Archive for the ‘Beef’ Category

Mongolian Beef

Vegetable oil

1/2 tsp. minced ginger

1 T. minced garlic

1/2 cup soy sauce

1/2 cup water

2/3 cup dark brown sugar

1 (1-pound) flank steak

1/4 cup cornstarch

3 scallions (green parts only), sliced into 1-inch pieces

 

 

Directions:

1.  Heat 2 teaspoons vegetable oil in a small saucepan over medium-low heat. Add the ginger and garlic and sauté until golden, about 2 minutes. Add the soy sauce and water, stirring to combine.

2.  Stir in the brown sugar and increase the heat to medium. Bring the sauce to a boil for 3 minutes. Remove the sauce from the heat and set aside.

3.  Slice the flank steak against the grain into 1/4-inch pieces, then toss it with the cornstarch. Place the coated pieces of steak in a sieve and shake off any excess cornstarch. Allow the steak to sit 10 for minutes.

4.  Place a large sauté pan or wok over medium-high heat and add 1/2 cup vegetable oil. Once the oil is hot (but not smoking), add the beef to the pan and sauté for 2 minutes until it is seared on all sides but barely cooked in the center. Remove the steak from the pan with a slotted spoon and transfer it onto a paper towel-lined plate. Pour any excess oil out of the wok.

5.  Place the sauté pan back over medium heat. Add the prepared sauce to the hot pan (it should come to a boil almost immediately), then add the reserved steak and cook at a boil, stirring constantly, 2 minutes. Add the sliced scallions, stirring to combine.

6.  Transfer steak and scallions with a slotted spoon to a plate and serve.

Cheeseburger Pasta

2 cups uncooked whole wheat penne pasta

1 pound ground beef

2 T. finely chopped onion

1 can (14-1/2 ounces)  diced tomatoes

2 T. dill pickle relish

2 T. prepared mustard

2 T. ketchup

1 T. steak seasoning

1/2 tsp. seasoned salt

1 cup shredded reduced-fat Cheddar Cheese

 

1.  Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Drain pasta; add to meat mixture.

2.  Stir in the tomatoes, relish, mustard, ketchup, steak seasoning and seasoned salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.

3.  Sprinkle with cheese. Remove from the heat; cover and let stand until cheese is melted. Garnish with green onions if desired.

Red Pepper and Beef Pasta

12 ounce roasted sweet red peppers, drained

1 pound lean ground beef

1 small onion, chopped

14-1/2 ounces diced tomatoes, undrained

2 garlic cloves, minced

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon salt

8 ounces uncooked ziti or small tube pasta

1-1/2 cups cut fresh green beans (or 1 can)

1-1/2 cups shredded part-skim mozzarella cheese

Directions

1.  Place peppers in a food processor; cover and process until smooth.

2.  In a large skillet, cook beef and onion until meat is no longer pink; drain.

3.  Stir in the pepper puree, tomatoes, garlic, oregano, basil and salt.  Bring to a boil.  Reduce heat; simmer uncovered, for 15 minutes.

4.  Meanwhile, cook pasta according to package directions, adding green beans during the last 5 minutes of cooking.  Cook until pasta and green beans are tender; drain.  Return to the pan; stir in meat sauce.  Sprinkle with cheese; stir until melted.

Bubble Up Enchiladas

1 pound lean ground turkey (or beef)

1 can corn (or black beans)

1 (10 ounce) can enchilada sauce

1 (16 oz) can reduced fat refrigerator biscuits

2 cups shredded low-fat Mexican Cheese

Extra Ingredients: Green Onions, black olives, salsa, Fat Free Sour Cream

***Preheat oven to 350 degrees***

 

1.  Brown turkey and drain if needed. Season with desired mexican seasonings and add can of corn or black beans. Mix in a can of enchilada sauce.

2.  Cut the refrigerated biscuits into fourths and stir them in the meat mixture. Then, dump it all in a greased 8×11 casserole dish and bake for 25 minutes until the biscuits are cooked through.

3.  Take out of oven and sprinkle cheese on top. Bake an additional 10 minutes. Let stand for 5 minutes before serving. Serve with desired toppings.

 

Spicy Meatloaf

Spicy Ketchup Sauce:

  • 1 1/2 cups ketchup
  • 1 1/2 teaspoons apple cider vinegar
  • 2 tablespoons sriracha hot chili sauce

Meatloaf:

  • 2 tablespoons Worcestershire sauce
  • 1 egg
  • 2 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1 tsp. sweet paprika
  • 3 T. minced garlic
  • 1 tsp. ground thyme
  • 1/4 cup chopped onion
  • 1 scallion, minced
  • 1 pound ground beef or 1 pound ground turkey
  • 1/2 cup bread crumbs

***Preheat the oven to 375 degrees***

 

1.  For the spicy ketchup sauce: Add the ketchup, vinegar and hot chili sauce to a bowl and stir. Reserve 1/2 cup for the meatloaf.

2.  For the meatloaf: In a large bowl, whisk together the Worcestershire sauce, egg, salt, pepper, paprika, garlic, thyme, onions, scallions and reserved spicy ketchup sauce.

3.  Crumble the beef or turkey into the bowl. Gently mix with 1 hand, bringing the egg mixture from the bottom to the top and around until everything is gently combined.

4.  Place into a 9 by 5-inch loaf pan, flatten the top and pour the remaining spicy ketchup sauce over the top evenly.

5.  Bake in the oven for 60 minutes. Remove and allow to rest for 10 minutes.

Taco Chili Mac Skillet

1 to 1-1/2 lbs ground turkey (or ground chicken or ground beef)

1 (15 oz) can black beans, drained and rinsed

1 (4 oz) can diced green chilies

1 (15 oz) can diced tomatoes

8 oz uncooked orzo pasta

1 can (15 oz) enchilada sauce

2 T. dried minced onions or 1/2 cup chopped fresh onion

1 packet taco seasoning

1 T. chili powder

1/4 tsp. chipotle chili powder (optional)

1/2 tsp. garlic salt

1/2 tsp. salt (or to taste)

1-1/2 to 2 cups water

Garnish: (optional)

shredded cheese

cilantro

sour cream

tortilla chips

 

 

1.  In a large skillet brown and thoroughly cook the ground turkey.

2.  Once it is cooked, add the beans, green chilis, diced tomatoes (do not drain), orzo, enchilada sauce, dried onions, chili powder, chipotle powder, taco seasoning, garlic salt and the water. Stir well, cover, and bring to a simmer.

3.  Simmer on medium-low until the orzo is cooked through and the water has been absorbed, stirring occasionally, about 20-30 minutes. More water may need to be added as it cooks, so if it is looking dry, or the pasta is not cooked but the water is absorbed, just add more, it will simmer away and do no harm.

4.  Add salt to taste and top with any garnishes desired.

Tastes Like Lasagna Soup

1 lb ground beef

1 onion, chopped

1 green bell pepper, chopped

3 cloves garlic, minced

1 tsp. thyme

1 T. firmly packed brown sugar

1 (32 ounce) box chicken broth

2 (14.5 ounce) can petite diced tomatoes

1 (15 ounce) can tomato sauce

2 tsp. Italian seasoning

1/2 tsp. salt

2 cup broken lasagna noodles

1 (5 ounce) package grated parmesan cheese

2 cups shredded mozzarella cheese, divided

 

1.  In a large Dutch oven, combine ground chuck, onion, bell pepper and garlic. Cook over medium-high heat for 8 to 10 minutes, stirring occasionally until beef is browned and crumbles. Drain well.

2.  Stir in thyme, brown sugar, broth, diced tomatoes, tomato sauce, Italian seasoning, and salt. Bring to a boil over medium-high heat; reduce heat and simmer 20 minutes. Add noodles, and simmer until noodles are tender (I found my noodles were not done enough, so I would cook them before hand next time or they need to simmer at least an hour). Stir in Parmesan cheese.

3.  Sprinkle mozzerella cheese over soup to serve.

 

 

**recipe from Paula Deen**