Category Archives: Beef

Teriyaki Sauce

Teriyaki Sauce
 
Author:
Serves: 6
Prep time:
Cook time:
Total time:
 
Ingredients
  • 3 lbs chicken wings
  • ½ cup soy sauce
  • ⅓ cup water
  • ½ cup brown sugar
  • 1 TB dry mustard
  • 1 TB ground ginger
  • 3 garlic cloves, minced
  • 2 TB Flour
Instructions
  1. Mix all ingredients together with a whisk in a small sauce pan.
  2. Simmer on low until the sauce has thickened.
  3. Put over cooked chicken or beef and bake for 15 minutes.
Nutrition Information
Serving size: 6

 

Grilled Fajitas

Grilled Fajitas
 
Author:
Recipe type: Main
Cuisine: American
Serves: 4
 
Ingredients
  • 1 pound beef flank steak
  • 1 onion soup mix
  • ¼ cup vegetable oil
  • ¼ cup lime juice
  • ¼ cup water
  • 2 garlic cloves -- minced
  • 1 teaspoon grated lime peel
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ¼ teaspoon pepper
  • 1 medium onion -- thinly sliced
  • green -- red, yellow peppers julienne
  • 1 tablespoon cooking oil
  • 8 flour tortillas -- warmed
Instructions
  1. Combine soup mix, oil, lime juice, water, garlic, lime peel, cumin, oregano and pepper and pour over meat
  2. Cover and refrigerate for 4 hours or overnight
  3. Drain and discard marinade/
  4. Grill meat to desired doneness level and serve.
  5. Fill fajitas with meat and your preferred items and serve.

Beef Fajita

Beef Fajita
 
Author:
Serves: 4
 
Ingredients
  • 2 lbs. Steak
  • 1 Medium Onion
  • 1 Medium Sweet Bell Pepper (red, yellow or orange)
  • 8 Flour Tortilla
Instructions
  1. Saute the onions and peppers together until tender.
  2. Remove from pan.
  3. Brown the steak until it is to your desired taste.
  4. Add onions and peppers and reheat.
  5. Put in to tortilla and serve.

 

Beef Corn Chowder

Beefy Corn Chowder
 
Author:
Recipe type: Soup
Cuisine: American
Serves: 4
 
Ingredients
  • ½ lb ground beef
  • 1 tsp cooking oil
  • 1 Tbsp butter
  • 1 Tbsp flour
  • 4 cups chicken broth
  • 4 cups cooked whole kernel corn (fresh, canned, or frozen)
  • 2 spring onions, chopped (include green tops)
  • 1 garlic clove, minced
  • ½ to 1 Tbsp chili powder (to taste)
  • ½ tsp salt
  • ¼ tsp black pepper
Instructions
  1. In a large stock pot over medium heat, brown ground beef in the oil until browned.
  2. Remove meat from pot.
  3. Add the butter and flour to the pot and stir together until blended, then continue stirring until the flour loses its white color.
  4. Immediately add the chicken broth & beef, stirring to combine completely.
  5. Add the remaining ingredients, stir to combine, cover the pot, then turn heat down to low and simmer slowly for 15 minutes, stirring frequently.

 

Sloppy Joe

Sloppy Joe
 
Author:
Recipe type: Main
Cuisine: American
 
Ingredients
  • 1 pound lean ground beef (Turkey, Chicken or Pork can also be used)
  • ¼ cup chopped onion
  • ¼ cup chopped green bell pepper
  • ½ teaspoon garlic powder
  • 1 teaspoon prepared yellow mustard
  • ¾ cup ketchup
  • 3 teaspoons brown sugar
  • salt and ground pepper to taste
Instructions
  1. In skillet over medium heat, brown ground beef, onions and peppers.
  2. Drain off excess liquid.
  3. Stir in remaining ingredients and simmer for 15 to 20 minutes, stirring frequently.

 

Steak On A Stick

Steak On A Stick
 
Author:
Recipe type: Main
Cuisine: American
 
Ingredients
  • 4 eye of round steaks
  • 1 small can crushed pineapple -- (in heavy syrup)
  • ½ cup teriyaki sauce
  • 1 cup vermouth -- (sweet or dry)
Instructions
  1. Cut meat in to strips.
  2. Mix pineapple, teriyaki sauce and vermouth.
  3. Pour over meat.
  4. Cover and marinate meat overnight.
  5. Put meat on skewers.
  6. Grill to your desired wellness.

Teriyaki Beef Sticks

Teriyaki Beef Sticks
 
Author:
Recipe type: Main
Cuisine: Asian
 
Ingredients
  • 4 small ¾" thick beef steak
  • 1¼ cups light brown sugar
  • 1 cup soy sauce
  • 1¾ teaspoon ground ginger
  • ⅛ teaspoon sesame oil
Instructions
  1. Trim fat off steak and score them.
  2. Cut steaks in to strips to make it easy to put them on the skewers.
  3. Combine remaining ingredients and mix well.
  4. Pour over steak in a zip bag and refrigerator at least 3 hrs or overnight.
  5. Teriyaki Beef Sticks uncooked photoTeriyaki Beef Sticks Uncooked photo
  6. Broil or grill to your desired wellness.

Beef Quesadilla

Beef
 
Author:
Recipe type: Main
Cuisine: Mexican
 
Ingredients
  • 1 lb. lean ground beef
  • 1 - 1.27 oz. package Fajita Seasoning
  • 1 tablespoon vegetable oil
  • 2 green bell peppers, chopped
  • 2 Red Bell Peppers - chopped
  • 1 onion - chopped
  • 10 - 10 inch Flour Tortillas
  • 1 - 8 oz. package shredded Cheddar cheese
  • 1 tablespoon bacon bits
  • 1 - 8 oz. package shredded Monterey Jack cheese
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cook ground beef until completely done, and drain off excess grease
  3. Heat the oil in a large saucepan over medium heat. Stir in the green bell peppers, red bell peppers, and onion. Cook and stir until the vegetables have softened, about 10 minutes.
  4. Layer half of each tortilla with the beef and vegetable mixture, then sprinkle with the Cheddar cheese, bacon bits, and Monterey Jack. Fold the tortillas in half and Place onto a baking sheet.
  5. Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.

 

Lasagna

Lasagna
 
Author:
Recipe type: Pasta
Cuisine: Italian
 
Ingredients
  • 1 lb. sweet Italian sausage
  • 1 lb. lean ground beef
  • ½ cup minced onion
  • 2 cloves garlic, crushed
  • 1 - 28 oz can crushed tomatoes
  • 2 - 6 oz cans tomato paste
  • 2 - 6.5 oz. cans canned tomato sauce
  • ½ cup water
  • 2 tablespoons white sugar
  • 1½ teaspoons dried basil leaves
  • 1 teaspoon Italian seasoning
  • 1 tablespoon salt
  • ¼ teaspoon ground black pepper
  • 4 tablespoons chopped fresh parsley
  • 12 lasagna noodles
  • 16 ounces ricotta cheese
  • 1 egg
  • ½ teaspoon salt
  • ¾ pound mozzarella cheese, shredded
  • ¾ cup grated Parmesan cheese
Instructions
  1. In large stock pot, cook sausage, beef, onion, and garlic over medium heat.
  2. Stir in crushed tomatoes, tomato paste, tomato sauce, and water.
  3. Season with sugar, basil, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley.
  4. Simmer, covered, for about 1½ hours, stirring occasionally.
  5. Bring a large pot of lightly salted water to a boil.
  6. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. (If you prefer you can use the no cook noodles).
  7. In a bowl combine ricotta cheese with egg, remaining parsley, and ½ teaspoon salt.
  8. Preheat oven to 375° F
  9. Spread 1½ cups of meat sauce in the bottom of a 9x13 inch baking dish.
  10. Arrange 6 noodles lengthwise over meat sauce.
  11. Spread with one half of the ricotta cheese mixture.
  12. Top with a third of mozzarella cheese.
  13. Spoon 1½ cups meat sauce over mozzarella, and sprinkle with ¼ cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese.
  14. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
  15. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes.
  16. Cool for 15 minutes before serving.
  17. pan lasagna photo