Tag Archives: Beef

Instant Pot Beef Noodle Italian (homemadefoodjunkie)

1T Avocado oil
1 lb hamburger
1/2 lb mild Italian bulk sausage
4 cloves garlic, chopped
1/2 c roasted peppers, chopped
12 oz uncooked pasta (like bow tie)
15 oz can of whole or diced tomatoes with juice
1 8 oz can tomato paste
1 15 oz tomato sauce
1/4 c balsamic vinegar
2 T Worcestershire Sauce
21/2 c water
1 c Mozzarella cheese

Select SAUTE’ function. After 1 min add oil. Add meat and break it up into bite sized chunks and cook until completely browned. You can use the glass lid during saute’ to keep the splatters in the pot. Add chopped garlic and chopped peppers and stir. Add uncooked pasta and water. Add the liquids and the tomatoes. Stir it all together. Secure the lid. Vent closed. Select MANUAL function. Select ADJUST and set for 5 min. Select PRESSURE button and choose LOW pressure. Seal the vent. When cooking is done turn the instant pot OFF and use quick release. The pasta should be completely cooked but not mushy. If it needs a few more min. Hit the SAUTE’ function button and cook until you’re happy with the noodles. At serving Sprinkle the Mozzarella cheese over the top for flavor and garnish as desired. Note: The total time on this recipe is around 40 mi. The instant pot should come to pressure in 10 min or so. Choose bow tie pasta or other thick pasta like penne rather than thin egg noodles. Thin noodles are more likely to burn.

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Pressure Cooker Tex Mex Brisket (thespruce)

1 onion, minced
3 cloves garlic, minced
1 serrano chile, seeded and minced
3 T brown sugar
2 T honey
2 T chili powder
2 T apple cider vinegar
1 t cumin
1 t dried oregano leaves
1 t salt
1/4 t pepper
3 lbs cut of beef brisket, trimmed
2 T vegetable oil
1 14 z can Mexican style diced tomatoes, undrained
1 onion, cut into wedges

Combine minced onion, minced garlic, chile, brown sugar, honey, chili powder, vinegar, cumin, oregano, salt, and pepper in a small bowl and mix. Rub this mix over all sides of beef brisket; transfer the rubbed meat to a glass dish. Cover the dish and marinate the beef in the refrigerator for 24 – 36 hours. When you’re ready to eat, heat the vegetable oil in a pressure cooker over medium high heat or use the “brown function” on the appliance. Cook meat, uncovered, for 6 – 8 min, turning it carefully, using tongs and a large fork, to brown both sides. Add the canned, undrained tomatoes, lifting the meat to let some of the tomatoes go under the meat. Add onion wedges to the pressure cooker, then cover the pressure cooker and bring up to high pressure, following the directions for your specific brand. Pressure cook the beef for 1 hour at stabilized pressure. Release the pressure and carefully remove the Pressure cooker lid. Check to see that the meat is tender; it should be after that cooking time. If not, close the appliance, bring it up to temperature at high pressure, and cook for another 10 min. To serve, slice meat across the grain. Serve the pan juices with the sliced meat.

Pressure Cooker Stuffed Cabbage Rolls (pressurecookingtoday)

1 large head cabbage

Fill a large deep pot half full of water. Bring to a boil over high heat. Remove the core from the cabbage and place it, core side down, in the boiling water. Cover and let the head of cabbage boil for 7 – 8 min. Remove softened outer leaves and place them on a plate to cool. Cover the pan and cook the cabbage for 6 – 8 min, checking and removing the outer leaves as they soften, placing them on the plate to cool. When you get down to the center of the cabbage and the leaves are too small for rolls, cover the pan and cook the cabbage until crisp-tender. When done, remove the cabbage from the heat, coarsely chop it and set it aside.

Filling

1 c brown or long grain white rice
1 large egg
1 c chopped onion
4 cloves garlic, finely minced then “pasted”
1 1/2 t salt
1/2 t freshly ground black pepper
1 1/2 lb  lean ground beef
3/4 lb ground pork

Cook  rice according to the package directions. Fluff with a fork and set aside. In a large bowl, beat egg, then stir in the onion, garlic, salt, pepper and cooked rice. Add ground beef and pork and mix with a wooden spoon or your hands until all the ingredients are well combined. Lay one of the cabbage leaves flat on a work surface with the stem end in front of you. Take 2 generous T filling and place it at the bottom of the cabbage leaf. Fold the 2 sides in and roll away from you, making sure filling stays in the center and away from the top edge, until you reach the top of the leaf. They stay together quite well once rolled, and if they do start to unroll, they can be easily tucked back together. Repeat this with the remaining filling and cabbage leaves. Place the rack in the bottom of the pressure cooker. Pour in 1 c water. Place 7 – 8 cabbage rolls on the rack. Cover rolls with about 1/3 of the sauce. Add a second layer of rolls to the pressure cooker, alternating the direction of the second layer. Pour the remaining sauce over the top of the rolls. After adding the last bit of sauce, take a plastic spatula and gently go around the outer edge of the rolls to allow some of the sauce to drip down around the rolls. Make sure not to overfill the pressure cooker. It’s easy enough to cook these in 2 batches, if necessary. Lock the lid in place, choose High pressure and set 18 min cooking time. When the beep sounds, turn off the pressure cooker, unplug it, wait for 15 min then use Quick Pressure to release any remaining steam. Gently remove the cabbage rolls from the pressure cooker to a platter. Select “Sauté” and bring the sauce to a boil. In a small bowl, whisk together cornstarch and cold water until smooth and the cornstarch is dissolved. Stir the cornstarch mix into the sauce and cook until thickened, stirring constantly. Serve the sauce over the cabbage rolls. Makes about 15 rolls. Note: You can substitute all ground beef for the pork if you prefer.

Sauce

2 tablespoon butter
1 cup finely chopped onion
3 cloves garlic, minced, then “pasted”
2 14 1/2 oz cans diced tomatoes with their juice
1 8 oz can tomato sauce
1/4 c white vinegar
2 t low sodium instant beef bouillon
1/2 t garlic powder
1 t onion powder
1/2 t Worcestershire black pepper or freshly ground black pepper
3 – 4 dashes Worcestershire sauce
1 T cornstarch
2 T cold water
chopped fresh parsley for garnish

Melt butter in a large saucepan. Add onion and cook over medium heat, stirring occasionally, until the onions start to turn light golden brown. Add garlic and cook, stirring for 1 min. Stir in tomatoes, tomato sauce, vinegar, bouillon, garlic powder, onion powder, Worcestershire (or black) pepper and Worcestershire sauce. Mix well, taste and adjust the seasoning. Remove from the heat. Stir in some of the chopped cooked cabbage. Set the sauce aside.

 

Pressure Cooker Cola Braised Beef Short Ribs (chowhound)

2 teaspoons kosher salt
2 teaspoons paprika
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons cayenne pepper
1/2 teaspoon ground cumin
4 to 5 pounds English-cut beef short ribs, cut crosswise into 2-1/2-inch-long pieces
2 tablespoons olive oil
6 medium garlic cloves, peeled and smashed
1/2 medium yellow onion, small dice
2 cups cola (not diet), such as Coca-Cola
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons cornstarch
2 tablespoons water

Combine salt, paprika, black pepper, cayenne and cumin in a small bowl. Evenly rub the spice mix on all sides of the ribs; set aside. Heat oil in a 6 quart pressure cooker on saute  until shimmering. Working in batches, add enough short ribs to cover the bottom of the cooker without crowding them. Sear, turning occasionally, until the ribs are browned on all sides, about 6 min. Transfer to a large plate and repeat with the remaining ribs. Add garlic and onion and cook, stirring occasionally until softened, about 4 min. Add cola, soy sauce and Worcestershire and, using a wooden spoon, scrape up the browned bits from the bottom of the pressure cooker. Return ribs to the pressure cooker, turn to coat them in the sauce, and lock the lid in place. Bring the cooker to high pressure and cook for 30 min. Meanwhile, set a strainer over a large bowl; set aside. Allow the pressure to come down naturally for 15 min. Carefully quick-release any pressure left in the cooker, then remove the lid (keep your face away from the escaping steam). Transfer ribs to a large plate and set aside. Pour the liquid through the strainer and return the contents of the strainer to the pressure cooker. Using a large spoon, skim off and discard the fat from the strained liquid and return the liquid to the pressure cooker (alternatively you can use a fat separator). Turn to Saute and bring the mix to a boil. Place the cornstarch and water in a small bowl, whisk to combine, and add half of the mi to the pressure cooker. Cook, whisking constantly, until the sauce is glossy and thickened, about 30 seconds (add more cornstarch mix as necessary if you want a thicker sauce). Add reserved ribs and turn to coat them in the sauce. Serve immediately.

Pressure Cooker Beef Shank (Osso Bucco) (dadcooksdinner)

Beef

1 t vegetable oil
6 thick beef shank slices (1 1/2 – 2″ thick), about 3 lbs
3 t kosher salt
1 1/2 t fresh ground black pepper
1 large onion, diced
1 stalk celery, diced
1 carrot, diced
4 cloves garlic, crushed
1 T tomato paste
2 sprigs thyme (or 1 t dried thyme)
1/2 t kosher salt
1 c chicken stock (preferably homemade)
1/2 c dry white wine
15 oz can diced tomatoes’

Season and sear the shanks in 2 batches. Trim all the fat you can from the outside of the beef shanks, then (optionally) tie with twine to hold them together. Season the shanks with 3 t salt and pepper. Heat 1 t vegetable oil over medium-high heat in the pressure cooker pot until shimmering. Add half the shanks, and sear for 3 min per side, or until well browned. Remove the browned shanks to a bowl. Add the second half of the shanks to the pot and sear for 3 min per side. Move the second batch into to the bowl. Pour off all but 1 T oil and fat in the cooker. Saute onion, celery, carrot, garlic, tomato paste and thyme in the pot. Sprinkle with 1/2 t salt. Saute for 5 min or until the onions are softened. Add chicken stock and wine to the pot, increase the heat to high, and scrape the bottom of the pot to loosen any browned bits from the bottom. Add shanks and any liquid in their bowl back into the pot. Submerge the shanks in the liquid as much as possible. Pour the tomatoes on top, but don’t stir. Lock the lid on the pressure cooker, bring the pressure cooker up to high pressure, then cook at high pressure for 36 min. Remove from heat, allow the pressure to come down naturally for 15 min then quick release any pressure left in the pot. Remove the shanks to a serving platter. Pour sauce into a fat separator, let it rest for 10 min for the fat to surface, then pour into a serving boat. To serve, put a shank on the plate, pour some sauce over the top, then sprinkle a little gremloata on top.

Gremolata

1 clove garlic, minced
zest of 1 lemon
1 c parsley leaves

Mince garlic, lemon zest and parsley leaves together, then toss in a small bowl to combine.

Crock Pot Texas Roadhouse Pot Roast (laurengreutman)

2 – 2 1/2 lb chuck roast
1/2 onion, chopped
1/2 bell pepper (any color), chopped
2 stalks celery, chopped
2 large potatoes, chopped into chunks
2 cloves of garlic, minced or pressed
1/2 c tomato sauce
1/2 c BBQ sauce
2 beef bouillon cubes
1 t salt
1 t black pepper
1/2 t dried thyme
1/2 c water

Place roast in the bottom of the slow cooker. Top with vegetables and potatoes (opt). Top with BBQ sauce, tomato sauce, water and spices. Cook on low for 8 – 10 hours.

Instant Pot Texas Roadhouse Pot Roast (laurengreutman)

2 – 2 1/2 lb chuck roast
2 T olive oil
1/2 onion, chopped
1/2 bell pepper (any color), chopped
2 stalks celery, chopped
2 large potatoes, chopped into chunks
2 cloves of garlic, minced or pressed
1/2 c tomato sauce
1/2 c BBQ sauce
2 beef bouillon cubes
1 t salt
1 t black pepper
1/2 t dried thyme
1/2 c water

Turn Instant Pot to Saute and add olive oil. Once hot add onion, bell pepper, celery, salt, black pepper and thyme. Saute for 5 min. Add garlic and saute for one more min. Add all other ingredients to the Instant Pot and close lid. Pressure cook for 70 min. Let the Instant Pot depressurize for 10 min then release the rest of the pressure. Open and serve.

 

Instant Pot Short Ribs (girlandthekitchen)

4 – 5 lbs short ribs
1 large onion, diced
2 shallots, diced
2 large carrots, diced
5 cloves of garlic
1 sprig of rosemary
4 – 5 sprigs of parsley
3 c good red wine
1 c chicken or beef stock
3 T balsamic vinegar
Kosher salt and pepper to taste

Preheat the Instant pot to the “Saute” option. Season your short ribs really, really well with salt and pepper. Place them in one layer in your pot and let them sear. Don’t touch for abut 7 – 8 min. After 7 – 8 min are up, flip meat to the other side and let it go for another 5 min. Once all the meat is nicely browned, remove it on a plate and turn the heat down to medium. Do this in two different parts if necessary ensuring never to over crowd the pot. Check your pot, if you have more oil than about 1 T (accumulated from the meat) then pour it out. Add onions, shallots, garlic cloves and carrots to the pot and sweat for about 5 – 7 min until aromatic and soft. Toss them in all those glorious pan drippings. Season with salt and pepper. Add in red wine. Scrub the bottom as you do this. Pick up all those nice bits that have caramelized from the bottom. Nestle short ribs back in and add in about 1 c chicken or beef stock. You want the meat about 3/4 of the way. Add in one sprig of rosemary and the parsley sprigs. Seal the Instant pot insuring that the venting switch is set on to the “Sealing” position.  Press the “Stew” option and set the manual time to 35 min on high pressure. Once the timer beeps, allow the Instant pot to go into the “Keep Warm” function for 15 min. Carefully switch the venting tab to the “Venting”  position and only once all the steam has been released go ahead and carefully remove the lid of the pot. Remove the meat, skim the sauce off with a spoon concentrating on only removing the fat. Add balsamic vinegar and turn back onto the “Saute” option.  Allow to boil until it has reached a glossy and glaze consistency.

Instant Pot Maple Smoked Brisket (barerootgirl)

1 1/2 lb beef brisket
2 T maple sugar, date sugar, or coconut sugar
2 t smoked sea salt
1 t black pepper
1 t mustard powder
1 t onion powder
1/2 t smoked paprika
2 c bone broth or stock of choice
1 T liquid smoke (opt, but you’ll get a more subtle smoke flavor without)
3 fresh thyme sprigs

Remove brisket from the refrigerator about 30 min before cooking. Pat it dry with paper towels and set it aside. Mix spice blend by combining the maple sugar, smoked sea salt, pepper, mustard powder, onion powder and smoked paprika. Coat the meat generously on all sides. The rub will get a bit sticky due to the sugar. Set your Instant Pot to “Sauté” and allow it to heat up for 2 – 3 min. Grease the bottom with a bit of high heat cooking oil and add the brisket. Brown on all sides until deeply golden but not burnt. Turn the brisket to fatty side up and add the broth, liquid smoke and thyme to the Instant Pot. Scrape the browned bits off the bottom and cover with the lid. Switch the setting to “Manual” and increase the cook time to 50 min. Once finished, allow the Instant Pot to release steam on it’s own (using the quick release valve can leave large, leaner cuts of meat tasting a little dry). Remove the brisket from the pot and cover it with foil to rest. Switch the Instant Pot to “Saute” again to reduce & thicken the sauce (opt) with the lid off for about 10 min. Slice the brisket on a bias and serve with mashed potatoes and drizzle with the reduced sauce. Note: Increasing or decreasing your meat size by 1/2 lb (when the meat is kept whole and not chopped up) requires about a 10 min change in cooking time. For example, 1 lb needs about 40 min where 2 lb needs about 60 min. The nice thing about the Instant Pot is that it’s quick and easy to throw the lid back on and add another 10 min as needed.

Slow Cooker Method: Brown the brisket in a saute pan before adding it to your slow cooker. Add broth to the saute pan to deglaze and grab all the flavor from the browned bits. Pour broth straight into the slow cooker, along with the liquid smoke and thyme. Cook on “Low” for 6 – 8 hours or until the meat is tender and slices easily.

Instant Pot 10 Minute Steak Tacos (Carne Asada)

8 oz sirloin steak fat trimmed and sliced into thin pieces
1/2 c red onion chopped
1/4 c tomatoes chopped
3/4 c reduced-fat Mexican cheese shredded
2 T crema or sour cream
6 T authentic salsa one tablespoon per taco
1 T olive oil
2 T cilantro chopped
Trader Joe’s Taco Seasoning to taste
McCormick’s Grill Mates Steak Rub and pepper to taste

Turn the Instant Pot on the saute’ function. When the pot displays “Hot” add the olive oil to the pot. Season the steak with the seasonings. Add the steak to the pot. Cook both sides of the steak for 2 – 3 min until the steak turns brown. Remove the steak from the pot. Top the steak with cheese immediately if you prefer melted cheese on your tacos. Turn the oven on Broil. When heated, add the corn tortillas to the oven. Place the tortillas directly on an oven rack. Allow the tortillas to warm for a couple of min. Remove the tortillas and add the steak, crema, salsa and tomatoes. Sprinkle the cilantro throughout.

Instant Pot Mongolian Beef (adventuresofanurse)

1 1/2 lbs flank steak
3/4 c brown sugar
3/4 c soy sauce
2 cloves garlic
3/4 c water
2 T corn starch
2 T sesame oil
1 c shredded carrots

Place pot on saute. Add oil, steak and garlic. Pour in carrots, soy sauce, brown sugar and water. Secure lid for high pressure. Manual High Pressure 10 min. Quick Release. Place Pot back on saute. Bring to a boil. Whisk in cornstarch. Continue on saute for about 2 – 3 min. Sauce will thicken as it sits about 5 min. Remove and serve over rice.

Instant Pot Corned Beef and Cabbage (idonthavethetimeforthat)

2.5 lb corned beef
1 head of cabbage
4 – 5 carrots, cut into chunks
1 c LOW sodium vegetable broth (or your going to end up with a salt lick)
1 c water

Throw corned beef and spice package into pot with water. Cook on manual high pressure for 85 min. When timer goes off do a quick release and remove the meat. Add veggies into the broth mix and cook on manual high pressure for 4 min. When timer is up preform a quick release. Serve with a side of mustard and enjoy!

Ribeye Steak and Shrimp with Parmesan Sauce for Two (zonacooks)

1 c heavy cream
1/2 c Parmesan cheese, grated
2 t dried basil
salt & pepper to taste
2 Ribeye steaks, 8 oz each
1/2 lb shrimp tails and shells removed, deveined
1 T butter
Old Bay Seasoning

If you’re grilling your shrimp on wooden skewers soak the skewers in water first for about 20 min while the sauce cooks. Heat the heavy cream in a saucepan and simmer on medium low, about 15 min. Stir in Parmesan cheese, basil, salt and pepper. Lower heat and keep warm while you prepare the steak and shrimp. Season the steak to your preference. Grill either on the stove or outside grill, until done to your liking. At the same time, add the shrimp to skewers. Melt the butter in the microwave approx 20 – 30 seconds and brush it onto the shrimp. Sprinkle with Old Bay seasoning then grill the shrimp. Cook until pink and opaque flipping over half way through, about 2 min per side or 4 – 6 min total. Place the grilled steak on the plate, top with the grilled shrimp and then the Parmesan sauce.

Slow Cooker Thick & Chunky Beef Stew (skinnyms)

1 lb lean chuck beef, cut into cubes
1/4 c flour
2 T extra-virgin olive oil
2 stalks celery, cut into slices
3 large carrots, sliced into thick rounds
1/2 c shelled snap peas
2 medium potatoes of any variety, peeled and cut into bite-sized pieces
1/2 c diced red bell pepper
1 medium yellow onion, chopped
2 cloves garlic, minced
1 bay leaf
2 t dried thyme or 1 T fresh thyme leaves
1 t kosher or sea salt
3/4 t black pepper, divided
2 1/2 c low-sodium beef broth
1/2 c beef broth, optional red wine
1/4 c chopped flat parsley, (optional for garnish)
2 T tomato paste (opt, but helps to thicken up the stew)

Coat the beef with the flour. Over medium heat, in a skillet with extra-virgin olive oil, brown the beef then transfer to the slow cooker. Add all other ingredients, except parsley, to slow cooker. Cover and cook on low for 8 – 10 hours, or when beef is very tender. Remove bay leaf before serving. Garnish with chopped parsley if desired.

Chicken Fried Steak Bites with Country Gravy (missinthekitchen)

Chicken

2 lbs cube steak, cut into 1 1/2 – 2″ pieces
1 egg
1/2 c milk
2 c flour
1 1/2 T seasoning salt
2 t coarse ground pepper
4 c vegetable oil for frying

Heat oil in a deep cast iron skillet to about 350 F. While the oil heats, in a medium sized bowl, add milk and egg and beat until well combined. In a pie plate or other shallow dish combine flour, season salt and pepper until well mixed. Dredge each piece of cube steak into flour, dip in egg and milk mix and then back into flour, coating all sides. Give each piece a little shake to remove extra flour and carefully place into hot oil. Repeat with remaining cube steak, cooking in batches. Cook each piece about 3 – 4 min on each side until lightly browned. They will cook quickly. Remove to a paper towel lined plate to drain. You may want to lower your heat slightly after the first batch, especially when using cast iron.

Gravy

2 T bacon grease (or vegetable oil)
1/4 c flour
3/4 t salt
3/4 t coarse ground black pepper
3 – 3 1/2 c whole milk (substitute cream for some or all of the milk if you like)

In an 8″ cast iron skillet, over medium-high heat add bacon grease. When grease is melted, add flour, salt and pepper, whisking until all combined. Whisk occasionally as flour mix starts to brown. You want it to get golden brown, but be careful to not let it burn. Gradually whisk in 3 c milk, and continue to whisk until it is thick and starts to bubble, adding more milk if it gets too thick. Lower heat and keep warm until serving. Serve with mashed potatoes and some buttered Texas Toast.

Pepper Steak (Elaine K.)

2 lbs top sirloin steak
1 red bell pepper, cut in a large dice
1 green bell pepper, cut in a large dice
1 onion, cut in a large dice
1 1/2 c beef broth, divided
3 T soy sauce
1 T cornstarch
2 t brown sugar
1 t ground ginger
1 t garlic powder
1 t freshly ground black pepper

Sprinkle black pepper liberally over the steak and rub in slightly. Cut the steak into thin strips. Place into the bottom of a 6 qt slow cooker, along with the onion and bell peppers. In a medium-sized bowl, combine: 1 c beef broth, soy sauce, brown sugar, ginger and garlic powder. Pour over the steak in the slow cooker. Whisk together the remaining 1/2 c beef broth with the cornstarch and pour into the slow cooker. Stir everything to fully incorporate all ingredients. Place lid on slow cooker and cook on low setting for 5 hours. Taste just before serving and adjust seasoning, if necessary. Note: While this is a fairly authentic Chinese dish, originating from the Fujian province of China, using beef is a Western spin. For a dish even more authentic, substitute pork for the beef, as the original dish calls for. Serves 4.

Meatloaf in a Mug (society19)

2 T 2% milk
1 T ketchup
2 T quick cooking oats
1 t onion soup mix
1/4 lb lean ground beef
ketchup (opt)

Mix the milk, ketchup, oats and soup mix in a separate mug and then crumble the beef over the mixture and mix really well. Pat it all into the other mug and cover it and microwave on high for 3 min or until meat is no longer pink (use a thermometer to make sure the meat is safe and reads 160°). Let it all drain and stand for 3 min. Serve with additional ketchup if desired.

Easy Crispy Mongolian Beef (scrambledchefs)

Beef

2 lbs beef tenderloin/beef chuck, cut into strips
1/2 c cornstarch
oil for deep frying

Start off by tossing the beef strips in cornstarch. Make sure the strips are coated evenly with cornstarch. Deep fry the beef strips for 4  -5 mins, drain the oil and set aside.

Sauce

2 T cooking oil
1 T finely chopped ginger
1 T finely chopped garlic
1/2 c soy sauce
1/2 c rice vinegar
1/2 c water
1 t hoisin sauce (opt)
1/2 c brown sugar
1 ts cornstarch diluted in 3 t water
1 – 2 t red chili flakes to taste (opt)
1/2 c green onion, chopped into 1″ pieces

In a saucepan, heat oil on high heat setting. Quickly add in the ginger and garlic. Stir quickly for 10 seconds. Immediately add in the soy sauce, water, rice vinegar and hoisin sauce. Bring sauce to a quick boil. Add in the brown sugar and cornstarch. Mix thoroughly. Add in the beef strips and let cook for 2 min. Add green onions and cook for an additional min. Serve hot with rice. Note: No need to marinate beef. It’s the quickest and most delicious way of making it! Add an additional t cornstarch diluted in 2 t water into the recipe if you want it to be slightly more thicker and stickier.

Spicy Korean Beef Noodles (cremedelacrumb)

1 lb flank steak
2 T oil
4 T gochujang (Korean chile paste found in the Asian section of most grocery stores, see note)
2 T thinly sliced green onions
2 T soy sauce
2 T rice vinegar
4 t minced garlic
1 t ground ginger
3 t sesame oil
4 t sugar
2 pkgs beef ramen, including seasoning & 1 1/2 c water
1/2 white onion, thinly sliced
1/2 c sliced mushrooms

In a small bowl whisk together gochujang, green onions, soy sauce, rice vinegar, garlic, ginger, sesame oil, and sugar. Pour half of mix into a large ziplock bag. Add steak to bag, seal, and chill for 30 min or up to overnight. Cover remaining sauce and chill until ready to use. Drizzle oil into a large pan or skillet and bring to medium-high heat. Use tongs to transfer steak from bag to pan (keep marinade in the bag) and cook for 5 – 8 min on each side until well browned on the outside. Transfer steak to a large cutting board and allow to rest. Add onions, mushrooms, ramen noodles, ramen seasoning and beef marinade from the bag to the pan. Pour water over the top and bring to a simmer. Allow to cook for 5 – 7 min until noodles are tender and cooked through. Thinly slice steak across the grain. Add steak strips and reserved sauce to the pan and stir everything to combine. Cook for a few min just until steak is hot throughout, garnish with green onions if desired and serve immediately. Serves 4. Note: Gochujang sauce can be found in most grocery stores in the Asian section. If you don’t care to buy it because you’re worried about being able to use it all up you can make a substitute by mashing together 1 T crushed red pepper flakes, 2 t soy sauce, and 1/4 t sugar to form a paste. It won’t taste the exact same as the gochujang sauce but it will give the sauce some of that sweet heat flavor.

Easy Homemade Pot Stickers (reallifedinner)

1 pkg pot sticker wrappers (36 count)
1 lb ground beef, pork, chicken or turkey
1 large carrot grated or finely chopped in your food processor
1/2 a small zucchini, grated or finely chopped in your food processor
3 green onions, finely chopped
3 T sweet chili sauce
1 T soy sauce
1/2 t ginger, scant
1/8 t ground black pepper
1/8 t salt
3 T canola or vegetable oil
1/2 – 3/4 c water

Combine ground meat, grated carrot, grated zucchini, finely chopped green onions, sweet chili sauce, soy sauce, ginger, salt and black pepper. Mix together thoroughly by hand. Place about 1 1/2 T mix on half of each won ton wrapper. Dip your finger in water and moisten 1 edge of a won-ton wrapper, fold it over and pinch it shut. Make a few folds along edge and pinch them to give them the pot sticker look. Repeat for all 36 won ton wrappers. In a large frying pan that has a lid, heat oil, place a layer of pot stickers in pan and cook for 1 – 2 min until browned on that side, flip over and add 1/2 c water and put lid on immediately (this will steam the pot stickers. Leave the lid on for 5 – 7 min, watch to see if water starts to evaporate. If it does add a little more water. Shake the pan back and forth every once in a while to make sure the pot stickers are not sticking to the pan. Serve hot with pot sticker dipping sauce. Repeat cooking process for rest of the pot stickers, depending on how large your frying pan is you may need to do 2 or 3 batches, If you don’t want to cook them all at once you can freeze them in an air tight freezer Ziploc bag for up to 2 months. Just make sure to lay them out in a single layer until they are completely frozen to keep them from sticking together. (The cooking time will need to be extended by 3 – 4 min of extra steaming if cooking frozen pot stickers). Makes 36.

Dipping Sauce

soy sauce
sweet chili sauce

Mix half soy sauce and half sweet chili sauce.