Showing posts with label Beef. Show all posts
Showing posts with label Beef. Show all posts

SLOW COOKER MONGOLIAN BEEF RECIPE

December 19, 2019
The easiest way you'll make a Mongolian beef recipe! The meat gets meltingly tender within the slow cooker and therefore the sauce becomes incredibly silky, with great spicy/sweet flavors!

All of the amazing spicy/sweet flavors of Mongolian beef, but in an incredibly easy slow cooker meal with just 10 minutes of prep. This is often the Mongolian beef recipe for the busiest of people!

SLOW COOKER MONGOLIAN BEEF RECIPE
SLOW COOKER MONGOLIAN BEEF RECIPE

The main thing I really like such a lot about this Mongolian beef recipe is that unlike some slow cooker meals, it’s made entirely within the slow cooker, with no extra steps to require.  No browning the meat, no broiling just adding all the ingredients, turning on the slow cooker and walking away.  

And this meal is never short on flavor!  The garlic and ginger bring many classic Mongolian beef flavor, and combined with sweet/heat combination of sugar and Sriracha sauce it’s a powerhouse of wonderful flavors!

SLOW COOKER MONGOLIAN BEEF RECIPE

INGREDIENTS :

  • 1/4 cup cornstarch
  • 1 Tbsp vegetable oil
  • 3-4 cloves garlic, minced
  • 2 tsp fresh ginger, minced
  • 3/4 cup water
  • 1 cup shredded carrots
  • 4-6 green onions, thinly sliced
  • sesame seeds, for garnish
  • 3/4 cup reduced sodium soy sauce
  • 3/4 cup light brown sugar, packed
  • 1 1/2 lbs thinly sliced flank steak (1/4 inch thick)
  • 1 - 2 tsp Sriracha sauce (can substitute with red pepper flakes or cayenne instead - in whatever amount you prefer)

INSTRUCTIONS :

  1. Add sliced flank steak and cornstarch to a large resealable plastic bag.  Close and shake to coat well.  This can be done in a large mixing bowl as well, but I find it's less messy to do in a bag.
  2. To the bottom of slow cooker, add vegetable oil, garlic, ginger, water, soy sauce, brown sugar and Sriracha sauce.  Stir to combine.
  3. Add in coated flank steak and carrots and stir again until everything is coated in the sauce.
  4. Cover and cook on HIGH for 2-3 hours or on LOW for about 4 hours, until steak is cooked and tender.
  5. Serve over white rice and garnished with green onions and sesame seeds if desired.

BEEF ENCHILADAS WITH HOMEMADE ENCHILADA SAUCE

December 12, 2019
These beef enchiladas square measure stuffed with a saporous beef, bean and chili mixture, coated in an exceedingly delicious homemade  sauce and smothered in adhesive cheese!

One bite of those beef enchiladas and you’ll be hooked!  The filling is super saporous and therefore the homemade  sauce extremely takes it from nice to OMG fantastic!

BEEF ENCHILADAS WITH HOMEMADE ENCHILADA SAUCE

Tacos, nachos, burritos, chimichangas, fajitas, and enchiladas. There square measure such a large amount of recipes for enchiladas, however this one is my absolute favorite one.  Beef dishs with one thing extra a homemade  enchilada sauce!

I used a hamburger with a better fat quantitative relation for additional flavor, and brunet  it in my massive cooking pan. Once the meat was most of the method brunet , I additional in my onion, garlic, and inexperienced chiles, to saute for many a lot of minutes.  Then drain the meat mixture and put aside.

BEEF ENCHILADAS WITH HOMEMADE ENCHILADA SAUCE

INGREDIENTS :

  • 2 Tbsp vegetable oil
  • salt and pepper
  • 4 oz can diced green chiles I used mild
  • 15 oz can black beans rinsed and drained thoroughly
  • 8-10 flour tortillas
  • 1 yellow onion diced
  • 2 cloves garlic minced
  • 1.5 lbs ground beef
  • 3 cups Mexican-blend shredded cheese
  • 1 batch homemade red enchilada sauce or 1 can store-bought enchilada sauce
  • chopped fresh cilantro and green onions for garnish

INSTRUCTIONS :

  1. If you're making homemade enchilada sauce, prepare it.
  2. Preheat oven to 350 degrees.
  3. Add oil to a big skillet and heat over medium high heat. Add ground beef and crumble (use a potato masher to make it easier). Once ground beef is about halfway cooked, add onion, garlic, and green chiles and saute for 3-6 minutes, stirring occasionally. Drain beef mixture.
  4. To make the enchiladas, spread a couple of tablespoons of the enchilada sauce over the tortilla. Add beans in a line down the middle of the tortilla, then add in a spoonful of the beef mixture, drizzle some extra enchilada sauce over the meat, then add one third of a cup of cheese. Roll up tortilla and place in a greased 9 x 13" baking pan. Continue with remaining tortillas.
  5. Spread the remaining enchilada sauce over the top of the tortillas, and sprinkle with the remaining shredded cheese.
  6. Bake uncovered for 20 minutes, broiling the last few minutes if you want the cheese to be a more golden brown. Garnish with chopped cilantro and green onions.

CHEESY GROUND BEEF EMPANADAS

December 08, 2019
These cheap hamburger empanadas area unit jam-packed with deliciously seasoned hamburger, loaded with 2 forms of cheese and so baked to a T. The flaky pie shell that surrounds the meat and cheese is thus flaky and golden brown.

This delicious cheap hamburger empanada formula is one I’ve been desiring to share with you all. It wasn’t till my man rang a bell in my memory yesterday that he’s been “begging and begging” on behalf of me to form him his empanadas.

CHEESY GROUND BEEF EMPANADAS
CHEESY GROUND BEEF EMPANADAS

Start out by adding hamburger, onions and garlic to a forged iron pan or an oversized cooking pan. Cook till meat isn't longer pink and onions area unit clear, then drain grease. Come to pan and sprinkle with seasonings. Stir and so add pasta sauce and jalapeños. Simmer for quarter-hour whereas making ready the pie shell.

On a gently flour surface, unroll temperature pie shell and roll a time or 2 with a kitchen utensil to enlarge simply a small amount. Employing a four in. Bowl, flip the other way up and displace on pie shell. You ought to be ready to get four items from every pie shell. Take one piece of pre-cut crust and gently add a bit water round the edge. Add cheese and regarding 1/4 cup of meat mixture. Fold over and seal with a fork crimping the perimeters. Place on a baking sheet, baste with associate degree egg wash and bake for quarter-hour or till crust could be a flaky, golden brown. take away and luxuriate in. Easy, peasy!

CHEESY GROUND BEEF EMPANADAS

INGREDENTS :

  • 1 lb ground beef
  • 1 1/2 tsp ground cumin
  • 1 1/2 tsp garlic salt
  • 1 tsp Slap Ya Mama seasoning
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 tsp pepper
  • 1 tsp oregano
  • 1/4 tsp chili powder
  • 8 oz can tomato sauce
  • 1 Tbsp diced jalapeños
  • 1/2 tsp crushed red peppers
  • 1/2 cup sharp cheddar cheese, grated
  • 1/2 cup Monterey Jack cheese, grated
  • 2 boxes Pillsbury Refrigerated Pie Crust
  • 1 egg

INSTRUCTIONS :

  1. Preheat oven to 425°.
  2. In a cast iron pan or large frying pan, add ground beef, chopped onions, minced garlic and cook over medium heat until ground beef is no longer pink. Drain grease and return to pan.
  3. Sprinkle with seasonings, stir. 
  4. Add tomato sauce and jalapeños, stir and let simmer for 15 minutes.
  5. Unroll pie crust on a lightly flour surface. Using a 4 inch bowl, turn bowl upside down and press down to cut dough. Should be able to get 4 pieces per pie crust.
  6. Add a little water to the edges of the dough before filling to help seal.
  7. Add a small amount of shredded cheese and about a 1/4 cup of meat mixture.
  8. Fold dough over and using a fork, close up the edges by pressing to seal and place on a baking sheet.
  9. In a small bowl, whisk egg and one tablespoon of water together. Using a basting brush, brush egg wash over the top of each empanada. 
  10. Bake for 15 minutes or until empanada crust is golden brown.
  11. Carefully remove from oven and enjoy.

HOMEMADE BEEF TIPS WITH MUSHROOM GRAVY

December 05, 2019
Homemade beef tips with mushroom gravy — as forever with no canned soups! My beef tips ar ludicrously tender and simple to create in your slow cookware or instant pot. Serve beef tips over cauliflower mash, mashed potatoes, egg noodles, or rice!

Today I’m transferral on another spherical of home-cured nutrient before it’s m degrees in Lone-Star State and every one I would like is cold food for just about the remainder of 2019.

HOMEMADE BEEF TIPS WITH MUSHROOM GRAVY
HOMEMADE BEEF TIPS WITH MUSHROOM GRAVY

It forever builds Pine Tree State laugh once I share an immediate pot direction as a result of straightaway I’ll get messages asking a way to make that direction within the slow cookware or on the stove. And also the reverse proves to be true once I build recipes within the slow cooker/stove prime. Therefore this one goes bent on all of my slow cookware and instant pot fanatics. Let’s let our room gadgets build USA dinner.

The inspiration for today’s beef tips with mushroom gravy comes from a Mississippi roast. I really like what happens to brown gravy when it’s been mingling with pepperoncini peppers — one drawback. I favor to avoid mistreatment factory-made gravy mixes the maximum amount as potential. therefore I’m creating a from-scratch gravy combine mistreatment easy ingredients that you just will notice in your own storage room. All except one ar a storage room staple in most households, therefore you'll be able to quickly place this meal along on the fly.

HOMEMADE BEEF TIPS WITH MUSHROOM GRAVY

INGREDIENTS :

  • 3 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 onion, diced
  • 2 pounds chuck roast, trimmed+ cubed (or stew meat works too)
  • 1 tablespoon Worcestershire sauce
  • 8 ounces baby Bella mushrooms, cut into thick slices
  • 1 ½ teaspoon EACH: garlic powder AND sugar 
  • 1 teaspoon EACH: onion powder, dried thyme, AND mushroom powder
  • 1 large bay leaf
  • ½ cup pepperoncini peppers, thinly sliced 
  • 1 ½ – 2 cups low sodium beef stock (see directions)
  • 2 tablespoons cornstarch (mixed with a few tablespoons of water)

INSTRUCTIONS :

  1. SEAR: Season the beef with the flour, a big pinch of salt and pepper; mix well. Heat the butter in the instant pot on the sauté setting or a cast iron skillet over medium-high heat. When it melts sear the beef in batches to form a brown crust, remove to a plate, and continue searing the remaining beef. Add the onions and switch to a wooden spoon. Sauté them for 1 minute, scraping the bottom of the pot to make sure no brown bits are left stuck on.
  2. SLOW COOKER: Place 2 cups of beef stock along with the remaining ingredients in the slow cooker (except the corn starch) and cook on high for 3-4 hours or low for 5-7 hours. 35 minutes before the cooking time is up, combine ½ cup of the liquid from the slow cooker and the cornstarch in a small bowl, whisk until smooth. Add to the slow cooker and allow for the food to cook for the remaining 30 minutes. If the gravy is too thick, add a few tablespoons of water to thin it to your desired consistency. If you still find your gravy is thin, add more cornstarch mixed with a tablespoon of water. Adjust salt and pepper to preference and serve over rice/mashed potatoes/cauliflower mash, etc.
  3. OR INSTANT POT:  Place 1 ½ cups of beef stock along with the remaining ingredients in the instant pot (except the cornstarch) and select the meat/stew setting. Cook on manual high pressure for 35 minutes. Once the stew is cooked allow natural pressure release for 10-15 minutes. This gives the meat a chance to really soak up all those flavors. Click the ‘sauté’ setting. Dissolve the cornstarch with 2-3 tablespoons of water and add that to the instant pot once the liquid starts bubbling. Allow the sauce to thicken, about 1-2 minutes, stir to combine. If the gravy becomes too thick, you can add a couple more tablespoons of water to thin it to your desired consistency. Adjust salt and pepper to preference and serve over mashed cauliflower, mashed potatoes, rice, or egg noodles.

MONGOLIAN BEEF RECIPES

December 02, 2019
Mongolian Beef may be a combination of juicy beef cut of meat, cooked peppers, onions, and inexperienced scallions all brought beside a sweet & savory Mongolian beef sauce. Serve it over steamed rice for a meal that your whole family can get pleasure from. United Nations agency wants takeout once you will build it yourself in half-hour or less?

If you asked ME what I prefer concerning this Mongolian beef instruction, Imight have a tough time deciding. 1 st of all, it’s Chinese food—I mean United Nations agency doesn’t like Chinese?

MONGOLIAN BEEF RECIPES
MONGOLIAN BEEF RECIPES

Secondly, the meat is super tender, then there’s the sauce that goes with this Mongolian beef instruction. It's sweet from the refined sugar, with hints of ginger and garlic, then rounded off with condiment. This Mongolian beef sauce is sort of a heat hug on a cold evening—it’s that good!

Flank steak is that the typical alternative of meat for stir-fried Asian-inspired recipes like this one. But, something from big apple New York strip, to even beef chuck is used with sensible results.

MONGOLIAN BEEF RECIPES

INGREDIENTS :
Mongolian Beef Ingredients:

  • 2 lb beef stew tips, flank steak, New York strip steak (extra fat trimmed), cut against the grain into thin strips
  • 1/2 cup neutral oil
  • 4 stalks green onion, green part only, cut into 2 inch pieces
  • 3 bell peppers, cut into strips
  • 1/2 cup cornstarch
  • 1 large onion cut into 1/4 rings

Mongolian Beef Sauce Ingredients:

  • 2 tsp ginger powder (or double the amount if using fresh grated ginger)
  • 1/2 cup low sodium soy sauce
  • 1/2 cup water
  • 1/2 cup brown sugar
  • 4-5 garlic cloves , minced
  • 1 tsp Sriracha sauce (add more or less for desired spiciness)

INSTRUCTIONS :
How to make Mongolian Beef:

  1. In a ziplock bag combine the 1/2 cup cornstarch and 2 lb of cut into strips, close it and shake for the beef strips to be fully and evenly coated in cornstarch.
  2. Preheat a large skillet over high heat, then add enough oil to coat the bottom of the skillet. Next, add 3 cut up bell peppers and quickly cook them for about 3-4 minutes, stirring often. As soon as the bell peppers are browned slightly, remove them to a separate bowl. Do not overcook them, they should still have a bit of a bite to them.
  3. Lastly, tilt the skillet to the side and remove the bell peppers to a separate bowl, leaving the oil behind.
  4. Add the onions to the skillet and sear for about 3-4 minutes, just trying to char up the sides. Add more oil if needed. Tilt the skillet and remove the onion to the bowl with peppers, leaving the oil behind.
  5. Next, add the rest of the oil and add the beef strips, shaking off the excess of cornstarch and cook in a single layer in batches for about 1 minute per side. Transfer the cooked beef to a separate bowl. Do not overcrowd the pan. Beef needs to be seared, not cooked in its own juices. Keep adding the oil as needed after cooking each batch.

Mongolian Beef Sauce:

  1. Drain off the remaining oil from the skillet leaving the stuck on beef bits. <br></br>
  2. Next add 1/2 cup of soy sauce, 1/2 cup water and 1/2 cup brown sugar, 2 tsp of ginger powder and the 4 cloves of minced garlic to the pan and let it come to a boil, scraping off the bits off the bottom of the skillet.

Bring everything together:

  1. Add the beef back into the sauce and stir to coat it in the sauce. Allow to come to a boil, which should thicken the sauce. Next add the bell peppers, cooked onion, and the green onion stalks and stir to heat through.

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