Balancing taste and nutrition with lean beef

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

20 minutes
Makes 4 servings
Entrée

Ingredients
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
Dipping Sauce:
1/4 cup hoisin sauce
1 tablespoon water
2 teaspoons distilled white vinegar
1/2 to 2 teaspoons Asian hot sauce (Sriracha sauce)

Instructions
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.
Soup

Ingredients
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)
Toppings:
Such as shredded carrots, bean sprouts, sugar snap peas, sliced fresh mushrooms, sliced green onions, baby spinach or bamboo shoots
Garnish:
Thinly sliced cilantro or basil, sriracha, pickled ginger, sesame seeds, chopped dried seaweed (nori), lime wedges

Instructions
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.