4 P.M. INTERVIEW: Wisconsin Beef Council

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EAU CLAIRE, Wis. (WEAU)— Angie Horkan, with the Wisconsin Beef Council, shares recipes for easy and quick stir fry meals.
Asian Beef Stir-Fry
Ingredients:
1 beef Top Sirloin Steak Boneless ( about 1 pound), cut 1 inch thick
4 cups assorted fresh vegetables, such as sugar snap peas, broccoli florets, bell pepper and carrot strips
1 teaspoon minced garlic
1/2 cup prepared stir-fry sauce
1/8 to 1/4 teaspoon crushed red pepper
2 cups hot cooked rice
2 tablespoons unsalted dry-roasted peanuts (optional)

Cooking:

1.Cut beef Steak lengthwise in half, then crosswise into 1/4-inch thick strips.

2.Combine vegetables and 3 tablespoons water in large nonstick skillet. Cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain.

3.Heat same pan over medium-high heat until hot. Add half of beef and half of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove. Repeat with remaining beef and garlic.

4.Return all beef and vegetables to pan. Add stir-fry sauce and crushed red pepper; heat through. Serve over rice. Sprinkle with peanuts, if desired.
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Beef Ranch Zucchini Gnocchi
Ingredients:
1 pound beef Ranch Steaks, cut 3/4 inch thick
2 tablespoons olive oil, divided
1 package (16 ounces) shelf-stable gnocchi
1/4 teaspoon freshly ground black pepper
2 small zucchini, cut crosswise into thirds, then lengthwise into thin slices
1 small red onion, thinly sliced
3 tablespoons thinly sliced sun-dried tomatoes (oil-packed)
2 teaspoons minced garlic
1/8 to 1/4 teaspoon crushed red pepper
1/4 cup fresh basil, coarsely chopped
1 ounce ricotta salata, crumbled
4 teaspoons chopped toasted walnuts or pine nuts

Cooking:
1.Cut beef steaks lengthwise in half, then crosswise into 1/4-inch thick strips. Set aside.

2.Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add gnocchi; cook 4 to 8 minutes, stirring frequently to brown evenly. Remove from skillet; keep warm.

3. Heat 1 teaspoon oil in same skillet over medium-high heat until hot. Add half of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with 1 teaspoon oil and remaining beef. Season with black pepper and salt, as desired; keep warm.

4.Heat remaining 1 teaspoon oil in same skillet over medium-high heat until hot. Add zucchini, onion, sun-dried tomatoes, garlic and red pepper; stir-fry 4 to 5 minutes or until vegetables are crisp-tender. Stir in gnocchi, beef and basil; cook and stir about 1 minute to heat through. Season with salt and black pepper, as desired.

5.Divide beef mixture evenly among 4 individual bowls. Sprinkle each with cheese and walnuts before serving.