Taste, nutrition and simplicity.
NewsChannel 7 was joined by Angie Horkan with the Wisconsin Beef Council to show us new ways to use your favorite beef cuts.
Spicy Asian Beef & Rice
Makes 4 servings
4 beef Tenderloin Steaks, cut 1 inch thick, about 4 to 6 ounces each
2 tablespoons white sesame seeds
2 tablespoons black sesame seeds
2 cups frozen edamame in pods
1/4 cup sliced green onions
2 cups hot cooked brown rice
1/4 cup hoisin sauce
1 tablespoon water
2 teaspoons distilled white vinegar
1/2 to 2 teaspoons Asian hot sauce (Sriracha sauce)
Preheat oven to 350°F. Combine white and black sesame seeds on dinner plate. Press mixture evenly onto steaks. Spray large ovenproof nonstick skillet with cooking spray; heat over medium-high heat. Place beef steaks in skillet and brown 2 minutes. Turn steaks over and place skillet into preheated oven; cook 13 to 18 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
Meanwhile, prepare edamame according to package directions; set aside. Stir green onions into rice. Combine dipping sauce ingredients in small bowl; set aside.
Stir green onions into cooked rice.
Remove steaks from the oven, let stand 3 to 5 minutes. Serve with rice mixture, edamame and dipping sauce.
Cook's Tip: Place steak, rice mixture, edamame and dipping sauce in separate compartments of a bento box as desired.
Test Kitchen Tips Place steak, rice mixture, edamame and dipping sauce in separate compartments of a bento box as desired.
Beef Ramen Noodle Bowl
30 to 35 minutes
Makes 4 servings.
1 beef Top Sirloin Steak Boneless, cut 1 inch thick (1 pound)
1 teaspoon pepper
2 packages (3 ounces each) beef or Oriental-flavored ramen noodles
2 teaspoons vegetable oil, divided
4 cups water
1/2 cup finely chopped onion
2 tablespoons minced garlic
1 tablespoon grated fresh ginger
1 tablespoon miso paste (optional)
Such as shredded carrots, bean sprouts, sugar snap peas, sliced fresh mushrooms, sliced green onions, baby spinach or bamboo shoots
Thinly sliced cilantro or basil, sriracha, pickled ginger, sesame seeds, chopped dried seaweed (nori), lime wedges
Cut beef Steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Combine beef, pepper and 1/2 teaspoon seasoning from 1 ramen noodle package. Reserve remaining seasoning from packet for broth; discard second seasoning packet.
Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Stir-fry half of beef 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining 1 teaspoon oil and beef. Remove from skillet; keep warm.
Combine water, onion, garlic, ginger and reserved seasoning from packet in same skillet. Bring to a boil; reduce heat and simmer 2 minutes. Add noodles. Bring liquid to a boil; reduce heat and cook according to package directions or until noodles are al dente, about 3 minutes. Stir in beef and miso, if desired. Serve immediately with Toppings and Garnishes, as desired.