what to cook with beef strips

Recipes using beef stripsBacon Cheeseburger Biscuit Casserole – This is Not Diet Food. Bacon Cheeseburger Biscuit Casserole – This is Not Diet Food. … 0:46. Best-Ever Pepper Steak. … Easy Beef Tips and Noodles (BEST Recipe) … Garlic Herb Steak and Potatoes Skillet – Savory Tooth. … Crispy Orange Beef. … Black Pepper Beef Stir Fry.

  1. Bacon Cheeseburger Biscuit Casserole – This is Not Diet Food. Bacon Cheeseburger Biscuit Casserole – This is Not Diet Food. …
  2. 0:46. Best-Ever Pepper Steak. …
  3. Easy Beef Tips and Noodles (BEST Recipe) …
  4. Garlic Herb Steak and Potatoes Skillet – Savory Tooth. …
  5. Crispy Orange Beef. …
  6. Black Pepper Beef Stir Fry.

Steak can be very pricey, but not beef strips. They can be any cut you like.

I love them in a good bowl of pho and they’re very tantalizing as crispy chili beef.

Whether you’re looking for an easy weeknight meal or something a little more elaborate, these beef strip recipes have you covered.

Mongolian beef is a classic Chinese dish and this one is a take on none other than P.F. Chang’s. Needless to say, it’s the best!

Thin slices of juicy New York strip steak simmer in an umami sauce sweetened up with a pinch of brown sugar.

Use a dusting of cornstarch for both thickening and tenderizing. Then, pile all that goodness on a bed of white rice!

There is no need to bother with take-out when you have a 30-minute steak stir fry.

You brown strips of beef steak, saute a melody of veggies, and coat them in a four-ingredient marinade.

It’s high in protein, vitamins, and iron. Plus, you control how much oil goes into the cooking so it’s healthier than takeout, too.

It’s a crucial ingredient in Chinese cooking that adds complexity and makes it taste like restaurant quality.

You toss thin strips of round steak, bell peppers, and onions into the Crockpot. Next, add the seasonings, soy sauce, and broth.

Throwing this together will take you 10 minutes tops. Then all you have to do is wait.

Meaty, cheesy, and coated in enchilada sauce, everything about this dish makes it impossible not to love.

Top it with cilantro and give it a squeeze of lime. If you’re an avocado lover, add slices of that on top, too.

The vibrant bell peppers and tender steak have the perfect seasoning of cumin, chili powder, garlic, and lime.

When I call for Chinese take-out, I always tend to get an order of Szechuan beef.

But now that I know how to make it, I whip it up at home in 30 minutes instead.

You marinate the beef, sear it, saute peppers with alliums, and simmer it all in a sweet and tangy sauce.

If you love curry as much as me, then you’ll want to fix yourself a cozy bowl of panang curry.

Stir-fry beef strips are the protein of choice, which are swimming in a velvety curry sauce.

If that weren’t lavish enough, there are also strips of flank steak and button mushrooms in every bite!

I have yet to meet an Asian noodle dish I haven’t liked, including this yummy stir-fry.

It’s a very tasty 30-minute meal you can whip up any night of the week and feel good about eating.

The sauce is so complex, ranging from sweet to sour. It’s also got plenty of kick from the red Thai chilies.

Coat juicy flank steak strips and bell peppers with it. Don’t forget to add a handful of peanuts to top it off!

The prep takes all but 10 minutes. You basically dump the ingredients, set the slow cooker, and wait.

As the dish cooks, the beef strips, bell peppers, and onions meld with a jar of thick and chunky salsa.

However, you might want to add a side of rice to soak up all that goodness.

Simply cook your veggies until tender, brown beef strips, and coat it all in soy sauce thickened with cornflour.

Creamy, savory, and full of beef, it’s an old-time favorite that never goes out of style.

Before smothering the steak in the sauce, give it a good sear. Also, use a quality cut so it’s as tender as can be.

The broth is aromatic, warming, savory, and revitalizing. While the fixings are what transform the dish.

So pile on the rice noodles, cilantro, jalapenos, green onions, and beef strips to your heart’s content.

Another wickedly good way to do stir-fry is by marinating the beef in egg and ginger.

Oh, and when you saute the veggies, add more ginger. It gives the whole dish a punch of flavor!

When you’re ravished and craving a toothsome meaty dish, this 20-minute beef teriyaki recipe will be waiting.

This is not your average teriyaki steak my friends. This is as tantalizing as red meat gets!

Ribeye steak gets a coating of black pepper, seared, sliced, and then drizzled with teriyaki glaze.

Inside the beef is a cheesy breadcrumb filling, and cooking it on low for an hour allows all the flavor to meld.

If you have a wok, I highly recommend using it. After all, it was made for stir-fry!

The beef will need to rest in the marinade for about 30 minutes. Aside from that, it’s ready fast.

Make Ahead and Freezing Mongolian Beef

To make sauce ahead, cool sauce and pour into an airtight container and store in the refrigerator for up to 5 days. To make steak ahead, slice steak and store in an airtight container in the refrigerator for up to 1 day.

When ready to cook, toss beef in salt, pepper and cornstarch. Sear coated steak in skillet as written in recipe. Warm the sauce in a saucepan for a few minutes before adding it to the seared meat. This will help to avoid the temperature dropping in the skillet, not allowing for quick and even cooking.

Make recipe as written and cool completely. Transfer to an airtight container and store in the refrigerator for up to 3 days. When ready to serve, pour entire mixture into a large skillet and simmer over medium-low heat until warmed through, about 5 to 6 minutes.

To freeze, cool Mongolian beef completely before transferring into a freezer friendly container. Store in freezer for up to 3 months. To reheat, transfer freezer bag to refrigerator and thaw overnight. Pour thawed mixture into a skillet and simmer over medium-low heat until sauce has thickened up and beef has just heated through.

Another wickedly good way to do stir-fry is by marinating the beef in egg and ginger.

Throwing this together will take you 10 minutes tops. Then all you have to do is wait.

So pile on the rice noodles, cilantro, jalapenos, green onions, and beef strips to your heart’s content.

Ribeye steak gets a coating of black pepper, seared, sliced, and then drizzled with teriyaki glaze.

This is not your average teriyaki steak my friends. This is as tantalizing as red meat gets!

Variations for Our Mongolian Beef Stir Fry

  • Incorporate some veggies into the dish! We love adding some bite sized broccoli florets into the mix. Mongolian beef and broccoli is SO good! We also love throwing in a handful of spinach to the dish for added fiber or sliced red peppers for crunch!
  • Add some heat with some dried thai chiles, crushed red pepper flakes or a spoonful of chile sauce ( like sriracha or sambal).
  • Use chicken instead of beef! Yes, this recipe is called Mongolian beef, but subbing in chicken is such an easy and equally delicious substitute!
  • Make it vegetarian friendly by swapping the beef out for cubes of firm tofu. Gently press excess liquid from the tofu before cutting it into pieces and continue on with the recipe as written!

what to cook with beef strips

Recipes using beef stripsBacon Cheeseburger Biscuit Casserole – This is Not Diet Food. Bacon Cheeseburger Biscuit Casserole – This is Not Diet Food. 0:46. Best-Ever Pepper Steak. Easy Beef Tips and Noodles (BEST Recipe) Garlic Herb Steak and Potatoes Skillet – Savory Tooth. Crispy Orange Beef. Black Pepper Beef Stir Fry.

FAQ

How do you cook beef strips so they are not chewy?

Make thin cuts about 1/4 inch or thinner. Thin strips of beef are best because they won’t take long to cook. The thinner the beef, the more tender it will taste and the less chewy it will be. Thicker strips require longer cooking times, which usually means the outside is overcooked by the time the inside is cooked.

What cut of meat is beef strips?

Packages of pre-cut beef strips, beef for stir-fry, are often available in the meat case. Most tender beef cuts, such as sirloin, tri-tip, ribeye, top loin (strip), tenderloin, shoulder center (Ranch Steak), shoulder top blade (Flat Iron) and shoulder petite tender, can be cut into strips for use in stir-fry recipes.

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