The Daily Rush

6 to 8 servings

INGREDIENTS
2 to 3 pounds round steak, trimmed of fat and cut into cubes
3 to 4 tablespoons brown sugar
2 teaspoons salt
3 tablespoons Worcestershire sauce
1 tablespoon vinegar
¼ teaspoon each: dill, chives, parsley, sweet basil, dry mustard
1 cup water
1 tablespoon grape jelly
2 tablespoons cornstarch, dissolved in ½ cup water

Place cubed meat in slow-cooker crockery pot. Mix the rest of ingredients
together, stirring well and pour over meat. Stir again well to coat all. Cover with
lid and cook on low setting for 5 to 7 hours, or until meat is very tender. Serve
the meat and sauce on rolls. (Can shred the meat if desired.)

RUSH HOUR TIP… using dark brown sugar in your recipes adds depth and a nice caramelizing flavor to sauces and glazes.

3/4 pound ground round
3/4 cup chopped green bell pepper
3/4 cup chopped celery
1/2 cup chopped onion
1 tablespoon minced garlic
3/4 cup water
3/4 cup ketchup
1 tablespoon brown sugar
1/2 teaspoon paprika
2 teaspoons Worcestershire sauce
1 teaspoon Dijon-style mustard
1/4 teaspoon hot pepper sauce
1 cup fresh mushrooms, chopped
4 hamburger buns, toasted (I like to use whole wheat)Heat a large nonstick skillet over medium-high heat. Add beef; cook 3 minutes or until browned, stirring to crumble. Add bell pepper, celery, onion, and garlic; cook 7 minutes or until vegetables are tender, stirring occasionally. Stir in water and next 7 ingredients (through mushrooms); bring to a boil. Reduce heat, and simmer 25 minutes or until mixture begins to thicken, stirring occasionally. Split buns and toast. Spoon 2/3 cup meat mixture onto bottom half of each bun; cover with top half of bun.

4 to 6 servings

1 to 1-1/2 pounds boned sirloin steak, cut into 1/4 -inch thick strips
1 teaspoon minced garlic
3 cups sliced bok choy
1/4 cup thinly sliced green onions
1 cup diced tomato
1/3 cup reduced-sodium beef broth
3 tablespoons *low-sodium soy sauce (I like to substitute-in 1 tablespoon of Oyster Sauce, although the recipe as written does not call for it)
1/8 teaspoon pepper

Combine beef and garlic in a bowl, cover and chill for 10 to 15 minutes. Heat a nonstick skillet, coated with cooking spray over medium-heat until hot. Add beef and sauté 5 minutes or until beef is done. Remove beef from pan and keep warm. Combine bok choy and green onions in same skillet; sauté for 2 minutes. Add remaining ingredients; simmer 3 minutes more, or until thickened slightly. Mix meat back into pan and serve.

SERVING SUGGESTIONS
Serve with plenty of fluffy steamed rice or cellophane noodles. (To cook cellophane noodles, just follow directions on the package. You can find cellophane noodles in the oriental section of your market.)