Tag Archives: beef

Beef & Broccoli Stir-Fry

Beef & Broccoli Stir-Fry

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.

Beef & Broccoli Stir-Fry

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.

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

Slow Cooker Pepper Steak

Slow Cooker Pepper Steak*

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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Sharon Springfield

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Slow Cooker Pepper Steak Recipe

Crockpot Roast with Ginger-ale Mushroom Onion Gravy

Crockpot Roast with Ginger-ale Mushroom Onion Gravy

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.

Sliced Crock Pot Roast

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Sharon Springfield  

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Crockpot Roast with Ginger-ale Mushroom Onion Gravy 

BBQ Cornbread Waffle Sandwich

Barbecue Cornbread Waffle Sandwich

BBQ Cornbread Waffle Sandwich

No buns?  No bread?  No Problem!  Just whip up some waffles using cornbread batter and use the waffles as your buns.

Use your favorite BBQ beef or pork to top the cornbread waffles, top with additional BBQ sauce and French’s french fried onions.

Here’s the recipe I used for the cornbread waffles:

1 1/4 cup self rising flour
3/4 cup self rising cornmeal
2 tablespoons sugar
2 eggs
1 1/4 cup milk or half & half
1/4 cup cooking oil

Whisk together the above ingredients in a mixing bowl.  Make waffles according to your waffle maker’s instructions.

Pin this recipe on Pinterest!  http://www.pinterest.com/pin/280278776784183734/

Sharon Springfield

Sharon Springfield  

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Cornbread Waffle BBQ Sandwiches

Chile Rellenos Casserole

Chile Rellenos Casserole

Chile Rellenos Casserole
2-4 servings

1/2 lb. beef*
1/4 onion (chopped)
1 10 oz. can whole green chilies
1 1/2 cups cheddar cheese
2 eggs
3/4 cups milk
1/8 cup flour
1 tsp cumin
1/2 tsp salt
1/2 tsp pepper

Preheat oven to 375° F. Coat 8×8 baking dish with nonstick spray.   Cook hamburger meat and onion. Drain, then add cumin, salt, and pepper. Line the bottom of your pan with whole green chiles (chop extra green chiles for later).

Layer meat over green chiles. Top with cheese and chopped green chiles. Whisk together eggs and milk, then add flour and mix well. Pour this mixture over dish. Bake for 35 to 40 minutes.

Serve right away while everything is hot and cheese is melted.

*Variations:  Use chopped cooked chicken or omit meat to make this a vegetarian dish.

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Like my page “I Love To Cook” and Pin these yummy recipes on Pinterest.  🙂

Sharon Springfield

Sharon Springfield  

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Chile Rellenos Casserole