Tasty Tuesday: Let's Stir {Fry} Things Up

When combining two cultural classics, there's no tastier combination than all-American beef and an Asian stir fry. Whether you're visiting your favorite hibachi restaurant or trying your hand at a home style wok, a beef stir fry is dinner done right! 

Mixed with your favorite teriyaki sauce and summer veggies and served on a bed of fried or steamed rice, this style of beef is hard to beat! Tons of flavor and wonderful textural variety makes this dinner one for the books.

Check out this recipe from www.BeefItsWhatsForDinner.com so you can #LiveAFlavorfulLife. As always- Beef, It's What's for Dinner.

Asian Beef & Vegetable Stir Fry

Total Recipe Time: 30 minutes
Makes: 4 servings

Ingredients

• 1 pound beef Top Sirloin Steak boneless, cut 1 inch thick
• 4 cups assorted fresh vegetables (sugar snap peas, broccoli florets, bell pepper strips, carrot sticks)
• 1 clove garlic, minced
• 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)

Recipe

1. Cut beef steak lengthwise in half, then crosswise into 1/4 inch strips
2. Combine vegetables and 3 tablespoons of water in a nonstick skillet. Cover and cook over medium-high heat for about 4 minutes or until crisp-tender. Remove and drain.
3. Heat same pan over medium-high heat until hot. Add half of the beef and half of the garlic; stir fry 1-2 minutes or until outside of beef is no longer pink. remove from heat and 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.
5. Sprinkle with peanuts (if desired).

Tasty Tuesday: Kabobtastic!

Kabobs are a summertime classic because they combine two things linked directly to the summer months- fresh vegetables and grilling! 

Take those fresh garden veggies, grab some skewers, marinate a great cut of beef, assemble and line those babies up on the grill. Make them tastier by mixing up a lite, taste-contrasting sauce/dip to give your pallet a fiery bite with a cool finish. 

There's loads of recipes online, but we suggest this one off of www.BeefItsWhatsForDinner.com.

Ingredients

1 pound beef Top Sirloin Steak boneless, cut 1-inch thick
1 large green, red or yellow bell pepper, cut into 1-1/4-inch pieces
12 large mushrooms
1 package (6.0 ounces) long grain and wild rice blend
1/4 teaspoon salt

Seasoning

1 tablespoon fresh lemon juice
1 tablespoon olive oil
1 tablespoon water
2 teaspoons Dijon-style mustard
1 teaspoon honey
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper

Instructions for Beef, Pepper & Mushroom Kabobs

1. Trim fat from beef steak; cut into 1-1/4-inch pieces. 
2. In large bowl, whisk together seasoning ingredients; add beef, bell pepper and mushrooms, tossing to coat. 
3. Alternately thread pieces of beef, bell pepper and mushrooms on each of four 12-inch metal skewers.
4. Prepare rice according to package directions; keep warm.
5. Meanwhile place kabobs on grid over medium, ash-covered coals. Grill kabobs, covered, 8 to 11 minutes (over medium heat on preheated gas grill, 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally; season with salt. Serve kabobs with rice.

Test Kitchen Tips
To broil, place kabobs on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Broil 9 to 12 minutes for medium rare to medium doneness, turning occasionally; season with salt.