Fajitas - from left over steak

 Fajita Spice Blend

1/2 tsp each of:

garlic powder

cumin

paprika

salt

oregano

1/8 tsp of cinnamon

Fajitas

Olive oil

1 onion, thinly sliced

1 green bell pepper, thinly sliced (or use 1/2 of other colors to = 1 pepper) {I used 1/2 red and 1/2 yellow}

leftover steak cut into thin strips 

1/2 cup beef broth

tortillas

Toppings

Cilantro, coarsely chopped

Shredded cheddar cheese

salsa

lime wedges

sliced avocado or guacamole

sour cream

Instructions

In a cast iron skillet heat some olive oil and add onions, stirring occasionally.  Cook until they are nice and brown (5-10 minutes).  Add the peppers (and more olive oil if needed).  Cook and stir another 5 minutes.  Stir in the Fajita Spice Blend.  Add the steak, stir for a couple minutes.  Add the beef broth and let simmer until the liquid is almost gone.  

Serve in a warm tortilla and add your choice of toppings.

Firecracker Meatballs and Rice

For the meatballs:

1 lb of ground beef (for approximately 20 1 1/2 inch meatballs)

1/2 C panko bread crumbs

Green onions - thinly sliced and separated by color

3 T soy sauce

salt

pepper

Firecracker Sauce

4 T Mayo

3 T Sour Cream

4 tsp Soy sauce

4 tsp honey

2 tsp Sriracha

Rice

Start cooking some rice while you prepare the meatballs.  Preheat the oven to 425 degrees.  To prepare meatballs, combine beef, panko, onion whites, 3 T soy sauce, 1-1/2 tsp salt and pepper to taste.  Form into 20 1-1/2  inch balls.  Place meatballs on a lightly oiled baking sheet. Roast on the top rack until meatballs are cooked through, 14-16 minutes.  

Prepare firecracker sauce by combining mayo, sour cream, honey, 4 tsp soy sauce, and sriracha in a medium to large bowl.

Once meatballs are ready, add them to the bowl of firecracker sauce and toss (or stir) to coat.  Place meatballs on rice and dirzzle with remaining sauce.  Feel free to garnish with green onions if you're into that.

CORNED BEEF (In the Dutch Oven)

Total Cooking Time:  4 hours

1 corned beef with spice packet

1 can beef broth

1 can chicken broth

1 cup water

1 bay leaf

3 tsp crushed garlic

1 Tbls sugar

1 Tbls apple cider vinegar

small red potatoes

baby carrots

1 head of cabbage

Place corned beef in dutch oven and sprinkle with spice packet.  Pour broth and water into the pot.  Add the bay leaf, garlic, sugar, and vinegar.  Put in a 325 degree oven and cook for 1 hour.  Turn the oven down to 300 degrees and cook for another 1 and 1/2 hours.  Add the veggies and cook for another 1 and 1/2 hours.  Remove the bay leaf before serving.

 

Quick and Easy Beef and Broccoli (justataste.com)

 https://www.justataste.com/easy-beef-and-broccoli-recipe/

Ingredients 

• ▢ 3 Tablespoons cornstarch, divided
• ▢ 1 pound flank steak, cut into thin 1-inch pieces
• ▢ 1/2 cup low sodium soy sauce
• ▢ 3 Tablespoons packed light brown sugar
• ▢ 1 Tablespoon minced garlic
• ▢ 2 teaspoons grated fresh ginger
• ▢ 2 Tablespoons vegetable oil, divided
• ▢ 4 cups small broccoli florets
• ▢ 1/2 cup sliced white onions

 Instructions 

• In a large bowl, whisk together 2 tablespoons cornstarch with 3 tablespoons water. Add the beef to the bowl and toss to combine.
• In a separate small bowl, whisk together the remaining 1 tablespoon cornstarch with the soy sauce, brown sugar, garlic and ginger. Set the sauce aside. 
• Heat a large nonstick sauté pan over medium heat. Add 1 tablespoon of the vegetable oil and once it is hot, add the beef and cook, stirring constantly until the beef is almost cooked through. Using a slotted spoon, transfer the beef to a plate and set it aside.
• Add the remaining 1 tablespoon of vegetable oil to the pan and once it is hot, add the broccoli florets and sliced onions and cook, stirring occasionally, until the broccoli is tender, about 4 minutes. (See Kelly’s Notes.) 
• Return the beef to the pan then add the prepared sauce. Bring the mixture to a boil and cook, stirring, for 1 minute or until the sauce thickens slightly. Serve with rice or noodles. 

Instant Pot Roast

 When I make a roast in the instant pot I add the roast and any other ingredients required.  Then I pressure cook for 2 hours, remove the meat and cut it up into 4 chunks.  Put the meat back into the pot and pressure cook for 2 more hours.  Remove the meat and shred.  This works for any roast recipe, like french dip, or kalua pork.  However you may need to add a little more liquid for the first 2 hours of Kalua pork because it's only ingredients are liquid smoke and salt.  The Instant pot may not be able to come to full pressure without a little water added!

Sirloin Tips on Noodles

2-3 T. olive oil

1 Sirloin steak, trimmed and cut into cubes

1/2 onion, chopped

1 tsp crushed garlic

1 C sliced fresh mushrooms 

1 C water

2 T. Soy sauce

1-2 T. Worchestershire sauce

1/2 tsp salt

fresh ground black pepper

1 brown gravy packet

1 C water

Egg noodles, boiled according to package directions.

In a large sauce pan heat oil and brown the onions, steak, mushrooms, and garlic.  Add water, soy sauce, Worcestershire sauce, salt, and pepper.  Simmer.  Mix gravy packet with 1 C water and add to the steak mixture.  Cook and thicken.  If it is not thick enough, mix up some flour and cold water and add to the rest.  

Serve over the noodles.

Easy Korean Ground Beef

 This was easy and tasty! 

1 1/2 pounds lean ground beef

4 garlic cloves, minced

1/2 cup soy sauce

1/2 cup orange juice

1/2 cup brown sugar

1 T toasted sesame oil

1 T cornstarch

3 cups of cooked rice

3 cups steamed broccoli

Add ground beef to a skillet and cook over medium-high heat, stirring often and breaking into small pieces.  Add garlic and stir to combine.  In a medium sized bowl, combine soy sauce, orange juice, brown sugar, sesame oil, and cornstarch.  Pour over ground beef, stirring to combine.  Lower heat to simmer and cook 5 minutes.  

Serve with broccoli and rice.

Cheeseburger Sliders

 These were a huge hit with our kids! I actually increase it by 1.5 for the 8 of us, and we had a few leftovers.  The leftovers were really good just heated up in the microwave, and they were all eaten by the next day.

2 lb ground beef

1/2 Tbsp olive oil

1 tsp salt

1 tsp black pepper

1 tsp garlic powder

1/2 large yellow onion finely diced

1/4 cup mayonnaise

8 slices medium cheddar cheese

6 oz medium cheddar shredded

24 dinner rolls (we used hawaiian sweet rolls)

2 Tbsp butter melted

1 Tbsp sesame seeds

Preheat oven to 350.  Butter the bottom of a rimmed baking sheet.  

Place a large skillet over medium/high heat with 1/2 Tbsp olive oil.  Add diced onion then 2 lbs ground beef and break up with a spatula.  Season with 1 tsp salt, 1 tsp black pepper, and 1 tsp garlic powder.  Sautee over medium/high heaat breaking up the beef and cooking until cooked throught.  Remove from heat.  

Drain grease from meat.  Stir in 1/4 cup mayo.

Cut buns in half.  Place bottom half of dinner rolls on buttered baking sheet and line bread with sliced cheese.  Spread ground beef mixture evenly over the sliced cheese, using the back of a spatula to square of the edges.  Cover the ground beef with 6 oz of shredded cheddar.

Place the top of buns, cut side down, over the burgers.  Brush tops with melted butter and immediately sprinkle tops with sesame seeds.  Bake at 350 for 15 minutes, or until cheese is melted and tops are golden brown.

Sweet and Sour Meatballs

1-1/2 lbs. ground beef
3/4 c oats
2 eggs
1/2 c onion, chopped
1/2 c milk
1 tsp salt
1/2 tsp pepper
1 tsp Worcestershire

Combine all ingredients. Roll into balls. Bake at 350 degrees for 35-40 minutes. Drain off fat.

Sauce
3/4 c brown sugar
1/2 c Apple cider vinegar
2 tsp mustard
1/2 c barbecue sauce
2 tsp Worcestershire

Combine all ingredients for sauce and simmer for 5 minutes. Pour over meatballs. Serve over rice.

From Cherry Creek Ward Cookbook- Jennifer Campbell.

Beef Stroganoff

https://www.foodnetwork.com/recipes/paula-deen/beef-stroganoff-recipe-1940482

Ingredients

1 1/2 pounds cubed round steak, cut into thin strips (I actually just used some stew meat)

House Seasoning, recipe follows

All-purpose flour

2 tablespoons olive oil

2 tablespoons butter

1 medium onion, sliced (I only had minced onions and just shook a few in)

8 ounces fresh mushrooms, sliced (I didn’t have mushrooms so I left these out #stayhome)

1 (10 3/4-ounce) can beef broth

1 (10 3/4-ounce) can cream of mushroom soup

Salt and black pepper

1 cup sour cream

Cooked egg noodles

House Seasoning: 

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

1. Sprinkle the steak strips with House Seasoning, and then dust with flour (I JUST PUT MY BEEF IN THE MELTED OLIVE OIL/BUTTER AND THEN SEASONED WITH GARLIC POWDER/SALT/PEPPER). In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove the steak from the pan. Add the onion slices and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles. OR YUMMY OVER LEFTOVER MASHED POTATOES! 

Ground Beef Shepherd's Pie

INGREDIENTS:

• 1 pound ground beef
• 1/2 cup chopped onion
• 2 teaspoons minced garlic
• 3 Tablespoons whole wheat flour
• 1 Tablespoon tomato paste
• 1 Tablespoon Worcestershire sauce
• 1 Tablespoon soy sauce
• 1 (14.5 ounce) can low-sodium beef broth
• 2 cups frozen mixed vegetables (carrots, peas, and corn)
• salt and pepper, to taste
• 1 (13.75 ounce) box instant mashed potatoes (or you'll need 5 cups prepared mashed potatoes)
• 1 cup shredded sharp cheddar cheese

DIRECTIONS:

1. Preheat oven to 400 degrees. Spray a 9 x 13 inch "deep" baking dish with non-stick cooking spray and set aside.
2. Heat a large skillet over medium-high heat and add ground beef, onion, and garlic. Saute until beef is fully cooked.
3. Add in flour and cook for a minute longer.
4. Add in the tomato paste, Worcestershire sauce, soy sauce, and beef broth. Cook for 5 minutes or until sauce begins to thicken. Reduce the heat to low and stir in the frozen vegetables and salt and pepper.
5. Pour meat mixture into the bottom of prepared dish; carefully spread 5 cups prepared mashed potatoes on the top of the meat. Top with shredded sharp cheddar cheese on top.
6. Bake for 20-25 minutes or until the cheese is melted and the meat mixture is bubbly.

From Six Sister's Stuff Healthy Menu Plans

Steak Cubes

2 sirloin steak (or any kind will work)
1 - 2 T. Olive Oil
2 T. Butter
2 tsp garlic
salt and pepper
1 T. parsley

Cut steak into bite-sized cubes and sprinkle with salt and pepper.  Heat oil on high.  Cook for 3 - 4 minutes, stirring often.  Reduce heat and add butter and garlic.  Cook for f1 - 2 minutes, stirring to coat.  Sprinkle with parsley at the end.

Randy’s Meatloaf

I have asked Ashley for this recipe multiple times!  I love it!  Thank you Hedins!

 

Ingredients

2 eggs, beaten

3/4 cup milk

2/3 cup fine dry bread crumbs or 2 cups soft bread crumbs

1/4 cup finely chopped onion

2 tablespoons snipped fresh parsley

1 teaspoon salt

1/2 teaspoon dried leaf sage, basil, or oregano, crushed

1/8 teaspoon black pepper

1 1/2 pounds lean ground beef, lamb, or pork

1/4 cup ketchup

2 tablespoons packed brown sugar

1 teaspoon dry mustard

Directions

1. In a medium bowl combine eggs and milk; stir in bread crumbs, onion, parsley, salt, sage, and pepper. Add ground meat; mix lightly. Lightly pat mixture into an 8x4x2-inch loaf pan.

2. Bake in a 350 degree F oven for 1 to 1-1/4 hours or until internal temperature registers 160 degrees F. Spoon off fat. In a bowl combine ketchup, sugar, and mustard; spread over meat. Bake for 10 minutes more. Let stand for 10 minutes before cutting into eight slices.

Manicotti

1/2 pound ground beef
1 clove garlic, crushed
1 small onion, chopped
1 cup cottage cheese
3 oz. shredded mozzarella cheese
2 oz shredded cheddar cheese
1/2 tsp salt
1/2 C Mayonnaise
8 manicotti shells, cooked and drained

Lightly brown hamburger, garlic, and onion.  Combine with cheese and mayonnaise.  Stuff shells.  Cover with Spaghetti sauce made from 1 pkg. spaghetti sauce mix prepared as directed.  If desired put parmesan cheese on top.  Bake in 350 degree oven 15 minutes covered with foil.  Remove foil and bake 10 minutes longer.

Prime Rib Roast

Place rib roast on a plate or cookie sheet and bring to room temperature, about 4 hours.

Preheat an oven to 475 degrees F

10 pound Prime rib roast

Make a rub out of:

         
10 cloves garlic, minced

         
2 tablespoons olive oil

         
2 teaspoons salt

         
2 teaspoons ground black pepper

         2 teaspoons dried thyme.
(double this is the roast is larger than 7 pounds)

Place roast rib side down on pan.  Cut slits into the fat, then smear the rub all over the top.

Roast the prime rib in the preheated oven for 20 minutes.  Turn temp down to around 275.  Then--continue cooking.  Your cooking times will vary depending on the size of your prime rib roast. To calculate your cooking time, multiply the exact weight of the roast by 17. {8 lb. roast x 17 = 136 minutes or 2 and 1/4 hours.}  Cook until the temp on the meat thermometer is 135 degrees. (for Medium rare).  Remove from oven and cover with foil for 20 minutes.  Cut and serve.

Rootbeer Baked Beans

INGREDIENTS
½ pound ground beef
4 bacon slices
1 cup diced onion
3 (16-ounce) cans pork and beans, undrained
¾ cup root beer
½ cup hickory-smoked barbecue sauce
2 teaspoons apple cider vinegar
1 teaspoon dry mustard
⅛ teaspoon ground red pepper

INSTRUCTIONS
1.  Preheat oven to 350 degrees. Lightly grease a 2-quart baking dish.
2.  Brown ground beef in a skillet, breaking it into small pieces with a wooden spoon as it cooks. Drain and set aside.
3.  Wipe skillet clean and cook bacon until crisp. Set bacon aside and crumble when cool.
4.  Pour off all but 2 tablespoons of bacon fat. Saute onion in bacon fat until soft, about 5 minutes.
5.  Mix together all ingredients including crumbled bacon and place in baking dish.
6.  Bake uncovered for 1 hour 15 minutes.

Taco Beef Soup

1 lb ground beef, browned
1 can tomato soup
1 can diced tomatoes
1 can corn
1 can black beans, rinsed and drained
3/4 cup salsa
2 Tblsp chili powder
2 Tblsp taco seasoning

Mix and heat.

I actually really like this and it's so dang easy!

Corned Beef & Cabbage

Tis the season!!!! Happy St. Patty's Day.

Ingredients

• 1 medium onion, cut into wedges
• 4 medium potatoes, peeled and quartered
• 1 pound baby carrots
• 3 cups water
• 3 garlic cloves, minced
• 1 bay leaf
• 2 tablespoons sugar
• 2 tablespoons cider vinegar
• 1/2 teaspoon pepper
• 1 (3 pound) corned beef brisket with spice packet, cut in half
• 1 small head cabbage, cut into wedges

Directions

1. Place the onion, potatoes and carrots in a 5-qt. slow cooker. Combine water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over vegetables. Top with brisket and cabbage. Cover and cook on low for 8-9 hours or until meat and vegetables are tender. Remove bay leaf before serving.
2. I recommend putting the corned beef on the bottom and then don't put the cabbage in until 30 minutes before you eat put it on the top.