Spicy Beef Quesadillas

Caramelized onions and peppers are combined with chipotle peppers and crushed red pepper flakes to flavor and spice these crispy, cheesy quesadillas. Thank you Spicy Southern Kitchen

2 tablespoons butter
1 medium yellow or sweet onion, chopped
1 green bell pepper, chopped
2 chipotle chile peppers in adobo sauce, finely chopped
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon smoked paprika
salt and pepper
2 cups leftover Shredded Beef Short Ribs or Brisket
8 (8-inch) flour tortillas
2 cups shredded Mexican cheese
2 tablespoons butter

• Melt butter over medium-high heat in a large pan. 
• Add onion and bell pepper
• Cook until they are starting to soften but still have a little crunch.
• Add chipotle peppers, red pepper flakes, paprika and season to taste with salt and pepper.
• Stir leftover short ribs into onion mixture and transfer to a bowl.
• Wipe pan clean. 
• For each quesadilla, sprinkle about 1/4 cup cheese on a tortilla
• Top with 1/4 of short rib/onion mixture
• Cover with another 1/4 cup cheese.
•  Place a second tortilla on top.
• Melt about a 1/2 tablespoon butter in the pan 
• Add quesadilla and cook until golden brown on each side and cheese is melted. 
• Repeat for remaining 3 quesadillas.

Mongolian Beef

A crispy homemade version that's less sweet and more flavorful than restaurant versions you're probably used to. Delicious! Thank you The Woks of Life

8 ounces flank steak(225g, sliced against the grain into 1/4-inch thick slices)
1 teaspoon vegetable oil (plus 1/3 cup for frying)
1 teaspoon soy sauce
1 tablespoon cornstarch (plus 1/4 cup, divided)
2 tablespoons brown sugar
1/4 cup hot water (or hot low sodium chicken or beef stock)
1/4 cup low sodium soy sauce or 1 1/2 tablespoons water and 2 1/2 tablespoons regular soy sauce
1/2 teaspoon ginger (minced)
5 dried red chili peppers (optional)
2 cloves garlic (chopped)
1 tablespoon cornstarch (mixed with 1 tablespoon water to make a slurry)
2 scallions (cut into 1-inch long slices on the diagonal)

• Combine the sliced beef with 1 teaspoon oil, 1 teaspoon soy sauce, and 1 tablespoon cornstarch.
• Marinate for 1 hour. 
• The beef should still be moist after it has marinated. If it looks too dry, add a tablespoon of water 
• Dredge the marinated beef in the remaining 1/4 cup of cornstarch until lightly coated.
• In a small bowl, mix brown sugar and hot water (or low sodium chicken or beef stock) until the sugar is dissolved. 
• Mix in 1/4 cup low sodium soy sauce. 
• If you don't have low sodium soy sauce, substitute 2 1/2 tablespoons regular soy sauce and 1 1/2 tablespoons water.
• Heat 1/3 cup vegetable oil in the wok over high heat. 
• Just before the oil starts to smoke, spread the flank steak pieces evenly in the wok
• Sear for 1 minute 
• Turn over and let the other side sear for another 30 seconds. 
• Remove to a sheet pan. tilted slightly to let the oil drain to one side
• The beef should be seared with a crusty coating.
• Drain the oil from the wok, leaving 1 tablespoon behind, and turn the heat to medium-high. 
• Add the ginger and dried chili peppers, if using. 
• After about 15 seconds, add the garlic.
• Stir for another 10 seconds and add the premixed sauce.
• Let the sauce simmer for about 2 minutes 
• Slowly stir in the cornstarch slurry mixture. 
• Cook until the sauce has thickened enough to coat the back of a spoon.
• Add the beef and scallions and toss everything together for another 30 seconds. 
• There should be almost no liquid, as the sauce should be clinging to the beef. 
• If you still have sauce, increase the heat slightly and stir until thickened. 
• Plate and serve with steamed rice

Slow Cooker Barbacoa Beef

This flavorful meat is deliciously seasoned and cooked low and slow until perfectly tender. Layer it in tortillas with all your favorite toppings for a delicious dinner. Thank you Cooking Classy

3 lb chuck roast
Salt and freshly ground black pepper
2 Tbsp vegetable oil
1 1/4 cups beef broth, divided
3 - 4 chipotle chilies in adobo
6 garlic cloves
1 1/2 Tbsp ground cumin
1 Tbsp dried oregano
1/4 tsp ground cloves
3 bay leaves
1/4 cup fresh lime juice

• Cut roast into 6 portions while removing any large pieces of fat. 
• Heat 1 Tbsp vegetable oil in a skillet.
• Dab roast dry with paper towels, season with salt and pepper (about 1 tsp salt 3/4 tsp pepper). 
• Add 3 pieces to skillet and sear until browned on all sides. 
• Transfer to a slow cooker.
• Add remaining 1 Tbsp vegetable oil to skillet and repeat process with remaining 3 roast pieces. 
• Nestle beef portions side by side in an even layer in slow cooker.
• In a food processor, pulse together chipotle chilies, garlic and 1/4 cup beef broth until well pureed, occasionally stopping and scraping down sides of processor.
• In a 2 cup liquid measuring cup or in a bowl
• Whisk together remaining beef broth with chipotle mixture, cumin, oregano and cloves. 
• Pour mixture over beef in slow cooker, then nestle bay leaves between beef portions.
• Cover and cook on low heat 8 - 9 hours, slow cooking will achieve the most tender results.
• Remove beef from slow cooker (leave broth) and shred. 
• Stir lime juice into broth in slow cooker then return beef to slow cooker 
• Cook on low or warm 20 - 30 minutes longer.
• Strain liquid from beef and serve in tortillas with desired toppings.

Simple Crock Pot Steak Teriyak

Simple to throw together and leave to cook gently for a tasty dinner. Thank you  Dad Whats 4 Dinner

2 lbs. stir fry beef, cut into bite size pieces
2 tsp. fresh ground black pepper
1 (8 oz) can pineapple tidbits, drained
1 (8 oz) can water chestnuts, drained
1 cup Teriyaki marinade
1 tbsp cornstarch
1/4 cup water

• Cut beef into 1-inch pieces, 
• Season with pepper.
• Brown in a pan and discard juices
• Add meat, pineapple, and water chestnuts to crock pot.
• Pour in teriyaki sauce and stir to combine all ingredients.
• Cook on low for 5-6 hours.
• Turn crock pot on high.
• Stir together cornstarch and water. 
• Whisk into crock-pot and cook 5-10 minutes until sauce is thickened.
• Serve over rice.

Spicy Slow Cooker Beef & Bell Pepper

This is so delicious and  better than takeaway. Thank you Let the Baking Begin

2 lbs beef chuck, thinly sliced
2 cups chopped to 1 inch squares bell pepper
½ medium onion, peeled, cut in half, sliced
1 cup broth or 1 cup water + 3 bullion cubes
2 tsp freeze dried garlic
⅓ cup chopped parsley
2 tsp salt
1 tsp black pepper
1 tsp – 1 Tbsp Sriracha sauce
To thicken
½ cup water
2 Tbsp corn starch

• Place the meat on the bottom of the slow cooker. 
• Sauté onion in skillet until golden brown, then add it to the slow cooker.
• Top with cut up bell pepper. 
• Sprinkle with salt, pepper and garlic.
• Mix the broth with Sriracha, or water, bullion cubes and Sriracha. 
• Pour over the peppers and beef.(if using bullion cubes, add only 1 tsp salt). 
• Set on high heat for 3.5-4 hours.
• Mix ½ cup water and 2 tablespoons corn starch. 
• Add 1 cup of liquid from the meat & pepper mixture and cook on medium heat until boiling
• Cook 2 minutes past boil to remove the cornstarch flavor. 
• Add this mixture back to the meat and bell peppers. 
• Sprinkle with chopped parsley, stir and serve.
• Serve hot over rice, noodles or mashed potatoes

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Crockpot Mongolian Beef

This Crockpot Mongolian Beef is easier than getting takeout. Just throw a few ingredients in the crockpot, and come home to a wonderful asian inspired meal. Thank you Once a Month Meals

 

1 ½ pounds Flank Steak, sliced

¼ cups Cornstarch 

2 tablespoons Olive Oil

½ teaspoons mince Garlic, Cloves

½ teaspoon fresh grated Ginger

¾ cups Soy Sauce

¾ cups Water

¾ cups Brown Sugar

½ cups grated Carrot

⅓ cups slice Green Onion (Scallion)

 

• Coat flank steak pieces in cornstarch.
• Add remainder of ingredients to crockpot and stir well to combine.
• Place flank steak into the crockpot
• Cook on high for 2-3 hours or on low for 4-5 hours

 

Slow Cooker Beef Stew

2 pounds Stew Meat (or 2 pounds any lean roast cut into 1 inch or so squares)
1/2 cup flour
2 teaspoon salt
1 teaspoon pepper
1 teaspoon onion powder
1 teaspoon thyme
cooking oil (about 4 teaspoons)
14 ounce can beef broth
6 ounce can tomato paste
1 1/2 pounds red potatoes quartered or diced (1 inch or so)
1 pound bag baby carrots
1 white onion diced large
2 cups frozen peas

• Combine flour, salt, pepper, onion powder, and thyme in a big ziplock bag. Shake, then add the stew meat.
• Shake to coat the pieces evenly.
• Brown the meat in the cooking oil on all sides, you don't need to cook the meat through. You may need to cook the meat in batches.
• Dump the meat into the slow cooker.
• Put the pan back on the stove and de-glaze the pan with the beef broth, and tomato paste, scrap up any brown bits of meat and flour into the sauce. This will only take a minute or so.
• Add the sauce to the slow cooker.
• Add the potatoes, carrots and onions to the slow cooker.
• Give everything a big stir.
• Cook on low for 7 to 8 hours.
• Add peas at the end of cooking time. Put lid back on and cook for 15 more minutes or so, to thaw the peas.

Slow Cooker "Melt in Your Mouth" Pot Roast

A delicious one pot meal from Joyously Domestic. Use leftover beef for tasty Hot Roast Beef Sandwiches

1 chuck roast (mine was 3 pounds)
Olive oil
1 pound carrots, peeled and cut into large chunks
2 pounds potatoes, peeled and cut into large chunks
1 onion, peeled and cut into large chunks
2 stalks celery, cut into large chunks (optional)
1 cup beef broth
1 tablespoons corn starch

Seasoning Mix -
2 tablespoons steak seasoning ( eg. a blend of peppercorns, garlic, paprika, parsley and salt)
1 tablespoon kosher salt
1 tablespoon dried thyme
1 tablespoon dried rosemary

• Combine together seasoning mix in a small bowl.  Set aside.
• Coat both sides of meat with olive oil.  
• Sprinkle on a third of the seasoning mix onto each side.
• Sear both sides of the meat in a large skillet over medium-high heat.  
• Transfer roast to slow cooker.
• Place the vegetables in a large bowl.  
• Drizzle on a little olive oil to coat vegetables.  
• Sprinkle on the remaining seasoning mix.  
• Add the vegetables to the same skillet that was used to sear the meat. 
• Sauté for about five minutes - stirring occasionally.
• Transfer the vegetables to the top of the roast in the slow cooker.  
• Pour in the beef broth. Cover with lid.
• Cook on low for 9 hours or on high for 6 hours.
• Using a turkey baster, retrieve most of the cooking juices from the slow cooker.  
• Transfer juices to a small sauce pan and bring to a simmer over medium heat on the stovetop.  
• Whisk together the cornstarch with a little water.  
• Blend into the pan juices while whisking.  
• Bring back to a simmer until thickened.  
• Taste and adjust seasoning as needed.
• Transfer the roast and vegetables to a large platter. 
•  Ladle the gravy over.  Serve immediately.

 

Beef Burgundy

Ive made this recipe a couple of  times. The meat is so tender and the flavours blend perfectly. Thank you Parade

• 
  
• ⅛ lb salt pork, diced fine

1 large onion, chopped
3 Tbsp flour
½ tsp salt
¼ tsp ground pepper
2 lb stewing beef, cut into bite sized pieces
1 tsp marjoram, dried
1 tsp rosemary, dried
1 tsp thyme, dried
2 bay leaves
1½ cups red wine
1½ cups beef broth
20 pearl onions, trimmed and peeled
½ lb mushrooms, quartered

• Melt the salt pork over medium heat in a heavy Dutch oven or covered casserole. 
• When crisp and golden, remove and drain on a paper towel lined plate.
• Add the chopped onions to the melted fat in the pan, and slowly cook them to a light golden brown. 
• Remove and set aside.
• Mix the flour, salt, and pepper on a dinner plate, and roll the meat in the mixture.
• Brown the beef, a few pieces at a time, and add the herbs, wine, and beef broth.
• Return the pork and onions to the pot and cover. 
• Simmer for 1½ hours.
• Add the pearl onions and cook for an additional 20 minutes, then add the mushrooms and cook for about 10 more.
• When the onions are fork-tender, the stew is done.

Beef Barley Soup

A delicious,warming and satisfying soup. Thank you FruGals

1 pound boneless chuck roast, trimmed and cut into 1/2-inch pieces 
1 1/2 cups thinly sliced carrot 
1 1/2 cups thinly sliced celery 
2/3 cup chopped onion 
1 (8-ounce) package pre-sliced mushrooms 
2 lbs. fat-free, less-sodium beef base
8-10 cups water 
1 bay leaf 
1 cup uncooked pearl barley 
1/2 teaspoon salt 
1/2 teaspoon black pepper 
1 Tbs. garlic

• Brown beef in non-stick fry pan until browned, stirring frequently. 
• Remove beef from pan and place in crockpot, 
• Add carrot, celery, onion, and mushrooms, fat-free, less-sodium beef base, water, garlic and bay leaf. 
• Cook on high heat for one hour 
• Add pearl barley then turn down to low Cook till vegetables and beef are tender. 
• Stir in salt and pepper. 
• Discard bay leaf.

P. F. Chang's Mongolian Beef

This copycat recipe is as good as the original! Thank you Food.com

2 teaspoons vegetable oil
1/2 teaspoon ginger, minced
1 tablespoon garlic, chopped
1/2 cup soy sauce
1/2 cup water
3/4 cup dark brown sugar
vegetable oil, for frying (about 1 cup)
1 lb flank steak
1/4 cup cornstarch
2 large green onions, sliced on the diagonal into one-inch lengths

• Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.
• Don't get the oil too hot.
• Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
• Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
• Remove it from the heat.
• Slice the flank steak against the grain into 1/4" thick bite-size slices (Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts).
• Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.
• Let the beef sit for about 10 minutes so that the cornstarch sticks.
• As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).
• Heat the oil over medium heat until it's nice and hot, but not smoking.
• Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges.
• You don't need a thorough cooking here since the beef is going to go back on the heat later.
• Stir the meat around a little so that it cooks evenly.
• After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.
• Put the pan back over the heat, dump the meat back into it and simmer for one minute.
• Add the sauce, cook for one minute while stirring, then add all the green onions.
• Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.
• Leave the excess sauce behind in the pan.

Stuffed Green Pepper Casserole

With all the taste of stuffed peppers, but much easier to throw together. Thank you Five Minutes for Mommy

1 lb. ground beef
2 ½ cups cooked white rice
1 tablespoon olive oil
2 large green bell peppers, diced
1 medium onion, diced
1 (29-ounce) can diced tomatoes
3 (14-ounce) cans tomato sauce
2 (14-ounce) cans corn, drained
¼ teaspoon garlic powder
Salt and pepper to taste
2 cups shredded cheddar cheese

 

• Preheat your oven to 350.
• Brown the beef in a large pan, drain and set aside.
• Add oil to the pan you used for your beef. 
• Cook peppers and onions in oil until they begin to get tender.
• Add beef back in, along with diced tomatoes, tomato sauce, corn, garlic, salt and pepper.
• Stir well.
• Bring to a boil, then reduce heat and simmer for 10 minutes.
• Add in rice and mix well.
• Transfer mixture to a 13×9 baking dish and bake for 30 minutes, or until bubbly.
• Remove from oven.
• Sprinkle cheese over dish and bake for another five minutes, or until the cheese is melted.
• Let stand five minutes before serving.

Slow Cooked Chili Steak Fajitas

Thank you Barefeet in the Kitchen

1 lb beef flank steak, sliced into very thin 
1 large medium onion, sliced into thin strips 
2/3 cup salsa 
2 tablespoons freshly squeezed lime juice 
2 tablespoons chopped jalapenos 
2 cloves of garlic, minced 
4 teaspoons taco seasoning
1/2 teaspoon kosher salt 
2 bell peppers, 1 red I green, sliced into strips 

• Place the onion and the steak in the bottom of the slow cooker. 
• Mix the salsa, jalapenos, lime juice, taco seasoning, garlic and salt in a small bowl 
• Pour over the steak and onions in the crockpot. 
• Toss gently to coat. 
• Cook at the lowest setting for 6 hours 
• Once the meat is cooked and tender, add the bell peppers and cook another 30-60 mins

Steak & Onion Panini

Horseradish cheddar cheese and steak combine with sauteed onions on this panini to make the perfect hot lunch. Thank you Real Housemoms

8 slices of Italian bread

1 lb of sliced cooked steak or roast beef

½ lb of sliced horseradish cheddar cheese

½ c sauteed onions

2 T olive oil

• Brush the bottom of one slice of Italian bread and place on panini maker or pan over med heat
• Lay a slice of cheese, then a layer of steak or roast beef
• Lay another slice of cheese and then spread layer of onions, then top with cheese
• Place top slice of bread on and brush the top with olive oil
• Close lid to panini maker or press down with another heavy pan on top
• If using a pan flip sandwich after bottom is golden brown
• Be sure to press as it cooks, you want a flat sandwich
• Remove when bread is toasted and cheese is melted
• Repeat above steps for remaining sandwiches
  
  

  

  
  

Sloppy Mexican Lasagane

Thank you Grandmothers Kitchen

2 pounds ground beef 
1 onion, chopped 
1 can black olives, chopped 
1 can enchilada sauce 
1 (16 ounce) jar Thick and Chunky Salsa 
1 (15 ounce) can tomato sauce
At least 16 ounces shredded Colby/jack cheese
1 can golden mushroom soup 
18 corn tortillas

• Brown the ground beef with the onion, drain, add the olives, sauce, soup, and salsa 
• Simmer over medium heat for 45 minutes to 1 hour to thicken.
• Spray a 13 x 9-inch baking pan with cooking spray. 
• Layer 6 tortillas, 1/3 meat mixture and 1/3 cheese; repeat two more times. 
• Bake at 350 degrees F for 30 to 35 minutes until bubbly.
• Serve with your favorite salad or side dish and sour cream and guacamole

Thai Beef Skewers

So simple. Thank you I Wash You Dry

1 pound sliced Sirloin Steak
1 tablespoon minced Garlic
1/4 cup Soy Sauce, light
1 tablespoon Brown Sugar
4 Limes, squeezed
1/2 tablespoon Chili Sauce (like Sriracha)
2 sliced Red Bell Peppers (I used red and green)
8 Skewers

• Soak the skewers in water, and preheat the grill to high.
• Mix all the ingredients together and let marinade for 15 minutes.
• Skewer the beef and peppers (two skewers per person), and grill them to desired doneness.
• Enjoy!

Slow Cooker Pineapple BBQ Beef

Thank you Six Sisters Stuff

1 (2-3 lb) beef rump roast
1 (20 oz) can pineapple chunks, juice reserved
1 onion, diced
1/2 cup apple cider vinegar
1/3 cup brown sugar
1/2 cup ketchup
1 tablespoon mustard (I used Dijon mustard)
2 Tablespoons Worcestershire sauce

• Spray crock pot with non-stick cooking spray. Place roast inside.
• In a separate bowl, mix together juice from pineapples, onion, vinegar, brown sugar, ketchup, mustard, and Worcestershire sauce. Pour over roast.
• Add pineapple chunks to roast and cook on low for 10 hours or high for 5-6 hours (I prefer cooking longer on low).
• When finished, shred meat using two forks (it should just fall apart by this time). 
• Serve meat on toasted buns, topped with your favourite sandwich fixings eg red onions, lettuce, tomatoes, and provolone cheese

Slow Cooker Beef and Broccoli

Tasty and tender. Thank you The Recipe Critic

11/2 lb. boneless, beef chuck roast, sliced into thin strips

1 cup beef consumme or beef broth

1/2 cup low sodium soy sauce

1/3 cup dark brown sugar

1 tbsp. sesame oil

3 garlic cloves minced

2 tbsp cornstarch

Frozen Broccoli Florets 

White or brown rice, cooked

• In a mixing bowl, whisk together the beef consume, soy sauce, dark brown sugar, sesame oil, and garlic.
• Lay the beef strips in the crockpot and pour the sauce over, tossing the strips to coat.
• Turn the crockpot on low and cook for about 6 hours. 
• When it is just about done, take 4 Tbsp of the sauce and whisk it in a small bowl with the cornstarch.  Slowly stir this into the crockpot.  
• Add the broccoli and cook an additional 30 minutes 
• Serve over white rice and enjoy!!