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Delicious Beef Recipes

  • Kate Mathis

    Flank Steak, Broccoli and Green Bean Stir-Fry

    Makes: 6 servings

    Prep: 15 minutes

    Cook: 12 minutes

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  • Linda Pugliese

    Double-Duty Pot Roast

    Makes: 6 servings, plus leftovers

    Prep: 15 minutes

    Slow Cook: 6 hours on HIGH or 8 hours on LOW

    Cook: 1 minute

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  • Video: How to Make Roasted Beef Tenderloin

  • Linda Pugliese

    Curried Beef and Biscuits

    Makes: 6 servings

    Prep: 15 minutes

    Cook: 16 minutes

    Bake: 30 minutes

    Test kitchen tip: To clean cast iron, rinse with hot water and scrub with coarse salt to remove burned-on bits. Lightly oil interior.

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  • Romulo Yanes

    Steak Arrachera

    Makes: 6 servings

    Prep: 10 minutes

    Marinate: 48 hours

    Grill: peppers for 10 minutes, steak for 31 minutes

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  • Video: How to Sear Steak

  • Romulo Yanes

    Beef & Cheddar Sliders

    Makes: 12 mini burgers

    Prep: 10 minutes

    Grill: over medium-high heat for 9 minutes

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  • Romulo Yanes

    Steak & Caesar Salad

    Makes: 6 servings

    Prep: 15 minutes

    Cook: 12 minutes

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  • Romulo Yanes

    French Dip Sandwich

    Makes: 6 servings

    Prep: 10 minutes

    Cook: 11 minutes

    Roast: at 450 degrees F. for 25 minutes broil 2 minutes

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  • Romulo Yanes

    Sirloin Over Fettuccine Alfredo

    Makes: 6 servings

    Prep: 10 minutes

    Cook: pasta for 12 minutes, sauce for 8 minutes, steak for 6 minutes

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  • Romulo Yanes

    Decoding Beef Labels

    The supermarket meat case can be a confusing place. If the butcher's not available to ask, keep these definitions in mind when shopping for dinner.

    Lean: A 3.5-ounce serving qualifies as "lean" if it has less than 10g total fat, 4.5g or less saturated fat, and less than 95mg cholesterol per serving—comparable to an equal-size piece of chicken thigh.

    Grass-Fed or Grass-Finished: Animals are pasture-fed through the spring, summer, and fall. When they winter in the barn, they are fed hay—no grains or other feed. These animals usually do not need antibiotics or hormones, and their meat has higher vitamin and omega-3 content, and is leaner than traditional grain-fed beef.

    Certified Organic Livestock: Animals are given full access to the outdoors, fresh air, water, sunshine, grass and pasture land, and are fed 100% organic feed. Animals can be given vitamins and minerals, but no growth stimulants or antibiotics. Any shelter provided must allow the animal the opportunity to exercise. Also, production and handling operations must undergo on-site inspections and farms must have operating plans in place for the meat to be certified organic.

    Originally published in the May 2011 issue of Healthclothing magazine.

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