Sweet Broccoli Beef

Ingredients:

1 1/2 lbs. flank steak
6 oz. fresh broccoli (3 cups)
1/2 cup orange marmalade
1/4 cup hoisin sauce
3 tbsp. teriyaki sauce (I used Yoshidas)
2 tbsp. soy sauce
1 tbsp. fresh minced garlic
1 tbsp. fresh minced ginger (I used the stuff in the tube)
1 tbsp. sesame seeds
Hot cooked white rice

Directions:

Thinly slice meat across the grain into bite size strips.

In a large bowl, toss together beef strips, broccoli, marmalade, hoisin sauce, teriyaki sauce, soy sauce, garlic, ginger, and sesame seeds. Add mixture to a large, hot skillet or wok. Bring mixture to a boil. Stir fry for 5-7 minutes or until meat is cooked but still pink in the center and broccoli is tender.

Spoon mixture out of skillet with a slotted spoon and serve over rice.

Stefani's Pie

Ingredients:

1 lb. ground beef
1/4 tsp. red pepper flakes
1/4 cup chopped onion
1 cup sliced mushrooms
2 tbsp. Worcestershire sauce
8 medium red potatoes
4 tbsp. butter
1/2 cup half-and-half (or heavy cream)
1/4 cup sour cream (or cream fresh if you have it)
Salt and pepper
2 cups shredded cheddar cheese (or whatever you have on hand)

Directions:

Preheat oven 375 degrees.

Brown beef in a large skillet. Drain off excess grease. Add Worcestershire sauce, red pepper flakes, onions and mushroom and cook until just tender. Set aside.

Meanwhile, heat a large pot of salted water to boiling. Add potatoes and garlic; cook until fork tender. Drain and return to pot. Add butter, cream, and sour cream and mash until smooth. Season with salt and pepper.

In a 13 x 9 inch baking dish spread the hamburger and mushroom mixture. Sprinkle with a layer of cheese. Spoon mashed potatoes over top of the cheese mixture.

Bake for 30 minutes or until mashed potatoes begin to brown. Serve with ketchup or gravy.

Chicken Fried Steak and Gravy

Ingredients:

2 pounds beef bottom round, trimmed of excess fat
2 to 2 1/2 cups all-purpose flour
2 tablespoons garlic powder
2 tablespoons onion powder
Kosher salt and freshly ground black pepper
3 whole eggs, beaten
2 cups buttermilk or whole milk
Hot sauce, to taste
Vegetable oil
3 heaping tablespoons all-purpose flour
1 cup buttermilk
1 cup whole milk
Kosher salt and freshly ground black pepper
Hot sauce, to taste

Directions:

In a medium flat dish add the flour, garlic powder, onion powder, kosher salt and pepper, to taste, and combine well. In another flat dish stir together the eggs, buttermilk and hot sauce, to taste, and season well with salt and pepper, to taste. Cut beef into 4 (1/2-inch) thick slices then pound out using the teeth side of a meat mallet. This tenderizes the meat. Dredge each piece of meat in the seasoned flour, then in the seasoned buttermilk and back into the flour, allowing excess to drip off. Set out on a rack fitted over a baking sheet and allow to rest in the refrigerator for 20 to 25 minutes before cooking.

Add about 2 inches vegetable oil to a large cast iron pan and heat over medium-high heat to 365 degrees F. Once heated and working in batches, fry steaks 2 to 3 at a time until golden brown, about 3 to 4 minutes per side. Remove steaks and drain on a paper towels.

Carefully remove some the fat from the cast iron pan, reserving 1/4 cup. With the pan over medium heat, sprinkle in 3 tablespoons of flour and whisk to make a roux, scraping up any brown bits on the bottom of the pan. Once the flour has been fully incorporated slowly add the buttermilk and milk and continue to whisk until the gravy is nice and thick. Season well with salt and plenty ground black pepper, then whisk in hot sauce, to taste. Place the steaks on a serving platter, top with gravy and serve

Tex-Mex Beef and Potatoes

Ingredients:

1 lb. ground beef
1 red bell pepper, chopped
1 onion, chopped
1 1/2 oz. taco seasoning
1/2 cup water
4 cups frozen cubed Southern-style hash browns
1 1/2 cups frozen corn
8 oz. Velveeta Cheese Product, cut into 1/2-inch cubes
1 cups shredded cheddar cheese
1/2 cup crumbled tortilla chips

Directions:

Heat oven to 350 degrees.

Brown meat with peppers and onions in a large skillet; drain. Return to skillet.

Stir in taco mix and water. Add potatoes, corn, and velveeta; mix well. Spoon into a 13 x 9 inch baking dish; cover.

Bake for 20 minutes; stir. Sprinkle with shredded cheddar and crushed tortilla chips and bake an additional 15 minutes or until heated through.

Ranch-Style Steak Kabobs

Ingredients:

4 new potatoes
1/4 cup Ranch dressing, divided
1 lb. boneless beef sirloin, cut length-wise into 1/2-inch thick slices
1/2 vidalia onion (or other sweet onion)

Directions:

Heat grill to medium-high heat. Cook potatoes in boiling water 12 to 14 minutes or until tender; drain. Cool slightly.

Reserve half of the dressing. Thread meat, potatoes, and onions onto skewers. Brush with 1/2 of dressing.

Grill 10 to 12 minutes or until meat is done, brushing with reserved dressing in the last 2 minutes.

Becca's Awesome Meatloaf

2-3lbs ground beef
2 bags french onion soup mix (1 box)
garlic about 1/4 tsp, or to taste
2 eggs
2 cups of oatmeal
1 regular size bottle of catsup
Prepared mashed potatoes

Mix 1 cup of oatmeal, half of the bottle of catsup, 1 bag soup mix, 1 egg, 1/2 the garlic, and half of the beef together.

Line the mixture in a baking pan and bake at 350 degrees for about 15-20 mintues, or until done through.

Layer the potatoes in top of the cooked beef. Mix the remaining halves of ingredients and put them on top of the potatoes.

Drizzle the top of the final layer of meat with catsup and put it back into the oven until done, usually about another 20 mintues or so.

Ultimate Fajitas

Marinade (Mojo)

1 orange, juiced
2 limes, juiced
4 tablespoons olive oil
2 garlic cloves, roughly chopped
3 chipolte chiles, in adobo sauce
3 tablespoon roughly chopped fresh cilantro leaves
1 teaspoon ground cumin
1 teaspoon salt

Guacamole

5 ripe Hass avocados
3 to 4 limes, juiced
½ small onion, chopped
1 small garlic clove, minced
1 serrano chile, chopped
1 big handful fresh cilantro leaves, roughly chopped
Kosher salt and freshly ground black pepper
Drizzle olive oil

Fajitas

2¼ pounds skirt or flank steak, trimmed of fat cut into thirds or 8-inch pieces
Salt and pepper
2 red bell peppers, thinly sliced
1 large onion, thinly sliced
Lime juice, olive oil, optional
12 flour tortillas, warm
Guacamole, recipe follows
Good quality store bought salsa

For Marinade:

In a small 2 cup measuring cup, or something similar size and shape, combine all the marinade ingredients. Using an immersion blender, puree the marinade until smooth. Transfer to a re-sealable plastic bag and add the steak, seal and shake to coat. Refrigerate the beef for 2 to 4 hours to tenderize and flavor the beef.

For Fajitas:

Preheat a ridged grill pan on high heat.

Drain the marinade from the beef. Lightly oil the grill or grill pan. Season liberally with salt and freshly ground black pepper. Grill the steak over medium-high heat and cook for 4 minutes on each side and then transfer to a cutting board and let rest. Depending on the size of your grill pan you may need to cook in batches.

Once the beef is off the grill pan and resting, add the bell peppers and onions tossed with lime juice and olive oil, if using. Grill the mixture for 7 to 8 minutes until the vegetables are just barely limp.

While the peppers and onions are cooking, heat up the tortillas. Turn any free burners on a medium low flame. Place a tortilla on each flame and let it char about 30 seconds to 1 minute, flip the tortilla and repeat on the second side. Once heated and charred remove the tortilla to a clean tea towel and wrap to keep warm. Repeat until you have warmed all of your tortillas.

You can also heat your tortillas in a microwave, lightly dampen a tea towel with some water, wrap the tortillas in the damp towel and heat in the microwave for about 1 minute. Check to see if they are warm, if not repeat the heating at 1 minute intervals until they are warm and pliable.

Thinly slice the steak against the grain on a diagonal.

To serve:

Spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions, and salsa. Roll up the tortilla to enclose the filling.

May also be served with sour cream and shredded cheese.

For Guacamole:

Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados with a fork, leaving them still a bit chunky. Add all of the rest of the ingredients, and fold everything together.

Lay a piece of plastic wrap directly on the surface of the guacamole so it doesn’t brown and refrigerate for at least 1 hour before serving.

Yields: 6-8 Servings

Time to make: 20 min .

Teriyaki Beef with Rice Noodles

6 oz. uncooked rice sticks
¼ tsp. dry mustard
¼ cup soy sauce
2 garlic cloves, minced
2 tbsp. brown sugar
¾ lb. lean boneless beef sirloin or eye of round steak
2 tbsp. rice or cider vinegar

In small bowl, combine soy sauce, brown sugar, vinegar, dry mustard and garlic; mix well.

Cut beef into ¼ - inch thick strips. Place beef in re-sealable plastic bag or shallow dish; pour sauce over beef. Seal bag or cover dish. Place in refrigerator for 10-30 minutes or longer turning once to coat on both sides.

In large saucepan, bring 8 cups of water to a boil over high heat. Break rice sticks into water; return to a boil. Reduce heat to medium low; cook 3 minutes. Drain rice sticks; return to saucepan.

Place beef on a broiler pan; pour marinade into small saucepan. Broil beef 2 to 3 inches from heat for 2 minutes. Turn; broil an additional 2 to 4 minutes or to desired doneness.

Bring marinade to a boil. Reserve 2 tbsp.; pour remaining marinade over noodles and toss gently.

Place noodles on serving platter. Top with beef; drizzle with reserved marinade.