beef steak

An elegant, comforting bowl of pho usually requires blanching beef bones and then simmering them with spices for hours. Andrea Nguyen, a cookbook author who lives in drought-plagued California, wanted the same effect but in a recipe that used less water and less energy. This broth can be put together in less than an hour. It cooks in a standard stove-top pressure cooker for 20 minutes and in an electric pressure cooker for 30. “As much as I love to simmer a stockpot of beef pho for three hours,” Ms. Nguyen says, “it’s incredibly liberating to make a pretty good version for four people in about an hour."

Pressure Cooker Beef Pho

beef knuckle, marrow or other soup bones

beef

Fuji apple, about 1/2 of a medium-large apple

onion

ginger

star anise

cinnamon

cloves

fine sea salt

fish sauce

Sugar,

beef steak,

dried narrow rice sticks or pad Thai-style noodles

green onions

cilantro leaves

Black pepper

Optional add-ins: thinly sliced Fresno, Thai

Rinse the bones and boneless beef. Peel and cut apple into chunks. Halve the large onion and cut into thick slices. Peel ginger, halve it lengthwise, cut into chunks, then smash each piece with the side of a knife.

Put the star anise, cinnamon and cloves in an 8-quart pressure cooker. Over medium heat or using the sauté function, toast for several minutes, stirring frequently, until fragrant. Add the onion and ginger. (If using a stove-top pressure cooker, raise heat to medium-high.) Stir and cook for a minute or two. A little browning is O.K. Add 9 cups water.

Add the bones, beef, apple and salt. Lock the lid. If using a stovetop pressure cooker, raise heat to high and bring pressure to 15 p.s.i. Then reduce the heat to medium or medium-low. The pressure should be just high enough that a gentle, steady flow of steam comes out of the cooker’s valve. Cook for 20 minutes. If using an electric pressure cooker, set timer for 30 minutes. After cooking, both cookers will require time to allow pressure to decrease naturally, about 15 to 20 minutes. When that is done, carefully remove lid.

Transfer boneless meat to a bowl, cover with water and soak for 10 minutes. This cools it and keeps it from drying out. If desired, scrape any bits of tendon from the bones and add to the bowl of water.

Strain the broth into a pot through a mesh strainer lined with cheesecloth or muslin. Discard the remaining solids. (At this point, the broth and beef can be cooled and refrigerated for up to 3 days.) Skim all but about 3 tablespoons of fat from the broth. You should have about 8 cups of broth. Add fish sauce and more salt, if needed. Add a few pinches of sugar and more fish sauce so the broth has a rounded, intense finish that is slightly salty and slightly sweet.

Make the broth:

Freeze the raw beef, if using, for 15 to 20 minutes, then slice very thinly across the grain. Cut cooked beef across the grain into very thin slices. Set aside.

Cover the dried noodles in hot tap water and soak for 15 to 20 minutes, or until pliable and opaque. Drain, then rinse to remove starch.

Thinly slice the small onion and soak in water 10 minutes. Slice green onions into thin rings and set aside with chopped cilantro. Arrange any optional add-ins on a plate.

Bring the broth to a simmer over medium heat. At the same time, fill a pot with water and bring to a rolling boil. Dunk the noodles into the boiling water, using a noodle strainer or a mesh sieve, for about 15 to 20 seconds. Remove from water and divide noodles among 4 bowls.

Top each bowl of noodles with cooked and raw beef, arranging the slices flat. Place a mound of onion in the center, then shower with green onion and cilantro. Finish with a sprinkle of black pepper. Give the boiling broth a final taste for seasoning. Ladle about 2 cups broth into each bowl, distributing the hot liquid evenly to warm all the ingredients.

Prepare the bowls:

A Korean rice bowl packed with goodies - sliced steak, fried egg, spinach, carrot and toasted sesame seeds, plus gochujang or sriracha for a chilli kick

Easy bibimbap

tsp light soy sauce,

rice

sunflower oil

carrot,

spinach

eggs

½ tsp toasted sesame seeds

thumb sized piece of fresh root

tbsp gochujang

sesame seeds

tsp cider vinegar

tsp light soy sauce

Put the steak into a bowl and add the soy sauce.

Boil the rice following packet instructions. Meanwhile heat 1 tsp oil in a frying pan or wok then add the steak, leaving the soy sauce behind in the bowl. Fry quickly at a high temperature until well browned on the outside, put it onto a board and cover with foil to rest. Now fry the carrots in the same pan, stir frying for 2-3 mins until starting to soften then transfer to a plate. Next add the spinach and fry until just wilted (about a minute). Finally fry the eggs, adding a little extra oil if the pan is dry.

When the rice is cooked, drain and pile into 2 bowls. Slice the steak then put it on top of the rice. Next to that add a clump of the cooked carrots, then the spinach and finally the ginger. Scatter the sesame seeds over the top. Stir all of the sauce ingredients together in a bowl and serve alongside the rice. The best way to eat it is to dollop on a good serving of the sauce, break into the egg and stir everything together so the sauce and the runny egg yolk get deliciously mixed up with all the vegetables and steak.

This George Foreman grilled New York strip steak recipe will help you make delicious steak with proper marination and grilling method.

George Foreman Grilled New York Strip Steak

New York Strip steak (6-8 ounces)

soy sauce

Worcestershire sauce

olive oil

tbsp red wine vinegar

garlic powder

Whisk together all ingredients except steak in a bowl or cup and place in a ziploc bag.

Add steak to the mixture and let marinate in the fridge for at least a half hour. If you can let it sit overnight in the fridge - even better! But if you are in a hurry, let it at least soak up that flavor for a little while.

Preheat your George Foreman Grill for at least 5 minutes with the lid closed. Use high setting if you have it.

Add steak and close lid.

Grill steak for 4-7 minutes for medium-rare doneness. Grill 6-9 minutes for medium doneness (Really thin steaks may take as little as 2-3 minutes for medium rare. Be sure to check depending on your steak size).

Turn steak 1/4 turn if desired for cross grill marks.

Try something new this evening with our Steak Cobb Salad with Lime Vinaigrette. Tender strips of marinated steak are served atop a bed of romaine lettuce with eggs, avocado, cherry tomatoes, bacon and feta cheese. And to top it all off, this steak Cobb salad is served with a zesty vinaigrette.

Steak Cobb Salad with Lime Vinaigrette

KRAFT Zesty Lime Vinaigrette Dressing, divided

beef skirt steak (1 lb.), 1/2 inch thick

eggs,

avocado, chopped

cherry tomatoes,

OSCAR MAYER Bacon, cooked, crumbled

pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese

romaine lettuce

Reserve 1/2 cup dressing for later use. Pour remaining dressing over steak in shallow dish; turn to evenly coat both sides of steak with dressing.

Heat grill to medium heat. Remove steak from marinade; discard marinade.

Grill steak 8 to 10 min. or until medium doneness, turning after 5 min. Remove from grill. Let stand 5 min.

Cut steak across the grain into thin slices; place along with remaining ingredients on lettuce-covered platter.

Keep summer cooking easy with this clever pepper-crusted steak and salad meal.

Mixed pepper crusted steak with mushroom salad

black peppercorns

green peppercorns

tbsp Szechuan peppercorns (see note)

beef sirloin steaks, trimmed

eggwhite, lightly beaten

portobello mushrooms, sliced

garlic clove, halved

(80 milliliters) extra virgin olive oil

spring onions, shredded

baby spinach leaves

Dijon mustard

tbsp balsamic vinegar

Move over 2-minute noodles, this beef and udon dish will make your evening.

Sesame beef with gochujang udon noodles recipe

skirt beef steak

tsp sesame oil

udon noodles

unsalted butter, chopped

mixed Asian mushrooms, sliced

gochujang (Korean fermented chilli paste)

tomato sauce

broccolini,

nori & toasted sesame seeds, to serve

Make this delicious steak bibimbap with spinach under 30 minutes. Tender steak is seared then mixed with rice and spinach. It&#039;s a great one skillet dinner (or one pot meal).

Beef Steak Bibimbap with Spinach

salt and pepper

tbsp oil (divided)

garlic (finely minced)

grape seed oil

Korean chili paste (gochujang)

sugar

Korean corn syrup (mulyeot) (optional)

water

sp toasted sesame seeds

Heat 1 tablespoon of oil in a small skillet and saute the garlic until fragrant.

Add the rest of the sauce ingredients and mix well. Bring to a full boil over medium heat and let it thicken a little, about 1 minute.

Remove from the heat and set aside. The sauce will thicken more as it cools.

To make the chili paste sauce

Season the steak with salt and pepper. Grill the steak on a cast iron skillet over medium high heat until to your desired doneness. Remove from the skillet and set aside to rest.

Add the remaining 1/2 tablespoon of oil in a skillet, saute the spinach with a little bit of salt until wilted. Remove the spinach from skillet and set aside. Rest the steak for 5-10 minutes. Cut into thin strips.

Bring the skillet over medium heat again. Spread rice evenly in a skillet, and top with beef slices and the spinach. Drizzle the sauce, about 3-4 tablespoon.

Let the whole thing sizzle for 1 minute. Start tossing together to coat everything with the sauce and cook for another 1 minute. Taste and add more sauce if needed.

When everything is all mixed, remove the skillet from the heat. Drizzle a little more sesame oil and sesame seeds as you desire. Serve immediately.

To make the steak bibimbap

Heart of rump a.k.a pave rump steak is a succulent cut that is very special due to it’s richness in beef flavor. It’s packed in flavor! It’s probably one of the most flavor rich beef cuts in the world!

“Heart of Rump” on a grill

350 g heart of rump steak ((hüftsteak))

tbsp butter

rosemary

garlic

salt

black pepper

Bring meat to room temperature before cooking.

Grill 3-4 minutes on one side.

Turn on the other side, add butter, add rosemary and garlic and baste the steak for another 3-4 minutes.

Remove from grill and let it rest 5 minutes.

Slice and sprinkle chives and freshly ground black pepper.Enjoy!

Enjoy the great taste of our Beef and Mushrooms with Noodles. It takes 40 minutes to create this beef and mushroom dish, but you'll remember it all week.

Beef and Mushrooms with Noodles

boneless beef sirloin steak (3/4 inch thick), cut into strips

KRAFT Lite Zesty Italian Dressing

onions, chopped

lb. fresh mushrooms, sliced

Tbsp. minced garlic

paprika

beef broth

peas

sour cream

tomato,

Heat 1-1/2 tsp. oil in large nonstick skillet on medium-high heat. Sprinkle meat with pepper. Add half the meat to skillet; cook and stir 1 to 2 min. or until evenly browned. Transfer to bowl. Repeat with remaining oil and meat.

Cook noodles as directed on package, omitting salt. Meanwhile, heat Italian dressing in same skillet on medium heat. Add next 4 ingredients; cook 12 min. or until vegetables are crisp-tender, stirring occasionally. Stir in broth and peas; simmer 2 min. or just until peas are tender. Add meat; cook 1 to 2 min. or until heated through, stirring occasionally. Stir in sour cream until well blended.

Drain noodles. Serve topped with meat mixture and tomatoes.

Master the art of cooking the perfect sirloin steak for truly tender meat and you'll never look back. Serve with chunky chips and salad for a weekend treat

Simple sirloin steak

sirloin steaks, each

butter

garlic clove, left whole but bashed once

thyme or rosemary (optional)

Remove the steaks from the fridge about 30 mins before you plan to cook, so they’re closer to room temperature. Pat the steaks dry with kitchen paper, and season with salt and pepper. Take a heavy-based frying pan that will comfortably fit both steaks, add the oil and heat over a high flame.

When the oil is shimmering, turn the heat down to medium-high and add the butter. Once it’s sizzling, carefully lay the steaks in the pan, tucking the garlic and herbs in at the sides.

With a pair of tongs, sear and turn the steaks every 30 secs to 1 min so they get a nice brown crust. As a rough guide, each steak will take 3 mins in total for rare, 4-5 mins in total for medium and 7-8 mins for well done. If you have a digital cooking thermometer, the middle of the steak should be 50C for rare, 60C for medium and 70C for well done.

Treat your guests to Individual Beef Wellington, and every Christmas will be held at your house! Everyone will feel special with an Individual Beef Wellington at the table. Serve this dish alongside a mixed green salad or roasted veggies.

Individual Beef Wellington

cremini mushrooms

KRAFT Tuscan House Italian Dressing

shallot,

KRAFT Grated Parmesan Cheese

Tbsp. finely chopped fresh parsley

tsp. peppercorns

Tbsp. oil

puff pastry sheet (1/2 of 17.3-oz. pkg.), thawed

egg, beaten

Use pulsing action of food processor to chop mushrooms until finely chopped. Heat dressing in large nonstick skillet on medium-high heat. Add mushrooms; cook and stir 2 min. Add shallots; cook 2 min. or until liquid is cooked off. Spoon into bowl; stir in cheese and parsley.

Sprinkle both sides of steaks with crushed peppercorns. Carefully wipe skillet clean with paper towel. Heat oil in skillet on medium-high heat. Add steaks in batches; cook 1 min. on each side. Remove from skillet; cool 5 min.

Unfold pastry on lightly floured cutting board; roll to 20x12-inch rectangle. Cut into 6 squares. Spoon mushroom mixture onto center of each square; top with steak. Bring edges of pastry together, then pinch together at top to seal. Place, upside-down, on rimmed baking sheet sprayed with cooking spray.

Use sharp knife to cut slits in star-shaped design in top of each pastry bundle. Brush with egg.

Bake 10 to 14 min. or until pastry is golden brown and steaks are cooked to medium doneness (160ºF). Remove from oven. Let stand 7 to 10 min. before serving.

Serve this Irish Beef Stew over noodles for a hearty dish. Vegetables and a gentle simmer add depth of flavor to this classic Irish Beef Stew.

Irish Beef Stew

1-1/2 lb. boneless beef round steak, trimmed, cut into bite-size pieces

Tbsp. flour

onion,

(14-1/2 oz.) beef broth

(14-1/2 oz.) stewed tomatoes, undrained

env. (0.8 oz.) GOOD SEASONS Garlic & Herb Dressing Mix

lb. red potatoes (about 3),

carrots,

noodles

Coat meat with flour. Heat oil in Dutch oven or large deep skillet on medium-high heat. Add meat and onions; cook and stir 5 to 8 min. or until meat is evenly browned. Stir in broth, tomatoes and dressing mix. Bring to boil, stirring occasionally; cover. Simmer on low heat 15 min., stirring occasionally.

Add potatoes and carrots; simmer, covered, 45 min. or until meat is tender and sauce is thickened, uncovering after 30 min. and stirring occasionally.

Slow-cooked, meltingly tender beef and a sprinkling of crunchy peanuts to finish - it's curry heaven

Top 14 beef steak recipes from across the web

The most viewed beef steak recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pressure Cooker Beef Pho

Easy bibimbap

George Foreman Grilled New York Str...

Steak Cobb Salad with Lime Vinaigre...

Mixed pepper crusted steak with mus...

Sesame beef with gochujang udon noo...

Beef Steak Bibimbap with Spinach

“Heart of Rump” on a grill

Beef and Mushrooms with Noodles

Simple sirloin steak

Individual Beef Wellington

Irish Beef Stew

Beef massaman curry

Beef Stroganoff Recipe

Top 14 beef steak recipes from across the web

The most viewed beef steak recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pressure Cooker Beef Pho

Easy bibimbap

George Foreman Grilled New York Str...

Steak Cobb Salad with Lime Vinaigre...

Mixed pepper crusted steak with mus...

Sesame beef with gochujang udon noo...

Beef Steak Bibimbap with Spinach

“Heart of Rump” on a grill

Beef and Mushrooms with Noodles

Simple sirloin steak

Individual Beef Wellington

Irish Beef Stew

Beef massaman curry

Beef Stroganoff Recipe

The most viewed beef steak recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine