Beef fijitas (pioneer woman)

Ingredients

• 1 whole Beef Flank Steak
• 1/2 cup Olive Oil
• 3 Tablespoons Worcestershire Sauce
• 1/3 cup Lime Juice, Fresh Squeezed
• 3 cloves Garlic, Minced
• 1 Tablespoon Cumin
• 1 Tablespoon Chili Powder
• 1/2 teaspoon Red Pepper Flakes
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1 Tablespoon Sugar
• 2 whole Medium Onions, Halved And Sliced
• 1 whole Red Bell Pepper, Sliced
• 1 whole Orange Bell Pepper, Sliced
• 1 whole Green Bell Pepper, Sliced
• 1 whole Yellow Bell Pepper, Sliced
• Oil, For Frying
• Flour Tortillas, Warmed
• Cheese (grated Cheddar/jack Or Crumbled Queso Fresco)
• Salsa
• Sour Cream
• Cilantro Leaves

Directions

In a dish, mix together olive oil, Worcestershire, lime juice, garlic, cumin, chili powder, red pepper flakes, salt, pepper, and sugar until combined. Pour half of the marinade into a separate dish. In one dish, place the flank steak, turning it over to coat. In the second dish, place all the veggies, turning to coat. Cover the dishes with plastic wrap and place in the fridge for at least 2 hours. 

Prepare tortillas, salsa, sour cream, and cilantro. 

Heat a heavy skillet over medium-high heat and drizzle in some oil. Add the veggies and cook them for a few minutes, until they're cooked but still slightly firm and have nice black/brown pieces. Remove to a plate and set aside.

Heat the same same skillet (or a grill pan if you have it) over high heat and drizzle some oil. Cook the meat for about 2 minutes per side until medium rare. Remove and allow to rest on a cutting board for 5 minutes. 

Slice the meat right before serving and serve with all the fixins. Delicious!

Shepards pie by Alton Brown

Ingredients

For the potatoes:

• 1 1/2 pounds russet potatoes
• 1/4 cup half-and-half
• 2 ounces unsalted butter
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 egg yolk

For the meat filling:

• 2 tablespoons canola oil
• 1 cup chopped onion
• 2 carrots, peeled and diced small
• 2 cloves garlic, minced
• 1 1/2 pounds ground lamb
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons all-purpose flour
• 2 teaspoons tomato paste
• 1 cup chicken broth
• 1 teaspoon Worcestershire sauce
• 2 teaspoons freshly chopped rosemary leaves
• 1 teaspoon freshly chopped thyme leaves
• 1/2 cup fresh or frozen corn kernels
• 1/2 cup fresh or frozen English peas

Directions

Watch how to make this recipe.

Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.

Preheat the oven to 400 degrees F.

While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.

Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.

Beef Stroganoff

INGREDIENTS

• 1 pound Sirloin Steak, Cut Into Cubes
• Kosher Salt And Black Pepper To Taste
• 2 Tablespoons Olive Oil
• 1/2 whole Large Onion, Finely Diced
• 2 whole Carrots, Finely Diced
• 8 ounces, weight Cremini Or White Button Mushrooms, Stemmed And Halved
• 1/2 cup Brandy
• 2 cups Beef Stock
• 2 Tablespoons Cornstarch
• 1/4 cup Sour Cream, Room Temperature
• 1 teaspoon (heaping) Dijon Mustard
• Cooked Egg Noodles, For Serving
• Minced Parsley, For Serving

INSTRUCTIONS

Season the steak with salt and pepper, then heat 1 tablespoon of the olive oil in a heavy skillet over medium high heat. Add half the meat to the pan and brown it quickly, about 2 minutes. Remove the first batch to a bowl and cook the rest of the meat. Remove and set all the meat aside.

Add the remaining 1 tablespoon olive oil to the pan and add the onion, carrots, and mushrooms. Cook until the mixture is deep golden brown, about 5 minutes. Turn off the heat and add the brandy and add 2 cups of the stock. Stir, scrape the bottom of the pan, and turn the heat to medium-high. Cook to reduce the liquid by about a third, 3 to 4 minutes. 

In a small pitcher, make a slurry by mixing the remaining 1/4 cup stock and the cornstarch with a fork. Pour the slurry into the skillet and cook until the sauce thickens, about 1 to 2 minutes. Turn off the heat. Stir in the sour cream and Dijob. Add the beef and stir over low heat until the mixture is nice and piping hot. Taste and adjust seasonings as you like. 

Serve over cooked noodles and sprinkle with parsley.

Mongolian Beef

Mongolian Beef Satay

October 9, 2013 by Emily Leave a Comment

This Mongolian Beef Satay started out as an experiment and turned out amazing!!  I have been wanting to try a beef satay but I wasn’t crazy about any of the recipes I found online.  So I decided to take the ingredients from our Mongolian Beef recipe and condense them into a marinade.  At first my husband was a little annoyed that I cut up all the beef for this recipe (he had wanted to make a steak) but he took one bite and changed his tune pretty fast!  In fact, he kept sneaking sticks of it and before I knew it, the beef satay was all gone!  I am going to have to make it again and keep the next batch all to myself.  :)
Most beef satay recipes have a peanut dipping sauce, which if you prefer you can find HERE on our chicken satay recipe.  But I decided to mix things up and do a spicy sauce which made the meal a yummy combination of sweet and spicy!

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Mongolian Beef Satay

Ingredients

• 2 to 3 lbs sirloin steaks
• chopped peanuts (for garnish)
• wood skewers
Marinade:
• 2 Tbsp. peanut oil (or veg. oil if you are allergic)
• 1 tsp. ginger
• 1 Tbsp. minced garlic
• red pepper flakes, to taste
• 1/2 c. soy sauce
• 1/2 c. dark brown sugar
Spicy Dipping Sauce:
• 1/2 c. mayonnaise
• 1/4 c. sour cream
• 1 tsp. sriracha hot sauce
• 1 tsp. lime juice
• pinch of garlic powder

Instructions

• Mix together the marinade ingredients in a large bowl.
• Cut the beef into long thin strips, then stir it into the marinade. Cover and refrigerate for at least 3 hours. About an hour before serving, mix together the sauce ingredients and refrigerate. Then soak the wood skewers in a water bath. (This will keep them from catching on fire during grilling).
• About 20 minutes before serving, thread the meat onto the skewers, baste the meat with some of the marinade, then discard the excess.
• Grill for about 6 to 7 minutes on each side over direct high heat, only turning once.
• Garnish with chopped peanuts and serve with spicy dipping sauce.

Croc pot Beef and Brocolli

 

Ingredients

1	pound boneless beef chuck roast, sliced into thin strips
1	cup beef consumme
½	cup soy sauce
⅓	cup brown sugar
1	tablespoon sesame oil
3	garlic cloves, minced
2	tablespoons cornstarch
2	tablespoons cooled sauce from the crock pot after being cooked
	Fresh broccoli florets (as many as desired)
	Hot cooked rice

Directions

1. Place beef in a crock pot.
2. In a small bowl, combine consomme, soy sauce, brown sugar, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.
3. In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine. (If your sauce is not thickening, try bringing your sauce to a boil on the stovetop with the corn starch mixture. Boil until your desired consistency is reached).
4. Add broccoli to the crock pot. Stir to combine.
5. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).
6. Serve over hot cooked rice