One of DS's favorites is the Korean Barbecued Beef that I adapted from Betty Crocker's International Cookbook. This recipe makes good use of sirloin steak which is one of my least favorite cuts. But it works great in this dish. Korean Barbecued Beef (Bul-Ko-Kee) Bul-ko-kee is Korea's national dish and may have been the inspiration for Japan's teriyaki, which it resembles. In Korea the dish is usually sprinkled with sesame seeds before serving. 4 servings 1 # beef boneless top loin or sirloin steak 1/4 c. soy sauce 1 1/2 Tablespoons sugar 2 Tablespoons sesame or vegetable oil 1 1/2 teaspoons liquid smoke 1/4 teaspoon black pepper 3 green onions, finely chopped 2 cloves garlic, chopped Trim fat from beef; cut beef diagonally across grain into 1/8" slices. (For ease of cutting, partially freeze beef about 1 1/2 hours.) Mix remaining ingredients, stir in beef until well coated. Cover & refrigerate for 30 minutes. Drain beef; stir-fry in 10-inch skillet or wok over medium heat until light brown, 2-3 minutes. Serve beef w/ hot cooked rice. (I add a some water to the marinade & toss it in the wok along w/ a bit of cornstarch mixed in water to thicken the 'sauce'. Like to have a bit of sauce w/ my rice.) Normally serve this along w/ some fresh steamed broccoli.

This is really good. Meat is tender and tears apart. The gravy is very tasty too. Sirloin Roast (Slow Cooker) 2-3 lb sirloin tip roast 2-3 garlic cloves, quartered 2-3 tsp dried oregano 1½ tsp powdered thyme Black pepper, to taste 2-3 Tbsp dry onion soup mix ½ cup medium-bodied dry red wine 1½ cups beef broth, divided With a knife, make holes in roast and insert garlic clove quarters in each hole. Rub oregano, thyme, and a little pepper all over the roast. Let sit in refrigerator overnight. Let roast come to room temperature for at least 30 minutes. In a skillet, brown roast on all sides; transfer to slow cooker. Pour ½ cup beef broth into skillet and scrape up all the browned bits; pour into crockpot. To crockpot, add remaining beef broth, red wine, and dry onion soup mix. Cover and cook on Low for 6-8 hours. Turn roast over halfway through cooking. When done, let roast rest on platter (covered with foil) for 20-30 minutes to let juices redistribute. Put the roast broth into a small saucepan and thicken with a cornstarch/water mixture.

In the early days of our marriage (30+ years ago), DH and I both loved a good top sirloin steak. Back then, we could only afford to eat out once in a blue moon, but when we did, we got tender, juicy, tasty top sirloin steaks at restaurants. During his years in the military, we were able to buy ones that were every bit as good at the Post Commissary, which DH cooked on the grill. Yum! About 15 or so years ago, though, we began noticing the change in quality and taste so many of you have mentioned. Since then, whenever we eat steak (which is becoming more and more once in a blue moon), we either use BOGO restaurant coupons or DH buys them on sale at a regional grocery which sells the best meat in this area. But we no longer eat top sirloin. Now we eat ribeyes (my fave) and New York strips (his fave). Since I've begun marinating them with Montreal steak seasoning (which I get at big discount at BJ's warehouse store), they actually taste better here at home (DH cooking them on the grill) than at restaurants!

un net it...cub it and have this: It's one of my favorite meals.. BEEF BURGUNDY . This is a delicious recipe inspired from one of my "great-Chef- loopie-buddies", Cheryl, on AOL. This aromatic dish will have you drooling during cooking time! . 2 pounds round steak, cut into 1-inch cubes 2 tbsp. vegetable oil 1/4 cup flour 1/2 tsp. salt 1/4 tsp. pepper 1 cup beef broth 3/4 cup Burgundy wine (I use any red) 1 tsp. beef bouillon granules (don't add) 1 clove garlic, minced 1/2 tsp. salt 1/2 tsp. seasoned salt (I just use t of Italian seasoning for this and the herbs below.) 1/4 tsp. marjoram 1/4 tsp. thyme 1/4 tsp. pepper 1 tbsp. cornstarch dissolved in 1 tbsp. water . 1. Combine flour, 1/2 tsp. salt and 1/4 tsp. pepper; coat beef in flour mixture. 2. Heat oil in large skillet; brown beef on all sides, working in batches if necessary. Drain beef. 3. In crock pot, combine beef, beef broth, wine, bouillon and seasonings. Cover and cook on low heat for 6 to 8 hours, until meat is tender. 4. Turn control to high and stir in cornstarch mixture. Cook for 15 minutes. Serve over rice, pasta or mashed potatoes. Yield: 4 servings. or this FRENCH RAGOUT . This dish is similar to beef stew, only cooked on the stove and much quicker. I always serve this with piping hot bread for dipping. Reminds me of Halloween as this is the perfect warm dish to serve the eager trick-or-treaters before their eve of fun. . 1 lb. beef stew meat 2 tbsp. cooking oil 1 medium onion, sliced 3 tbsp. butter 1 beef bouillon cube 1-1/2 cups water 1 cup beef gravy 1 lemon slice 2 cups diced potatoes 1 cup sliced carrots 3/4 tsp. salt 1/4 tsp. pepper 1 tbsp. cornstarch .. 1. In a large skillet, brown beef in hot oil. Drain and set aside. 2. In same skillet, cook onion in butter until just tender. Add beef, bouillon, water, gravy, lemon, potatoes, carrots, salt and pepper. Bring to a boil; cover and simmer 25 minutes. 3. In a small bowl, blend 1/4 cup cold water with the cornstarch. Stir into beef mixture. Bring to a boil, stirring contstantly. Simmer, uncovered, 5 minutes. Remove lemon slice. Yield: 4 servings. Here is a link that might be useful: Here as some more from Stephs Country Kitchen with help from Way Back Machine