GRASS-FED BEEF RECIPES

EASY BEEF TERIYAKI

1 POUND BONELESS GRASSFED SIRLOIN STEAK, 3/4 INCH THICK

1 TABLESPOON CANOLA OIL

1 CAN (10 3/4 OUNCES) CAMPBELL'S GOLDEN MUSHROOM SOUP

1 TABLESPOON PACKED BROWN SUGAR

2 TABLESPOONS SOY SAUCE

1 BAG (ABOUT 16 OUNCES) FROZEN ORIENTAL STIR-FRY VEGETABLES OR YOU CAN USE FRESH

4 CUPS HOT COOKED RICE

1.  SLICE BEEF INTO VERY THIN STRIPS

2.  IN MEDIUM SKILLET OVER MEDIUM-HIGH HEAT, HEAT OIL.  ADD BEEF AND STIR-FRY UNTIL BEEF IS BROWNED AND JUICES EVAPORATE.

3.  ADD SOUP, SOY SAUCE AND SUGAR.  HEAT TO A BOIL.  REDUCE HEAT TO MEDIUM.  ADD VEGETABLES.  COVER AND COOK 5 MINUTES UNTIL VEGETABLES.  COVER AND COOK 5 MINUTES UNTIL VEGETABLES ARE TENDER-CRISP, STIRRING OCCASIONALLY.  SERVE OVER RICE. 

                                   MAKES 4 SERVINGS