Southwest Beef Strips Recipes

Steps:

• In a skillet over medium-high heat, add the olive oil, bell pepper, jalapeno and onions and cook until starting to soften, 3 to 4 minutes. Add the ground beef and cook until totally browned, about 8 minutes. Add the chili powder, cumin, salt, black pepper and crushed red pepper and stir to combine.
• Pile the mixture into individual romaine lettuce leaves and top each with 2 tablespoons pepper jack, 1 tablespoon chopped tomatoes, one-eight of the red onion, 2 slices of avocado, one-eighth of the corn, a dollop of sour cream, 1 tablespoon cilantro and 1 lime wedge.

Steps:

• In a large skillet, stir-fry the beef, onion, red pepper, taco seasoning, salt and pepper in oil until meat is no longer pink. Stir in the beans, corn, picante sauce and cilantro; heat through. Serve with fettuccine if desired.

Steps:

• Season beef with salt and pepper. In a Dutch oven, heat oil; brown beef on both sides. Meanwhile, combine the next 11 ingredients. Pour over meat. Cover and bake at 325° for 2 hours. Add red peppers and carrots; bake 1 hour longer or until meat is tender. Remove meat from the pan; allow to stand 15 minutes before cutting. To thicken juices, bring to a boil. Cook, uncovered, 13-15 minutes or until thickened, stirring occasionally.

Steps:

• In a bowl whisk together green onions, soy sauce, honey, sesame oil; place the mixture into a large zip-lock freezer bag.
• Add in beef strips, seal bag and toss to coat; refrigerate for 1 hour.
• In a large skillet heat oil; add in the garlic and dried pepper flakes; cook for about 1 minute.
• Add in the beef mixture (with marinade ingredients) cook over medium-high heat for about 3-5 minutes (do not overcook or the beef will burn).
• Season with salt and pepper to taste.
• Serve with cooked rice.