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Blackened Beef Stir Fry

12 ounces boneless beef top sirloin steak or top round steak
1 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon dried thyme, crushed
1/4 teaspoon black pepper
1/8 teaspoon salt
1/8 to 1/4 teaspoon ground red pepper
2/3 cup beef broth
2 tablespoons tomato paste
2 teaspoons cornstarch
Nonstick spray coating
2 cups broccoli florets
1 medium carrot, bias sliced
2 cups sliced fresh mushrooms
1/2 cup bias-sliced green onion
1 8-ounce package frozen baby corn, thawed
2 tablespoons beef broth
2 cups hot cooked rice

Prep Time: 30 minutes

Trim separable fat from beef; partially freeze meat. Cut meat across the grain into thin bite-size strips.

In a medium bowl stir together paprika, garlic powder, thyme, black pepper, salt, and red pepper. Add steak strips; toss to coat well.

In a small bowl stir together the 2/3 cup beef broth, tomato paste, and cornstarch. Set aside.

Spray a cold wok or 12-inch skillet with nonstick spray coating. Preheat wok or skillet over medium heat. Stir-fry broccoli and carrot for 3 minutes. Add mushrooms and onions. Stir-fry 2 minutes more. Add corn; stir-fry 2 minutes more. Remove vegetables from wok. Carefully add the 2 tablespoons broth to the wok. Add the meat and stir-fry for 2 to 3 minutes.

Push meat from center of wok. Stir broth-cornstarch mixture; add to center of wok. Cook and stir till thickened and bubbly. Return vegetables to wok. Heat through. Serve over rice.

I will have 5 recipes listed on this page and they will change each month.
Hot Oriental Beef and Pasta

12 ounces boneless beef top sirloin steak, cut 1 inch thick
4 ounces packaged dried spaghetti or vermicelli, broken, or rotini
1/4 cup orange juice
2 tablespoons hoisin sauce
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon toasted sesame oil
1/8 teaspoon ground red pepper
Nonstick spray coating
1 clove garlic, minced
10 ounces fresh asparagus, cut into 1-inch pieces (about 2 cups)
1 medium carrot, cut into thin strips
1 small red onion, cut into wedges

Prep Time: 25 minutes
Cooking Time: 15 minutes

Trim fat from beef. Partially freeze beef. Thinly slice across the grain into bite-size strips. Set aside.

Cook pasta according to package directions, except omit any oil and salt. Drain pasta. Cover and keep warm.

Meanwhile, for sauce, stir together orange juice, hoisin sauce, soy sauce, sesame oil, and red pepper. Set aside.

Spray an unheated wok or 12-inch skillet with nonstick coating. Preheat over medium-high heat until a drop of water sizzles. Add garlic; stir-fry for 15 seconds. Add asparagus and carrot; stir-fry for 1 minute. Add onion; stir-fry for 2 to 3 minutes more or till vegetables are crisp-tender. Remove vegetables from wok or skillet.

Add beef to wok or skillet. Stir-fry about 3 minutes or till desired doneness. Return vegetables to wok or skillet. Drizzle sauce over all. Toss to coat all ingredients. Heat through. Serve over pasta.
Citrus-Tequila Fajitas

12 ounces beef flank steak
3 tablespoons frozen orange juice concentrate, thawed
3 tablespoons tequila or water
2 tablespoons lime juice
1 teaspoon grated gingerroot
1/2 teaspoon dried oregano, crushed
1/8 teaspoon salt
1/8 teaspoon ground red pepper
1 clove garlic, minced
8 small corn or four 8 to 10-inch flour tortillas
1/2 of red or yellow sweet pepper, cut into strips
1/2 of small onion, sliced and separated into rings
Sliced fresh chili peppers (optional)

Prep Time: 10 minutes
Cooking Time: 12 minutes

Score meat by making shallow cuts at 1-inch intervals diagonally across steak in a diamond pattern. Repeat on the other side. Place meat in a plastic bag set in a shallow dish. For marinade, stir together orange juice concentrate, tequila or water, lime juice, gingerroot, oregano, salt, ground red pepper, and garlic. Pour over meat in bag. Close bag. Marinate 30 minutes at room temperature or in the refrigerator up to 4 hours, turning bag occasionally.

Drain meat, reserving marinade. Place meat on the unheated rack of a broiler pan. Broil meat 3 inches from the heat for 12 to 14 minutes or until desired doneness, turning once. (Or, grill meat on an uncovered grill directly over medium coals for 12 to 14 minutes or until desired doneness, turning once.) Thinly slice meat diagonally across the grain.

To warm tortillas, wrap in foil. Place beside broiler pan or on grill rack for the last 8 minutes of cooking meat.

Meanwhile, pour reserved marinade into a small saucepan. Stir in sweet pepper strips and onion. Bring to boiling; reduce heat. Simmer, uncovered, for 3 to 5 minutes or until vegetables are tender.

To serve, immediately fill warmed tortillas with beef. Using a slotted spoon, spoon pepper-onion mixture over beef. If desired, sprinkle with chili peppers. Roll up fajitas
1 teaspoon dried rosemary, crushed
1 teaspoon grated fresh gingerroot
1 5- to 6-pound beef rib roast
Onion Gravy (see recipe below)
1 teaspoon salt
1/4 teaspoon pepper

Prep Time: 18 minutes
Cooking Time: 150 minutes

Combine rosemary, gingerroot, salt, and pepper; rub on all surfaces of meat. Place roast, rib side down, in shallow roasting pan. Insert meat thermometer. Make sure that the thermometer bulb doesn't rest on bone.

Roast in a 350° F oven till meat thermometer reaches desired temperature. Allow 2-1/2 to 2-3/4 hours for 140° F to 145° F (medium-rare); 3 to 3-1/4 hours for 155° F (medium); and 3-1/4 to 3-1/2 hours for 170° F (well done). Cover meat; let stand about 15 minutes before carving. Serve with Onion Gravy.

Onion Gravy: Cook 1 large onion, chopped, in 3 tablespoons fat from pan drippings, margarine, or butter in a medium saucepan till tender but not brown. Stir in 1/4 cup all-purpose flour, 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1/8 teaspoon dried rosemary, crushed. Add beef broth to any pan drippings to equal 2 cups. Stir into flour mixture. Cook and stir over medium heat till mixture is thickened and bubbly. Cook and stir 1 minute more. Makes 2-1/2 cups.
1 beaten egg
1/4 cup fine dry bread crumbs
6 slices crisp cooked bacon, crumbled
4 to 6 fresh serrano or 2 to 3 jalapeno chili peppers, seeded and finely chopped (3 tablespoons)*
2 tablespoons milk
1 pound lean ground beef
1 fresh Anaheim or mild green chili pepper, seeded and cut into rings
1 small onion, thinly sliced and separated into rings
2 tablespoons margarine or butter
4 lettuce leaves
4 Kaiser rolls or hamburger buns, split and toasted

Prep Time: 15 minutes
Cooking Time: 15 minutes

In a large mixing bowl stir together egg, bread crumbs, bacon, serrano or jalapeņo chili peppers, and milk. Add ground beef and mix well. Shape meat into four 3/4-inch-thick patties.

Grill patties, on an uncovered grill, directly over medium coals for 15 to 18 minutes or till no pink remains, turning once.

Meanwhile, in a small saucepan or skillet cook the Anaheim or mild green chili pepper and onion in margarine or butter about 10 minutes or till onion is tender. Serve burgers on lettuce-lined buns. Top burgers with pepper-onion mixture.

*Note: Because hot peppers contain oils that can burn your eyes, lips, and skin, protect yourself when working with peppers by wearing plastic gloves or bags. Be sure to wash your hands thoroughly before touching your eyes or face.