Listado de: Steak

A variety of textures and colours are a feature of most stir-fries. Here, the goodness of beef pairs up with delicious crisp-tender vegetables and velvety mushrooms. For convenience you can slice or chop ingredients and refrigerate for up to one day ahead.
10 Minutes

4 Servings

¼ cup (50 mL) light soy sauce
2 tbsp (30 mL) rice vinegar
1 tbsp (15 mL) granulated sugar
2 tsp (10 mL) sesame oil
4 tsp (20 mL) corn starch
8 oz (250 g) trimmed Top Sirloin Beef Grilling Steak (sirloin tip or top sirloin)
1 cup (250 mL) wholegrain brown rice
6 baby bok choy
1 tbsp (15 mL) vegetable oil
¼ cup (50 mL) julienned ginger root
3 large cloves garlic, minced
¼ tsp (1 mL) hot red pepper flakes (optional)
2 medium carrots, thinly sliced
2 medium onions, sliced
1 pkg (227g each) sliced fresh white or crimini mushrooms
½ cup (125 mL) chicken broth or water
½ cup (125 mL) frozen corn niblets (optional)
½ cup (125 mL) blanched, halved, unsalted peanuts
½ cup (125 mL) chopped cilantro leaves or sliced green onions

Mix soy sauce, vinegar, sugar, sesame oil, and cornstarch together in small measuring cup until smooth. Pour half into a medium bowl for marinade and set the remainder aside. Slice steak across the grain into very thin slices. Add to marinade and let stand for 20 minutes. Meanwhile cook rice according to package directions and separate bok choy leaves from stalks; set aside.
Heat 2 tsp (10 mL) of the oil in large non-stick skillet or wok over medium-high heat until hot; add ginger root, garlic and pepper flakes (if using) and stir-fry for 30 seconds or until fragrant but not browned. Remove beef from marinade with slotted spoon; add to hot skillet and stir-fry for 2 to 3 minutes or until browned. Transfer to bowl; keep warm.
Add remaining oil to the skillet and cook bok choy stalks, carrots, onions and mushrooms, stir-frying for 3 to 5 minutes. Add broth and corn (if using); cover and cook for 2 to 3 minutes or until vegetables are just tender-crisp. Stir in bok choy leaves and push vegetables to the side of skillet. Pour reserved soy sauce mixture and leftover marinade into middle of skillet; bring to boil for 1 minute, stirring constantly until slightly thickened. Return beef mixture along with any accumulated juices to skillet and add peanuts; toss with vegetables and heat through.
Serve over hot rice and garnish with cilantro or green onions.

Recipe courtesy of Mushrooms Canada. For more recipes featuring the great taste of Canadian mushrooms, visit: mushrooms.ca
Variations: Substitute broccoli for bok choy. Substitute small shiitake caps for half of the sliced mushrooms. Substitute raw cashews for peanuts.
Tip: Partially freeze meat to enable cutting it very thin.

Vary the vegetables in this colourful beef stir-fry recipe according to your family’s tastes; snow peas, sweet peppers and bean sprouts are all good additions. If you can’t find Stir-fry Beef Strips just ask the meat counter staff to cut any Beef Grilling Steak into strips for you to make this tasty Thai Style Beef & Broccoli Stir-Fry.
10 Minutes

4 Servings

¼ cup (50 mL) beef broth
2 tbsp (30 mL) Thai fish sauce (or soy sauce)
2 tbsp (30 mL) cornstarch
1 tsp (5 mL) finely grated lime rind
1 tbsp (15 mL) fresh lime juice
2 tsp (10 mL) granulated sugar
2 tsp (10 mL) sesame oil
1 lb (500 g) Beef Stir-Fry Strips or Grilling Steak cut into strips
3 cup (750 mL) small broccoli florets
14 oz (398 mL) can baby corn, drained and cut cobs in half
3 cloves garlic, minced
2 tsp (10 mL) minced ginger root
1 tsp (5 mL) minced seeded hot chili pepper
1 ½ cup (375 mL) grape tomatoes, halved
⅓ cup (75 mL) slivered fresh basil leaves

Combine beef broth, fish sauce, cornstarch, lime rind and juice, sugar and sesame oil in large sealable freezer bag. Add beef strips; seal bag, squeezing gently to massage marinade into beef. Refrigerate for up to 30 minutes.
Drain meat through colander set over bowl, reserving marinade. Stir-fry beef strips using medium-high heat in hot lightly oiled nonstick skillet for 2 minutes or until browned but still pink inside. Transfer meat to clean bowl.
Stir-Fry broccoli in the same skillet for 3 to 5 minutes or until almost tender-crisp. Add baby corn, garlic, ginger and hot pepper; stir-fry for 30 seconds or until corn is starting to brown. Return beef to skillet along with any juices in bowl and reserved marinade. Bring to boil; cook, stirring, for 1 to 2 minutes or until sauce is bubbly and thickened. Stir in tomatoes and heat through. Remove from heat; stir in basil. Serve stir-fry over steamed jasmine rice or Thai rice noodles.

Time-saver Tip: For time-efficiency, let the meat marinate while you prepare the vegetables.
Cook’s Notes: Wear rubber or plastic gloves when preparing hot peppers, and wash your knife and cutting board in hot soapy water immediately afterward.
An excellent source of Iron (27% RDI) and Zinc (70% RDI).

This Southwestern Beef Steak & Kidney Beans recipe is much like having a stir-fry without the complicated cooking urgency that a stir-fry demands. For dinner in 20 minutes, start by making rice. As it cooks, you can get everything else made and ready to serve.
20 Minutes

4 Servings

1 tsp (5 mL) Cajun spice
1 tsp (5 mL) ground cumin
¼ tsp (1 mL) salt
¼ tsp (1 mL) hot pepper flakes
1 lb (0.45 kg) Beef Minute Steak (or thin cut Grilling Steak)
2 tbsp (30 mL) olive oil
½ cup (125 mL) chopped red onion
1 sweet red pepper, diced
½ cup (125 mL) salsa
½ cup (125 mL) frozen corn
⅓ cup (75 mL) tomato ketchup
19 oz (540 mL) can kidney beans, drained and rinsed
Lime Wedges

Combine Cajun spice, cumin, salt and pepper flakes in small bowl. Set aside half of mixture. Sprinkle both sides of steak with remaining mixture.
Heat half of the oil in non-stick skillet over medium-high heat, cook steak about 8 minutes, turning at least twice, for medium-rare doneness 145°F(63°C). Remove to plate; cover loosely with foil. Let stand for 5 minutes before slicing thinly across the grain.
Meanwhile, reduce heat to medium; add remaining oil. Cook onion, red pepper and reserved spice mixture, cook, stirring occasionally, until onion is softened, about 4 minutes. Add salsa, corn, ketchup and beans; heat through, about 4 minutes. Toss with steak slices; serve with squeeze of lime.

Cook’s Notes: If you don’t have Cajun spice, use 1/4 tsp (1 mL) paprika, dried oregano, garlic powder and thyme.
Excellent source of iron (34% DV), and zinc (62% DV), 41% DV sodium.

Live a little luxury with this special recipe for two, featuring Beef Grilling Medallions.
20 Minutes

2 Servings

1 tbsp (15 mL) butter
1 large clove garlic, crushed
½ cup (125 mL) port
¾ cup (175 mL) canned condensed beef broth
1 tbsp (15 mL) dried cranberries
1 medium pear, firm but ripe, peeled, cored and sliced in half
2 Beef Grilling Medallions or Tenderloin Steak, 1-inch (2.5 cm) thick
½ tsp (2 mL) coarsely ground pepper
2 tbsp (25 mL) crumbled blue cheese, (stilton, Roquefort or gorgonzola)

Melt butter in skillet over medium heat; sauté garlic 2 to 3 minutes, until softened. Add port and broth; bring to boil. Reduce heat to medium, add pear halves and cranberries. Cover and cook just until tender, turning and basting occasionally, for 10 to 15 minutes. Remove pear halves, cover and set aside. Continue to cook sauce uncovered for 3 to 4 minutes until reduced to 1/3 cup (75 mL).
Meanwhile season Medallions with pepper. Heat lightly oiled skillet over medium-high heat; cook Medallions 5 to 7 minutes for, turning at least twice for medium-rare doneness 145°F(63°C). Remove to warm plate and cover.
Add port sauce to hot skillet, scraping up any browned bits from pan; boil over medium-high heat for 2 to 3 minutes or until syrupy. Spoon some sauce onto warm serving plate; top with half pear, remaining sauce and some crumbled cheese.

Make Ahead: Sauce can be made ahead of time and pear halves may be poached and reheated (Step 1). Just before mealtime, cook Medallion and de-glaze pan with port wine sauce (Steps 2 & 3).

Make our crispy shallots for the ultimate beef bling! Use them to dress up burgers and grilled steaks, or use as garnish for soups or salads too. To save prep time, make them ahead and refrigerate in airtight container for up to one week.

8 Servings

½ cup (125 mL) vegetable oil
8 shallots, peeled, halved lengthwise and thinly sliced (about 1-1/4 cups/300 mL sliced)
1 tbsp (15 mL) butter
4 Beef Tenderloin Grilling Steaks, 1-inch (2.5 cm) thick (about 2 lb/1 kg)
½ cup (125 mL) brandy or red wine
1 ½ cups (375 mL) beef broth
2 tsp (10 mL) Dijon mustard
1 tsp (5 mL) multicoloured peppercorns, crushed
⅓ cup (75 mL) whipping cream
salt

Heat oil in heavy skillet over medium-high heat. Add half of the shallots and cook, stirring constantly, until just golden, about 6 to 7 minutes. Remove using slotted spoon to paper-towel lined plate. Repeat with remaining shallots. Discard all but 2 tbsp (30 mL) of the pan oil. Make ahead: store refrigerated for up to one week in air tight container.
Add butter to pan and melt. Season beef with some of the peppercorns; add to pan and cook over medium-high heat for 12-14 minutes, turning at least twice, for medium-rare doneness 145°F(63°C). Remove from pan; cover and keep warm.
Add brandy; cook until almost evaporated, about 4 minutes. Stir in broth, Dijon and remaining peppercorns; bring to boil, scraping up any browned bits from pan. Add cream and stir frequently, cooking until thickened and reduced to about 1 cup (250 mL), about 10 minutes. Season with salt to taste. Remove from heat and pool some of the sauce onto each of four dinner plates. Top each with beef tenderloin, followed by a mound of crispy shallots.

Good source of iron (22% DV) and excellent source of zinc (50% DV), source of vitamin D (14% DV) and B-complex vitamins: Thiamine (6% DV), riboflavin (20% DV), niacin (35% DV), vitamin B6, (11% DV)