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Sirloin tips, shrimp recipes get thumbs up

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By Susan Lowery

 

I always have a file of recipes that I haven’t gotten around to trying yet, some I’ve cut out of magazines and newspapers, and some people have sent me. This week’s two recipes are extremely easy, and I can now report after trying them that they are both very good.

I tried the E Z Sirloin Tips on my family a week or so ago, and everyone said they liked it a lot.

The Sechuan Shrimp I tried out just for me, and it’s a good thing, because I ate almost all of it. It’s great on rice or Chinese noodles. 

See what you think!

E Z Sirloin Tips

2-3 lbs. sirloin steak or roast, cut in 2-inch pieces 

1 can mushroom soup

1 can French onion soup

3/4 c. red wine

2 T. Worcestershire sauce 

Put steak pieces in baking pan. Season with salt, pepper and a little garlic powder. Mix together soups, red wine and W-sauce. Pour over meat. Cover and bake at 300 degrees for 3 hours or till meat is fork tender. Serves 6-8. Great on rice, noodles, mashed potatoes, etc.

Sechuan Shrimp 

4 T. water

2 T. ketchup

1 T. soy sauce

2 t. cornstarch

1 t. honey

1/2 t. crushed red pepper (more or less)

1/4 t. ground ginger

4 T. peanut or vegetable oil

1 small onion, diced

1/4 c. sliced green onions

2 cloves garlic, minced

1 lb. shrimp, shelled and deveined

In small bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper and ginger. Set aside. Heat oil in large skillet or wok and sauté onion and garlic about 5 minutes, then stir in shrimp. Cook and stir over medium heat till shrimp are pink and cooked through, about 5-7 minutes. Add sauce and cook and stir till thick and bubbly. Serve with rice or noodles or just plain. Serves 4.