1 cup soy sauce
¼ cup honey
1 tablespoon Worcestershire sauce
1 teaspoon garlic, minced
1 teaspoon ground ginger
1 cup water
2 pounds sirloin or flank steak
1 red bell pepper, cut in thin strips
1 green bell pepper, cut in thin strips
1 onion, thinly sliced
Mix together first 6 ingredients in a bowl. Place steak in a second, glass bowl. Reserve ¼ cup of marinade, and pour remaining amount over steak. Cover, and marinate in refrigerator overnight. Drain meat, and slice into thin strips. Stir-fry meat, peppers, and onion in a skillet over medium-high heat until meat is done. Add reserved marinade as needed to prevent sticking. Serve with warmed flour tortillas.
The Ingolds have been farming in Randolph County for generations. In 1990, the family started raising Santa Gertrudis cattle. A few years ago, Patricia Ingold-Wright, who runs the farm with her parents and brothers, realized that many shoppers at the farm’s store on Ross Harris Road in Asheboro stayed away from certain cuts of meat because they were uncertain how to cook them. So she published Beef Made Easy, a collection of her family’s favorite beef dishes.
The cookbook offers 50 pages of recipes for steaks, roasts, ground beef, stew beef, ribs, and liver, as well as useful tips on how to best prepare different cuts.
Cookbooks are available at the Ingold Farms store at 793 Ross Harris Road in Asheboro. Or to order a copy, call (336) 625-8481 or email TLIngold57@embarqmail.com.
In North Carolina, spring brings the scent of fresh-cut grass and memories of helping Dad mow the lawn.
Nostalgic burger joints are like time machines, delivering something extra special that keeps us coming back.
This tiny city block in downtown Greensboro once had a gigantic reputation. Not so much for its charbroiled beef patties — though they, too, were plentiful — but for its colorful characters and their wild shenanigans.
In the 1950s, as Americans hit freshly paved roads in shiny new cars during the postwar boom, a new kind of restaurant took shape: the drive-in. From those first thin patties to the elaborate gourmet hamburgers of today, North Carolina has spent the past 80 years making burger history.
