Beef
This is a slightly different version of Mongolian Beef. It’s made with shaved steak that you can easily find in your grocery store right next to those big cuts of steak. Because this is shaved steak, it cooks up in no time. The addition of the jalapeño gives the dish a nice punch of heat but not overwhelming. I served this over white rice. You can boil your rice, or to make dinner even faster, you can use the little microwave rice cups. It’s your kitchen so I won’t tell! My family loved this dish so much I made it twice in the same week with no leftovers! This is one recipe we will be having often.
INGREDIENTS
1 pound fresh shaved steak
5 cloves of garlic, minced
1 jalapeño, seeded and diced
1 inch fresh ginger, peeled and diced
3 scallions thinly sliced
2 Tablespoons corn starch
FOR THE SAUCE
1/2 cup low sodium soy sauce
1/2 cup brown sugar
DIRECTIONS
Toss the shredded steak into a large bowl with 2 Tablespoons of corn starch and set aside. Combine the sauce ingredients in a small bowl and set aside. Heat a pan over medium heat until hot, add the canola oil to the hot pan. Add the jalapeño and ginger cooking for a few minutes while stirring occasionally. Add the garlic and the beef to the pan. Evenly distribute the beef. Cook until the beef is browned and cooked through, stirring often. Stir the sauce and pour over the beef mixture. Mix well so everything is coated with the sauce. Let simmer for a just a minute or two and serve warm over cooked rice. Garnish with sliced scallions.
Enjoy!
I came up with this dish to use some things out of my fridge and also because my husband likes anything that has to do with Mexican flavors. You could easily add black beans and drained corn for some extra flavor but I was cleaning out my fridge and did not have either! This is like a taco in a roll. Very easy to put together. This would make any taco night a success.
INGREDIENTS
12 – 15 egg roll wrappers
1 lb. ground beef
1 package taco seasoning
1 cup shredded Mexican cheese
3/4 cup of your favorite salsa/store bought or homemade
Water
Olive oil spray
Serve with:
Salsa
Sour cream
DIRECTIONS
Brown the ground beef in a large skillet, crumble as it cooks. When the ground beef is browned, add the taco seasoning being sure to mix well. Add the grated cheese and combine until the cheese is melted. Remove the pan from the heat and add the salsa mixing to combine. Using one egg roll wrapper at a time place approximately 2 Tablespoons of the ground beef mixture on the egg roll and roll up burrito style. When you get to the end brush the corner 0f the egg roll wrapper with water to help seal the edges. Do this for each egg roll. Place as many rolls in your air fryer as you can on a single layer. Spritz the top of the rolls with olive oil and air fry for 8 minutes at 400 degrees. Open the air fryer and turn the rolls over, spritz with olive oil and air fry for 4 more minutes or until golden brown. Do this for all of the egg rolls.
Serve with sour cream and salsa.
Enjoy!
I made this dish for Super Bowl Sunday as the Eagles were playing and a good friend of ours, Chris is a big fan of the Eagles, so this dish was made with him in mind! This was an excellent dish and one I will make again and again. I usually make a Mexican stuffed shell recipe so this was a great change of pace. If you like Philly cheesesteaks you will like this twist using the pasta shells.
INGREDIENTS
1 pound lean ground beef
2 Tablespoons butter
1 small yellow onion, diced
1 small green bell pepper, diced
2 Tablespoons ketchup
1 Tablespoon Worcestershire sauce
Pinch of Salt
Pinch of Pepper
8 ounces cheddar cheese, cut into small cubes
24 jumbo pasta shells cooked according to package directions
1 Tablespoon cornstarch
1 cup milk, I used whole milk
1 cup of beef broth
DIRECTIONS
Preheat oven to 350 degrees. Add the ground beef to a large skillet and brown until cooked through breaking beef up as it cooks. Remove the beef from the pan and set aside. Add the butter, pepper, and onions to the skillet. Cook stirring for just a couple minutes just getting them slightly soft. Add the beef back to the pan. Add the ketchup, Worcestershire sauce, salt, and pepper into the pan and stir.
Take the beef mixture off of the heat and scoop into the cooked pasta shells. Place the filled shells in a 9 x 13 baking dish. Top each shell with cubes of cheese using only HALF of the cheese for this.
In the same pan used for the beef add the beef broth, mil and cornstarch and whisk before turning the heat back on to medium heat. Add the rest of the cheese a little at a time while whisking for 3-5 minutes or until thickened.
Pour about 3/4 of the sauce around the shells and pour remaining sauce over the shells.
Bake in the oven for 10-12 minutes to melt the cheese and warm the shells through.
serve warm.
Enjoy!
The Juicy Lucy burgers have been making their way through all of the diners and have been seen on many food network shows. I came across the Juicy Lucy meatballs on Pinterest and thought that would be a fun idea for a game day or tailgating especially with the combination hot sauce and barbecue sauce. I baked them in the oven and kept them warm in the slow cooker for us to munch on through the afternoon.
INGREDIENTS
1 pound ground beef
2 Tablespoons minced onion
1 egg yolk
3 Tablespoons Panko bread crumbs
1 teaspoon Worcestershire sauce
2 Tablespoons hot sauce
Dash of salt
Dash of pepper
4 ounces cheddar cheese, cut into small cubes. About 15 pieces
Sliced scallions for garnish if desired
SAUCE
1/3 cup hot sauce
2/3 cup barbecue sauce, I used a honey BBQ sauce
DIRECTIONS
Preheat oven to 400 degrees. Line a baking sheet with foil and spray with cooking spray. Set aside. Cut cheese into 15 small squares and set aside. Combine onion, egg yolk, bread crumbs, Worcestershire sauce, hot sauce, salt, and pepper. Mix until combined, add the ground beef and mix until just combined.
Divide the meat mixture into 15 equal pieces, flatten one piece at a time. Add one cheese cube into the center of the flattened beef and wrap the beef around the cheese sealing the cheese in the best you can. Do this for the remaining beef and cheese. Bake 15-18 minutes, it’s ok if the cheese leaks out slightly.
Combine the sauce ingredients in a saucepan and bring to a boil over medium heat, allow to boil for two minutes while stirring. Add meatballs to the sauce, toss to coat the meatballs and serve warm. If you want to you can transfer to a slow cooker to keep warm.
Enjoy!
This is hands down the most flavorful marinade I have ever had. Chef Michael Symon made this on The Chew one day and all the co-hosts raved about how good it was. I knew I had to give it a try and I’m so glad I did as it became one of my favorite steak marinades all summer long. Absolutely delicious!
INGREDIENTS
1 cup balsamic vinegar
1/3 cup brown sugar
2 garlic cloves, smashed
2 sprigs of rosemary
1 teaspoon chili flakes
1/3 cup Olive oil
Salt
Pepper
Steak of your choice, skirt steak, flank steak or hanger steak
DIRECTIONS
Season the steak with salt and pepper. In a mixing bowl, whisk together the balsamic vinegar, brown sugar, garlic, rosemary and chili flakes. Add about 1/3 cup of olive oil. Place steak in a resealable bag and pour the marinade over the steak. Marinate in the fridge for 2 hours or up to overnight.
Remove the steak from the fridge 30 minutes before cooking. Heat grill to medium-high heat, wipe off any bits of the marinade from the steak, drizzle with olive oil and grill steak to your desired doneness. Serve warm.
Enjoy!
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