Beef

“my Family Loves This, Need To Make A Double Batch To Fill My Crew. One Of The Family’s Favorite New Meals!” Better-than-takeout Beef And Broccoli Recipe. | Via@sparkpeople#food #dinner #chinese

Source: recipes.sparkpeople.com

Follow Me on Pinterest

Skirt Steak with Pomegranate Gastrique

Skirt Steak with Pomegranate Gastrique
Cuisine: American
Recipe type: Meat & Chicken
Serves: 2

Prep time: 
Cook time: 
Total time: 

Ingredients
  • 1 ¼ lb. skirt steak
  • 1½ tsp. olive oil, divided
  • 1 cup pomegranate juice
  • 4 tsp. brown sugar, packed
  • 2 tsp. balsamic vinegar, divided
  • Salt and pepper

Instructions
  1. Sprinkle steak very generously with coarsely ground pepper and salt. Heat olive oil in large nonstick skillet over medium-high heat. Add steak, cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steak to platter.
  2. Add pomegranate juice, golden brown sugar, and balsamic vinegar to skillet; boil until reduced to ¼ cup glaze, stirring occasionally, about 5 minutes. Season glaze to taste with salt.
  3. Drizzle glaze generously around steak and serve.Skirt Steak with Pomegranate Gastrique

 

Braised Short Ribs

Braised Short Ribs
Cuisine: American
Recipe type: Meat
Serves: 6

Prep time: 
Cook time: 
Total time: 

Ingredients
  • 6 bone-in beef short ribs
  • 3 tbs. vegetable oil
  • 2 medium onions, chopped
  • 2 medium carrots, chopped
  • 2 celery stalks, chopped
  • 3 tbs. flour
  • 2 tbs. tomato paste
  • 1 750 ml bottle of dry red wine
  • 8 sprigs of thyme
  • 4 sprigs of oregano
  • 2 sprigs of rosemary
  • 2 bay leaves
  • 8 cloves of garlic, peeled
  • 4 cups beef stock
  • Salt and pepper

Instructions
  1. Pre-heat oven to 350 degrees. In an enameled cast-iron casserole, heat vegetable oil. Season short ribs liberally with salt and pepper, cook on all sides over medium high heat until browned, about 2 minutes on each side. Transfer ribs to bowl and set aside.
  2. Add chopped onions, celery, and carrots to the casserole and cook over moderate heat until softened, stirring occasionally, about 5 minutes. Add flour and tomato paste, stirring frequently until well combined and deep red, about 2-3 minutes. Stir in wine, then add ribs back into pot. Bring to a boil, and simmer for about 25 minutes until the wine is reduced by half.
  3. Add all of the herbs, stock and whole cloves of garlic to the pot, stir. Bring to a boil again, then cover and transfer to the oven.
  4. Braise in the oven for 2-2.5 hours, until the meat is falling off the bone, turning once halfway through.
  5. Remove from oven, transfer ribs to a bowl. Strain braising liquid into a large skillet and boil until the liquid is reduced by half, about 15 minutes.
  6. Put short ribs into a bowl with your favorite side dish, and spoon reduced sauce over the meat.Braised Short Ribs

 

Hearty Beef Stew with Tomatoes

Hearty Beef Stew with Tomatoes
Cuisine: American
Recipe type: Slow-Cooker
Serves: 6

Prep time: 
Cook time: 
Total time: 

Ingredients
  • 2 pounds beef chuck, trimmed, cut into 1-inch pieces
  • 2 tablespoon vegetable oil
  • 1 onion, medium diced
  • 3 medium carrots, sliced ¼-inch thick
  • 3 celery stalks, sliced ¼-inch thick
  • 1 (28-ounce) can crushed tomatoes
  • 1 (28-ounce) can diced tomatoes in their juice
  • 1 cup beef broth
  • 3 garlic cloves, peeled
  • 6 tablespoons sour cream
  • ¼ cup chopped fresh parsley
  • salt and pepper to taste

Instructions
  1. Place a large, deep skillet over high heat.
  2. Season the beef with salt and pepper.
  3. Add 1 tablespoon of the oil followed by ½ of the beef to the skillet and brown well on all sides, cooking about 12 minutes.
  4. Repeat with the remaining oil and beef.
  5. Transfer the meat to a 6-quart slow cooker along with the onion, carrot, celery, crushed and diced tomatoes, broth, garlic, salt, and pepper.
  6. Set the slow cooker to high and cook for 6 hours, stirring occasionally.
  7. Serve the stew with sour cream and sprinkle with parsley.Beef and Tomato Stew

 

Thai Noodle and Vegetable Stir-Fry with Grilled Beef

Thai Noodle and Vegetable Stir-Fry with Grilled Beef
Cuisine: Thai
Recipe type: Noodles
Serves: 2

Prep time: 
Cook time: 
Total time: 

Stir-fries are some of the most flavorful and healthful dishes you can prepare—and they come together fast once the ingredients are prepped and ready to go. And that’s the key to stir-fry: make the sauce, chop the vegetables, and, in this case, grill the meat and cook the noodles before putting the flame under the wok. Thai sauces are typically spicy, as in this recipe, but they’re a little sweet and sour as well. White or brown sugar, plenty of fresh lime juice, and pungent fish sauce form the base of this delicious, flavor-loaded dish.

Ingredients
For the Sauce
  • 3 tbsp fish sauce
  • 3 tbs fresh lime juice
  • 2 tbsp white sugar
  • 1 tbsp sambal oelek (fresh ground chile paste)
  • 1 tbsp sesame oil
  • 1 tsp cornstarch
  • 3 tsp vegetable broth (or water)
For the Stir-Fry
  • 2 oz Thai rice noodle sticks
  • 1 8-oz New York strip steak (or rib-eye), about ¾-inch thick
  • sea salt
  • freshly ground black pepper
  • peanut oil for brushing, plus 1 tbsp
  • 2 Thai chilies, finely chopped
  • 2 garlic cloves, thinly sliced
  • 1-inch piece of ginger, peeled and thinly sliced
  • ½ medium red bell pepper, coarsely chopped
  • 2 scallions, white and light green parts only, thinly sliced
  • 1 very small head of bok choy (or 2 baby bok choy stalks) coarsely chopped, leaves included

Instructions
For the Sauce
  1. Whisk the first 5 ingredients (through oil) in a medium bowl until the sugar dissolves. Combine the cornstarch and vegetable broth in a small bowl, stirring until the cornstarch dissolves. Whisk into the fish sauce mixture and set aside. (Re-whisk before adding to the stir-fry.)Sauce Ingredients
    Stir-Fry Sauce
For the Stir-Fry
  1. Bring a medium pot of water to a boil. Immerse the noodles in the water and remove the pot from heat. Cover and let stand 10 minutes. Drain in a sieve and rinse under cold water.Thai Rice Noodles
    Softened, Drained Noodles
  2. Heat a grill pan over medium-high heat and brush with peanut oil. Season the steak with salt and pepper and grill until slightly charred on the outside and pink on the inside, 3-4 minutes per side. Remove to a cutting board and let rest 5 minutes. Trim any visible fat and cut the steak on the diagonal into very thin slices.Steak Ready to Grill
    Grilled Steak
    Sliced Steak
  3. Heat a wok over medium-high heat and add 1 tablespoon of peanut oil. Add the chiles, garlic, and ginger and stir-fry 1 minute.Stir-Fry Vegetables, Ginger, and Garlic
    Ingredients Ready to Stir-Fry
    Chiles, Garlic, and Ginger Beginning to Cook
  4. Add the bell pepper, scallions, and bok choy and stir-fry 3 minutes, until all vegetables are crisp-tender.Vegetables Added to the Wok
  5. Add the beef slices and drained noodles to the wok and stir to combine. Re-stir the sauce and add to the wok. Stir to combine and cook until the sauce slightly thickens, 1-2 minutes.Beef and Noodles Added
  6. To serve, divide the stir-fry between 2-3 shallow bowls and serve hot.Thai Noodle and Vegetable Stir-Fry with Grilled Beef

 

Lamb Bahn Mi Burgers

Lamb Bahn Mi Burgers
Cuisine: American
Recipe type: Meat & Chicken
Serves: 4

Prep time: 
Cook time: 
Total time: 

Ingredients
  • 1 ½ lbs. ground lamb
  • 2 tsp. curry powder
  • 1 tbs. vegetable oil
  • 1 full sized baguette, quartered and cut in half
  • 2 tbs. softened butter
  • 2 carrots, coarsely shredded
  • ¼ cup rice vinegar
  • 1 tbs. sugar
  • ½ cup mayonnaise
  • 2 tbs. Tapatio or Tabasco sauce
  • 2 tsp. tomato paste
  • 1 clove garlic, minced
  • salt and pepper
  • ¼ cup sliced, pickled jalapeños
  • 12 sprigs of cilantro

Instructions
  1. Pre-heat oven to 400 degrees
  2. Combine rice vinegar and sugar in small bowl, add carrots, let sit for 10 minutes, then drain
  3. In a small bowl whisk together mayo, tomato paste, Tapatio, and garlic. Season with salt and pepper. Set aside.
  4. Form the ground lamb into four 6-inch oval patties, season with curry powder, salt and pepper.
  5. In a large skillet heat the vegetable oil, and cook the patties over medium heat, flipping once. About 12 minutes.
  6. Spread butter over the baguette slices, toast in oven until golden brown.
  7. Spread spicy mayonnaise sauce over bottom half of bread.
  8. Place lamb burger on top of spread, then layer with pickled carrots, jalapeños, and a handful of cilantro.Lamb Bahn Mi Burger

 

Spicy Beef Stir Fry with Broccoli and Orange

Spicy Beef Stir Fry with Broccoli and Orange
Serves: 4

Prep time: 
Cook time: 
Total time: 

Ingredients
  • 1 pound sirloin steak, trimmed and cut in thin strips
  • 2 tablespoons vegetable oil
  • 2 carrots, thinly sliced on the diagonal
  • 3½ cups medium broccoli florets
  • 2 cloves garlic, minced
  • 1 teaspoon chopped fresh ginger
  • ½ teaspoon orange zest
  • ½ cup freshly squeezed orange juice
  • 2 tablespoons soy sauce
  • ¼ teaspoon crushed red pepper
  • 4 scallions, sliced on the diagonal
  • salt to taste

Instructions
  1. Preheat a large skillet or wok over high heat.
  2. Season the beef strips with salt. Add the oil to the pan followed by the beef and cook until browned and cooked through, about 6 minutes.
  3. Transfer to a plate and set aside. Add the broccoli and carrots to the pan and cook until they begin to become tender, about 7 minutes more.
  4. Add the ginger, orange zest, juice, soy sauce, and red pepper then cook for 3 minutes more.
  5. Add the beef back to the pan and heat through.
  6. Sprinkle with the sliced scallions, then serve.

Spicy Beef Stir Fry with Broccoli

Spicy Beef Stir Fry with Broccoli

Pan-Seared Sirloin with Tomato-Olive Ragout

Pan-Seared Sirloin with Tomato-Olive Ragout
Cuisine: American
Recipe type: Meat & Chicken
Serves: 4

Prep time: 
Cook time: 
Total time: 

Ingredients
  • 4 (4-ounce) sirloin steaks, trimmed
  • 2 tablespoons vegetable oil, divided
  • 3 cups grape tomatoes
  • ½ teaspoon dried oregano
  • 2 clove garlic, sliced
  • ⅓ cup pitted Kalamata olives, halved
  • salt and pepper to taste

Instructions
  1. Preheat a large skillet over medium-high heat.
  2. Season the steaks with salt and pepper. Add 1 tablespoon oil followed by the seasoned steaks and cook to your desired doneness, about 3 minutes per side for medium-rare.
  3. Transfer the steaks to a plate and loosely tent with foil to keep warm.
  4. Reduce the heat to medium. Add the remaining 1 tablespoon of oil to the pan followed by the tomatoes, salt, and pepper, cooking until they blister and begin to break down, about 6 minutes.
  5. Add the oregano and garlic to the pan and cook until the garlic browns lightly and becomes aromatic.
  6. Add the olives and cook just until heated through, about 3 minutes more.
  7. Spoon the olive mixture over the steak and serve.

Slow-Cooker Lamb and Root Vegetable Stew

Slow-Cooker Lamb and Root Vegetable Stew
Recipe type: Meat & Chicken

Prep time: 
Cook time: 
Total time: 

Braised lamb and root vegetables become tender and succulent when cooked slowly in a rich tomato broth with flavorful, aromatic spices. The rich taste of the meat combined with the earthiness of the potatoes, rutabaga, and celery root adds up to an inviting, savory dinner that essentially cooks itself—all it needs is time. Although red bell pepper isn’t a root vegetable, it does add mild peppery flavor and great color, so throw it into the mix and enjoy. The stew here is served over simple white rice, but couscous, small pasta noodles, or creamy polenta would make a great base as well.

Ingredients
  • 1 tsp each ground cumin, ground cinnamon, and dried oregano
  • ½ tsp dried red chile flakes
  • ¼ tsp each allspice and nutmeg
  • 1 lb lamb stew meat (or shoulder, trimmed and cut into bite-sized chunks)
  • sea salt
  • freshly ground black pepper
  • 3 garlic cloves, finely chopped
  • 2 small russet potatoes, peeled and cut into a large dice
  • 1 small rutabaga (about 10 oz), peeled and cut into a large dice
  • 1 small celery root (about 8 oz), peeled and cut into a large dice
  • 1 large onion, coarsely chopped
  • 1 large red bell pepper, coarsely chopped
  • 5-6 oz peeled, baby-cut carrots, cut in half crosswise
  • 2 cups crushed tomatoes, from a 28-oz can
  • 1½ cups vegetable broth
  • 3 cups cooked white rice

Instructions
  1. Combine all spices, oregano, and chile flakes in a small bowl. Rub the lamb with the spice mixture and set aside 30 minutes.Spices for the Lamb Rub
    Spice-Rubbed Lamb
  2. Season the spice-rubbed lamb with salt and pepper and place in a slow-cooker.
  3. Add the garlic and next 8 ingredients (through broth). Season with salt and pepper and stir to combine.Stew Vegetables
    Prepared Vegetables
    Vegetables and Lamb in the Slow-Cooker
    Tomato Puree and Broth Added
  4. Cover and cook the stew on high for 3½ to 4 hours, checking for tenderness after 3½ hours. The lamb should be juicy and tender, and the vegetables tender but not mushy.Slow-Cooked Stew
  5. To serve, divide the cooked rice among 6 shallow bowls. Use a slotted spoon to remove the meat and vegetables from the slow-cooker (if the broth is very thin) and ladle over the rice in the bowls. Spoon juices from the cooker generously over each bowl and serve right away.

 

Slow-Cooker Lamb and Root Vegetable Stew

Slow-Cooker Lamb and Root Vegetable Stew

Crock Pot Spaghetti

Crock Pot Spaghetti
Author:
Recipe type: Pasta

Ingredients
  • Crock Pot Spaghetti
  • 1 jar of pasta sauce
  • 1 cup water
  • 15 frozen meatballs
  • 8 oz of pasta noodles

Instructions
  1. Pour all of the ingredients into your crock pot. Mix together.
  2. Set your crock pot on either high for 4 hours or low for about 6 hours.
  3. If you want that slow cooked affect, I recommend the low setting. If you are in a hurry and need it quickly, I would put it up to high.