1 lb round steak, cut into thin strips
2 tbs oil
1 1/2 cups water
1 pkg mushroom gravy mix
1 red bell pepper, cut into thin strips
1 (8 oz) can sliced water chestnuts, drained
4 scallions, sliced diagonally into 1″ pieces
3 tbs soy sauce
1 tsp ground ginger
1 1/2 cups dry minute rice

brown beef in oil in a large skillet about 5 minutes. combine water and gravy mix. add to beef with red bell pepper, water chestnuts, scallions, soy sauce and ginger. bring to a full boil. stir in rice. cover. remove from heat. let stand 5 minutes. fluff with fork.

3 tbs olive oil
1 tbs worcestershire sauce
3 cloves garlic, minced
1/4 cup chopped parsley
3 tbs chili powder
2 tsp cumin
2 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
pinch of cayenne pepepr
1 1/2 lbs london broil

preheat the broiler. line a broiler pan with foil.

in a small bowl, combine the oil worcestershire sauce, garlic, parsley, chili powder, cumin, paprika, salt, black pepper, and cayenne.

place the steak on the broiler pan and brush with half of the marinade. broil the steak 4″ from the heat for 7 minutes.

turn the steak over, brush the other side with the remaining marinade, and broil 4″ from the heat until well browned: about 7 minutes for medium-rare, 9 minutes for medium, 11 minutes for well-done. let the steak stand for 5 minutes before slicing.

to serve, cut the steak into thin slices across the grain and on the diagonal.

serves 6

4 tbs unsalted butter
1 lb small unpeeled red potatoes, quartered
1/2 cup dry red wine OR beef broth
2 tbs dijon mustard
1 tbs olive oil
1 tbs minced fresh tarragon OR 1 tsp dried
1/2 tsp dry mustard
1 clove garlic, minced
1/4 tsp black pepper
1 lb sirloin steak, cut into 1 1/2″ cubes
8 scallions, cut into 1 1/2″ lengths

preheat the oven to 425 degrees. line a broiler pan with foil.

in a small skillet, warm 2 tbs of the butter on medium heat until melted. remove from the heat.

place the potatoes on the broiler pan, drizzle the melted butter over them, and toss to coat evenly. roast the potatoes in the oven for 20 minutes, or until just beginning to brown. remove them from the oven and set aside. preheat the broiler.

meanwhile, in a small saucepan, combine the wine, dijon mustard, oil, tarragon, dry mustard, garlic, and pepper, and stir to blend.

alternately thread the steak cubes and scallion pieces onto skewers. move the potatoes to one side of the broiler pan and place the skewers on the pan. brush the steak and scallions with some of the tarragon-mustard mixture, and broil for 7 minutes, or until the meat is medium-rare.

meanwhile, bring the remaining tarragon-mixture to a boil over medium heat. reduce the heat to low and simmer for 10 minutes. stir in the remaining 2 tbs butter. remove from the heat.

divinde the steak kebabs among 4 plates and pour any pan juices from the broiler pan into the sauce. serve the kebabs with the sauce adn potatoes on the side.

sreves 4

1/2 lb bacon, cut into 1/2″ wide strips
1 lg onion, coarsely chopped
1/4 cup minced shallots OR white part of scallions
2 small carrots, cut into 2″ lengths
1 1/2 lbs boneless top sirloin steak, cut into 1 1/2″ cubes
2/3 cup dry white wine
1 tsp thyme
1/4 tsp black pepper
1 bay leaf
12 small mushrooms, quartered or halved if large

in a large, wide saucepan, cook the bacon over medium heat until the pan is well coated with fat. add the onions and shallots, and cook until the bacon is almost crisp and the onion is softened but not browned, about 5 minutes.

add the carrots and beef, increase the heat to medium-high, and cook, stirring until the beef is browned, about 10 minutes.

stir in the wine, thyme, salt, pepper, and bay leaf. cover, reduce the heat to low, and simmer until the mixture is fragrant, 10-12 minutes, adding some water (or more red wine) if the mixture seems dry.

stir in the mushrooms. cover and cook until the beef is just cooked and the carrots are crisp-tender, about 5 minutes. (the meat should be rare to medium-rare.)

remove and discard the bay leaf. with a spoon or bulb baster, skim off any visible fat from the surface of the mixture. transfer the beef and veggies to a serving platter and serve hot.

serves 4

VARIATION: FOR A MODERN TWIST ON THIS FRENCH-STYLE CLASSIC, TRY FRESH SHIITAKE MUSHROOMS, WHICH ARE AVAILABLE IN MANY SUPERMARKETS, IN PLACE OF THE BUTTON MUSHROOMS CALLED FOR. SHIITAKES HAVE AN ESPECIALLY MEATY TEXTURE AND FLAVOR THAT WORK WELL WITH THE ROBUST FLAVORS IN THIS DISH.