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Tag: tri-tip steak

Beef Chop Suey

Beef Chop Suey

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Yield: 4-6

Cook! Stacey Cook

Prep:

4 cloves of garlic, minced

4 slices of ginger

4 stalks of green onion, split lengthwise, cut 2-inch, separate green/white

6 oz onion, red or yellow, cut into large strips, separated

8 oz beansprouts

Marinate:

8 oz beef, tri-tip, cut across fiber

2 tsp soy sauce

1 tsp oyster sauce

1/2 tsp dark soy sauce

4 tsp water

1/4 tsp baking soda

5 tsp cornstarch

pinch black pepper, mix evenly, add

2 tsp sesame oil, mix, set aside

Slurry:

1 tsp corn starch

1/2 cup water

Cook:

Heat skillet over medium high heat, when hot, add

1 TBS oil

small pinch sugar

1/4 tsp salt, add

onions

1/2 tsp rice wine, cook enough to remove raw taste, remove to plate. Heat

1 TBS oil

2 slices of ginger, sizzle, add

small pinch sugar

1/4 tsp salt

beansprouts, sauté 15 seconds, add

1 tsp rice wine, remove to plate, heat

1 TBS oil

2 slices of ginger, sizzle, add

marinated beef and stir fry. add

white part of scallion

minced garlic and stir fry until beef is 70% cooked, add

2 tsp soy sauce

1 tsp dark soy sauce

1/4 tsp sugar, stir fry until color even, stir and add

slurry, mix, BTB, thicken, add

green part of scallion, return

beansprouts

onion and

pinch black pepper,

turn off heat, mix,

Serve.

Swiss Steak (IP)

Swiss Steak (IP)

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Yield: 4 Servings
Scott Nowell

I’ve never found tri-tip steak to be tender.  Now I’ve found the solution.  This is a basic braise that turns out flavorful and fork tender tri-tip.  No knife needed to cut and eat this dish. To Swiss a piece of meat means to pound it thinner, just like a cutlet or schnitzel. Swiss Steak recipes can feature either a tomato base or a mushroom brown gravy base.

For the Steak

  • 2lb tri-tip steak, sliced into 4 pieces (substitute any tough steak such as round)
  • salt & black pepper
  • ¼cup all-purpose flour
  • 2TBS oil
  • 2TBS wine, water or stock

For the Sauce

  • 1large or 2 small green bell peppers, coarsely chopped
  • 1large yellow onion, chopped
  • 3cloves garlic, minced
  • 1(14-16 oz) can diced tomatoes
  • salt & black pepper


Pound meat to ¼ to 3/8” thickness. Season the meat generously on both sides with salt and pepper; sprinkle flour on both sides and pat in.

Set a 6-qt Instant Pot to the SAUTÉ HIGH setting. Add oil and heat until shimmering.

Add  two pieces of meat to the Instant Pot (if you crowd the meat it will not brown). Brown on both sides, remove from pot and place on a plate. Repeat with the remaining pieces of meat.

Once all the meat has been browned, de-glaze Instant Pot with wine, water or stock and add onion, pepper, diced tomatoes and meat to Instant Pot. Mix all ingredients.

Seal Instant Pot and set to MANUAL HIGH for 20 minutes with the pressure valve closed.

Once timer goes off let the pressure release naturally for 10 minutes. After 10 minutes, twist valve for quick release to remove the remaining pressure.

When all the pressure has been released, remove lid, taste and adjust seasoning.

Serve with noodles.