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Fast Beef Recipes. - Quick as a Burger but a Lot More Interesting

Are you ambivalent about beef?

You know, like when you know something is delicious and you want some but you hesitate to eat it because your friends think it's cool and "so healthy" not to. Lots of folks are like that today.

Hey, if that's you...but, no; you wouldn't have clicked on "Fast Beef" if you just wanted to read about what wonderful things you can do with it. You want to eat that nasty, delicious stuff.

And these remarkably quick recipes just might lure some of your I-hardly-eat-meat-anymore friends back into the beef-is-good club.

These quick and easy recipes aren't just the old hamburgers, pot roast or steak. Sure, we offer some great ways to do those but here you'll find many new and exciting ways to prepare beef. And, of course, you'll start and finish each sensational dish in about half-an-hour or less, like all our recipes.

So enjoy yourself, Beef-Lover. Try one tonight.

TO PRINT A RECIPE: Click to it, highlight it, then click "File" -> "Print" -> "Selection" -> "Print".
(If that doesn't work give your computer a whack with something - like I do. It won't help you print but you might feel better.)

CONTENTS
CLICK TITLE TO GO THERE
(Click "Back" to Return)

GROUND BEEF
Curried Meatballs Mushroom-Stuffed Burgers with Tex-Mex Sauce Beef-and-Portobello Stroganoff Beef Stroganoff a la Shortcut II Costolette Di Manzo Triato (ground beef Cutlet) Corned Beef Hash Pinwheels Shepard’s Pie - Easy American Style Danish Fried Beef (Fridakeller) Sirloin Steak Mirobeau Quick Beef & Tomato Soup Blue Cheese Burgers Beef Stroganoff a la Short Cut Ground Beef & Spinach Crumble Chopped Steak-Asian Style Almost-Chili Beef 'n Beans Stinky Gorgonzola Burgers Burgers Argentine Burger & Salsa Wrap Cheesy Beef & Onion Casserole Quick Chili with Chiles

STEAKS
Gingered Pepper Steak Strip Steaks with Squash & Balsamic Red Onion Relish Steak and Grilled Fennel with Lemon Slices Ribeye Steak with Balsamic Reduction Chicken-Fried Steak Steak with Shallots & Red Wine Sauce Pepper Steak - Korean Style Minute Steak with Mushroom Sauce St. Paddy's Day Steaks Seared Sirloin Steaks with Shrooms Asian Pepper Steak Steak & Spinach Roll-Up Roast Steak with Warm Tomato Salsa

ROASTS, STIR-FRY, ETC.
Stir-Fried Beef & Asparagus with Crispy Noodles Stir-Fried Sesame Beef Fast Summer Pot Roast Beef Burgundy in 20 Minutes Saltado (Peruvian Beef Stir Fry) Asian Beef & Vegetables Carbonada (Beef With Onions & Wine) Ginger-Orange Stir-Fry 15 Minute Beef Stew Orange Beef Stir-fry Quick and Easy Beef Sukiyaki Viennese Beef Cutlet & Onions

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***NEW***
Gingered Pepper Steak
Serves 4

Buy flank steak on sale and think about doubling this recipe 'cause while it's really good on day one, it's even better the next.

2 tsp each sugar & cornstarch
1/4 tsp ground ginger
1/4 cup reduced-sodium soy sauce
1 Tbsp white wine vinegar
1 lb beef flank steak, thinly sliced
2 medium green peppers, julienned
1 tsp canola oil
Hot cooked rice (optional)

In a large bowl, combine the sugar, cornstarch, ginger, soy sauce and vinegar until smooth. Add beef and toss to coat; set aside.

In a large skillet or wok, stir-fry green peppers in oil until crisp-tender, about 3 minutes. Remove with a slotted spoon and keep warm.

Add beef with marinade to pan; stir-fry for 3 minutes or until meat reaches desired doneness. Return peppers to pan; heat through. Serve over rice if desired (and why wouldn't you?).

Strip Steaks with Squash & Balsamic Red Onion Relish
Serves 4

This grilled meal bears no resemblance to "burgers and brats on the barby". And it's not even that expensive if the steaks are on sale.

1/2 cup balsamic vinegar
4 tsp garlic-pepper seasoning, divided
4 boneless strip steaks, 3/4 inch thick (6-8 oz each)
2 medium red onions, cut into 12 wedges
2 each medium yellow & zucchini squash, cut lengthwise in half
2 Tbsp olive oil
1 tsp chopped fresh oregano
salt and pepper to taste

Bring vinegar to a boil in a small pan. Lower heat and simmer 6 to 8 minutes or until reduced by half; set aside.

Press 2 tsp garlic-pepper seasoning evenly onto steaks.

Thread onion wedges onto 4 (10-inch) metal skewers.

Brush onions and the cut sides of squash with oil; sprinkle with remaining garlic pepper.

Grill steaks, onion and squash uncovered, turning occasionally; steaks for about 15-18 minutes, onion 12-15 and squash 8-12 .

Remove onions from skewers and toss with oregano, 2 Tbsp of the reduced vinegar, and salt to taste.

Carve steaks into slices and serve with the onions and squash.

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Stir-Fried Beef & Asparagus with Crispy Noodles
Serves 4

Yeah, yeah, I know: lots of ingredients. But, after you serve this exciting dish you'll only remember the complements.

canola oil, as needed
5 oz dried rice vermicelli
2 tbsp each soy sauce & oyster sauce
1 tbsp light brown sugar
12 oz sirloin steak, thinly sliced
2 garlic cloves, peeled and thinly sliced
1 tsp fresh ginger, peeled & grated
12 thin asparagus spears, cut into 1 inch lengths
6 scallions, white and green parts, cut into 1 inch length
1/4 cup chopped cashews
sesame oil, for serving

Heat 2 inches of oil in a large saucepan over high heat. Break the vermicelli into 7 or 8 portions, and working in batches, add to the hot oil and cook for a few seconds until they turn white and become crisp. Transfer to paper towels and keep warm.

Mix the soy and oyster sauce, brown sugar, and a Tbsp of water in a small bowl and set aside.

Heat 2 Tbsp of oil in a wok or large frying pan over high heat and stir-fry the beef for 2 minutes, until browned.Transfer to a plate.

Add 1 tbsp oil to the pan and stir-fry the garlic and ginger for half a minute or so. Add the asparagus and scallions, stir-fry for 2 minutes, then add the sauce and the beef to the pan. Stir-fry until the sauce is thick and boiling.

Divide the crisp vermicelli among 4 plates, lay on the stir-fry, sprinkle with cashews, drizzle with a little sesameoil, and serve immediately.
Click here for dozens of quick stir-fry recipes _________________________________________________________

Curried Meatballs
Serves 4

This might be the recipe to gently introduce eaters who may be unfamiliar with – or even afraid of – curry seasoning.

Meatballs
1 & 1/2 lb ground beef
1 cup dry bread crumbs
1/2 c almonds, (chopped fine)
2 eggs
1 Tbsp soy sauce
2 cloves garlic, minced
cornstarch
Sauce
3/4 cup sugar
1/4 cup soy sauce
1/2 cup white wine vinegar
2 Tbsp cornstarch
1/2 tsp ginger
1/2 cup water
14 oz can pineapple chunks, drained (reserve liquid)
2 tsp curry powder

Mix all the meatball ingredients together, except the cornstarch. Form into 1" diameter balls, roll in cornstarch and store in your freezer or fridge while you make the sauce.

Dissolve 2 Tbsp of cornstarch in water and mix it with the other sauce ingredients, except the pineapple, in a sauce pan. Add pineapple juice to taste. Bring to a boil, stirring constantly, for 2 - 3 minutes. Add pineapple chunks and set aside.

Saute the meatballs in a large skillet until cooked through, about 5 minutes.

Pour the sauce over the cooked meatballs and serve with rice or pasta, or in a chafing dish as an appetizer.

Mushroom-Stuffed Burgers with Tex-Mex Sauce
Serves 4

If you know one of your eaters has a tender tongue, be nice, and omit the sauce from a burger.

2 Tbsp olive oil
1 Tbsp butter
1/2 pound mushrooms, cleaned and sliced
1/4 tsp kosher or coarse salt
1/4 tsp coarsely ground black pepper
1 Tbsp sherry wine vinegar or red wine vinegar
2 lb 80% lean ground beef
Latino Barbecue Catsup (see recipe below)
4 large buns, split

Heat oil and butter in a large skillet over medium-high heat. Add mushrooms, salt, vinegar and pepper. Cook for 5 minutes to just soften the ‘shrooms and set aside.

Meanwhile, shape beef into 8 thin patties about 4 inches in diameter – that’s “side-to-side”. Place 1/4 of the mushroom mixture in center of 4 of the patties, top with remaining patties; pinch the edges of each double patty together to securely seal.

Grill over medium heat for 10 minutes, then apply the sauce which you put together while the first side cooked, and flip to cook for 10 more minutes.

To serve, place the burgers on buns, and pass the rest of the sauce

Tex-Mex Sauce:
1 cup chopped green onions
1/4 - 1/2 cup chipotle peppers in adobo sauce
1 jalapeno pepper, chopped
2 cloves garlic, minced
1/2 tsp oregano
1/2 tsp salt
1 cup catsup
1/4 cup red wine vinegar
2 tablespoons olive oil

Combine it all in your food processor and pulse until smooth.

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Beef-and-Portobello Stroganoff
Serves 4

This may seem a highly irregular stroganoff – no paprika, no noodles – but I think you’ll get over it and really enjoy this more-Italian than Hungarian version.

1 & 1/2 Tbsp extra-virgin olive oil
2 carrots, peeled and finely chopped
1 small onion, finely chopped
2 portobello mushroom caps, gills removed, halved and thickly sliced
1/2 lb ground beef
Salt and pepper
4 cups chicken broth
One 15-oz can crushed tomatoes
1 cup tiny pasta, such as ditalini
1/4 cup sour cream

In a large pot or Dutch oven, heat the olive oil over medium-high heat.

Add the carrots, onion and oregano; cook, stirring occasionally, until veggies are softened and browned, about 8 minutes. Add the mushrooms and cook, stirring occasionally, for 2 more minutes and transfer to a medium bowl.

Add the beef to the pot and cook over medium-high heat, breaking it up, until browned, about 3 minutes; season with salt and pepper.

Combine the vegetable mixture, chicken broth and tomatoes with the meat, then stir in the pasta and bring to a boil, stirring occasionally. Lower the heat to medium-low, cover and simmer until the pasta is tender, 10 to 12 minutes; season with salt and pepper. Serve topped with the sour cream (just like “regular” stroganoff).

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Stir-Fried Sesame Beef
Serves 4

Be sure to slice the beef very thin or the few minutes of “wokking” won’t be enough to tenderize this relatively cheap cut of steak. Now, if you want to be sure it’s “melt-in-your-mouth” tender, spend twice as much and get tenderloin; personally, I’ll take my chances with sirloin.

1 lb sirloin steak, cut into thin strips
1 tsp sugar
3 Tbsp canola or peanut oil, divided
2 Tbsp soy sauce
1/2 tsp black pepper
3 green onions, thinly sliced
2 large garlic cloves, minced
1 Tbsp sesame seeds

Place beef in a glass bowl. Combine sugar, 2 Tbsp oil, soy sauce, pepper, onions, garlic and sesame seeds. Pour over beef and toss to coat. Let stand 15 minutes.

In a skillet or, preferably, a wok, heat remaining oil over high heat; add beef and marinade. Stir-fry until beef is browned. Serve immediately over rice or noodles.

Beef Stroganoff a la Shortcut II
Serves 4

A while ago I gave you a stroganoff recipe that takes almost half-an-hour; not bad, but this one should only take about 15 minutes! Maybe the other has a few more flavors but when you're really short of time try this one.

1 lb ground round steak
2/3 cup water
3 oz mushrooms, canned
1 envelope onion soup mix
1 cup sour cream
2 Tbsp flour, all-purpose
1 12-oz package wide egg noodles, cooked and drained

Boil your noodles about 8-12 minutes until al dente - don't you ever make mooshy pasta!

While the noodles cook, brown the beef in a large skillet with a little canola oil. Add water and mushrooms; stir in onion soup mix and heat to boiling.

Meanwhile, blend sour cream and flour, and add to the hot mixture. Stir to combine and thicken.

That was so quick you may have to wait for the noodles to finish.

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Shepard’s Pie - Easy American Style
Serves 4-6

Cookers in the U.K. might not recognize this preparation of one of their basic dishes but I’ll bet they’ll remember it when they need a good one-dish meal in a hurry. They might, however, find it a stretch to call it, “Shepard’s Pie”.

1 lb lean ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 tsp dried thyme leaves
1⁄4 tsp pepper
3 cups frozen mixed vegetables
1 can (14 1⁄2 oz) diced tomatoes, drained
1 jar (12 oz) au Jus gravy (Heinz, or similar)
1 container (2 lb) refrigerated mashed potatoes
2 Tbsp grated Parmesan

Heat your broiler.

To an ovenproof nonstick skillet add first five ingredients; and cook over medium-high heat, breaking up the meat, until browned, about 5 minutes. Stir in veggies, tomatoes and gravy; simmer, covered, 5 minutes.

Meanwhile, heat potatoes in the "nuker" – ok, the “microwave”- according to package directions. When heated, drop spoonfuls on top of the beef mixture; sprinkle with Parmesan and broil just until the surface browns a bit, say, 3 or 4 minutes. Done.

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Danish Fried Beef (Fridakeller)
Serves 8 as an appetizer

Using lard for frying might be more authentic but who doesn’t fret about saturated fat. Let’s go with some nice canola or sunflower oil here.

1 lb ground beef
lb ground veal (or pork)
Prepared mashed potatoes equal to 3 medium potatoes
1 Tbsp granulated onion (or onion powder)
1 & ½ cups plus 1/3 cup sifted flou
r 1 egg, beaten
2 to 4 Tbsp milk
1 & ½ tsp salt
1/2 tsp pepper
canola oil for frying

Combine beef and veal; add the rest and stir until well blended.With your hands, shape into 32 balls, using about 2 Tbsp of mixture for each; roll balls in remaining flour.

Heat the oil in a deep fryer or a large, deep frying pan, and fry the meatballs until browned,about 3-5 minutes. Drain well and serve.

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Sirloin Steak Mirobeau
Serves 4

Of course, this requires chopped sirloin – don’t even think of using plain old ground beef or chuck – with such fancy, fancy toppings. Same goes for butter versus margarine.

4 8 oz chopped sirloin patties
8 anchovy filets
8 black olives chopped & pitted
1 tsp. tarragon butter to taste

Saute the sirloins in butter to your desired doneness.

Remove sirloins from pan to heated serving dishes.

In the same pan, add a bit more butter, the anchovies, olives, and tarragon. Saute these ingredients in the butter until mixed, no more than a minute, then pour an equal amount over each sirloin and serve.

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Quick Beef & Tomato Soup
Serves 6-8

Serve a bunch of eaters in about half-an-hour with this delicious, easy and inexpensive soup.

1 & 1/2 lb lean ground beef
1/2 cup chopped onion
2 cloves garlic, finely chopped
1 (28 oz) can diced tomatoes, undrained
6 cups beef stock
1/2 tsp pepper
1/2 cup quick-cook rice, uncooked
1 15 oz can mixed vegetables of your choice (oprtional)

In a 2 qt saucepan, cook beef, onion and garlic over medium heat until browned, about 4 minutes; drain fat.

Add tomatoes, stock and pepper to the beef mixture. Bring to boil, reduce heat and simmer, uncovered 15 minutes.

Add rice and vegetables. Simmer another 8-10 minutes and serve up.

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Blue Cheese Burgers
Serves 6

No, it’s not the burger that’s blue; it’s the cheese. Well, actually it’s not blue either but rather mostly white with some greenish parts. Anyway, if you’re very sure everyone loves blue cheese these will be a big hit. However,…

1 & 1/2 lb lean ground beef
1 cup crumbled blue cheese
1/3 cup snipped, dried oil-pack tomatoes
1 Tbsp snipped fresh thyme
4 cloves garlic, minced
1/2 tsp each salt & coarsely ground black pepper
6 sourdough rolls, split and toasted
Sliced red onions & tomatoes

Combine beef, all but about 1/4 cup of the cheese, all but 1 Tbsp of the tomatoes, as well as the thyme, garlic, salt, and pepper in a large mixing bowl. Shape mixture by hand (actually use both hands; it’s so hard with just one) into 6 patties, 3/4 inch thick.

Grill the burgers directly over medium heat for 12 to 15 minutes depending on your eaters’ taste for done-ness, flipping them once halfway through grilling.

Remove burgers from grill. Top with remaining cheese and snipped dried tomatoes. Try these guys on toasted sourdough rolls with sliced red onions and tomatoes.

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Beef Stroganoff a la Short Cut
Serves 6

No, you don’t have to slowly cook beef strips, and yes, you have to use a canned soup – sorry – but I think you’ll love the results.

1/2 cup minced onion
1 clove garlic, peeled and minced
2 Tbsp butter
1 lb ground beef
2 Tbsp flour
1/2 tsp ground black pepper
1 Tbsp Hungarian hot paprika
1 pound fresh white mushrooms, sliced
1 (10.75-oz) can cream of chicken soup, undiluted
1 cup sour cream
2 Tbsp chopped fresh parsley
Egg noodles

Start your water for the noodles to boil and cook as directed on the package.

Meanwhile, in a deep-sided saute pan over medium heat, sautéonion and garlic in butter until soft, about 3 minutes.

Stir in ground beef and brown, about 4 or 5 minutes.

Stir in flour, pepper and mushrooms and cook 5 minutes more.

Add soup – no water - and stir to combine. Simmer, uncovered for 7 or 8 minutes.

Reduce heat to low , stir in sour cream and cook another minute or two, just until heatedthrough (don’t boil).

Remove from heat, stir in parsley and serve over noodles (rice or dumplings are ok, too).

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Ground Beef & Spinach Crumble
Serves 3 or 4

Mushrooms, spinach and beef; sounds like a great one-dish meal to me.

1 & ½ Tbsp extra virgin olive oil
1 lb ground beef, crumbled
1 medium onion, finely chopped
1 clove garlic, minced or pressed
1/4 lb white & baby bella shrooms, sliced
1 tsp salt
1/8 tsp each pepper and dried oregano
Pinch ground nutmeg
2 cups coarsely chopped fresh spinach
3 eggs
Grated Parmesan cheese

In a large cast-iron skillet over medium temp, heat onion and garlic in olive oil until onion is soft .

Add ground beef and brown.

Add mushrooms; reduce heat and continue cooking for a few minutes, stirring occasionally,.

Stir in salt, pepper, oregano, nutmeg and spinach; cook for about 5 minutes longer, stirring several times, until spinach is limp.

Reduce heat to low and break eggs over meat mixture. Immediately stir just until eggs begin to set. Plate and sprinkle cheese over each serving to taste.

Sounds kinda crazy but it’s good and something new to do with ground beef.

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Chopped Steak-Asian Style
Serves 4

Health concerns aside, 90% lean ground beef can be a little tasteless. But in this recipe there are enough flavoring agents that you won’t miss the other 10 or 20% fat content that makes for a great hamburger. This is NOT a hamburger, it’s a “steak”, OK?

12 oz 90%-lean ground beef
3/4 cup finely diced red bell pepper
3/4 cup chopped green onions
1/4 cup unseasoned dry breadcrumbs
4 Tbsp hoisin sauce, divided
2 Tbsp minced fresh ginger
3 tsp canola oil, divided
4 bunches watercress, trimmed
1/2 cup seasoned rice wine

Place rack in upper third of oven and preheat the broiler. Coat a broiler pan and rack with cooking spray.

Mix beef, bell pepper, scallions, breadcrumbs, 3 Tbsp hoisin sauce and ginger in a medium bowl until just combined. Form the mixture into 4 oval patties and place on the broiler-pan rack. Brush the tops of the patties with oil. Broil, flipping once, until cooked through, about 4 minutes per side.

Meanwhile, heat the remaining oil in a large skillet over high heat, add watercress and cook, stirring often, until just wilted, 1 to 3 minutes. Divide it among 4 plates.

Return the skillet to medium-high heat, add rice wine and the rest of the hoisin sauce. Stir until smooth, bubbling and slightly reduced, about a minute.

Finally, place the steaks on the watercress and drizzle with the wonderful pan sauce. What a dish you've made!

Almost-Chili Beef 'n Beans
Serves 4

"Almost" because it doesn't have cumin or chili powder and because it does have pork & beans and ketchup (or do you say, "catsup"). I think you'll like this a lot but don't expect "chili" even if it looks like it.

1-1/2 lb ground beef
1 red or green bell pepper, cut into 1/2-inch pieces
1 medium onion, chopped
1/2 tsp each salt & pepper
1 can (16 oZ) baked beans
1 can (15 oZ) navy beans, rinsed, drained
1/4 cup ketchup
1/4 cup A-1 or other steak sauce
1 Tbsp packed brown sugar
2 tsp Worcestershire sauce

In a large nonstick skillet over medium heat saute onion in veggie oil for 2 or 3 minutes, then add the bell pepper & ground beef and cook, stirring enough to keep the meat broken up about 6 or 7 minutes more. Pour off drippings; stir in salt and pepper.

Stir in remaining ingredients; bring to a boil, then reduce heat; cover and simmer 10 minutes, stirring occasionally. Serve in bowls.

Stinky Gorgonzola Burgers
Serves 6

Someone told me that, in Italian, gorgonzola means “smelly-socks-you-wore-all-day”. I didn’t believe him until I opened the package of cheese. But don’t be afraid; once you grill them these burgers smell fine and really taste great.

1-1/2 lb lean ground beef
1 cup crumbled Gorgonzola cheese (4 oz)
1/3 cup snipped dried oil-pack tomatoes
1 Tbsp snipped fresh thyme
4 cloves garlic, minced
1/2 tsp salt
1/2 tsp coarsely ground black pepper
6 sourdough rolls, split and toasted
Sliced red onions
Sliced tomatoes

Combine beef, 3/4 cup of the Gorgonzola cheese, all but 1 Tbsp of the snipped dried tomatoes, the thyme, garlic, salt, and pepper in a large mixing bowl. Shape mixture into 6 patties, about 3/4 inch thick.

Place burger patties on the lightly oiled rack of an uncovered grill directly over medium heat. Grill for 14 to 18 minutes or until an instant-read thermometer inserted in centers registers 160 F, flipping once once halfway through grilling.

Remove burgers from grill. Top with remaining Gorgonzola (?) and snipped dried tomatoes. Serve on toasted rye or sourdough rolls with sliced red onions and tomatoes.

Burgers Argentine
Serves 6 (if no one wants seconds-and they will)

Why “Argentine”? It’s the sauce: chimichurri is the basic grilling sauce in Argentina. This recipe assumes you can’t find chimichurri sauce in a bottle. Even if you can, make your own anyway; it’s a lot cheaper.

1 Tbsp ground cumin
1 cup lightly packed fresh cilantro leaves
1 cup lightly packed fresh Italian parsley leaves
2 Tbsp white wine vinegar
1 tsp crushed red pepper
1/2 tsn sea salt or coarse salt
1/4 cup canola oil
2 lb lean ground beef
1/4 tsp salt
1/4 tsp ground red pepper
6 of your favorite buns or rolls, split and toasted
Sliced tomatoes and onions as garnish

Create the chimichurri in your blender, combining the cumin, cilantro, parsley, vinegar, red pepper,and salt. Blend on lowest speed, slowly adding the oil.

Squoosh (=to mix with your hands) the 1/4 tp salt, and the ground red pepper into the ground beef in a large mixing bowl. Shape into 12 patties, then spoon about 1 Tbsp of the chimichurri onto the center of each of 6 patties. Top with remaining patties and pinch the edges to seal.

Place burger patties on the lightly oiled rack of the grill directly over medium heat and grill for about 20 minutes turning once halfway through.

Brush rolls with some of the chimichurri sauce. Top with burgers, the rest of the sauce, and tomatoes and onions.

Burger & Salsa Wrap
Serves 4

I'd call these burritos but with one end open that would be incorrect. So it's a wrap. Make it a burrito by adding a little less filling and folding the top down.

1-1/4 lb ground beef

1-1/2 Tbsp chili powder

1/2 tsp salt

1/2 tsp ground cumin

1/4 tsp pepper

1 10 oz package frozen chopped spinach, defrosted, drained well

1-1/4 cups prepared chunky salsa

1 cup shredded Cheddar cheese

8 8 inch flour tortillas, warmed

Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into small crumbles. Pour off drippings; season with chili powder, salt, cumin and pepper.

Stir in spinach and salsa; heat through. Remove from heat; stir in cheese.

Spoon about 1/2 cup beef mixture down center of each tortilla, leaving 1-1/2 inch border at bottom. Fold bottom edge up over filling, right and left sides to center and you've made a Beef & Salsa Wrap.

Cheesy Beef & Onion Casserole
Serves 6-8

I think this dish qualifies as “comfort food”, don't you? And don’t fret about using canned soup; it’s just so much quicker than making a sauce from scratch.

2 10-oz packages frozen chopped spinach
1 lb ground beef
1 medium onion, chopped
1 to 2 cloves garlic, minced
2 dashes Tabasco
1 tsp oregano
1 10-oz can mushrooms, drained
1 cup sour cream
1 10-oz can cream of celery soup
Salt and pepper to taste
1 8-oz package shredded Mozzarella cheese

Preheat: 350 degrees

Cook spinach; drain well, and squeeze dry. Set aside.

In a skillet, saute onions and garlic about 3 minutes until softened. Add ground beef and break it up as it browns to avoid ending up with a giant burger.

Add Tabasco, mushrooms, oregano, salt and pepper and simmer 5 minutes.

Add spinach, sour cream and soup. Heat thoroughly and pour into an oiled casserole and top with cheese. Bake 15 to 20 minutes until brown and bubbly.

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Quick Chili with Chiles
Serves 4 TO 6

Real chili from scratch in under 30 minutes. Wow! If you want to "beef up" this beef-y dish serve some cooked elbow macaroni and oyster crackers with it. Now it'll serve twice as many - and I'll bet they'll love it twice as much.

1 & 1/2 lbs lean ground beef
1 7 or 8 oz can diced green chiles
1 large onion,chopped
2 Cloves garlic, minced or pressed
3 Tbsp red wine vinegar
4 Tbsp chili powder
1 tsp dried oregano
1 tsp ground cumin
1 28 oz can crushed tomatoes
1 14 or 15 oz can pinto beans, rinsed and drained
Salt
1 Cup shredded Cheddar cheese

Crumble beef into a 4-5 quart pan; add chiles, onion, garlic, and vinegar. Cook over high heat, stirring occasionally, until beef is browned and onion is soft (about 8 minutes). Spoon off and discard fat.

To beef mixture, add chili powder, oregano, and cumin; cook, stirring, for 1 minute.

Stir in tomatoes and their liquid; then stir in beans. Bring to a boil; then reduce heat, cover, and simmer for 15 minutes, stirring occasionally. Season to taste with salt.

Serve with shredded cheese to sprinkle over individual servings.

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Steak and Grilled Fennel with Lemon Slices
Serves 4

If you aren't familiar with this sort of licorice or anise-flavored veggie, I think this easy recipe will provide a terrific introduction.

2 lb sirloin steak, 3/4-inch thick,cut in 4 pieces
Kosher salt and black pepper
1 fennel bulb, cut into 1/4-inch-thick wedges
1 Tbsp olive oil
1 lemon, thinly sliced
1 Tbsp fresh thyme

Heat grill to medium-high. Season the steak with salt and pepper to taste and grill to your desired done-ness, about 4 minutes per side for medium-rare.

Meanwhile, in a bowl, gently toss the fennel with oil and 1/2 teaspoon each salt and pepper. Place on the grill and cook, turning occasionally, until just tender, 5 to 6 minutes; transfer back to the bowl.

Grill the lemon slices until slightly charred, about a minute or less per side. Toss the lemons with the fennel and thyme. Serve with the steak.
Click here for tons more grilling recipes ___________________________________________________________

Fast Summer Pot Roast
Serves 4

”Summer” because that’s when fresh fruit is abundant and cheap which is a good thing because that heat-and-serve pot roast is not cheap.

1 17-oz pre-cooked beef pot roast
2 Tbsp minced shallots
1 Tbsp butter
2 Tbsp tarragon vinegar
2 cups fresh, pitted fruit cut into wedges, such as peaches or plums.
1 tsp snipped fresh tarragon

In a large skillet cook shallots in butter over medium heat for 1 minute.

Remove meat from package, reserving the liquid, and add it to the shallots; reduce heat. Cover and simmer for about 10 minutes or until pot roast is heated through.

Meanwhile, in a small bowl, stir together reserved liquid and tarragon vinegar. Pour over the meat, lay fruit on top and cover; heat for 2 or 3 minutes more.

Remove, sprinkle with fresh tarragon (or don't) and serve. Amazing!

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Costolette Di Manzo Triato (ground beef cutlet)
Serves 6-8

After you’ve cooked these elongated meatballs there should be a decent amount of the now-wonderfully-flavored cooking oil left. If I’m the cooker/eater I’ll stir a couple cups of quick-cooked brown rice into it for the meal’s starch component. I’ll leave some rice "plain" for those who don’t really know what’s good.

2 lb lean ground beef
3 slices stale white bread
milk
2 eggs
3 Tbsp chopped parsley (Italian, of course)
1 dash nutmeg; freshly grated
salt and pepper
1/4 cup Parmesan cheese; freshly grated4 Tbsp canola oil
flour for dredging
1 cup fine dry bread crumbs

Place the meat in a large mixing bowl. Soak the bread briefly in a little milk, squeeze dry, and crumble it over the meat along with 1 egg, parsley, nutmeg, salt and pepper to taste and the Parmesan cheese. Mix with your hands to blend very well and form into thick finger-length cutlets.

Beat the remaining eggs lightly.

Dredge the cutlets very lightly in flour, dip in the beaten egg and coat well with bread crumbs.

Heat the oil in a large skillet and fry the cutlets over medium-low heat. When golden brown and cooked through (not "rare" because of the eggs), drain briefly on paper towels and serve. I can hardly wait.
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Ribeye Steak with Balsamic Reduction
Serves 4

A "reduction" is just a fancy way to say' "Don't waste all that good stuff stuck to the bottom of your pan". Isn't "reduction" easier than all those other words?

2 Tbsp freshly ground black peppercorns
4 rib-eye steaks, boneless (3/4-inch-thick & 3/4 lb each)
1 Tbsp canola oil
2 Tbsp unsalted butter
1/2 cup balsamic vinegar

Pat steaks dry and coat both sides with peppercorns, pressing so they stick. Season with salt and set aside.

Heat oil with 1 Tbsp butter in a large heavy skillet over moderately high heat until hot but not smoking. Reduce heat to moderate and fry steaks, about 3 minutes per side for medium-rare. Transfer steaks to a platter.

Add vinegar to the skillet and deglaze by boiling over high heat, scraping up the flavorful brown bits. Simmer until reduced to about 1/4 cup. Remove from heat and whisk in remaining butter.

Pour sauce over steaks (or present on the side) and serve.

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Beef Burgundy in 20 Minutes
Serves 4

Now, whoever heard of a dish made with pot roast ready, start to finish, in 20 minutes? You did! Right here and now! That is, unless you already know about pre-cooked roasts from the supermarket.

And if you did you might have dismissed them as convenient but dull. Well, you just do a few things with mushrooms, onions, noodles and red wine and the dullness is gone; suddenly it’s exciting.

1 (2 - 2 1/2 lb) fully-cooked, boneless beef pot roast with gravy
10 oz uncooked egg noodles
1 lb small mushrooms
2 small onions, cut into thin wedges, separated
2/3 cup Burgundy or dry red wine
3/4 tsp dried marjoram leaves, crushed
1 Tbsp cornstarch dissolved in 3 Tbsp water
Chopped fresh parsley (optional)

Cook noodles according to package directions. Drain and keep warm.

Meanwhile, remove pot roast from package; transfer gravy to Dutch oven. Cut pot roast into 1-inch pieces; set aside.

Add mushrooms, onion, wine and marjoram to gravy. Bring to a boil; reduce heat to medium-low. Simmer, uncovered, 7 to 8 minutes or until vegetablesare almost tender, stirring occasionally.

Add beef. Bring to a boil and cook 2 to 3 minutes or until beef is heated through, stirring occasionally. Stir in cornstarch mixture. Bring to a boil; cook and stir 1 minute or until thickened. Serve over noodles; sprinkle with parsley, if desired.

Corned Beef Hash Pinwheels
Serves 4

If you love hash and love a cheap meal, try this. If you hate hash, as my wife does (she thinks it looks like dog food - it does), just move on; or should I say, scroll on.

2 cups Bisquick (or similar baking mix)
1/2 cup cold water
2 Tbsp shortening
1 (15 oz) can corned beef hash
1/4 tsp pepper
Zippy Cheese Sauce:
2 Tbsp butter
2 Tbsp Bisquick
1/4 tsp each salt, pepper & dry mustard
1/2 cup grated cheese

Stir baking mix, water and shortening to a soft dough. Gently smooth dough into a ball and knead 5 times. Roll dough into a 12 x 9-inch rectangle.

Spread the hash to within 1/2 inch of the sides. Sprinkle with pepper and roll up. Beginning at the narrow side cut the roll into 9 (1-inch) slices, laying the slices in an oiled 9 x 9-inch baking pan. Bake for about 25 minutes at 450F.

Meanwhile, make the Zippy Cheese Sauce: Melt butter over low heat; blend in Bisquick and seasonings.

Cook, stirring until smooth and bubbly. Stir in milk and continue to boil for a minute, stirring constantly. Stir in cheese and cook until cheese melts. Serve this good sauce over the pinwheels with pride - even if it is hash.

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Saltado (Peruvian Beef Stir Fry)
Serves 4

Flank steak absolutely requires slicing across the grain. And the thinner the better.

1 Tbsp vegetable oil
1 to 1 & 1/2 lb flank steak, sliced into 1 & 1/2-inch wide strips
Kosher salt and freshly ground black pepper
1 large red onion, quartered and thinly sliced
1 large tomato, coarsely chopped
1 garlic clove, finely minced
1 tsp soy sauce
1 Tbsp red wine vinegar

Heat the oil in a large wok or skillet over medium-high heat. Add the steak, season with salt and pepper, and stir-fry until the meat is browned on all sides, about 8 minutes. Transfer the steak to a plate and set aside.

Add the onion, tomato, and garlic to the drippings in the pan, season with salt, and pepper. Cook and stir until the onions are soft and the tomatoes start to break down, 2 to 4 minutes.

Place the beef back in the pan, add the soy sauce and vinegar. Cook for a minute, season with salt and pepper to taste, and serve.

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Chicken-Fried Steak
Serves 4

You’ve seen this on restaurant menus and probably thought about ordering it but chickened-out – get it? "Chickened” out? Now, you can make it at home in hardly any time at all and learn why almost every low or mid-priced eatery offers it.

1/4 cup all-purpose flour
1/2 tsp each salt & pepper
1 lb cubed beef steaks
1 egg, lightly beaten
2 Tbsp milk
1 cup saltine cracker crumbs
Canola oil
3 Tbsp all-purpose flour
1 1/4 cup chicken broth
1/2 cup milk
Dash of Worcestershire sauce
Dash of Tabasco or any other hot sauce

Combine first 3 ingredients; sprinkle on both sides of steaks.

Combine egg and milk in a shallow dish, dip the steaks in it and dredge in cracker crumbs.

Pour about an inch of oil into a large heavy skillet and fry steaks over medium heat until just browned, turning once, carefully to preserve the coating. Cover,reduce heat to simmer, and cook for about 15 minutes, turning occasionally and, again, carefully.

Remove steaks and drain on paper towels. Drain off drippings, reserving 3 Tbsp in skillet. Add 3 Tbsp flour, stirring until smooth. Cook 1 minute, stirring. Gradually add broth and 1/2 to 3/4 cup milk and continue cooking over medium heat, stirring constantly until thickened and bubbly. Stir in Worcestershire sauce and hot sauce. Serve this wonderful gravy over the steaks and,if you like,rice or potatoes.

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Steak with Shallots & Red Wine Sauce
Serves 4

The milder onion-like flavor of the shallots and the hardy taste of, say, a nice cabernet should make this a new favorite.

4 6-8 oz beef steaks, good quality, 3/4 to 1 inch thick
Salt and freshly ground pepper
2 Tbsp minced shallot
4 Tbsp butter
2/3 cup red wine

Heat a heavy skillet over medium-high and rub it with a piece of fat from the steaks. Cook steaks, turning once and seasoning after turning with salt and pepper, to the desired degree of doneness. Remove steaks to warm plates.

Add shallot to pan and cook in the meat juices until translucent, then add a little butter if the pan seems dry.

Add the wine, bring to a boil and reduce by a third. Remove pan from heat, swirl in butter and spoon sauce over the steaks.

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Pepper Steak - Korean Style
Serves 2

A full meat, veggie and starch dinner too quick and easy to admit.

1/2 lb sirloin, sliced diagonally into thin strips
1 cup bite-size pieces red or green bell pepper (or 1/2 c of each)
1 cup bite-size pieces onion
2 Tbsp reduced-sodium soy sauce
1 tsp sugar
1 1/2 tsp toasted sesame oil
1 clove garlic, crushed
1 tsp red-pepper flakes
1 Tbsp rice-wine vinegar

Put all the ingredients into a large ziplock bag. Zip and shake like mad.

Pour it all into a hot cast-iron skillet, stirring frequently until the meat is seared and the vegetables soften (about 2 to 3 minutes).

“Yeah, what else?”

Well, unless you want to eat this with a spoon like soup toss a done-in-90 seconds bag of rice in the nuker while the zippy concoction is cooking. You’ll serve a complete and exciting meal in about 15 or 20 minutes.

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Minute Steak with Mushroom Sauce
Serves 4-6

Sorry about the canned soup but we do use REAL mushrooms. You do want “quick and easy”,don’t you?

1 (10%-oz) can low-fat cream of mushroom soup
1/2 cup buttermilk
1/4 cup water
1/4 tsp red pepper
1 tsp salt
1 & 1/2 tsp black pepper
1 to 1&1/2 lb cubed sirloin steaks
½ cup all-purpose flour
2 Tbsp canola oil
1 (8-oz) package sliced fresh mushrooms
1/2 tsp dried thyme

Whisk together soup and next 3 ingredients until smooth; set aside.

Sprinkle 1 tsp salt and 1 tsp pepper evenly over steaks. Stir together remaining salt, pepper, and flour in a shallow dish. Dredge steaks in flour mixture.

Fry steaks in hot oil in a large skillet over medium-high heat 2 minutes on each side. Remove steaks, reserving drippings in skillet. Add mushrooms and thyme, and saute 3 to 4 minutes or until lightly browned.

Stir reserved soup mixture into mushroom mixture in skillet; cook 1 minute, stirring to loosen particles from bottom of skillet. Bring to a boil (if you don’t have a boil a pimple will do – Just kidding AGAIN), and return steaks to skillet. Cover, reduce heat, and simmer 15 to 20 minutes or until done.

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St. Paddy's Day Steaks
Serves 4

Small, thick steaks are best. To honor the Irish origin of this quick & easy serve with mashed spuds, fried onions, mushrooms and peas.

4 8-12 oz sirloin steaks, small & thick, at room temperature
1/4 cup Irish whiskey
1 & ¼ cups whipping cream
1Ttbsp butter
1 tsp o11
Salt and ground black pepper

Heat a heavy pan, over high heat. Season the steaks with pepper. When hot, add the oil and butter, swirl it around the pan and add the steaks one at a time to seal the meat quickly.

Lower the heat to moderate and, assuming the steaks are an inch to an inch-and-a half thick, cook for 1 & 1/2 to 2 minutes per side if you like them rare (like I do) or 2 & 1/2 to 3 minutes for medium. If you like them - Ugh - well done give them another minute per side. And don't keep flipping the meat; turn them just once.

When the steaks are cooked to your liking. transfer them to plates and place in a barely warm oven while you make the sauce.

Pour off the fat from the pan and add the whiskey stirring and scraping to remove the delicious remnants. Allow it to reduce a little, then add the cream and simmer over low heat for a few minutes, until the cream thickens. Add salt & pepper to taste and pour it over the steaks. Serve them immediately.

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Seared Sirloin Steaks with Shrooms
Serves 6-8

A cast-iron skillet is my favorite for searing or blackening any meat or fish, and they’re not expensive.

2 sirloin steaks, ¾ inch thick, 6-8 oz each
1/4 c chicken stock
1/2 c thinly sliced cremini mushrooms
1 tsp olive oil
1/4 tsp dried thyme
1 clove garlic, crushed
Salt and pepper; to taste

Sear the steaks in a skillet on medium high (about 2 to 3 minutes per side), seasoning each side with a pinch of pepper as the other side cooks. Remove the steaks from the skillet, and reduce the heat to medium.

Put the olive oil, thyme, and garlic in the skillet & stir about 30 seconds scraping with a spoon to release those great crispy little bits left behind by the meat..

Add the stock (hey, how about red wine instead?) and mushrooms, stirring about 2 or 3 minutes until the mushrooms soften, but not so long that they get mushy.

Now pour that wonderful sauce over the steak and/or a mound of brown rice and dig in.

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Steak & Spinach Roll-Up Roast
Serves 4

Serve a salad with this delicious meat & veggie combo and you've got one of the easiest meals ever.

8 slices bacon
1 to 1 1/2-pound beef flank steak
3/4 tsp lemon-pepper seasoning
1/4 tsp salt
1 10-oz package frozen chopped spinach, thawed and well drained
2 Tbsp fine dry bread crumbs
1/2 tsp dried thyme, crushed
Dash salt

Pre-heat oven to 375F.

ln a large skillet cook bacon over medium heat for a few minutes just until brown but not crisp. Remove from skillet; drain on paper towels. Set aside.

Score both sides of steak by making shallow diagonal cuts at 1-inch intervals in a diamond pattern. Place steak between two pieces of plastic wrap or waxed paper. With a meat mallet pound steak into a roughly 12x8-inch rectangle. Remove plastic wrap (duuh) and sprinkle with 1/2 tsp of the lemon-pepper seasoning and the 1/4 tsp salt. Arrange bacon lengthwise on steak.

For the stuffing combine spinach, bread crumbs, thyme, the remaining l/4 tsp lemon-pepper seasoning, and the dash salt. Spread over bacon.

Starting from a short side, roll up the steak and secure with cooking twine. Roast for about 12 minutes for medium doneness, more or less to taste.

Asian Pepper Steak
Serves 4

You'll keep moving putting this Asian delight together, but in only about 15 minutes you can take your bow and sit down to dinner.

12 oz 90%-lean ground beef
3/4 cup finely diced red bell pepper
3/4 cup chopped scallions
1/4 cup plain dry bread crumbs
4 Tbsp hoisin sauce, divided
2 Tbsp minced fresh ginger
3 tsp canola oil, divided
4 bunches watercress, trimmed
1/2 cup rice wine or dry sherry

Place rack in upper third of oven; preheat the broiler. Coat a broiler pan and rack with cooking spray.

Gently mix beef, bell pepper, scallions, breadcrumbs, 3 Tbsp hoisin sauce and ginger in a medium bowl until just combined. Form the mixture into 4 oblong patties and place on the broiler-pan rack. Brush the tops with 1 tsp oil. Broil, flipping once, until cooked through, about 3 or 4 minutes per side.

Meanwhile, heat the remaining 2 tsp oil in a large skillet over high heat. Add watercress and saute 1 to 3 minutes. Divide the watercress among 4 plates.

Return the skillet to medium-high heat, add rice wine (or sherry) and the remaining 1 tablespoon hoisin sauce and stir until smooth, bubbling and slightly reduced, about 1 minute.

Top the watercress with the steaks and drizzle with the pan sauce. You've created a really exciting dish in about 15 minutes - aren't you proud?.

Carbonada (Beef With Onions & Wine)
Serves 4

Beef with onions. Ho-hum. No, NOT ho-hum. In a little less than half-an-hour this Italian version will become a very special easy beef favorite. A hearty red wine is the braising liquid but in a Belgian or German version it would probably be beer. Glad you asked.

1/2 cup extra-virgin olive oil
2 oz pancetta cubed
2 medium onions, sliced
2 lbs braising beef (boneless chuck works), cut into 1 1/2 in chunks
1/2 tsp salt
1 tsp freshly ground black pepper
10 sage leaves, finely chopped
2 bay leaves
1 bottle (750 ml) dry red wine
2 tsp tomato paste

In a large pot over medium-high heat, heat 1/4 cup of the olive oil. When hot, add the pancetta. When it browns up, 3 to 5 minutes, reduce the heat to medium, add the onions and cook until the onions are translucent, 3 to 5 minutes.

Remove the pot from the heat and set aside.

In a large skillet, heat the remaining 1/4 cup of oil over medium-high heat until hot, add the beef chunks in a single layer but don't crowd them. Stir them occasionally to brown all sides, then add the salt and pepper to taste.

Now add the beef, chopped sage, bay leaves, tomato paste and wine to the pancetta-onion mixture. Increase the heat until boiling, then immediately reduce heat to bring to a simmer.

Continue to simmer until the meat is tender and the wine turns slightly syrupy (say that 5 times fast), 10 to 15 minutes, depending on the size of your pot.

Discard the bay leaves and serve immediately over polenta or rice, or with potatoes. While the dish is simmering you have time for any of them.

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A major newspaper recently interviewed butchers & other beef “experts” on tips for choosing steaks. The top tips or things to look for were:

Choose steaks with some marbling of fat (little white flecks in the center) to enhance flavor…

Steaks should be cut evenly to cook uniformly…

Go for no less than 1 inch thickness to reduce chances of overcooking (unless you’re one of those who like their steaks crisp).

Don’t trim fat until meat has been cooked since it helps steaks keep their shape & enhances flavor…

Cook round or chuck steaks slowly, not on the grill. Save the grill for Porterhouse, NY strip, T-bone or any steak with “rib” in its name…

Expect Select graded beef to be leaner and therefore tougher than Choice, the next grade up. Prime is best but hard to find except in very pricey stores or fine restaurants…

Don’t slash to check for doneness, use an instant-read meat thermometer (about $10)…

Finally, what was the favorite steak of these experts? Almost unanimously, the rib-eye. In fact, that’s what the USDA looks at in beef carcasses to determine grade.

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Ginger-Orange Stir-Fry
Serves 4

Placed in the center of a large serving bowl of thin noodles this is as pretty a dish as it is delicious and exciting.

1 lb lean Choice sirloin, cut into thin strips
Grated rind and juice of 1 orange
1 Thsp light soy sauce
l tsp corn meal
l inch piece of fresh ginger root, finely chopped
1 Thsp sunfloweror canola oi
l1 large carrot, julienned (cut into very thin ships)
2 green onions, thinly sliced
Noodles to serve

Place the beef strips in a bowl and sprinkle with the orange rind and juice and marinate for 10 minutes. Use this time to do the noodles.

Remove the beef to another bowl and stir soy sauce, corn flour & ginger into the orange mixture.

Heat the oil in a wok or large frying pan and add the beef. Stir-fry for a minute until lightly colored, then add the carrot and stir-fry for another 2-3 minutes more.

Stir in the spring onions and reserved liquid and stir, until boiling and thickened.

Serve hot over noodles (or rice).

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15 Minute Beef Stew
Serves 6

Ok, so we use a few "prepared" ingredients for this easy beef stew. How else do you think you could do stew in a quarter hour?

Very important - use choice or prime sirloin or you might find it a bit chewy.

1 lb beef boneless sirloin steak, cut into 1/2-inch cubes
1 1-lb bag frozen stew vegetables, thawed and drained (Use the microwave to thaw or you won't make 15 minutes)1 15 oz can chunky garlic-and-herb tomato sauce
1 14 oz can beef broth
2 5 1/2 oz cans spicy V8-type juice

Spray 10-inch nonstick skillet with cooking spray & heat over medium-high heat. Cook beef in skillet about 10 minutes, stirring occasionally, until brown.

Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer 5 minutes, stirring occasionally.

Maybe it took 20 minutes; that's still pretty great for hearty beef stew.

Asian Beef & Vegetables
Serves 6

Served with warmed flour tortillas you've got another Asian-Mexican cooperative venture - and a tasty one, at that.

1 cup spicy stir-fry sauce
1/4 cup fresh orange juice (grate zest first)
1 flank steak (about 1&1/2 lb)
1 medium eggplant (about 1 lb), cut in 1/2-in cubes (4 cups)
Nonstick spray
1&1/4 lb baby or regular bok choy cut crosswise in 1-in pieces (6 cups)
4 oz fresh shiitake mushrooms(no stems), caps cut in 1/2-in slices
1/4 cup honey
1 tsp grated orange zest
1/4 cup each chopped cashews and sliced scallions.

Heat oven to 500ºF with racks set to divide oven in thirds.

Mix 3/4 cup stir-fry sauce and the juice in a large ziptop bag. Add steak and shake it up - be real sure the zipper is zipped.

For quick and easy clean-up, line 2 rimmed baking sheets with nonstick foil then spread eggplant on 1 baking sheet; coat with nonstick spray. Remove steak from marinade and place it on the other baking sheet. Place steak on higher oven rack, eggplant on lower.

Roast 10 minutes, or until an instant-read thermometer inserted from side into thickest part of steak registers 145ºF for medium-rare. Transfer to cutting board; let rest. 5. Remove eggplant from oven, add bok choy and mushrooms; toss to mix. Coat with nonstick spray. Roast 5 minutes more and remove. Mix remaining 1/4 cup of stir-fry sauce, the honey and zest. Pour over vegetables; toss to coat. Thinly slice meat across the grain. Serve steak and vegetables with cashews and scallions.

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Orange Beef Stir-fry
Serves 4

It would be a shame to eat this easy dish out of one of those white paper carry-out boxes with the wire handle. So make this terrific Asian beef creation yourself and serve with cloth napkins and a nice wine.

2 large oranges
3 Tbsp. dry sherry
3 Tbsp. soy sauce
1 Tbsp. cornstarch
1 lb. lean boneless top sirloin, trimmed of fat and cut across the grain into 1/4-inch-thick slices
2 Tbsp. minced fresh ginger
1½ Cups bean sprouts
1 & 1/2 Cups fresh Chinese pea pods, ends and strings removed (isn't that a pain-in-the-neck?)

Grate outer peel from 1 orange. Squeeze juice from both oranges. Measure juice; if you have less than 3/4 cup, add enough water to equal this amount.

In a small bowl, stir together orange peel, orange juice, sherry, soy sauce, and cornstarch. Set aside.

Heat a wok or wide nonstick fiying panover high heat, When pan is hot, add beef and ginger. Stir until beef is browned (3-4 minutes). With a slotted spoon, transfer beef to a bowl.

Pour orange juice mixture into pan and bring to a simmer. Add bean sprouts and pods; stir about a minute until pea pods turn a brighter green. Mix in beef and, you know...eat 'em up, yum,yum.
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Quick and Easy Beef Sukiyaki
Serves 2

Easy to make, yummy to eat, hard to spell.

1/2 Cup condensed beef consommé
1/4 Cup dry sherry
1/4 Cup reduced-sodium soy sauce
1 Tbsp. sugar
4 oz. packaged triple-washed babyspinach
1/2 tsp. vegetable oil
8 oz. lean sirloin, trimmed and thinly sliced across grain
1 Tbsp. minced fresh ginger
1 medium-size onion, thinly sliced
1 Cup sliced mushrooms
4 green onions, cut into 1-inch lengths
Hot cooked rice

Stir together consomme, sherry, soy sauce, and sugar. Set aside. Remove any coarse stems from spinach and set it aside.