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Old 12-14-2007, 02:59 PM   #1
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Beef strips

I got some beef strips, not like NY strip, but lets say fajitas size, what can I do with these? I was cutting up some meat and the first hunk I had was awesome, one solid piece I ended up making 8 top sirloin steaks out of them. But this one when I cut open the package it was 4 hunks made to look like one piece. And please dont say the obvious answer of fajitas.



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Old 12-14-2007, 03:02 PM   #2
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Marinate in teriyaki sauce and cook up.

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Old 12-14-2007, 03:05 PM   #3
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Dice them up and make chili
If you've never had it before, how do you know you don't like it?
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Old 12-14-2007, 03:11 PM   #4
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Welcome to DC TJ....How about marinate in Soy Sauce, OJ, Garlic, Honey, and Chinese 5 spice for a beef stir fry dish!

Have Fun & Enjoy!
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Old 12-14-2007, 03:20 PM   #5
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Could you slice it thinly, marinate in Uncle Bob's marinade, thread onto skewers, and grill. Beef Satay!
Practice safe lunch. Use a condiment.
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Old 12-14-2007, 03:26 PM   #6
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Mongolian Beef


1 pound Flank steak, sliced thin
peanut oil for frying
1 small onion or shallot, sliced thin
4 oz snow peas
4 oz scallion, green part only
4 oz button mushrooms
2 cloves finely minced garlic


1 Egg white
1/2 tsp Salt
1 tsp Cornstarch


1 tsp Cornstarch
1 tsp Turbinado Sugar
1 tsp chili sauce
2 Tbs rice wine
2 Tbs Hoisin sauce
2 Tbs soy sauce
1/4 cup beef stock

Combine sauce ingredients and set aside. Combine egg white, salt and cornstarch, add meat, and mix well to coat. Heat 2 Tbs oil in wok over high heat, stir fry meat until just cooked through, and remove from wok. Add additional Tbs peanut oil to wok and stir fry onion or shallot, and snow peas, and for 1 minute. Add green onion, mushrooms and garlic and continue stir-frying until mushrooms are tender. Add sauce to vegetables and heat until sauce has thickened. Add meat and stir until heated through. Thinly slice white part of scallion to use as garnish.
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Old 12-14-2007, 03:35 PM   #7
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^ Sounds good. I will try it. Here are some pics from the last hunk I cut up. Sadly the ones with the strip didn't turn out so well:

I did that last minute and on a George Foreman grill, the guy who ate it said it was the best steak he had ever had. Thus the reason for the low lighting it was as long as I could get it away from him.
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Old 12-14-2007, 04:52 PM   #8
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That's the best looking piece of meat I ever saw come off of one of those GF grills. Good job.
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Old 12-14-2007, 05:06 PM   #9
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This was tonights, I don't have an outdoor grill. And I used to cook in a semi, so cooking in a kitchen I can do some decent things.
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Old 12-15-2007, 01:37 AM   #10
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Another option could be beef strogonoff. This is a recipe I use with some of the teenagers I teach cooking to:

Beef Stroganoff


2 tablespoons vegetable oil
1 medium-sized onion
150g pack small chestnut mushrooms,
1 clove garlic
600g beef steak – suitable for frying (rump is best)
100 ml white wine
125g sour cream
1 rounded tablespoon coarsely chopped fresh tarragon, plus extra to garnish
˝ teaspoon paprika
Salt and ground black pepper
1 tbs corn flour

1.Peel and slice the onion, and halve the mushrooms, peel and chop the garlic.
2. Trim excess fat from the steak and slice into 2cm strips.
3.Heat 1 tablespoon of oil and sauté the onion, mushrooms and garlic until soft and starting to brown. Season with salt and pepper. Remove to a bowl or plate.
4. Add the rest of oil and paprika. When hot add the beef stirring occasionally to colour the meat. Season with salt and pepper and add to mushroom mixture, leaving any juices in the pan
5. Add the wine or water to the pan. Cook over low heat for 5 minutes to reduce, and then add the yogurt mixed with corn flour and cook or a further minute,
6. Add a little water if the mixture is too thick, then add the beef and mushroom mixture, the tarragon
7. garnish with chopped tarragon leaves and serve, if you like, with tagliatelle tossed in olive oil.

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