Tag Archives: Beef

Korean Style Steak (leitesculinaria)

3 T sugar
6 T soy sauce
2 T oil & more for the grill rack
2 T toasted sesame oil
1 T grated peeled fresh ginger
3 cloves garlic, grated or minced
1 smallish shallot, minced
Kosher salt or sea salt and freshly ground black pepper
2 lbs hanger steak (can sub skirt steak, sirloin flap steak or flank steak)
handful thinly sliced scallions, for serving
toasted sesame seeds, for serving

In a large shallow bowl stir together sugar, soy sauce, oil, sesame oil, ginger, garlic, shallots and salt and pepper to taste until the sugar has dissolved. Add the steak turn to coat it with the marinade, and let it sit at room temp for 15 min. Preheat a gas or charcoal grill until medium-hot. Lightly brush a paper towel with vegetable oil and using tongs rub the grill rack with the oiled paper towel. Transfer the steak to the grill, discarding the marinade. If desired, season the steak with salt and pepper, keeping in mind the soy sauce in the marinade contains quite a lot of salt. Grill the steak, flipping halfway through until cooked to your liking, 10 – 12 min total for medium-rare, depending on the thickness of your steak. Transfer the steak to a cutting board and let it rest for at least 5 min. Thinly slice the steak at an angle against the grain, transfer to a platter and top with the scallions and sesame seeds.

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Beef Tapa Filipino (savvynana)

3 lb beef sirloin, thinly sliced
1/2 c soy sauce
1/4 c calamansi juice
2 T sugar
1 head garlic, minced
1/2 c cooking oil
1/2 t salt or to taste
1/4 t pepper or to taste

Combine soy sauce, calamansi juice, garlic, sugar, salt and pepper in a bowl and stir until sugar and salt dissolved. Add beef and massage to fully coat with the marinade and keep overnight in the refrigerator to cure. Drain meat from marinade, set aside. Heat about 1 T cooking oil in a wide pan over medium heat. Add beef in a single layer and cook, turning on sides, for about 3 – 5 min or until liquid is almost absorbed. Add another 1 T cooking oil and continue to cook until meat is lightly browned. Remove from pan and cut into serving portions. Serve while it’s hot.

Slow Cooker Beef Brisket (carlsbadcravings)

Slow Cooker

4 – 5 lbs beef brisket, trimmed of excess fat
1 c water
1 T beef bouillon
2 T Worcestershire sauce
1 T reduced sodium soy sauce
1/2 c homemade barbecue sauce (see below)

Preheat oven to 425 F. Line a large baking sheet with sides/jelly roll pan with parchment paper or foil for easy clean up. Set aside. Spray 6 qt (or larger) slow cooker with non-stick cooking spray. Trim brisket of excess fat and rinse and pat dry. If your brisket is extra long then slice it in half so it will fit in your slow cooker. Rub all remaining Spice Rub evenly all over the meat then place brisket on prepared baking sheet. (You can let sit at room temp for 30 min or refrigerate up to 24 hours if desired). Bake uncovered for 30 min at 425 F to sear meat. Add 1/2 c barbecue sauce to slow cooker along with water, Worcestershire, soy sauce and beef bouillon. Whisk to combine (the bouillon will not be completely dissolved but will dissolve during cooking). Using tongs (so you don’t burn yourself) carefully transfer brisket to slow cooker. It will be large so you will have to squish it in. Not all of it will be under the liquid. Cover and cook on LOW for 8 – 10 hours until brisket is very tender, flipping over half way through cooking. If your brisket is tough, it just needs to cook longer. Remove brisket to a foil lined baking sheet. Brush with barbecue sauce and broil 5 – 10 min until slightly caramelized. Meanwhile, microwave or simmer remaining barbecue sauce until warmed through. Brush brisket again with barbecue sauce and slice across the grain or chop if desired. Serve with remaining barbecue sauce plain or they make delicious sandwiches. Make Ahead: Can cook brisket until tender then remove the removable ceramic insert and refrigerate the brisket in the juices. The next day, skim off all the hardened fat then cook on LOW in the slow cooker for 1 – 2 hours until warmed through and proceed with recipe.

Spice Rub

2 T paprika
2 T packed brown sugar
1 T chili powder
2 t garlic powder
2 t salt
1 t onion powder
1 t chipotle powder
1 t pepper
1/2 t dried thyme
1/4 t cayenne pepper (opt for more heat)

In a medium bowl, whisk together ingredients. Remove 1 T and add to a medium bowl to use in your barbecue sauce.

Barbecue Sauce

1 1/2 c ketchup
1/3 c molasses
1/3 c packed brown sugar
1/4 c seedless blackberry preserves
1/4 c apple cider vinegar
1 T reserved Spice Rub from above
1 T mesquite liquid smoke( opt but recommended)

Add all ingredients to the 1 T reserved Spice Rub and whisk to combine. Set aside 1/2 c barbecue sauce.

 

Chinese Lion’s Head Pork Meatballs (omnivorescookbook)

1 lb ground pork (lean fat ratio 7:3) (can sub beef, chicken or shrimp)
4 T Shaoxing wine (or Japanese sake)
3 T light soy sauce
1 t dark soy sauce
3 t salt
1 T sugar
1 t grated ginger
1/2 c minced scallion or green onion
1 T cornstarch
12 – 15 water chestnuts, finely chopped (generate about 1 c)
3 eggs
1 c panko
2 T sesame oil
1 T peanut oil or vegetable oil

Put ground pork into a large bowl. Add 4 T water. Mix well with a spatula until water is fully incorporated. Add Shaoxing wine, light soy sauce, dark soy sauce, salt, sugar, grated ginger, cornstarch and scallion. Mix well. Add chestnuts and eggs. Mix a few times. Add panko. Mix well. Add sesame oil, mix until it forms a soft paste. Heat peanut oil in a nonstick skillet over medium heat until warm. Use bare hands to scoop about 1/3 c of the paste and shape it into a meatball. The meatball should be a bit runny, barely able to hold its shape (so the finished meatballs will be tender and juicy). If the meatballs cannot hold their shape, add a bit more panko and mix again. If the meatballs are still a bit tough, blend in more water and mix well, 1 T at a time until the paste turns soft. Carefully place 3 – 4 meatballs in the skillet and make sure to leave enough space to flip them. When the bottom side is just set, carefully roll the ball with a spatula to cook the other sides. Continue to do this until all sides are set and browned. Transfer to a plate. Continue to brown the rest of the meatballs. Add water to a steamer and place the plate of meatballs on the steaming rack. Heat the steamer over medium high heat, covered until the water begins to boil. Turn to medium heat. Cook covered until the meatballs are cooked through, in 40 min. Cook the second batch by using the same method. After cooking the first batch, check the water level and add more if it runs too low. Serve warm. Storage and reheat. Store the meatballs in an airtight container in the fridge for 3 days or in the freezer for up to 2 months. After steaming, the meatballs will render some fat and liquid. Drizzle it on the meatballs before storage, to keep the them tender and moist. The best way to reheat the meatballs is by steaming, the same method used to cook them. The meatballs will heat up evenly and still be moist inside. Alternatively, you can use the microwave. Make sure the container has some liquid (leftover grease or 1 t water) inside. Please a loose lid on top and heat it up in the microwave. Note: It can be difficult to keep the meatballs in shape, because the meat mixture is quite runny. You need to handle them gently, so the balls won’t break apart. You can cook the top and bottom sides first, like cooking a very thick burger patty. Then you can use two spatulas to let the meatball stand, to cook the edges. The meatballs won’t look very pretty, but will still taste great.

Sichuan Peppercorn Red Braised Ox Tail (food52)

3 lbs ox tails
4 T oil
approx 10 large thin slices ginger
12 cloves garlic, roughly chopped
2 red chilis (opt)
3 star anise
2 t red sichuan peppercorn, coarsely ground
1 T sugar
1/3 c rice wine, or sake
1/2 c soy sauce & 1/8 c for adjusting
1 c chicken broth or water
1 t rice vinegar

Note: Because this dish involves caramelising the sugar, I strongly recommend doing the initial sautéing/woking in a NON-STICK pot, then transferring the ingredients to an oven-proof pot (like cast-iron) to finish braising in the oven. In a non-stick pot, the caramelised sugar sticks to the meat instead of to the bottom of the pot, which can easily burn in my experience. This process is called “red braise” in Chinese cooking, referring to the amber/red sheen from the caramel. It’s quite important to grind the red sichuan peppercorn because they can be a bit unpleasant to bite into. You can use a stone mortar or spice grinder to do this, but if you have none, simply wrap the peppercorns in 2 layers of paper towel and smash them with a hammer. Preheat oven on 320º F. Rinse clean and dry ox tails with a clean towel. Heat up a large non-stick wok, or deep saute-pan with oil over HIGH heat (don’t worry about the amount of oil because it will be removed later). Brown ox tails in batches until all surfaces are covered and no more blood is being released. Set ox tails aside. Drain the oil and leave only 2 T in the wok/pan and turn the heat down to MEDIUM. Add ginger slices and cook until they shrivel up and get nicely browned on the edges, approx 5 min. Add ox tails back into the wok/pan, along with garlic (if you like it spicy, add 2 red chilis as well), star anise, sichuan peppercorn and sugar. Turn heat back on HIGH and keep turning the ingredients until the sugar has fully caramelised and all the ingredients are coated in deep brown, amber sheen. Transfer ALL the ingredients into a cast-iron or oven-proof pot and return it to the stove. Add the rice wine and 1/2 c soy sauce, and let it gently boil with all the ingredients for a min (turn and evenly coat the ingredients). Then add the chicken broth or water and bring back to a simmer. The amount of liquid shouldn’t be able to cover the ingredients (this isn’t a stew), and should taste slightly UNDER-SEASONED at this point because of the excess water, which will evaporate during the braising process. If it tastes generally BLAND, then adjust with more soy sauce. Transfer the pot (with the lid on) to the oven and let braise for 3 – 3 1/2 hours. Go back and turn the ox tails once every hour or so to ensure even braising. The ox tails should be very tender and almost falling off the bone and the braising liquid should have reduced dramatically. After braising, carefully remove the ox tails from the braising liquid without tearing them. Tilt the pot to direct all the braising liquid to one side, and skim off as much fat from the surface as you can, without reducing the actual sauce on the bottom (there should be QUITE a lot of fat). Discard the star anise and ginger slices (press on the gingers to extract as much sauce that’s clinging onto them before discarding). Leave the garlic which should have melted into the sauce at this point. Return the ox tails back into the pot, and return it to the stove over HIGH heat. Add rice vinegar and reduce the sauce SLIGHTLY, just until the ox tails are coated in a shiny sheen. Serve the ox tails over hot steamed rice. They get even better the next day.

Cabbage Roll Casserole (comfortablefood)

4 T olive oil, divided
1 med onion, chopped
3 garlic cloves, minced
1 lb ground beef
salt and pepper to taste
1 t thyme
2 t paprika
1 T Worcestershire sauce
2 T brown sugar
1 T white vinegar
1  14 oz can diced tomatoes with juices
1  15 oz jar tomato sauce
2 c brown rice, cooked
1 head green cabbage, coarsely chopped
1/2 c parmesan, grated
1 c mozzarella, shredded

Heat 2 T olive oil in a deep skillet or pot over medium heat and saute onion for about 3 – 4 min until softened, then add garlic and cook for another 1 – 2 min. Increase heat to high and add ground beef and season well with salt and pepper. Cook until browned, crumbling it up as it cooks. Stir in the thyme, paprika, Worcestershire sauce, brown sugar and vinegar and cook for a couple more min before adding the tomatoes and tomato sauce. Swirl about 1/4 c water in the bottom of the tomato sauce jar and add that as well. Let simmer for about 15 min then stir in the cooked rice and remove from heat. In another large, deep, pan heat 2 T olive oil over medium high heat and add chopped cabbage. Cook, stirring almost constantly until the cabbage is about half cooked, add salt and pepper generously as it cooks, then remove from heat. Heat your oven to 350 F and grease a large casserole dish. Spread about 1/2 the cabbage onto the bottom, pressing it down a bit with the back of a spoon. Spoon half the beef mix over the cabbage, then add the other half of the cabbage and finish with the rest of the meat mix. Cover tightly with foil and bake for about 45 min, then remove foil and sprinkle cheeses on top. Bake uncovered for about 10 more min until the cheese melts, then move the dish to the top of the oven. Turn broiler on for a 1 – 2 min until the cheese begins to brown.

Cheeseburger Casserole (asimplelifeinspired)

1 lb lean ground beef
1/4 c chopped onion
1/4 c chopped dill pickles
1/2 c water
1/2 c ketchup
1 T yellow mustard, to taste
1/8 t pepper
3/4 c Cheddar cheese, sliced or grated (more if you want)
1  8 oz can Crescent rolls
1 T milk
1 – 2 T sesame seeds (opt)

Brown ground beef and onion. Add 1/4 of garlic dill pickle, ketchup, water and mustard. Pour all into a 9 x 9 casserole dish. Layer the cheese over top of the beef mix. Leave crescent rolls together and put on top of cheese to fit in a layer in the casserole as the crust. Don’t fit all the way up to the edges so the steam escapes or slice the top of the dough. Brush milk on the top and add the sesame seeds if using. Bake at 375 F for 25 – 30 min til golden brown.

Easy Stir Fried Beef With Mushrooms and Butter (seriouseats)

1/2 lb flank steak, sliced about 1/8″ thick
1/4 t salt
1/4 t sugar
1/8 t ground black pepper
1/2 t Shaoxing wine
1/2 t soy sauce
1 t & 3 T vegetable oil, divided
1/2 t cornstarch
1 ginger piece, sliced 1/4″ thick
1/2 lb mix variety of mushrooms, sliced about 1/4″ or more thick
2 t soy sauce
1 T butter
2 medium cloves garlic, finely minced (about 1 t)

Place beef in a large bowl. Add salt, sugar, ground black pepper, Shaoxing wine, soy sauce, 1 t oil and cornstarch. Mix well and set aside for 30 min. When ready to cook, heat 2 T oil in a wok over high heat until smoking. Add ginger. Cook for 30 seconds and then remove and discard the ginger. If the wok is no longer smoking, reheat until it is, then add beef. Spread the beef out with the spatula, cook without moving until lightly browned, about 1 min. Continue to cook while stirring regularly until half cooked, about 2 min longer. Transfer to a bowl and set aside. Heat 1 T oil in wok over high heat until smoking. Add mushrooms. Stir and cook mushrooms until they start releasing their water. Continue cooking, stirring frequently until the water evaporates. Depending on the type of mushrooms you use, this can take 5 min or more. Once the water evaporates, add soy sauce. Stir and add in butter and garlic. Toss the butter with the mushrooms until fragrant, about 1 min then return the beef to the wok. Cook, stirring until beef is cooked through, about 1 min longer. Transfer to a serving platter immediately and serve with white rice.

German Hamburgers (Frikadellen) (allrecipes)

1 Kaiser roll
2/3 lb ground beef
1/3 lb ground pork
1 onion, finely chopped
1/4 c chopped fresh parsley
1 egg
1 t Hungarian hot paprika (opt)
salt and ground black pepper to taste

Soak Kaiser roll in a bowl of water for 10 min. Drain, squeezing out excess water and crumble into a large bowl. Mix crumbled roll with ground beef, ground pork, onion, parsley, egg, paprika, salt and black pepper until well blended. Shape meat into large flattened meatballs. Heat a large nonstick skillet over medium heat; fry meatballs until browned and no longer pink in the center, about 5 min per side.

 

Wick Fowler’s 2 Alarm Chili (copykat)

2 lbs ground beef

Spice Mix

1 1/2 t paprika
2 T masa
2 t dehydrated onion (1/2 c chopped fresh onion)
1/2 t dehydrated garlic (1 t minced fresh garlic)
1 1/2 t salt
1 1/2 t cumin
1/2 t cayenne pepper
1/2 c chili powder
1/2 t orgegano
1  8 oz can tomato sauce
16 oz water
1 14 oz can of beans (opt)

Brown beef in a large pot or dutch oven. Drain beef. Add spices (with the exception of the masa) and stir in thoroughly. Add tomato sauce and water. If desired add can of beans. Reduce temp to simmer. Simmer for about 30 min. If you want to thicken the chili, mix the masa in a 1/4 c hot water. Stir the masa until smooth. Pour the masa mix into the chili. Cook until the chili thickens and serve.

Pressure Cooker Beef Pot Roast (dadcooksdinner)

1 oz dried porcini mushrooms
1 c hot water
1 t olive oil
1  4 lb boneless beef chuck roast, cut in 2 pieces
2 t & 1/2 t kosher salt
1 large onion, minced
4 cloves garlic, crushed
1 t soy sauce (opt)
1 sprig fresh rosemary
3 sprigs fresh thyme
1  15 oz can crushed tomatoes

Put mushrooms in a small bowl and cover with 1 c hot water to soak. Cut the chuck roast in half lengthwise, then sprinkle with 2 t salt. Heat oil over medium-high heat (“sauté” mode on an electric PC) until shimmering, about 3 min. Sear one piece of the roast on its two largest sides, about 4 min a side, then move it to a bowl. Sear the other piece of roast until browned, another 4 min a side, then add it to the bowl. Add  onion and garlic to the pot, sprinkle with 1/2 t salt and sauté until softened, about 5 min. Pour mushrooms and their soaking liquid into the pot and bring to a simmer, while scraping the bottom of the pan to loosen any stuck bits of beef or onion. Stir in the soy sauce, rosemary and thyme, then add the beef and any juices in the bowl. Pour the tomatoes over the top. Lock the pressure cooker lid and bring pressure cooker up to high pressure. Cook on high pressure for 75 min and then let the pressure come down with a natural pressure release, about 20 more min. Carefully lift the pieces of beef out of the cooker and transfer to a platter. Discard the rosemary and thyme sprigs. If you want to defat the sauce, strain the liquid in the pot into a fat separator and let it settle for 10 min, then pour the defatted liquid over the pot roast. (Or serve the pot roast country style, with the sauce straight out of the pot. Just pour it over the roast after you discard the herb sprigs). Cut the roast into serving size pieces and serve, passing the pot sauce at the table to spoon on top of the roast.

Skillet Shepherd’s Pie (jocooks)

Meat Mixture

1 T olive oil
1 1/4 lb ground beef lean
1/2 t salt or to taste
1/2 t pepper or to taste
1 large onion chopped
1 clove garlic minced
1/2 t red pepper flakes
2 T Worcestershire sauce
1 pkg onion soup mix
1 c beef broth
2 c frozen veggies (mix of peas, carrots, green beans and corn)

Heat oil in a large skillet over medium heat. Add ground beef to the skillet, season it with the salt and pepper and cook it for abut 5 min or until it’s no longer pink, breaking it up as you go along. Add onion and garlic and cook for 3 more min until the onion softens and becomes translucent. Add pepper flakes, Worcestershire sauce, onion soup mix, beef broth and stir. Stir in the frozen veggies and cook for a couple more min. Set aside. Preheat oven to 350 F. Spread mashed potatoes over the meat and smooth with a spoon. Take a fork and rough up the top a bit and garnish with a bit of parsley. Place the skillet on a baking sheet, then place it in the oven and bake for 40 min until golden brown on top. Garnish with more parsley and pepper and serve warm. Serves 8. Note: Refrigerate leftovers within 2 hours of cooking, cover the pie with plastic wrap and refrigerate for up to 3 days. To Freeze: After baking, let the skillet cool to room temp. Transfer the shepherd’s pie to an airtight container and place in the freezer for up to 2 months. You can also cover the skillet tightly with foil, or plastic wrap, just make sure it’s tightly covered.

Mashed Potatoes

6 large potatoes peeled and cut into cubes
4 T butter softened
2/3 c milk
1/4 c Parmesan cheese
1/2 t salt or to taste
1/2 t white pepper or to taste
1 T parsley fresh, for garnish

Boil potatoes until done. Drain potatoes then add them to a large bowl. Add in the butter and using a potato masher, mash until smooth. Add milk, Parmesan cheese, salt pepper and mash a bit a more until smooth.

 

Shake Shack’s ShackBurger Copycat (popsugar)

Shack Sauce

1/2 c mayonnaise
1 T ketchup
1 T yellow mustard
4 slices kosher dill pickles
1/4 t garlic powder
1/4 t paprika
pinch cayenne pepper

Combine mayonnaise, ketchup, mustard, pickles, garlic powder, paprika and cayenne in a food processor and process until smooth. Transfer to a squeeze bottle. (It makes about 3/4 c sauce.)

Burgers

8 oz ground beef sirloin
4 oz ground beef chuck
4 oz ground beef brisket
2 T butter, at room temp
4 potato burger buns, such as Martin’s Sandwich Rolls
4 T shack sauce
4 leaves of green-leaf lettuce
8 slices ripe plum tomatoes
1/2 t vegetable oil
Kosher salt
black pepper, freshly ground
4 slices yellow American cheese

Gently mix together the sirloin, chuck and brisket in a mixing bowl until just combined. Form into 4 patties, each about 2″ tall and 2 1/2″ wide. Refrigerate until ready to cook. Split open buns and spread with a thin coating of butter, then toast in a skillet until brown, about 1 min. Using a squirt bottle, drizzle about 1 T shake sauce on the top half of each bun. Place 1 lettuce leaf and 2 slices of tomato on top half of each bun. Add oil to a large, heavy-bottomed skillet then heat over medium-high heat until just beginning to smoke. Generously season beef patties on top side with salt and pepper, then transfer, seasoned side down to the hot skillet. Use a heavy, flat spatula to press down and lightly flatten the beef patties. Season top facing side with salt and pepper. Cook until a crisp brown crust has formed, about 2 min. Carefully loosen any crusty parts of the burger patties from the skillet, and flip over. Top each patty with 1 slice of American cheese and cook until the cheese has melted, about 1 min longer. Transfer patties to burger bun bottoms, top with the top bun (including tomatoes and lettuce), and serve hot.

Stuffed Cabbage Casserole (dinnerthendessert)

1 lb ground beef
1/2 t Kosher salt
1/4 t coarse ground black pepper
1 yellow onion, chopped
4 T butter, divided
1 head cabbage, cut into 8 wedges and sliced thickly
1  8 oz can chopped tomatoes, not drained
2 c rice, cooked

In a cast iron skillet on high heat add the ground beef. Season beef with kosher salt and black pepper. Brown beef well and crumble it into large crumbles. Remove from pan, then add in onion and half the butter. Cook for 3 – 4 min or until just browning. Remove onions to the same dish as the beef. Add in the remaining butter and cabbage and cook on high heat until cabbage is wilted and browned. Add the beef and onion mix into the pan, mix slightly. Add in the rice and tomato and stir gently, then cook for 5 – 7 min covered, to cook and warm through.

Salami Chips (delish)

1/2 lb sliced salami

Preheat oven to 325° F and line a medium baking sheet with parchment paper. Place salami in a single layer on baking sheet and bake until crisp, 20 – 25 min.

Sauce

1/2 c mayonnaise
2 T red wine vinegar
1 T parsley, finely chopped
2 t Dijon mustard
1 t dried oregano
kosher salt
freshly ground black pepper

In a medium bowl, combine ingredients. Whisk until smooth. Serve salami chips with sauce on side.

Crazy Good Beef and Broccoli (foodrecipesearch)

Beef and Broccoli

1 lb flank steak, sliced it into 1/4″ thick strips
3 c small broccoli florets
1/2 c beef stock
5 cloves garlic, minced
2 T corn starch
1 T canola oil

Toss sliced beef in a large bowl with corn starch. Make sure that you have rolled all the beef. Set aside. Heat canola oil in a wok or fry pan over medium heat and wait for a few min to heat pan. Add sliced beef and cook until brown for a few moments. Stir frequently. Remove meat to the dish. Set aside while you prepare broccoli and garlic. Add broccoli and garlic to pan. Stir them together and then add the beef broth. Let the soup simmer for a few moments until the broccoli is tender. Stir occasionally. When broccoli is ready, add reserved beef and sauce to the pan and stir. Let simmer for 5 min until sauce thickens. Serve over rice.

Sauce

12 c low sodium soy sauce
1/4 c brown sugar
2 t corn starch

Combine all ingredients in a bowl. Mix well.

Easy Beef Empanadas (numstheword)

1 double crust pie crust
1 T oil
1 lb lean ground beef, drain off the excess fat before continuing.
1/4 c diced onions
1/2 medium diced bell pepper, any color
1 t cumin
1 t minced garlic
1/4 t salt
1/4 t pepper
1 t chili powder
1 c Mexican blended cheese
1 egg

Preheat oven to 375 F. Combine bell pepper, onion, garlic and oil and saute 3 min over medium heat. Add hamburger, cumin and chili pepper to the pan and cook until meat is cooked through. Set pan aside and let cool. While meat mix is cooling, roll out pie crust. Using a bowl or large circle cutter, cut out 6″ round discs from pie crust. You should be able to get 3 from each crust making 6 total with a 7th created out of the leftover dough rolled out. Place 2 – 3 T mix in the center of each pie disc. Top with cheese. Fold over and seal edges with a fork. Place Empanadas on a cookie sheet. Scramble egg and brush on to tops of each Empanada. Bake in oven for 15 – 20 min. Yield: 7 Empanadas.

20 Minute Garlic Beef and Broccoli Lo Mein (therecipecritic)

8 oz lo mein noodles or spaghetti noodles
3 c broccoli florets
1 T olive oil
8 oz flank steak, sliced against the grain
3 garlic cloves, minced
1 medium carrot, shredded
1/4 c packed brown sugar
1/4 c reduced-sodium soy sauce
2 T hoisin sauce
2 t sesame oil
1/4 t ground ginger
1/4 t crushed red pepper flakes
1/4 t pepper

In a large pot with boiling water, cook the noodles according to package directions. Add the broccoli the last 5 min of cooking and let them cook until tender. Drain the noodles and broccoli. While the pasta is cooking, add olive oil to a medium sized skillet. Cook the steak until no longer pink. Add the garlic and carrots and cook for a min more. In a small bowl whisk together the brown sugar soy sauce, hoisin sauce, sesame oil, ginger, red pepper and pepper. Add the spaghetti to the skillet and pour the sauce on top and toss until incorporated.

Mongolian Beef Ramen (delish)

1 lb sirloin streak, sliced against the grain
2 T corn starch
2 T vegetable oil
1 T sesame oil
3 garlic cloves, minced
1 t minced ginger
1/2 c soy sauce
1/4 c brown sugar
1 c chicken broth
pinch red pepper flakes
1 large head broccoli, cut into florets
1 carrot, peeled and cut into matchsticks
3 package instant ramen, flavor pack discarded
3 green onions, thinly sliced
toasted sesame seeds

Cook ramen noodles according to package instructions. Drain and set aside. In a large skillet over medium-high heat, heat vegetable oil. Toss beef with corn starch. Cook until crispy, about 2 min per side. Transfer to a plate. Reduce heat to medium-low. Add sesame oil to skillet and stir in garlic and ginger. Cook until fragrant, 1 min then add soy sauce, brown sugar and chicken broth. Bring mix to a boil, reduce heat and simmer until the sauce is thickened, 3 – 5 min. Add broccoli and carrots then cover the skillet with a tight-fitting lid and cook until the vegetables are tender, about 5 min. Return beef to skillet and stir until completely coated in sauce. Stir in cooked ramen noodles and green onions. Garnish with toasted sesame seeds.

Moroccan Meatball Couscous Soup (littlespicejar)

Meatballs

1 t ground coriander
1 t ground cumin
1/2 t curry powder
1/2 t dried thyme
1/4 t turmeric
1/8 t ground cinnamon
1/8 t nutmeg
1/4 t chili powder
salt and pepper to taste
2 T tomato paste
1 1/2 lb ground lamb or beef

Position a rack near the center of the oven and preheat oven to 375º F. Line a baking sheet with parchment paper, set aside. In a medium bowl combine all spices. Mix well. Add the tomato paste and ground meat and mix using your hands. Scoop about 1 t meatball mix and form a ball, place on the prepared baking sheet. Bake the meatballs for about 10 – 12 min or until baked through.

Soup

8 oz Israeli (pearl) couscous
3 T & 2 t olive oil
3 shallots, minced
8 cloves garlic, minced
4 c chicken or vegetable broth
3 3/4 c water
chopped mint or parsley, for serving

Heat 2 t olive oil in a small saucepan over medium heat. When heated, add the couscous and allow the couscous to toast for just 1 – 2 min. You’ll know it’s done when you can smell the toastiness. Add a pinch of salt and 1 3/4 c water, allow to come to a boil, reduce the heat to low, cover and allow to cook for 8 – 10 or until water is absorbed. In a large pot or dutch oven, heat the 3 T olive oil over medium-high heat. Add shallots and garlic and allow to saute for about 1 min. Add chicken broth along with the remaining 2 c water and bring to a boil. Reduce the heat to low and add in the meatballs along with couscous and continue to simmer for 10 min. Remove the pot from heat, garnish with a handful of chopped mint or flat-leaf parsley, if desired. Serves 6 – 8.