Posts tagged: beef

Fiesta Taco Salad

By , May 19, 2009 at 8:42 am

5 Servings
Prep: 13 min
Cook: 10 min

1 lb ground beef
1/2 cup taco sauce
6 cups bite-sized pieces lettuce
1 medium green bell pepper, cut into strips
2 medium tomatoes, cut into wedges
1/2 cup pitted ripe olives, drained
1 cup corn chips
1 cup shedded Cheddar cheese (4oz)
1/2 cup Thousand Island dressing

1. Cook beef in skillet over medium heat 8-10 minutes, stirring occasionally, until brown; drain. Stir in taco sauce. Cook 2-3 minutes, stirring occasionally, until heated.

2. Toss lettuce, bell pepper, tomatoes, olives and corn chips in large bowl. Spoon hot beef mixture over lettuce mixture; toss. Sprinkle with cheese. Serve immediately with dressing.

1 Serving: Cal 465; fat 32g; cholesterol 80mg; sodium 700mg; carb 12g; protein 25g

Betty Crocker’s Quick&Easy Cookbook

Chinese Beef Flat Noodles

By , August 7, 2008 at 8:30 pm

¾ pound flank steak
2 cups bean sprouts
3 green onion stalks
4 tablespoons oil for stir-frying, or as needed
Fresh flat rice noodles

1 tablespoon soy sauce
1 ½ teaspoons cornstarch

1/4 cup oyster sauce
4 tablespoons dark soy sauce
1/2 cup beef broth
2 teaspoons granulated sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ginger powder
Pepper to taste

Cut the beef across the grain into thin strips. Add the marinade ingredients. Marinate the beef for 20 minutes. While the beef is marinating, prepare the remaining ingredients.

Place desired amount of noodles in microwave until softened (about 30-60 seconds). Pull apart noodles and set aside.

In a small bowl, combine the oyster sauce, dark soy sauce, beef broth, sugar, and powders. Set aside. Heat the wok over medium-high to high heat. Add 2 tablespoons oil. Add the beef. Brown briefly until it changes color and is almost cooked. Set aside.

Add 2 tablespoons oil to the wok. When the oil is hot, add the sauce mixture and noodles. Cook for about 2 minutes. Stir-fry until fragrant adding the sprouts, & scallions, and return the beef to the pan. Mix thoroughly and serve hot.

Beef Stroganoff for the 21st Century

By , August 7, 2008 at 5:35 pm

1 lb. beef tenderloin tips
1 1/2 cups whole wheat bow tie pasta
1/2 lb. mushrooms, sliced
1/3 cup chopped onion
2 teaspoons olive oil
2 tablespoons whole wheat flour
1 10.5 oz. can beef broth

1. Cook pasta according to package directions.

2. While pasta is cooking, trim fat from meat and cut into 1 x 1/2″ pieces. Spray a large skillet with vegetable cooking spray. Heat skillet over medium-high heat until hot. Add beef and stir-fry 3-5 minutes until outside surface is no longer pink. Remove from skillet.

3. In the same skillet, add the olive oil and heat until hot. Add the onions and mushrooms and cook until tender, about 2-3 minutes.

4. Stir in the flour. Gradually add 1 cup beef broth, stirring until blended. Bring to boil. Cook and stir 2 minutes. Return beef to skillet and heat through. If stroganoff appears too thick, add more beef broth to thin as desired.

Salt and pepper to taste.

Serve beef mixture over pasta. Add dollop of sour cream, if desired. Makes 4 servings (approx 4 oz beef and 3/8 cups pasta)

Fat: 24.1 g
Carbohydrates: 14.6g
Calories: 389.2
Protein: 26.9g

Spark Recipes

Stuffed Peppers

By , August 7, 2008 at 5:01 pm

2-3 cups cooked rice (depending on how many peppers to stuff)
2-4 good shaped green peppers
1lb hamburger
1 onion diced
1 clove garlic
1 lb mushrooms (optional)
16 oz can tomato sauce
1-2 tsp chili powder

Cut off tops of green peppers and clean out seeds. Boil 3 minutes to soften skin. Place in a baking dish. Cook hamburger with chopped onions and garlic and mushrooms. Add tomato sauce and chili powder. Simmer for a few minutes. Mix with cooked rice. Stuff rice mixture inside peppers. Spoon extra rice mixture around peppers in dish. Top with catsup. Bake 30-40 minutes. Serve with grated cheese.

Green Pepper Casserole (Mom’s version):
Chop two green peppers and cook with hamburger. Mix everything together and put in casserole dish. Top with catsup and bake as above.

Jan Newbold

Mom’s Homemade Spaghetti Sauce

By , August 7, 2008 at 4:51 pm

1lb ground beef
1 onion chopped
16 oz. can tomato paste
32 oz. can tomato sauce
32 oz. can water
1 Tbl sugar
¼ tsp. nutmeg
½ c. parmesan
1 tsp. chili powder
½ tsp. garlic powder
1 tsp. basil leaves
1 tsp. oregano
1 bay leaf
½ tsp. marjoram
1lb mushrooms

Brown hamburger and onion. Add all other ingredients except for mushrooms. Simmer 30 min. or less. Add mushrooms.

Jan Newbold


By , August 7, 2008 at 4:50 pm

1 lb ground beef
1 small onion chopped
1 can cream of chicken or cream of mushroom soup
8 oz. carton of sour cream
Rice or noodles

Brown ground beef and onions. Drain. Combine soup and sour cream. Dilute a bit if necessary. Add to the beef. Heat through. Serve over noodles or rice.

Jan Newbold

Bulgogi (Korean Fire Beef)

By , August 6, 2008 at 8:33 pm

1 lb lean beef thinly sliced (rib eye, sirloin, tenderloin)
2 Tbsp sugar
4 Tbsp soy sauce
2 Tbsp sesame oil
1/2 cup water
1 tsp ground sesame seeds
4 Tbsp green onions, chopped
1 small onion
1/2 – 3/4 tsp garlic
1/2 – 3/4 tsp black pepper

1. Blend the onion, garlic, and water together in a blender until it is a watery mixture.
2. Pour in mixing bowl and add sesame oil, sugar, soy sauce, black pepper, sesame seeds, and green onion.
3. Mix to create the sauce and add the meat.
4. Marinate meat in the sauce overnight in the refrigerator or in the freezer to use later.
5. Cook on grill or in a frying pan.

Mondu (Deep Fried Korean Wonton)

By , August 6, 2008 at 8:29 pm

1/2 lb ground beef (or pork)
1 package firm/med tofu
1 green onion, chopped
1 Tbsp soy sauce
1 tsp salt
1 Tbsp sesame oil
Dash of black pepper
Package of square wonton skins

1. Cook ground beef and drain the oil. Place in mixing bowl.
2. Place the tofu in a clean town and squeeze it. This will remove the excess water from tofu.
3. Add all other ingredients and mix/smash with large spoon until tofu is completely mixed with the other ingredients.
4. Place a small amount of the mixture onto a wonton skin.
5. Using your finger, place a small amount of water along the edge of the skin.
6. Fold the skin in half and seal the edges.
7. Deep fry the wonton in vegetable oil until outside is golden brown. Remember to flip the wontons.

Grandpa’s Two-Bean Chili

By , August 6, 2008 at 4:18 pm

1 lb. ground beef
1 can (16 oz) black beans, un-drained
2 cans red or pinto beans, un-drained
1 Tbl chili powder
1 tsp. cumin
1 tsp. salt
1 cup green pepper chopped
1 cup red pepper chopped
3-4 cups tomato juice (or you can use tomato sauce)

In large saucepan cook beef w/onions. Drain. Add remaining ingredients. Simmer uncovered about 10-15 minutes, stirring occasionally, until chili is desired consistency. Yield 10 – 1 cup servings.

Grandpa Stevens

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