Type what you have

Ingredients

• ✓ beef sirloin steak
• vegetable oil
• onion
• carrot
• celery
• water
• brown gravy mix
• beef bouillon
• worcestershire sauce
• chili powder
• oregano
• potato
• salt
• black pepper

Instructions

1. 1 Heat vegetable oil in a stockpot over medium heat. Add beef and cook until browned on all sides, 6 to 8 minutes. Stir in onion, carrots, and celery.
2. 2 Mix water, gravy mix, and bouillon together in a small bowl; pour into the stockpot. Stir in Worcestershire sauce, chili powder, and oregano. Cover and simmer over low heat for 1 hour.
3. 3 Stir in potatoes. Cover and simmer until potatoes are easily pierced with a fork, about 30 minutes. Season with salt and pepper.

By cricrinapoli

Ingredients

• ✓ beef sirloin steak
• kosher salt
• black pepper
• garlic powder
• olive oil
• butter
• onion
• mushroom
• all-purpose flour
• tomato paste
• beef broth
• dijon mustard
• worcestershire sauce
• egg noodle
• sour cream
• parsley

Instructions

1. 1 Slice beef into very thin strips and season with ½ teaspoon each salt, pepper, and garlic powder.
2. 2 Heat 2 teaspoons oil in a large skillet over medium-high heat until very hot. Add ½ of the beef in a single layer and cook, undisturbed, for 2 minutes. Flip and cook until browned on the other side, about 1 minute. Remove to a plate and repeat with the remaining olive oil and beef.
3. 3 Fill a large pot with water and set over high heat on another burner.
4. 4 Melt 2 tablespoons butter in the same skillet over medium heat. Add onion and cook until it starts to release its juices, about 2 minutes. Add mushrooms and ½ teaspoon salt; cook, stirring often, until tender and lightly browned, 2 to 4 minutes. Sprinkle with flour and cook, stirring constantly, for 1 to 2 minutes. Stir in tomato paste and cook for 1 minute.
5. 5 Whisk in 2 cups beef broth and mustard and bring to a simmer, scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add more broth if necessary as sauce thickens. Stir in Worcestershire sauce and add reserved beef and any drippings. Reduce heat to low and simmer, stirring occasionally, while you cook the pasta.
6. 6 Add egg noodles and remaining 1 teaspoon salt to the boiling water. Boil until noodles are tender yet firm to the bite, 7 to 9 minutes. Drain noodles and toss with remaining 1 tablespoon butter.
7. 7 Add sour cream to the sauce, a little at a time, stirring swiftly to incorporate. Taste and adjust salt and pepper, if needed.
8. 8 Ladle sauce over egg noodles and garnish with parsley.

By Nicole McLaughlin

Ingredients

• ✓ beef sirloin steak
• salt
• cooking oil

Instructions

1. 1 Preheat a heavy cast iron skillet over medium-high heat. Pat steak dry with paper towels on both sides. Season generously with salt on both sides.
2. 2 Drizzle oil into the hot skillet. Add steak and cook for 30 seconds. Flip steak, cook for 30 seconds, then flip again. Continue flipping and cooking 30 seconds on each side.
3. 3 Remove steak from the pan when it has developed a brown crust, is beginning to firm, and is hot and slightly pink in the center, about 3 to 4 minutes of total cooking time for a 1-inch steak. Check for doneness using an instant-read thermometer inserted into the center: 125 degrees F (52 degrees C) for rare; 130 degrees F (54 degrees C) for medium-rare; 145 degrees F (65 degrees C) for medium; or 160 degrees F (70 degrees C) for well-done.
4. 4 Cover steak with 2 layers of aluminum foil and allow to rest in a warm area for 5 minutes.

By Allrecipes Member

Ingredients

• ✓ beef sirloin steak
• worcestershire sauce
• black pepper
• seasoning salt
• carambola

Instructions

1. 1 Place the beef sirloin steak in a medium dish and cover with Worcestershire sauce. Sprinkle with ground black pepper and seasoning salt, adjusting the amounts to taste. Place star fruit slices around the steak. Cover and marinate in the refrigerator approximately 4 hours, turning steak once.
2. 2 Preheat an outdoor grill for high heat and lightly oil grate.
3. 3 Cook steak 3 to 5 minutes per side on the prepared grill, or to desired doneness.

By Matthew

Ingredients

• ✓ beef sirloin steak
• salt
• pepper
• butter

Instructions

1. 1 Remove steak from the refrigerator at least 1 hour before cooking to allow it to come to room temperature. Season generously with salt and pepper.
2. 2 Preheat the oven to 200 degrees F (95 degrees C).
3. 3 Heat an ovenproof skillet over medium-high heat. Add butter. Sear steak for 2 minutes; flip and cook on the other side, 2 minutes more.
4. 4 Place steak in the oven and cook for 10 to 20 minutes, depending on steak thickness and desired doneness. Let steak rest for 10 minutes before serving.

By ValaVincent

Ingredients

• ✓ beef sirloin steak
• raisin
• whiskey
• brown sugar
• canola oil

Instructions

1. 1 Place raisins, whiskey, and brown sugar into a resealable plastic bag.
2. 2 Place steaks into the bag, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 10 to 30 minutes.
3. 3 Heat canola oil in a large skillet over medium high heat.
4. 4 Transfer steaks and marinade to the hot skillet.
5. 5 Remove raisins from the skillet with a slotted spoon once they have plumped, about 5 minutes; set aside.
6. 6 Cook steaks until they are beginning to firm and are hot and slightly pink in the center, 5 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C).
7. 7 Serve the steaks with the raisins.

By moz

Ingredients

• ✓ beef sirloin steak
• mushroom
• onion
• worcestershire sauce
• salt
• black pepper
• garlic butter
• parsley

Instructions

1. 1 Preheat air fryer to 400 degrees F (200 degrees C), if recommended by manufacturer.
2. 2 Combine steak bites, mushrooms, and onions in a bowl. Season with Worcestershire sauce, salt, and pepper; stir until ingredients are evenly mixed.
3. 3 Lightly brush cooking surface of air fryer basket basket with some of the melted butter.
4. 4 Pour remaining melted butter over steak bites and vegetables and stir to combine. Spread out steak bites and vegetables in a single layer in the air fryer basket.
5. 5 Air-fry in the preheated device until steak has reached desired doneness, about 7 minutes. An instant-read thermometer inserted into the center should read between 130 and 140 degrees F (54 and 60 degrees C) for medium-rare. For medium doneness, the temperature should read 140 to 150 degrees F (60 to 65 degrees C). If you prefer your steak more done, add additional cooking time.
6. 6 Garnish with fresh parsley, if using, and serve.

By Bibi

Ingredients

• ✓ beef sirloin steak
• linguine pasta
• broccoli
• carrot
• vegetable oil
• sesame dressing
• teriyaki sauce

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook linguine until firm to the bite, about 9 minutes. Add broccoli and carrots; cook until linguine is tender, about 2 minutes more. Drain.
2. 2 Heat oil in a large nonstick skillet or wok. Add steak slices; cook and stir until browned on all sides, about 4 minutes. Stir in sesame dressing and teriyaki sauce. Cook until sauce is thickened, about 2 minutes.
3. 3 Stir linguine, broccoli, and carrots into the sauce. Increase heat to high and cook until noodles are slightly browned, 2 to 3 minutes.

By 2Chance

Ingredients

• ✓ beef sirloin steak
• soy sauce
• steak seasoning
• brown sugar
• worcestershire sauce
• liquid smoke
• skewer

Instructions

1. 1 Combine steak strips, soy sauce, steak seasoning, brown sugar, Worcestershire sauce, and liquid smoke in a resealable plastic bag. Marinate for at least 8 hours, or overnight.
2. 2 Measure skewers to fit across the air fryer basket, slightly overlapping the edge. Trim off excess length.
3. 3 Preheat the air fryer to 200 degrees F (95 degrees C) for 10 minutes.
4. 4 Thread beef strips onto skewers, leaving room in between each strip, while the air fryer is preheating.
5. 5 Air fry for 2 hours. Adjust cooking time as most air fryers have a maximum setting of 30 minutes. Rearrange the skewers during the reset time.
6. 6 Reduce temperature to 180 degrees F (80 degrees C). Air fry for an additional 15 minutes.
7. 7 Remove strips to a paper towel-lined storage container. Seal. Allow to rest overnight before serving.

By thedailygourmet

Ingredients

• ✓ beef sirloin steak
• button mushroom
• worcestershire sauce
• olive oil
• parsley
• paprika
• chile flake

Instructions

1. 1 Combine steak, mushrooms, Worcestershire sauce, olive oil, parsley, paprika, and chile flakes in a bowl. Cover and refrigerate for at least 4 hours or overnight. Remove from refrigerator 30 minutes prior to cooking.
2. 2 Preheat an air fryer to 400 degrees F (200 degrees C).
3. 3 Drain and discard marinade from the steak mixture. Place steak and mushrooms into the basket of the air fryer.
4. 4 Cook in the preheated air fryer for 5 minutes. Toss and cook 5 additional minutes. Transfer steak and mushrooms to a serving plate and let rest 5 minutes.

By Soup Loving Nicole

Ingredients

• ✓ beef sirloin steak
• dark beer
• teriyaki sauce
• brown sugar
• seasoned salt
• black pepper
• garlic powder

Instructions

1. 1 Preheat grill for high heat.
2. 2 Use a fork to poke holes all over the surface of the steaks, and place steaks in a large baking dish. In a bowl, mix together beer, teriyaki sauce, and brown sugar. Pour sauce over steaks, and let sit about 5 minutes. Sprinkle with 1/2 the seasoned salt, pepper, and garlic powder; set aside for 10 minutes. Turn steaks over, sprinkle with remaining seasoned salt, pepper, and garlic powder, and continue marinating for 10 more minutes.
3. 3 Remove steaks from marinade. Pour marinade into a small saucepan, bring to a boil, and cook for several minutes.
4. 4 Lightly oil the grill grate. Grill steaks for 7 minutes per side, or to desired doneness. During the last few minutes of grilling, baste steaks with boiled marinade to enhance the flavor and ensure juiciness.

By Craig Jones

Ingredients

• ✓ beef sirloin steak
• potato
• salt
• black pepper
• onion
• egg
• cherry tomato
• italian seasoning

Instructions

1. 1 Heat a cast iron skillet over medium heat; add steak and cook 4 to 5 minutes on each side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium doneness. Remove steak to a plate and reserve the drippings in the skillet.
2. 2 Add potatoes to the skillet; season with salt and pepper. Cook, stirring occasionally, until potatoes are just tender, about 8 to 12 minutes.
3. 3 Add onion and cook until lightly browned and the potatoes are cooked through, about 3 to 5 minutes.
4. 4 Slice steak into pieces and return to the skillet, reduce heat to low. Make 4 shallow wells in the potato mixture and crack an egg into each one. Scatter the tomatoes throughout the skillet and cover; cook until the egg whites are set but the yolks are still runny, about 6 to 12 minutes.
5. 5 Season eggs with salt, pepper, and Italian Seasoning; serve.

By Eggland's Best

Ingredients

• ✓ beef sirloin steak
• sherry
• oyster sauce
• sesame oil
• soy sauce
• sugar
• cornstarch
• vegetable oil
• ginger root
• garlic
• broccoli
• mushroom
• snow pea

Instructions

1. 1 Whisk sherry, oyster sauce, sesame oil, soy sauce, sugar, and cornstarch together in a bowl until sugar dissolves.
2. 2 Arrange steak slices in a shallow bowl, pour the oyster sauce mixture over the meat, stir to coat, and refrigerate at least 30 minutes.
3. 3 Heat vegetable oil in a wok or large skillet over medium-high heat. Cook and stir ginger and garlic in hot oil until fragrant about 1 minute. Remove and discard the ginger and garlic. Stir broccoli, mushrooms, and snow peas together in the skillet; cook and stir in the hot oil until the broccoli is bright green and almost tender, 5 to 7 minutes. Remove the vegetable mixture to a bowl.
4. 4 Pour beef slices with the marinade into the skillet; cook and stir until the sauce forms a glaze on the beef and the meat is no longer pink, about 5 minutes. Return the cooked vegetables to the wok; cook and stir until the broccoli is heated through, about 3 minutes.

By Mema T

Ingredients

• ✓ beef sirloin steak
• onion
• beef stock
• olive oil
• white vinegar
• garlic
• sazon seasoning
• salt
• oregano

Instructions

1. 1 Combine steak, onions, beef stock, olive oil, vinegar, garlic, Sazón seasoning, salt, and oregano in a large resealable plastic bag; toss to coat steak with marinade. Squeeze out excess air and seal the bag. Marinate in the refrigerator at least 4 hours up to 2 days.
2. 2 Transfer steak and marinade to a large deep skillet; bring to a boil. Reduce heat to low; cover and simmer until steak is fork-tender, about 40 minutes.

By HANZOtheRAZOR

Ingredients

• ✓ beef sirloin steak
• soy sauce
• sukiyaki sauce
• water
• ginger root
• garlic
• red leaf lettuce
• onion
• radish
• cucumber
• tomato
• jicama
• egg
• peanut oil

Instructions

1. 1 Whisk together the soy sauce, sukiyaki sauce, water, ginger, and garlic in a small bowl.
2. 2 Arrange the sliced steak in the bottom of a shallow baking dish. Pour about 1/2 of the soy sauce mixture over the steak. Allow to marinate 30 minutes.
3. 3 Build the salad by layering onto a platter the lettuce, onion, radish, cucumber, tomato, jicama, and eggs in that order.
4. 4 Heat the oil in a skillet over medium-high heat. Cook the marinated steak strips in the hot oil to desired doneness, 3 minutes each side for medium-well.

By tj_clark

Ingredients

• ✓ beef sirloin steak
• mirin
• garlic
• soy sauce
• monosodium glutamate
• white sugar
• green onion
• bamboo skewer

Instructions

1. 1 In a bowl, mix the mirin, garlic, soy sauce, monosodium glutamate, and sugar; stir to dissolve the sugar. Place the beef and green onions into the marinade, stir to coat with marinade, and allow to stand for 30 minutes. Soak bamboo skewers in water.
2. 2 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
3. 3 Roll a slice of thin beef around a piece of green onion; skewer the roll with 2 bamboo skewers, place about 1/2 inch apart. Repeat twice more, placing 3 beef rolls onto the 2 skewers. Repeat with remaining beef, green onion, and skewers until all the beef is rolled up. Place skewers onto a broiling pan. Discard used marinade.
4. 4 Broil until browned on both sides, about 3 to 3 1/2 minutes per side.

By Julie Moon

Ingredients

• ✓ beef sirloin steak
• butter
• mushroom
• onion
• garlic
• salt
• black pepper
• white wine
• beef bouillon
• thyme
• basil
• oregano
• bay leaf
• black pepper
• all-purpose flour
• half-and-half

Instructions

1. 1 Melt the butter in a large saucepan over medium-high heat. Cook and stir the mushrooms, onion and garlic in the butter until tender. Reserving the liquid in the saucepan, remove the mushroom mixture to a bowl. Return the butter mixture to medium-high heat.
2. 2 Whisk together the flour and half-and-half until smooth; set aside.
3. 3 Season the beef with salt and pepper; cook the beef in the reserved liquid until browned, about 5 minutes. Stir the wine, beef bouillon, thyme, basil, oregano, bay leaves, and pepper; reduce heat to medium-low and simmer 10 minutes. Slowly stir in the flour mixture and simmer, stirring occasionally, until the sauce thickens, 20 to 30 minutes. Add the mushroom mixture and stir.

By LAUREY

Ingredients

• ✓ beef sirloin steak
• olive oil
• garlic
• mushroom
• tomato sauce
• red wine
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large skillet over medium-high heat. Add beef and sear until browned on all sides, 5 to 7 minutes.
3. 3 Stir in garlic and cook until fragrant, about 1 minute.
4. 4 Add undrained mushrooms, tomato sauce, red wine, salt, and pepper.
5. 5 Simmer until beef is tender, about 30 minutes, adding a little more wine if desired. An instant-read thermometer inserted into the beef should read 140 degrees F (60 degrees C) for medium.

By Anita

Ingredients

• ✓ beef sirloin steak
• beef top round steak
• vegetable oil
• onion
• cream of mushroom soup
• paprika
• sour cream
• yogurt
• egg noodle
• parsley

Instructions

1. 1 Slice beef into very thin strips.
2. 2 Heat half the oil in skillet over medium-high heat. Cook beef until browned, stirring often. Set beef aside.
3. 3 Add remaining oil. Add onion and cook over medium heat until tender. Pour off fat.
4. 4 Add soup and paprika. Heat to a boil. Stir in sour cream and return beef to skillet. Heat through. Serve over noodles. Sprinkle with parsley.

By Campbell's Kitchen

Ingredients

• ✓ beef sirloin steak
• butter
• olive oil
• salt
• black pepper
• brandy
• heavy cream
• roquefort cheese
• flat leaf parsley

Instructions

1. 1 Melt the butter and heat the oil in a skillet over high heat. Season steaks with salt and pepper, and quickly sear on both sides. Reduce heat to medium, and continue cooking steaks 5 minutes on each side, or to desired doneness. Remove from skillet and keep warm.
2. 2 Pour brandy into the skillet and stir to loosen browned bits from bottom. Stir in cream, and return to a boil. Cook and stir until sauce is thick enough to coat the back of a spoon. Mix cheese into the sauce until melted. Pour over the steaks to serve. Garnish steaks with parsley.

By CASSUNFIRE

Ingredients

• ✓ beef sirloin steak
• all-purpose flour
• buttermilk
• grill seasoning
• egg
• garlic powder
• salt
• pepper
• canola oil

Instructions

1. 1 Beat 1/2 cup flour, buttermilk, grill seasoning, and egg together in a large bowl until smooth. Add steak strips; toss until well coated. Cover bowl with plastic wrap and marinate in the refrigerator, at least 2 hours.
2. 2 Sift remaining 2 1/2 cups flour, garlic powder, salt, and black pepper into a large bowl. Remove steak strips from buttermilk marinade and allow excess to drip off. Discard remaining marinade. Dredge steak strips in seasoned flour; place on a baking sheet. Freeze until firm, 1 hour to overnight.
3. 3 Heat oil in a deep fryer or cast-iron skillet to 370 degrees F (185 degrees C) .
4. 4 Lower frozen steak strips carefully into the hot oil, a few pieces at a time. Fry until golden brown on the outside, about 5 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining steak strips. Do not overcrowd the fryer or skillet, and do not allow the steak strips to thaw before frying.

By EMMYJAY1

Ingredients

• ✓ beef sirloin steak
• lime
• garlic
• oregano
• cumin
• chipotle pepper in adobo sauce
• adobo sauce
• salt
• pepper

Instructions

1. 1 Whisk lime juice, garlic, oregano, and cumin together in a small bowl. Stir in adobo peppers and adobo sauce.
2. 2 Pierce steaks on both sides with a sharp knife; sprinkle with salt and pepper. Place steaks into a glass baking dish. Pour adobo marinade over top; turn steaks until well coated. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 to 2 hours.
3. 3 When ready to cook, preheat an outdoor grill for high heat and lightly oil the grate.
4. 4 Remove steaks from marinade and shake off excess. Discard remaining marinade.
5. 5 Grill steaks on the preheated grill for 6 minutes per side, or to desired doneness. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium.

By Tracie Commins

Ingredients

• ✓ beef sirloin steak
• water
• glutinous white rice
• beef broth
• cornstarch
• soy sauce
• brown sugar
• garlic powder
• broccoli floret

Instructions

1. 1 Bring water and rice to a boil in a saucepan over medium-high heat. Reduce the heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes.
2. 2 When the rice is almost finished, whisk broth, cornstarch, soy sauce, brown sugar, and garlic powder together in a bowl until thoroughly combined.
3. 3 Heat a large skillet or wok over medium-high heat. Add beef and cook until browned and juices have evaporated, 3 to 4 minutes. Stir in broccoli and cornstarch mixture; bring to a boil, then cook until mixture thickens.
4. 4 Serve over hot rice.

By CORWYNN DARKHOLME

Ingredients

• ✓ beef sirloin steak
• onion
• garlic
• barbecue sauce
• gin
• vermouth
• olive brine
• basil
• salt
• pepper

Instructions

1. 1 In a medium bowl, combine onion, garlic, barbecue sauce, gin, vermouth, olive brine, and basil.
2. 2 Sprinkle each steak with salt and pepper, and place in resealable sandwich bags. Divide marinade between each bag, and seal. Ensure that marinade is evenly distributed around steaks. Refrigerate for 2 to 24 hours.
3. 3 Preheat grill for medium-high heat, and lightly oil grate.
4. 4 Remove steaks from bags, and discard marinade. Grill steaks for 7 to 8 minutes per side, or to desired doneness.

By TARA LYON

Ingredients

• ✓ beef sirloin steak
• red wine
• steak sauce
• orange
• green onion
• red chile pepper
• garlic
• ginger
• salt
• pepper

Instructions

1. 1 Combine the red wine and steak sauce in a large bowl. Stir in the orange slices, green onions, chile peppers, garlic, and ginger. Season with salt and pepper to taste.
2. 2 Place steak strips in a shallow dish and pour marinade over meat. Cover, and refrigerate 8 hours.
3. 3 Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from heat. Soak wooden or bamboo skewers in water for 30 minutes to prevent them from burning.
4. 4 Remove steak from marinade, and discard; thread meat onto skewers. Arrange skewers on prepared grill, and cook until meat is no longer pink and juices run clear, 7 to 10 minutes.

By Sandy

Ingredients

• ✓ beef sirloin steak
• beef top round steak
• cornstarch
• beef broth
• soy sauce
• sugar
• vegetable oil
• shiitake mushroom
• bok choy
• red pepper
• celery
• green onion
• rice

Instructions

1. 1 Slice beef into very thin strips.
2. 2 Mix cornstarch, broth, soy and sugar until smooth. Set aside.
3. 3 Heat 1 tablespoon oil in saucepot or wok over high heat. Add beef in 2 batches and stir-fry until browned. Set beef aside.
4. 4 Add 1 tablespoon oil. Add the mushrooms, cabbage, peppers, celery and green onions in 2 batches and stir-fry over medium heat until tender-crisp. Set vegetables aside.
5. 5 Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Return beef and vegetables to saucepot and heat through. Serve over rice.

By Campbell's Kitchen

Ingredients

• ✓ beef sirloin steak
• soy sauce
• salad dressing
• barbecue sauce
• vegetable oil
• garlic
• steak seasoning
• seasoning salt
• salt
• black pepper

Instructions

1. 1 In a medium bowl, mix soy sauce, Italian-style salad dressing, barbeque sauce, vegetable oil, garlic, steak seasoning, seasoning salt, salt and ground black pepper. Place steak in the mixture. Cover and marinate in the refrigerator 12 hours, or overnight. Turn the steak once during marination.
2. 2 Preheat an outdoor grill for medium to high heat and lightly oil grate.
3. 3 Cook steak on the prepared grill 5 to 7 minutes per side, or to desired doneness.

By Squirrel

Ingredients

• ✓ beef sirloin steak
• steak sauce
• soy sauce
• rice wine vinegar
• brown sugar
• sesame oil
• onion
• ginger root
• broccoli
• mushroom
• garlic

Instructions

1. 1 Mix steak sauce, soy sauce, rice wine vinegar, and brown sugar together in a bowl until sauce is smooth.
2. 2 Heat sesame oil in a wok or large skillet over high heat; saute onion and ginger over medium-high heat until onion is lightly browned, 2 to 3 minutes. Add steak, broccoli, mushrooms, and garlic; cook, stirring occasionally, until steak is cooked through and vegetables are soft, about 8 minutes.
3. 3 Pour sauce over steak mixture; cook and stir until evenly coated, about 2 minutes.

By Cody Tilberry

Ingredients

• ✓ beef sirloin steak
• pineapple chunk
• rice wine vinegar
• soy sauce
• olive oil
• vanilla vodka
• ginger
• brown sugar
• white sugar
• water
• long grain white rice
• olive oil

Instructions

1. 1 Stir together 1/3 cup reserved pineapple juice, rice wine vinegar, soy sauce, olive oil, vanilla vodka, ginger, brown sugar, and white sugar in a mixing bowl until blended. Adjust the sugar to taste.
2. 2 Place the steak strips in a large, resealable plastic bag. Pour in the pineapple juice mixture and seal the bag. Turn the bag gently to evenly coat steak with the marinade. Refrigerate 3 to 4 hours.
3. 3 Bring water to a boil in a saucepan over medium-high heat. Add the rice and stir. Reduce heat, cover and simmer 20 minutes.
4. 4 Heat 2 tablespoons olive oil in a skillet over medium heat. Remove steak strips from marinade and place in the skillet. Cook and stir the steak strips until browned and no longer pink, about 2 minutes per side. Remove from the heat, cover and keep warm.
5. 5 Place the pineapple chunks in a separate skillet. Cook over medium heat until slightly soft and heated through, about 4 minutes. To serve, divide the rice between two bowls, top with steak strips and pineapple chunks, and toss briefly.

By Maryann S

Ingredients

• ✓ beef sirloin steak
• soy sauce
• brown sugar
• white vinegar
• garlic powder
• seasoned salt
• garlic pepper seasoning
• lemon-lime carbonated beverage
• green bell pepper
• skewer
• mushroom
• cherry tomato
• pineapple

Instructions

1. 1 Mix soy sauce, light brown sugar, distilled white vinegar, garlic powder, seasoned salt, garlic pepper seasoning, and lemon-lime flavored carbonated beverage in a medium bowl. Reserve about 1/2 cup of this marinade for basting. Place steak cubes in a large resealable plastic bag. Cover with the remaining marinade, and seal. Refrigerate for 8 hours, or overnight.
2. 2 Bring a saucepan of water to a boil. Add green peppers, and cook for 1 minute, just to blanch. Drain, and set aside.
3. 3 Preheat grill for high heat. Thread steak, green peppers, mushrooms, tomatoes, and pineapple onto skewers in an alternating fashion. Discard marinade and the bag.
4. 4 Lightly oil the grill grate. Cook kabobs on the prepared grill for 10 minutes, or to desired doneness. Baste frequently with reserved marinade during the last 5 minutes of cooking.

By Kimber