recipes

Beef Sirloin

 
Photo of: Great Grandma Johns' Pasties - Recipe of the Day
PHOTO BY: janelle

DAILY RECIPE

Great Grandma Johns' Pasties

SUBMITTED BY: JJohns 

This recipe originated in Cornwall England, and was adapted by my Great Grandmother Johns. It was originally made for the coal miners and wrapped in butcher paper. The hard pastry shell would keep the juicy contents fresh until the miners were ready to eat. My Grandma would serve with relishes and Coca Cola. If you want to make these more quickly, you can use refrigerated pie crusts instead of the pastry recipe.

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NEWEST BEEF SIRLOIN RECIPES                    


Indonesia Sate (Meat Kabobs)

Submitted by: frida 
Fragrant skewers of beef are marinated with traditional Indonesian spices. Try this with chicken and pork too! 

Chinese Pepper Steak

Submitted by: MrsWilson 
Home Town: San Antonio, Texas, USA
Living In: York, Yorkshire, England, U.K.
Beef top sirloin steak is sliced across the grain for tenderness, coated in a sweet-and-savory soy sauce marinade, then quickly stir fried with fresh green pepper, onion, and tomatoes. 

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Vietnamese Stir-Fry

Submitted by: gibsey23 
Living In: Anchorage, Alaska, USA
Fresh Thai basil, mint, cilantro, and lime juice brightens the flavor in this dish of sliced beef sirloin tips and green beans. 

TOP BEEF SIRLOIN RECIPES


Tangy Sirloin Strips

Submitted by: Joanne Haldenman 
My love of cooking started when I was trying to earn my Girl Scout cooking badge. My family savors the sweet sauce on these skewers. --Joanne Haldeman, Bainbridge, Pennsylvania 

Awesome Spicy Beef Kabobs OR Haitian Voodoo Sticks

Submitted by: Eating Indy Supporting Member (Click to learn more about Supporting Membership)
Home Town: Indianapolis, Indiana, USA
Beef cubes are marinated with cayenne pepper and garlic before being grilled. This fiery dinner goes great with fresh pitas, chopped onion, and sour cream to temper the black magic heat! Trust me, you'll crave them! 

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Submitted by: Taste of Home's Fast Family Favorites 
You'll need just five ingredients to feed a crowd these tender, tangy sandwiches. Start the roast the night before so you can shred it in the morning. 
 
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