Tag Archives: beef

Lomo Saltado (Peruvian Beef Stir Fry)

30 Jul

Skinnytaste hardly ever disappoints. This recipe was no exception. The original called for making French fries from scratch, but I cheated and used frozen fries. This was delicious. Really really good. Gonna have to make it again!


Lomo Saltado (Peruvian Beef Stir Fry)
adapted from skinnytaste

Cooked French fries
1/2 lb lean sirloin, cut into small, thin strips
kosher salt, to taste
1/4 tsp cumin
black pepper, to taste
1 teaspoon olive oil
1 medium red onion, sliced into thick strips
2 mini yellow bell peppers or 1 large
1 large jalapeno, ribbed and seeded, chopped
2 cloves garlic, crushed
1 medium tomato, sliced into wedges
1 1/2 tbsp low sodium soy sauce (use tamari for gluten free)
1 tbsp apple cider vinegar
1/4 cup chopped cilantro

season meat with salt, pepper and cumin.
Heat a large wok over high heat. When hot add the oil and the steak, cook about 2 minutes, until browned on both sides. Add the onions, bell pepper, jalapeno and garlic and cook 2 minutes.
Add the tomato, soy sauce and vinegar and cook 1 more minute. Season with more salt as needed, remove from heat and finish with cilantro. Serve immediately with french fries and divide evenly between 2 plates.

Orange ginger beef

8 Jul

I don’t remember where I pinned this recipe from, but I’m Glad I did! Yum! It was an interesting combination of ingredients but they came together really well. Would definitely make this again!


orange ginger beef
adapted from chefmichaelsmith


A splash vegetable oil
1 pound stewing beef, cubed
a sprinkle or two Salt and Pepper
2 onions, peeled and chopped
1″ piece of ginger, grated
1 10 ounce can beef broth
1 cup orange juice
1 cup orange marmalade
A generous splash soy sauce
1 tablespoon five-spice powder
A sprinkle or two Salt and Pepper
1x 10 ounce bag baby spinach
1 bunch green onions, chopped
1 handful cilantro leaves


Preheat a large pot over a medium-high heat and then splash in enough oil to thinly coat the bottom. Season, then sear the meat until it’s evenly browned on all sides. Remove the meat and set aside for a moment.

Add the onions and ginger and stir for a few minutes until they are lightly browned. If the pan starts to burn, add a splash of water and continue.

Return the meat to the pot and add the beef broth, orange juice, marmalade, soy sauce and five-spice powder. Bring the works to a simmer and then reduce the heat to the lowest setting that will maintain the simmer. Place a tight-fitting lid on the pot to contain the tenderizing steam. Continue simmering until the meat is tender enough to break into smaller pieces, about 1 hour. Taste and season the broth.

Stir the spinach, green onions and cilantro leaves into the stew.

Keema beef curry

16 Mar

I’ve made beef keema before and liked it. This recipe is a little different. I really thought I had a can of coconut milk but alas halfway through making this recipe I realized that I didn’t. A frantic google search turned up boiling unsweetened coconut in water as a substitute. I think this dish would have been fantastic had I had a can! It was still really good and I’ll definitely be making it again.


Keema Beef Curry
adapted from five and spice

1 tablespoon butter
1 1/2 pounds ground beef
1 large onion, finely chopped
3 large garlic cloves, minced
Salt and freshly ground pepper
2 tablespoons minced fresh ginger
2 tablespoons Madras curry powder
1 large Yukon Gold potato, peeled and cut into 1/2-inch chunks
1 1/2 cups chicken broth
One 14-ounce can unsweetened coconut milk
One 14-ounce can diced tomatoes
1 1/2 cups frozen baby peas
Chopped cilantro
Warm naan or chapati and cooked rice, for serving

In a large pot, or deep skillet, heat the butter over medium high heat, until foaming. Add the ground beef, sprinke with salt and pepper, and cook, breaking it apart into small pieces, until there is no pink left.
Add the onion, garlic, ginger, and curry powder. Stir and cook until the onion has softened, about 5-7 minutes.
Stir in the potato, making sure to coat it with all the flavors in the pot. Add the broth, coconut milk, and canned tomatoes with their juices. Bring to a boil, turn down to a simmer, and cook until the potato is tender and the sauce has thickened, about 15-20 minutes.
Use a wooden spoon to crush most of the potatoes into the broth. Stir in the peas and continue to cook until the peas are just cooked through, around 5 more minutes. Season with more salt and pepper to taste.
Serve sprinkled with chopped cilantro, accompanied by rice and/or naan or chapati.

Mongolian beef

9 Nov

Four houses ago I lived by an awesome Asian restaurant. They had the best Mongolian beef…. Have been looking for good Mongolian beef ever since. This recipe was not it. I might try it again though and double or triple the sauce. As written the sauce was not enough! Served it over sushi rice


Mongolian beef
adapted from cooking light


2 tablespoons lower-sodium soy sauce
1 teaspoon sugar
1 teaspoon cornstarch
2 teaspoons hoisin sauce
1 teaspoon rice vinegar
1 teaspoon chile paste with garlic (such as sambal oelek)
1/4 teaspoon salt
2 teaspoons peanut oil
1 tablespoon minced peeled fresh ginger
1 tablespoon minced fresh garlic
1 pound sirloin steak, thinly sliced across the grain
16 medium green onions, cut into 2-inch pieces


1. Combine first 8 ingredients, stirring until smooth.
2. Heat peanut oil in a large nonstick skillet over medium-high heat. Add minced ginger, minced garlic, and beef; sauté for 2 minutes or until beef is browned. Add green onion pieces; sauté 30 seconds. Add soy sauce mixture; cook 1 minute or until thickened, stirring constantly.

Pepper steak

5 Aug

Last week green peppers appeared in our fresh box. I found some beef stir fry strips frozen in the freezer and then I found this recipe :). Served over sushi rice it was pretty good!


pepper steak
adapted from allrecipes

2 tablespoons olive oil
1 medium onion, chopped
2 large bell peppers, sliced into thin strips
2 cloves garlic, minced
1-2 tablespoons fresh grated ginger
Pinch red pepper flakes
1/3 cup soy sauce
1/3 cup honey
1/3 cup rice vinegar
1 1/2 pounds steak, cut into thin strips


Heat olive oil in a skillet over medium heat. Cook onion, bell peppers, ginger, and garlic in oil until tender-crisp, stirring frequently. Set aside.
Heat a large skillet over medium-high heat. Pour soy sauce, honey, red pepper flakes, and vinegar in pan, then add beef. Cook beef, stirring frequently, until done, about 10 to 15 minutes. Stir in cooked vegetables, and cook another 10 to 15 minutes.

Roasted Mustard Potatoes and London Broil

23 Jul

I had picked up a small bag of potatoes at tjs and was planning on either roasting them or mashing them. Then i remembered I had pinned some yummy looking potato recipes, so I decided to give one of them a try. They came out super yummy! A nice change from mashed potatoes! I served them with London broil and corn on the cob. The corn didn’t make it to the picture unfortunately! I added the marinade recipe below it was delicious!


Roasted Mustard Potatoes
adapted from cinnamonspiceandeverythingnice

3 tablespoons extra-virgin olive oil, plus more for greasing pan
1/2 cup dijon mustard (regular or whole-grain)
2 tablespoons butter, melted
2 tablespoons fresh lemon juice
1 teaspoon lemon zest, grated
3 garlic cloves, minced
1 tablespoon dried oregano
2 tablespoons grated Parmesan cheese
1 teaspoon sea or kosher salt and fresh ground black pepper
5 cups potatoes, cut into 3/4 inch cubes

Preheat oven to 425 degrees F. Lightly grease a large, rimmed, thin baking sheet with olive oil.
Whisk mustard, olive oil, butter, lemon juice, zest garlic, oregano, parmesan, salt and a few turns or pinches of black pepper. Add cubed potatoes and toss well.
Spread out on baking sheet and bake until crusty and golden brown – they can take anywhere from 30 minutes to an hour depending on how well done you like them and how big you cut your potatoes, check every 10 minutes starting around the 30 minute mark.

London broil marinade
adapted from epicurious

4 large garlic cloves, minced
4 tablespoons balsamic vinegar
4 tablespoons fresh lemon juice
3 tablespoons Dijon mustard
1 1/2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon dried oregano, crumbled
1 teaspoon dried basil, crumbled
1 teaspoon dried thyme, crumbled
1/2 teaspoon dried hot red pepper flakes
2/3 cup olive oil (I used less)

Vietnamese-Style Beef with Garlic, Black Pepper, and Lime

11 May

I had bought some beef on sale at the grocery store. Not the cut this recipe called for, but beef nonetheless. This came out good, but with a better cut of beef it would have been even better!


Vietnamese-Style Beef with Garlic, Black Pepper, and Lime
adapted from fine cooking

2 Tbs. soy sauce
2 Tbs. fresh lime juice
1 1/2 Tbs. light brown sugar
1 Tbs. fish sauce
5 cloves garlic, minced
3 Tbs. peanut oil
Kosher salt and freshly ground black pepper
1 1/2 lb. beef tri-tip steak or tenderloin,cut into 3/4-inch pieces
1 medium yellow onion, sliced into 1/4-inch-thick wedges
3 Tbs. chopped salted peanuts, preferably toasted
2 scallions, both green and white parts, thinly sliced 5 cloves garlic, minced

In a small bowl, combine the soy sauce, lime juice, sugar, and fish sauce; stir until the sugar dissolves. In another small bowl, stir the garlic, 1-1/2 tsp. of the oil, and 1-1/2 tsp. pepper.

Season the beef with salt and pepper. In a 12-inch nonstick skillet, heat 1-1/2 tsp.of the oil over medium-high heat until shimmering hot. Swirl to coat the skillet. Add half of the beef in a single layer and cook, without stirring, until well browned, 1 to 2 minutes. Using tongs, turn the pieces over and brown on the other side, 1 to 2 minutes more. Transfer to a medium bowl. Add 1-1/2 tsp. oil to the skillet and repeat with the remaining beef, adding it to the bowl with the first batch when done.

Put the remaining 1-1/2 Tbs. oil in the skillet and heat until shimmering hot. Add the onion and cook, stirring frequently, until it begins to soften, 2 to 3 minutes. Add the garlic mixture and cook, stirring constantly, until fragrant, about 30 seconds. Return the beef and any accumulated juices to the pan and stir to combine. Add the soy sauce mixture and cook, stirring constantly, until the beef and onions are coated and the sauce thickens slightly, 2 to 3 minutes. Serve sprinkled with the peanuts and scallions.

Vietnamese Shaking Beef (Bo Luc Lac)

30 Mar

I had picked up a flatiron steak at the grocery store because it was on sale. Of course I had no plans for it, but this recipe looks delicious! And it was!! The beef came out super moist and flavorful. I served it with tjs rice medley. Can’t wait to make this again!! Yum!



Vietnamese Shaking Beef (Bo Luc Lac)
adapted from skinnytaste

1 1/2 lbs flatiron steak cut into 1″ cubes
5 cloves crushed garlic
1 tbsp sugar
1 tbsp oyster sauce
1 tbsp fish sauce
1 tsp sesame oil
1 tsp low sodium soy sauce

1/2 cup rice vinegar
1 1/2 tbs sugar
1 1/2 tsp kosher salt

1 small red onion, thinly sliced
4 cups mixed baby greens
1 cup cherry tomatoes, halved

1 tbsp oil, divided

Marinate steak at least 1 hour before cooking, or overnight for best results. Combine garlic, oyster sauce, sugar, fish sauce, soy sauce and sesame oil with the beef.

For the vinaigrette combine rice vinegar with salt and sugar. It should be a balance of sour, salty and sweet.

Thinly slice the red onion and use about 1/4 cup of the vinaigrette to pickle and set aside covered in fridge for about 10 minutes. Prepare bed of greens and tomatoes in a serving platter and set aside.

Heat a large wok or pan over high heat. When very hot add 1/2 tbsp oil and when it begins to smoke, add an even layer of beef (half) and allow to sear for about 2 minutes, before “shaking” to sear the opposite sides for about another 1-2 minute more to brown all the sides. Repeat this with the second batch of meat using the remainder of the oil.

Transfer beef to bed of greens and tomatoes. Drizzle remainder of the vinaigrette over the beef and greens and top with pickled red onions.

Peppered Beef Stir Fry with Peppers

27 Jan

I had some peppers that needed to be used and some beef perfect for stir fry defrosted. The ingredients in this recipe looked yummy! I served this over sushi rice. It came out good… Not my favorite but good


Peppered Beef Stir Fry with Peppers
adapted from Amanda’s cookin’


2 tablespoons oil
1/2 -1 pound of steak cut into thin strips
Fresh ground black pepper
2 tablespoons cornstarch
1 tablespoon soy sauce
1 tablespoon balsamic vinegar
3/4 cup chicken broth
3 tablespoons oyster sauce
2 tablespoons sesame oil
2 teaspoons soy sauce
4 cloves minced garlic
2 teaspoons freshly grated ginger
2 peppers, chopped
1 medium white or yellow onion, chopped


Place meat into a bowl and season generously with freshly ground black pepper. Mix cornstarch with soy sauce and balsamic vinegar until completely combined. Pour mixture over the meat and mix it with a spoon to coat. Set aside to marinate.
For the sauce combine the broth, oyster sauce, sesame oil, and soy sauce in a bowl. Whisk to combine and set aside.
Heat wok over medium high heat. Add oil and heat until shimmering but not smoking. Stir fry meat in oil until no longer pink. Remove meat and set aside.
Add garlic, ginger, peppers, and onions to hot wok. Stir fry until tender crisp, about 2-3 minutes.
Add meat to the vegetable and stir to combine. Pour sauce mixture into the pan and bring to a boil. Stir occasionally until sauce has thickened.

The Marlboro Man Sandwich (unsandwiched)

26 Jan

Cube steak was on sale again. I wanted to find a recipe that wasn’t “chicken fried steak”. I came across this one… No rolls in the house. Some i just served the meat unsandwiched :). It was pretty good next time I’d use much less butter! I also didn’t have enough Worcestershire sauce so I added in some A1 which gave it a nice tang! I served it with alexia waffle cut lemon parmesan fries yum!


The Marlboro Man Sandwich (unsandwiched)
adapted from pioneer woman

1 whole Large Onion
4 tbl Butter
1-2 pounds Cube Steak
Seasoned Salt
1/2 cup Worcestershire Sauce
Tabasco Sauce, To Taste

Preparation Instructions
Slice onions and cook in 2 tablespoons butter until soft and light brown. Remove and set aside.
Slice cube steak against the grain. Season with salt.
Heat 2 tablespoons butter over high heat (in same skillet) until melted and beginning to brown. Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides.
Add Worcestershire sauce, and 5 to 6 shakes Tabasco. Add cooked onions. Stir to combine.