Beef Pitas with Yogurt Sauce

Recipe from: Taste of Home
This is very similar to a Greek Gyro. Mmmmm, so good!
Serving size: 4

Ingredients

• 1 cup (8 ounces) fat-free plain yogurt
• 1/4 cup minced fresh parsley
• 1/2 teaspoon minced garlic
• 1/8 teaspoon salt
• 
  PITAS:
• 1 teaspoon dried oregano
• 1 teaspoon minced fresh rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 pound beef top sirloin steak, cut into thin strips
• 1 large sweet onion, sliced
• 4 teaspoons olive oil, divided
• 4 whole gyro-style pitas (6 inches), warmed

Directions

• For sauce, in a small bowl, combine the yogurt, parsley, garlic and salt. Refrigerate until serving.
• In a large resealable plastic bag, combine the oregano, rosemary, salt and pepper; add beef. Seal bag and toss to coat.
• In a large nonstick skillet, saute onion in 2 teaspoons oil until golden brown. Remove and keep warm. Saute beef in remaining oil until no longer pink.
• Serve beef and onion on pitas with yogurt sauce. Yield: 4 servings.

Ginger Sirloin Strips

Ingredients

• 1 can (14 ounces) pineapple tidbits
• 1 can (11 ounces) mandarin oranges
• 2 tablespoons cornstarch
• 1-1/2 pounds boneless beef sirloin steak, cut into strips
• 4-1/2 teaspoons minced fresh gingerroot
• 1 tablespoon Crisco® Pure Olive Oil
• 1 can (14 ounces) whole-berry cranberry sauce
• 1 cup thinly sliced green onions
• Hot cooked rice

Directions

• Drain pineapple and oranges, reserving juice; set fruit aside. In a small bowl, combine cornstarch and juices until smooth; set aside.
• In a large skillet or wok, stir-fry beef and ginger in oil until meat is no longer pink. Add the cranberry sauce, onions and pineapple. Stir cornstarch mixture and gradually add to skillet; cook and stir until slightly thickened. Gently stir in oranges. Serve with rice. Yield: 7 servings.

Asparagus Beef Lo Mein

Ingredients:

* 1 boneless beef sirloin steak (1 pound), thinly sliced
* 2 tablespoons olive oil
* 1 pound fresh asparagus, trimmed and cut into 2-1/2-inch pieces
* 1/4 teaspoon minced garlic
* 2-1/4 cups water, divided
* 2 packages (3 ounces each) beef ramen noodles
* 2/3 cup hoisin sauce

Directions:
In a large skillet or wok, stir-fry beef in oil for 5 minutes or until meat is no longer pink. Add the asparagus and garlic; stir-fry for 2 minutes or until asparagus is crisp-tender.
In a small bowl, combine 1/4 cup water and 1/2 teaspoon seasoning from one ramen noodle seasoning packet; stir until dissolved. Add hoisin sauce; stir into the beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. (Discard remaining seasoning from opened packet.)
In a large saucepan, bring remaining water to a boil; add ramen noodles and contents of remaining seasoning packet. Cook for 3 minutes. Remove from the heat; cover and let stand until noodles are tender. Serve with beef mixture. Yield: 4 servings.

Steak & Onions

Ingredients:
1 large onion, halved and sliced
2 tablespoons butter
1/3 cup white wine or chicken broth
1 garlic clove, minced
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
2 beef tenderloin steaks (1-1/2 to 2 inches thick and 8 ounces each)

Directions:

In a large skillet, cook onion in butter over medium heat for 15-20 minutes or until onion is golden brown, stirring frequently. Stir in wine or broth and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until liquid has evaporated. Meanwhile, combine the rosemary, salt and pepper; rub over steaks. Broil 4 in. from the heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Serve with caramelized onions. Yield: 2 servings.

Cuban-Style Marinated Steak

1/4 C. Orange Juice
2 TBLS. Lime Juice
2 TBLS. Vegetable Oil
2 TBLS. Montreal Steak Seasoning (McCormick Grill Mates)
1 1/2 tea. Oregano Leaves
1/2 tea. Gorund Cumin

Mix all ingredients. Use to coat and marinate a 2 lbs. Sirloin Steak for 30minutes plus minutes. Grill steak and bursh marinade sauce halfway through cooking.

Onion Beef Muffin Cups

It sounds funny but it is so good. We use our left over Pot Roast for this Recipe. And I usually use 2 small onions instead of 3. I also add a little extra brown sugar for a sweeter taste.

4 Servings

• 3 medium onions, thinly sliced
• 1/4 cup butter, cubed
• 1 boneless beef top sirloin steak (1-inch thick and 6 ounces), cut into 1/8-inch slices
• 1 teaspoon all-purpose flour
• 1 teaspoon brown sugar
• 1/4 teaspoon salt
• 1/2 cup beef broth
• 1 tube (16.3 ounces) large refrigerated flaky biscuits
• 3/4 cup shredded part-skim mozzarella cheese
• 1/3 cup grated Parmesan cheese, divided

Directions:

In a large skillet, cook onions in butter over medium heat for 10-12 minutes or until very tender. Remove and keep warm. In the same skillet, cook steak for 2-3 minutes or until no longer pink.
Return onions to pan. Stir in the flour, brown sugar and salt until blended; gradually add broth. Bring to a boil; cook and stir for 4-6 minutes or until thickened.
Separate biscuits; split each horizontally into three portions. Press onto the bottom and up the sides of eight ungreased muffin cups, overlapping the sides and tops. Fill each with about 2 tablespoons beef mixture.
Combine mozzarella cheese and 1/4 cup Parmesan cheese; sprinkle over filling. Fold dough over completely to enclose filling. Sprinkle with remaining Parmesan cheese.
Bake at 375° for 12-15 minutes or until golden brown. Let stand for 2 minutes before removing from pan. Serve warm.

Asian-Style Flank Steak

4 to 6 servings

• 1/2 cup dry Sherry
• 1/3 cup soy sauce
• 2 tablespoons ketchup
• 2 garlic cloves, minced
• 1 1/2 tablespoons minced peeled fresh ginger
• 1 tablespoon Asian sesame oil
• 1 (1 1/2- to 1 3/4-pound) flank steak

Directions:

Whisk first 6 ingredients in 13x9x2-inch glass baking dish. Add steak; turn to coat. Let marinate at room temperature 2 hours, turning occasionally.

Preheat broiler. Transfer steak to broiler pan. Drain marinade from dish into medium saucepan; boil 3 minutes. Broil steak until cooked to desired doneness, about 4 minutes per side for medium-rare. Using tongs, transfer steaks to platter; let stand 5 minutes. Cut crosswise into thin slices and serve, passing cooked marinade as sauce.

Thai-Style Beef & Rice

4 Servings

1 (6.2-Ounce) Package Rice-A-Roni Fried Rice

2 tbls. Butter

1 lb. boneless sirloin or top round steak, cut into thin strips

2 cloves garlic, minced

¼ tea. crushed red pepper flakes

1 tbls. sesame oil

2 cups. fresh snow peas

½ cup red and/or yellow bell pepper strips

½ cup julienne carrots

3 tbls. soy sauce

1 tbls. peanut butter

¼ cup chopped cilantro (optional)

In a large skillet over medium heat, sauté rice-vermicelli mix with butter until vermicelli is golden brown.

Slowly stir in 2 Cups water and special seasonings; bring to a boil. Reduce heat to low. Cover; simmer 15-20 minutes or until rice is tender. Let stand 3 minutes.

Meanwhile, toss steak with garlic and red pepper flakes; set aside. In another large skillet or wok over medium-high heat, heat oil until hot. Add now sea peas, bell peppers, & carrots; stir-fry 2 minutes. Add meat mixture, stir-fry 2 minutes. Add soy sauce and peanut butter; stir-fry 1 minute or until meat is barely pink inside and veggies are crisp-tender. Serve meat mixture over rice; sprinkle with cilantro, if desired.

Artichoke Steak Salad

6 Servings

• 2 pounds boneless beef sirloin steaks
• 12 cherry tomatoes
• 1 medium red onion, sliced
• 1 jar (7-1/2 ounces) marinated artichoke hearts, drained and sliced
• 1 cup sliced fresh mushrooms
• 1/4 cup red wine vinegar
• 1/4 cup Crisco® Pure Olive Oil
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried rosemary, crushed
• 1/2 teaspoon pepper
• 1/2 teaspoon minced garlic
• 6 cups torn fresh spinach

Directions:

Grill steaks, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
Meanwhile, in a large bowl, combine the tomatoes, onion, artichokes and mushrooms. In a small bowl, whisk the vinegar, oil, sugar, salt, oregano, rosemary, pepper and garlic. Pour over vegetable mixture and toss to coat.
Thinly slice steaks across the grain. Add beef and spinach to vegetable mixture; toss to coat.

Beef Noddle Bowl

12 oz. Linguine, uncooked

3 cups broccoli florets

3 medium carrots, peeled and sliced

2 tsp. vegetable oil

1 lb. beef sirloin steak, cut into strips

1/2 cup Kraft Zesty Italian Dressing

1/2 cup teriyaki sauce

1 tsp. ground ginger

Cook pasta as directed on package, adding broccoli and carrots to the cooking water for the last 5 min. of the the pasta cooking time. Drain pasta mixture.

Meanwhile, heat oil in large nonstick skillet. Add meat, dressing, teriyaki sauce and ginger; cook until heat is no longer pink.

Optional: Add some water and cornstarch to thicken up the sauce.

Top pasta mixture with meat mixture and serve.

I thought this recipe would also be good to substitute the carrots and broccoli with your favorite stir fry veggies.

Sour Cream Steaks

Note: This taste really good when the meat is tenderized. Try to cut the meat really thin or maybe cook it in the crock pot.
Serves: 6
2 lbs. round steaks
2 Tbs. Flour
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. paprika
1/2 tsp/ dry mustard
1/4 Cup vegetable oil
3 Tbs. butter
1/2 Cup chopped onion
1 clove garlic (pressed)
3/4 water
3 Tbs.. Soy Sauce
3 Tbs. Brown Sugar
3/4 Cup Sour Cream

Preheat oven 300 degrees
Dust meat with flour & Pound with mallet. Sprinkle with salt, pepper, paprika, & dry mustard. Heat oil in skillet over medium heat; add butter and sear steaks on 1 side. Turn meat; add onion, garlic, water, soy sauce, brown sugar, & sour cream. Cover and bake 30-45 minutes.