Beef
We just loved this Mongolian Beef dish. This dish is easy and packed with great flavor. I used chili crisp in this dish but you can simply add red pepper flakes. The chili crisp really adds the heat so I use it sparingly. One of the keys to making this dish is to pound the steak thin, this makes the cooking time very quick.
If you are not familiar with chili crisp, the one pictured below is the one I use but you can find a number of companies that make them or you can make your own. Chili crisp is made with oil, garlic, onion, and various chili’s. It’s very thick and needs to be stirred before using. This is great on eggs, on noodles like the Dan Dan noodles we had last week or in recipes such as this one.
INGREDIENTS
1 1/2 pounds of 1 inch thick sirloin steak
1/3 cup of cornstarch
1/4 cup canola oil
Pinch of salt
1 Tablespoon grated ginger
4 Tablespoons minced garlic
Red pepper flakes or chili crisp to Tatse
1/3 cup tamari sauce
1/2 cup water
1/3 cup brown sugar
8 scallions, green parts only, cut into 2 inch pieces.
White rice for serving
DIRECTIONS
Slice the steak into 1/4 inch slices. Lay the slices flat, cover with plastic wrap and using a meat pounder pound the steak so it is thin and flat. Put the meat into a ziplock bag and add the cornstarch coating all of the pieces completely.
Add the canola oil into a large pan, heat the oil over medium high heat. Once the oil is hot add the steak to the pan in a single layer and cook for about 30 seconds on each side or until the steak has a good sear. Cook the steak in batches. Remove the steak from the pan once they have a sear and sprinkle with salt.
Once all the steak is cooked and removed from the pan add the ginger, and garlic , chili crisp or red paper flakes to the pan and sauté for 10-15 seconds. Stir in the tamari, water and brown sugar bringing the mixture to a boil.
Put all of the steak back into the pan with the sauce and let the sauce thicken this takes. A minute or two.
Turn off the heat and add the sliced scallions, stir to combine.
Serve warm over white rice.
Enjoy!
Anne
Spring is here and summer is just around the corner and that means its grilling season in N.H. This recipe is super simple and can be adjusted to anyway your family would like. I used a red bell pepper, asparagus and carrots but you could add onion or zucchini if you wanted. This recipe needs a little time to marinate but other than that it’s simple to get on the table. It also cooks fairly quick as the steak is sliced thin or lightly pounded if needed. The trick to the recipe is slicing your vegetables into thin matchsticks. Jim had two helpings and requested it again for next week! This recipe goes in the win category for me!
INGREDIENTS
1 Pound of steak can be flank steak or skirt steak
1/2 cup of low sodium tamari
3 cloves of minced garlic
3 Tablespoons of honey
1 lime, juiced
1 teaspoon sriracha
1 bell pepper cut into matchsticks
1 carrot cut into matchsticks
8 stalks of asparagus cut in half
Toothpicks or small skewers, soaked in water
DIRECTIONS
In a baking dish or a ziplock bag add the steak and mix the tamari sauce, garlic, honey, lime juice and sriracha add to the steak and let marinate in the refrigerator for 1 to 4 hours.
Once marinated remove from the fridge, add the marinade from the bag into a small saucepan.
slice the steak and pound the steak thin if needed, you want them to be equal rectangles place a few slices of each your veggies on a slice of the marinated steak making sure they are all about the same length. Roll the steak around the vegetables and secure with the soaked skewers.
Heat the marinade over medium heat and bring to a boil, reduce heat and let simmer for 3-4 minutes and remove from heat.
Grill the steaks over medium heat and cook until your desired doneness. While cooking use the reserved marinade to baste the steaks as they cook. Serve warm.
Enjoy!
Anne
Walking taco’s have been around for a long time but somehow I have not posted any of the many choices to make them. This recipe I made into a casserole but the original walking taco’s were made in individual chip bags using Fritos, Doritos or tortilla chips. You slightly crush the chips up and add your cooked taco meat, cheese and your favorite toppings and dig in! Easy and portable, the kids always love these!
I made this into an 8×8 casserole dish and to show you how versatile this dish is, all I had on hand was the BBQ frito chips so I used those and let everyone add whatever toppings they liked. The picture does not do the dinner justice , trust me it was very good!
INGREDIENTS
1 pound ground beef
1 cup of diced onion (I used half of a large onion)
3 ounces cream cheese
1 packet taco seasoning-I used gluten free
1 can diced green chilis, I used mild
2-3 cups lightly crushed corn chips, Doritos or tortilla chips
1 cup shredded cheese, Mexican blend or Monterey Jack
1 Roma tomato, chopped-for serving
Shredded lettuce-for serving
Salsa-for serving
Sour cream-for serving
DIRECTIONS
Pre heat oven to 350 degrees. Spray an 8×8 casserole dish with non stick spray and set aside.
In a large skillet over medium high heat add the ground beef and cook crumbling it as it browns. Drain the fat from the pan and add the onions and the seasoning packet following the directions on the back. Once the beef is cooked through add the diced green chili sand cream cheese to the skillet and sauté til the cream cheese mixture is incorporated and combined in the beef mixture. Pour this mixture into your prepared pan and top with crushed chips and cheese.
Bake for 15 minutes, remove from oven and serve with diced tomato, salsa, shredded lettuce and sour cream if desired.
Enjoy!
Anne
Some foods just don’t picture well and these meatballs are one of those foods! The good news is these meatballs have great flavor. You can make larger meatballs for a main course or small to have as an appetizer, these can also be served over buttered noodles or over mashed potatoes. The day we had these we simple ate them as is and they did not last the day in fact they were gone before Robby could even try them. My batch made about 18 medium size meatballs.
INGREDIENTS
FOR THE MEATBALLS
1 Lb. ground beef
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon oregano
1/4 teaspoon thyme
3/4 teaspoon salt
1/2 teaspoon pepper
1 egg, slightly beaten
1/4 cup whole milk (I used fare life)
1/2 cup crushed tortilla chips
FOR THE GRAVY
2 Tablespoons butter or dairy free butter
2 Tablespoons flour, I used a gluten free flour
1 Tablespoon Worcestershire sauce
1 1/2 cups beef stock, can use more if you want a thinner gravy
1 Tablespoon minced onion
1/4 teaspoon smoked paprika
1/2 teaspoon garlic powder
Salt to taste
Pepper to taste
Parsley to garnish if desired
DIRECTIONS
Pre heat oven to 400 degrees.
Grease 2 baking sheets with non stick spray and set aside.
Combine all of the meatball ingredients in a large bowl and mix until combined.
Form meatball mixture to your desired size. I made them into about 1 1/2 inch balls. Place the meatballs on your prepared baking sheets. Bake in the oven for 15 minutes. Remove from oven and put them in the gravy to finish cooking through if needed.
To make the gravy add the butter into a large skillet. When the butter is melted add the flour and whisk constantly for about 30 seconds. Add in the beef stock and whisk until combined. Add the Worcestershire sauce and all of the seasonings except the parsley.
Allow the gravy to simmer until thickened, just a couple minutes. Add your meatballs and let simmer for another five minutes. Sprinkle with fresh parsley if desired.
Enjoy!
I mentioned I have been doing some behind the scene’s work on the blog, part of the reason I am reviewing and updating is that later this year I would like to have a book printed with some family recipes from my family, some from Jim’s family and all of our long time favorite recipes. This recipe is one that I have made for MANY years, it always has a spot at our parties. I hate to even call it a recipe as it’s two ingredients that are tossed in the slow cooker, that’s it! It’s a tiny bit sweet with some heat from the jalapenos. I have not made them for a while and decided to make them for an afternoon football game, so good! I like to buy the small frozen meatballs and keep this as an appetizer. So easy for a party and can be kept warm in your slow cooker during the party.
INGREDIENTS
1 pound small frozen meatballs (fully cooked meatballs) meatballs
12.5 ounce jar of Apple Jalapeño Jelly
INGREDIENTS
Simply add all of the meatballs into the slow cooker and add all of the jelly on top of the meatballs and stir. I like to start this on high for one hour then stir and reduce temperature to low until warmed through at least one more hour. Can be left on warm stirring a couple times.
Enjoy!
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