Sirloin Steak Recipes

"Red rice is slightly sweet and packed with nutrients that both nurture the body and calm the mind," Su-Mei Yu says. Rice is also considered perfectly balanced among all the elements. Here, Yu stir-fries it with thin slices of lean steak, dark leafy greens and zingy cilantro. The dish is also good with salmon or shrimp in place of the steak.

Meat expert and cookbook author Bruce Aidells creates a fantastic, bare-bones rub for sirloin steak with nothing more than paprika, brown sugar, salt and pepper. Especially noteworthy is his use of pre-roasted, jarred piquillo peppers to make a quick, easy and delicious sauce.

Josh DeChellis is used to diners' initial skepticism when it comes to what he calls his more "out of control" ingredient combinations. Even the F&W Test Kitchen wondered if nori and wasabi could possibly go with the beef here. They do, and brilliantly. What's more, the recipe's healthy; ounce for ounce, sirloin has less saturated fat than chicken thigh with skin.

No wimpy little salad here. Thick slices of steak top peppery greens with a boldly flavored dressing over all. It's entirely satisfying.

Stir-fry the sirloin, watercress, and egg while the rice cooks, so that you'll be ready to assemble the dish at the last moment. Soy sauce and a drizzling of sesame oil flavor the combination perfectly. If you prefer, use strips of pork tenderloin instead of beef.

This recipe is more of a Chinese-American invention than an authentic Mongolian classic. Nonetheless, it's a fantastic example of America's love of Chinese food. Here, thinly sliced beef sirloin, scallions, garlic and ginger are stir-fried with a savory brown sauce consisting of soy, oyster sauce and Shaoxing wine, a traditional Chinese wine made from fermented rice.

The steak and wheat berries are refrigerated overnight in a marinade made with substantially spicy chipotle chiles in adobo, so plan accordingly.

Like most stroganoffs, this one tastes even better when it cools in the sauce and is reheated and served the next day.

No wimpy little salad here. Thick slices of steak top peppery greens with a boldly flavored dressing over all. It's entirely satisfying.

As with much Southeast Asian cooking, this enormously flavorful dish, called bo bun in Vietnamese, combines a salad with noodles and meat.