Delicious Beef Recipes

Only the leanest, healthiest meats make the cut for these dinners.


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Flank Steak, Broccoli and Green Bean Stir-Fry

Flank Steak, Broccoli and Green Bean Stir-Fry
Prep 15 m
Cook 12 m

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Double-Duty Pot Roast

Double-Duty Pot Roast
Makes 6
Prep 15 m
Slow Cook 360 m
Cook 1 m
Slow Cook on high or LOW for 8 hours

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Video: How to Make Roasted Beef Tenderloin

How to Roast Beef Tenderloin


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Curried Beef and Biscuits

Curried Beef and Biscuits
Makes 6
Prep 15 m
Cook 16 m
Bake 30 m

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Steak Arrachera

Steak Arrachera
Makes 6
Prep 10 m
Marinate 2880 m
Grill 10 m
Grill for peppers; 31 minutes for steak

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Video: How to Sear Steak

How to Sear a Steak


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Beef & Cheddar Sliders

Beef and Cheddar Sliders
Prep 10 m
Grill 9 m
Grill on medium-high

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Steak & Caesar Salad

Steak and Caesar Salad
Makes 6
Prep 15 m
Cook 12 m

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French Dip Sandwich

French Dip Sandwich
Makes 6
Prep 10 m
Cook 11 m
Roast 25 m
Broil 2 m

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Sirloin Over Fettuccine Alfredo

Sirloin Over Fettuccine Alfredo
Makes 6
Prep 10 m
Cook 12 m
Cook for pasta; 8 minutes for sauce; 6 minutes for steak

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Decoding Beef Labels

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The supermarket meat case can be a confusing place. If the butcher's not available to ask, keep these definitions in mind when shopping for dinner.

Lean: A 3.5-ounce serving qualifies as "lean" if it has less than 10g total fat, 4.5g or less saturated fat, and less than 95mg cholesterol per serving—comparable to an equal-size piece of chicken thigh.

Grass-Fed or Grass-Finished: Animals are pasture-fed through the spring, summer, and fall. When they winter in the barn, they are fed hay—no grains or other feed. These animals usually do not need antibiotics or hormones, and their meat has higher vitamin and omega-3 content, and is leaner than traditional grain-fed beef.

Certified Organic Livestock: Animals are given full access to the outdoors, fresh air, water, sunshine, grass and pasture land, and are fed 100% organic feed. Animals can be given vitamins and minerals, but no growth stimulants or antibiotics. Any shelter provided must allow the animal the opportunity to exercise. Also, production and handling operations must undergo on-site inspections and farms must have operating plans in place for the meat to be certified organic.

Originally published in the May 2011 issue of Family Circle magazine.