Cooking

Instructions

Thaw completely in refrigerator.  Pre-heat oven to 400°F.  Line a baking sheet with aluminum foil; set aside.  Coat a large skillet with cooking spray; heat over medium-high heat.  Remove steaks and place into skillet.  Cook for 2 minutes on each side.  Remove skillet from heat and transfer steaks to prepared baking sheet.  Roast steaks in preheated oven for 4-6 minutes for medium rare (145°F) or 6-8 minutes for medium (160°F).  For sauce, return same skillet to heat and add bag of red wine/preserves.  Stir to get bits off the bottom of the skillet.  Bring to a boil; reduce heat.  Simmer until mixture is thickened to your liking, stirring occasionally.  Serve sauce with steaks.  Garnish with blackberries, or add the blackberries into the sauce.  Serve alongside your Garlic Mashed Potatoes

Cooking

Instructions

Ginger Beef Stirfry Thaw completely in the fridge.
1. Heat a wok or large skillet to HIGH.
2. In a separate bowl, dissolve cornstarch in 1/2 cup of cold water (1/4 cup for a half order) until smooth but fairly thick – add more water if necessary.
3. Carefully pour out all excess juice from beef bag.
4. Pour 2 Tbsp. oil in the wok or skillet.
5. Dip each beef strip into mixture and coat – Add 6-8 strips of the beef to the oil. Cook pieces quickly (15-30 secs per side) on high heat, remove from wok and place on a separate plate, add oil as needed, continue until all beef is browned/crisp.
6. In a pot boil water and make Asian Noodles.
Meanwhile, Add 1 Tbsp oil to the empty wok and add the carrot, garlic bag. Stir fry for 2 minutes. Add bag of liquids and bring to a boil. Add beef and cook for 1 minute. Take off heat.

Cooking

Instructions

1. Thaw completely In Refridgerator
2. Bake in a preheated 375°F oven for about 1 hour and 15minutes or until it reaches 160°F on a meat thermometer
3. Add tomato sauce for last 15 minutes