cooking oil
        •    2 garlic cloves minced
        •    salt and pepper to taste
        •    1 tsp toasted sesame oil
        •    1 cup mung bean sprouts
        •    pinch white pepper (Optional)
        •    1 tsp Mirin Japanese rice wine
        •    1 tbsp thinly sliced fresh ginger
        •    1/2 medium white onion sliced thinly
        •    4-5 green onions cut into thirds, divided
        •    1 tbsp Chinese cooking wine (I use Shaoxing)
        •    1 pound fresh flat rice noodles strands separated
        •    1/4 cup thinly sliced red cabbage for colour (Optional)
        •    1 1/2 tbsps dark soy sauce can substitute with gluten free tamari or coconut aminos for paleo-friendly version
        •    2-3 tbsps regular or light soy sauce can substitute with gluten free tamari or coconut aminos for paleo-friendly version


    Method

    1. In a medium bowl, combine the beef, soy sauce, sesame oil, starch, and black pepper. Or alternatively, add beef and marinade to a large zip-top bag - seal and shake. Marinate for at least 30 minutes.

    2. Prepare the noodles according to package instructions. If using fresh, separate the noodles into strands so they do not stick when frying. If using dry, once drained, drizzle with 1 teaspoon sesame oil and mix to combine to prevent sticking.

    3. Heat wok over high heat until you start to see smoke. Add enough oil to swirl around to coat the wok (about 1 tablespoon).

    4. Add beef and sear until just brown. Remove beef and transfer to a plate.

    5. Add more oil to coat the wok (about 2-3 tablespoons). Add ginger and garlic and saute for about 10 seconds. Add half of the green onions along with the white onions and continue cooking for another 30 seconds to a minute, until fragrant.

    6. Add the noodles and spread into an even layer. Allow the noodles to fry for about 20 seconds (for a light toasty layer to form)

    7. Add the dark and light soy sauce and mirin and toss the noodles evenly. Add the beef back into the pan and toss to coat everything evenly. Taste and adjust with salt, pepper or more soy sauce if needed.

    8. Toss in the red cabbage (if using), bean sprouts and the remaining green onions and remove from the pan.

    9. Serve hot with a pinch of hot sauce or a dash of white pepper.



    This great family recipe is thanks to Life-Made-Sweeter Recipes at https://lifemadesweeter.com/beef-chow-fun-fried-ho-fun-noodles/

    Tender Beef Kebabs (Shashlik) Recipe

    Beef Kebabs (or Shish kebabs) are a very important food and specialty of the Slavic people, but it’s not just limited to beef. Lamb, Pork, Chicken and even veggie kabobs are often on the menu!

    Beef skewers are a little tricky to master. The key is to give your kabobs plenty of time to marinate and don’t rush it! I like to marinate at least 4 to 6 hours.

    Prep Time

        •    Prep Time: marinate at least 4 to 6 hours
        •    Cook time: 10 minutes
        •    Yield: Serves about 15


    Ingredients

    For steak kabobs:

        •    15 medium bamboo or wood skewers
        •    1 large purple onion sliced into 1 1/2" wide pieces
        •    2 bell peppers any color, sliced into 1 1/2" wide pieces
        •    2 lbs good quality beef I used top sirloin, cut into 1 1/2" pieces


    For steaks marinade:

        •    2 dry bay leaves
        •    1 cup mild olive oil
        •    4 garlic cloves pressed
        •    1 tsp salt (optional: fine sea salt)
        •    1 tsp freshly ground black pepper
        •    1/2 cup fresh lemon juice from 2 medium lemons
        •    3 tbsps fresh or frozen dill chopped (or 1 tbsp dry dill weed)


    Method

    1. Combine all of your marinade ingredients in a large glass or plastic bowl (do not use aluminum) and stir to combine.

    2. Slice meat and transfer it into the marinade bowl, stirring well to coat. Marinate beef in the refrigerate4 to 6 hours, stirring a few times while marinating to make sure meat is evenly marinated. Note: Sometimes after long periods of refrigeration, the oil in the marinade can firm up a bit; it will liquify again if you let the marinated meat sit at room temp 30 minutes before skewering.

    3. Soak bamboo or wooden skewers at last 30 min. After the meat is done marinating, slice veggies and skewer them with meat onto Bamboo skewers. Brush/ pour remaining marinade over skewers.

    4. Grill over med/high heat for about 8-10 minutes or until you've reached the desired doneness, rotating every 2-3 minutes for even grilling. Remove kebobs from grill and let them rest at least 5 minutes before eating. If you cut into them right away, they will juice out and end up dry. Serve with your favorite steak sauce

    NOTES:

        •    Using bamboo or wood skewers is best. The heat from a metal skewer can start cooking your meat from the inside, ruining that juicy pinkness that you might desire.

        •    Soak your wooden skewers in water at least 30 minutes so they don't scorch or burn completely on the grill.

        •    Don't crowd your skewers. You want a little space between your meat and veggies so your food grills on all sides.



    This great family recipe is thanks to Natasha's Kitchen Recipes at https://natashaskitchen.com/tender-beef-kebabs-shashlik-recipe/

    Lemongrass Beef Skewers

    Lemongrass Beef Skewers – amazing and juicy beef skewers grilled to perfection. A must-have for family gathering or parties!

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves about 22 skewers


    Ingredients

        •    20-22 wooden skewers
        •    1.5 pounds top sirloin steak


    For the marinade:

        •    1/4 tsp salt
        •    3 tbsps sugar
        •    3 tbsps fish sauce
        •    2 tbsps minced garlic
        •    1 1/2 tbsps sesame oil
        •    1/4 cup minced shallot
        •    2 tbsps sweet soy sauce
        •    1/2 tsp freshly ground black pepper
        •    1/3 cup minced fresh lemongrass, white part only


    For the garnish:

        •    1/4 cup slightly sautéed scallion
        •    1/4 cup roasted peanut, crushed


    Method

    1. Slice the steak into small thin pieces approximately 3/4" square and 1/4" thick.

    2. Combine all the ingredients for the Marinade. Add the Marinade to the meat and mix well. Marinate for at least 1 hour.

    3. Soak the wooden skewers in water for at least 30 minutes. Insert the meat through the wooden skewers.

    4. Heat up the grill. Grill the meat for at least 2-3 minutes on each side, or until desired tenderness.

    5. Garnish the Lemongrass Beef Skewers with bits of crushed peanuts and sautéed scallion before serving.

    NOTES: To make the sautéed scallion, heat up a non-stick pan with 2 teaspoons cooking oil. When the oil is hot, add in the 1/4 chopped scallions. Add salt to taste. Slightly sautéed for 1 minute.



    This great family recipe is thanks to RASA MALAYSIA Recipes at https://rasamalaysia.com/lemongrass-beef-skewers/

    Thai Beef Salad Recipe

    Thai Beef Salad - tender greens with perfectly seared beef in a savory Thai salad dressing that is packed with lots of flavor and great for clean eating!

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 5 minutes
        •    Yield: Serves 2


    Ingredients

        •    A tiny bit of cooking oil
        •    1 lb grilled top sirloin or trimmed rib eye steak (approx. 450 grams)


    For the salad:

        •    1 cup spinach leaves
        •    1/2 cup fresh cilantro
        •    2 thinly sliced shallots
        •    1/2 cup fresh mint leaves
        •    6-8 cherry tomatoes cut in halves


    For the dressing:

        •    sugar to taste
        •    1/4 cup lime juice (approx. 5 tbsps)
        •    1/4 cup fish sauce (approx. 5 tbsps)
        •    1-2 red birds eye chilies finely chopped


    Method

    1. Preheat a pan on high heat until very hot. Add a bit of cooking oil and spread it evenly across the bottom. Let the steak sit in the pan for around a minute to get a nice crust. Flip over the steak and repeat. Reduce heat to medium and cook to your liking. Wrap the meat in aluminum foil and allow resting for about 5 – 10 minutes before thinly slicing across the grain.

    2. In a bowl whisk together fish sauce, lime juice, bird's eye chilies and sugar to taste. Toss in the mint leaves, cilantro, shallots and cherry tomatoes and mix well. Serve the salad mix on top of a bed of spinach and drizzle some of the dressing over.

    NOTES: If you have the access to a grill, this will produce even better results. Cooking time of the steak depend on how thick it is and if you prefer it rare, medium rare or well done. For a less spicy alternative, use fresh red finger length chilies with seeds and central stem removed. Temper the meat by letting it rest in room temperature for 30 minutes before grilling/cooking.



    This great family recipe is thanks to RASA MALAYSIA Recipes at https://rasamalaysia.com/thai-beef-salad-recipe/