Beef Steaks & Roast Recipes
Orange-Pepper Beef Steaks
Description:
Serves 4 :: This recipe is an excellent source of protein, vitamin B12 and zinc and a good source of niacin, iron and vitamin B6. :: Recipe courtesy of the Beef Checkoff
Ingredients:
4 Beef Tenderloin Steaks, cut 1" thick (about 1 lb.)
1/2 cup orange marmalade
4 tspns cider vinegar
1/2 tspn ground ginger
2 tspns coarse grind black pepper
Instructions:
1. Combine marmalade, vinegar and ginger in small bowl. Press pepper onto beef steaks. 2. Place steaks on rack in broiler pan so surface of beef is 2-3" from heat. Brush tops of steaks with marmalade mixture. Broil 13-16 minutes for medium rare to medium doneness, turning once and brushing with remaining marmalade mixture.
Nutritional Information: Per serving: 283 calories; 24 g protein; 28 g carbohydrate; 9 g fat; 76 mg sodium; 71 mg cholesterol; 3.4 mg niacin; 0.4 mg vitamin B6; 2.2 mcg vitamin B12; 3.3 mg iron; 4.7 mg zinc.
Asian Beef
Description:
Serves 4, Brought to you by nutritional educator Mary Schreiner, MPH.
Ingredients:
4 6 oz. Ribeye Steaks
½ cup low sodium soy sauce
2 cloves garlic, finely minced
1 tbsp white vinegar
1 tbsp vegetable oil
1 tbsp brown sugar
1 tspn ground ginger
Instructions:
1. Remove any visible fat from the steaks and place in a flat glass pan. 2. Combine all of the ingredients in a small bowl and mix. 3. Pour over steaks and marinate for at least 1 hour. 4. Cook over hot coals (or preheated electric grill) until cooked to your preference (usually 5-7 minutes). 5. Place on the grill, with the steaks, vegetables such as zucchini and yellow squash that have been sliced lengthwise. Add some onions, cut in large chunks, corn on-the-cob, carrots, asparagus, etc.
Nutritional Information: Per serving: 207 Calories, 9g Total Fat, 4g Saturated Fat, 6g Carbohydrates, 20g Protein, 52g Cholesterol
Asparagus and Beef Stir Fry
Description:
Serves 4 :: Brought to you from the Maverick Ranch kitchen.
Ingredients:
12 oz.Boneless Beef Sirloin
1/2 cup water
2 tbsps soy sauce
2 tspns beef bouillon
2 tspn cornstarch
1 tbsp vegetable oil
1 small green pepper
1 small onion
1 lb. fresh asparagus
2 cups sliced mushrooms
3 cups cooked rice
Instructions:
1. Combine water, soy sauce, bouillon, and cornstarch in small bowl. 2. Heat oil in large skillet. Add asparagus, beef, pepper, and onion. Cook, stirring frequently until beef is cooked thoroughly. 3. Add mushrooms. Cook until tender. Stir in soy sauce mixture. Cook, stirring constantly until sauce comes to a boil and thickens. Serve over rice.
Beef Stew with Winter Vegetables
Description:
Brought to you by Maverick Ranch Preferred Customer Gayle Blakely.
Ingredients:
3/4 lb. well-trimmed Beef Tenderloin
4 cloves garlic, minced
1/2 cup dry red wine
1/2 tsp dried, crushed thyme
1/2 tsp ground cinnamon
1/4 tsp ground black pepper
3 cups broth (I use sodium-free instant beef broth)
3 medium Spanish (yellow) onions, each cut into wedges
1 14 1/2 oz. can, diced, low-sodium tomatoes
1 medium butternut squash, peeled, cut into 1" pieces
1 bag baby spinach
Instructions:
1. Preheat the oven to 325°F. Place the meat mixture, broth, onions and tomatoes (with juice) in an oven-proof Dutch oven with lid. Place over high heat and bring to a boil. Cover, and place in the oven to bake for 1 hour. 2. Stir in the squash. Cover, and bake for 1 1/2 hours. Remove from the oven and stir in the spinach until it is wilted.
Maverick Ranch Prime Rib
Description:
Brought to you from Maverick Ranch´s Executive Chef, John Birdsall.
Ingredients:
1 Prime Rib Roast
3 tbsps Kosher Salt
1 tbsp Granulated Garlic
1 tbsp Sugar
1 tbsp Black Pepper
1 tbsp Onion Powder
Instructions:
Roasting - Per 4 lb. Roast 1. Moderately rub all of roast with combined seasoning. Season Rib Roast moderately on all sides and ends. 2. Place Rib Roast fat side up, in a 2” tall roasting pan. 3. Roast in oven at 325°F. Probe with calibrated Thermometer • Rare 135-140°F, approximately 2.0 hours • Med Rare 140-145°F, approximately 2.5 hours • Medium – 155-160°F, approximately 3.0 hours • Well – above 170°F, approximately 3.25 hours 4. Once cooked, let stand for 10 minutes before carving. 5. Save Juices for Au Jus. For home use you can purchase Lawry’s Beef au Jus in almost any super market. Follow directions on pouch adding your own meat dripping to Au Jus.
