Type what you have

Ingredients

• ✓ beef sirloin
• zucchini
• red bell pepper
• pineapple chunk
• olive oil
• ketchup
• water
• steak sauce
• white sugar
• apple cider vinegar
• worcestershire sauce
• salt
• bamboo skewer

Instructions

1. 1 Place zucchini, bell pepper, and pineapple in a large bowl. Drizzle with oil; toss to coat. Portion mixture among plastic resealable freezer bags.
2. 2 Whisk ketchup, water, steak sauce, sugar, vinegar, and Worcestershire sauce together in a separate bowl. Add beef cubes; toss to coat. Divide beef mixture among bags, squeeze out excess air, and seal the bags; freeze.
3. 3 Thaw desired portion(s) in refrigerator before cooking, 8 hours to overnight. Meanwhile, soak skewers in warm water, 30 minutes to overnight.
4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate.
5. 5 Remove beef, vegetables, and pineapple from marinade and shake off excess. Discard marinade. Alternate beef, vegetables, and pineapple onto skewers.
6. 6 Cook on the preheated grill, flipping occasionally, until cooked to your liking, about 10 minutes total for medium-rare.

By HAC3

Ingredients

• ✓ beef sirloin
• pork roast
• chicken breast
• onion
• celery
• salt
• pepper
• pie crust

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cook and stir beef, pork, and chicken in a Dutch oven over medium-low heat until meat begins to brown. Mix in onions and celery; season with salt and pepper. Continue cooking, stirring occasionally, for 5 more minutes.
3. 3 Arrange 2 pie crusts in a single layer in the bottom of a large roasting pan. Spread 1/2 of the meat mixture over crusts. Arrange 2 more pie crusts on top, then spread with remaining meat mixture. Cover with remaining 2 pie crusts, pressing and stretching them to the sides of the pan. Poke 8 small holes on top to allow steam to escape.
4. 4 Bake in the preheated oven until top is golden brown and pie is hot and bubbly, about 1 hour.

By Paulette Shank Norman

Ingredients

• ✓ beef sirloin
• chicken bouillon granules
• white sugar
• ginger juice
• water
• cornstarch
• vegetable oil
• ginger root
• broccoli

Instructions

1. 1 Toss beef strips with 1 teaspoon chicken bouillon granules and 3/4 teaspoon sugar in a bowl. Marinate in the refrigerator, 20 minutes to 1 hour.
2. 2 Combine remaining 1/4 teaspoon chicken bouillon granules, 1/4 teaspoon sugar, and ginger juice in a bowl.
3. 3 Mix 2 tablespoons water with cornstarch in a small bowl. Add to bowl with ginger juice mixture; stir.
4. 4 Heat 1 tablespoon oil in a wok over medium-high heat; cook and stir ginger until fragrant, about 30 seconds. Add broccoli; cook and stir for 2 minutes. Add remaining 1 tablespoon water, cover, and cook until broccoli is cooked but still crunchy, about 1 minute. Transfer to a dish.
5. 5 Heat remaining 1 tablespoon oil in the wok. Add beef; cook and stir to medium well doneness, about 4 minutes. Add ginger juice mixture and broccoli. Cook and stir until heated through, about 2 minutes.

By Xiao Yangju

Ingredients

• ✓ beef sirloin
• cooking spray
• butter-flavored cooking spray
• mushroom
• onion
• green bell pepper
• pizza dough
• american cheese
• mexican cheese blend

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray a skillet with cooking spray.
2. 2 Cook and stir beef sirloin in the prepared skillet over medium heat until browned on the outside and slightly pink in the middle, 3 to 4 minutes. Transfer sirloin to a plate.
3. 3 Spray the skillet with butter-flavored cooking spray. Add mushrooms, onion, and green bell pepper; cook and stir until just turning tender, about 5 minutes.
4. 4 Roll pizza dough onto a baking sheet and top with American cheese. Spoon mushroom mixture and sirloin over American cheese layer and top with Mexican cheese blend.
5. 5 Bake in the preheated oven until cheese is golden brown, 15 to 20 minutes.

By nichole b

Ingredients

• ✓ beef sirloin
• soy sauce
• water
• worcestershire sauce
• sugar
• salt
• onion powder
• garlic powder
• liquid smoke
• mesquite wood chips
• hickory wood chips

Instructions

1. 1 Cut beef into 1/4-inch thick slices. Combine soy sauce, water, Worcestershire sauce, sugar, salt, onion powder, garlic powder, and liquid smoke. Pour marinade into heavy-duty resealable bag. Add beef and mix well; seal bag and refrigerate 12 hours.
2. 2 Remove beef from marinade, pat dry with paper towels, and allow to stand for 30 minutes. Discard used marinade. Meanwhile, soak wood chips.
3. 3 Preheat smoker for 10 minutes.
4. 4 Arrange beef on drying racks. Smoke for 5 to 7 hours, depending on how you like it, replenishing wood chips as necessary.

By Midg

Ingredients

• ✓ beef sirloin
• vegetable oil
• broccoli floret
• red bell pepper
• carrot
• green onion
• garlic
• soy sauce
• sesame seed

Instructions

1. 1 Gather all ingredients.
2. 2 Heat vegetable oil in a large wok or skillet over medium-high heat; add beef and stir-fry until browned, 3 to 4 minutes.
3. 3 Move beef to the side of the wok and add broccoli, bell pepper, carrots, green onion, and garlic to the center of the wok; stir-fry vegetables for 2 minutes.
4. 4 Stir beef into vegetables and season with soy sauce and sesame seeds. Continue to cook and stir until vegetables are tender, about 2 more minutes.
5. 5 Serve hot and enjoy!

By inesgosner

Ingredients

• ✓ beef sirloin
• bacon
• ground beef
• onion
• sazon seasoning
• tomato
• jalapeno pepper
• chili powder
• cumin

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add bacon, beef sirloin, carne molida, and onion. Saute in the hot cooker for 10 minutes. Add 1 packet sazon; stir to combine. Hit Cancel. Close and lock the lid.
2. 2 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 25 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 Add Roma tomatoes and jalapeno pepper to the cooker. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 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.
6. 6 Remove tomato skins carefully and crush tomatoes. Add remaining packet sazon, chili powder, and cumin; mix.

By thedailygourmet

Ingredients

• ✓ beef sirloin
• soy sauce
• rice wine
• white sugar
• garlic
• sesame oil
• black pepper
• hot chile paste
• green onion
• bibb lettuce

Instructions

1. 1 Slice beef with the grain into long strips, about 1 1/2 inches wide, and place into a bowl. Stir together the soy sauce, rice wine, sugar, garlic, sesame oil, pepper, and chile paste in a small bowl. Pour one third of this mixture over the beef, and toss to coat. Marinate at least one hour at room temperature, or longer in the refrigerator. Simmer the remaining sauce, and the green onions in a small saucepan for one minute before pouring into a serving dish to cool.
2. 2 Wash and dry the lettuce, and trim off any large stems. Gently flatten the leaves with the side of a cleaver or large knife. Arrange on a serving dish.
3. 3 Preheat a grill for medium-high heat and lightly oil grate.
4. 4 Place grate three inches over the coals. Cook the meat to desired doneness, about three minutes per side for medium rare. Slice against the grain into thin strips.
5. 5 To serve, each diner places some beef and sauce into a lettuce leaf, folds it into a bundle, and eats it with their fingers.

By HannahKate

Ingredients

• ✓ beef sirloin
• teriyaki sauce
• honey
• garlic powder
• ground ginger
• chicken breast
• red bell pepper
• sweet onion
• mushroom
• skewer

Instructions

1. 1 Gather all ingredients.
2. 2 Mix teriyaki sauce, honey, garlic powder, and ginger in a large resealable plastic bag. Place chicken, beef, red bell peppers, onion wedges, and mushrooms in the bag; coat with marinade, squeeze out excess air, and seal the bag. Refrigerate for 4 hours to overnight.
3. 3 Preheat the grill to medium-high heat. Lightly oil the grill grate. Thread meat and vegetables onto skewers, leaving a small space between each item. Discard any remaining marinade.
4. 4 Grill skewers, turning as needed, until meat is cooked through and vegetables are tender, about 10 minutes.

By Sue

Ingredients

• ✓ beef sirloin
• brown sugar
• garlic powder
• onion powder
• chili powder
• ancho chile powder
• chipotle chile pepper
• salt-free seasoning blend
• liquid smoke
• worcestershire sauce
• black pepper
• vegetable oil

Instructions

1. 1 Place the beef cubes into a large mixing bowl. Season with brown sugar, garlic powder, onion powder, chili powder, ancho powder, chipotle powder, salt-free seasoning, liquid smoke, Worcestershire sauce, and black pepper. Marinate in the refrigerator at least 1 hour.
2. 2 Heat the oil in a large skillet over medium-high heat until shimmering.
3. 3 Cook the beef in batches in the hot oil until browned on all sides and cooked to your desired degree of doneness, about 3 minutes for medium. Drain the beef cubes briefly on a paper towel-lined plate before serving. Allow the oil to become hot again before cooking the next batch of beef.

By Lee Kruger

Ingredients

• ✓ beef sirloin
• garlic powder
• vegetable oil
• beef bouillon
• water
• cornstarch
• onion
• green bell pepper
• tomato
• soy sauce
• sugar
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Sprinkle beef sirloin strips with garlic powder. Heat vegetable oil in a large skillet over medium heat, and sear beef strips until browned, about 5 minutes per side. Transfer to a slow cooker.
3. 3 Dissolve bouillon cube in hot water in a small bowl, then whisk in cornstarch until smooth.
4. 4 Pour into the slow cooker with beef strips. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
5. 5 Cover and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.

By MJWAGNER68

Ingredients

• ✓ beef sirloin
• olive oil
• garlic
• onion
• soy sauce
• salt
• black pepper
• sugar
• green bell pepper
• cornstarch
• water

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add steak strips, and quickly brown on both sides, adding garlic while the steak cooks. Transfer steak and its juices to a slow cooker. Add onion, soy sauce, salt, pepper and sugar. Cover, and cook on Low until the beef is fork tender, 6 to 8 hours.
2. 2 One hour before the end of the cooking time, add green peppers. Stir cornstarch and cold water together in a small bowl; pour into the slow cooker during the last few minutes, and cook until the sauce has thickened.

By CBCBROWN

Ingredients

• ✓ beef sirloin
• vegetable oil
• soy sauce
• monosodium glutamate
• chicken broth
• white sugar
• onion
• celery
• bamboo shoot
• green onion
• mushroom
• water chestnut
• cornstarch

Instructions

1. 1 Heat oil in a large skillet or wok over medium-high heat. Brown beef in hot oil, then stir in soy sauce, MSG, broth, and sugar. Mix in onion and celery, and cook until tender. Stir in bamboo shoots, green onions, mushrooms, and water chestnuts. Reduce heat to medium, stir in cornstarch, and simmer until sauce is thickened.

By Sara

Ingredients

• ✓ beef sirloin
• olive oil
• lime
• garlic
• cumin
• red pepper flakes
• chipotle pepper
• red bell pepper
• green bell pepper
• onion
• skewer

Instructions

1. 1 Whisk olive oil, lime juice, lime zest, garlic, cumin, red pepper flakes, and chipotle pepper together in a large glass or ceramic bowl. Add sirloin and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 30 minutes to 2 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Remove sirloin from marinade and discard marinade. Thread sirloin, red bell pepper, green bell pepper, and onion onto skewers.
4. 4 Cook on the preheated grill until sirloin is browned and vegetables are tender, about 4 minutes per side.

By Lana Dramstad

Ingredients

• ✓ beef sirloin
• all-purpose flour
• salt
• shortening
• water
• onion
• potato
• parsley
• salt
• black pepper
• water

Instructions

1. 1 In a medium bowl, stir together the flour and 1/4 teaspoon of salt. Cut in butter with a fork or pastry blender until the mixture resembles bread crumbs. Stir in cold water with a fork until the mixture is able to come together in a ball. Knead a couple of times then divide pastry into two pieces. Pastry may be refrigerated for later use at this time.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). On a lightly floured surface, roll out each half of the pastry into a 10-inch circle.
3. 3 Place half of the potato slices in a line down the center of each circle, leaving at least 1 inch at each end uncovered. Arrange onion slices over the potatoes, and season with salt, pepper and some of the dried parsley. Place half of the beef cubes over each onion layer, then season again with salt, pepper and dried parsley. Fold the edges over the pastry over the filling, and tuck in the ends.
4. 4 Transfer the two pastries to a greased baking sheet, and cut a few slits in the top of each one for ventilation.
5. 5 Bake for 45 minutes in the preheated oven. Remove from the oven, and reduce heat to 350 degrees F (175 degrees C). Spoon 1 teaspoon of water into each slit on the tops of the pasties. Return to the oven, and bake for an additional 15 minutes, or until golden brown. Serve whole, or cut into halves.

By JJohns

Ingredients

• ✓ beef sirloin
• garlic salt
• salt
• black pepper
• beef stock
• tomato sauce
• water
• barley
• carrot
• mushroom
• onion
• garlic
• bay leaf

Instructions

1. 1 Season beef with garlic salt, salt, and pepper.
2. 2 Place seasoned beef into a slow cooker with stock, tomato sauce, water, barley, carrots, mushrooms, onion, garlic, and bay leaves. Stir to combine, then cover and cook on Low until soup thickens and beef is tender, about 6 hours.
3. 3 Discard bay leaves before serving.

By pecagirl27

Ingredients

• ✓ beef sirloin
• soy sauce
• white wine vinegar
• white sugar
• vegetable oil
• garlic
• ginger
• onion
• cherry tomato
• mushroom
• green bell pepper
• skewer

Instructions

1. 1 Whisk soy sauce, vinegar, sugar, oil, garlic, and ginger together in a bowl until marinade is smooth. Place sirloin cubes into marinade, cover bowl with plastic wrap, and marinate in refrigerator, 1 to 2 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove sirloin cubes from marinade, discarding marinade.
3. 3 Thread sirloin cubes, onion, tomatoes, mushrooms, and green bell pepper onto skewers.
4. 4 Cook skewers on grill until meat is cooked through and vegetables are tender, 10 to 15 minutes.

By Beans McBean

Ingredients

• ✓ beef sirloin
• beef bouillon
• water
• soy sauce
• brown sugar
• garlic
• sesame oil
• cornstarch
• broccoli floret
• jasmine rice
• sesame seed

Instructions

1. 1 Gather the ingredients.
2. 2 Crumble beef bouillon cube into warm water in a bowl and stir to dissolve; add soy sauce, brown sugar, garlic, and sesame oil and stir to dissolve sugar.
3. 3 Put beef strips into a slow cooker crock. Pour sauce mixture over beef.
4. 4 Cover, and cook until beef is tender enough to cut with a spoon, on Low for 6 to 8 hours, or on High for 4 hours.
5. 5 Spoon 2 tablespoons liquid from the slow cooker into a bowl. Whisk cornstarch into the liquid and stir the cornstarch mixture into the liquid in the slow cooker until consistent in color.
6. 6 Cook on High until the sauce thickens, about 30 minutes.
7. 7 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Cook broccoli in covered steamer until tender, 2 to 6 minutes; add to sauce in slow cooker and stir to coat.
8. 8 Serve beef and broccoli with sauce over portions of cooked jasmine rice and garnish with sesame seeds.

By Debbie Amador

Ingredients

• ✓ beef sirloin
• flour
• salt
• butter
• mushroom
• onion
• garlic
• butter
• all-purpose flour
• tomato paste
• beef stock
• sour cream
• white wine

Instructions

1. 1 Add 1 tablespoon flour and 1/2 teaspoon salt to a large, resealable plastic bag; shake to combine. Add beef; shake to coat.
2. 2 Melt 2 tablespoons butter in a skillet over medium-high heat. Add beef; brown, about 3 minutes per side. Add mushrooms, onion, and garlic; cook and stir until garlic fragrant, 3 to 4 minutes. Transfer beef mixture to a bowl; leave drippings in skillet.
3. 3 Melt remaining 2 tablespoons butter in skillet over medium heat. Add 3 tablespoons flour; cook and stir until smooth. Stir in tomato paste, then whisk in beef stock. Cook and stir, constantly, until thickened and bubbling, about 5 minutes.
4. 4 Return beef mixture to skillet; stir to coat with sauce. Reduce heat to very low; simmer until beef tender, 2 to 3 hours. The longer beef cooks, the more tender it will be. Stir sour cream and white wine into beef mixture just before serving; heat through. Do not boil.

By Lauren Lowther

Ingredients

• ✓ beef sirloin
• vegetable oil
• tomato
• onion
• red bell pepper
• water
• cumin
• garlic
• garlic powder
• oregano
• salt
• black pepper
• paprika

Instructions

1. 1 Gather the ingredients.
2. 2 Heat oil in a Dutch oven over medium-high heat. Cook beef in hot oil, stirring occasionally, until brown on all sides, about 10 minutes. Reduce heat to medium.
3. 3 Add tomatoes, onion, red bell pepper, water, cumin, garlic, garlic powder, oregano, salt, black pepper, and paprika.
4. 4 Cook, stirring frequently, until beef is tender, about 30 minutes.

By RHONDA35

Ingredients

• ✓ beef sirloin
• all-purpose flour
• paprika
• cayenne pepper
• white pepper
• olive oil
• bacon fat
• water
• beef base
• onion
• red bell pepper
• garlic
• tomato paste
• red pepper paste
• shallot
• sour cream

Instructions

1. 1 Combine sirloin, flour, paprika, 1/2 teaspoon cayenne, and 1/4 teaspoon white pepper in a bowl. Stir until the meat is completely covered.
2. 2 Heat 1 teaspoon olive oil and bacon fat in a Dutch oven over medium-high heat. Add the meat, shaking off any excess flour; saute until nicely browned on all sides, 5 to 7 minutes. Transfer to a multi-functional pressure cooker (such as Instant Pot). Mix water and beef base together thoroughly in a bowl and pour over the beef.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Meanwhile, heat remaining olive oil in a pan over medium-high heat. Saute onion, bell pepper, and garlic in the hot oil until onion is translucent, 5 to 7 minutes. Add tomato paste and mix together. Reduce heat to low, cover, and set aside.
5. 5 Release Instant Pot pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Carefully remove the inner pot and use a slotted spoon to transfer the meat to the Dutch oven.
6. 6 Turn the heat up under the Dutch oven to medium and let cook, stirring constantly, about 5 minutes. Add the liquid from the Instant Pot carefully; mix to combine. Add pepper paste, dried shallot, remaining cayenne, and remaining white pepper. Taste for seasoning and cook over low heat until the mixture is thick, about 10 minutes. Garnish with sour cream and serve.

By Adrienne Boswell

Ingredients

• ✓ beef sirloin
• all-purpose flour
• salt
• black pepper
• butter
• mushroom
• onion
• garlic
• butter
• all-purpose flour
• tomato paste
• beef stock
• sour cream
• cooking sherry

Instructions

1. 1 Combine 1 1/2 tablespoons flour with salt and pepper in a bowl. Dredge beef strips in the mixture.
2. 2 Melt 3 tablespoons butter in a skillet over medium heat. Add the dredged beef strips; cook and stir until browned, about 5 minutes. Add mushrooms, onion, and garlic; cook until onion is barely tender, 3 to 4 minutes. Transfer the beef and mushroom mixture to a plate.
3. 3 Melt remaining butter in the same skillet; reduce heat to low. Stir in 3 tablespoons flour and tomato paste; cook until slightly browned, 1 to 2 minutes. Increase heat to medium. Add beef stock slowly, stirring constantly, until gravy is thickened and no lumps remain, 5 to 10 minutes.
4. 4 Return the beef and mushroom mixture to the skillet with the gravy. Stir in sour cream and sherry; heat until bubbling, about 5 minutes.

By Hawaiivike

Ingredients

• ✓ beef sirloin
• salt
• black pepper
• paprika
• chili powder
• onion powder
• garlic powder
• thyme
• marjoram
• basil
• vegetable oil
• onion
• green bell pepper
• swiss cheese
• hoagie roll

Instructions

1. 1 Gather all ingredients.
2. 2 Mix salt, pepper, paprika, chili powder, onion powder, garlic powder, thyme, marjoram, and basil together in a small bowl.
3. 3 Place steak in a large bowl; sprinkle seasoning mixture over top and stir to coat.
4. 4 Heat 1/2 of the oil in a skillet over medium-high heat. Add steak in batches if needed to avoid overcrowding the skillet; cook until browned and just cooked through. Transfer cooked steak to a plate.
5. 5 Heat the remaining oil in the skillet. Add onion and green pepper; cook and stir until tender and caramelized.
6. 6 Preheat the oven on the broiler setting. Divide cooked beef between the bottoms of 4 rolls.
7. 7 Layer with onion and green pepper.
8. 8 Top with sliced cheese. Place on a cookie sheet.
9. 9 Broil in the preheated oven until cheese is melted.
10. 10 Cover with tops of rolls and serve.

By SWIZZLESTICKS

Ingredients

• ✓ beef sirloin
• beef soup bone
• salt
• water
• onion
• ginger root
• beef oxtail
• daikon radish
• star anise
• cinnamon stick
• black peppercorn
• clove
• sugar
• fish sauce
• salt
• flat rice noodle

Instructions

1. 1 Gather all ingredients.
2. 2 Make broth: Place beef bones in a 9-quart (or larger) pot; season with 1 teaspoon salt. Pour water into the pot and bring to a boil. Reduce heat and simmer broth for about 2 hours.
3. 3 Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a 10x15-inch roasting pan with aluminum foil.
4. 4 Place onions and unpeeled ginger onto the prepared roasting pan and cook under the preheated broiler, stirring occasionally, until vegetables are charred, 10 to 15 minutes.
5. 5 Cool slightly. Chop onions, then peel and slice ginger; set aside separately.
6. 6 Skim fat from surface of simmering broth. Add oxtail, radish, and charred onions to broth. Tie charred ginger, anise, cinnamon stick, peppercorns, and cloves in cheesecloth to make a bouquet garni; add to broth. Stir in sugar, fish sauce, and remaining 2 teaspoons salt. Simmer over medium-low heat for at least 4 hours (the longer, the better). Season with salt.
7. 7 Strain broth. Discard bones and bouquet garni. Reserve meat from bones for another use. Chill broth in the refrigerator, 8 hours to overnight.
8. 8 Skim and discard fat from the top of chilled broth. Pour broth into a pot; bring to a boil. Reduce heat and keep hot until ready to serve.
9. 9 Bring a pot of water to a boil. Turn off heat. Stir in rice noodles and let sit until noodles are tender yet chewy, 6 to 10 minutes.
10. 10 Meanwhile, cut frozen sirloin into paper-thin slices.
11. 11 Drain and divide noodles among bowls, about 1 1/2 cups per serving. Top each with a few sirloin slices. Ladle hot broth over sirloin and noodles.
12. 12 Serve and enjoy!

By Lett101

Ingredients

• ✓ beef sirloin
• olive oil
• butter
• onion
• garlic
• all-purpose flour
• black pepper
• salt
• red wine
• potato
• beef stock
• carrot
• tomato paste
• worcestershire sauce
• pie crust
• milk

Instructions

1. 1 Place a baking sheet on the oven rack in lower third of the oven. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Heat oil and butter in a large saucepan over medium heat. Add onion; cook and stir until softened, about 10 minutes. Add beef; cook and stir until browned on all sides, about 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
3. 3 Stir flour, black pepper, and salt into beef mixture; cook and stir until beef is coated, 2 to 3 minutes. Add wine; bring to boil, reduce heat, and simmer, 3 to 5 minutes.
4. 4 Stir potatoes, beef stock, carrots, tomato paste, and Worcestershire sauce into beef mixture; bring to a boil. Reduce heat and simmer until vegetables are tender, 30 to 60 minutes. Cool.
5. 5 Line a 9x13-inch baking dish with 1 pie crust. Spoon beef and potato filling into crust; top with remaining 1 pie crust, crimping edges together using a fork or your fingers. Brush top crust with milk.
6. 6 Place baking dish on the baking sheet in the oven; cook in the preheated oven until crust is golden brown, 40 to 45 minutes.

By Spongy

Ingredients

• ✓ beef sirloin
• skewer
• green bell pepper
• onion
• cherry tomato
• mushroom
• hot sauce
• worcestershire sauce
• garlic
• black pepper
• paprika
• salt
• mustard
• ketchup
• onion
• butter
• tomato juice

Instructions

1. 1 In a saucepan over low heat, mix the tomato juice, butter, onion, ketchup, mustard, salt, paprika, pepper, garlic, Worcestershire sauce, and hot sauce. Simmer for 30 minutes, remove from heat, and allow to cool.
2. 2 Preheat grill for medium heat.
3. 3 Thread the sirloin cubes, mushrooms, cherry tomatoes, onion quarters, and green pepper pieces onto skewers, alternating as desired. Drizzle some of the sauce over the kabobs.
4. 4 Oil the grill grate. Arrange kabobs on the grill. Grill 10 minutes, or until meat is cooked through, occasionally turning kabobs. Baste with sauce during the last 5 minutes.

By Debbie Taber

Ingredients

• ✓ beef sirloin
• beef bouillon
• beer
• hot sauce
• worcestershire sauce
• mustard
• soy sauce
• bourbon whiskey
• basil
• marjoram
• thyme
• paprika
• garlic powder
• onion powder
• chili powder
• black pepper
• cumin
• garlic
• onion

Instructions

1. 1 Spread onion and garlic into the bottom of a slow cooker; layer beef on top. Sprinkle cumin, black pepper, chili powder, onion powder, garlic powder, paprika, thyme, marjoram, and basil over beef.
2. 2 Add bourbon, soy sauce, mustard, Worcestershire sauce, and hot sauce. Stir in beer and add beef bouillon cubes.
3. 3 Cover and cook on Low for 8 hours or High for 4 hours, stirring every hour or so.

By duboo

Ingredients

• ✓ beef sirloin
• hot chile pepper
• kidney bean
• salt
• coriander
• cayenne pepper
• oregano
• cocoa powder
• cumin seed
• chili powder
• brown sugar
• beef broth
• tomato paste
• coffee
• dark beer
• tomato
• ground beef
• garlic
• onion
• vegetable oil

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Cook onions, garlic, ground beef and cubed sirloin in oil for 10 minutes, or until the meat is well browned and the onions are tender.
2. 2 Mix in the diced tomatoes with juice, dark beer, coffee, tomato paste and beef broth. Season with brown sugar, chili powder, cumin, cocoa powder, oregano, cayenne pepper, coriander and salt. Stir in 2 cans of the beans and hot chile peppers. Reduce heat to low, and simmer for 1 1/2 hours.
3. 3 Stir in the 2 remaining cans of beans, and simmer for another 30 minutes.

By ROBTX99

Ingredients

• ✓ beef sirloin
• ice cream
• salt
• garlic
• onion
• jalapeno pepper
• bacon grease
• chili powder
• salsa
• tomato sauce
• tomato
• pork sirloin
• cayenne pepper
• black pepper
• salt
• garlic powder
• chili powder
• cumin
• marjoram
• basil
• thyme
• sage

Instructions

1. 1 To Marinate: The day before preparing the chili, in a large bowl mix together the sage, thyme, basil, marjoram, cumin, chili powder, garlic powder, salt, black pepper and cayenne pepper. Cut beef and pork into 1/2 inch cubes and add to bowl. Mix meat and seasoning together, cover bowl and refrigerate overnight.
2. 2 To Make Chili: Begin to heat tomatoes, tomato sauce, salsa and 2 teaspoons chili powder in a large pot over medium low heat. Meanwhile, heat bacon grease in a large skillet over medium heat. Add jalapeno peppers and saute until soft, 1 to 2 minutes, then add them to large pot.
3. 3 In same skillet fry beef and pork with onion and garlic, in small batches, about 15 to 20 minutes each. As each batch is done add to large pot.
4. 4 When all ingredients are in the large pot, season with salt to taste. Bring to a boil. Cover, reduce heat to medium low and simmer for about 3 hours.
5. 5 After eating chili, eat ice cream and say "Come on, ice cream!"

By jibefan