Recipe Save: Steak & Edamame Stir Fry with Rice

Origin:  Modified Internet
Total Preparation Time: 30 minutes
Actual Cooking Time: 1 hour
Number of Servings: 4

Ingredients

  • 1 pound boneless beef top sirloin or flank steak, cut into thin slices
  • 1 cup Mongolian Style BBQ Sauce, divided
  • 1 tablespoon olive or coconut oil
  • 3 cups chopped cabbage
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon freshly cracked black pepper
  • 2 tablespoons water
  • 1 cup frozen shelled edamame, cooked
  • 1 cup thinly sliced carrots, cooked
  • 3 cups hot cooked brown rice

Preparation

  1. Combine steak and 1/2 cup of Mongolian sauce in large resealable bag; marinate in refrigerator for at least 30 minutes. I like to do this in the morning and let it marinate for several hours.
  2. Heat oil in large skillet over medium-high heat, and cook steak (in batches if necessary) until no longer pink. Discard excess marinade. Remove meat from skillet, keep warm.
  3. Add cabbage to skillet, season with salt and pepper; add water and stir. Cover and cook for about 5-15 minutes or until cabbage is tender.
  4. Add edamame and carrots to the skillet and cook over heat for about 5 minutes. Remove from heat but keep warm.
  5. To serve, divide rice evenly among 4 bowls or plates. Top each with steak and stir-fried vegetables. Drizzle with remaining 1/2 cup sauce and serve.
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Recipe Save: Beef Stew

Origin:  Modified Internet Recipe
Total Preparation Time: 45 minutes
Actual Cooking Time: 4-8 hours
Number of Servings: 6-8

Ingredients

  • 2 lbs beef stew meat, cut in 1-inch pieces (lean beef round works well)
  • 1⁄4 cup flour
  • 1 teaspoon salt
  • 1⁄2 teaspoon pepper
  • 1⁄2 teaspoon dried thyme leaves
  • 3⁄4 cup beef broth
  • 1⁄4 cup tomato paste
  • 1⁄4 cup red wine or cooking sherry
  • 2 garlic cloves, minced
  • 1 lb red potatoes, peeled and cut into quarters
  • 8 ounces whole mushrooms, cut into quarters
  • 8 carrots, peeled and cut into either large slices or 2 inch pieces

Preparation

  1. In a gallon zip seal bag, combine the flour, salt, pepper, and thyme.
  2. Place beef in bag and toss to coat.
  3. Heat a stainless steel or cast iron skillet (avoid nonstick skillets, if possible).
  4. Add a few teaspoons of vegetable oil.
  5. When the oil starts to shimmer or smoke (just slightly) add the meat but don’t crowd the pan (leave a few inches of space between pieces).
  6. Once you put the meat in the pan, let it be.  Meat needs a few minutes of uninterrupted contact to properly sear. (It will stick to the bottom and then release naturally when seared.  After a few minutes shake the pan.  If the meat releases it is ready to be flipped.  Complete until all side of the meat are seared.
  7. Put seared meat in the crock pot.
  8. In a small bowl combine the beef broth, tomato paste, wine and garlic. Mix well and add it to the beef in the crock pot.
  9. Add the potatoes, mushrooms and carrots to the crock pot and mix well to disperse the ingredients evenly throughout.
  10. Cover and cook on HIGH 5 – 6 hours, or LOW for 8 – 9 hours, until vegetables and beef are tender.
  11. Avoid stirring until close to finished but you can give it a quick stir near serving time just to check consistency.

Recipe Save: Spicy Taco Rice Skillet

Origin:  Modified from internet (www.readyseteat.com)
Total Preparation Time: 20 minutes
Total Time (prep and cooking): 45 minutes
Number of Servings: 8

Ingredients

  • 1 pound lean ground beef
  • 1-1/2 cups diced white onion
  • 1 green bell pepper, minced
  • 1 medium red bell pepper, minced
  • 2 tbsp each tomato paste
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground cayenne pepper
  • 1-1/2 teaspoons salt
  • 1 can (15 oz each) black beans, drained, rinsed
  • 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
  • 1 cup long-grain white rice, uncooked
  • 1 cup water
  • 1 cup lower sodium beef broth
  • 1 cup shredded Cheddar or Monterrey Jack cheese
  • Sour Cream, optional
  • Chopped green onion, optional

Preparation

  1. Heat large skillet over medium-high heat. Add ground beef, onion and bell pepper; cook 5 to 7 minutes or until beef is no longer pink and vegetables are tender, stirring occasionally.
  2. Heat large skillet over medium-high heat. Add ground beef, onion and bell pepper; cook 5 to 7 minutes or until beef is no longer pink and vegetables are tender, stirring occasionally.
  3. Bring to a boil. Reduce heat, cover and simmer until rice is fully cooked and liquid has absorbed, about 20 minutes. Once rice is cooked, stir in cheese.
  4. Remove from heat and spoon into bowls. Top with a dollop of sour cream and chopped green onion if desired; serve.

Recipe Save: Shredded Beef

Origin:  Modified from internet
Total Preparation Time: 5-10 minutes
Actual Cooking Time: 4-8 hours
Number of Servings: 6-8

Ingredients

  • 1 3-4 pound boneless roast beef (chuck or round roast)
  • 1 cup beef broth (I use bouillon)
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Montreal Steak Seasoning

Preparation

  1. Place roast beef into slow cooker.
  2. Add beef broth.
  3. Pour Worcestershire sauce over the top of roast and sprinkle with Montreal Steak Seasoning.
  4. Cook roast in slow cooker for 4 hours on High setting or 6-8 hours on Low.
  5. Once roast beef has cooked, remove from slow cooker with tongs into a serving dish.
  6. Break apart lightly with two forks and then add back to the gravy in the slow cooker set on warm for another hour.
  7. Serve on buns, bread, flatbread or however you so desire.

Recipe Save: Corned Beef & Cabbage

Origin:  Modified from internet
Total Preparation Time: 20 minutes
Actual Cooking Time: 9 hours
Number of Servings: 4

Ingredients

  • 4 large carrots, peeled and cut into 2-3 inch long log-shaped pieces
  • 8 baby red potatoes, quartered
  • 1 onion, peeled and cut into bite-sized pieces
  • 4 cups water
  • 1 (4 pound) corned beef brisket with spice packet
  • 6 ounces beer
  • 1/2 head cabbage, coarsely chopped

Preparation

  1. Place the carrots, potatoes, and onion into the bottom of a slow cooker.
  2. pour in the water, and place the brisket on top of the vegetables.
  3. Pour the beer over the brisket.
  4. Sprinkle on the spices from the packet, cover, and set the cooker on High.
  5. Cook the brisket for about 8 hours.
  6. An hour before serving, stir in the cabbage and cook for 1 more hour.

Recipe Save: Walking Tacos

Origin:  Online and my kitchen
Total Preparation Time: 10 minutes
Actual Cooking Time: 30 minutes
Number of Servings: 5

Ingredients

  • 1 pound lean ground beef
  • 1 pkg taco seasoning
  • 1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)
  • 5 packages (1 ounce each) corn chips, Fritos or Doritos
  • shredded cheddar cheese
  • sour cream
  • sliced green onions
  • shredded lettuce
  • salsa

Preparation

  1. Combine ground beef with taco seasoning and brown.  Drain if needed.
  2. While ground beef is cooking warm the beans in a small pot.
  3. Prepare toppings (cheese, sour cream, onions, lettuce and salsa)
  4. When ground beef is finished and beans are warm, add preferred items directly to a individual sized bag of chips and eat.

Recipe – Tacos

Origin:  My kitchen

Total Preparation Time: 15 minutes
Actual Cooking Time: 15 minutes
Number of Servings: 4-6

Ingredients

  • 1 lb lean ground beef
  • 1 small onion, minced
  • 3 T taco seasoning (see my bulk seasoning recipe)
  • Taco shells
  • Large flour tortillas
  • 1 bag shredded Cheddar cheese
  • Shredded lettuce
  • sour cream

Preparations:

  1. Cook ground beef, onion and taco seasoning in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink.
  2.  

    Serve with taco shells or tortillas and desired toppings.

 

Recipe: Chili Nachos

Origin:  My kitchen

Total Preparation Time: 15 minutes
Actual Cooking Time: 15 minutes
Number of Servings: 4-6

Ingredients

  • tortilla chips
  • leftover chili
  • shredded cheddar cheese
  • pickled jalapeno slices
  • sour cream
  • guacamole
  • shredded lettuce

Preparations:

  1. Spread even layer of chips onto a plate.
  2. Spoon out chili on top of chips, amount varies on preference but you really want just enough to add flavor but not enough to make all of your chips soggy.
  3. Cover with cheese & jalapenos and microwave or bake until cheese is melted.
  4. Top with shredded lettuce, sour cream and guacamole.

Chefs notes:  One of the ways we use leftover chili.

Recipe: Tater Tot Casserole

Origin:  My kitchen & the Internet
Total Preparation Time: 15 minutes
Actual Cooking Time: 40-60 minutes
Number of Servings: 4-6

Ingredients

  • 2 lbs ground beef
  • 1 onion
  • 2 cups frozen green beans, thawed
  • 2 cups frozen corn, thawed
  • 1 cans cream of something soup (your preference)
  • 1 cups sour cream
  • 2 cups shredded cheddar cheese, divided
  • 1 lb frozen shredded potato nuggets
  • House seasoning (to taste)

Preparations:

  1. Preheat oven to 350 degrees F. Spray a 9 x 13 pan with cooking spray.
  2. Brown ground beef w/ onion. Season with house seasoning, while browning. Drain.
  3. Add green beans & corn and cook until vegetables are warm over medium heat.
  4. Spread ground beef and vegetable mixture in the prepared baking dish.
  5. Whisk together soup and sour cream. Spread over ground beef in an even layer.
  6. Sprinkle one cup of cheddar cheese over the soup layer.
  7. Top with tater tots.
  8. Bake 40 minutes. Sprinkle remaining cheese on top.
  9. Bake another 10 minutes until cheese is melted.

 

Recipe Save: Roberts Taco Salad

Origin:  Modified internet recipe
Total Preparation Time: 20 minutes
Actual Cooking Time using microwave method: 5-10 minutes
Number of Servings: 4-6

Ingredients

  • 1 lb ground beef
  • 1 pkg taco seasoning mix
  • 1 head Lettuce
  • 1 can kidney beans
  • 1 tomatoes
  • 3-4 green onions (chopped)
  • cheddar cheese, shredded
  • tortilla chips
  • Western dressing

Instructions

  1. Brown hamburger with taco seasoning.
  2. Set aside. Cut up lettuce and tomatoes.
  3. Drain beans.
  4. Combine all ingredients, except cheese and tortilla chips.
  5. Toss.
  6. Add cheese and tortilla chips to your own serving.
  7. Break up the tortilla chips into bite size pieces.
  8. Top with western dressing.

Cook’s Note:

The reason you don’t add the cheese and chips to the whole meal is just in case you have left overs, the cheese and chips get soggy.  That way you can add those items fresh when you have it the next day.

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