Cooking methods

Broiling: In this fast cooking method, the food is under a direct heat source. The fat from meat simply drains away into the bottom of the pan.

Braising: This involves cooking food slowly in a small amount of liquid on low heat in a tightly covered pot. Wine, broth or water are good braising liquids. This is a great way to cook tougher cuts of meat

Grilling: Whether you grill outdoors or indoors, the fat drains away from the food and creates terrific flavor. For outdoor grilling, cover your grill for quicker results.

Marinating: This adds flavor and tenderizes meat and is great for preparing food for the grill or broiler

Pan-frying/searing: This fast and efficient way to seal in flavor.

Roasting: This can be done without using a great deal of oil, or by using broth to baste instead. Foil wrap can also be used to seal in moisture. Roasting brings out rich flavors in the oven. Roast vegetables and beef together to save time.

Sautéing: This method allows for quick cooking in a small amount of hot oil. Make sure the oil is actually hot before adding the food, otherwise the food will absorb oil and become soggy.

Steaming: This is great for vegetables to go along with beef.

Stir-frying For crisp vegetables, start with a very hot wok or skillet. Use sirloin steak, strip steak, flank steak, or top round steak and vegetables such as mushrooms, broccoli, carrots, pea pods, bok choy, cabbage, spinach etc.