Try Some Of Our Great Beef Recipes


  Spicy Beef Salad


Layer marinated and sautéed flank steak with green onions, tomatoes, mushrooms and shredded lettuce in this make-ahead salad. Toss with a spicy ginger dressing. 
Start to Finish:1 hr 55 min
Makes 6 Servings

Salad
1 lb boneless beef sirloin steak
2 tablespoons dry sherry or apple juice
1 tablespoon olive or vegetable oil
1 tablespoon soy sauce
2 teaspoons sugar
8 medium green onions, thinly sliced (1/2 cup)
2 medium tomatoes, cut into bite-size pieces
4 cups sliced fresh mushrooms (about 10 oz)
1 small head lettuce, shredded (6 cups)
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Spicy Ginger Dressing
1/4 cup rice vinegar or white wine vinegar
2 tablespoons soy sauce
1 teaspoon finely chopped gingerroot
1 teaspoon sesame oil
1/8 teaspoon ground red pepper (cayenne)
1 clove garlic, finely chopped
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1. Remove fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. (Beef is easier to cut if partially frozen, 30 to 60 minutes.) In glass or plastic bowl, mix sherry, olive oil, 1 tablespoon soy sauce and sugar. Add beef; toss to coat. Cover; refrigerate 30 minutes.
2. Heat 10-inch skillet over medium-high heat until 1 or 2 drops of water bubble and skitter when sprinkled on surface. Add half of the beef; stir-fry about 3 minutes or until beef is no longer pink. Remove beef from skillet; drain. Repeat with remaining beef.
3. In large bowl, mix beef and onions. Layer tomatoes, mushrooms and lettuce on beef. Cover and refrigerate at least 1 hour until chilled but no longer than 10 hours.
4. In tightly covered container, shake all dressing ingredients until well blended. Pour dressing over salad; toss until well coated.

  Skillet Beef and Vegetable Stew


Incredible! In less than 30 minutes and just five ingredients --you've got beef steak stew! Serve with corn bread muffins and perhaps a glass of cold milk. 
Start to Finish:35 min
Makes 6 Servings

1 lb lean boneless beef sirloin steak
1 bag (1 lb) frozen stew vegetables, thawed
1 can (15 oz) chunky tomato sauce with garlic and herbs
1 can (14.5 oz) fat-free low-sodium beef broth
2 cans (5 1/2 oz each) spicy hot vegetable juice
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1. Remove fat from beef. Cut beef into 1/2-inch cubes.
2. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook beef in skillet about 10 minutes, stirring occasionally, until no longer pink.
3. Stir in remaining ingredients. Heat to boiling. Reduce heat; cover and simmer 5 minutes, stirring occasionally.


  Orange Beef and Broccoli

A beautiful dish packed with flavor and color. This stir-fry also packs a nutrient punch. Serve over a bed of rice - your choice. Absolutely delicoius!
Start to Finish:30 min
Makes 4 Servings

1/4 cup Progresso® chicken broth (from 32-ounce carton)
3 tablespoons dry sherry or Progresso® chicken broth
1/2 cup orange juice
2 tablespoons soy sauce
1 tablespoon grated fresh ginger
2 teaspoons cornstarch
1 teaspoon toasted sesame oil
1/2 teaspoon crushed red-pepper flakes
3/4 pound beef sirloin, trimmed of all visible fat and cut into 1/4”-thick strips
2 teaspoons vegetable oil
1 large bunch broccoli, cut into florets
1 bunch scallions, cut into 1/4”-thick diagonal slices
3 cloves garlic, minced
2 cups cooked basmati rice
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1. In a medium bowl, combine the broth, sherry, orange juice, soy sauce, ginger, cornstarch, sesame oil, and red-pepper flakes. Add the beef, tossing to coat. Let stand for 10 minutes.
2. Heat 1 teaspoon of the vegetable oil in a large skillet over medium-high heat. Add the beef to the skillet; reserve the marinade. Cook the beef, stirring, for 3 minutes, or until browned. Remove to a plate.
3. Add the remaining 1 teaspoon vegetable oil to the skillet. Add the broccoli, scallions, and garlic; cook, stirring, for 2 minutes. Add 2 tablespoons water. Cover and cook for 2 minutes, or until the broccoli is tender-crisp. Add the reserved marinade and cook, stirring, for 3 minutes, or until the mixture boils and thickens slightly. Return the beef to the pan and cook, stirring, for 2 minutes, or until heated through. Serve over rice.


  Mexican Beef and Bean Stuffed Peppers

Breakfast cereal is a unique ingredient that helps keep these hearty, colorful stuffed peppers low in fat and high in flavor!
Start to Finish:1 hr 5 min
Makes 8 Servings

1 1/2 cups Fiber One® original bran cereal
1 can (15 oz) tomato puree
4 medium bell peppers
1/2 lb extra-lean (at least 90%) ground beef
1 medium onion, finely chopped (1/2 cup)
1 can (8 oz) kidney beans, drained, rinsed
1 can (4 oz) chopped green chilies, undrained
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 cup shredded reduced-fat Cheddar cheese, if desired
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1. Heat oven to 350°F. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor). In medium bowl, mix cereal and tomato puree; let stand 5 minutes.
2. Cut bell peppers lengthwise in half. Remove seeds and membranes. Place peppers, cut sides up, in ungreased 13x9-inch (3-quart) glass baking dish.
3. In 10-inch skillet, cook beef and onion over medium heat, stirring occasionally, until beef is thoroughly cooked; drain. Stir in cereal mixture and remaining ingredients except cheese. Divide beef mixture evenly among peppers.
4. Cover; bake 40 to 45 minutes or until peppers are tender. Sprinkle each pepper half with 1 1/2 teaspoons cheese; let stand 5 minutes.
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High Altitude (3500-6500 ft): Bake 50 to 55 minutes.

  Kasha and Beef

If you've not tried Kasha yet here's your chance. Go for the grains! Kasha (roasted buckwheat groats) adds nutty flavor and chewy texture to this simple skillet treat.
Start to Finish:25 min
Makes 4 Servings

2 cups Progresso® beef flavored broth (from 32-oz carton)
1 cup uncooked kasha (roasted buckwheat groats)
1/2 lb extra-lean (at least 90%) ground beef
8 medium green onions, sliced (1/2 cup)
1 large stalk celery, sliced (1 cup)
1 can (14.5 oz) Muir Glen® organic diced tomatoes with basil and garlic, undrained
1/4 teaspoon black pepper
Dash crushed red pepper flakes
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1. In 2-quart saucepan, heat broth to boiling. Stir in kasha. Cover; cook over medium heat about 7 minutes or until tender. Drain if needed.
2. Meanwhile, in 10-inch nonstick skillet, cook beef, onions and celery over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
3. Stir tomatoes, black pepper and crushed red pepper into beef mixture. Heat to boiling; reduce heat. Cover; simmer 5 minutes. Stir in kasha; heat through.


  BBQ Beef Tortillas

Lean beef tortillas can be smoky, spicy or mild with your choice of barbecue sauce! This is a recipe you can definitely add to. Use your imagination and taste buds!
Start to Finish:25 min
Makes 4 Tortillas

1/2 lb beef sirloin steak, trimmed of fat, cut into thin strips
1 cup Green Giant® Niblets® frozen corn (from 1-lb bag)
1/2 cup barbecue sauce
4 flour tortillas (7 inch), heated as directed on package
1 cup chopped tomato
1/4 cup shredded reduced-fat Cheddar cheese (1 oz)
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1. Heat medium nonstick skillet over medium-high heat until hot. Add beef; cook and stir 4 to 6 minutes or until browned.
2. Stir in corn and barbecue sauce. Reduce heat to medium; cover and cook 5 minutes, stirring occasionally, until hot.
3. Place tortillas on 4 individual plates. Spoon 1/4 of beef mixture down center of each tortilla. Top each with 1/4 cup chopped tomato and 1 tablespoon cheese. Fold tortillas in half or roll up.