Steak And Pickled Celery Sandwich

A great sandwich packed with nutrition when time is not on your side.  Prepares in 10+ minutes, cooks in 10 minutes.  Serves 1-2Ingredients:1 sirloin steak1/4 cup coriander seeds2 stalks of celery + any leaves1/3 cup sherry vinegar1 tablespoon vegetable oil1 half ciabatta 2 tablespoons mayonnaiseDirections: Pat off any excess moisture from the steak using kitchen paper towel, then season with salt then set aside.  Heat a heavy bottom frying pan over medium heat and toast the coriander seeds for 1 to 2 minutes until fragrant, then roughly crush.  Finely slice the celery diagonally then add it to a small bowl with the coriander seeds, sherry vinegar, and a generous pinch of salt.
In the same skillet of high heat aadd the oil.  Once the pan is very hot, fry the steak 2-3 minutes on each side until browned and medium rare.  Rest for 5 minutes.
Halve and toast the ciabatta.  Pour any steak juices into the mayonnaise, then spread on the toasted ciabatta.  Slice the steak and pile in the sandwich with the celery and any leaves.

Homemade Beef Stroganoff With Steak

                                       Beef Stroganoff with Steak                                                                                                            Creamy beef stroganoff made with tender sirloin steak, fresh mushrooms, and a rich sour cream sauce. No canned soup, just real ingredients and big comfort food flavor.  Serves 12

Ingredients: 
4.5 pounds Sirloin Steak
Salt and Pepper
l6 tablespoons vegetable oil
12 tablespoons butter
36 ounces fresh mushrooms, sliced
3 large onions, sliced
6 garlic cloves, minced
3/4 cup flour
3/4 cup dry white wine
6 cups beef broth
1.5 tablespoon Worcestershire sauce
3 teaspoons Dijon mustard
1 cup sour cream
9 cups egg noodles, cooked

Directions

Trim excess fat from the beef and slice it across the grain into thin, 1-inch strips. Season with salt and pepper.

Heat a heavy-bottomed skillet over high heat. Add 2 tablespoons of oil and half the beef. Sear for about 30 seconds, just until browned. Transfer to a plate and repeat with the remaining beef.

Reduce the heat to medium. Add half the butter to the skillet.  Once melted, add the mushrooms and toss to coat. Sauté until tender, about 5 minutes.

Add the remaining butter and the onions. Cook until soft and translucent, then stir in the garlic and cook for 30 seconds more.

Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly.

Add the wine and scrape the bottom of the pan. Cook for 1 minute to let the alcohol evaporate. 

Pour in half the beef broth and stir, scraping up any remaining bits. Add the rest of the broth, along with the Worcestershire sauce and mustard.

Return the beef and its juices to the skillet. Stir to coat and let the sauce simmer over low heat for about 3 minutes, just until the beef is heated through.

Reduce the heat to low, stir in the sour cream and cook for another minute. Remove from heat and serve over hot buttered noodles.

New Style Broccoli and Beef Stir-Fry

New Style Broccoli And Beef Stir-Fry

 A quick stir-fry can make for such a satisfying weeknight dinner. Here, takeout favourite Broccoli & Beef gets a twist by highlighting the über-fresh and delicate broccoli flavour that comes with using the early sprouts of broccoli as a crisp topper.Makes 3 to 4 servings
Ingredients:
1/4 cup (60 mL) soy sauce
3 tbsp (45 mL) rice wine vinegar
3 tbsp (45 mL) oyster sauce
3 tbsp (45 mL) freshly squeezed orange juice
1 tbsp (15 mL) finely grated fresh ginger
1/4 cup (60 mL) cornstarch, divided
3/4 to 1 lb (340 to 455 g) sirloin tip steak or striploin steak, thinly sliced into strips
1/2 tsp (2 mL) salt
1/4 cup (60 mL) vegetable oil, divided
3 garlic cloves, thinly sliced
1 bunch thin or 1/2 bunch thick asparagus, trimmed
2 baby bok choy, trimmed and quartered
1/4 cup (60 mL) chicken broth or water, plus more if needed
1 cup (250 mL) long-grain white or brown basmati rice, cooked following package directions for 4 servings
1 to 2 pkgs (each 50 or 75 g) micro broccoli or Asian blend microgreens

Directions:
In a medium bowl, whisk soy sauce with vinegar, oyster sauce, orange juice, ginger and 1 tbsp (15 mL) cornstarch. Set aside.

Place steak in a medium bowl. Sprinkle with salt then remaining 3 tbsp (45 mL) cornstarch. Toss to coat evenly.

Heat 1 tbsp (15 mL) oil in a large wok or wide frying pan set over medium-high heat. Add garlic. Cook, stirring often until softened slightly, 1 minute. Remove to a medium bowl. Add asparagus and bok choy to pan. Pour in 1/4 cup (60 mL) broth. Cook until bok choy begins to wilt and asparagus turns bright green, 2 minutes. Add more broth if more liquid is needed. Turn into a large bowl, scraping in any liquid from pan bottom. Wipe out pan.

Coat wok or frying pan with remaining 3 tbsp (45 mL) oil. Add half of coated steak strips. Stir frequently until lightly browned on each side, 1 to 3 minutes. Using a slotted spoon, remove to bowl with vegetables. Repeat. When beef is done, pour soy-sauce mixture into emptied steak pan. Cook, until thickened, about 2 to 4 minutes. Return vegetables, beef and garlic to pan. Stir to coat evenly. Pour over rice, garnish with micro broccoli and serve immediately.

Makes 3 to 4 servings