Skillet Sirloin Strips Recipes

Steps:

• Sprinkle beef strips with salt and pepper. In a large nonstick skillet, brown beef in 1 teaspoon oil. Remove and keep warm. , In the same skillet, saute onions in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, broth, wine, bay leaf, basil and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Return beef to the pan; cook for 2-4 minutes or until tender. Discard bay leaf. Serve with rice. Freeze option: Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

Steps:

• Place potatoes, water and salt in a microwave-safe dish; microwave, covered, on high until potatoes are tender, 7-9 minutes. Drain. , Meanwhile, toss beef with onion, 2 tablespoons oil and pepper blend. Place a large skillet over medium-high heat. Add half of the beef mixture; cook and stir until beef is browned, 1-2 minutes. Remove from pan; repeat with remaining beef mixture., In a clean skillet, heat remaining oil over medium-high heat. Add potatoes; cook potatoes until lightly browned, 4-5 minutes, turning occasionally. Stir in beef mixture; heat through. Sprinkle with rosemary.

Steps:

• Roast the steaks at low heat: Preheat oven to 275 degrees F. Season steaks generously with salt on all sides. Place steaks on a wire rack fitted over a rimmed baking sheet; this will ensure even airflow all around the steaks as they cook. Cook for 25-35 minutes, checking after 20 minutes, until internal temperature reaches 125 degrees F. (Note: Once the temperature reaches 80 degrees F, it will climb quickly.) For an accurate temperature, place the thermometer through the side into the center of the steak. When steak reaches 125 degrees F, let rest 10 minutes.
• Sear the steaks: Heat skillet over high heat. Add the oil and heat until smoking; then add the steaks. Cook for 1 minute, undisturbed. Flip steaks, drain off the fat, then cook another 1 minute, undisturbed. Meanwhile, gently smash the garlic cloves with the heel of your hand until you hear a crack, leaving the peels attached.Add 2 tablespoons of butter, garlic cloves, thyme, and rosemary to the skillet. Tilt the pan and continually baste the steaks with the hot butter as it browns and gets foamy. Take the pan off the heat as you baste if the butter is browning too quickly or the herbs and garlic are starting to burn. Add remaining tablespoon of butter; once the first side is well-browned, flip the steaks and continue basting-a French technique called arroser-until the butter is no longer foamy. (Once the steaks have been flipped, Chef Pandel continues basting with his pan entirely off the heat; you may need to do the same, depending on the variables of stove temperature, pan, and the steaks themselves.) When it's no longer foamy, the butter has done its job and the steaks should be well seared with a nice crust. Check the temperature of the steaks: for medium-rare, the internal temperature should be 125 degrees F-130 degrees F. Remove steaks to the rack to rest, about 10 minutes. Serve right away.

Steps:

• Dry the sirloin strips with paper towels and season to taste with salt and pepper. Set aside.
• Heat a tbsp oil in a large non-stick skillet on medium high heat. Add sliced onion, season with salt, and cover, stirring occasionally, until softened and lightly browned (about 5 min). Transfer the onions to a plate and set aside.
• Add a tbsp oil to the empty pan and heat. Add half of the steak and spread out in a single layer, trying not to over crowd the beef. Let cook on one side for 3 - 5 minutes until brown, and using tongs, turn each strip to brown the other side for 3 - 5 minutes. Transfer the browned steak strips to a platter, and cover loosely with foil to keep warm. Repeat with the remaining steak strips, adding them to the same platter of cooked steak strips when finished.
• Add the broth, barbecue sauce and browned onions into the empty pan. Simmer on medium-low heat until the sauce thickens slightly (about 5 minutes). Add butter, stirring it into the sauce while it melts. Taste sauce and season with salt and pepper if necessary. Pour sauce over steak on platter and serve hot.

Steps:

• In a bowl whisk together 2 tablespoons cornstarch with ginger powder, beef broth and soy sauce and black pepper; set aside.
• In another medium bowl combine 2 tablespoons cornstarch with 1/2 teaspoon salt, add in the steak strips; toss to coat with the mixture.
• Heat vegetable oil and 2 teaspoons sesame oil in a large skillet over high heat; add in the beef/cornstarch mixture and saute for about 4 minutes or until browned, adding in the garlic and chili flakes (if using) the last 2 minutes of cooking.
• Add in the bell pepper and onion; saute for about 6-8 minutes or until tender.
• Add in the broth mixture; reduce heat and simmer for about 3-5 minutes or until thickened.
• Serve over cooked rice.