TODAY INTERVIEW: Beef skillet recipes

Samba Steak Stir-Fry

Cut: Beef round tip steak
Total Recipe Time: 20 to 30 minutes

Ingredients

1 pound round tip steaks, cut 1/8 to 1/4 inch thick
Pico de Gallo (recipe follows)
3 teaspoons vegetable oil, divided
1-1/2 cups thinly sliced bell pepper, any color
1/2 medium white onion, cut into 1/2-inch wedges
1 medium jalapeño pepper, thinly sliced
Salt
8 small whole wheat tortillas (about 6-inch diameter), warmed

Rub:

3 cloves garlic, minced
1 teaspoon ground cumin
1-1/2 teaspoons ground chipotle chile pepper

Instructions

Prepare Pico de Gallo. Cover and refrigerate until ready to use.
Stack beef steaks; cut lengthwise in half and then crosswise into 1-inch wide strips. Combine beef and rub ingredients in large bowl; toss to coat evenly.
Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Add bell pepper, onion and jalapeño; stir-fry 5 to 8 minutes or until vegetables are crisp-tender. Remove from skillet; keep warm.
Heat 1 teaspoon oil in same skillet until hot. Add half of beef; stir-fry 1 to 2 minutes or until outside surface is no longer pink. (Do not overcook.) Remove from skillet; keep warm. Repeat with remaining 1 teaspoon oil and beef.
Return all beef and vegetables to skillet. Season with salt, as desired. Serve beef mixture in tortillas; top with Pico de Gallo.

Pico de Gallo: Combine ¾ cup chopped tomatoes, ¼ cup chopped white onion, 3 tablespoons chopped fresh cilantro, 2 teaspoons minced jalapeño pepper, 1 tablespoon fresh lime juice in medium bowl. Season with salt, as desired.
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Ranchero Beef & Rice Skillet
Total Recipe Time: 20 minutes
Makes 4 servings

Ingredients
1 pound ground beef1 medium red or green bell pepper, cut into 1/2-inch pieces1 large garlic clove, minced1 tablespoon chili powder1/2 teaspoon salt3 cups cooked rice, cooled1 cup frozen peas, thawed3/4 cup salsa
Instructions

Heat large nonstick skillet over medium heat until hot. Add ground beef, bell pepper and garlic over medium heat 8 to 10 minutes, breaking beef up into 3/4-inch crumbles. Remove drippings. Season with chili powder and salt.
Add rice to skillet; mix well. Continue cooking 2 minutes or until rice is hot; stir occasionally. Stir in peas and salsa; heat through.


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