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Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned on both sides. Remove the beef from the skillet.
1 boneless beef sirloin steak, 3/4-inch thick (about 1 pound), cut into very thin strips; 1 1 / 2 cup fresh or frozen broccoli florets; 1 medium onion, cut into wedges; 1 / 4 tsp garlic powder; 4 ...
1. Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned on both sides. Remove the beef from the skillet.
Beefsteaks are usually grilled, pan-fried, or broiled. The more tender cuts from the loin and rib are cooked quickly, using dry heat, and served whole. Less tender cuts from the chuck or round are cooked with moist heat or are mechanically tenderized (e.g. cube steak).
Rendang, beef slowly simmered in rich spice and coconut milk served in Nasi Padang, a Minang cuisine of Indonesia Sukiyaki Ropa vieja (shredded flank steak in a tomato sauce base) with black beans, yellow rice, plantains and fried cassava A small steak and kidney pudding, served with mashed potatoes and other vegetables Nikujaga, a Japanese ...
Tournedos Rossini is a French steak dish consisting of beef tournedos [1] (filet mignon), pan-fried in butter, served on a crouton, and topped with a slice of fresh foie gras [2] briefly pan-fried at the last minute.
Add the mushrooms and onion to the skillet and cook for 5 minutes or until the vegetables are tender. Stir in the vinegar and cook for 2 minutes. Stir the sauce in the skillet and heat to a boil.
A thick slice of beef tenderloin A section of braised tenderloin of beef that has been seared in a heavy skillet on all 4 sides until lightly browned, about 3 to 4 minutes each. As with all quadrupeds , the tenderloin refers to the psoas major muscle ventral to the transverse processes of the lumbar vertebrae , near the kidneys .
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