Beef and Steak Marinade

2 Tbsp VE Beef and Steak Seasoning (or Beef and Steak Rub)
1 tsp of VE Minced Garlic (or 2 garlic cloves)
1/4 Tbsp of water
2 Tbsp Worcestershire Sauce
1/3 cup Of Oyster Sauce

1. Mix all ingredients together.
2. Place meat in a plastic zip lok bag and pour marinade over it. Place in refrigerator and allow to marinade for at least 1/2 hour.

Beef Marinade

1 Tbsp Beef & Steak Spice
1/2 cup soy sauce
1/2 cup Worcestershire sauce

1. Mix ingredients together. Marinade roast, steaks or chops in fridge for at least 1 hour before cooking or barbecuing.

Sauté Chops or Steak with Mustard Sauce

1/4 cup white wine
2 Tbsp VE Beef and Steak Seasoning
4 chops or steaks
1/2 cup white wine
1 Tbsp oil
1/2 cup heavy cream
1 Tbsp Dijon Mustard
1 1/2 t. VE Beef and Steak Seasoning

1. Combine white wine and 2 Tbsp of Beef and Steak Seasoning. Add chops or steak and let marinade 2 hours in fridge.
2. In a 3 quart pan, over medium heat, sauté meat on both sides, in oil, until done. Remove meat.
3. Deglaze pan with white wine. Reduce heat then add cream, Dijon mustard and Beef and Steak Seasoning. Allow to thicken. Serve over meat.

Tisha's Cajun Chicken Salad

by Tisha Richard
4 Chicken Breasts, sliced in thin strips
6 Green Onions, finely sliced
1 tsp VE Beef and Steak (rounded)
1/2 cup red bell pepper (diced)
2 tsp VE Cajun Seasoning
1/2 cup Yellow Bell Pepper (diced)
2 tsps. VE Fajita Seasoning
1/2 cup fresh Cilantro, chopped
2 ripe Papayas, cut and diced
6 Tbsp fresh squeezed lime juice

1. Mix spices with chicken strips and let marinate several hours.
2. Brown chicken strips in frying pan.
2. Mix together remaining ingredients -- except lime. Toss with warm chicken strips then sprinkle with lime juice and enjoy!