Category Archives: Beef

Asian, Beef, Broccoli, Ethnic - Regional, Mushrooms, Steak

Beef & Broccoli Stir-Fry

March 12, 2016 Sharon Leave a comment

Beef & Broccoli Stir-Fry

This BEEF & BROCCOLI recipe is better than take out.

INGREDIENTS
1 tbsp olive oil
1 lb flank steak, trimmed of fat and sliced thin against the grain
½ cup low sodium soy sauce
2 tbsp cornstarch
3 cloves garlic, minced
3 tbsp white wine
3 tbsp brown sugar
1 tsp fresh ginger, minced or dried ground ginger
2 tbsp sesame oil
1 tbsp Sriracha sauce, or to taste
½ cup beef broth
2 heads broccoli, cut into small florets
1 can whole mushrooms
INSTRUCTIONS
In a medium bowl, whisk together the soy sauce, cornstarch, garlic, wine, brown sugar, ginger, sesame oil, Sriracha sauce and beef broth. Set aside until ready to use.
Heat the olive oil in a large skillet and cook the steak until it starts to brown, about 4 to 5 minutes. Add sauce and stir in with the steak, it should start to thicken immediately. Add broccoli and mushrooms and cook for an additional 2 minutes until broccoli is tender and sauce is thickened. (Add additional water if sauce becomes too thick.)
Serve over rice or noodles.

Yum

Beef & Broccoli Stir-Fry

Ingredients

1 lb flank steak, trimmed of fat and sliced thin against the grain

½ cup low sodium soy sauce

2 tbsp cornstarch

3 cloves garlic, minced

3 tbsp white wine

3 tbsp brown sugar

1 tsp fresh ginger, minced or dried ground ginger

2 tbsp sesame oil

1 tbsp Sriracha sauce, or to taste

½ cup beef broth

2 heads broccoli, cut into small florets

1 can whole mushrooms

Instructions

In a medium bowl, whisk together the soy sauce, cornstarch, garlic, wine, brown sugar, ginger, sesame oil, Sriracha sauce and beef broth. Set aside until ready to use.

Heat the olive oil in a large skillet and cook the steak until it starts to brown, about 4 to 5 minutes. Add sauce and stir in with the steak, it should start to thicken immediately. Add broccoli and mushrooms and cook for an additional 2 minutes until broccoli is tender and sauce is thickened. (Add additional water if sauce becomes too thick.)

Serve over rice or noodles.

http://cookingwith.sharonspringfield.com/blog/beef-broccoli-stir-fry/

Beef, Bell Pepper, Crockpot, Main Dish, Rice, Slow Cooker, Steak

Slow Cooker Pepper Steak

August 17, 2014 Sharon Leave a comment

Crock Pot Pepper Steak Recipe:

Ingredients
2 pounds beef sirloin, cut into 2 inch strips
garlic powder to taste
3 tablespoons vegetable oil
1 cube beef bouillon
1/4 cup hot water
1 tablespoon cornstarch
1/2 cup chopped onion
2 large green bell peppers, roughly chopped
1 (14.5 ounce) can stewed tomatoes, with liquid
3 tablespoons soy sauce
1 teaspoon white sugar
1 teaspoon salt

Directions
Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.
Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.

*Photo credit unknown

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Here’s the Pinterest link for this recipe: Slow Cooker Pepper Steak Recipe

Sharon Springfield

Slow Cooker Pepper Steak Recipe

Beef, Crockpot, Main Dish, Mushrooms, Roast Beef, Slow Cooker

Crockpot Roast with Ginger-ale Mushroom Onion Gravy

July 19, 2014 Sharon Leave a comment

This delicious crockpot roast has a delicious gravy with a surprising ingredient: Ginger-Ale!

This is now my favorite crockpot roast recipe as all others fall short in the flavor department.

Crockpot Roast with Ginger-ale Mushroom Onion Gravy

Ingredients:

3 pound sirloin tip roast
1/3 cup all-purpose flour
1/2 envelope onion soup mix (using full envelope makes it too salty)
1 envelope mushroom gravy mix (may use brown gravy mix instead)
2 cups ginger ale

Directions:

Grease the inside of your crock pot with Crisco. Place the roast in the crock pot. Whisk together the rest of the ingredients in a small mixing bowl. Pour over the roast, cover and cook on low for 8 hours.

Whisk the gravy and flip the roast over every couple hours.

Slice and serve with mashed potatoes or cooked rice.

If you like my recipes, be a sweetie pie and share on Facebook,
Like my page “I Love To Cook” and Pin these yummy recipes on Pinterest. 🙂

Here’s the Pinterest link for this recipe: Crock pot Roast with Ginger-ale Mushroom Onion Gravy

Sharon Springfield

Crockpot Roast with Ginger-ale Mushroom Onion Gravy

Cabbage, Casseroles, Ground Beef, Main Dish, Rice, Vegetables

Cabbage Rolls

April 3, 2014 Sharon Leave a comment

Cabbage Rolls Recipe

This recipe for cabbage rolls is from my mother-in-law. When I married her son, I asked her to share with me some of his favorite recipes so that I could “make it like Mom made it”. My hubby always appreciates it when I take the time to make his mom’s Cabbage Rolls, which always makes me happy too! I hope you enjoy the recipe. 🙂

Cabbage Roll Filling Ingredients:

1 pound ground chuck
1 cup cooked rice
1 egg, beaten
1/3 cup Worcestershire sauce
1 small onion, chopped
1 red bell pepper, chopped
dash of salt & pepper
dash of garlic powder
dash of cayenne pepper
Steamed cabbage leaves

Cabbage Rolls Sauce Ingredients:

2 cups tomato sauce
1 tablespoon apple cider vinegar
1 tablespoon sugar
dash of garlic

Mix uncooked meat, cooked rice, onion, peppers and seasonings in a large bowl. Place some meat mixture in the middle of a cabbage leaf and roll up. (like you’d roll up a burrito)

Place the cabbage rolls in a 9×13″ glass baking dish or cast iron bakeware. Pour sauce over the top. Cover baking dish with foil. Bake in a 350º F oven for 40 minutes or until the meat is cooked through.

Cabbage Rolls Recipe

Pin it! Here’s the link: http://www.pinterest.com/pin/280278776783963074/

Sharon Springfield

Beef, Pasta, Stew

Spaghetti Beef Stew

December 21, 2013 Sharon Leave a comment

2 pounds boneless beef chuck roast
2 medium onions, cut into 1-inch chunks
1 large red sweet pepper, cut into 3/4-inch pieces
1 14 ounce jar spaghetti sauce
1 1/2 pounds zucchini, cut into 3/4-inch chunks
Salt
Pepper
Hot cooked spaghetti

Trim fat from roast. Cut roast into 1-inch cubes. In a 3-1/2- to 4-quart electric crockery cooker layer beef, onions, and red sweet pepper. Add spaghetti
sauce. Cover and cook on low-heat setting for 9 to 10 hours or cook on high-heat
setting for 5 hours.
If cooking on low, turn cooker to high. Add zucchini; cook 1 hour more or until
meat is tender. Season to taste with salt and pepper. Serve over hot cooked spaghetti.

Nutrition Facts
Servings Per Recipe 6

Amount Per Serving
Calories 350
Protein(gm)32
Carbohydrate(gm)20
Fat, total(gm)15
Cholesterol(mg)101
Saturated fat(gm)6
Dietary Fiber, total(gm)3
Sodium(mg)505
Vegetables()3
Other Carb()1
Lean Meat()4
Fat()1

Cooking With Sharon Springfield

Category Archives: Beef

Beef & Broccoli Stir-Fry

Beef & Broccoli Stir-Fry

Slow Cooker Pepper Steak

Crock Pot Pepper Steak Recipe:

Slow Cooker Pepper Steak Recipe

Crockpot Roast with Ginger-ale Mushroom Onion Gravy

Crockpot Roast with Ginger-ale Mushroom Onion Gravy

Cabbage Rolls

Cabbage Rolls Recipe

Cabbage Roll Filling Ingredients:

Cabbage Rolls Sauce Ingredients:

Spaghetti Beef Stew

Sharing my love of cooking and favorite recipes with you!