beef – Recipes Sovereigns

SLOW COOKER ITALIAN BEEF SANDWICHES, IF YOU LIKED IT SAY HELLO

receitas — Sun, 14 Sep 2014 20:28:44 +0000

HOW TO MAKE SLOW COOKER ITALIAN BEEF SANDWICHES, IF YOU LIKED IT SAY HELLO

Ingredients

4 lb boneless beef chuck pot roast
2 tsp salt
1 tsp pepper
1 tsp garlic powder
2 tsp Italian seasoning
15 oz tomato sauce
2 green bell peppers, sliced
2 yellow onions, sliced
12 oz jar sliced pepperoncini (plus more for serving)
10 crusty sandwich rolls, split and toasted
20 slices Provolone cheese

Instructions

Spray the insert of a 6 or 7 qt slow cooker with cooking spray.
Drain the pepperoncinis reserving three tablespoons of the liquid.
Combine the salt, pepper, garlic powder, and Italian seasoning in small bowl.
Trim the fat from the roast and season each side with roughly one-third of the seasonings.
Place the roast in the slow cooker.
Pour the tomato sauce over the roast.
Top with the green bell peppers, onions, and pepperoncinis.
Sprinkle the remaining third of the seasonings on top as well as the reserved pepperoncini liquid.
Place the lid on the slow cooker and cook on low for 10 to 12 hours or on high for 5 to 6 hours.
Preheat oven to 250F.
Use two forks to shred the meat. It should be so tender that it basically just falls apart.
Using a pair of tongs or a slotted spoon, place the shredded beef mixture along with onions and peppers on the bottom half of the rolls. Make sure you let most of the liquid drain away so your sandwiches don’t get soggy.
Top the shredded beef mixture with additional pepperoncinis if desired, and two (or more) slices of Provolone cheese. Place in oven just until cheese melts. Serve immediately.

Notes

Rolls not included in nutritional information.

Nutrition

INSTANT POT KOREAN BEEF, IF YOU LIKED IT SAY HELLO

receitas — Sun, 14 Sep 2014 16:22:12 +0000

HOW TO MAKE INSTANT POT KOREAN BEEF, IF YOU LIKED IT SAY HELLO

INGREDIENTS:

- 1/2 cup beef broth
- 1/3 cup reduced sodium soy sauce
- 1/3 cup brown sugar, packed
- 4 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- 1 tablespoon freshly grated ginger
- 1 teaspoon Sriracha, or more, to taste
- 1/2 teaspoon onion powder
- 1/2 teaspoon white pepper
- 3 pounds boneless beef chuck roast, cut into 1-inch cubes
- 3 tablespoons cornstarch
- 1 teaspoon sesame seeds
- 2 green onions, thinly sliced

DIRECTIONS:

In a large bowl, whisk together beef broth, soy sauce, brown sugar, garlic, sesame oil, rice wine vinegar, ginger, Sriracha, onion powder and white pepper.
Place chuck roast into a 6-qt Instant Pot®. Stir in beef broth mixture until well combined.
Select manual setting; adjust pressure to high, and set time for 15 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
In a small bowl, whisk together cornstarch and 3 tablespoons water; set aside.
Select high sauté setting. Stir in cornstarch mixture and cook, stirring frequently, until the sauce has thickened, about 2-3 minutes.
Serve immediately, garnished with green onions and sesame seeds, if desired.

INSTANT POT BEEF STROGANOFF, IF YOU LIKED IT SAY HELLO

receitas — Sun, 14 Sep 2014 16:12:02 +0000

HOW TO MAKE INSTANT POT BEEF STROGANOFF, IF YOU LIKED IT SAY HELLO

INGREDIENTS:

- 2 pounds stew meat, cut into 1-inch cubes
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 onion, diced
- 8 ounces cremini mushrooms, quartered
- 3 sprigs fresh thyme
- 2 tablespoons all-purpose flour
- 1/4 cup dry sherry
- 3 cups low sodium beef broth
- 2 teaspoons Worcestershire sauce
- 1 (12-ounce) package wide egg noodles
- 3/4 cup sour cream
- 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

Set a 6-qt Instant Pot® to the high saute setting.
Season beef with salt and pepper, to taste. Heat olive oil; working in two batches, add beef and cook until evenly browned, about 3-4 minutes; set aside.
Add garlic, onion, mushrooms and thyme. Cook, stirring occasionally, until tender, about 3-4 minutes. Whisk in flour until lightly browned, about 1 minute.
Stir in dry sherry, scraping any browned bits from the bottom of the pot.
Stir in beef broth, Worcestershire and beef. Select manual setting; adjust pressure to high, and set time for 12 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
Stir in egg noodles. Select manual setting; adjust pressure to high, and set time for 5 additional minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
Stir in sour cream; season with salt and pepper, to taste.
Serve immediately, garnished with parsley, if desired.

GROUND BEEF NOODLE STIR FRY, IF YOU LIKED IT SAY HELLO

receitas — Sun, 14 Sep 2014 15:55:16 +0000

HOW TO MAKE GROUND BEEF NOODLE STIR FRY, IF YOU LIKED IT SAY HELLO

INGREDIENTS:

2 (7-ounce) refrigerated udon noodles, seasoning sauce packets discarded
1 tablespoon olive oil
1 pound ground beef
1 onion, diced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
12 ounces broccoli florets
1 green onion, thinly sliced

FOR THE SAUCE

- 1/4 cup reduced sodium soy sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons brown sugar, packed
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 teaspoon sesame oil
- teaspoon Sriracha, optional

DIRECTIONS:

BEEF AND BROCCOLI RAMEN STIR FRY, IF YOU LIKED IT SAY HELLO

receitas — Sun, 14 Sep 2014 15:04:23 +0000

HOW TO MAKE BEEF AND BROCCOLI RAMEN STIR FRY, IF YOU LIKED IT SAY HELLO

INGREDIENTS:

2 (5.6-ounce) packages refrigerated Yaki-Soba, seasoning sauce packets discarded*
1 tablespoon olive oil
1 pound flank steak, thinly sliced across the grain
1 head broccoli, cut into florets
1/2 teaspoon sesame seeds

FOR THE SAUCE

- 3/4 cup reduced sodium soy sauce
- 3/4 cup beef broth
- 1/4 cup honey
- 3 tablespoons rice wine vinegar
- 3 tablespoons brown sugar, packed
- 4 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon freshly grated ginger
- 1 teaspoon Sriracha, optional

DIRECTIONS:

In a medium bowl, whisk together soy sauce, beef broth, honey, vinegar, brown sugar, garlic, sesame oil, cornstarch, ginger, Sriracha and 1/2 cup water; set aside.
In a large pot of boiling water, add Yaki-Soba until loosened, about 1-2 minutes; drain well.
Heat olive oil in a large skillet over medium high heat. Add steak and cook, flipping once, until browned, about 3-4 minutes.
Stir in Yaki-Soba, broccoli and soy sauce mixture until broccoli is tender and the sauce is slightly thickened, about 3-4 minutes.
Serve immediately, garnished with sesame seeds, if desired.

NOTES:

*Yaki-Soba is ramen-style noodles and can be found in the refrigerated aisle of your local grocery store.

GRILLED BEEF TRI-TIP, IF YOU LIKED IT SAY HELLO

receitas — Sun, 14 Sep 2014 13:24:47 +0000

HOW TO MAKE GRILLED BEEF TRI-TIP, IF YOU LIKED IT SAY HELLO

Ingredients

1 pound boneless beef top sirloin steak cut 1 inch thick
1 tsp coarse grind black pepper
1 lime cut into 8 wedges
1 red onion cut into 8 thin wedges
10 oz cherry tomatoes

Mojo Sauce:

¼ cup fresh orange juice
¼ cup fresh lime juice
3 tbsp finely chopped fresh oregano
3 tbsp olive oil
2 tbsp finely chopped fresh parsley
1 tsp ground cumin
1 tsp minced garlic
¾ tsp salt

Instructions

Whisk Mojo Sauce ingredients in small bowl. Set aside.
Cut beef steak into 1-1/4 inch pieces; season with pepper. Alternately thread beef with lime and onion wedges evenly onto four 12-inch metal skewers. Thread tomatoes evenly onto four 12-inch metal skewers.
Grill tomato kabobs over medium heat, covered, about 2 to 4 minutes or until slightly softened, turning occasionally.
Grill beef kabobs, covered, 8 to 10 minutes (over medium heat on preheated gas grill 9 to 11 minute for medium rare (145°F) to medium (160°F) doneness, turning once.
Serve kabobs drizzled with sauce.

Nutrition

BAKED BEEF FLAUTAS WITH QUESO DIP, IF YOU LIKED IT SAY HELLO

receitas — Sun, 14 Sep 2014 01:43:58 +0000

HOW TO MAKE BAKED BEEF FLAUTAS WITH QUESO DIP, IF YOU LIKED IT SAY HELLO

Ingredients

Flautas

1 pound lean ground beef
1/2 onion diced
1 tablespoon taco seasoning
1/2 cup water
10 soft taco or fajita size tortillas
olive oil

Queso Dip:

10 ounces Ro*Tel® Original Diced Tomatoes & Green Chilies undrained
16 ounces Velveeta cut into 1/2-inch cubes

Instructions

Preheat oven to 425°F.
Brown ground beef in a medium-sized pan over medium-high heat.
Stir in onion and continue sauteing until onion is nice and translucent, 3-4 minutes.
Stir in taco seasoning and water. Bring to a simmer and let simmer for 6-8 minutes or until liquid has evaporated.
Spray a large baking sheet with cooking spray and set aside.
For each flauta, spoon about 3 tablespoons of the beef mixture onto a tortilla.
Roll each tortilla up tightly and place seam-side down on baking sheet.
Continue assembling flautas one at a time until you’re done.
Once all flautas have been assembled, spray the tops of each with additional cooking spray or brush lightly with olive oil.
Bake for ten minutes, flip flautas over, and bake for five additional minutes. They should be a nice golden brown.
While flautas are baking, prepare the queso dip.
Combine can of undrained tomatoes and Velveeta in medium saucepan.
Cook over medium heat 5 minutes or until Velveeta has melted completely and mixture is blended, stirring frequently.
Serve flautas with warm queso dip.

Notes

Nutritional information is per flauta and does not include queso dip.

Nutrition

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