Tag Archives: beef

Steak Fried Rice

Food Network Magazine
Yield: 4 servings


3 tablespoons vegetable oil
2 large eggs
Kosher salt and freshly ground pepper
12 ounces sirloin steak, trimmed and cut into 1/2-inch-thick pieces
2 carrots, diced
2 stalks celery, diced
1 leek (white and light green parts only), thinly sliced and well rinsed
3 cloves garlic, minced
1 1-inch piece ginger, peeled and minced
2 cups frozen grain-and-rice blend, thawed
2 cups sugar snap peas, halved
2 tablespoons low-sodium soy sauce


Heat 1 teaspoon vegetable oil in a large nonstick skillet over medium heat. Whisk the eggs with 1 tablespoon water and a pinch each of salt and pepper. Pour into the skillet and stir a few times with a rubber spatula to spread. Cook, undisturbed, until just set, about 2 minutes. Fold into thirds like an omelet and transfer to a plate.

Wipe out the skillet and heat 1 tablespoon vegetable oil over high heat. Season the steak with salt and pepper. Add to the skillet and cook, stirring, until the meat just starts browning, about 3 minutes. Transfer the steak to a bowl and set aside. Wipe out the skillet and heat the remaining 1 tablespoon plus 2 teaspoons vegetable oil. Add the carrots, celery and leek and stir-fry until slightly softened, about 2 minutes. Add the garlic and ginger and stir-fry until just softened, about 2 minutes. Add the rice blend and stir-fry until warmed through, about 2 minutes.

Pour off any collected juices from the steak; add the steak to the skillet along with the peas and soy sauce. Stir-fry until the peas are tender, 2 to 3 minutes. Slice the eggs into strips; stir into the rice.

Tacos de Carne Asada

Food Network Magazine
Yield: 4 servings


1 flank steak, trimmed of excess fat
1 cup pickled jalapenos, including the carrots and onions that come in the jar
Salt and pepper
8 corn tortillas
1/4 cup white onion, coarsely chopped
1/4 cup cilantro leaves
2 tablespoons salsa de arbol
1 tablespoon canola oil, plus more, as needed


Cover flank steak on one side with the pickled jalapenos, then turn over let sit at room temperature, covered for 1 hour.

Preheat the grill or broiler.

Season both sides of the steak with salt and pepper and place on a hot grill or under the broiler. Cook the steak for 5 to 6 minutes on each side (for medium rare), and then chop into 1/4-inch pieces.

Heat a small saute pan and add 1 tablespoon canola oil. Warm corn tortillas for 30 seconds on each side, adding more oil as necessary. Stack 2 tortillas together, place the meat in the center of the tortillas and top with the onion and cilantro. Drizzle a teaspoon of the salsa de arbol on top of each taco.

Cumin Beef Stir-Fry

Food Network Magazine
Yield: 4 servings


1 pound skirt steak, cut along the grain into 1/4-inch-thick strips
Kosher salt and freshly ground pepper
4 teaspoons cumin seeds
1 tablespoon low-sodium soy sauce
2 teaspoons toasted sesame oil
1 teaspoon sugar
1 yellow bell pepper
1 Fresno chile pepper
1 bunch scallions
1 tablespoon plus 1 teaspoon vegetable oil
1 cup fresh cilantro (leaves and tender stems)
3 cups cooked white rice, for serving


Season the steak with salt and pepper. Finely grind 2 teaspoons cumin seeds in a spice grinder (or grind them with the bottom of a skillet). Toss the steak with the ground cumin, soy sauce, sesame oil and sugar in a large bowl; let sit 10 minutes. Meanwhile, chop the bell pepper, slice the chile into very thin rounds and cut the scallions into 1-inch pieces.

Preheat a large skillet or wok over high heat until very hot. Add 1 tablespoon vegetable oil, then add the bell pepper, chile, scallions and a pinch of salt. Cook, undisturbed, until the vegetables are charred in spots, about 2 minutes. Toss a few times and continue cooking until crisp-tender, about 1 more minute; remove to a large plate.

Add the remaining 1 teaspoon vegetable oil to the skillet, then add the steak, spreading it out in an even layer. Sprinkle with the remaining 2 teaspoons whole cumin seeds and cook, undisturbed, until the steak is crisp around the edges and charred in spots, 3 to 5 minutes. Toss a few times and continue cooking until just cooked through, 2 to 3 minutes. Drain off any fat from the skillet, then return the vegetables to the pan along with half the cilantro; toss. Serve over the rice and top with the remaining cilantro.

Beef Stew

By Lena Abraham
8 Servings


1 tbsp. vegetable oil
2 lb. beef chuck stew meat, cubed into 1″ pieces
1 tbsp. extra-virgin olive oil
1 onion, chopped
2 carrots, peeled and cut into rounds
2 stalks celery, chopped
Kosher salt
Freshly ground black pepper
3 cloves garlic, minced
1/4 c. tomato paste
6 c. low-sodium beef broth
1 c. red wine
1 tbsp. Worcestershire sauce
1 tsp. dried or fresh thyme leaves
2 bay leaves
1 lb. baby potatoes, halved
1 c. frozen peas
1/4 c. freshly chopped parsley, for garnish


In a large dutch oven or heavy-bottomed pot over medium heat, heat oil. Add beef and cook until seared on all sides, 10 minutes, working in batches if necessary. Transfer beef to a plate.

In the same pot, cook onion, carrots, and celery until soft, 5 minutes. Season with salt and pepper. Add garlic and tomato paste and cook until garlic is fragrant and tomato paste has darkened, 2 minutes.

Add beef back to dutch oven then add broth, wine, Worcestershire sauce, thyme, and bay leaves.

Bring to a boil then reduce heat to a simmer. Season with salt and pepper. Cover and let simmer until beef is tender, 30 to 45 minutes.

Add potatoes and simmer, covered, until potatoes are tender, 15 minutes.

Remove bay leaves. Stir in peas and cook until warmed through, 2 minutes. Season stew to taste with salt and pepper, then ladle into serving bowls and garish with parsley.

Braised Short Rib and Sweet Potato Chili

4 Servings


1 tbsp. canola oil
1 lb. boneless short ribs
2 tsp. ground cumin
1 tbsp. plus 1 tsp. chili powder
2 tsp. dried oregano
kosher salt
1 large onion, diced
1 jalapeño, chopped
1 tsp. garlic powder
2 tbsp. tomato paste
1 15-oz. can diced tomatoes
4 c. low-sodium chicken broth
1 12-oz. bottle lager (such as Negro Modelo)
3 large sweet potatoes, chopped
Shredded cheddar, for garnish
Sliced jalapeño, for garnish


In a large pot or Dutch oven over medium-high heat, heat oil. Rub short ribs with cumin, 1 tablespoon chili powder, and oregano and season with salt. Add to pot and sear 5 minutes per side, then transfer to a plate.

To pot, add onion, jalapeño, garlic powder, and remaining teaspoon chili powder and cook until tender, 6 minutes. Add tomato paste and stir 1 minute, then add diced tomatoes, chicken broth, beer, and sweet potatoes and bring to a boil. Reduce heat and simmer.

Slice short ribs into small pieces and add to pot. Let cook until beef is cooked through and chili has thickened, about 1 hour.

Serve chili with cheddar and jalapeños.

Note: commenters suggest doubling the meat.

– Delish

Pan Seared T-Bone Steak

The Food Network
Yield: 2 servings


1 1/2 pounds bone-in T-bone or porterhouse steak, 1 1/2 to 2 inches thick (see Cook’s Note)
Kosher salt and freshly ground black pepper
1 tablespoon canola oil


Preheat the oven to 450 degrees F. A half-hour before cooking, remove steak from refrigerator.

Heat a large skillet over high heat. Pat steak dry and season generously with salt and pepper. Add oil to hot skillet and when it begins to smoke add steak. Reduce heat slightly and cook steak until browned, about 4 minutes on each side. Transfer skillet to the oven. Roast until an instant-read thermometer inserted sideways into the steak registers 120 degrees F for medium-rare, about 6 to 8 minutes. Transfer steak to a cutting board and let it rest for 10 minutes. Cut steak from the bone and carve meat across the grain.

Cook’s Note: Porterhouse and T-bone steaks are interchangeable in this recipe. Either way, look for a 1 1/2-pound steak that is 1 1/2 to 2 inches thick.

Slow-Cooker Beef and Broccoli

by Lindsay Funston
This easy beef & broccoli is so much better than takeout. Serve it over white or brown rice, with plenty of Sriracha!
Yields: 4 – 6 Servings


1 1/2 lb. sirloin steak, thinly sliced
1 c. low-sodium beef broth
1/2 c. low-sodium soy sauce
1/2 c. brown sugar
3 tbsp. sesame oil
1 tbsp. sriracha
3 cloves garlic, minced
3 green onions, thinly sliced, plus more for garnish
2 tbsp. cornstarch
2 c. broccoli florets
Sesame seeds, for garnish
Cooked jasmine rice, for serving


In a large slow-cooker, add steak. Add beef broth, soy sauce, brown sugar, sesame oil, Sriracha, garlic, and green onions.

Cover and cook on low until beef is tender and cooked through, 3 1/2 to 4 hours.

When the steak is tender, spoon a few tablespoons of the slow-cooker broth into a bowl and whisk with cornstarch. Pour into slow cooker and toss with the beef until combined. Add broccoli and cook, covered, 20 minutes more.

Garnish with sesame seeds and green onions and serve over rice.

Slow-Cooker Short Ribs

by Kat Boytsova
Yields: 5 Servings


5 lb. bone-in beef short ribs, cut crosswise into 2-inch pieces
Kosher salt
Freshly ground black pepper
1/2 c. low sodium soy sauce
1/2 c. water
1/4 c. light brown sugar
1/4 c. rice wine vinegar
2 tsp. sesame oil
1 tsp. crush red pepper flakes (optional )
3 Carrots, medium, peeled and chopped into thirds
1 yellow onion, large, sliced into 1/2 inch wedges
5 cloves garlic, crushed
1 1/2 inch piece ginger, thinly sliced
Toasted sesame seeds, for serving
2 green onions, thinly sliced, for serving
Cooked short grain white rice, for serving


Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to slow cooker and pour off all but 3 tablespoons drippings from pot.

Meanwhile, whisk soy sauce, water, brown sugar, rice wine vinegar, sesame oil and red pepper flakes.

Add carrots and onions to pan, and cook, mixing occasionally until browned. Add garlic and ginger and brown until fragrant, 1 minute more. Remove from heat and deglaze with reserved soy sauce mixture, scraping up any brown bits from the bottom. Pour this mixture into the slow cooker.

Cover slow cooker and cook on low for 9 to 10 hours, or on high for 4 to 5 hours, or until the meat is very tender and falling off the bone.

Garnish short ribs with toasted sesame seeds and green onions. Spoon sauce over rice and serve.

Slow Cooker Beef Tips

— Amy Lents, Grand Forks, North Dakota


1/2 pound sliced baby portobello mushrooms
1 small onion, halved and sliced
1 beef top sirloin steak (1 pound), cubed
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons olive oil
1/3 cup dry red wine or beef broth
2 cups beef broth
1 tablespoon Worcestershire sauce
2 tablespoons cornstarch
1/4 cup cold water
Hot cooked mashed potatoes


Place mushrooms and onion in a 3-qt. slow cooker. Sprinkle beef with salt and pepper. In a large skillet, heat 1 teaspoon oil over medium-high heat; brown meat in batches, adding more oil as needed. Transfer meat to slow cooker.

Add wine to skillet, stirring to loosen browned bits from pan. Stir in broth and Worcestershire sauce; pour over meat. Cook, covered, on low 6-8 hours or until meat is tender.

In a small bowl, mix cornstarch and cold water until smooth; gradually stir into slow cooker. Cook, covered, on high until gravy is thickened, 15-30 minutes. Serve with mashed potatoes.

Grilled Hoedown BBQ Chuck Roast

Servings 8


1 (4-lb.) beef chuck blade roast (2 inches thick)
1/2 cup soy sauce
1/2 cup ketchup
1/4 cup sugar
1/4 cup red wine vinegar
1 to 2 garlic cloves, minced, or 1/2 to 1 teaspoon garlic powder
1/8 teaspoon pepper


Trim fat from beef roast. In 12×8-inch (2-quart) glass baking dish or large resealable food storage plastic bag, combine all remaining ingredients; mix well. Add roast; turn to coat. Cover dish or seal bag. Refrigerate 6 hours or overnight, turning once or twice, to marinate.

Heat gas or charcoal grill. When grill is heated, remove roast from marinade; reserve and refrigerate marinade. Place roast on gas grill over medium-low heat or on charcoal grill 4 to 6 inches from medium-low coals. Cover grill; cook 50 to 75 minutes or until of desired doneness, turning once and basting with reserved marinade during last 15 minutes of cooking time. Discard any remaining marinade.

– Betty Crocker