Type what you have

Ingredients

• ✓ beef steak
• water
• long-grain white rice
• refried bean
• salt
• garlic powder
• olive oil
• onion
• avocado

Instructions

1. 1 Preheat an outdoor grill for high heat, and lightly oil grate.
2. 2 In a medium saucepan, bring water to a boil. Stir in rice, reduce heat, cover, and simmer for 20 minutes.
3. 3 Place refried beans in a medium saucepan over medium heat, and season with salt and garlic powder. Cook, stirring occasionally, until heated through.
4. 4 Heat oil in a medium skillet over medium heat. Saute onions until browned and tender.
5. 5 On the prepared grill, cook steaks 7 to 10 minutes, to an internal temperature of 145 degrees F (65 degrees C).
6. 6 Spread steaks with refried beans, and top with onions and avocado slices. Serve over rice.

By Jennifer Stout

Ingredients

• ✓ beef steak
• green bell pepper
• olive oil
• sweet onion
• baby bella mushroom
• garlic
• montreal steak seasoning
• provolone cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place bell peppers cut-side up on a baking sheet. Set aside.
2. 2 Heat a large skillet over medium heat. Cook and stir steak until lightly brown, about 10 minutes. Remove from the skillet.
3. 3 Heat oil in the skillet until hot. Add onion, mushrooms, garlic, and steak seasoning; cook until tender, about 5 minutes. Return steak to the skillet; cook until warmed through, 3 to 5 minutes more.
4. 4 Divide steak mixture evenly between pepper halves; top with cheese.
5. 5 Bake in the preheated oven until cheese is golden, about 15 minutes.

By Alyshia Wesley

Ingredients

• ✓ beef steak
• fajita seasoning
• vegetable oil
• red bell pepper
• green bell pepper
• onion
• lettuce
• tomato
• black bean
• black olive
• cheddar cheese
• southwest fiesta dressing

Instructions

1. 1 Sprinkle beef strips with fajita seasoning. Saute beef in oil in large nonstick skillet over medium-high heat 3 to 4 minutes.
2. 2 Add peppers and onion and saute 2 to 3 minutes longer or until vegetables are tender-crisp.
3. 3 Divide lettuce on 2 large plates. Spoon beef mixture over lettuce and arrange tomatoes, beans, olives and cheese over each. Serve with Southwest Fiesta Dressing, to taste. Refrigerate leftovers.

By Dole

Ingredients

• ✓ beef steak
• cornstarch
• soy sauce
• garlic
• sugar
• broccoli
• cornstarch
• red pepper
• vegetable oil
• onion
• seasoned rice vinegar

Instructions

1. 1 Cut beef across grain into thin slices. Combine 1 Tbsp. each cornstarch and soy sauce with garlic and sugar in medium bowl; stir in beef. Let stand 10 minutes.
2. 2 Meanwhile, remove flowerets from broccoli; cut into bite-size pieces. Peel stalks; cut diagonally into thin slices.
3. 3 Combine 1 cup water, remaining 2 Tbsp. soy sauce, 4 teaspoons cornstarch and crushed red pepper in small bowl. Set aside.
4. 4 Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add beef and stir-fry 1 minute; remove.
5. 5 Heat remaining 2 Tbsp. oil in same pan. Add broccoli and onion; stir-fry 2 minutes. Sprinkle 1 Tbsp. water over vegetables; cover and cook 2 minutes, stirring occasionally.
6. 6 Add beef and soy sauce mixture; cook and stir until sauce boils and thickens. Remove from heat; stir in vinegar.

By Kikkoman

Ingredients

• ✓ beef steak
• butter
• onion
• mushroom
• green bell pepper
• pickled hot pepper
• hot pepper sauce
• salt
• pepper
• cheddar cheese
• baguette

Instructions

1. 1 Gather all ingredients.
2. 2 Melt 1 tablespoon butter in a large skillet over medium heat. Add onion; cook and stir until just tender, about 2 minutes. Push onion to sides of the pan; add mushrooms and cook until softened. Stir in bell pepper and cook just until tender, about 3 minutes. Remove vegetables from the pan with a slotted spoon; set aside.
3. 3 Heat remaining 1 tablespoon butter in the same skillet. Add steak and pickled hot peppers; season with hot pepper sauce, salt, and pepper. Cook and stir until steak is mostly browned, 2 to 3 minutes. Add vegetable mixture back into the pan; stir until heated through.
4. 4 Turn off the heat; place cheese on top of steak and vegetable mixture so it can melt.
5. 5 Scoop mixture into sliced baguette; pour some of the juices on top.

By zigmondo

Ingredients

• ✓ beef steak
• chinese noodle
• hoisin sauce
• sherry
• tangerine zest
• ginger
• vegetable oil
• vegetable oil
• butternut squash
• mushroom
• red onion
• cabbage
• tangerine

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain, rinse, and set aside.
2. 2 Whisk together the hoisin sauce, sherry, tangerine zest, and ground ginger in a small bowl.
3. 3 Heat 2 teaspoons vegetable oil in a large wok or skillet over high heat. Add one half of the beef slices to the pan; cook, stirring constantly, until the meat is nicely browned, 2 to 3 minutes. Remove meat to a platter with a slotted spoon. Repeat with the remaining beef.
4. 4 Heat the remaining 2 teaspoons of oil in the pan. Stir in the butternut squash, mushrooms, and onion. Cook, stirring constantly, until vegetables are crisp-tender and slightly brown on the edges, 5 to 7 minutes. Add the cabbage, and cook and stir until slightly wilted, about 2 additional minutes.
5. 5 Reduce the heat to medium. Stir the cooked beef, tangerine sections, and hoisin mixture into the vegetables. Cook until heated through, 2 to 3 minutes. Serve over Chinese noodles.

By Oti Katadoc

Ingredients

• ✓ beef steak
• soy sauce
• lime juice
• garlic
• sugar
• fish sauce
• black pepper
• vegetable oil
• potato
• onion
• water

Instructions

1. 1 Combine soy sauce, lime juice, garlic, sugar, fish sauce, and pepper in a bowl. Taste and adjust to your liking. Add sliced beef, making sure it is coated evenly. Marinate for at least 30 minutes or up to 1 hour.
2. 2 Heat 1 tablespoon oil in a wok or pan over medium-high heat. Fry potatoes in the hot oil until the edges turn golden brown, 7 to 10 minutes. Transfer to a plate.
3. 3 Heat remaining oil in the same pan over medium-high heat and fry onions until edges turn brown, 7 to 10 minutes. Transfer to the same plate.
4. 4 Heat the same pan over medium-high heat. Reserve marinade and fry beef in batches, adding more vegetable oil if necessary, until browned and no longer pink in the centers, 5 to 7 minutes. Transfer to the plate and continue with remaining beef.
5. 5 Pour reserved marinade into the pan with water to deglaze, scraping up browned bits from the bottom of the pan using a wooden spoon. Taste and adjust seasonings. Return beef back to the pan with some onion, leaving remaining onion for garnish; reduce heat and let simmer until sauce has thickened, 7 to 10 minutes.
6. 6 Slide beef and sauce onto a serving plate. Garnish with remaining onion. Place potatoes on the side and serve.

By Mrs Lagdameo

Ingredients

• ✓ beef steak
• vegetable oil
• onion
• garlic
• thyme
• beef broth
• worcestershire sauce
• mushroom
• egg noodle
• sour cream
• cornstarch
• salt
• black pepper

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot), select Saute function, and add oil. Add onions to the hot oil and cook until soft and translucent, 2 to 3 minutes. Remove onions to a plate. Add beef to the pot and cook and stir until seared on all sides, 3 to 5 minutes. Mix in garlic and thyme and cook for 1 more minute. Pour in 1 cup beef broth to deglaze the pot, scraping off all the browned bits. Cancel Saute function.
2. 2 Mix in cooked onions, remaining 3 cups beef broth, mushrooms, and Worcestershire sauce. Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, for 5 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Stir in egg noodles and mix to combine.
4. 4 Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 minutes for pressure to build.
5. 5 Release pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Stir in sour cream. To thicken the sauce (if too thin), transfer 1/4 cup broth mixture to a small bowl and mix with cornstarch; add back to pot, stirring slowly until combined. Season with salt and pepper.

By Cara

Ingredients

• ✓ beef steak
• wooden skewer
• green bell pepper
• shrimp
• zucchini
• chicken breast
• cherry tomato
• pearl onion
• mushroom
• olive oil
• garlic powder
• salt
• black pepper
• fettuccine
• butter
• garlic powder

Instructions

1. 1 Soak the skewers in water for 1 hour.
2. 2 Onto each skewer, alternately thread green bell pepper chunks, shrimp, zucchini slices, chicken, cherry tomatoes, steak, onion, mushroom; repeat until skewer is full. Drizzle olive oil over the prepared skewers; season with 1/4 teaspoon garlic powder, salt, and black pepper. Allow to marinate in refrigerator at least 3 hours, turning every 45 minutes.
3. 3 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
4. 4 Bring a pot of lightly salted water to a rolling boil. Cook the fettuccini in the boiling water, stirring occasionally, until cooked through yet firm to the bite, about 8 minutes; drain. Toss the hot pasta in a large bowl with the softened butter and 1/4 teaspoon garlic powder.
5. 5 While the pasta boils, cook the skewers on the preheated grill, turning frequently until nicely browned on all sides, the shrimp are pink and opaque, and the meat is no longer pink in the center, 10 to 15 minutes. Push the cooked meat and vegetables off the skewer onto the tossed pasta.

By Holly J Chadwick

Ingredients

• ✓ beef steak
• green onion
• everything bagel seasoning
• chow mein noodle
• carrot
• onion
• green bell pepper
• red bell pepper
• red pepper flakes
• grapeseed oil
• carne asada
• tapioca flour
• onion powder
• ginger paste
• garlic
• tamari
• brown sugar
• pineapple juice
• water

Instructions

1. 1 Mix water, pineapple juice, brown sugar, tamari, garlic, ginger paste, and onion powder together in a resealable zip-top bag. Reserve 1/2 cup marinade, add tapioca flour to reserved marinade and set aside. Cut beef into 1-inch pieces; add to the marinade in the bag, seal the bag, and refrigerate for 45 minutes.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil; add red pepper flakes and sirloin pieces, discarding marinade. Saute until browned, 5 to 7 minutes.
3. 3 Place bell peppers, onion, and carrots in a steamer bucket. Place bucket on top of meat. Hit Cancel.
4. 4 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Carefully remove vegetable bucket. Set aside.
6. 6 Switch to Saute function and add noodles. Pour in the reserved marinade with tapioca; stir until sauce is thickened. Add in vegetables. Toss to combine. Serve immediately in bowls; top with everything bagel seasoning and garnish with green onion.

By thedailygourmet