"Recipes from the Chef's Kitchen"

Show 788


National Cattlemen's Beef Association
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http://beefitswhatsfordinner.com

 


Lindsey Gustin - left
Executive Chef Dave Zino - right


Szechuan Beef Stir Fry

Ingredients:
Makes 4 servings
1)   2 Beef Shoulder Center Steaks (Ranch) - cut 3/4 inch thick
       (about 8 oz. each)
2)   package (10 oz.) fresh Vegetable Stir-fry Blend
3)   3 tbs. Water
4)   1 clove Garlic - minced
5)   1/2 cup prepared Sesame-Ginger Stir-fry Sauce
6)   1/4 tsp. crushed Red Pepper
7)   2 cups hot cooked Rice or Brown Rice - prepared without
       butter or salt
8)   1/4 cup Dry-roasted Peanuts

Preparation:
1)   Combine vegetables and water in large nonstick skillet; cover and cook
       over medium-high heat 4 minutes or until crisp-tender. Remove and
       drain vegetables. Set aside.
2)   Meanwhile cut beef steaks into 1/4-inch thick strips.
3)   Heat same skillet over medium-high heat until hot. Add 1/2 of beef and
       1/2 of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no
       longer pink. Remove from skillet; keep warm. Repeat with remaining
       beef and garlic.
4)   Return all beef and vegetables to skillet. Add stir-fry sauce and red
       pepper; cook and stir 1 to 2 minutes or until heated through. Spoon
       over rice. Sprinkle with peanuts.

Nutrition information per serving:
351 calories
11 g fat (3 g saturated fat & 5 g monounsaturated fat)
64 mg cholesterol
1147 mg sodium
29 g carbohydrate
3.0 g fiber
32 g protein
5.4 mg niacin
0.3 mg vitamin B6
2.9 mcg vitamin B12
4.1 mg iron
33.0 mcg selenium
6.6 mg zinc

This recipe is an excellent source of protein, niacin, vitamin B12, iron,
selenium and zinc, and a good source of fiber and vitamin B6.


Beef & Heirloom Tomato Salad

Ingredients:
1)   2 Beef Shoulder Center Steaks (Ranch Steaks) - cut 3/4 inch
       thick (about 8 oz. each)
2)   1-1/2 tsp. chopped fresh Thyme
3)   1-1/2 tsp. minced Garlic
4)   4 cups Arugula Leaves - torn into pieces
5)   6 small Heirloom Tomatoes (2 each red, green and yellow) - sliced
6)   1/2 tsp. Salt
7)   1/4 tsp. Pepper
8)   1/4 cup Parmesan Shavings
9)   Balsamic Syrup (see recipe below)

Preparation:
1)   Press thyme and garlic evenly onto beef steaks.
2)   Spray large nonstick skillet with cooking spray.  Heat over medium
       heat until hot.
3)   Place steaks in skillet.  Cook 9 to 12 minutes for medium rare (145F)
       to medium (160F) doneness, turning twice.
4)   Carve steaks into thin slices.
5)   Arrange arugula and tomatoes on serving platter.  Then drizzle with
       Balsamic Syrup.
6)   Top with steak slices and sprinkle with the salt, pepper and parmesan
       cheese shavings.

For the Balsamic Syrup
Ingredients:
1)    1 cup Balsamic Vinegar
2)    1/2 tsp. Salt
3)    1/4 tsp. Pepper
4)    1 1/2 tbs. Olive Oil

Preparation:
1)   Bring vinegar to a boil in medium saucepan.
2)   Reduce heat and simmer 20 minutes or until reduced to about 1/3 cup
       (consistency will be syrupy).
3)   Remove from heat and cool.
4)   Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
5)   Whisk in oil.


Classic Beef Kabobs

Ingredients:
Makes 4 servings
1)   1 lb. well-trimmed boneless Beef Top Sirloin or Beef Tenderloin
       Steaks - cut 1 inch thick
2)   8 oz. medium Mushrooms
3)   2 medium Red, Yellow or Green Bell Peppers - cut into 1-inch pieces
4)   Salt
5)   Seasoning Ingredients
       a)  2 tbs. Olive Oil
       b)  1 tbs. chopped fresh Oregano or 1 tsp. crushed dried Oregano Leaves
       c)  2 cloves minced Garlic
       d)  1/2 tsp. ground Black Pepper
6)   Cucumber-Yogurt Sauce (see recipe below)

Preparation:
1)   Cut beef steak into 1 by 1/4-inch pieces. Combine seasoning ingredients in
       a large bowl. Add beef, mushrooms and bell pepper pieces.  Toss to coat.
2)   Alternately thread beef and vegetable pieces evenly onto eight 12-inch
       metal skewers, leaving small spaces between pieces.
3)   Place kabobs on grid over medium, ash-covered coals. Grill kabobs,
       covered, 7 to 9 minutes (over medium heat on preheated gas grill,
       covered, 9 to 11 minutes) for medium rare to medium doneness, turning
       once. Season kabobs with salt, as desired.
4)   Serve the sauce with the kabobs.

For the Cucumber Yogurt Sauce
Ingredients:
1)   1/2 cup plain Yogurt
2)   1/3 cup finely chopped Seeded Cucumber
3)   2 tbs. crumbled Feta Cheese
4)   1 clove minced Garlic
5)   1/4 tsp. ground Black Pepper
6)   1/8 tsp. Salt

Preparation:
1)   Combine the ingredients in a small bowl.

Cook’s Tip:
Eight 12-inch bamboo skewers may be substituted for metal skewers. Soak
bamboo skewers in water 10 minutes before using; drain.

Nutrition information per serving using top sirloin:
280 calories
13 g fat (4 g saturated fat
7 g monounsaturated fat)
55 mg cholesterol
200 mg sodium
9 g carbohydrate
1.7 g fiber
31 g protein
10.1 mg niacin
0.8 mg vitamin B6
1.6 mcg vitamin B12
2.4 mg iron
36.9 mcg selenium
5.5 mg zinc

Nutrition information per serving using tenderloin:
294 calories
16 g fat (5 g saturated fat; 8 g monounsaturated fat)
73 mg cholesterol
197 mg sodium
9 g carbohydrate
1.7 g fiber
29 g protein
9.7 mg niacin
0.8 mg vitamin B6
1.5 mcg vitamin B12
2.3 mg iron
35.1 mcg selenium
5.2 mg zinc

This recipe is an excellent source of protein, niacin, vitamin B6,
vitamin B12, selenium and zinc; and a good source of iron.



In the Studio Kitchen with Dave Zito (left)
and Lindsey Gustin (right)


Good Eating!!!