Chef Tim Harris from the Pennsylvania Beef Council joined our Sunrise crew on Friday, August 21 to give great recipes for Back to School with Beef.

GET UP AND GO BEEF BURRITOS
Ingredients:

1. 1 pound boneless beef top sirloin steak, cut 1 inch thick
2. 1/2 teaspoon dried Mexican seasoning
3. Salt
4. 2 eggs, slightly beaten
5. 2 egg whites, slightly beaten
6. 2 tablespoons water
7. 4 medium spinach or flour tortillas (10-inch diameter), warmed
8. 1/2 cup prepared thick-and-chunky salsa
9. 1/2 cup shredded reduced fat Cheddar cheese
10. Toppings: Fat free dairy sour cream, additional prepared thick-and-chunky salsa (optional)

Directions:

1. Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Combine beef strips and Mexican seasoning in medium bowl; toss to coat. 
2. Spray large nonstick skillet with cooking spray; heat over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining beef. Season with salt, as desired; keep warm. Wipe out skillet using paper towels, if necessary.
3. Combine whole eggs, egg whites and water in small bowl. Spray same skillet with cooking spray; heat over medium-low heat until hot. Add egg mixture; cook and stir 1 to 2 minutes or until scrambled and just set.
4. Layer 1/4 of beef on each tortilla, leaving 1-1/2-inch border on right and left sides; top with 2 tablespoons salsa, 1/4 of eggs and 2 tablespoons cheese. Fold right and left sides of tortilla over filling. Fold bottom edge up over filling and roll up tightly. Serve with toppings, if desired.

BAKED BEEF, CORN, AND BEANS QUESADILLA
Ingredients:

1. 1 pound ground beef (95% lean)
2. Salt and pepper
3. 1 cup prepared salsa
4. 1/2 cup canned black beans, rinsed, drained
5. 1/2 cup frozen corn, defrosted, drained well
6. 8 small flour tortillas (6 to 7-inch diameter)
7. 3/4 cup shredded reduced fat Cheddar cheese or Mexican cheese blend

Directions:

1. Heat oven to 400°F. Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings; season with salt and pepper, as desired.
2. Stir in salsa, beans and corn; cook and stir 4 to 5 minutes or until thickened and heated through.
3. Spray baking sheet with cooking spray. Arrange 4 tortillas on baking sheet, overlapping slightly, if necessary. Sprinkle 1/2 of cheese evenly over tortillas. Spoon beef mixture evenly over cheese; top with remaining cheese and tortillas. Spray top tortillas with cooking spray.
4. Bake in 400°F oven 11 to 13 minutes or until quesadillas are lightly browned and edges are crisp. Cut into wedges to serve.

THAI BEEF WOK 'N' ROLL UPS
Ingredients:

1. 1 pound beef flank steak
2. 3 tablespoons teriyaki marinade and sauce
3. 1 small red bell pepper, cut into thin strips
4. 1/4 cup reduced fat peanut butter
5. 1/4 cup chopped green onions
6. 1/4 to 1/2 teaspoon ground black pepper
7. Salt
8. 8 medium to large green or red leaf lettuce leaves

Directions:

1. Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Combine beef strips and 2 tablespoons teriyaki marinade in medium bowl; toss to coat. Set aside. 
2. Spray large nonstick skillet or wok with cooking spray; heat over medium-high heat until hot. Add bell pepper; stir-fry 2 to 3 minutes or until crisp-tender. Remove from skillet. Set aside.
3. Add 1/2 of beef to same skillet or wok over medium-high heat; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining beef.
4. Return beef to skillet. Add peanut butter, green onions, bell pepper and remaining 1 tablespoon teriyaki marinade; cook and stir until beef and vegetables are evenly coated and heated through. Season with black pepper and salt, as desired. Spoon beef mixture evenly onto lettuce leaves and roll up.