Firecracker Beef

 Taken from RecipeTin Eats

Prep Time=3 minutes

Cook Time=10 minutes

Servings: 4

Calories: 326

Ingredients:

1 1/2 T oil

1 lb ground beef

2 garlic cloves, finely minced

1 tsp red pepper flakes

3 T water

Firecracker Sauce:

2 T soy sauce

2 T rice vinegar

4 T sriracha sauce

4 T brown sugar

To serve (optional):

Rice, soba, or vermicelli noodles

1 green onion, finely sliced

1 tsp sesame seeds

Diced cucumber, julienned carrot, finely sliced red radish

Extra sriracha sauce, if you dare!

Instructions:

1. Sauce: Mix Firecracker sauce ingredients in a small bowl and set aside.

2. Cook beef: Heat oil in a large frying pan over high heat. Add beef and cook, breaking it up as you go, until you can no longer see raw meat (2 1/2 minutes). Add garlic and chili flakes and cook for 1 minute.

3. Caramelize beef: Add firecracker sauce ingredients, stir to coat the beef. Cook for 5 to 7 minutes, stirring only every minute or so initially, then more towards the end, until the sauce reduces and you can see the beef caramelizing. Caramelize well for good flavor!

4. Water: Add the water and cook for 1 minute (the water makes the beef saucier!).

5. Serve over rice, sprinkled with sesame seeds, green onion and a squirt of extra sriracha if you're feeling brave! Add a pile of vegetables of choice on the side. Dive in!

Notes:

1. Other proteins: This recipe will work well with pork, chicken, and turkey mince. 

2. Rice vinegar: Substitute with apple cider vinegar.

*I've made this twice, and we've really liked it. We put the cucumbers, carrots, and radish on top and it adds a nice crunch and freshness to the dish. The second time, we had green onions and sesame seeds on top also. I think it would be yummy with ground turkey or chicken, too, but I haven't tried it yet.

Southwest Cornbread Casserole

Total Time: 30 minutes

Yield: 7-8 servings 

Ingredients

CORNBREAD LAYER:

1/2 C melted butter

1/2 C sugar

2 eggs

1 C buttermilk

1/2 tsp baking soda

1 C flour

1 C cornmeal

1/2 tsp salt

MEAT MIXTURE:

1 pound ground beef (I used 9% fat 91% lean)

2 cloves minced garlic

1/2 onion, chopped

5-6 mini bell peppers, chopped

salt and pepper

3 Tb taco seasoning

1 (10 ounce) can red enchilada sauce

1 (14.5 ounce) can diced tomatoes, un-drained

1 (15 ounce) can black beans, drained

1 C salsa 

2 C Mexican blend cheese

cilantro (optional)

Instructions

1. Preheat your oven to 400 degrees and move the rack to the center of the oven. 

2. In a medium sized mixing bowl beat together 1/2 C melted butter and 1/2 C sugar. Add 2 eggs and beat to combine. 

3. Pour 1 C buttermilk into a glass measuring cup. Add 1/2 tsp baking soda and stir to combine. Add this to the butter and sugar mixture and stir to combine. 

4. In a separate bowl toss together 1 C flour, 1 C cornmeal, and 1/2 tsp salt. Fold it into the wet ingredients. Don't over mix. 

5. Spray a 9x13 pan with cooking spray and spread the cornbread batter out evenly into the pan. 

6. Bake for 12-15 minutes or until the top is set and slightly firm. It should be almost baked completely. It's going to go in the oven for another 5 minutes or so with the meat mixture on top, but make sure it's just about done before you move to that stage. 

7. While the cornbread is baking, grab a deep skillet and heat it up over medium high heat. 

8. Add 1 pound ground beef, 2 cloves of chopped garlic, 1/2 chopped onion and 5-6 chopped mini bell peppers (I used orange and yellow). Sprinkle with salt, pepper and 3 Tb of taco seasoning. Stir and cook until the beef is cooked through and no longer pink. 

9. To the ground beef mixture add 1 (10 ounce) can red enchilada sauce, 1 (14.5 ounce) can diced tomatoes (un-drained), 1 (15 ounce) can black beans (drained) and 1 C salsa (I used Pace). 

Give it a nice stir, allow it to come to a simmer and let it cook on low for 5 minutes. 

10. Carefully pour the meat mixture over the top of the corn bread. 

11. Sprinkle with 2 C Mexican blend cheese. 

12. Pop it in the oven for 5-8 minutes, or just until the cheese melts. 

13. Sprinkle with fresh cilantro (optional).

from:  Jamie Cooks It Up

Traditional Beef Stew

2 T extra-virgin olive oil

2 lb. beef stew meat, cut into 1 inch pieces

2 tsp. salt, plau more if needed

1 tsp pepper

3 garlic cloves, minced

1 large onion, chopped

1 tsp thyme

3 C beef broth

4 medium red potatoes, quartered

4 medium carrots, cut into 2 inch pieces or 2 C baby carrots

2 C defrosted frozen corn

1 1/2 C frozen petite peas

2 T butter, softened

2 T flour

1. Heat the oil in the pressure cooker over medium-high heat. Sprinkle the meat evenly with salt and pepper, add to the pressure cooker a few pieces at a time, and brown on all sides, removing the meat to a plate when done, Add the garlic, onion and thyme and saute for 2 minutes, or until the onion begins to soften. Return the meat to the pot and add the stock. Pile the potatoes and carrots on top of the meat. Lock the lid in place and cook at high pressure for 15 minutes.

2. Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam. Skim off any excess fat from the sauce and add the corn and peas to the pot. Bring the stew to a boil. In a small dish, stir together the butter and flour to from a paste and add it to the pot. Return the stew to a boil, reduce the heat, and simmer for 2 minutes. Add salt and pepper to taste.

Beef & Broccoli with Black Bean & Garlic Sauce

Serves 2-4 (I think it easily serves 2-3 adults and 2-3 children)

Marinade

2 tsp soy sauce

1 Tbs fresh ginger, minced fine, or 1 tsp dried ground ginger

2 tsp dry sherry or rice wine

1 Tbs cornstarch

Stir Fry Ingredients

3 Tbs peanut oil

1/2 lb beef, thinly sliced--use any cut of beef because the marinade will tenderize meat

2 lb broccoli, washed, florets separated from stalks and cut into 1-inch pieces

1/2 green pepper, cut into pieces

1/2 yellow onion, cut into pieces

1 cup fresh bean sprouts

2 Tbs black bean and garlic sauce (found in Asian section at grocery store)

1 Tbs oyster sauce (available in most markets)

In a small bowl combine beef with marinade ingredients. Allow meat mixture to rest at room temperature at least 10 minutes and up to 1/2 hour.

Heat oil in wok. Add beef, and chow (stir) until seared, but not cooked all the way through. Remove meat to a bowl and set aside. Without wiping out wok, add broccoli florets, green pepper, onion, and Black Bean and Garlic Sauce, and stir-fry for 2 minutes. (I added oyster sauce at this point, too. I thought she forgot about it?) Add 1 cup water and cover with lid. Simmer covered one minute or until broccoli is bright green and crisp-tender. Return beef to wok. Add bean sprouts. Stir until beef is cooked to desired doneness, mixture is shiny, and sauce is slightly thickened. Serve with rice.

From Miracle Pill, by Tres Prier Hatch

Hearty Beef Stew (Slow Cooker)

This recipe is from Mel's Kitchen Cafe--I used a cross-rib roast because they were on sale. I cut it up into 1 inch pieces as was specified in the recipe below.

*Note: this stew recipe has a few steps that I am going to strongly encourage following – even if it makes you roll your eyes to have to go to the work/mess of browning meat before adding it to the slow cooker. I get it, I do! But let me emphasize that there is a reason this stew has more flavor and deliciousness than any other slow cooker stew I’ve had – and I believe it is because of the few minutes you have to spend at the beginning browning up the meat, onions and quickly bringing the sauce to a simmer. Browning = flavor. Now, if you absolutely refuse to do it…don’t worry, I’ll still like you. Go ahead – throw it all in – but don’t tell me before you do or else I’ll spend the day cringing. Also, unless you can find prepackaged stew meat in large pieces, it pays to buy a whole chuck roast and cut it up yourself, plus if you look for chuck roast on sale, it will probably save you a penny or two!

*Serves 6-8

5 pounds boneless chuck roast, cut into 1 1/2-inch pieces
Salt and pepper
2 tablespoons canola oil
2 medium yellow onions, finely chopped
1 (6-ounce) can tomato paste
2 cups low-sodium chicken broth or beef broth
3 tablespoons soy sauce
2 bay leaves
1 pound carrots, peeled, and cut into 1-inch pieces
1 pound red potatoes, washed and cut into 1-inch pieces
1 teaspoon dried thyme
2 tablespoons Minute tapioca
2 cups frozen peas

After the meat has been cut into chunks, pat it dry with a paper towel and season all the pieces with salt and pepper. In a large skillet, heat 1 tablespoon of the oil over medium heat until the oil is rippling and hot. Cook half of the beef until it is well browned on each side, about 4 minutes. No need to cook it all the way through – just get some great brown color all around. Toss the meat in the slow cooker and follow the same process with the second half of the meat (you may need to add another tablespoon of oil to the pan if it looks a little dry). Remove the meat to the slow cooker, trying to keep as much oil in the pan as possible.

Return the skillet to medium heat and add the onions and 1/4 teaspoon salt and cook until the onions are translucent and golden, about 6 minutes. Add the tomato paste and cook, stirring, for about 2 minutes. Slowly whisk in the broth, soy sauce, 1/2 teaspoon thyme and bay leaves. Bring the mixture to a boil and transfer it to the slow cooker, pouring it over the meat.

In a large bowl, toss the carrots, potatoes, 1 tablespoon oil, 1/2 teaspoon dried thyme, 1/2 teaspoon salt and 1/2 teaspoon pepper. On the counter, lay out a large piece of heavy-duty aluminum foil (use two sheets of regular foil on top of each other if you don’t have heavy-duty). Place the tossed vegetables on one side of the foil. Fold the foil over the vegetables and crimp the edges really well to form a little foil packet that will fit in the top of your slow cooker. Stir the tapioca into the slow cooker. Place the foil packet of vegetables on top of the stew, cover the slow cooker, and cook on high for 6-7 hours or low for 10-11 hours.

When the stew is finished cooking, carefully remove the foil packet from the top of the stew. Discard the bay leaves from the stew. Carefully open the foil packet (be careful of steam that may escape as you open it!). Return the vegetables and any juices to the slow cooker and gently mix them into the stew. Stir in the frozen peas and let them rest in the stew for 5-10 minutes, until they are heated through. Serve.

Recipe Source: adapted from Cook’s Country Dec/Jan 2011

Sloppy Joes

Sloppy Joes
Time: 30 minutes to chop and cook + 1 hour to simmer
Yield: 10 sandwiches

1 onion
1 green pepper
4 cloves garlic
1 T olive oil
Salt and Pepper
3 pounds ground beef
1 T Montreal Steak Seasoning
1 C ketchup
1 1/2 C Sweet Baby Rays BBQ Sauce
3 T apple cider vinegar
1 t Worcestershire
1 t liquid smoke
3 T brown sugar
1/2 t chili powder
1 T water

1. Chop those veggies right on up.
2. Heat up a large skillet and add 1 T olive oil. Add your veggies and cover with the lid letting a bit of steam escape. Cook for about 7 minutes, or until the veggies are soft.
3. Add your ground beef and 1 T Montreal Steak Seasoning. Grind a bit of salt and pepper over the top. Chop your beef all up with a spatula and let it brown.
4. Once the meat is browned add all the other ingredients to the pan. Stir them around to get it all mixed together. Simmer on medium low for 30 min.
5. Serve on rolls or hamburger buns.

Quick French Dip

1 wide baguette
2 tablespoons olive oil
1/2 cup freshly grated Parmigiana
1 small onion, chopped
2 large clove garlic, divided, 1 chopped, 1 crushed
1 tablespoon tomato paste
2 cups beef stock
1 sprig of rosemary leaves, chopped
Salt and pepper
1/4 pound sliced roast beef
6 slices provolone cheese

Slice baguette open lengthwise and lightly butter. Transfer the bread to a cookie sheet and toast in the oven until golden brown. Once the bread is toasted cover it with grated cheese.

While the bread is toasting, heat a medium-sized skillet over medium-high heat with olive oil. Add onion, chopped garlic, tomato paste and rosemary, season with a little salt and pepper, and cook about 2-3 minutes. Add beef stock, bring up to a simmer and cook for 2-3 minutes.

Using tongs swish a few slices of roast beef through the hot broth then transfer to the cheesy garlic bread. Once all the roast beef has been mounded on the bread, top each half with 3 slices of provolone cheese and transfer to the broiler or oven to melt the cheese. Broil 30 seconds to 1 min.

Crock-Pot French Dip

1 Beef chuck or rump roast (preferably rump)
2 Cups water
½ Cup soy sauce
1 tsp dried rosemary
1 tsp dried thyme leaves (for powder use 1/4 tsp)
1 Bay leaf
3-4 Whole black peppercorns (pull out after cooking)

Place beef in crock pot. Mix other ingredients in bowl and pour in crock . Cook on low 5-6 hours. Shred beef and return to pot with one sliced onion. Simmer ½ hour. Skim off fat. Serve with rolls. Dip sandwiches in broth.

Korean Beef and Mushrooms

3 lb thin beef stakes cut off all fat and sliced thin
1 medium onion
3 Tbs mashed garlic
6 oz mushrooms, sliced
1 tsp ginger
2 tsp black pepper
1/3 cup sugar
½ cup soy sauce (light has less sodium)
3 Tbs soda (i.e. sprite)

Mix all the ingredients and let them sit in fridge for 2 hours. Cook in a frying pan until meet is fully cooked. Mix 1 T corn starch with 3 Tbs water add to mixture to thicken, simmer. Serve over rice.

Dodson Tri Tip Marinade

Tri-tip is a cut of beef. Costco has really good tri tip. They come two to a package.

3/4 cup soy sauce (I use low sodium)

1/4 cup sugar

1/4 cup pineapple juice

2 tsp. peeled, grated fresh ginger root

1 to 2 garlic cloves, minced (I like lots of garlic)

This is enough marinade for one tri-tip roast. Slice the tri-tip thinly (about 1/4 inch) along the grain of the meat. Put in a gallon-size ziploc bag. Pour the marinade over the meat. Make sure all of the meat is covered. Let marinate at least 24 hours. Grill.

We love this. It is really good cold the next day, too.

Charley's Slow Cooker Mexican Style Meat**

***Disclaimer***This is spicy, but delicious***Change spices for your needs***

We put this meat on tortillas with sour cream, lime juice, and salt. (I guess that is what they do in Mexico.)

INGREDIENTS

• 1 (4 pound) chuck roast
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 1/4 cups diced green chile pepper
• 1 teaspoon chili powder
• 1 teaspoon ground cayenne pepper
• 1 (5 ounce) bottle hot pepper sauce
• 1 teaspoon garlic powder

DIRECTIONS

1. Trim the roast of any excess fat, and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place meat in hot skillet, and brown meat quickly on all sides.
2. Transfer the roast to a slow cooker, and sprinkle onion over meat. Season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. Add enough water to cover 1/3 of the roast.
3. Cover, and cook on High for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom. Reduce heat to Low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.

Courtesy of www.allrecipes.com

Beef and Orange Stir-Fry***

This is from Everyday Food

3 oranges
2 garlic cloves, minced
2 Tablespoons soy sauce
1 1/2 lbs. trimmed boneless sirloin or rib-eye steak, cut into 1/2 -inch thick strips
1 Tablespoon cornstarch
1 to 2 Tablespoons canola oil
6 scallions, green parts only, cut into 1-inch lengths

1. Into a small bowl, finely grate the zest and squeeze the juice from 1 orange. Add the garlic and soy sauce.
2. With a sharp paring knife, peel the remaining 2 oranges. Slice the oranges crosswise 1/2 inch thick, then half the slices; push out and discard any seeds. Set aside.
3. In a medium bowl, toss the meat with the cornstarch until coated. Heat 1 tablespoon oil in a large nonstick skillet over high heat. Working in batches (adding more oil if needed), brown the beef on all sides, 3-5 minutes; transfer to a plate.
4. Pour the juice mixture into the skillet, and boil until syrupy, about 1 minute. Return the beef to the skillet; add the orange slices and scallions. Toss until coated and heated through. Serve hot, with white rice.