Steak Sandwiches
Serve these hearty sandwiches with a side of crisp carrot and celery sticks and light ranch dressing for dipping.
Preparation
1. In a heavy large skillet, heat the oil over medium-high heat until hot but not smoking. Add the beef and stir-fry for about 3 minutes, or until browned. Remove the meat to a bowl with a slotted spoon.2. Reduce the heat to medium. Add the bell pepper and scallions to the skillet with the drippings. Cook, stirring once or twice, for 5 minutes, or until softened.
3. Return the meat to the skillet. Stir in the corn, barbecue sauce, and tomato.
Cook for 2 to 3 minutes, or until heated through. Serve over the buns.
Ingredients
- 1 (1-pound) beef flank steak or top round steak, cut in half lengthwise and sliced thin crosswise
- 1 large green bell pepper, cored, seeded and cut into chunks
- 2 scallions, cut into 1/2-inch pieces
- 1 package (10 ounces) frozen whole-kernel corn
- 1 cup bottled barbecue sauce
- 1 large tomato, cut into chunks
- 4 split and toasted hamburger buns
Grades of Beef
By law, the U.S. Department of Agriculture checks all meat sold in the United States for wholesomeness. The USDA also grades beef, but it is an optional practice paid for by wholesale meat packers. Only about 50 percent of America's beef is graded. The quality that determines grading is marbling (fat streaks), because it is an indicator of how tender, juicy, and flavorful the beef is.
• USDA Prime is the top grade, containing the highest degree of marbling. It is produced in limited quantities and sold at premium prices.
• Choice is the grade generally sold at supermarkets. It is preferred by customers because it contains some marbling, but is a little leaner and less expensive than prime.
• Select (or Good) is the lower-priced and leanest grade of meat. It is just as nutritious as the other grades, but less juicy and flavorful.
credit by: http://americanfood.about.com/od/americashandheldcuisine/r/Steak-Sandwiches.htm
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