Beef x 2

Simple Chili

  • ½ lb ground beef
  • ½ onion, diced
  • 1-15 oz can of Rotel tomatoes and green chilies
  • 1-15 oz can black beans, drained and rinsed
  • 1 Tbs chili powder
  • Salt and pepper

In a large pot over medium-high heat, cook the ground beef. Using a slotted spoon, remove the ground beef from the pot and set aside. Add the onion to the pot and sauté for 3 to 4 minutes until soft. Return the beef to the pot and add the tomatoes, beans, and chili powder. Season with salt and pepper and stir well. Bring the chili to a boil. Reduce the heat to medium-low, cover and simmer for 10 minutes.

Crock Pot Steak

  • 2 (6- to 8-ounce) beef blade steaks, approx. 1” thick
  • 1 onion, halved and sliced ½” thick
  • 6 oz white or cremini mushrooms, trimmed and sliced thin
  • 1 tablespoon vegetable oil
  • 1 ½ teaspoons packed brown sugar
  • 1 garlic clove, minced
  • 1 teaspoon minced fresh thyme or ¼ teaspoon dried
  • ½ cup beef broth
  • 1 tablespoon soy sauce
  • 2 teaspoons instant tapioca
  • Salt and pepper

Lightly spray inside of crock pot with vegetable oil spray. Microwave onion, mushrooms, oil, sugar, garlic, and thyme in bowl, stirring occasionally, until vegetables are softened, about 5 minutes; transfer to prepared crock pot. Stir in broth, soy sauce, and tapioca. Season steaks with salt and pepper and place in crock pot. Cover and cook until beef is tender, 6 to 7 hours on low or 4 to 5 hours on high.

Take steak out of crock pot and let rest for 5 minutes. Using large spoon, skim excess fat from surface of sauce. Season with salt and pepper. Pour sauce over steaks and serve.

Texas Chili Ribs

  • 1-14.5 oz can diced tomatoes
  • 1-6” corn tortilla, chopped coarse
  • 1 ½ lbs boneless beef short ribs, trimmed and cut into 1 ½-inch pieces
  • 1-15 oz can kidney beans, rinsed
  • 1 Tbs vegetable oil
  • 1 small onion, chopped fine
  • 2 Tbs chili powder
  • 2 tsp ground cumin
  • 2 garlic cloves, minced
  • 2 tsp minced canned chipotle chile in adobo sauce
  • Salt and pepper

Heat oven to 300 degrees. Season beef with salt and pepper. Heat oil in medium oven safe saucepan over medium-high heat until just smoking. Brown beef on all sides, about 8 minutes; transfer to bowl. Add onion, chili powder, cumin, garlic, and chipotle to fat left in saucepan. Cook over medium heat, stirring often, about 5 minutes.

Process tomatoes with their juice and tortilla pieces in food processor until smooth, about 30 seconds. Pour mixture into pan, scraping up any browned bits, and stir in beans and browned beef with juices.  Bring to simmer, cover, transfer saucepan to oven, and cook until beef is tender, 2 ½ to 3 hours. Salt and pepper to taste.

Teriyaki Glazed Steak Tips

  • 1 lb sirloin steak tips, trimmed and cut into 2-inch pieces
  • 1 Tbs vegetable oil ¼ cup sugar
  • 2 Tbs soy sauce
  • 1 Tbs sweet sherry or dry white wine
  • 1 tsp grated fresh ginger
  • 1 garlic clove, minced
  • ¼ tsp cornstarch
  • 2 scallions, sliced thin
  • Pinch red pepper flakes
  • Pepper

Pat beef dry with paper towels and season with pepper. Heat oil in skillet over medium-high heat until just smoking. Add beef and cook until well browned on all sides and meat registers 120 to 125 degrees (for medium-rare), 5 to 7 minutes.  

Meanwhile, whisk sugar, soy sauce, sherry, ginger, garlic, cornstarch, and pepper flakes together in bowl. Add soy sauce mixture to now-empty skillet, bring to simmer, and cook, stirring occasionally, until sauce is thick and glossy, about 2 minutes. Stir in any accumulated meat juices and simmer for 30 seconds. Return browned steak tips to skillet and turn to coat with sauce. Sprinkle with scallions and serve.

Sirloin Steak with Garlic Herb Mashed Potatoes

  • 1-1-lb boneless top sirloin steak, ¾ to 1″ thick
  • 1 Tbs vegetable oil
  • ¼ cup whole milk, warmed, plus extra as needed
  • ½-6.5 oz package garlic and herbs cheese
  • 1 Tbs minced fresh chives
  • Salt and pepper

Cover potatoes with 1” of water in medium saucepan. Bring to boil over medium-high heat, then reduce to simmer and cook approximately 16-18 minutes or until potatoes are tender.

Meanwhile, heat oil in skillet over medium-high heat until just smoking. Pat steak dry with paper towels and season with salt and pepper. Place steak in skillet and cook until well browned on first side, 3 to 5 minutes. Flip steak, reduce heat to medium, and continue to cook until meat registers 120 to 125 degrees (for medium-rare), 5 to 7 minutes. Remove from skillet and let rest for 5 minutes.

While steak rests, drain potatoes and return to saucepan. Cook over low heat, stirring constantly, until potatoes are thoroughly dried, about 2 minutes. Turn off heat, mash potatoes with potato masher until smooth. Gently fold in warm milk and the garlic herb cheese until incorporated. Adjust consistency with milk. Stir in chives and season with salt and pepper to taste. Slice steak thin. Serve with potatoes.

Minute Cubed Steak

  • 2 (6-ounce) beef cubed steaks
  • ½ cup all-purpose flour
  • 2 tablespoons vegetable oil
  • 1 tablespoon butter, softened
  • 2 teaspoons minced fresh parsley
  • 1 small garlic clove, minced
  • ½ teaspoon Worcestershire sauce
  • Salt and pepper

Combine butter, parsley, garlic, Worcestershire, and ⅛ teaspoon pepper in bowl; set aside. Place each steak between 2 sheets of plastic wrap and pound until roughly ¼ inch thick. Spread flour in shallow dish. Pat steaks dry with paper towels and season with salt and pepper. Dip each steak in the flour.

Heat oil in skillet over medium-high heat until just smoking. Place steaks in skillet and cook until well browned on first side, about 3 minutes. Flip steaks and cook until well browned on second side, 1 to 2 minutes. Drain steaks briefly on paper towel–lined plate. Serve steaks with seasoned butter.

Baked Meatballs – Recipe #2

  • ½ lb ground beef
  • ½ onion, finely chopped
  • ¼ cup flour
  • 1 tsp garlic powder
  • 2 tsp Italian seasoning
  • Salt and pepper

Preheat oven to 400°F. In a large bowl, combine the ground beef, onion, flour, garlic powder, Italian seasoning, and salt and pepper. Line a sheet pan with parchment paper. Form the beef mixture into 6 to 8 meatballs and place them on the pan. Bake 20 minutes or until browned.

Juicy Burgers

  • 1 pound ground beef
  • 2 Tbs catsup
  • 2 Tbs minced onion
  • 2 tsp soy sauce
  • 1 tsp packed brown sugar
  • ¾ tsp Worcestershire sauce
  • 1 small garlic clove, minced
  • Salt and pepper
  • 2 large hamburger buns, toasted and buttered

Mix all ingredients together and pat into burgers. Cook in skillet until cooked through, flipping once.

Beef and Broccoli Stir-Fry

  • ½ cup water
  • ¼ cup Asian sweet chili sauce
  • 2 tablespoons oyster sauce
  • 2 tablespoons toasted sesame oil
  • 1-12 oz flank steak, trimmed and sliced thin
  • 6 oz broccoli florets, cut into 1″ pieces
  • 1 small red bell pepper, cut into 2” long matchsticks
  • 2 scallions, white parts minced, green parts sliced thin

Whisk ¼ cup water, chili sauce, oyster sauce, and 1 tablespoon oil together in small bowl. Measure 1 tablespoon sauce into medium bowl, then stir in beef and remaining 1 tablespoon oil. Cover and marinate beef in refrigerator for at least 10 minutes or up to 30 minutes.

Cook broccoli, bell pepper, and remaining ¼ cup water, covered, in skillet over high heat until water is boiling and vegetables begin to soften, about 3 minutes. Uncover and continue to cook until water has evaporated and vegetables are crisp-tender, about 2 minutes; transfer to bowl.

Return skillet to high heat and add beef, break up any clumps.  Cook for about 6 minutes or until lightly browned on all sides and liquid has evaporated. Push beef to sides of skillet. Add scallion whites and cook, mashing whites into skillet, 15 to 30 seconds. Stir scallion whites into beef.

Stir in cooked vegetables. Whisk sauce to recombine, then add to skillet. Cook, stirring constantly, until sauce is thickened, about 1 minute. Transfer to serving platter, sprinkle with scallion greens, and serve.

Baked Meatballs

  • ½ lb ground beef
  • ½ onion, finely chopped
  • ¼ cup flour
  • 1 tsp garlic powder
  • 2 tsp Italian seasoning
  • Salt and pepper

Preheat the oven to 400°F. In a large bowl, combine the ground beef, onion, flour, garlic powder, Italian seasoning and salt and pepper. Roll into about 6 to 8 meatballs.  Line a sheet pan with parchment paper and place meatballs on the pan. Bake approximately 20 minutes or until browned.

Advertisements