Beef Sizzle Steak (thin)
Whip up dinner in a flash with our Pure Southern Grass Fed Beef Sizzle Steak!
Pure Southern Grass Fed Beef Sizzle Steaks need to be cooked quickly allowing them to retain it's juiciness and not dry out.
As the name suggests it is best cooked in a large hot frying pan for about a minute on each side or a little less if you want them rare.
These sizzle steaks are great if you need a quick meal or a sandwich!
In need for some ideas? Here's a quick recipe by Australian Beef for Beef Teriyaki Sizzle Steaks, that serves 4
- 8 (approx. 600g) beef sizzle steaks
- ½ cup (125ml) teriyaki marinade +extra, to serve
- 400g shelf stable Singapore noodles
- 2 bunches baby bok choy, cut into 4cm pieces
- 175g snowpeas, thinly sliced diagonally
- 2 green onions, thinly sliced
- 1 tbsp sesame oil
- 1 tbsp sesame seeds, toasted
- Coriander leaves, pickled ginger, to serve
- Place steaks in a large snap-lock bag with teriyaki marinade. Set aside for 5 mins. Drain steaks from marinade, pat dry with paper towel and cook, in batches, if necessary, in a lightly oiled non-stick frying pan over medium-high heat for 1-2 minutes each side. Rest on a plate loosely covered with foil for 2-3 minutes.
- Meanwhile, prepare noodles according to packet instructions. Drain and keep warm in a large bowl.
- Place bok choy and snow peas in a large bowl. Cover with boiling water and blanch for 2-3 minutes. Drain well and add to noodles with onions and oil. Season and toss to coat. Sprinkle with sesame seeds.
- Slice steaks and serve with noodles, extra teriyaki marinade, coriander leaves and pickled ginger.
- Rump steaks, sirloin steaks or stir-fry strips would also work well in this recipe.
- Serve any leftover steak with soft tortillas, coleslaw and chilli sauce or make a delicious Asian steak sandwich for lunch the next day.