Tag Archives: beef

Crock Pot Pepper Steak

Makes 4 (1 Cup Servings)


1 1/2 pounds flank steak thinly sliced
1 large onion sliced
2 bell peppers any color sliced
2 tablespoons soy sauce
2 tablespoons sesame oil
1 tablespoon brown sugar
3 cloves garlic sliced
rice (optional)


Spray 3 1/2 qt. crock pot with pam. Put everything in the crock, mix well. Cook on low 8-9 hours.

Serve over rice if desired


Meat and Potatoes Bake

yield: 8 servings


20 oz bag of refrigerated shredded hash brown potatoes
3 tablespoons olive oil, divided
1/2 teaspoon salt
1/4 teaspoon ground black pepper, divided
5 tablespoons light butter, divided
1/4 cup flour
2 cups reduced sodium fat free beef broth
1/2 teaspoon Gravy Master seasoning and browning sauce
1 1/2 lbs raw lean and trimmed sirloin tip steak, cut into 1” cubes
1 cup frozen peas and carrots


Pre-heat the oven to 375. Lightly mist a 9×13 baking dish with cooking spray and set aside.

Place the shredded potatoes in a large mixing bowl and drizzle with 2 tablespoons of the oil. Add the salt and 1/8 teaspoon of the pepper and stir together until ingredients are well mixed. Transfer the potatoes to the baking dish and press them down across the surface of the dish and partially up the sides to form a “crust” along the bottom of the pan. Place the dish in the oven and bake for 35 minutes.

While the potatoes are baking, bring 4 tablespoons of the butter over medium heat in a medium saucepan until melted. Add the flour a little at a time, whisking it into the butter until combined. Cook for 2-3 minutes, stirring regularly. Reduce the heat to low and add the broth a little at a time, whisking it into the flour mixture until smooth and well combined. Add he gravy master sauce. Increase the heat to medium and stir regularly until gravy boils and thicken. Remove from heat.

Pour the remaining tablespoon of oil into a saute pan or large skillet and add the remaining tablespoon of butter. Bring high heat or just under high. Add the steak cubes in a single layer and sprinkle with salt and pepper to taste. Allow the steak to sear for about 2 minutes and then flip it to sear the other sides until the outside of the cubes are browned. This will happen quickly over the high heat. Don’t worry if the inside of the steak is not cooked through, it’s going in the oven. Remove the steak from heat.

Add the gravy and the peas and carrots to the steak and stir to combine. When the potatoes are done, remove them from the oven (edges will be starting to brown). Spoon the steak and veggies onto the potato crust in an even layer and follow with the rest of the gravy. Return the dish to the oven to bake for another 15-20 minutes. Allow to cool for a few minutes and slice into 8 equal pieces to serve.

Creamed Chipped Beef

Serves 4-6


1 (5 oz.) jar dried chipped beef
3 1/2 cups half-and-half (or milk or cream)
3 tablespoons all-purpose flour
1/3 cup unsalted butter
freshly ground pepper, to taste


Melt butter in a large pan over medium-high heat.

Tear chipped beef into small pieces and add it to the butter.

Cook beef for 10-12 minutes, or until the edges begin to curl. The meat will release some of its salt as it cooks.

Gradually add flour to the pan, stirring until a thick paste forms.

Pour in half-and-half and reduce heat to medium-low. Continue stirring until thick and creamy.

Cook for at least 20 minutes, stirring occasionally, until desired consistency is reached.

Toast 4-6 pieces of bread and set aside.

Once desired thickness is reached, bring sauce back up to a boil and whisk vigorously for 1 minute.

Taste and season with pepper (salt is probably unnecessary) and place a combination of beef and sauce over toast.

Beijing Beef

Serves 4 – Total Time 40 Minutes


1 pound flank steak
1 cup canola oil
4 cloves garlic minced
1 yellow onion sliced
1 red bell pepper cut into 1″ pieces
1/4 cup cornstarch divided
1/4 teaspoon salt
1/2 teaspoon sugar
3 egg whites beaten
1 teaspoon cornstarch
1/2 teaspoon salt
1/2 cup water
1/4 cup sugar
3 tablespoons ketchup
6 tablespoons Hoisin sauce
1 tablespoon low sodium soy sauce
2 teaspoons oyster sauce
4 teaspoons sweet chili sauce
1 teaspoons crushed red peppers
2 tablespoons apple cider vinegar


Cut the flank steak against the grain into thin 1/4 inch slices.

In a medium sized bowl add the beef, egg, salt and 1 teaspoon cornstarch and let marinate for 30 minutes to an hour.

To make the Beijing Beef Sauce, in a small bowl whisk together the 1/2 cup water, 1/4 cup sugar, ketchup, hoisin, soy sauce, oyster sauce, sweet chili sauce, crushed red peppers and apple cider vinegar.

After the beef has finishing marinating add 2 tablespoons cornstarch to a bowl, add the marinated beef (discard the extra marinade).

Heat a small saucepan with the oil on medium-high (I use a small saucepan so that I can get a deep fry on this without using a lot of oil. So I fry in small batches, if you don’t mind using more oil, go for a bigger pot and you can fry these up much faster).

With the last two tablespoons of cornstarch toss the beef one last time and shake off any excess cornstarch.

Fry the slices, in batches, until golden brown (2-3 minutes).

Heat a large pan on high heat and use two tablespoons of the oil you just fried the beef in.

Add the onion and bell pepper and cook for 2-3 minutes, until it just starts caramelizing on the edges.

Add the garlic in and continue to cook a few more seconds until fragrant.

Remove the veggies and put them with the beef on a plate.

Add the Beijing Beef sauce to the large pan and cook on high until it thickens, about 3-5 minutes.

Add the beef and vegetables into the sauce and toss to combine.

Serve immediately

Prime Rib

Author’s notes: Roast Prime Rib of Beef tends to be an expensive roast and here we have a nearly foolproof and easy recipe for serving up a smashing Roast Prime Rib of Beef for your special holiday dinner.

I love using this method for Roast Prime Rib of Beef. It is nearly foolproof but several factors must be kept in mind for you to make the perfect rib roast. First, the roast MUST be at room temperature for several hours before roasting. 6 or more hours is preferred. You have to have accurate oven temp here. If you are not sure if your oven is accurate, try to get an oven thermometer and test it before attempting to roast this beautiful piece of meat. Next, you will need a calculator. Nothing serious here but you will need to calculate the poundage of your roast by 5 minutes. Using the example above, we are going to do this recipe using a 5.75 pound rib roast with 2 ribs. This will feed approximately 4 adults.


1 5.75 pound prime rib roast of beef (2 bones)

There are no measurements here. Just generous amounts of the following:

Butter at room temperature
Herbs de Provence
Fresh cracked pepper
Kosher salt – a generous amount


If you follow the simple steps, you will have a perfect Roast Prime Rib of Beef for that special dinner. This recipe will net you rare to medium rare Roast Prime Rib of Beef roast to serve. If you want a more well done roast simply calculate extra minutes in the initial cooking stage and use a meat thermometer. Step 1 So, my roast is 5.75 lbs. x 5 minutes = 28.75 minutes. I will round up to 29 minutes and add 1 minute for the heat lost when opening the oven door. Keep this in the back of your mind for future reference. Directions Preheat oven to 500 degrees F (this MUST be an accurate temp) Put roast, rib side down in roasting pan Mix the pepper and herbs in the butter until well combined. Spread the butter mixture over the entire surface of the prime rib. The more the better. Put the kosher salt over the entire surface of the butter. Be very GENEROUS. Use more than you think you should here. Most of the salt will run off and very little will remain on the meat. I can’t stress the “generous” enough. Put the roast in the 500 degree oven for 30 minutes as outlined in step 1. The time will be according to the size of your roast. After the 30 minutes, simply turn the oven off and walk away from it for 2 hours. Yup, just walk away. Do NOT open the door, fiddle with it or anything else. Pretend the roast does not exist. After 2 hours, remove the roast and LET SIT at least 15 min to allow it to rest before carving! Slice and serve. You can remove the rib bones for easier slicing and it also makes it easier to get 4 generous servings from the roast. Save the bones! Serve with au jus or Chef Ron Lock’s Spicy Horseradish Sauce etc. Whatever you like. You will surely love this method. You will get a succulent, moist roast between rare and medium rare. Perfect!

Roast Prime Rib of Beef with Yorkshire Pudding


Prime Rib:

1/4 cup smooth Dijon mustard
1/4 cup grainy mustard
One 14- to 16-pound, 7-bone whole prime rib roast
1 tablespoon whole white peppercorns
1 tablespoon whole black peppercorns
1 tablespoon whole green peppercorns
1 tablespoon whole Sichuan peppercorns
Kosher salt

Yorkshire Pudding:

1 1/2 cups all-purpose flour
3/4 teaspoon kosher salt
3 eggs, preferably at room temperature
3/4 cup warm water
3/4 cup warm milk
1/2 cup unsalted butter, melted, plus a little extra for greasing the baking dish


Special equipment: One 9-inch round baking dish

For the prime rib: In a medium bowl, combine the mustards and peppercorns. Stir to blend until it forms a paste. Place the prime rib in the roasting pan (fitted with a rack) you intend to cook it in. Place the roast, fat side up, and spread the peppercorn paste over the whole top. If marinating, refrigerate overnight.

For the Yorkshire pudding: In a medium bowl, combine the flour and salt. Stir to blend. Whisk in the eggs, one by one, and then the water. Refrigerate.

For the prime rib: Preheat the oven to 350 degrees F.

Remove the prime rib from the refrigerator about a half hour before cooking. This will allow the meat to come closer to room temperature and help the meat cook more evenly. Season the roast with salt. When the oven is hot, place the meat in the center of the oven. Allow it to cook 12 to 15 minutes per pound (2 1/2 to 3 hours). Cook until the meat reaches an internal temperature of 135 degrees F. When the roast is close to finished, remove the Yorkshire pudding mixture from the refrigerator to allow it to come close to room temperature. Then, remove the pan from the oven and allow the meat to rest at least 20 minutes before slicing.

To finish the Yorkshire pudding: Raise the temperature of the oven to 400 degrees F and place the baking dish for the Yorkshire pudding inside.

Whisk all of the warm milk and some of the melted butter into the batter. When the baking dish is hot, carefully remove it from the oven and quickly add the remaining melted butter to the dish. Pour the batter over the butter and place the dish in the center of the oven. Bake in the oven until golden brown and puffy, 30 minutes. Cut into 8 wedges and serve immediately with a slice of prime rib and some of the pan drippings.

Cook’s Note: It is essential to place the meat on a rack inside a roasting pan so the meat is elevated off the bottom of the pan. This will allow the heat in the oven to circulate all around the meat as it cooks. I count about 15 minutes per pound at 350 degrees F for the meat to cook. I cook it until it achieves an internal temperature of about 135 degrees F. So juicy! The Yorkshire pudding, which is traditionally made with beef drippings, tastes better to me made with unsalted butter.

Crock Pot Beef Tips in Mushroom Sauce


2 pounds lean chuck – cut in 1 – 3/4 inch pieces
1 can 98% fat free cream of mushroom soup
1 pkg. onion soup mix
1 can Diet Sprite or 7up
*Feel free to bulk this up with any zero point vegetables that you choose!


Put meat in crock pot. Pour soup & onion soup mix over meat. Add Diet Sprite/7up.

Cook in crock pot all day on low (or high for at least 4 hours).

Turn off and let sit for 30 minutes before serving.

Makes 8 servings.