Asian Beef & Broccoli with Noodles

by the Beef Council

1.25 lbs steak-cut into 1/8 inch strips (easiest to do while still slightly frozen)
6 oz oriental flavored ramen noodles-broken up
1.5 teaspoon cornstarch (dissolved in ½ c water)
½ lb broccoli florets
2 carrots thinly sliced
1 teaspoon orange rind

Toss meat in seasoning packets and cornstarch. Heat 1 Tablespoon oil, and stir fry veggies. Add noodles and 1.5 cup of water. Cook until most of the water is absorbed. Stir fry beef, and serve over noodles and veggies.

(Thinly cut London Broil, and frozen broccoli, cauliflower, carrot mixture make this a dead simple meal, that the whole family enjoys. Once the cole crops are available at the farmers markets this is even better!)

Sirloin Steak

by Shannon Hayes in The Grassfed Gourmet

3 tablespoons fresh basil or 1 tablespoon dried basil
1 Tablespoon coarse salt (if using regular salt use half or less)
1 ½ teaspoons freshly ground black peppers
2 top sirloin or petite sirloin steaks, about ½ lb per person
2-3 tablespoons olive oil

Heat the oven to 170 degrees.

Combine the basil, salt, and pepper in a small bowl. Cut each of the steaks into 8-ounce portions, and trim away any sinew. Brush steaks on both sides with olive oil, then rub the spice mixture into the meat. Cover loosely with plastic wrap, and let rest at room temperature for 30 to 60 minutes.

Heat a frying pan over high heat, and sear the steaks for 2-3 minutes on each side. Place meat on a shallow baking sheet, and roast, uncovered, for 2 hrs for medium rare. If you are unable to serve the steaks immediately, they will hold in the 170 degree oven for at least another hour and still be pink in the center.

(This recipe was originally for thick bison steaks, but we have found it to work very nicely on our 1 inch thick petite and top sirloins. If you oven wont hold the 170 degree temperate steadily, I have tried a 200 degree oven with good success. If your frying pan is oven proof there is no need to dirty another pan. And if you don’t have course salt, be sure to use far less table salt!)

Sirloin Tips and Mushrooms

from www.allrecipes.com

Ingredients

• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 1/2 pounds beef sirloin
• 1 (16 ounce) can mushrooms, with liquid
• 1 (8 ounce) can tomato sauce
• salt to taste
• freshly ground pepper, to taste
• 3/4 cup red wine

Directions

1. Cut beef into cubes. In a large skillet over medium/high heat, heat the olive oil and brown beef cubes with the garlic.
2. Add mushrooms with liquid, tomato sauce, salt, pepper and red wine. Cook for 30 minutes or until beef cubes are tender. Add a little more wine while cooking if desired.

I used a high quality merlot wine, I let my wine drinking friends pick them.  Given the short simmering time a fairly tender cut would be the best choice.  With a longer simmering time a less tender cut could be used.  I often cut up London Broils when I'm wanting to make a Beef Tips and Gravy recipe-but I lenghten the simmering time somewhat.

Stir-fried Beef and Broccoli

by Jo Robinson in Pasture Perfect 

1 ½ lb grass-fed London broil cut crosswise in thin slices (or other meat from the round, like our fajita strips)
½ to ¾ cups water, divided
½ cup soy sauce
2 tablespoons packed brown sugar
3 tablespoons cooking sherry, wine or wine vinegar
2 cloves garlic, crushed
1 teaspoon ginger
1 teaspoon cornstarch
1 bunch broccoli (about 4 cups)
1 large onion
3 tablespoons oil

Combine soy sauce, sugar, sherry, garlic, ginger, cornstarch and one-half of the water and pour over sliced meat. Let marinate for at least 10 minutes. Drain, reserving the marinade.

Brown the steak slices in a skillet. Remove the browned meat from the pan and set aside. Brown the broccoli and onion lightly. Add remaining water and steam until broccoli is crisp and tender. Return the meat to the skillet with remaining marinade and simmer. Serve over rice.

(The whole family really enjoyed this recipe the other night. Remember to just brown the steak before removing (not cook thoroughly), and to thoroughly simmer the reserved marinade. I substituted a broccoli, cauliflower and carrot mixture for the fresh broccoli. The meat will be easier to cut into thin strips if it is still partially frozen. It can finish defrosting while it marinates, up to 24 hrs. We hope you enjoy this as much as we did.)