Cooking Steps:
1. Step 1
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2. Step 2
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer cursus iaculis leo, sodales iaculis justo. Nullam convallis sollicitudin erat eu venenatis. Phasellus quis metus non lorem pellentesque ultrices in interdum eros. Nullam lacinia dolor ligula, vitae volutpat libero venenatis convallis.
3. Step 3
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer cursus iaculis leo, sodales iaculis justo. Nullam convallis sollicitudin erat eu venenatis. Phasellus quis metus non lorem pellentesque ultrices in interdum eros. Nullam lacinia dolor ligula, vitae volutpat libero venenatis convallis.
Recipes That Use Stir-Frying:
French-Style Beef Baked Potatoes |
French-Style Beef Baked Potatoes |
What to do with a plain old baked potato? Adorn it with steak and a caramelized onion sauce. Add a side salad, and that simple potato becomes a meal.
Classic Beef Stroganoff |
Classic Beef Stroganoff |
Tender strips of steak and hearty mushrooms cooked in sour cream and served over egg noodles. Try this classic beef recipe today.
Korean Beef & Vegetable Bowls |
Korean Beef & Vegetable Bowls |
Simple never sounded so delicious. Use rice, Flank Steak, stir-fry vegetable mix and Korean barbecue sauce for a quick and easy meal.
Beef Stir-Fry with Couscous |
Beef Stir-Fry with Couscous |
A satisfying stir fry that comes together in a flash. Sliced lean Sirloin Steak is skillet-cooked with veggies in a tangy barbecue sauce, then served over a bed of beef-flavored couscous.
Cuts That Use Stir-Frying:
Top Round Steak
Thick and versatile weekday cut. Typically broiled or slow-cooked to bring out its best.
Flat Iron Steak
Extremely tender, well-marbled and flavorful and great for grilling. Cut from the Top Blade.
Chuck Eye Steak (Delmonico)
A low-cost alternative to the Rib Eye Steak. A tender and savory cut great for grilling.
Denver Steak
Cut from the center of the Under Blade, these steaks are extremely tender with a good amount of marbling and beef flavor. Best when cooked over high heat on the grill.
Top Round Steak, Cap Off
Thick and versatile weekday cut. Typically broiled or slow-cooked to bring out its best.