30-Minute Beef and Veggie Stir-Fry

By: Kelly Senyei of Just a Taste 

Go from start to finish in just 30 minutes with this Asian-inspired dish from Kelly Senyei, founder of Just a Taste. The richness of SRF NY Strip Slices is balanced with a host of vegetables, including broccoli, bell peppers and sugar snap peas. Baby corn adds a whimsical and surprising touch. A sauce of sweet hoisin, savory garlic and soy, brings it all together. Just add steamed rice or noodles and dinner is served.

Sheet Pan Fajitas

By: Mandy Tanner

Fajitas are the more polished cousin of the taco and this simple recipe is an easy way to put an appetizing meal on the table in record time. The fajita slices are marinated in lime juice and a flavorful spice blend you make from ingredients on your spice rack. Or keep it easy and use a packaged fajita rub or taco seasoning.  Marinate the meat the day before to for faster prep time. 

Instant Pot® Ragu Bolognese Sauce

By: Meredith Deeds

Classic Bolognese is a rich, meaty sauce, but is also a time-consuming dish. Enter the Instant Pot to condense a day-long cook down to just an hour. SRF gourmet ground beef and Kurobuta sausage add deep flavor. We’re fans of thick pasta, like pappardelle, for Bolognese but use anything you have on hand. This recipe is great for lasagna, too. 

American Wagyu Steak Cut Stroganoff

By: Sarah Kelly 

Beef stroganoff is a savory comfort food that's high on the list of best home cooked dinners. SRF Steak Cuts add luxurious flavor and texture to upgrade Grandma’s stroganoff recipe to a new level of delicious. It’s easy to pull this recipe off during the week, but the creamy, meaty sauce piled on thick egg noodles is rich enough for a Sunday supper. 

American Wagyu All Beef Chili

By: Snake River Farms 

Chili is a soul warming dish that is usually made from tough cuts of beef that are slow cooked for hours to tenderize the meat. This version used SRF Steak Cuts which do not require a long cook time, but this recipe needs about two hours.  It is possible to make on a weeknight, but it’s a great dish to make on the weekend and reheat during the week.