Crock Pot Beef & Pepper

Ingredients:

2 pounds round steak, lean
2 green peppers, sliced thin
2 tablespoons dried onions, minced -or- 1/2 minced fresh small onion
1 cup beef broth
2 tablespoons low sodium soy sauce
1/2 teaspoon ground ginger
1 garlic clove, minced
1 teaspoon Worcestershire sauce

Procedures:

Cut the steak into serving size pieces. If desired you can brown the meat in a little hot oil before adding to crockpot.

Place the thinly sliced pepper rings in bottom of crockpot, reserving a few to place on top of meat if desired. (Vegetables cook better when placed on bottom of pot.)

Arrange the meat on pepper, careful to not stack one piece directly on top of another.

Mix all other ingredients and pour over meat and peppers.

Cover and cook on low for 8-10 hours or on high for about 4 hours.

Serve with rice or mashed potatoes and simply seasoned vegetables.

Serves 8

Source: Set It & Forget It Crock Pot Recipes

Beef Stroganoff

Sauce:
1 cup evaporated skim milk
1 Tbs corn starch
1 envelope instant onion-mushroom soup dip mix

Beef Mixture:
12 oz beef sirloin steak, trimmed of all
visible fat and cut thin bite-sized strips
1/2 medium onion, sliced, and separated into rings
1 garlic clove, minced
1 1/2 cups sliced fresh mushrooms
1 container fat-free plain yogurt - (8 oz)
2 cups hot cooked noodles
Fresh parsley, (optional)

To make the sauce: 
In a medium saucepan, use a wire whisk to stir together the milk and cornstarch until smooth. Then stir in the soup mix. Bring to a boil over medium heat, stirring constantly. Remove from the heat. Cover to keep warm.

To make the beef mixture: 
Lightly spray an unheated large skillet with no-stick spray. Add the beef, onions and garlic. Cook and stir over medium-high heat for 2 minutes. Add the mushrooms. Cook and stir about 1 minute more or until the onions and mushrooms are tender.

Reduce the heat to low. Stir the sauce mixture into the beef mixture. Then stir in the yogurt. Cook and stir just until heated through. (Do not overheat because the yogurt will curdle.)

Serve over the hot noodles. If desired, top with the parsley to garnish.

Serves: 4 person

Source: Low Fat Recipe Secrets cookbook

Kendall's Brasserie's Braised Beef Short Ribs

Ingredients:
6 (14-ounce) beef short ribs
Salt and black pepper
1/2 cup oil
2 onions, roughly chopped
2 carrots, roughly chopped
1 stalk celery, roughly chopped
1 head garlic, whole cloves peeled
2 tablespoons tomato paste
1 tablespoon flour
2 cups dry red wine
2 sprigs thyme
2 bay leaves
1 sprig rosemary
6 cups beef broth, divided
2 tablespoons butter
12 cups assorted mushrooms, cleaned but left whole
1 cup heavy cream

Procedures:
Heat oven to 325 degrees. Season the short ribs lightly with salt and pepper. Heat a Dutch oven over high heat until hot. Add vegetable oil and sear the short ribs on all sides. Remove the short ribs and set aside on a plate.

Add the onion, carrot, celery and garlic to the Dutch oven and cook, stirring frequently, until the vegetables are caramelized, 10 to 12 minutes. Reduce the heat to medium and skim any excess fat
from the top.

Stir in the tomato paste, then stir in the flour. Add dry red wine, thyme, bay leaves, rosemary, the seared short ribs and enough beef broth to cover the meat (add water if necessary), then bring to a
boil, skimming any fat off the top of the liquid as it cooks.

Cover the Dutch oven and place in the oven until the meat is tender, about 2 1/2 hours, checking every 20 to 30 minutes to skim excess fat off the top. Add additional broth or water as necessary
to keep the meat submerged in cooking liquid.

Meanwhile, heat a sauté pan over high heat and add the butter. When the butter is melted, add the mushrooms. Cook until the mushrooms are caramelized, stirring frequently, and season lightly with salt and pepper. Remove from heat.

When the meat is fully cooked, carefully remove it and set aside on top of the mushrooms.

On the stove top, bring the braising liquid back to a boil, removing excess fat as necessary. Reduce the braising liquid to about 4 cups, then strain. Place the liquid back into the Dutch oven and add the cream. Season to taste and simmer over low heat until the sauce thickens to a creamy consistency, about 15 minutes. Gently stir in the meat and mushrooms before serving.

Serves 6

Source: LA Times

Slow Oven Beef Stew

Ingredients:
2 lbs beef stew meat, cubed
4 carrots, cleaned and cut coarse
6 red potatoes, cleaned and halved
2 celery stalks, cleaned and cut medium coarse
1 small can (10 oz) stewed tomatoes
1/2 tablespoon sugar
1 tablespoon salt
2 tablespoons tapioca
1/4 teaspoon black pepper
1 slice stale bread, cut into small cubes

Procedures:
Arrange meat and vegetables in heavy Dutch Oven. In large bowl, mix together remaining ingredients, then pour over meat and vegetables. Cover tightly and bake in 250 degrees F (low) oven for 5 hours.

Slow cooking really tenderizes the meat and the tapioca is a great old fashioned style thickener. If you've never tried tapioca before, this is a good way to introduce yourself to its unique quality.

Source: Memory Lane Meals

LongHorn Steakhouse Grilled Whole Herb Rubbed Beef Tenderloin with Portabella Cream Sauce

Ingredients:
1 whole beef tenderloin, 4-6 pounds
Olive Oil

Portabella Cream Sauce:
1 tablespoon butter
2 cups sliced baby portabella mushrooms
1/2 cup chives
1/4 cup white wine
1 cup heavy cream
1 teaspoon garlic powder
2 teaspoons soy sauce
Pinch of cayenne pepper
1/4 teaspoon each kosher salt & black pepper

Herb Rub:
2 tablespoons fresh rosemary-finely chopped
2 tablespoons fresh thyme-finely chopped
1 tablespoon kosher salt
2 teaspoons ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder

Procedures:
In a small bowl mix the rub ingredients.

Have your butcher trim and discard the excess fat and silver skin from the tenderloin. Lay the tenderloin out with the smoothest side up. To ensure a consistent thickness on the grill, fold the tail end of the tenderloin under itself to form an even thickness. Tie the tenderloin snugly with butcher's twine at 2-inch intervals and
secure the folded end with two strings. Lightly coat the roast with oil. Season the roast all over with the herb rub.

Prepare the grill for direct and indirect cooking (450 degrees F hot side; 250 degrees F warm side)

Brush the cooking grates clean. Sear the tenderloin over the hot side for about 20 minutes, turning a quarter turn once every 4-5 minutes. Then slide the roast over to the warm side, loosely cover it with foil and cook until it reaches your desired doneness, 20 to 30 minutes for medium rare (125° to 130°F), turning once. Remove from the grill, loosely tent with foil, and let rest for 10 minutes. The temperature will rise 5 to 10 degrees during this time.

Snip and remove all the twine from the roast. Cut the meat crosswise into 1/2- to 1-inch slices and arrange onto a serving platter. Garnish with fresh rosemary sprigs and serve warm with the sauce.

To prepare the cream sauce, melt the butter in a saute pan.  Add the portabella mushrooms and saute for 3 minutes.  Add the white wine, soy sauce, salt, pepper, garlic powder and cayenne pepper.  Add heavy cream and stir to combine.  After 2 minutes add the chives.

Serves: 10-12 person

Source: LongHorn Steakhouse

Pan-Fried Rib-Eye Steaks with Shallot-Gorgonzola Butter

Ingredients:
6 Tablespoons butter; (3/4 stick), room temp.
3 1/2 Tablespoons Gorgonzola cheese; crumbled
3 Tablespoons shallots; minced
2 teaspoons chives, fresh; chopped
4 (10 oz) beef rib eye steak (3/4-inch thick)
salt, to taste
black pepper, to taste

Procedures:
Using fork, mix 4 tablespoons butter, Gorgonzola cheese, shallots and chives in small bowl until well blended. Season with salt and pepper.

Divide mixture into 8 equal pieces; form into balls. Cover and refrigerate until cold. (Can be prepared 1 day ahead. Keep refrigerated.)

Melt 1 tablespoon butter in each of 2 heavy large skillets over high heat. Season steaks with salt and pepper.

Add 2 steaks to each skillet and cook to desired doneness, about 3 minutes per side for medium-rare.

Transfer steaks to plates. Top each with 2 balls of shallot-Gorgonzola butter and serve.

Serves: 4 person

Source: The Complete Beef Cookbook

Marinated Beef Kabobs

Ingredients:
1 1/2 lbs lean sirloin steak, cut 1 1/2" cubes
1 large red onion, cut 1" cubes
1 large green and red bell peppers, cut 1" squares
1/2 lb mushrooms, stems removed
1/2 cup low-calorie Italian salad dressing
1/4 cup burgundy wine

Procedures:
Place cubed meat and prepared vegetables together in a shallow dish.

In a small bowl, combine the salad dressing and the wine; blend well. Pour the marinade over the meat and vegetables. Cover,refrigerate, and let marinate for at least 8 hours, stirring occasionally.

Alternate the meat and vegetables on 6 skewers. Grill kabobs over medium heat, turning often, for 15 to 20 minutes or until desired degree of doneness. Arrange on a platter and serve.

Serves 6

Beef with Spicy Black Bean Sauce

Ingredients:
3/4 pound beef
1 celery stalk
1 green onion
1/2 carrot
1 tablespoon fermented black beans
1 tablespoon chili paste
2 garlic cloves
2 ginger slices
1/2 teaspoon sesame oil

Marinade:
1 tablespoon soy sauce
1 tablespoon wine
1 teaspoon cornstarch
dash of pepper

Sauce:
1/4 cup water
1 tablespoon soy sauce
1 tablespoon sugar
1 teaspoon cornstarch

Procedures:
Cut beef across the grain into thin, bite-sized pieces. Mix marinade ingredients. Marinate beef for twenty minutes.

While marinating beef, prepare vegetables and sauce. Mix sauce ingredients and set aside.

Slice celery and carrots into thin slices. Peel and mince garlic cloves and ginger. Wash black beans and let sit for a few minutes to soften. Mince.

Heat wok and add 1 teaspoon of oil. When oil is ready, stir-fry celery, carrot, and green onion until tender and crisp. Remove vegetables from the wok and set aside.

Reheat the wok and add 2 tablespoons of oil. Stir-fry the ginger, garlic, and black beans until fragrant. Add the chili paste and the marinated beef. Stir-fry until there is no redness in the beef. Give the sauce mixture a quick stir and add to the beef. When the sauce is boiling add the cooked vegetables. Mix well.

Remove from wok, sprinkle with sesame oil and serve.

Quick 'N' Easy Beef Quesadillas

Ingredients:
6 oz thinly sliced roast beef
1 small onion, peeled and thinly sliced
1/4 cup chopped green bell pepper
1/2 cup Salsa, divided
3/4 cup shredded colby-jack cheese
4 (7-in.) flour tortillas

Procedures:
1. Place onion and green pepper in a small microwave-safe bowl.  Cover, venting one corner, and microwave on high for 3 to 4minutes. Stir in 3 tablespoons of the salsa; set aside.

2. Divide cheese evenly among the tortillas. Arrange beef over cheeses and top with vegetable mixture. Fold tortillas over to close.

3. Heat a medium nonstick skillet over medium heat for 5 minutes. Heat two quesadillas in pan about 2 minutes, turning once, to melt cheese and warm filling. Repeat with remaining quesadillas. Serve
with remaining salsa.

Makes 4 serving

Curried Beef

Ingredients:
14oz lean boneless beef
2 tsp. rice wine
3 cups vegetable oil for deep-frying
2 oz clear stock (can use vegetable or chicken stock)
2 tbsp curry oil
1/4 tsp. salt, or to taste
1/4 tsp. ginger, chopped
1/2 tsp. sugar
1/4 tsp. garlic, chopped
1 tsp. cornstarch dissolved in 1 tsp. water
1/4 tsp. onion, chopped
1/4 tsp. hot red chili pepper, chopped
MSG, optional

Procedures:
Cut beef into 1-inch square chunks.

Heat the oil in a wok over low heat to very hot, 350 degrees F. Deep-fry the beef until it is cooked through. Remove beef, drain, and set aside.

Pour the oil out of the wok, leaving a thin film on the bottom. Reheat until a haze appears on the oil surface.

Add the curry oil, ginger, garlic, onion, chili pepper, rice wine, stock, salt, MSG (optional) and sugar. Stir the cornstarch to blend and add. Add the beef, stir-fry for 2 minutes, or until the sauce is thickened.

Sprinkle with sesame oil and serve.

PF Chang's Mongolian Beef

Ingredients:
Sauce
2 tsp veg oil
1/2 tsp. minced ginger
1 tbsp. chopped garlic
1/2 c. soy sauce
1/2 c. water
3/4 c. dark brown sugar

Meat
1 c. vegetable oil (I would use less oil)
1 pound flank steak
1/4 c. cornstarch
1 large green onions

Procedures:
1. Make the sauce by heating 2 tsp. veg oil in med saucepan over med/low heat. Don't get the oil too hot or you'll get a major splatter when adding liquids. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches. Dissolve the brown sugar in the sauce, then raise the heat to med
and boil the sauce for 2-3 min. or until the sauce thickens. Remove from heat.

2. Slice the flank steak against the grain into 1/4 inch thick slices. Tilt the blade of you knife at about a 45 deg angle to the top of the steak so that you get wider cuts.

3. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece. Let the beef sit for about 10 min. so that the cornstarch sticks.

4. As the beef sits, heat up one cup of oil in a wok or skillet. Add the beef to the oil and saute for just 2 min. or until the beef just begins to darken on the edges. Stir the meat around a little so that it cooks evenly. After a couple mins, use a large slotted spoon to take the meat out onto paper towels, then pour the oil out of the wok. Put the pan back over the heat, dump the meat back into it and simmer for one minute. Add the sauce, cook for one min while stirring, then add all the green onions. Cook for 1 more min., then remove the beef and onions with slotted spoon to serving plate. Leave excess sauce behind in the pan.

Serve over jasmine rice.

Wendy's Chili

Ingredients:
2 lbs. ground beef
1 (29-oz.) can tomato sauce
1 1/2 cup water
1 (29-oz.) can pinto beans, undrained
1 (29-oz.) can kidney beans, undrained
1 cup diced onion
1/2 cup diced green chili
1/2 cup diced celery
3 medium tomatoes, chopped
2 teaspoons ground cumin
3 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
dash garlic powder

Procedure:
1. In large skillet, over medium-high heat, brown meat; drain fat. Using a fork, crumble meat. Transfer to Dutch oven.

2. Add remaining ingredients to Dutch oven; reduce heat to low; bring to simmer; simmer 2 hours, stirring occasionally.

Serves 4-6