Steak Marinade

 

• ½ cup soy sauce

• ⅓ cup vegetable oil

• ¼ cup lemon juice

• 1 clove garlic, minced

• 1 tablespoon prepared mustard

• 1 tablespoon Worcestershire sauce

• 1 ½ teaspoons salt

• 1 teaspoon coarsely cracked black pepper

Garlic Butter Steak and Potatoes Skillet

 

• 1 1/2 lb (650g) flank steak, sliced against the grain (or ribeye steak, tenderloin, strip loin, strip steak…)
• 1 1/2 lb (650g) baby yellow potatoes, quartered
• 1 tablespoon olive oil
• 3 tablespoons butter, divided
• 5 garlic cloves, minced
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh oregano, chopped
• Salt and fresh cracked pepper
• Crushed red chili pepper flakes, optional

The marinade

• 1/3 cup soy sauce (or coconut amino for paleo and gluten-free)
• 1 tablespoon olive oil
• 1 tablespoon hot sauce (we used Sriracha)
• Fresh cracked pepper

1. To prepare the garlic butter steak recipe with potatoes wedges: In a large bowl, combine the steak strips with soy sauce, olive oil, pepper, and hot sauce. Set aside and allow steak strips to marinate while you cook potatoes.

2. In a large skillet over medium-high heat, mix 1 tablespoon olive oil and 1 tablespoon butter. When butter is melted, add potatoes wedges. Cook for about 4 minutes, stir and cook an additional 4-5 minutes until potatoes wedges are golden and fork-tender. Transfer sauteed potatoes to a plate and set aside.

3. Keep the same skillet over medium heat and add the remaining 2 tablespoons of butter, garlic, red chili pepper flakes, and fresh herbs. Lay the steak strips in one layer in the skillet, keeping the drained steak marinade for later. Cook the steak strips on each side for 1 minute each, until nicely browned – adjust timing depending on how you like your steak.

4. Right before the Garlic Butter steak is done, you can stir in the reserved marinade if you like, and cook for one minute. Add the potatoes wedges back to the garlic butter steak pan and heat through. Adjust seasoning with salt and pepper if necessary.

5. Remove from heat and serve immediately your steak and potatoes, garnished with more crushed chili pepper, fresh herbs, and a sprinkle of parmesan cheese over the potatoes if you like. Enjoy!

Swedish Meatballs Pasta Bake

Ingredients for the Meatballs (or 24 pre-made):

• 1 and 1/4 cups plain panko bread crumbs
• 4 tablespoons butter
• 2/3 cup yellow onion, finely chopped
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1/2 teaspoon ground allspice
• 1/4 teaspoon nutmeg
• 3 cloves of garlic, minced
• 2/3 cup milk
• 2 eggs
• 1 pound ground beef (I used 85/15.)
• 1 pound ground pork
• 3 tablespoons oil

Ingredients for the Pasta:

• 2 cups shell pasta

Ingredients for the Sauce:

• 6 tablespoons butter
• 1/4 cup plus 3 tablespoons all-purpose flour
• 4 cups beef broth (I used low sodium, equivalent to a 32 ounce box.)
• 1/2 cup water
• 1 tablespoon Worcestershire sauce * (See Note below.)
• 3 tablespoons fresh parsley, finely chopped
• 1/2 cup heavy cream
• 1 tablespoon salt * (See Note below.)
• 1/2 teaspoon black pepper

Directions for the Meatballs:

1. Add the panko bread crumbs to a large bowl and set aside.
2. In a skillet over medium heat, melt the butter.
3. Add the finely chopped onion, salt, pepper, allspice, and nutmeg and cook for about 5 minutes. Stir often.
4. Add the minced garlic and cook for another 2 minutes.
5. Turn the heat down to low/medium, and add the milk. Stir everything together and bring it to a simmer.
6. Once the onion mixture has come to a simmer, pour it from the pan into the bowl of panko bread crumbs and stir everything together. The mixture will be very thick. Set this bowl aside to cool.
7. In a separate extra large bowl, add the eggs and beat them.
8. Then add the ground beef, ground pork, and cooled onion mixture. Mix everything together. (It’s gross, but it’s easiest and quickest to do using your hands.)
9. Form about 30 balls and then chill them in the refrigerator for 30 minutes.
10. Once the meatballs are done chilling, in a large skillet over medium heat, heat up the oil.
11. Add the meatballs to the skillet in batches and cook them until they are browned on all sides, about 15 minutes. Batches made it so the pan wasn’t over crowded which made flipping them and seeing when they were done easier.
12. Transfer the meatballs to a dish and set them aside.

Directions for the Pasta:

1. Cook the pasta al dente according to the directions on the box, drain it and add it to a 9 x 13 oven safe baking dish.

Directions for the Sauce and Assembly:

1. Preheat the oven to 375 degrees F. (This is not part of the sauce steps but you’ll want the oven preheated by the time you are done with these steps.)
2. Place the meatballs into the baking dish, nestling them into the pasta.
3. In a large skillet on medium heat, melt the butter.
4. Add the flour, stirring constantly, for about 2 minutes.
5. Stir in the beef broth, water, Worcestershire, salt and pepper and bring it to a simmer. Stir often.
6. Reduce the heat to low/medium, and add the parsley and heavy cream. Stir everything together constantly and cook it until it thickens, about 10 minutes.
7. Carefully pour the sauce over the meatballs and pasta.
8. Bake the Swedish meatballs, pasta, and sauce in the preheated oven for 30 minutes.

Crockpot Mongolian Beef

 

• -1 ½ pounds Flank Steak
• ▢-¼ cups cornstarch
• ▢-2 tablespoons Olive Oil
• ▢-½ teaspoons Garlic mince, Cloves
• ▢-¾ cups Soy Sauce 
• ▢-¾ cups Water
• ▢-¾ cups Brown Sugar
• ▢-1 cup Carrots grated
• ▢-green onions for garnish
• 
  

• Cut flank steak into thin strips. In a ziplock bag add flank steak pieces and cornstarch. Shake to coat.
• Add olive oil, minced garlic, soy sauce, water, brown sugar and carrots to slow cooker. Stir ingredients. Add coated flank steak and stir again until coated in the sauce.
• Cook in a slow cooker for high 2-3 hours or on low 4-5 hours until cooked throughout and tender. Can serve over rice and garnish with green onions.

Saucy Thai Beef Noodles

 -1 cup milk

-1 cup peanut butter

-1/2 cup soy sauce

-4 T brown sugar

-4 T sherry

-4 garlic cloves, mined

-1/2 tsp red pepper flakes

-6 drops hot pepper sauce

-12 oz uncooked spaghetti

-1 pound beef sirloin thinly sliced

-1.5 tsp canola oil

-1/2 cup thinly sliced carrots

-1/2 cup julienned red pepper

-1 cup fresh snow peas

-2 green onions, sliced

-1/4 cup chopped salted peanuts

-2 T minced fresh cilantro

In small saucepan bring first 8 ingredients to a boil, stirring constantly.   Remove from heat, set aside.   Cook spaghetti according to box.   In a large wok, stir fry beef in oil until no longer pink.  Remove from heat and keep warm.  Stir fry carrots and peppers for 3-4 minutes.  Add snow peas and onions and stir fry for 2-3 more minutes.  Return beef to skillet.   Drain spaghetti and add to pan.   Add peanut sauce and toss to coat.  Sprinkle with peanuts and cilantro.

Easy Goulash

2 tbsp. extra-virgin olive oil

1 medium yellow onion, chopped

2 cloves garlic, minced

1 lb. ground beef

Kosher salt

Freshly ground black pepper

1 tbsp. tomato paste

1 1/4 c. low-sodium beef broth

1 (15-oz.) can tomato sauce

1 (15-oz.) can diced tomatoes

1 tsp. Italian seasoning

1 tsp. paprika

1 1/2 c. elbow macaroni, uncooked

1 c. shredded cheddar

Freshly chopped parsley, for garnish

DIRECTIONS

1. In a large skillet over medium heat, heat oil. Add onion and cook until soft, about 5 minutes. Add garlic and cook until fragrant, about 1 minute more.
2. Add ground beef and cook until no longer pink, about 6 minutes. Drain fat and return to pan. Season with salt and pepper.
3. Add tomato paste and stir to coat, then pour in broth, tomato sauce, and diced tomatoes. Season with Italian seasoning and paprika, and stir in macaroni. Bring to a simmer and cook, stirring occasionally, until pasta is tender, about 15 minutes.
4. Stir in cheese and remove from heat. 
5. Garnish with parsley before serving. 0

Easy Hamburger Casserole

Ingredients

• 1 (1lb) box medium pasta shells
• 1lb ground beef
• 2 (10oz) cans tomato soup
• 2 cups shredded cheddar
• 1 cup shredded mozzarella
• 1/2 cup water
• 1 onion, diced
• garlil, salt & pepper to taste

Instructions

1. Cook and drain the pasta according to the package directions.

2. Meanwhile, preheat your oven to 375 degrees and grease and 9x13 baking dish.

3. In a large skillet, brown and chop the ground beef with garlic powder, salt and pepper (or any seasoning of your choice).

4. Add the cooked pasta, tomato soup, a half cup of water and HALF of the cheese to your skillet with the browned beef; stir and cook for 2-3 minutes over medium heat.

5. Pour the mixture into your greased dish and top with the remaining cheese.

6. Cover with foil and bake for 20 minutes. Uncover and continue baking for an additional 10 minutes (I also like to turn the broiler on for the last 2-3 minutes to brown the cheese).

7. Serve immediately and store any leftovers in the fridge for up to 3 days.

Sloppy Joes (Pioneer Woman)

• 2 Tablespoons Butter
• 2-1/2 pounds Ground Beef
• 1/2 whole Large Onion, Diced
• 1 whole Large Green Bell Pepper, Diced
• 5 cloves Garlic, Minced
• 1-1/2 cup Ketchup
• 1 cup Water
• 2 Tablespoons Brown Sugar
• 2 teaspoons Chili Powder (more To Taste)
• 1 teaspoon Dry Mustard
• 1/2 teaspoon Red Pepper Flakes (more To Taste)
• Worcestershire Sauce, To Taste
• 2 Tablespoons Tomato Paste (optional)
• Tabasco Sauce (optional; To Taste)
• Salt To Taste
• Freshly Ground Black Pepper, To Taste
• Kaiser Rolls
• Butter

Add butter to a large skillet or dutch oven over medium high heat. Add ground beef and cook until brown. Drain most of the fat and discard.

Add onions, green pepper, and garlic. Cook for a few minutes, or until vegetables begin to get soft. 

Add ketchup, brown sugar, chili pepper, dry mustard, and water. Stir to combine and simmer for 15 minutes, adding salt and pepper to taste. Also add tomato paste, Worcestershire, and Tabasco if desired. Taste and adjust seasonings as needed. 

Spread rolls with butter and brown on a griddle or skillet. Spoon meat mixture over the rolls, topping with a slice of cheese if it makes your skirt fly up. Serve hot with kettle cooked chips!

Garlic Beef and Veggie Ramen

• 3/4 cup + 2 tablespoons low-sodium soy sauce, separated
• 2 tablespoons hoisin sauce
• 2 and 1/2 tablespoons minced garlic, separated
• 3 tablespoons + 1 teaspoon cornstarch, separated
• 1 pound flank steak
• 3-5 tablespoons vegetable oil, separated
• Assorted veggies: 8 ounces sliced mushrooms, 8 ounces snap peas, 1 cup shredded carrots, 1 red bell pepper
• 2 packages (3 ounces each) ramen noodles (discard seasoning packets; use just the noodles!)
• 2 tablespoons sesame oil
• 1 can low-sodium beef stock or broth
• 1 tablespoon minced ginger
• 1/4 cup brown sugar, packed
• 1/2 - 1 full teaspoon red pepper flakes
• Optional: green onions

1. OPTIONAL: marinade the meat. Toss together 1/4 cup soy sauce, hoisin sauce, and 1 tablespoon minced garlic. Very thinly slice the flank steak against the grain into 1/4th inch thick strips and then into 2 inch pieces. Place the steak pieces in the marinade and set out at room temperature for 20-30 minutes. OR cover tightly and place in the fridge for up to 8 hours. If you want this to be a true 30-minute dinner, skip this step!
2. While the meat is marinating, prep and cook the veggies. Place 1 tablespoon oil in a large skillet or wok and add in the sliced mushrooms, snap peas, shredded carrots, and chopped red bell pepper. Cook over medium high heat until crisp tender and transfer to a bowl/plate. 
3. Remove the meat and drain off any remaining marinade. Toss the meat to coat with the cornstarch in a large plastic bag. Alternatively use your fingers to work the cornstarch into the meat. Make sure all of the meat is well coated in cornstarch.
4. Add another tablespoon of oil. Heat until the oil is shimmering and then add in 1/2 the beef so it can be in a single layer. Cook without moving until the beef is well seared, about 1-1/2 minutes. Continue cooking while stirring until the beef is lightly cooked but still pink in spots, about 30 seconds. Transfer to a plate.
5. Add in the last remaining tablespoon of oil to the pan and heat until shimmering. Add the remaining beef and cook without moving until the beef is well seared, about 1-1/2 minutes. Cook for another 30 seconds. Transfer the rest of the beef to the plate.
6. In that same skillet or wok, add in the sesame oil, remaining 1/2 cup + 2 tablespoons soy sauce, beef stock or broth, remaining 1 and 1/2 tablespoons minced garlic, minced ginger, brown sugar and red pepper flakes. 
7. Stir and cook (uncovered) over medium heat until sauce thickens a bit and reduces by about a third (about 10-12 minutes). You don't want to reduce it too much so it can still generously coat all the noodles & veggies.
8. In a small dish, whisk together remaining 1 teaspoon cornstarch with 1 teaspoon water until smooth. Whisk into the sauce.
9. While the sauce is reducing, boil a small pot of water and cook the ramen noodles for exactly 2 minutes. Drain and rinse in cold water.
10. Add the cooked veggies, cooked meat, and drained ramen noodles into the sauce. Toss to coat and top with green onions. Add some cracked pepper and additional red pepper flakes if desired. Enjoy immediately.