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Sharpening your
culinary skills:
Here are some special tips for fast, flavorful beef cookery:
Look for cuts that can be cooked quickly. Often these are described on the meal label or identified by special symbols.
Learn which cuts can be broiled or panbroiled, or used in quick stirfry dishes. Suggested beef cuts are: chuck top blade, cubed, eye round, flank, rib or rib eye, round tip, sirloin, tenderloin, top loin and top round steaks and ground beef.
Make individual beef loaves rather than one large loaf. And to save more time, cook them in the microwave.
Practice complementary cooking. Use the microwave for one recipe or a part of the preparation and the range top for another. For example, microcook the potatoes in the microwave while you prepare a quick beef topping on the range top for Beef and Salsa Topped Poatoes.
Mix up and keep handy some customized seasoning mixes that go well with beef. Recipes for three blends, compatible with beef, are given below.
Serve quickly cooked steak strips over your favorite microcooked vegetable medley for a delicious, fast and colorful meal.
Sherried steak strips
Preparation and cooking time: 15 minutes
8 ounces beef round tip steaks, cut 1/8 to 1/4 inch thick
2 tablespoons each dry sherry and reduced-sodium soy sauce
1 clove garlic, minced
1 teaspoon vegetable oil
1 green onion, sliced
Cut beef steaks into 1-inch wide strips. Combine sherry, soy sauce and garlic. Pour over beef strips. Meanwhile heat oil in 10-inch nonstick frying pan over medium-high heat. Drain steak strips well; reserve marinade. Pat strips dry with paper towel. Stir-fry steak strips 1 to 2 minutes. Remove to warm serving platter. Add reserved marinade to pan; cook until bubbly and heated through. Pour over steak strips; garnish with onion. Makes 2 servings.
The sassy flavor of salsa is combined with beef and cheese to create this entree in less than 20 minutes, if you microcook the potatoes and cook the beef mixture on the range top.
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