Category Archives: Beef

Stuffed Peppers (Mexican Style)

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These were delicious and healthy, too!

Ingredients:

4 green bell peppers

1 lb. ground beef

Taco seasoning

1 small onion, diced

Mexican cheese, shredded

Directions:

Preheat the oven to 350.

Cut the top off the peppers and clean out the inside. Reserve the top for later.

Place the peppers in a microwave safe dish. Microwave on vegetable setting until softened.

Chop the remaining top into small pieces.

Saute onions and chopped peppers in some olive oil. Add the ground beef and cook until cooked through, breaking up the pieces as its cooking.

Add the Mexican seasonings, salt, and pepper.

Spoon the meat mixture into the microwaved peppers. Top with the cheese.

Place in the oven for about 15-20 minutes until the cheese is melted and the peppers are soft.

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Ground Beef with Chinese String Beans

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This was chockfull of vegetables and taste! And easy to make, too!

Ingredients:

1 lb. ground beef

4 cloves minced garlic

1 small onion, diced

1 bell pepper (any color), sliced

20 Chinese string beans, cut into 2″ strips

1 T. white wine

3 T. soy sauce

2 T. oyster sauce

4 T. ketchup

2 T. sugar

Pepper

Directions:

Saute the onion in some olive oil until softened. Add the bell pepper and garlic and cook until the bell pepper is soft.

Add the ground beef, breaking it up as it cooks. Cook until no longer pink.

Add the soy sauce, wine, oyster sauce, ketchup and sugar and mix well. Add the green beans. Mix well. Cover the pan and let it cook for about 5 minutes or until the green beans are softened to your liking. Season with pepper.

Serve over rice if desired.

Steak Tacos

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The marinade for the meat is delicious!

Ingredients:

1 lb. flank steak, tenderized

1/2 c. soy sauce

4 garlic cloves, minced

1/4 c. olive oil

1 t. cumin

1 t. oregano

Salt & pepper

Directions:

Combine the steak and the rest of the ingredients in a Ziploc bag. Toss to coat. Marinate for a least an hour.

Remove the steak from the marinade and toss the marinade. Grill the steak until done.

Serve with corn tortillas, cheese, guacamole, and pico de gallo.

Baby Back Ribs

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These were delicious – the sauce was great and really easy to make.

Ingredients:

1 rack of baby back ribs

1 c. red wine

1 c. brown sugar

1/4 apple cider vinegar

1/4 t. allspice

1 c. tomato sauce

3 T. tomato paste

Directions:

Preheat the oven to 250. Cover a baking dish with some foil. Pat the ribs dry with a towel. Season both sides with salt and pepper. Place them in the baking dish. Add about 1/2 c. water to the dish. Cover tightly with foil and bake them for about 2 hours.

In the meantime, make the sauce by combining all the other ingredients into a sauce pan. Simmer the sauce for at least 45 minutes.

Remove the ribs from the dish and pour out the water and accumulated fat.

Raise the oven temperature to 350.

Return the ribs to the same foil lined baking dish. Brush both sides of the ribs with a generous amount of sauce. Cook for 15 minutes. Brush with more sauce and cook for 15 minutes more.

Left over Delight: Lamb Curry

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Being that we had almost half a leg of lamb left over from Easter, and being sick of eating lamb sandwiches, I decided to turn it into something completely different. This lamb curry was absolutely delicious and such a nice way to use left overs. I’m sure it would be good with a left over roast, too!

Ingredients:

2 c. cooked lamb, cut into tiny chunks

2 T. butter

1/2 onion

2 cloves garlic

1 T. minced ginger

2 T. curry powder

1/4 t. dried thyme

1 c. chicken broth

2 Roma tomatoes, chopped

1/4 c. tomato sauce

1/2 bag chopped spinach

Directions:

In a food processor, puree the onion, garlic and ginger.

Heat the butter in a frying pan. Add the pureed onion mixture and cook, not letting it brown.

Add the curry powder and thyme a cook for about 1 minutes.

Stir in the chicken broth and tomatoes and simmer for a couple of minutes.

Season this with salt and pepper to taste.

Add in the lamb and the spinach. Cover and cook until the spinach has wilted and the lamb is warmed up. Add some more water or broth if the sauce gets too dry.

Serve over rice.

Korean Beef

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Make sure that when you buy the flank steak at your butcher’s, you ask them to tenderize it. It made all the difference in the world!

Ingredients:

1/4 c. soy sauce

2 T. sugar

2 T. white wine

2 cloves garlic, minced

1 T. toasted sesame oil

2 t. crushed red pepper flaces

2 lb. flank steak, sliced against the grain

8 green onions, sliced or whole (depending on where you will be grilling the meat)

Directions:

Combine all the sauce ingredients (minus the onions) in a bowl and mix well.

Marinate the meat with the sauce for at least 4 hours.

Working in batches, grill the steak until it is browned and cooked. Remove from the grill and keep it warm while the rest of the steak is cooked. Remove from the grill and keep warm.

If you are using a gas grill, grill the green onions whole until softened. If you are grilling in a grill pan, saute the sliced green onions until soft.

Place the green onions over the steak and serve over rice or ramen noodles.

 

Crockpot Braised Beef Ragu Over Polenta

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The original recipe wasn’t great because I didn’t take the time to make the marinara sauce (the recipe just called for putting in the sauce ingredients raw into the crock pot). Next time this is how I want to make it! Hopefully it will be better.

Ingredients:

3 lb. beef rump roast

1/2 onion, minced

3 cloves of garlic, chopped

1 28 oz. can of San Marzano whole tomatoes, pureed

1/2 c. red wine

3 T. tomato paste

Basil, oregano, bay leaves

Salt & pepper

Polenta

Directions:

Sear the roast on all sides until brown. Remove from stove and place in crock pot.

Saute the onions and garlic in some olive oil.

Add the tomato sauce and paste and all the spices.

Cook the sauce until flavorful. Add some bouillon if needed.

Pour the sauce into the crock pot.

Cook on low for about 8 hours.

Shred the meat and return it to the crock pot. Cook for a little bit more.

Serve the ragu over polenta.