Beef Recipes for All Seasons
By Patrick Carpen
There is never a bad time for beef! Whether you want a nice hardy meal to get you through the cold weather months, or if you want a nice steak to grill up on a sunny evening, this article has a recipe to suit! Read on to learn some excellent recipes for each season of the year. I hope you enjoy them!
Spring - Orange Beef Stir Fry with Broccoli
1 1/2 lbs beef sirloin, thinly sliced
8 broccoli florets, lightly steamed or blanched
2 tbsp frozen orange juice concentrate
1 tbsp soy sauce
1/3 cup white sugar
1/3 cup rice wine vinegar
2 tsp orange zest
3 tbsp grated fresh ginger
1 tsp salt
1 cup long grain rice
2 cups water
1/4 cup cornstarch
1 1/2 t tbsp minced garlic
2 tbsp peanut oil for frying
In a bowl, blend together the orange juice, sugar, rice vinegar, soy sauce, and salt. Set mixture aside. Pour the water and rice into a medium-sized sauce pan and bring to a boil. Reduce heat to a medium-low setting and cover. Allow the rice to simmer for about 20 minutes. Heat the oil in a wok or large skillet over a medium-high heat. Toss the beef in the cornstarch. Ensure it has an even coating, then fry in the oil in small batches until golden brown. Set the beef aside. Using about 1 tablespoon of oil, fry the orange zest, garlic, and ginger until it becomes fragrant. Add the soy sauce/orange juice mixture to the wok/skillet and bring the mixture to a boil. Cook (while stirring constantly) until the mixture thickens. This usually takes about 5 minutes. Add the beef and heat through. Make sure all beef pieces are thoroughly coated. Serve the beef over steamed rice with broccoli.
Summer - Steak with Bloody Mary Sauce
4 (6-oz) boneless beef sirloin steaks
1 tbsp orange juice from concentrate
1 1/2 cups extra spicy Bloody Mary mix
2 tbsp olive oil
2 tsp celery seed
2 tsp chopped garlic
16 pitted green olives
3 tbsp cold butter (unsalted)
4 tsp cracked black pepper
Mix together the celery seed and cracked pepper. Brush the steaks with olive oil on both sides, then sprinkle with some of the celery seed and cracked pepper mixture. Cook the steaks on a grill set to a medium heat. In a sauce pan, bring the Bloody Mary mix and orange juice from concentrate to a boil. Reduce the heat to medium and allow it to simmer for about 5 minutes. Puree the olives, butter, and garlic together until smooth. To serve, slice each steak into about 5 even slices. Poor a bit of the Bloody Mary mixture into the center of the plate, then arrange the steak slices on top. Add a bit of the olive butter on top of the steak slices or to the side.
Autumn - Country Fried Steak
4 (4-oz) cube steaks
1 cup flour
1/4 tsp salt
2 eggs, lightly beaten
1 cup milk
1/4 cup lard
1/4 tsp ground black pepper
Sprinkle 1/4 teaspoon each of salt and pepper onto the steaks, then set aside. In a shallow bowl, mix together the flour and 1 teaspoon of pepper. Dip each steak into the flour, then dip into the beaten egg. Coat them in the flour mixture again. Heat the lard in a skillet of a medium-high heat and fry each steak until golden brown. Drain the excess grease with paper towels. Top with white pepper gravy.
Winter - Oven Stew
3/4 pound boneless stewing beef
2 tbsp flour
3/4 tsp salt
1/8 tsp pepper
1 tbsp vegetable oil
2 medium potatoes, peeled and cut
2 medium carrots, cut into 1-in pieces
1 can condensed tomato soup
3/4 cup chopped onion
1/4 tsp dried basil
1 1/4 cups water
Add the flour, salt, and pepper into a large Ziploc bag. Add the beef (a bit at a time) and shake to coat well. Using a Dutch oven, brown the meat in oil, then add the soup, water, basil, and onion. Cover and bake for an hour at 350 degrees F. Add the chopped potatoes and carrot slices, then bake for an additional hour (or until all of the ingredients are tender).
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