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Category: Beef

Tomato-Basil Tortellini Skillet

Tomato-Basil Tortellini Skillet

Tomato-Basil Tortellini Skillet

 

¾ lb ground beef (or use ground turkey)

½ cup chopped onion

2 cloves garlic, minced

1 (24-oz) jar tomato basil pasta sauce

2 cups chicken broth

½ (25-oz) pkg frozen tortellini

 

Cook beef, onion, and garlic in a large skillet over medium heat until beef is browned and crumbly; drain and return to skillet. Stir in pasta sauce, broth, and tortellini; bring to a boil, cover, reduce heat, and simmer 10 minutes or until tortellini is tender.

Stir-Fried Beef with Cilantro

Stir-Fried Beef with Cilantro

Stir-Fried Beef with Cilantro

 

1 T. Asian chili Paste

2 T. Vegetable Oil

1 lb. Sirloin, cut into ¼” slices

¼ C. fresh cilantro, chopped plus ½ C. fresh cilantro leaves

1 tsp. Naam Pla

 

Stir together paste with ½ C. water. Heat wok or heavy bottom skillet over high heat until drop of water evaporates immediately. Add 1 T. oil and heat until almost smoking, then stir fry half meat until browned; transfer to a bowl. Repeat with second half of beef. Return all beef and juices to wok. Add chile paste water and ¼ C. chopped Cilantro and stir fry until liquid is reduced to a quarter cup. Remove from heat, stir in Naam Pla and top with cilantro leaves for garnish.

Asian Grilled Tri-Tip

Asian Grilled Tri-Tip

Asian Grilled Tri-Tip

 

1 1/2-2 Pound Beef tri-tip, cut into 2-inch cubes

1/4 C. Low-sodium soy sauce

1/4 C. Black Asian vinegar

1/2 C. Peanut or vegetable oil

3 T. Honey

4 Green onions, thinly sliced

2 T. Fresh ginger, peeled and minced

1/4 C. Chili garlic sauce

2 T. Black and white sesame seeds

Additional black or white sesame seeds

Rice or noodles

 

Place a 1-gal. zip-top plastic freezer bag in a large bowl; add first 9 ingredients. Seal bag, and turn it to mix well; refrigerate 8 to 10 hours. About 1 hour before grilling beef, light charcoal grill or preheat gas grill to 400° to 500° (high). Remove beef from marinade, discarding marinade, and grill 2 minutes; turn and grill an additional 2 minutes. Remove beef from grill, and sprinkle with additional sesame seeds. Serve over rice or rice noodles.

Orange Teriyaki Beef Noodle Bowl

Orange Teriyaki Beef Noodle Bowl

Orange Teriyaki Beef Noodle Bowl

 

1 lb. thin cut round steak, thinly sliced

16 oz pkg frozen vegetables, stir-fry mix

2.5 cups beef broth

1/4 cup teriyaki sauce

2 T orange marmalade

1 T soy sauce

3 cups uncooked angel hair pasta, broken into 2-inch pieces

 

Spray a large nonstick skillet with cooking spray; heat over medium-high heat. Add beef and cook until browned, remove from pan. Add stir-fry mix, broth, teriyaki sauce, marmalade and soy sauce to pan. Bring to a boil; add pasta, reduce heat and cook 4 minutes or until pasta is tender. Return beef to mixture; cook until thoroughly heated.

Easy Beef & Bean Enchiladas

Easy Beef & Bean Enchiladas

Easy Beef & Bean Enchiladas

 

1 1/2 pounds ground beef

3 tablespoons vegetable or canola oil

10 corn or flour tortillas

1 8-ounce package sour cream

cilantro optional

1 cup canned black beans rinses and drained

2 cups shredded Monterrey Jack or Cheddar cheese

1 homemade enchilada sauce recipe

 

Brown ground beef over medium-low heat. Drain meat to remove any excess drippings. Add ¼ cup of enchilada sauce into brown meat and stir until well-combined. For the Enchilada Assembly: Preheat oven to 350º F. Pour ½ cup enchilada sauce into the bottom of a 9×13 oven-safe, casserole dish. Drizzle oil into the bottom of a skillet over a medium-low heat. Add tortillas, one at a time, and cook for about 1 minute each. Do not allow to become crispy. Drain tortilla and then layer on beef, sour cream, cheese, cilantro, and beans. Roll tortilla to keep all ingredients inside. Then place seam side down in the casserole dish. Once all enchiladas have been assembled and placed into casserole dish, pour remaining enchilada sauce over to make sure well covered. Top with remaining cheese. Place in oven and bake 15 minutes, or until cheese has fully melted. Remove from oven and top with additional cilantro, if desired.

Crockpot Korean Style Short Ribs

Crockpot Korean Style Short Ribs

Crockpot Korean Style Short Ribs

 

1 cup soy sauce (I use Silver Swan, a Filipino brand, but any would do, even low sodium)

1 cup packed light brown sugar

4 tablespoons sesame oil

4 tablespoons rice vinegar

4 tablespoons minced fresh ginger

I head of garlic, peeled and minced

1 teaspoon red pepper flakes

5 lbs beef short ribs, (aka English Cut)

1-2 stalks green onions, sliced thin for garnish

1/2 teaspoon white sesame seeds for garnish

 

Mix soy sauce, sugar, oil, vinegar, ginger, garlic and red pepper in a small bowl. Place ribs in a 5-quart slow cooker and pour sauce over. Cover and cook on high for 4 hours or on low for 6-8 hours. Remove ribs from crockpot and serve hot over a bed of rice with a garnish of green onions and sesame seeds. *Alternately, if you don’t have a crockpot/slow cooker, simply place the ribs in a foil lined baking sheet and baking in a preheated 350 degree oven for 1-1/2 hours until cooked through.

Beef Tenderloin Bites with Spicy Pepper Jelly

Beef Tenderloin Bites with Spicy Pepper Jelly

Beef Tenderloin Bites with Spicy Pepper Jelly

 

3 T. chili garlic sauce

2 T. soy sauce or tamari

2 tsp. cornstarch

2 T. peanut oil, divided

1 1/2 lbs beef tenderloin, cut in 1-inch cubes (can substitute sirloin or strip steak also)

3 T. spicy red pepper jelly

4 C. cooked rice, kept warm

3 scallions, thinly sliced

 

Combine chili garlic sauce, soy sauce, cornstarch, and 1 T. of the oil in a resealable bag and mix until thoroughly combined. Add cubed meat and toss to coat. Marinate for 30 minutes at room temperature or up to 4 hours in the refrigerator.  When ready to cook, heat 1 T. of the remaining oil in a large nonstick frying pan or wok over medium-high heat. When oil shimmers, add the meat and cook until brown and caramelized on all sides, about 3 minutes for medium rare.  Add the pepper jelly and toss to coat.  Remove from pan and serve over rice and sprinkled with the scallions.

Cheeseburger Macaroni in the Instant Pot

Cheeseburger Macaroni in the Instant Pot

Cheeseburger Macaroni in the Instant Pot

 

1 lb lean ground beef drain after cooking if using a fatty beef

16 oz elbow macaroni uncooked

10.5 oz can of cheddar cheese soup

3 cups broth chicken or vegetable (Recently updated from 2.5 cups to 3)

3 cups shredded cheddar cheese

2 tsp. garlic powder

2 tsp. onion powder

salt and pepper as desired

garlic pepper seasoning optional

 

If ground beef is frozen, pour 1 cup water into the Instant Pot, put on the lid, make sure the valve is on “seal”, and select 25 minutes on “high” manual mode. Ground beef should be fully cooked before moving forward. If starting with thawed ground beef, turn the “sauté” setting on and cook the ground beef, garlic powder, and onion powder until beef is no longer pink. Next add in broth, elbow macaroni, can of cheddar cheese soup and salt/pepper if desired. Lock lid and close the valve to “seal” and cook for 4 minutes on manual “high” setting. The pressure cooker will take about 5 minutes to seal, 4 minutes to cook and then quick release the valve to let the pressure out. Add in 2 cups of shredded cheddar and stir until melted. Divide and sprinkle on remaining shredded cheddar on to each serving, for extra cheesy goodness!  Tip: Get creative by sprinkling on seasonings like garlic pepper seasoning, hot sauce, and anything else that you love, to add more flavor! NOTES: This recipe is a basic cheeseburger macaroni recipe. You may want to add seasonings and other flavors to kick it up a notch with flavor. I wanted to keep it very basic for kids! If in doubt, add more cheese! You can never go wrong with more cheese!

Philly Cheesesteak Stuffed in a Portobello Mushroom

Philly Cheesesteak Stuffed in a Portobello Mushroom

Philly Cheesesteak Stuffed in a Portobello Mushroom

 

6 oz sirloin steaks thin sliced

1/8 tsp. salt

pepper

3/4 cup onion diced

3/4 cup green pepper diced

1/4 cup sour cream light

2 T. mayonnaise light

2 oz cream cheese light, softened

3 oz provolone cheese shredded

4 medium Portobello mushrooms with no cracks

 

Preheat the oven to 400F. Spray a baking sheet with oil. Gently remove the stems, scoop out the gills and spray the tops of the mushrooms with oil, season with 1/8 tsp. salt and fresh pepper. Season steak with salt and pepper on both sides. Spray a large skillet with cooking spray and heat on high, let the pan get very hot then add the steak and cook on high heat about 1 to 1 1/2 minutes on each side, until cooked through. Transfer to a cutting board and slice thin, set aside. Reduce the heat to medium-low, spray with more oil and sauté onions and peppers 5 to 6 minutes, until soft. Combine all the ingredients in a medium bowl. Transfer to the mushroom caps, about 1/2 cup each. Bake in the oven until the cheese is melted and the mushrooms are tender, about 20 minutes.

Fast Fajita Roll Ups

Fast Fajita Roll Ups

 

 

 

 

 

 

Fast Fajita Roll Ups

 

12 ounces beef flank steak or sirloin steak or skinless, boneless chicken breast halves

4 8-inch spinach or flour tortillas

1 T. cooking oil

1/3 cup finely chopped onion (1 small)

1/3 cup finely chopped green sweet pepper

1/2 cup chopped tomato (1 medium)

Chopped Lettuce, for serving, optional

2 T. bottled reduced-fat Italian salad dressing

1/2 cup shredded reduced-fat cheddar cheese (2 ounces)

1/4 cup bottled salsa or taco sauce

1/4 cup light dairy sour cream (optional)

 

If desired, partially freeze beef for easier slicing. If using steak, trim fat from meat. Cut beef or chicken into bite-size strips. Wrap tortillas tightly in foil. Heat in a 350 degree F oven about 10 minutes or until heated through. Meanwhile, heat oil in a 12-inch skillet over medium-high heat. Add meat, onion, and green pepper; cook and stir for 2 to 3 minutes or until desired doneness for steak or until chicken is no longer pink. Remove from heat. Drain well. Stir in tomato and salad dressing. To serve, fill warm tortillas with meat mixture. Roll up tortillas. Serve with cheese, salsa and, if desired, sour cream.

 

Makes 4 servings.

calories: 324

fat: 15g

fiber: 2g

 

Instant Pot Spaghetti and Meat Sauce

Instant Pot Spaghetti and Meat Sauce

Instant Pot Spaghetti

1 Pound Lean Ground Beef, or Italian Sausage

½ Tsp. EACH Salt, Garlic Powder, Onion Powder, Italian Seasoning, or to taste

1 Pound Spaghetti Noodles

1 (24 Ounce) Jar Spaghetti Sauce

36 Ounces Water, 1 ½ Jars

1 (14.5 Ounce) Can Diced Tomatoes, or tomato sauce

 

Set the Instant Pot to sauté’ and add the ground beef.  Add the salt, garlic powder, onion powder, and Italian seasonings.  Cook the meat and seasonings, breaking the meat up until it’s completely browned.  Turn the Instant Pot off. Drain any excess grease from meat if necessary. Break the spaghetti in half and place on top of meat in the Instant Pot.  Pour over the spaghetti sauce, diced tomato, and water.  Push the spaghetti down with a spoon if necessary to make sure it is completely covered in liquid.   Seal the instant pot and set it to manual mode, high pressure, 8 minutes cooking time.  When the time is up, use manual quick release to open the Instant Pot.  Stir the spaghetti well.  Serve immediately. NOTE:  This spaghetti may appear to be a little liquidy right after cooking.  Be sure to stir well to incorporate all of the liquid into the noodles before serving.

Rib-Eye with Molasses-Mustard Glaze

Rib-Eye with Molasses-Mustard Glaze

Rib-Eye with Molasses-Mustard Glaze

 

2 bone-in rib-eye steaks

½ cup molasses

2 T. Dijon mustard

2 T. horseradish

1 tsp. chile powder

kosher salt and freshly ground pepper

canola oil

Remove the steaks from the fridge 30 minutes before grilling. Whisk molasses, mustard, horseradish, chile powder together in a small bowl and season with s&p. Let the glaze sit for at least 30 minutes before using, allowing the flavors to meld together. Heat the grill to high. Brush both sides of the steaks with canola oil & season liberally with s&p. Place the steaks on the grill and cook until golden brown and slightly charred, 4-5 min. Turn the steaks over, brush tops with glaze, reduce heat to medium and continue to grill until bottoms are golden brown and slight charred. Center should be medium-rare, 6-7 min. Remove the steaks and brush with more glaze. Let rest for 5 min. before slicing.

Mix and Match Skillet Meal

Mix and Match Skillet Meal

Mix and Match Skillet Meal

 

1 cup grain, uncooked

1 ½ cups vegetables, fresh, canned or frozen, ~cut bite-sized~

1 cup protein, cut bite-sized

2 cups sauce, stirred

½ tsp. spices

3 Tablespoons topping

 

To make in a skillet: Combine all ingredients except topping in a large skillet. Bring to a boil. Then reduce heat to low. Cover and simmer until grains are tender, about 15 to 45 minutes. Stir occasionally and add liquid if too dry. Add topping before serving. Refrigerate leftovers within 2 hours.

 

To bake in oven: Preheat oven to 350 degrees. Combine all ingredients except topping in a casserole dish. Cover with aluminum foil and bake until grains are tender, about 50 to 60 minutes. Add topping before serving. Refrigerate leftovers within 2 hours.

 

Grain – try bulgur, pasta, quinoa or rice

Vegetables – try a mixture of corn, carrots, green beans, onions, mushrooms, peppers or zucchini

Protein – try cooked cubed or ground beef, pork, chicken or turkey, canned tuna or salmon, tofu or beans

Sauce – try one can (10.75 ounces) condensed cream soup such as chicken, potato or tomato soup plus 1 1/4 cups water or low-fat milk

Spices – try basil, oregano, parsley, chili powder, garlic, onion powder or ground ginger

Topping – try grated cheese or crushed whole grain cereal or crackers

Tuscan Steak with Escarole and Beans

Tuscan Steak with Escarole and Beans

Tuscan Steak with Escarole and Beans

 

1 1/2 lb. of flank steak

1/3 cup olive oil

1/4 cup sherry vinegar

1 T. tomato paste

2 garlic cloves, chopped

1 tsp. ground sage

2 tsp. dried oregano

1 tsp. salt

1/2 tsp. pepper

 

olive oil

1 head escarole, washed, drained and chopped in bite-sized pieces

1 cup kidney beans

1 cup pinto beans

salt

pepper

chopped parsley for garnish

 

In a small mixing bowl, combine olive oil, sherry vinegar, tomato paste, garlic, sage, oregano, salt and pepper. Place steak in a resealable bag and add marinade. Let marinate for about an hour or up to 24 hours. Preheat oven to 450 degrees. Remove steak from marinade and place on a baking sheet. Roast in oven for about 8 – 9 minutes. Turn steak over and continue cooking for an additional 4 – 5 minutes. The internal temperature of the steak should be between 120 and 125 degrees. Remove steak from oven and cover with foil. Let steak rest for 10 – 15 minutes. Meanwhile, heat a large sauté pan to medium high and add about 1 T. of olive oil. Add the escarole and sauté for about 4 – 5 minutes. Add the beans and heat through. Season with salt and pepper. To serve, thinly slice steak against the grain. Place escarole and beans on a platter and top with steak. Pour any accumulated pan juices over the top and sprinkle with parsley.

Crispy Beef Bowls

Crispy Beef Bowls

Crispy Beef Bowls

 

1 lb. ground beef

1 T. sesame oil

1 T. ginger root grated

2 garlic cloves minced

1 tsp. chilli flakes

2 T. soy sauce

1 T. honey

1 cup long-grain white rice dry

2 carrots shredded or cut into ribbons

1 cup red cabbage shredded

4 radishes thinly sliced

2 spring onions thinly sliced

1 lime cut into wedges

fresh mint to serve

sesame seeds to serve

salt to taste

pepper to taste

 

In a small saucepan on medium-high heat, combine rice with 2 C. of water and a pinch of salt. Bring to a boil, cover, reduce to a simmer and cook until all of the water has been absorbed and the rice can be fluffed with a fork, about 15 minutes. In a cast-iron or heavy-bottom skillet, warm sesame oil to medium-high heat. Add ground beef, breaking it apart with a wooden spoon, season with a pinch of salt and pepper and cook for 4-5 minutes until lightly browned. Add ginger, garlic, chili flakes, soy sauce and honey, and stir to combine. Continue to cook the beef until dark brown and crispy. Once the beef is cooked, assemble the bowls; divide the rice, vegetables and beef evenly across the bowls. Top with sesame seeds, fresh mint or coriander, and lime wedges to serve.

Sloppy Cowboys

Sloppy Cowboys

Sloppy Cowboys

 

2 lbs. lean ground beef

1/2 tsp. dried oregano

1/2 tsp. dried basil

1/2 tsp. onion powder

1/3 tsp. garlic powder

0.7-oz. pkg. Italian salad dressing mix

1 T. red wine vinegar

1 tsp. Worcestershire sauce

1/3 C. catsup

sandwich buns

1/2 lb. provolone cheese, sliced

 

Brown beef in a large skillet over medium heat; drain. Add remaining ingredients except buns and cheese and mix well. Reduce heat to low; simmer until heated through and slightly thickened. Serve on buns, topped with a slice of provolone cheese. Serves 6 to 8.

Instant Pot Beef Sauerbraten

Instant Pot Beef Sauerbraten

Instant Pot Beef Sauerbraten

 

3 thyme sprigs

1 T. pickling spices

2 bay leaves

3-4 pounds eye of round roast or chuck roast (see notes)

Salt and ground black pepper

3 T. olive oil (divided)

1 large onion, sliced

2 carrots, peeled and cut into 1-inch chunks

2 celery ribs, cut into 1-inch chunks

8 garlic cloves, minced

1/2 cup red wine

1/2 cup red wine vinegar

1 cup beef broth

1/2 tsp. bouillon granules (chicken or beef)

1/4 tsp. salt

1/4 tsp. ground black pepper

1/2 cup gingersnap cookie crumbs (about 10 cookies)

 

Place the pickling spices, thyme sprigs and bay leaves into a cheese cloth bag. Season the meat generously with salt and ground black pepper. Turn the instant pot/pressure cooker to “sauté”. Add 2 T. of oil and allow it to get hot. Add the beef roast to the pot and brown on all sides for about 5 minutes or until golden brown. Transfer the roast to a plate and set aside. Add the remaining oil into the instant pot. Add the sliced onions, carrots and celery. Cook for about 3-4 minutes, stirring often. Add the garlic and cook for an additional minute. Deglaze the pot by adding the wine and the vinegar. Scrape the bottom of the pot with a wooden spoon to loosen any brown bits from the bottom of the pot. Cook for about 2 minutes.  Stir in the broth, bouillon, 1/4 tsp. of salt and 1/4 tsp. of black ground pepper and the spice bag. Press the keep warm/cancel button on the instant pot. Return the meat to the pot with any collected juices. Close the lid. Set the instant pot to meat/stew and set the timer to 55 minutes. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. Then do a quick release. Carefully unlock and remove the  lid. Remove the roast to a cutting board and let it rest, covered with aluminum foil for about 5 – 10 minutes. In the meantime, remove the spice bag from the pressure cooker and stir in the gingersnap cookie crumbs. Using an immersion blender, blend most of the veggies in the sauce (I do a quick blend so I am left with a few chunks of carrots and onions). If you prefer a totally smooth sauce you can blend a bit longer. Turn the instant pot to “sauté” for 5 minutes. (while you slice the meat). Slice the meat thinly.  Press the cancel/warm function and taste the sauce. Adjust the seasoning to your taste. Return the meat to the instant pot and spoon the sauce over so all the slices get coated with the sauce. Serve or keep it warm in the pressure cooker until you are ready to serve.

Instant Pot Korean Ground Beef (Bulgogi)

Instant Pot Korean Ground Beef (Bulgogi)

Instant Pot Korean Ground Beef (Bulgogi)

 

2 tsp. Vegetable Oil

1 1/2 lb. Ground Beef or Ground Turkey, 90% lean is best

7 cloves Garlic (or 1 T. pressed garlic)

1/3 cup Soy Sauce, low sodium

1/2 cup Water

3 T. Brown Sugar

1 T. Sesame Oil

1 T. Ginger Root, grated (or 1 tsp. powdered ginger)

1/2 Asian Pear, grated (optional)

3/4 tsp. Red Pepper Flakes (or more for some spice)

1/2 tsp. White Pepper (or black)

For the Rice – I use a 7″ x 2.5″ pan

1 1/2 cups Jasmine Rice, rinsed

1 1/2 cups Water

2 T. Butter

To Serve

Tortillas (for tacos)

Lettuce Leaves (for lettuce wraps)

Garnish

2 Green Onions, sliced

Sesame Seeds

 

Get all of your ingredients together and measured out. This will make the process go smoother. Also have the rice in the pan and ready to go. Turn on the pot’s Sauté setting. When it is hot, add the oil, and then the ground beef. Cook beef until it loses the pink color. I use 90% lean beef, so I don’t drain, but drain the excess fat if there is more than a few tsp.. Add garlic, soy sauce, water, brown sugar, sesame oil, ginger, Asian pear (if using), red pepper flakes, and white pepper. Mix well, scraping the bottom of the pot to get up any browned bits so you don’t get the Burn error. Cancel the Sauté setting. Set the trivet in the pot over the beef. Put the rice, water, and butter in the pan and set on top of the trivet. Close the lid and set the steam release knob to the Sealing position. Press the Pressure Cook/Manual button or dial and the + or – button or dial to select 3 minutes. When the cook cycle is finished, let the pot sit undisturbed for 9 minutes (9-minute Natural Release). Then turn the steam release knob to the Venting position and release the remaining pressure/steam. When the pin in the lid drops down, open the lid and use silicone mitts, a pan gripper, or such to carefully remove the pan of rice. Then fluff the rice with a fork.  Remove the trivet and stir the bulgogi. Serve the bulgogi over rice, on lettuce leaves, in taco shells/tortillas, garnish, and enjoy!

Instant Pot Country Beef Stew

Instant Pot Country Beef Stew

Instant Pot Country Beef Stew

 

1 ½ Pounds Beef Stew Meat

1 T. Olive Oil

1 Tsp. Salt

1 Tsp. Pepper

1 Tsp. Italian Seasoning

2 T. Worcestershire Sauce

3 Cloves Garlic, Minced

1 Large Onion, Chopped

1 16 Ounce Bag Baby Carrots, Cut Into Slices

1 Pound Potatoes, Cubed

2 ½ Cups Beef Broth

1 10 Ounce Can Tomato Sauce

2 T. Cornstarch

2 T. Water

 

Add the olive oil to the instant pot and turn on the sauté function. When the oil starts to sizzle add the meat and season with the salt, pepper, and Italian seasoning. Cook the meat until Browned on all sides. Add the beef broth to the instant pot and use a spoon to scrape the brown bits from the bottom of the pan. Add the Worcestershire sauce, garlic, onion, carrots, potatoes, and tomato sauce. Close the lid and steam valve on the instant pot. Cook on high pressure for 35 minutes, then allow the pressure to release naturally for 10 minutes before doing a quick release. Mix together the cornstarch and cold water in a small bowl and stir into the stew (before it cools!) until thickened.

Fennel  Beef Kabobs

Fennel  Beef Kabobs

Fennel  Beef Kabobs

4 wooden skewers, 10 to 12 inches long
2 tsp. olive oil
1 tsp. fennel seeds, crushed
1/2 tsp. salt
1/4 tsp. coarsely ground black pepper
Pinch crushed red pepper (optional)
1 boneless beef top sirloin steak, 1 inch thick
(1 pound), cut into 1-1/4 -inch pieces

In medium bowl, combine oil, anise seeds, salt, black pepper, and crushed red pepper, if using. Add beef, tossing until well coated. Cover and let beef stand 20 minutes at room temperature to marinate. Meanwhile, prepare grill. Soak wooden skewers in water 15 minutes. Loosely thread meat into skewers. Grill over medium heat 8 to 10 minutes for medium-rare or until desired doneness, turning occasionally.

4 Servings

Calories: 186

Flank Steak Tacos with Roasted Corn and Avocado Salsa

Flank Steak Tacos with Roasted Corn and Avocado Salsa

Flank Steak Tacos with Roasted Corn and Avocado Salsa

 

1 lb. Flank or Skirt Steak

1 T. Cumin

1/2 T. Chili Powder

1/2 T. Chipotle Powder

1/2 T. Ancho Powder

1 tsp. Oregano

1/2 tsp. Garlic Powder

1/2 tsp. Red Pepper Flake

1 T. Avocado or Grapeseed oil

Salt & Pepper to taste

 

1 Avocado diced

1 Cup Roasted Corn frozen or fresh

1 Serrano Pepper finely diced

2 Garlic Cloves finely diced

1/2 Red Onion finely diced

1 Lime zested and juiced

1 T. Cilantro chopped

Salt & Pepper to taste

 

Orange Zest

Flour Tortilla

Queso Blanco

 

Dry the steak with paper towel. Coat in the spice mix. Heat the oil in a skillet over medium-high heat.

Cook the steak on each side for about 4-5 minutes. Let the steak rest for 10 minutes. To defrost frozen corn, microwave with a little bit of water for about a minute. Strain off excess water after. Combine all of the salsa ingredients. Heat the tortillas over an open gas range flame for about 30 seconds-1 minute per side. Add the meat and salsa. Top with cheese, orange zest, and torn cilantro.

Sesame Flank Steaks with Grilled Green Onion

Sesame Flank Steaks with Grilled Green Onion

Sesame Flank Steaks with Grilled Green Onion

 

2 1½-pound flank steaks, about ½ inch thick, trimmed of excess fat

½ cup soy sauce

8 T. sesame oil, divided

6 T. rice wine vinegar

Vegetable oil for oiling grill rack

2 bunches green onions

Sea salt or kosher salt

 

3 T. sesame seeds, toasted Place steaks in a shallow nonreactive dish, which will hold them comfortably in a single layer. In a small bowl, whisk together soy sauce, 6 T. of the sesame oil, and vinegar. Pour marinade over the meat and marinate 6 hours or overnight, turning several times. When ready to cook meat, oil a grill rack and arrange 4 to 5 inches from heat source. Prepare a grill for a hot fire (high temperature). Cut off root ends of green onions, then trim stems, leaving 4 inches of the green. Place the onions in a shallow dish or pan and brush all over with remaining 2 T. of sesame oil. Set aside. When grill is hot, remove steaks from marinade. Pat dry lightly with paper towels, then grill 6 to 7 minutes per side for medium-rare. (Internal temperature should be 145 degrees F.) Remove to a platter and cover loosely with aluminum foil to keep warm. Grill green onions, turning occasionally, until slightly charred, 3 to 5 minutes. Remove to a side dish. To serve, slice the meat diagonally, across the grain, into ¼-inch-thick slices. Arrange slices on a serving platter. Garnish platter with grilled onions. Season meat and onions with salt, then sprinkle with sesame seeds.

Sesame-Glazed Beef & Veggie Bowl

Sesame-Glazed Beef & Veggie Bowl

Sesame-Glazed Beef & Veggie Bowl

 

1 T. olive oil

1 pound beef steak

¼ C. diced onion

2 C. broccoli florets

½ C. sugar snap peas

¼ C. reduced-sodium tamari sauce

1 T. toasted sesame oil

1 T. minced garlic

½ C. beef broth

1 tsp. tapioca flour

¼ C. chopped scallions

1 T. sesame seeds

 

In a large skillet, heat the olive oil over medium-high heat. Pat the beef dry and season it with salt and pepper to taste. Add it to the hot pan and brown it for 3 to 4 minutes per side. Remove the beef and set aside, reserving the grease in the skillet. Reduce the heat to medium. Add the onion to the skillet and cook for 3 to 4 minutes, until translucent. Add the broccoli florets and cook for another 3 to 4 minutes, until brown. Add the sugar snap peas and cook for 1 to 2 minutes. Meanwhile, in a small mixing bowl whisk together the tamari sauce, toasted sesame oil, minced garlic, beef broth, and tapioca flour until dissolved. Add the sauce to the skillet, stirring to coat the vegetables. Bring the mixture to a boil and then reduce the heat to medium-low. Cut the steak into small pieces, about 1 inch square, and add it back to the pan, simmering for 5 to 7 minutes, until the beef is cooked to desired doneness. Divide vegetables and steak mixture into 4 individual bowls. Garnish with the scallions and sesame seeds and serve. Note: You can make this dish ahead or store leftovers in an airtight container in the refrigerator 3 to 4 days. For long-term storage, freeze individual portions. Defrost overnight in the refrigerator before reheating.

 

4 servings, 402 calories, 26g fat, 2g Fiber

Asian Beef and Snow Peas

Asian Beef and Snow Peas

Asian Beef and Snow Peas

 

2 Tablespoons extra virgin olive oil

1 1/2 cups sliced mushrooms

1 pound beef sirloin (sliced into thin strips)

5 ounces of snow peas

1 cup kale

2 cups cooked brown rice

1/2 cup soy sauce

4 Tablespoons brown sugar

2 Tablespoons rice vinegar

1/2 teaspoon ginger

1 Tablespoon hoisin sauce

4 cloves garlic, minced

 

In a skillet over medium heat, combine the oil and mushrooms. Stir occasionally and cook for 5 minutes. While mushrooms are cooking, start making the sauce by combining all sauce ingredients in a bowl and whisking until combined. After the mushrooms have cooked, add beef to the skillet and continue flipping occasionally until beef is browned on both sides. Add snow peas and kale to skillet, then slowly pour sauce over the whole skillet. Reduce heat to low and allow sauce to heat up while stirring occasionally for 2 minutes. Serve over brown rice.

Skillet Bowtie Lasagna

Skillet Bowtie Lasagna

Skillet Bowtie Lasagna

 

1 lb. ground beef

1 onion, chopped

1 clove garlic, chopped

14-1/2 oz. can diced tomatoes

1-1/2 c. water

6-oz. can tomato paste

1 T. dried parsley

2 t. dried oregano

1 t. salt

2-1/2 c. bowtie pasta, uncooked

3/4 c. small-curd cottage cheese

1/4 c. grated Parmesan cheese

 

In a large skillet over medium heat, brown beef, onion and garlic; drain. Add tomatoes with juice, water, tomato paste and seasonings; mix well. Stir in pasta; bring to a boil. Reduce heat, cover and simmer for 20 to 25 minutes, until pasta is tender, stirring once. Combine cheeses; drop by rounded tablespoonfuls onto pasta mixture. Cover and cook for 5 minutes. Serves 4.

Saucy Beef Skillet

Saucy Beef Skillet

Saucy Beef Skillet

3 T. oyster sauce or soy sauce

1-1/2 T. dry sherry or orange juice

2 t. cornstarch

1/2 t. sugar

2 T. peanut oil

2 lbs. beef round steak, thinly sliced

6 green onions, sliced 1/2-inch long

 

In a bowl, mix together sauce, sherry or orange juice, cornstarch and sugar; set aside. Heat oil in a large skillet over medium heat; add steak and cook for about 3 minutes. Stir in sauce mixture. Add green onions and cook for an additional 10 minutes, or until steak is cooked through and onions are tender. Serves 4.

Spicy Beef and Noodles

Spicy Beef and Noodles

Spicy Beef and Noodles

 

1 pound boneless shell sirloin steak

Salt and pepper

1 tsp. plus 2 T. vegetable oil

4 cinnamon sticks

4 whole cloves

4 garlic cloves, sliced thin

1 (11/2-inch) piece fresh ginger, peeled and cut into thin strips

2 C. low-sodium chicken broth

2 T. soy sauce

1 tsp. red pepper flakes

4 packages instant ramen noodles, seasoning packets discarded

1 1/2 pounds flat-leaf spinach, stemmed and washed

 

Pat steak dry with paper towels and season with salt and pepper. Heat 1 tsp. oil in large skillet over medium-high heat until just smoking. Add steak and brown on both sides, about 3 minutes per side. Transfer steak to plate and tent with foil.    Reduce heat to medium and add remaining 2 T. oil, cinnamon, and cloves. Cook until cinnamon sticks unfurl, about 1 minute. Add garlic and ginger and cook until soft, 1 to 2 minutes. Add broth, soy sauce, and pepper flakes, scraping up any browned bits. Increase heat to high and simmer until reduced by half, about 8 minutes. Discard cinnamon and cloves. Meanwhile, bring 4 quarts water to boil in large pot. Cook noodles until almost tender, about 2!4 minutes. Stir in spinach and cook until wilted, about 30 seconds. Reserve Vi C. cooking water, drain, and return noodles and spinach to pot. Add sauce and reserved cooking water (if needed) and cook over medium-low heat until flavors meld, about 1 minute.  Divide noodles among individual bowls. Slice meat against grain and serve over noodles.

Beef and Rice Meatballs with Lemon-Olive Oil Sauce

Beef and Rice Meatballs with Lemon-Olive Oil Sauce

Beef and Rice Meatballs with Lemon-Olive Oil Sauce

 

Don’t use uncooked rice, even though many recipes do. If the rice is raw, the grains won’t cook through in time. Thawed frozen, store-bought shelf-stable or home-cooked leftover long-grain rice all do nicely. Make sure it’s at room temperature so the grains are easy to mash with a fork.

 

1 cup cooked long-grain white rice, room temperature

2 slices hearty white sandwich bread, torn into small pieces

1 cup low-sodium beef broth, divided

4 T. finely chopped fresh dill, divided

Kosher salt and ground black pepper

1 pound 85 percent lean ground beef

1 large egg yolk

3 medium garlic cloves, finely grated

2 tsp. dried oregano, divided

5 T. extra-virgin olive oil, divided

2 T. lemon juice

 

In a large bowl, mash the rice with a fork until smooth and pasty. Add the bread, ¼ cup of broth, 2 T. of dill, 2 tsp. salt and 1 tsp. pepper. Using your hands, mix and mash the ingredients to a paste. Add the beef, egg yolk, half of the garlic and 1 tsp. of oregano, then mix with your hands until the mixture is homogeneous. Divide into 12 portions, form into smooth balls and place on a plate. Refrigerate, uncovered, for about 10 minutes. In a 12-inch nonstick skillet over medium-high, heat 2 T. of oil until shimmering. Add the meatballs and cook without disturbing until lightly browned on the bottoms, about 3 minutes. Carefully turn the meatballs and cook until browned on the second sides, about another 3 minutes. Add the remaining garlic and the remaining 1 tsp. oregano and cook, stirring, until fragrant, about 30 seconds. Add the remaining ¾ cup broth, then scrape up any browned bits. Bring to a simmer, then cover, reduce to medium-low and cook, gently stirring once or twice, until the centers of the meatballs reach 160°F, 5 to 7 minutes. Using tongs, transfer the meatballs to a serving dish and tent with foil. Bring the liquid in the pan to a boil over medium-high and cook, stirring occasionally, until thick enough that a spatula drawn through it leaves a trail, 2 to 3 minutes. Off heat, whisk in the remaining 3 T. olive oil and the lemon juice. Taste and season with salt and pepper. Pour the sauce over the meatballs and sprinkle with the remaining 2 T. dill.

Roasted Prime Rib with Sautéed Mushrooms and Creamy Horseradish Sauce

Roasted Prime Rib with Sautéed Mushrooms and Creamy Horseradish Sauce

Roasted Prime Rib with Sautéed Mushrooms and Creamy Horseradish Sauce

 

2 T. kosher salt, plus more to taste

3 tsp. ground black pepper

3 cloves garlic

2 medium shallots

2 T. fresh rosemary leaves

2 T. fresh thyme leaves

1/2 cup olive oil

1 ( 8lb) standing rib roast, trimmed (to multiply or divide the recipe,this translates to roughly 1 rib for every 2-3 people)

 

1 cup heavy cream

6 T. lemon juice

1/2 tsp. salt

1/4 tsp. paprika

1/4 tsp. cayenne pepper

 

2 pounds mushrooms, washed, dried, and if large, chopped

4 T. unsalted butter

2 T. olive oil

1 1/2 T. Worcestershire sauce

2 cloves garlic, finely chopped

salt and pepper, to taste

6 T. fresh parsley, chopped

 

MARINATE: In a food processor, place salt, pepper, garlic, shallots, rosemary, thyme, and olive oil. Pulse until combined. Place the roast bone-side down in a large pan and pour the marinade over it. Rub as much as you can into every crevasse. Cover and refrigerate 4 to 24 hours. ROAST: Remove the meat and let it come to room temperature, about 1 hour before you plan to put it into the oven. Meanwhile, preheat the oven to 550° F and place the rack in the center. Insert a meat thermometer into the thickest part of the roast. When the oven is ready, place the roast, uncovered, into the oven. Immediately reduce the oven temperature to 350. Cook until the thermometer registers 125 degrees, about 15-20 minutes per pound, or 2 1/2 hours for an 8 lb roast. Check the temperature of the meat in several other places. A range of 125-155 will give you a good variety of doneness. Cover the roast with foil and let it rest on the counter at least 15 minutes before carving. MAKE THE SAUCE : You can do this while the meat cooks. In a medium bowl, beat cream until stiff. With the mixer on, add lemon juice, salt, paprika, cayenne and horseradish. Chill until ready to serve. SAUTE THE MUSHROOMS: Heat a large skillet over high heat. Add the butter and olive oil. When the butter foams, give the pan a shake and then add the mushrooms, Worcestershire sauce, and garlic. Toss the mushrooms until brown, about 5-10 minutes. Remove from heat and season with salt and pepper to taste. Toss with parsley and then place in a serving dish. CARVE: Slice the first piece between the ribs, close to the bone. Cut the second piece half way to the next bone and so on and so on giving each person basically half of the meat between the ribs. SERVE: Top with sauteed mushrooms and whipped horseradish sauce. Garnish with fresh parsley.

 

Meatballs and Peas Tagine with Asparagus and Eggs

Meatballs and Peas Tagine with Asparagus and Eggs

Meatballs and Peas Tagine with Asparagus and Eggs

 

For the meatballs (kefta):

1lb ground beef or lamb

1 small onion, grated

1 garlic, minced

2 tbsp parsley, chopped

2 tbsp cilantro, chopped

½ tsp cumin, freshly ground

¼ tsp paprika

1 pinch of cayenne or to taste (optional)

Salt

Freshly ground black pepper

 

For the sauce and vegetables:

1lb fresh or frozen green peas

½ lb tender asparagus, trimmed and cut into ½ inch segments

2 tbsp oil

1 medium onion, chopped

½ tsp turmeric

1 tsp ground ginger

¼ tsp saffron

Juice of ½ lemon

A small handful of chopped parsley

4 eggs

 

Combine all the ingredients for the kefta together and form into small meatballs. Heat 1 tbsp of oil in a large, fairly deep pan and brown the meatballs on all sides. Remove from pan and set aside.  Pour the remaining oil into the same pan and add the chopped onion. Cook until translucent but not browned. Add the spices and 1 ½ cups of water. Season with salt and pepper and bring to a boil. Gently slide down the meatball and cook, covered, for 15 minutes. Add the peas and asparagus to the sauce and continue cooking for another 10 minutes, uncovered, until the vegetables are tender, and the sauce has thickened a bit. Carefully break the eggs into the sauce and poach them until set. Add the lemon juice and chopped parsley and serve at once with bread to soak up the goodness that is this sauce.

 

Smokey Top Sirloin

Smokey Top Sirloin

Smokey Top Sirloin

 

4 Carrots, cut into 1” pieces

1 Yellow Onion, chopped

½ lb. Russet Potatoes, chopped

1 ½ lb. boneless Beef Top Sirloin, trimmed

½ tsp. each Salt, Pepper, Smoked Paprika

1 C. Catsup

½ C. Beef Broth

1 T. fresh Lemon Juice

2 cloves Garlic, minced

 

Place first 3 ingredients in a lightly greased 5- to 6-quart slow cooker. Sprinkle steak with salt, pepper, and paprika; place on top of carrot mixture. Stir together ketchup and remaining ingredients. Spread sauce over steak. Cover and cook on LOW 7 to 8 hours or until steak is tender. Cut steak into 1-inch-thick slices; serve with carrot mixture and crescent rolls.

Browned Butter Cheeseburgers

Browned Butter Cheeseburgers

Browned Butter Cheeseburgers

 

1 lb. ground beef

pinch kosher salt approx. 1-1/2 teaspoon

ground peppercorn to taste

1 Tablespoon garlic powder

1 stick butter

3 slices American cheese

 

Desired Toppings, such as

Tomatoes

Bacon

Red Onions

Lettuce or Spinach

Mustard

Honey Mustard

Spicy Mustard

Ketchup

Mayo

Pickles

 Avocado

Spicy or Fiesta Ranch

Crispy Fried Onions

Fried Egg

BBQ Sauce

Sriracha

Steak Sauce (like A1)

Caramelized Onions

Peppers

Hummus

 Relish

Hot Sauce

Slaw

Chips

Jalapenos

Grilled Pineapple

Teriyaki Sauce

Queso

Crumbled Blue Cheese

Chili

Turn skillet on to 350 degrees. Mix ground beef, salt, pepper, and garlic powder. Coat the electric skillet with the butter. (Approximately 3 Tablespoons.) Patty out the burgers, with the center of the patty pressed in a little bit.  This will let the juices run to the center and the patty will end up flatter instead of bulged up in the center as it cooks.  Place in the skillet covered, cooking for a couple of minutes until the tops of the burgers turn tan and the bottoms are a gorgeous brown. Flip the burgers and cook for a couple of minutes, or until the juices forming out the top run clear and are no longer pink/red. DO NOT mash down the burgers while cooking. This will release the juices that you want to stay in. Turn skillet down to a simmer and place a slice of cheese on each burger. Remove cheeseburgers from skillet and place on a dish close to one another to trap in heat. Dump the grease out of the skillet into a heatproof bowl. Increase the heat to 300 and coat the skillet with butter. Place each bun half on the skillet and toast the buns for about 30 seconds. Once the buns are toasted, you’re ready to assemble the cheeseburgers!

Grilled Steak and Radishes with Mustard Butter

Grilled Steak and Radishes with Mustard Butter

Grilled Steak and Radishes with Mustard Butter

 

2 T. olive oil, plus more for the grill

4 T. (½ stick) unsalted butter, at room temperature

2 tsp. Dijon mustard

Kosher salt

1 T. finely chopped fresh flat-leaf parsley (optional)

1½ to 2 pounds hanger steak (about 1 inch thick) or skirt steak (about ½ inch thick)

Freshly ground black pepper

8 to 12 radishes, preferably with green tops attached, halved lengthwise

 

Prepare a grill or grill pan for high heat. Lightly oil the grill grate with olive oil. In a small bowl, stir together the butter, mustard, ½ tsp. kosher salt, and the parsley, if using. Set aside. Season the steak generously with salt and pepper, using 1 tsp. salt and ¾ tsp. pepper for each pound of meat. Grill, turning once, until nicely charred all over, about 5 minutes per side for medium-rare hanger steak, or 3 to 4 minutes per side for medium-rare skirt steak. (If you’re using an instant-read thermometer to check doneness, aim for 130°F.) Transfer the steak to a cutting board and let it rest for 10 minutes. Meanwhile, drizzle the radish bulbs and greens with 2 T. olive oil and season with ½ tsp. salt and ¼ tsp. pepper. Reduce the grill heat to medium-high. Grill the radishes until the bulbs are crisp-tender and the greens are a little charred, 2 to 4 minutes per side, depending on the size of your radishes. Slice the steak against the grain. Arrange on a serving platter with the radishes. Serve the steak and radishes warm, with the mustard butter spooned over the top.

Salisbury Steak

Salisbury Steak

Salisbury Steak

1 pound lean ground beef

1/4 cup panko bread crumbs

2 tablespoons tomato paste

1 teaspoon Worcestershire sauce

1 teaspoon ground mustard

1/2 teaspoon onion powder

1/2 teaspoon fresh ground pepper

pinch of salt

For the gravy:

1 large vidalia onion, diced

4 ounces sliced white mushrooms

1 teaspoon fresh chopped thyme leaves

1/2 teaspoon garlic powder

2 1/2 tablespoons flour or cornstarch

3 cups beef stock

1 teaspoon Worcestershire sauce

1 tablespoon butter

kosher salt and pepper, to taste

Chopped fresh parsley or chives

 

In a large bowl, use your hands to blend together the beef, bread crumbs, tomato paste, Worcestershire sauce, ground mustard, onion powder, pepper and salt until well combined. Divide the beef mixture into four equal size portions and form into patties about 1/2 inch thick. Heat 1 teaspoon olive oil over medium heat in a large cast iron or heavy bottomed skillet. Add the patties to the pan and cook until browned, approximately 2-3 minutes. Turn the patties over and cook for 3-4 minutes longer or until browned. Transfer to a platter and keep warm. Pour off the fat in the pan and return to the heat. Add the onions to the pan and cook until translucent. Add the mushrooms and cook until softened. Stir in the thyme, garlic powder and flour. Cook for 1 minute. Slowly add the beef stock scraping the bottom of the pan to loosen the brown bits. Stir in the Worcestershire sauce and bring the mixture to a boil. When the gravy begins to thicken, turn the heat down and stir in the butter. Season with salt and pepper to taste. Return the beef patties to the pan and cook for 5-7 minutes or until they are no longer pink in the middle. Sprinkle with parsley or chives, if desired. Serve immediately

Air Fryer Steak Fajitas

Air Fryer Steak Fajitas

Air Fryer Steak Fajitas

 

1 lb steak (skirt, flank, ribeye)

1/2 green pepper sliced

1/2 red pepper sliced

1/2 onion sliced

3 tbsp fajita seasoning

8 tortillas

shredded cheese

salsa

sour cream

1-2 avocados sliced

 

Let the meat come to room temperature. Slice meat against the bias into bite size thin strips. Heavily sprinkle steak strips & veggies with fajita seasoning – toss to coat. Place steak & veggies in air fryer basket and spritz with olive oil. Air Fry at 375 for 6 minutes. Open the air-fryer basket and using tongs – toss steak & veggies – sprinkle with a little more seasoning. Air Fry for an additional 6 minutes. You can temp check your steak with a meat thermometer – the best steak is medium rare when the meat reaches 135-140 degrees. Serve those air fryer fajitas with warm corn or flour tortillas and all the fixins!

CrockPot Layered Dinner–Steak, Potatoes, Corn on the Cob

CrockPot Layered Dinner–Steak, Potatoes, Corn on the Cob

CrockPot Layered Dinner–Steak, Potatoes, Corn on the Cob

This is what I used. You can use whatever meat or vegetables you have in the house. The trick is to not use too much liquid when cooking the meat, so the potatoes and the corn (or whatever you’re using) isn’t floating in juice.

 

1 1/1 lb. rib eye steak

1 T. of your favorite seasoning rub

1 T. dried onion flakes (a tiny fresh onion, diced, would be fine)

2 T. Worcestershire sauce

1/4 C. tequila (or broth, apple juice, etc.)

 

2-4 potatoes

2-4 ears of fresh corn

aluminum foil

 

In my 6 quart Smart Pot, I used 2 whole brown potatoes, and 4 ears of corn. I could have fit another potato in, probably.  Put meat in the bottom of the crockpot. Rub with seasoning and onion, and flip over to get the other side. Add tequila and Worcestershire sauce.  Wash potatoes and cover with foil. Add to the pot. Shuck the corn, and wrap each ear in foil. Add to the crockpot. It doesn’t seem to matter if the potatoes are closer to the meat, or the corn. The new crockpots heat from the sides as well as from the bottom, so everything will cook through regardless of location. Cover and cook on high for 5-7 hours, or on low for about 8. I cooked our dinner for 6 hours on high. My crockpot was quite full.

Instant Pot Brisket

Instant Pot Brisket

Instant Pot Brisket

4 pounds beef brisket, trimmed

2 T. olive oil

4 garlic cloves, finely chopped

3/4 C. beef broth

 

2 T. brown sugar

2 T. paprika

1 T. chili powder

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons salt

1/2 teaspoon ground black pepper

1 teaspoon ground mustard

1/2 teaspoon ground cumin

 

1 1/2 C. ketchup

1/2 C. apple cider vinegar

3/4 C. brown sugar

2 teaspoons onion powder

2 teaspoons ground mustard

1 T. Worcestershire sauce

1 teaspoon liquid smoke

3 T. molasses

1/4 teaspoon ground black pepper

1/4 teaspoon cayenne pepper (or to taste)

 

In a small bowl, mix all the rub ingredients. Season the brisket all over with the rub. If you have time, let it sit in the refrigerator wrapped in plastic for up to 24 hours. In a medium bowl, mix all the BBQ sauce ingredients. Turn the instant pot/pressure cooker to “sauté”. Add the oil and allow it to get hot. Add the brisket to the pot and sear both sides for about 4-5 minutes or until golden brown. Remove the brisket from the pot and place it in a bowl or plate. Add the garlic and cook for about 1 minute, making sure the garlic doesn’t burn. Press the keep warm/cancel button on the instant pot. Add the broth and with a wooden spoon or spatula scrape the bottom of the pot to remove some of the bits stuck at the bottom of the pot. Add the BBQ sauce. Return the brisket to the pot with any collected juices. Toss well making sure the meat is well coated. Close the lid. Set the instant pot to meat/stew and set the timer to 75 minutes. *See notes Once the cooking cycle is complete, allow the pressure to release naturally for about 10 minutes. Then do a quick release for the remaining pressure. Transfer the brisket to a cutting board. Cover with aluminum foil and let the meat rest for about 10 -15 minutes. Turn the instant pot/pressure cooker to “sauté” and cook/reduce the sauce for 5 to 8 minutes, stirring a few times. Press the warm/cancel button. Slice the beef brisket against the grain and serve with the BBQ sauce. You can also returned the sliced brisket to the instant pot making sure the slices are covered with the sauce (to prevent the meat from drying). Keep it warm until ready to serve.

 

If your IP doesn’t have a meat/stew option just chose “Pressure Cook” and set the timer.

 

2 to 3 pounds brisket: Cook on high pressure for 55 to 60 minutes.

4 to 5 pounds brisket: Cook on high pressure for 75 minutes.

6 to 7 pounds brisket: Cook on high pressure for 90 minutes.

 

If your brisket is too big, cut it in half so it fits comfortably into the instant pot.

 

I cut my brisket into 2 pieces and seared it one piece at a time not to over crowd the pot.

 

If your pressure cooker gets too hot after searing the meat, you can press the warm/cancel button before adding the garlic. The garlic will still get aromatic with the remaining heat.

Crockpot Guiness Glazed Meatballs

Crockpot Guiness Glazed Meatballs

Crockpot Guiness Glazed Meatballs

 

Meatballs

2 lbs. extra lean ground beef

¾ cups seasoned dried bread crumbs

½ cup minced onion

⅓ cup Guinness beer

4 garlic cloves minced

2 eggs

1 teaspoon paprika

½ teaspoon salt

½ teaspoon pepper

¼ teaspoon cayenne pepper

Sauce

½ tablespoon oil

½ cup diced onion

3 cloves garlic minced

1 ½ cups Guinness beer

1 6 oz. can tomato paste

½ cup barbeque sauce

½ cup brown sugar

1 tablespoon worcestershire sauce

½ tablespoon whole grain dijon mustard

1 teaspoon thyme

chopped parsley for garnish

 

Preheat oven to 375℉. Line a large sheet pan with parchment paper. In a large bowl, mix all meatball ingredients (ground beef through cayenne pepper) with hands or a large spoon until thoroughly combined. Form mixture into 1 ½” balls and place on sheet pan and cook for 15 minutes. Place in crockpot. While meatballs are cooking, prepare sauce. In a medium saucepan, heat oil and sauté ½ cup diced onion, and 3 garlic cloves over medium high heat for 5 minutes or until onion is softened.

Whisk in 1 ½ cups Guinness beer, tomato paste, barbeque sauce, brown sugar, Worcestershire sauce, mustard, and thyme. Bring to a boil and then turn heat down to low and simmer for 10 minutes. Pour sauce over meatballs in crockpot. Set crockpot to low and cook for 2-3 hours. Garnish with chopped parsley and serve over mashed potatoes.

Instant Pot Creamy Shells and Beef

Instant Pot Creamy Shells and Beef

Instant Pot Creamy Shells and Beef

1 T. olive oil

1 small yellow onion, chopped

1-pound lean ground beef

1 teaspoon sea salt

1/2 teaspoon ground black pepper

1 T. Italian seasoning

1 teaspoon garlic powder

1 1-pound box medium shell pasta

1 24-ounce jar marinara sauce

3 C. water

1 1/2 C. heavy cream

1 C. shredded Parmesan cheese

 

Turn Instant Pot to sauté setting and wait for the display to turn to HOT. Add olive oil and onions and cook until slightly soft. Add ground beef, break up with spatula, and cook until no longer pink, stirring frequently to make sure it doesn’t stick to pot Season with sea salt, pepper, Italian seasoning and garlic powder, and  hit CANCEL. Add shells over ground beef, then add the marinara sauce and water. Do not stir but press lightly with spoon to ensure pasta is completely covered with sauce and water. Place lid on Instant Pot, close, and make sure vent is set to SEALING position. Hit PRESSURE COOK for 5 minutes, or half the cooking time on the box of pasta. When pressure cooking is done, do a quick release, then remove lid and hit CANCEL to turn cooker off. Stir in heavy cream and Parmesan cheese and serve.

Crockpot or Instant Pot Mongolian Beef Meatballs

Crockpot or Instant Pot Mongolian Beef Meatballs

Crockpot or Instant Pot Mongolian Beef Meatballs

Sauce:

2 tsp. sesame oil

2 T. garlic minced

2 T. ginger paste

1 C. low sodium soy sauce

2 tsp. sriracha

1 1/2 C. water

1 C. brown sugar

¼ C. hoisin sauce

3 T. oyster sauce

½ tsp. black pepper

 

60 homestyle meatballs

1 C. green onions sliced

2 T. toasted sesame seeds

 

Instant Pot Directions: In a large bowl mix all sauce ingredients together and stir well. Add frozen meatballs to an instant pot liner and pour sauce over the top. Place lid on instant pot and lock into place, set valve to sealing. Cook on manual pressure for 10 minutes Quick release pressure Remove lid, and hit the “cancel” button, then hit the “sauté” button Cook on “sauté” mode, stirring regularly, to reduce the sauce, cook until it reaches desired thickness, 5-10 minutes Once desired thickness is reached for the sauce, remove from instant pot to serving dish, and garnish with toasted sesame seeds and green onions Serve immediately over cooked brown rice.

 

Slow Cooker Instructions: Add all sauce ingredients to the slow cooker and stir well.  Thaw pre-cooked meatballs, or partially thaw them. Or use fresh (raw) meatballs. Add meatballs to the slow cooker, and cover with a lid.  Cook on high 1.5 – 2 hours (for thawed cooked meatballs) or low for 4 hours. If using raw meatballs, increase cooking time to 2-3 hours on high and 5-6 hours on low.  If when cooking time is up, sauce has not reached desired thickness (unlikely), reduce sauce by cooking it over medium-high heat on a stove top.  When done cooking, garnish with sesame seeds and green onions