EASY CRISPY MONGOLIAN BEEF

Beef

EASY CRISPY MONGOLIAN BEEF

September 14, 2019

This Mongolián Beef recipe is super eásy to máke ánd uses simple, reádily áváiláble ingredients! Whip this up in under 20 minutes ánd háve the perfect mid-week dinner meál!

Eásy Crispy Mongolián Beef - This Mongolián Beef recipe is super eásy to máke ánd uses simple, reádily áváiláble ingredients! Whip this up in under 20 minutes ánd háve the perfect mid-week dinner meál!



INGREDIENTS

• 2 pounds beef tenderloin/beef chuck, cut into strips
• ½ cup cornstárch/cornflour
• oil, for deep frying

For the Sáuce

• 2 tbsp cooking oil
• 1 tbsp finely chopped ginger
• 1 tbsp finely chopped gárlic
• ½ cup soy sáuce
• ½ cup rice vinegár
• ½ cup wáter
• 1 tsp hoisin sáuce (optionál)
• ½ cup brown sugár
• 1 tsp cornstárch, diluted in 3 tsp wáter
• 1 tsp red chili flákes (optionál)
• ½ cup green onion, chopped into 1 inch pieces

INSTRUCTIONS

1. Stárt off by tossing the beef strips in cornstárch. Máke sure the strips áre coáted evenly with cornstárch.
2. Deep fry the beef strips for 4-5 mins, dráin the oil ánd set áside.
3. In á sáucepán, heát oil on high heát setting. Quickly ádd in the ginger ánd gárlic. Stir quickly for 10 seconds. Immediátely ádd in the soy sáuce, wáter, rice vinegár ánd hoisin sáuce. Bring the sáuce to á quick boil.
4. ádd in the brown sugár ánd cornstárch. Mix thoroughly.
5. Now ádd in the beef strips ánd let cook for 2 minutes.
6. ádd the green onions ánd cook for án ádditionál minute.
7. Serve hot with rice.

NOTES

1. To máke this recipe spicy, you cán ádd 1 to 2 tsp of red chili flákes to it. 
2. You don't need to márináte the beef beforehánd in this recipe, unlike the other recipes for Mongolián beef. It's the quickest ánd most delicious wáy of máking it!
3. ádd án ádditionál teáspoon of cornflour/cornstárch diluted in two teáspoons of wáter into the recipe if you wánt it to be slightly more thicker ánd stickier.

Full Recipe at : http://www.scrambledchefs.com

BEEF POT ROAST - OVEN BRAISED #beefrecipes

Beef

BEEF POT ROAST - OVEN BRAISED #beefrecipes

September 14, 2019

I will be posting some old classic recipes, from time to time, for the younger cooks that visit my recipe blog. These recipes are classics for a reason (they are really good) and todays post is a real winner.

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Not only is this an easy family style meal, but it creates some of the best leftovers. Start by browning large chunks of chuck roast, then slow roasting them (in beef broth) in a low temperature oven, the end result is super moist, super tender and super beefy.

Ingredients

• 4 pound beef chuck roast (about 2" thick)
• 1 medium onion, chopped
• 1 can (14 ounce) beef broth 
• potatoes
• carrots
• salt and pepper

Don't let the simplicity of the ingredients fool you, this is more about the cooking method than the ingredients. The final flavor is huge and it comes from browning the beef well before you put it into the oven (at least 4 minutes per side). Cut up the chuck roast into large pieces by removing any large white (fat) pieces that run through the meat. Some of you have commented that meat grosses you out. I hope you are courageous enough to try this cooking method, because your family will love you for it. After you cut the large pieces, salt and pepper them, generously, on all sides and brown them in a hot (preferably not a Teflon pan (see note).

After the meat has nice crusty brown edges, remove it from the pan and set aside. In the same pan, saute a medium (diced) onion (about a cup). If you used a non-Teflon pan, there should (hopefully) be bits of browned beef stuck to the bottom of the pan. The moisture of the onions, will help de-glaze these little crusty treasures (where a lot of the flavor comes from). Keep cooking the onions until they turn soft. They should look like this (brown from the meat).

When the onions are soft, add the beef broth and stir to loosen everything in the pan.
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Place the meat in a large roasting pan and arrange potatoes and carrots around the meet. Pour the onion-broth mixture over everything (make sure everything gets coated) like this:

Seal the pan tightly with foil and put into a pre-heated 300F oven for three hours. The meat will be extremely tender and moist and there will be enough broth to make a gravy (or we like the broth just spooned over the meat and potatoes); just make sure you have lots of crusty bread to dip in the broth.

NOTE:

• If you use a teflon pan, your meat will not leave those wonderful browned bits in the bottom of the pan, thats why I like to use a non-teflon pan to brown.
• Leftovers make delicious cold sandwiches, beef & cheese burritos, barbecue beef sandwiches, etc.
• This recipe can be done in the crock pot, but it is just never quite as moist as it is when cooked in a 300F oven for 3 hours.
• We are purists when it comes to beef pot roast. I've tried adding herbs and other flavorings, but Hubby likes this simple recipe the best. If you want to liven up the taste with herbs, garlic, etc, go for it.

Mexican Zucchini And Beef Skillet #keto #beefrecipes #lowcarb

Beef Keto Low Carb

Mexican Zucchini And Beef Skillet #keto #beefrecipes #lowcarb

September 14, 2019

This low carb Mexican zucchini and ground beef recipe is a simple dish made with low cost ingredients. It’s an easy low carb high fat dinner recipe perfect for summer.

Zucchini tastes best when it’s cooked al dente. If you cook it too long it gets mushy which isn’t good. Cooking the zucchini for five to ten minutes in the covered skillet should warm it up and still keep it firm.

This low carb Mexican zucchini and ground beef skillet dish is a simple recipe that uses inexpensive ingredients. It goes well with cauliflower rice.

Mexican Zucchini and Beef Recipe

This low carb Mexican zucchini and ground beef recipe is a simple dish made with low cost ingredients. It's a n easy LCHF dinner recipe perfect for summer.

Ingredients

• 2 medium zucchini sliced and quartered
• 1 1/2 pounds ground beef
• 2 cloves garlic minced
• 10 ounces Mexican style diced tomatoes with green chilis (salsa or diced tomatoes could be used), canned
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes

Instructions

1. Brown ground beef with minced garlic, salt, and pepper.
2. Cook over medium heat until meat is browned.
3. Add tomatoes and remaining spices. Cover and simmer on low heat for another 10 minutes.
4. Add the zucchini. Cover and cook for about 10 more minutes until zucchini is cooked, but still firm.

Nutrition Facts

Mexican Zucchini and Beef

Amount Per Serving

Calories 272Calories from Fat 158

% Daily Value*

Total Fat 17.5g27%

Total Carbohydrates 5.6g2%

Dietary Fiber 1.5g6%

Protein 22.1g44%

* Percent Daily Values are based on a 2000 calorie diet.

Recipe Adapted : MEXICAN ZUCCHINI AND BEEF SKILLET @ lowcarbyum

Keto Mongolian Beef

Beef Keto

Keto Mongolian Beef

September 14, 2019

Mongolian beef – a very mysterious recipe that came to us from China. You’ve probably seen it in Asian restaurants especially Chinese takeaways.

The name of this recipe might make you think it’s from Mongolia – a country in East Asia, but no, it’s not a Mongolian recipe. It’s a delicious and popular dish in the Chinese and Taiwanese cuisines.


INGREDIENTS

• 1 lb flank steak sliced into bite-size stripes
• 2 tbsp olive oil divided
• 1 tbsp fresh ginger peeled and grated
• 2 garlic cloves minced
• 2 tbsp coconut aminos
• 1/2 cup water
• 1/3 cup So Nourished Erythritol
• 1 teaspoon red pepper flakes
• 1-2 tsp xanthan gum to thicken the sauce
• salt and pepper to taste
• 1 scallion sliced (for topping)

INSTRUCTIONS

1. In a saucepan heat half of olive oil, add minced garlic and grated ginger and fry for 30 seconds. Add water, coconut aminos, erythritol, red pepper flakes and simmer on high for 3-4 minutes. Turn off the heat and set aside.
2. Add a xanthan gum and beef strips to a zip bag and toss well.
3. In a frying pan, heat the other half of olive oil until hot. Add beef strips and fry stirring until begin to get brown. Set aside.
4. Heat a clean pan over medium heat (or use the same pan with beef if you want to), add the beef and prepared sauce, a pinch of salt and pepper and cook for another minute stirring constantly.
5. Divide between plates and garnish with sliced scallions. The beef can be served in a bowl of some steamed broccoli florets or cauliflower rice or any other side dish of your choice.

Recipe Adapted From ketovale.com

Recipe Adapted From ketovale.com

Easy Steak Marinade

Beef Dinner Steak

Easy Steak Marinade

September 14, 2019

Easy Steak Marinade – Only 5 Ingredients And 5 Minutes Of Prep! The Most Delicious Flavor That Creates A Tender And Juicy Steak. You’ll Love This Steak Marinade Recipe!

This easy steak marinade is one of my favorite grilling recipes and is so simple to make! It only takes 5 ingredients and 5 minutes of prep work. The flavor is absolutely wonderful and creates a juicy and flavorful steak.

In the summer, we LOVE to grill. We grill all types of meat recipes, but also love grilling fruits and vegetables. It brings out so much flavor! Some of our favorites are grilled fruit kabobs, Mexican street corn and also green beans and heirloom tomatoes.

We use this easy steak marinade for New York Strip and Ribeye Steaks. It’s great for making shish kabobs as well. We love grilling our steak for maximum taste and tenderness.

INGREDIENTS

• 1/4 cup olive oil
• 1/4 cup balsamic vinegar
• 1/4 cup low sodium soy sauce
• 2 Tablespoons worcestershire sauce
• 1 Tablespoon minced garlic
• Salt and pepper to taste

INSTRUCTIONS

1. Place the steak in bowl or zip top bag.
2. Combine the olive oil, balsamic vinegar, soy sauce, worcestershire sauce and garlic in a small bowl. Whisk until combined. Then pour over the steak. Seal bowl or bag and place the steak in the refrigerator and allow to marinate for at least 30 minutes. Best when marinated for 4 hours+.
3. Preheat grill to medium high heat. Clean the grill grates with a wire brush and them lightly oil the grates. Place the steak onto the grill and cook until golden brown, 4-5 minutes.  Turn the steaks over and grill another 4-5 minutes for medium-rare (145° F), 5 to 7 minutes for medium (140° F) or 8 to 10 minutes for medium-well done (160° F).
4. Remove steak from the grill and tent with foil. Let rest for 5 minutes, before serving. Top with a slice of butter and chopped parsley if desired. Salt and pepper to taste.

Recipe Adapted From EASY STEAK MARINADE @ iheartnaptime.net

BEEF ROLL UPS

Beef Dinner

BEEF ROLL UPS

September 13, 2019

The essential worry with using burger for this meat roll ups equation is to pick a fragile cut of meat, for instance, sirloin. In the event that you're focused on your cheeseburger cuts won't be fragile, basically use a meat hammer and pummel the slices on the opposite sides to mellow them to some degree more. 

Peggy needs to cook! She's persistently considering uncommon flavors for her suppers and her Beef Roll Ups are no unique case. 

They're stacked with flavor, and the balsamic covering showered over the burger is essentially magnificent!

Beef Roll Ups Recipe

Ingredients :

• 8 thin sliced sirloin steaks
• 2 - 3 tbsp Worcestershire sauce
• 1 TBS garlic powder
• 1 TBS onion powder
• 1 tbsp olive oil

The filling:

• 1 orange red and 1 yellow peppers
• 1 cup of Gruyere cheese
• 1 sliced medium onion

The Balsamic Glaze :

• 2 tsp butter
• 2 tbsp finely chopped shallots
• 1/4 cup balsamic vinegar
• 2 tbsp brown sugar
• 1/4 cup beef broth

Instructions :

1. Lay out the sirloin steaks, if they are a little thick, use a meat mallet and bash them a little.
2. Add the seasonings, olive oil and worcestershire sauce to the meat, (mix into the meat well on both sides) then set aside and prepare the filling.

Honey Barbecue Meatloaf Recipe

Barbeque Recipes Beef

Honey Barbecue Meatloaf Recipe

September 11, 2019

This honey barbecue meatloaf recipe is irresistible. With a little honey for sweetness and bbq sauce for smokiness, it’s everyone’s favorite comfort food!

Ask for the meatloaf. A moist, smoky, and sweet recipe made with honey and BBQ sauce that stays tender after 45 minutes in the oven and is best served with mashed potatoes. It’s rich, hearty, and never fails.

This meatloaf recipe has honey and barbecue sauce for sweetness, smokiness, and moisture. It's everyone's favorite comfort food!

Ingredients

• 1 pound 90% lean ground beef
• ½ cup plain panko bread crumbs
• 1 tablespoon plus 2 teaspoons worcestershire sauce
• 1 tablespoon dijon mustard
• 4 tablespoons smoky barbecue sauce
• 1 tablespoon honey
• ½ teaspoon salt
• ½ teaspoon black pepper

Instructions

1. Preheat oven to 350 degrees F. In a large bowl, use your hands to mix together the ground beef, panko, 1 tablespoon of the worcestershire sauce, the mustard, 3 tablespoons of the barbecue sauce, the salt, and pepper. Do not overwork the meat.
2. Shape the mixture into a long, thick log and place in an oiled baking dish. Be careful not to pack the meat too tightly or you'll end up with a very dense, tough loaf.
3. In a small bowl, whisk together the remaining 1 tablespoon barbecue sauce, the remaining 2 teaspoons worcestershire sauce, and the honey. Spread evenly over the meatloaf bake for 45 minutes. Slice and serve!
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Recipe Adapted From Honey Barbecue Meatloaf Recipe @ andiemitchell.com