Korean-Style Grilled Flank Steak

ingredients

• 1/4 cup soy sauce
• 2 tablespoons rice vinegar (not seasoned)
• 1 tablespoon grated peeled ginger
• 1 garlic clove, minced
• 2 teaspoons Sriracha (Southeast Asian chile sauce)
• 2 teaspoons sugar
• 1 1/2 teaspoons Asian sesame oil
• 1 to 1 1/4 pound flank steak
• 2 scallions, finely chopped
• 2 tablespoons toasted sesame seeds

• Accompaniments: white rice; soft leaf lettuce

Stir together soy sauce, vinegar, ginger, garlic, Sriracha, sugar, and sesame oil.

Prepare a gas grill for direct-heat cooking over medium-high heat.

Oil grill rack, then grill steak, covered, turning over once, 6 to 8 minutes for medium-rare.

Transfer steak to a cutting board and drizzle with 2 tablespoons sauce, then let stand, uncovered, 5 minutes. Thinly slice steak across the grain. Serve with remaining sauce, scallions, and sesame seeds.

Hawaiian Beef Teriyaki

Ingredients

• 1 can pineapple chunks with juice (15 oz.)
• 1 c. soy sauce
• 3/4 c. brown sugar
• 2 cloves garlic, minced
• 1 tsp. minced ginger
• *1 Lb. skirt steak, sliced very thin (carne asada works GREAT)

Instructions

• Mix together all ingredients, excluding beef. Set aside about 1/2 c. of the sauce, cover and refrigerate.
• Place beef in a Ziploc bag and pour marinade over. Press out all the air, seal, and marinate for at least 6 hours (overnight works great).
• Over prepared grill on medium-high heat, grill steak a minute or two on each size until cooked to your desired doneness (with the steak being so thin, you don't have to grill it for too long). Place beef in a large bowl, pour remaining sauce over the cooked beef and stir until well covered. Serve with rice (or grilled fresh pineapple).

Feast From the East Salad (Eat, Shrink and Be Merry Recipe)

Asian beef noodle salad with grilled sirloin and a zesty sesame-orange dressing.

Dressing:

1/2 cup chicken broth
1/3 cup hoisin sauce
2 tbsp soy sauce
2 tbsp seasoned rice vinegar
1 tbsp toasted sesame oil
1 tbsp grated gingerroot
2 tsp grated orange zest
1 tsp minced garlic
1/4 tsp each: salt, freshly ground black pepper and crushed red pepper flakes

Salad

8 oz uncooked whole wheat spaghetti
1 lbs sirloin steak, grilled and cut into strips
2 cups small broccoli florets
1 cup thinly sliced red bell pepper
1 cup peeled, seeded and diced cucumber
1 cup grated carrots
1 cup frozen green peas, thawed 
1/2 cup chopped green onions
1/3 cup chopped fresh basil leaves.

Whisk together all dressing ingredients in a small bowl and refridgerate until ready to use.

Cook spaghetti according to package directions. Drain. Rinse well with cold water and drain again. Transfer spaghetti to a large salad bowl and toss with remaining ingredients. Add dressing just before serving and toss again.



(Even better the next day, if it lasts that long!)

Beef Dip

1 three or four pound beef pot roast

1 14 oz can beef broth 

1 single serving size M&M Meats French onion soup

1 12 oz can or bottle of beer

1 loaf of bread - ciabatta is best cut into thick slices

Trim fat from the meat. Place meat in your crock pot. Add broth, beer and soup. Cover and cook on low heat setting for 8 to 10 hours.

Remove the meat from the slow cooker. Using two forks, shred the meat. Serve the meat on the bread. Pour remaining juices into individual serving bowls to serve with the sandwiches for dipping.

Crockpot Roast Beef

3/4 cup Root beer (not diet!)

1/3 cup hickory-flavored barbecue sauce

2 tbsp tomato paste

1 tbsp freshly squeezed lemon juice 

1 tbsp freshly grated ginger root

2 tsp Worcestershire sauce

1 tsp minced garlic

1/2 tsp each ground cumin and chili powder

1 sirloin tip roast (3 to 3.5 pounds)

salt and pepper

2 tsp olive oil or veg oil

1 medium onion, cut into wedges

2 tbsp cornstarch

To make sauce, combine root beer, barbecue sauce, tomato paste, lemon juice, ginger root, Worcestershire sauce, garlic, cumin and chili powder in a small saucepan. Bring to a boil over medium-high heat. Reduce heat to medium and let sauce boil gently for 2 minutes. Remove from heat. The sauce is very strong and concentrated at this point - don't worry it will mellow out once it's cooked in the beef juices.

Pat roast dry and paper towels. Sprinkle lightly with salt and pepper. Heat oil in a large skillet or Dutch oven over medium-high heat. Add roast and brown it on all sides.

Place browned roast in a slow cooker. Arrange onion wedged around it. Pour sauce over roast. cover with lid and cook on low heat for 8 hours. 

Remove the roast and onions from the slow cooker (use a slotted spoon to scoop out the onions) Pour sauce from the crock pot into a medium saucepan. Skim off as much fat as possible. in a small bowl, mix cornstarch with an equal amount of water and stir until smooth. Add to sauce and bring to a boil over high heat, whisking constantly, until sauce has thickened slightly.

To serve, slice roast thinly.  Spoon the sauce over top.

Shredded Beef Tacos

Made up on the fly recipe


Beef recipe: I put a roast beef into the crock pot. I mixed a package of taco seasoning mix with a cup of water and poured it over the beef. Part way through the day I tasted the sauce and decided it needed some cumin, coriander and hot sauce so I threw that in too. then I just left the roast to do it's thing. It cooked from 11am to 7pm. I then took two forks and just shredded the beef. I found there was too much liquid but since I was warming it up tonight anyways, I just simmered the beef and the liquid reduced down, it was perfect. If I was going to make this for the same night, I would A) put it in the crock pot earlier in the day and B) would reduced the amount of water by half.



Serve in flour or corn tortillas, or hard taco shell. Top with cheese, tomatoes, avocado, cilantro

Rolled Meatloaf

Ingredients

1 cup finely diced mushrooms
1/2 cup each finely diced: red pepper, zucchini and onions
(note dice it small enough and kids don't notice it lol)
1 tsp minced garlic
1/4 tsp dried basil
1 1/2 lbs extra-lean ground beef
1 cup fresh whole wheat bread crumbs (put a few slices of bread in your food processor) OR use
1/2 cup dry unseasoned bread crumbs
1/4 cup + 2 tbsp BBQ sauce
1 pk hamburger seasoning mix (Club House Superburger)
1 egg
1/4 cup chopped fresh parsley
1/4 tsp freshly ground black pepper
1/2 cup packed shredded light Monterey Jack, provolone or mozza cheese

Directions:

Preheat oven to 375F. Spray a medium, non stick skillet with cooking spray. Add mushrooms, red pepper, zucchini, onions and garlic. Cook and stir over medium high heat until veggies are tender. Add basil and cook one minute more. Remove from heat and set aside.

In a large bowl, combine ground beef, bread crumbs, 1/4 cup BBQ sauce, Superburger mix, egg, parsley and pepper. Mix well using your hands.

On a large sheet of waxed paper, form meat mixture into a 10 x 12 inch rectangle. Make sure edges are nice and straight, not jagged. spread veggie filling over meat, leaving about 1/2 inch border. Sprinkle with cheese. Roll up meat loaf from the short end, lifting the waxed paper to help get it started. Roll it as tightly as you can and pinch the seam closed.

Transfer meat to a broiler pain that's been sprayed with cooking spray. Bake for 40 minutes. Remove from the oven and spread the remaining 2 tbsp of bbq sauce over the top. return to the oven and bake for 10 more minutes or until the meat is cooked through and a meat thermo registers 160F.

Let meatloaf stand for 5 minutes before slicing.

Unstuffed Pepper and Beef Soup

Ingredients

1 lb lean ground beef
1 1/2 green, red or yellow peppers, cut into matchstick-thin strips
1 stalk celery
1/2 onion, finely chopped
1 box (90 ml) Beef broth
1 cup canned, diced, drained tomatoes
1/4 cup uncooked regular long-grain white rice
3 TBSP tomato paste
1 tsp Worcestershire sauce
1 clove garlic, finely chopped
1/2 tsp dried thyme leaves, crushed
1/2 tsp ground black pepper

Directions:

cook beef in a large pot over medium-high heat until browned, stirring often. Remove beef, pour off fat and set beef aside. Reduce heat to medium.

Add peppers, celery and onion and cook for about 5 minutes. Return the beef to the pot.

Stir in remaining ingredients. Heat to a boil then reduce heat to low. Simmer for 20 minutes, for 20 minutes.

Taco Macaroni

1 package (160z) elbow macaroni

1 pound ground beef

3/4 cup chopped onion

1 can (14.5oz) diced tomatoes, undrained

1 can condensed tomato soup, undiluted

1 can (8oz) tomato sauce

1 envelope taco seasoning

shredded cheddar cheese

Directions:

Cook macaroni according to package directions. Meanwhile, in a large pot cook beef and onion over medium heat until meat is no longer pink, then drain off the fat.

Stir in the tomatoes, soup, tomato sauce and taco seasoning. Bring to a boil. Reduce heat and simmer, uncovered for 8 to 10 minutes or until thickened.

Drain macaroni and stir into meat mixture and heat through. Sprinkle with cheese and serve

Beef and Broccoli

Ingredients:

1/4 cup flour

1 (10.5oz) can beef broth

2 tbsp white sugar

2 tbsp soy sauce

1 pound boneless steak, sliced thin

 fresh ginger root to taste 

1 clove garlic, minced

4 cups chopped fresh broccoli

Directions:

In a small bowl, combine flour, broth, sugar and soy sauce. Stir until sugar and flour are dissolved.

In a large skillet or wok, over high heat, cook and stir beef until browned (less than 5 minutes usually). Stir in broth mixture, ginger, garlic and broccoli. Bring to a boil then reduce and simmer for 5 to 10 minutes or until the sauce thickens. If it's too thick - add in more broth