Type what you have

Ingredients

• ✓ beef top round steak
• beef sirloin 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 top round steak
• beef sirloin 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 top round steak
• vegetable oil
• baby lima bean
• tomato sauce
• water
• white sugar
• all-purpose flour
• salt
• pepper
• long grain rice
• water

Instructions

1. 1 Heat 1 tablespoon of oil in a large saucepan over medium heat. Add the lima beans, and cook until wrinkled, about 10 minutes. Pour tomato sauce over the beans and stir in 2 cups of water and sugar. Cover and simmer over low heat for 45 minutes.
2. 2 Heat the remaining tablespoon of oil in a large skillet over medium-high heat. Brown steaks on each side, then pour in just enough water to cover. Place a lid on the pan and simmer for 35 to 40 minutes over medium-low heat. Spoon some of the liquid into a cup or small bowl and mix with flour until smooth. Return to the pan and simmer until gravy has thickened. Season with salt and pepper to taste.
3. 3 Combine the rice and 4 cups water in a saucepan. Bring to a boil, then reduce heat to low. Cover and cook for 20 minutes, or until rice is tender.
4. 4 To serve, spoon rice onto plates. Top with steak and gravy then top with lima bean sauce.

By HDunlap

Ingredients

• ✓ beef top round steak
• mushroom
• onion
• dijon mustard
• parsley
• garlic
• salt
• dill
• black pepper
• all-purpose flour
• beef broth
• sour cream
• egg noodle

Instructions

1. 1 Place steak, mushrooms, onion, mustard, parsley, garlic, salt, dill, and pepper into a 3-quart slow cooker; stir well.
2. 2 Place flour into a small bowl; gradually add broth, stirring with a whisk until blended. Pour into the slow cooker; stir well.
3. 3 Cover and cook on High for 1 hour. Reduce the heat to Low and cook until steak is tender, 7 to 8 hours.
4. 4 Turn the slow cooker off and remove the lid. Allow stroganoff to stand for 10 minutes, then stir in sour cream.
5. 5 Serve over hot egg noodles.

By pianoplaya93

Ingredients

• ✓ beef top round steak
• egg
• cornstarch
• water
• oil
• sesame oil
• carrot
• green onion
• ginger root
• garlic
• soy sauce
• white vinegar
• white sugar
• red pepper flakes
• sesame seed

Instructions

1. 1 Stir beef and eggs together in a bowl. Whisk cornstarch and water together; stir into beef mixture.
2. 2 Pour oil 2 to 3 inches deep in a wok; heat to 350 degrees F (175 degrees C). Cook beef strips in oil, working in batches, until brown and crisp, about 4 minutes; remove to drain and keep warm. Repeat with remaining beef.
3. 3 Heat sesame oil in a large nonstick skillet over medium high heat; stir in carrots, green onion, ginger, and garlic. Cook and stir until vegetables begin to soften, about 5 minutes. Stir soy sauce, white vinegar, sugar, and red pepper flakes into vegetable mixture; bring to a boil. Stir beef strips into vegetables; sprinkle with sesame seeds.

By Erika

Ingredients

• ✓ beef top round steak
• cucumber
• gochujang
• spinach
• soy sauce
• olive oil
• carrot
• garlic
• red pepper flakes
• egg
• white rice
• sesame oil
• sesame seed
• gochujang

Instructions

1. 1 Stir cucumber pieces and gochujang paste together in a bowl; set aside.
2. 2 Bring about 2 cups water to a boil in a large nonstick skillet and stir in spinach; cook until bright green and wilted, 2 to 3 minutes.
3. 3 Drain spinach and squeeze out as much moisture as possible; set spinach aside in a bowl and stir in soy sauce.
4. 4 Heat 1 teaspoon olive oil in a large nonstick skillet; cook and stir carrots until softened, about 3 minutes.
5. 5 Stir in garlic and cook just until fragrant, about 1 minute. Stir in cucumber mixture; sprinkle with red pepper flakes. Set carrot mixture aside in a bowl.
6. 6 Brown beef in a clean nonstick skillet over medium heat, about 5 minutes per side; set aside.
7. 7 Heat remaining 1 teaspoon olive oil in another nonstick skillet over medium-low heat. Fry eggs just on one side until yolks are runny, but whites are firm, 2 to 4 minutes.
8. 8 Divide cooked rice into 4 large serving bowls; top with spinach mixture, a few pieces of beef, and cucumber mixture. Place 1 egg atop each serving. Drizzle each bowl with 1 teaspoon sesame oil, a sprinkle of sesame seeds, and a small amount of gochujang paste if desired.

By mykoreaneats