Kristen's Recipes

4 cube steaks
4 T. crumbled bleu cheese
1/8 C. red onion, finely chopped
salt and pepper to taste

Peheat broiler. Meanwhile, in a skillet, brown cube steaks to your liking. Add salt and pepper to taste. Blot grease off meat and place in a broiler pan. Top each steak with bleu cheese and red onion. Stick under the broiler to melt. Then serve.

Yield: 4 servings
Calories: 238
Fat: 16g
Fiber: 0g

Marinade:
1 garlic clove, minced
1 T. canola oil
1 T. fresh lemon juice
1 tsp. Worcestershire sauce
1 tsp. soy sauce
1 tsp. wasabi paste (Japanese horseradish) or 2 tsp. prepared horseradish
1/4 tsp. fresh ground pepper
few drops liquid hot pepper sauce

2 pounds top round steak, cut 1-inch thick and trimmed of all fat

In a shallow glass dish, combine marinade ingredients, mixing well. Using a sharp knife, score the steak in a diamond pattern, cutting about 1/8-inch deep. Place steak in dish; turn to coat both sides with marinade. Let stand for 30 minutes, turning steak several times. Preheat broiler or light the grill. Drain off marinade into a small pan. Set aside. Broil or grill, 4 inches from source of heat, to desired doneness, turning once. Cut to test (it will take 8 to 10 minutes for medium-rare). Bring reserved marinade to a boil over high heat. To serve, cut steak across the grain into thin, slanted slices.

Yield: 8 servings
Calories: 204
Fat: 8g
Fiber: 0g

2 lean beef cubed steaks
1 clove garlic, minced
1/2 tsp. dried basil leaves
1/4 tsp. black ground pepper
1 tsp. olive oil
2 small zucchini, thinly sliced
4 cherry tomatoes, halved
1 tsp. grated Parmesan cheese
1/4 tsp. salt

Combine garlic, basil and pepper; divide mixture in half. Press half of seasoning mixture evenly into both sides of cubed steaks; set aside. Heat oil and remaining seasoning mixture in large nonstick frying pan over medium heat. Add tomatoes and zucchini; cook 1 minute. Remove vegetables to warm platter; sprinkle with cheese and keep warm. Increase heat to medium-high; pan-broil steaks 3 to 4 minutes, turning once. Season steaks with salt. Serve with reserved vegetables.

Yield: 2 servings
Calories: 270
Fat: 10g
Fiber: 3g

2 (6oz.) Sirloin Steaks
2 medium pear-shaped Tomatoes, halved lengthwise
2 T. EE Olive Oil
1 Onion, chopped
1 clove Garlic, minced
1/4 C. chopped fresh Basil
Pinch Salt & Pepper

Place the steak on a lightly greased grill 4″ – 6″ above a solid bed of medium-hot coals. Cook, turning as needed, until evenly browned on the outside and a thermometer inserted int the center registers 145ºF (for medium-rare). Cut to test for doneness (about 15 minutes). Meanwhile, place the tomatoes on the grill, cut sides up, and brush them lightly with 1 tbsp of the oil. When the tomatoes are browned on the bottom (about 3 minutes), turn them over and continue to cook until soft when pressed (about 3 minutes more). While the tomatoes are grilling, combine the remaining 1 tbsp of oil, the onion, and garlic in a medium frying pan with a heatproof handle. Set the pan over the coals (or set on the stove over medium-high heat). Cook, stirring often, until the onion is limp and golden (about 10 minutes). Stir in the basil. When the tomatoes are soft, stir them into the onion mixture, then set the pan aside on a cooler area of the grill (or cover and keep warm on the stove). When the steak is done, place it on a board with a well (or on a platter). Spoon the tomato relish alongside the steak. Season with the salt and pepper and garnish with basil springs, if using. To serve, cut the meat into thin slices. Combine the accumulated meat juices with the tomato relish, if desired.

Yield: 2 servings
Calories: 366
Fat: 22g
Fiber: 3g

1 T. catsup
1 T. water
1 T. Worcestershire sauce
1 tsp. dry mustard
1/4 tsp. salt
Dash pepper
1 lb. boneless beef tenderloin or sirloin steak, cut 1 inch thick

For sauce, combine catsup, water, Worcestershire sauce, dry mustard, salt, and pepper. Trim fat from meat. Grill meat on an uncovered grill directly over medium-hot coals for 6 minutes. Brush with sauce. Turn and grill to desired doneness, allowing 6 to 9 minutes more for medium, brushing frequently with sauce. Brush any remaining sauce over meat before serving. Broiling Directions: Place meat on the unheated rack of a broiler pan. Broil 3 inches from the heat for 6 minutes. Turn and broil to desired doneness, allowing 7 to 11 minutes more for medium. Brush frequently with sauce. Make-Ahead Tip: Prepare sauce; cover and chill up to 3 days.

Yield: 4 servings
Calories: 195
Fat: 10g
Fiber: 0g

1 tsp. non-aromatic olive oil, divided
1 onion, chopped
3 T. tomato paste
2 carrots, chopped
2 ribs celery, chopped
2 1/2 pounds beef rump roast
3 1/2 C. low sodium beef stock (page 000)
3/4 tsp. salt, divided
2 T. cider vinegar
bouquet garni
6 medium carrots, peeled and roll cut or cut on the diagonal in 1″ pieces
2 small turnips, peeled and cut in 1″ chunks
18 whole medium mushrooms
18 pearl onions, blanched 3 minutes in boiling water and peeled
4 T. arrowroot mixed with 1/2 C. water (slurry)
2 T. chopped parsley

Bouquet Garni:
1 bay leaf
2 sprigs fresh thyme
6 peppercorns
2 whole cloves
3 sprigs parsley

Tie ingredients together in a square of cheesecloth.

Heat 1/2 tsp. of the oil in a Dutch oven on medium high. Sauté the onions 3 minutes then add the tomato paste, stirring until it darkens, about 6 more minutes. Add the chopped carrots and celery and mix to coat with the tomato paste. Remove to a plate and without washing the pan, return it to the heat. Put the oil on a large plate and add 1/4 tsp. each of salt and pepper. Rub the meat on all sides ready for the hot pan. Drop the roast into the hot pan and brown on all sides. This will happen quickly because of the residual tomato paste in the pan, about 4 minutes. Remove the meat to the plate with the vegetables. Pour some of the stock into the pan and scrape up all the browned bits stuck to the bottom of the pan. Return the vegetables to the pan and top with the meat. Pour the rest of the stock into the pan along with 1/2 tsp. of the salt and vinegar. Drop the bouquet garni into the stock, cover and bring to a boil. Reduce the heat and simmer 3 hours or until the meat is fork tender. Cook the carrots and turnips together in a saucepan with a little water and the remaining 1/4 tsp. salt for ten minutes. Drain and set aside. Remove the roast to a plate and cover to keep warm. Pour the cooking liquid through a sieve into a fat strainer, discard the tired old vegetables and the herb bundle. Pour the defatted juices back into the pan. Bring to a boil and add the mushrooms, partially cooked onions, and the reserved carrots and turnips. Cook until just heated through, 3 or 4 minutes. Stir in the slurry and heat to thicken. While the vegetables are heating, cut the meat into 1/4″ (3/4 ” cm) slices across the grain. Lay the slices on a hot plate and spoon some of the sauce over the top. Serve the vegetables, mashed potatoes, and gravy family style in separate serving dishes.

Yield: 8 servings
Calories: 297
Fat: 2g
Fiber: 5g

1 tsp. non-aromatic olive oil, divided
1 onion, chopped
3 T. tomato paste
2 carrots, chopped
2 ribs celery, chopped
2 1/2 pounds beef rump roast
3 1/2 C. low sodium beef stock (page 000)
3/4 tsp. salt, divided
2 T. cider vinegar
bouquet garni
6 medium carrots, peeled and roll cut or cut on the diagonal in 1″ pieces
2 small turnips, peeled and cut in 1″ chunks
18 whole medium mushrooms
18 pearl onions, blanched 3 minutes in boiling water and peeled
4 T. arrowroot mixed with 1/2 C. water (slurry)
2 T. chopped parsley

Bouquet Garni:
1 bay leaf
2 sprigs fresh thyme
6 peppercorns
2 whole cloves
3 sprigs parsley

Tie ingredients together in a square of cheesecloth.

Heat 1/2 tsp. of the oil in a Dutch oven on medium high. Sauté the onions 3 minutes then add the tomato paste, stirring until it darkens, about 6 more minutes. Add the chopped carrots and celery and mix to coat with the tomato paste. Remove to a plate and without washing the pan, return it to the heat. Put the oil on a large plate and add 1/4 tsp. each of salt and pepper. Rub the meat on all sides ready for the hot pan. Drop the roast into the hot pan and brown on all sides. This will happen quickly because of the residual tomato paste in the pan, about 4 minutes. Remove the meat to the plate with the vegetables. Pour some of the stock into the pan and scrape up all the browned bits stuck to the bottom of the pan. Return the vegetables to the pan and top with the meat. Pour the rest of the stock into the pan along with 1/2 tsp. of the salt and vinegar. Drop the bouquet garni into the stock, cover and bring to a boil. Reduce the heat and simmer 3 hours or until the meat is fork tender. Cook the carrots and turnips together in a saucepan with a little water and the remaining 1/4 tsp. salt for ten minutes. Drain and set aside. Remove the roast to a plate and cover to keep warm. Pour the cooking liquid through a sieve into a fat strainer, discard the tired old vegetables and the herb bundle. Pour the defatted juices back into the pan. Bring to a boil and add the mushrooms, partially cooked onions, and the reserved carrots and turnips. Cook until just heated through, 3 or 4 minutes. Stir in the slurry and heat to thicken. While the vegetables are heating, cut the meat into 1/4″ (3/4 ” cm) slices across the grain. Lay the slices on a hot plate and spoon some of the sauce over the top. Serve the vegetables, mashed potatoes, and gravy family style in separate serving dishes.

Yield: 8 servings
Calories: 297
Fat: 2g
Fiber: 5g

Olive oil cooking spray
2 lb. first cut brisket, all visible fat removed
2 large cloves garlic, sliced thin
1 small carrot cut into coins
3 large onions, sliced and separated into rings
1/4 C. dry red wine
1 1/4 C. no salt added beef stock
2 bay leaves, broken
3 large sprigs thyme
freshly ground pepper
1 T. water
2 Portobello mushrooms, sliced thin
extra thyme for garnish

Preheat oven to 325° F. Coat an oven proof covered roaster with cooking spray and heat on top of the stove. Sear all sides of the meat to close it. Remove from heat. With a sharp small knife make slits in the top of the meat and push in garlic slices at 2 inch intervals. Cover with remainder of garlic, carrot coins, and 1/2 onion rings. Pour wine and stock around the beef. Add the bay leaves, thyme, and pepper to taste. Cover and roast until fork tender, about 2 1/4-2 1/2 hours, adding water if needed. While the roast is cooking, coat a nonstick skillet with cooking spray. Sauté with remaining onion rings stirring until they begin to wilt. Add water and cover. Continue to cook until they caramelize. Remove from the pan. Add the mushrooms and sauté until they are just cooked through. Remove the beef from the roaster and keep warm. Pour the sauce through a sieve into a shallow pan, mashing the solids through to thicken. Slice the meat into very thin slices across the grain and place into the sauce. When ready to serve add the mushroom-onion mixture to the sliced beef and reheat. Place onto large serving platter. Decorate with extra thyme sprigs.

Yield: 8 servings
Calories: 205
Fat: 7g
Fiber: 2g

1 loaf Frozen Bread Dough, White or Honey Wheat, thawed
2 T. thousand island dressing
1/2 lb. sliced corned beef
1 C. sauerkraut, drained
1 C. shredded Swiss cheese
Melted butter or margarine for brushing dough

On a lightly floured surface, roll out thawed dough to a rectangle 10 x 14 inches. Spread dressing over dough. Starting at the middle of the shortest side, layer the corned beef, sauerkraut and Swiss cheese down the center third of dough. With kitchen shears or a sharp knife, make 2-inch long cuts (or until the cut hits the filling) at 1-inch intervals down both of the 14-inch sides. Fold strips diagonally over filling, overlapping strips to give a braided look. Transfer to a greased baking sheet. Brush dough with melted butter or margarine. Let rise in a warm area until puffy. Bake at 375 deg F 25-35 minutes or until golden brown. Remove from oven and pan to cool on a wire rack. Slice and serve.

Yield: 7 servings
Calories: 280
Fat 9g
Fiber: 1g

Beef:
1/4 C. minced shallots
2 T. fresh lemon juice
2 T. low-sodium soy sauce
1/2 tsp. dried thyme
1/2 tsp. hot sauce
1 pound flank steak, trimmed
1 T. red wine vinegar

Salad:
1 T. red wine vinegar
1/2 C. thinly vertically sliced red onion
1 T. balsamic vinegar
2 tsp. extravirgin olive oil
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
2 medium tomatoes, each cut into 8 wedges (about 1 pound)
1 (10-oz.) cucumber, peeled, halved lengthwise, and thinly sliced (about 1 1/2 C.)
Cooking spray
5 C. (1/2-inch) cubed sourdough bread, toasted (about 8 oz.)
1/3 C. thinly sliced fresh basil leaves

To prepare beef, combine first 6 ingredients in a zip-top plastic bag. Add 1 T. red wine vinegar; seal bag. Marinate in refrigerator 2 hours. To prepare salad, combine 1 T. red wine vinegar, onion, and next 6 ingredients (onion through cucumber) in a large bowl. Cover and let stand at room temperature 2 hours, stirring occasionally. Prepare grill. Remove steak from bag, discarding marinade. Place the steak on grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices. Add bread and basil to cucumber mixture; toss well. Serve salad immediately with steak.

Yield: 4 servings
Serving size: 1 1/2 C. salad and 3 oz. steak

Calories: 402
Fat: 12.8g
Fiber: 4g

Beef:
1/2 tsp. kosher salt
1/2 tsp. chopped fresh thyme
1/4 tsp. crushed whole allspice
1/4 tsp. freshly ground black pepper
1 garlic clove, chopped
1 (1-lb.) flank steak, trimmed

Gratin:
1 medium baking potato, peeled and cut into (1/8-inch-thick) slices (about 1/2 lb.)
Cooking spray
4 C. chopped Vidalia or other sweet onion
1 C. fat-free, less-sodium chicken broth
1 T. red wine vinegar
1 tsp. chopped fresh thyme
1/2 tsp. kosher salt
1/2 tsp. crushed whole allspice
1/4 tsp. freshly ground black pepper
1/2 C. (4 oz.) block-style fat-free cream cheese
1/2 C. reduced-fat sour cream
1/3 C. dry breadcrumbs
1/4 C. (1 oz.) grated fresh Parmesan cheese

To prepare the beef, combine first 5 ingredients, and rub evenly over beef. Cover and chill the beef for 2 hours. To prepare gratin, preheat oven to 400°. Arrange potato slices in a single layer on a jelly roll pan coated with cooking spray; coat tops of slices with cooking spray. Bake at 400° for 15 minutes or until soft. Set aside. Heat a large nonstick skillet coated with cooking spray over medium heat. Add onion; cook 10 minutes or until lightly browned, stirring frequently. Stir in broth and next 5 ingredients (broth through 1/4 tsp. pepper); cook 3 minutes, stirring occasionally. Remove from heat. Add cream cheese to onion mixture; stir until well blended. Stir in sour cream. Add potato slices to pan; stir gently to combine. Place mixture in a shallow 1-quart casserole coated with cooking spray. Combine breadcrumbs and Parmesan cheese, and spoon evenly over onion mixture. Lightly coat surface of gratin with cooking spray. Bake at 400° for 30 minutes or until golden brown. Preheat broiler. Place beef on broiler pan coated with cooking spray; cook 3 minutes on each side or until desired degree of doneness. Cut steak diagonally across grain into thin slices.

Yield: 4 servings
Serving size: 4 oz. beef and about 1 C. gratin

Calories: 472
Fat: 14.8g
Fiber: 4.4g

1 lb. boneless beef top sirloin steak, cut 1 inch thick
1/4 C. hoisin sauce
2 T. dry sherry
2 tsp. packed light brown sugar
1 tsp. dark sesame oil
6 green onion, sliced diagonally into 1-1/2 inch pieces

Soak sixteen 6-inch bamboo skewers in enough water to cover for 10 minutes: drain. Meanwhile combine hoisin sauce, sherry, brown sugar and sesame oil; set aside. Trim fat from beef steak. Cut steak crosswise into 1/4 inch thick strips. Alternately thread beef, weaving back and forth, and green onion pieces onto skewers. Place kabobs on rack in broiler pan so surface of kabobs is 3 to 4 inches from heat. Brush with half of hoisin mixture. Broil 5 to 6 minutes, turning once, and brushing with remaining hoisin mixture.

Yield: 8 servings
Serving Size: 2 Kebabs

Calories: 106
Fat: 4g
Fiber: 0g

4 oz. uncooked wide rice stick noodles (banh pho)
1/4 C. hoisin sauce
3 T. low-sodium soy sauce
1 tsp. five-spice powder
1 (1-lb.) flank steak, trimmed and cut into 1/4-inch strips
2 tsp. vegetable oil
2 T. minced green onions
2 tsp. bottled minced garlic
2 medium tomatoes, each cut into 6 wedges
2 green onions, cut into 2-inch pieces
1 T. chopped fresh basil

Cook noodles according to package directions. While noodles cook, combine hoisin sauce, soy sauce, five-spice powder, and steak in a large bowl. Heat oil in a large nonstick skillet over medium-high heat. Add minced green onions and garlic; sauté 30 seconds. Add beef mixture; cook 5 minutes, stirring frequently. Stir in tomato wedges, green onion pieces, and chopped basil; cook 2 minutes, stirring occasionally.

Yield: 4 servings
Serving size: 1 1/2 C. beef mixture and 1 C. noodles

Calories: 374
Fat: 12.1g
Fiber: 2.3 g

8 oz. uncooked Linguine, Spaghetti, or Thin Spaghetti
2 T. vegetable oil
1 medium onion, finely chopped
1/2 red bell pepper, seeded, ribs removed, and julienned
1/2 green bell pepper, seeded, ribs removed, and julienned
1 lb. top round steak, cut into thin strips
1/4 tsp. cumin
1 tsp. salt
1 29-oz. jar spicy red pasta sauce
1 C. Monterey Jack cheese (4 oz.), shredded

Prepare pasta according to package directions, drain. Meanwhile, in a large nonstick skillet, heat vegetable oil. Add onion and bell pepper slices and sauté over medium heat until wilted, about 5 minutes. Add beef and sauté, stirring constantly, until brown. Remove from heat and transfer to a 9 × 13 × 2-inch baking dish. Add pasta and mix. In a microwave-safe dish or a medium-size saucepan, heat pasta sauce. Pour over pasta, beef and vegetables and mix. Top with cheese and bake at 400ºF for a minute or two, just long enough to melt the cheese.

Yield: 8 servings
Calories: 278
Fat: 13g
Fiber: 1.1g

4 lb. Corned beef brisket, rinsed
6 white boiling onions, peeled
4 medium turnips, peeled
6 red boiling potatoes, scrubbed
6 small carrots, peeled and cut into 1-inch pieces
1 lb. white cabbage, cut into wedges

Place corned beef in 6 1/2 qt. Dutch oven; cover with cold water. Bring to a boil; reduce heat and simmer for 2 1/2 to 3 hours or until almost tender. Turn beef once and skim foam if necessary. Add onions and turnips; cook for 30 min. Add potatoes, carrots, and cabbage. Cook for 20 min. or until meat and vegetables are tender. Trim fat from beef; slice. Serve with a mixture of 1/3 C. mustard, 1 T. prepared horseradish, if desired.

Yield: 10 servings
Serving size: 1/10 of cooked corned beef and vegetables.

Calories: 308
Fat: 20g
Fiber: 1.6g

1 lb. lean sirloin beef, trimmed and thinly sliced
1/3 C. low-sodium soy sauce
2 T. reduced-fat peanut butter
1 pieces ginger root, about 1 1/2 inches, chopped
3 medium garlic clove(s), chopped
2 tsp. sugar
3 T. fresh lime juice
1 C. fat-free chicken broth
5 1/2 oz rice pilaf mix, unprepared
1/2 C. cucumber(s), very thinly sliced
1 small carrot(s), very thinly sliced

Thread beef onto 4 wooden skewers and set them in a shallow, nonmetallic dish. Blend soy sauce, peanut butter, ginger, garlic, sugar and lime juice until ginger and garlic are minced. Pour over beef, turning to coat all sides. Cover and refrigerate for at least 30 minutes and up to 24 hours. Prepare coals for grill. Make pilaf according to package directions. Meanwhile, grill skewers, reserving marinade. Combine marinade and chicken broth in a small saucepan and bring to a boil. To serve, spoon pilaf onto a platter and set skewers on top. Garnish with cucumber and carrot. Serve marinade sauce separately.

Yield: 4 servings
Serving Size: 1/4 Beef & Sauce, 1/2 C. Rice Pilaf

Calories: 381
Fat: 12.1g
Fiber: .5g

12 oz lean sirloin beef, or shank, removed from bone, trimmed of fat and cut into 1/2-inch cubes
1/8 tsp. table salt, to taste
1/8 tsp. black pepper, to taste
1 1/2 T. all-purpose flour
1 1/2 tsp. vegetable oil
1 medium onion(s), chopped
1 medium garlic clove(s), minced
4 oz light beer
1/2 C. canned crushed tomatoes
1 C. fat-free beef broth
1 tsp. bay leaf, crumbled or 1 whole bay leaf
1 tsp. dried thyme
3 large carrots, sliced into 1/4 inch thick rounds
1 C. frozen green peas, thawed
2 T. parsley, minced

Preheat oven to 200ºF (100ºC). Season beef and dredge in 1 1/2 tsp. of the flour seasoned with 1/4 tsp. salt and 1/4 tsp. pepper. Heat oil in oven-proof skillet and brown beef over high heat, 2 to 4 minutes. Remove meat from pan. Reduce heat to medium. Add onions to pan and sauté until just softened, about 5 minutes. Add garlic and cook until golden. Stir in remaining flour and cook until it just begins to color, about 1 minute. Pour in beer, tomatoes and 1 C. beef broth; add bay leaf , thyme and carrots. Return beef to pot. Bring to a simmer, cover and place in oven. Cook until meat is tender, about 1 to 1 1/2 hours. Check on stew occasionally. Add remaining 1/2 C. beef broth if liquid is running low. Ten minutes before serving, add peas to stew. Cover and let stand. Season to taste and sprinkle in parsley, then serve in 1-C. servings.

Yield: 4 servings
Serving Size: 1 C.

Calories: 184
Fat: 4.5g
Fiber: 3.6g

Sauce:
2 tsp. Orange Zest
1/4 C. fresh Orange Juice
1/4 C. low sodium Soy Sauce
2 T. Brown Sugar
2 T. fresh Lemon Juice
2 T. Balsamic Vinegar
2 tsp. Honey
1/2 C. coarsely chopped Scallions
1/2 C. coarsely chopped Cilantro
2 T. drained Brine-packed Green Peppercorns
1 clove Garlic, peeled
2 tsp. EE Olive Oil
2 tsp. toasted Sesame Seeds
1/2 tsp. Salt

Steaks:
12 4oz. Beef Tenderloin Steaks, trimmed (1″ thick)
1/2 tsp. Salt
1/2 tsp. Pepper
Cooking Spray
Cilantro for garnish, optional

Prepare Grill. To prepare sauce, combine first 7 ingredients in a small saucepan; bring to a boil. Cook until reuduced to 1/3 C. (about 6 minutes). Cool. Place the onions, garlic, cilantro, peppercorns, and oil in a food processor; process until smooth. Add orange juice mixture, sesame seeds and salt, pulse to combine. To prepare steaks, sprinkle the beef with salt and pepper. Place steaks on a grill rack coated with cooking spray; grill 3 minutes on each side or until desired degree of doneness. Serve steaks with sauce and garnish with cilantro if desired.

Yield: 12 servings
Serving Size: 1 steak & 1 T. Sauce

Calories: 208
Fat: 9.1g
Fiber: 0g

4 C. hot cooked Spaghetti (about 8oz. uncooked)
1 tsp. dark Sesame Oil
1 T. Peanut Oil
1 T. minced, peeled, fresh Ginger
4 cloves Garlic, minced
1 1/2 C. vertically sliced Onions
3 C. chopped Broccoli
1 (1lb) Flank Steak, trimmed and cut across the grain in thin strips
3 T. low sodium Soy Sauce
2 T. Brown Sugar
1 T. Oyster Sauce
1 T. Chili Paste with Garlic

Combine pasta and sesame oil and toss well to coat. Heat peanut oil in a large nonstick skillet over medium high heat. Add ginger and garlic; sauté 30 seconds. Add broccoli and onionl sauté 3 minutes. Add steak and sauté 5 minutes or until done. Add pasta, soy sauce and remaining ingredients, cook 1 minute or until heated through, stirring constantly.

Yield: 6 servings
Serving Size: 1 1/3 C.

Calories: 327
Fat: 9.3g
Fiber: 2.9g

1 flank steak (1-1/4 to 1-1/2 lbs.), well trimmed
Salt
4 tsp. olive oil
1/4 tsp. grated lemon peel
1 T. fresh lemon juice
1 T. chopped fresh parsley
1 clove garlic, chopped
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
Mashed New Potatoes
Freshly ground black pepper

Heat broiler. Lightly sprinkle both sides of steak with salt and pepper. Broil 5 inches from heat 4 to 5 minutes per side for medium-rare (145 degrees F). Transfer to carving board. Cover and let stand 5 minut Make Garlic-Parsley Sauce: Meanwhile, whisk together all sauce ingredients in small bowl. Slice steak diagonally against the grain. Transfer to platter; pour on Garlic-Parsley Sauce. Serve with Mashed New Potatoes.

Mashed New Potatoes: Combine 1-1/2 lb. quartered red new potatoes, 1/2 tsp. salt, and enough water to cover in large saucepan. Bring to boil; cook 15 minutes or until potatoes are fork-tender. Drain in colander. In same saucepan, heat 3/4 C. low-fat (1 percent) milk and 2 T. olive oil until bubbles form around edge of pan. Return potatoes to pan and season with 1/2 tsp. salt and 1/4 tsp. freshly ground black pepper. Mash.

Makes 4 servings
calories: 220
total fat: 13g

1/2 C. soy sauce
2 T. minced fresh ginger
2 T. minced garlic
1 T. vegetable oil
2 T. red pepper flakes
2 tsp. five-spice powder
2-1/2 lb. beef top round steak, 1-1/2 inches thick
1 T. cider vinegar

Make Marinade: Combine all marinade ingredients in shallow dish. Add meat to Marinade, turning to coat. Cover and refrigerate overnight. One hour before grilling, remove steak from refrigerator. Heat grill. Remove steak from marinade; discard marinade. Grill steak over medium* heat 12 to 15 minutes per side for medium rare (145 degrees F). Let stand 10 minutes. Slice very thin across the grain. Note: To test for medium heat, you should be able to hold your hand over the coals at the height of the food for 4 seconds before you have to pull away.

Makes 10 servings.
calories: 195
total fat: 9g

5 large garlic cloves, chopped
3 T. olive oil
2 T. balsamic vinegar
2 T. sherry vinegar
3/4 tsp. salt
1/2 tsp. freshly ground pepper
1/2 C. thinly sliced fresh basil leaves
1 2lb. beef top round steak (about 1-1/2 inches thick)
Fresh parsley sprigs, for garnish

Combine all ingredients except steak and parsley in a shallow baking dish. Add steak, turn several times. Cover and marinate in the refrigerator 30 minutes or up to 24 hours. Heat grill. Remove steak from marinade, letting excess marinade and garlic drip back into pan. (Do not discard marinade.) Grill steak 6 minutes, turn and brush with some of marinade and pieces of garlic. Grill 5 minutes. Turn steak again and grill 3 to 6 minutes more, until an instant-read thermometer reaches 140 degrees F when inserted in center of steak for medium-rare. Transfer steak to cutting board, let stand 5 minutes before slicing. Garnish with parsley if desired.

Yield: 8 servings
Calories: 230
Fat: 13g
Fiber: 0g

1/3 C. reduced-sodium soy sauce
1/4 tsp. red pepper flakes
4 (1/2-inch-thick) boneless beef top round steaks
3 oz. dried thin spaghetti
3 tsp. olive oil, divided
1 medium red onion (6 oz.), halved and sliced
1 red bell pepper, chopped
5 green onions, thinly sliced
1 T. minced fresh ginger
1/2 lb. savoy or green cabbage, finely shredded (5 C.)
1/4 lb. crimini or white mushrooms, sliced
1/2 C. water
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
2 tsp. minced garlic

Stir together soy sauce and red pepper flakes in a shallow glass baking dish. Add steaks, turn to coat and let marinate at room temperature 30 minutes, turning once. Meanwhile, cook spaghetti according to package directions; drain and rinse with cold water. Heat a 12-inch nonstick skillet over medium heat. Add 2 tsp. of the oil, the onion and bell pepper. Cook about 5 minutes or until onion softens. Add green onions, ginger and garlic. Cook 1 minute, stirring. Add cabbage, mushrooms, water, salt and pepper. Bring to a boil over high heat. Cook, stirring, about 3 minutes or until vegetables are tender-crisp. Add pasta to skillet, tossing with vegetables until pasta is heated through. Transfer to plate; cover and keep warm. Wipe out skillet. Add remaining 1 tsp. oil and heat over high heat. Add steaks; cook 1 minute per side or until well browned and medium-rare (instant-read thermometer inserted in center registers 145 degrees F). Place on a cutting board and thinly slice on the diagonal. Divide pasta and vegetables between 4 serving plates; top with steak.

Yield: 4 servings
Calories: 350
Fat: 15g
Fiber: 2g

1 T. butter or olive oil
1/2 C. thinly sliced shallots or chopped onion
1 C. canned beef broth
1/2 C. port wine or additional beef broth
4 (4 to 6 oz.) beef tenderloin steaks, cut 1 to 1-1/4-inches thick
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1/2 C. drained Lindsay Pitted Ripe Olives, thickly sliced
1/4 C. (1 oz.) crumbled blue or gorgonzola cheese
1 T. chopped fresh thyme or basil

Heat butter in a heavy medium saucepan over medium heat. Add shallots; cook 2 minutes, stirring frequently. Add broth and wine; bring to a boil. Reduce heat; simmer uncovered until sauce has reduced to 1/2 C., about 20 minutes. Meanwhile, season steaks with salt and pepper. Grill over medium-hot coals or in a ridged grill pan over medium heat until cooked as desired, 4 to 5 minutes per side for medium rare depending on thickness of steaks. Remove reduced sauce from heat; stir in olives, cheese and thyme. Arrange steaks on warm serving plates; top with glaze.

Yield: 4 servings
Calories: 387
Fat: 20g
Fiber: 0g

1 lb. flank steak, all visible fat removed
6 oz. snow peas
vegetable oil spray
1 T. vegetable oil
1/2 C. chopped onions
3 cloves garlic, minced
4 C. small cauliflower florets
2 C. beef broth
1 3/4 C. red bell peppers
2 T. cornstarch
2 T. light soy sauce
1/4 C. cold water
1/4 C. sherry
1 T. grated ginger
1/4 tsp. hot pepper sauce

Place flank steak in the freezer for 30 minutes. Remove and slice across the grain into thin strips 2 to 3 inches long and 1/2 to 1 inch wide. Rinse snow peas, trim ends and set aside. Heat a nonstick electric skillet to 400F. Spray skillet with vegetable oil. Add half of beef and stir-fry just until browned. Remove and set aside. Repeat procedure with remaining beef. Heat oil in skillet and add onion and garlic. Sauté until onion is translucent. Add cauliflower and broth. Cook, stirring gently, about 2 minutes. Add bell pepper and snow peas. Cook, stirring gently, about 2 minutes. Add bell pepper and snow peas. Cook 1 minute longer. In a bowl, combine last six ingredients. Stir to mix well; pour into skillet. Add beef and cook, stirring constantly, until sauce thickens. Serve with rice if desired.

Yield: 8 Servings
Calories: 169
Fat: 7g
Fiber: 1g

1 (3/4-pound) flank steak
1 T. cornstarch
2 tsp. olive oil
1 T. minced peeled fresh ginger
2 garlic cloves, minced
1 cup halved baby carrots
1/2 cup fat-free beef broth
2 T. low-sodium soy sauce
1 T. hoisin sauce
1 T. dry white wine
1/2 tsp. crushed red pepper
1 (8-ounce) can sliced water chestnuts, drained
3 cups sliced bok choy (about 6 oz.)
2 cups hot cooked long-grain rice

Trim fat from steak; cut steak diagonally across grain into thin slices. Combine steak and cornstarch. Heat oil in a large nonstick skillet over medium-high heat until hot. Add steak mixture; sauté 3 minutes. Stir in ginger and garlic; cook 10 seconds. Stir in carrots and next 6 ingredients (carrots through water chestnuts); cover and cook 4 minutes. Stir in bok choy; cover and cook for 2 minutes. Serve with rice.

Yield: 4 servings
Serving size: 1 cup beef mixture and 1/2 cup rice

Calories: 361
Fat: 10.6g
Fiber: 2.5g

3/4 lb boneless beef sirloin steak, 3/4″ thick
2 cups sliced mushrooms
1 medium onion, sliced
1 can Campbell’s Healthy Request® Cream of Mushroom Soup
1/4 cup water
2 T. Dijon-style mustard
4 cups hot cooked rice

Slice beef into very thin strips. Spray skillet with vegetable cooking spray and heat for 1 minute. Add mushrooms and onion and cook until tender. Remove vegetables from pan. Remove pan from heat and spray it again with cooking spray. Add beef and cook until browned and juices evaporate. Stir often. Add soup, water, mustard and vegetables and heat through. Serve over rice.

Yield: 4 servings
Calories: 373
Fat: 6g
Fiber: 3g