Kate's Flank Steak

This is a recipe that my SIL used to make regularly... a great way to cook a less expensive cut of meat :D

1/2 cup vegetable oil
1/2 cup soy sauce
1/4 cup red wine vinegar
2 tbsp lemon juice
1 1/2 tsp Worcestershire sauce
1 tbsp dijon mustard
2 cloves garlic, minced
1/2 tsp pepper
1 1/2 lb flank steak

Mix together marinade in a tupperware container or ziplock bag. Add steak and refrigerate for 6-8 hours. Grill to liking, slice, and serve on buns :) Fantastic with sauteed peppers and onions.

Easy Beef & Bok Choy Pho

2 star anise
1 cinnamon stick
1" fresh ginger root, sliced
6 cups low-sodium beef stock
3/4lb boneless sirloin steak
1lb dried, flat medium rice noodles
3 cups baby bok choy, thiny sliced
2 tbsp fish sauce

Add ins:

Fresh bean sprouts
Thai basil
Lime wedges
Sriracha

Soak rice noodles in cold water until softened, about 30 minutes.

Meanwhile, wrap star anise, cinnamon stick, and ginger in cheesecloth and tie with kitchen string to make a spice bag. Pour beef stock in a pot, add the spice bag, and simmer over medium heat.

Freeze steak until firm but not frozen, about 20 minutes. Slice across the grain into 1/8" thick slices.

Drain softened rice noodles. Cook noodles and bok choy in a large pot of boiling water for 1 minute, stirring continuously, and then drain.

Increase heat of stock to high and bring to a boil. Remove the spice bag and add fish sauce.

Divide the noodles and boy choy into deep bowls. Top with uncooked slices sirloin and ladle hot broth on top. Serve the soup and allow each person to customize with add-ins.

Wine Lover's Beef Stew

Another message board steal that is easy and perfect for a cold winter day. I like to serve it with biscuits :)

1-1/2 pounds beef stew meat, cut into 1 inch cubes
1 teaspoon salt, divided
1/2 teaspoon ground black pepper, divided
2 tablespoons all-purpose flour
2 tablespoons butter
1-1/2 teaspoons vegetable oil
1/2 onion, chopped
1/2 can (14 ounces)whole peeled tomatoes
1-1/2 cups water
1 cube beef bouillon
1 clove garlic, minced
1 tablespoon chopped parsley
1/8 teaspoon dried thyme
1/2 cup red wine
3 carrots, chopped
3 stalks celery, chopped
3 potatoes, cubed
1 cup pearl onions

Season the stew meat with some of the salt and pepper and coat with flour. In a large skillet over medium-high heat, Saute the beef and onions in the butter and oil until browned on the outside. Transfer the beef and onions to a stockpot and stir in the tomatoes, water and bouillon cubes. Season with garlic, parsley, thyme and remaining salt and pepper. Stir in the red wine.

Cover and simmer for 1 1/2 hours before adding carrots, celery potatoes and pearl onions. Continue to simmer until potatoes are tender, about 1 hour.