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I love a quick meal that doesn’t leave too full, has no “side dish”, which usually is carbs and tastes fresh and clean. Chinese food is usually my choice and here is a simple and tasty dish!

• 1 lb round steak cut into thin strips
• 2 tbsp soy sauce
• 2 tbsp oyster sauce
• 2 cloves chopped garlic
• 1 tbsp freshly grated ginger
• 1 tsp black bean paste
• 1 tsp red pepper flakes
• 1 tbsp honey
• 1 red, green bell pepper each, chopped
• 3 ribs celery, chopped
• 1 medium onion, chopped in half, then sliced
• 2 tbsp vegetable oil
• 1/2 cup beef broth
• 1 tbsp cornstarch
• sesame seeds for garnish

In a mixing bowl add the first eight ingredients and set aside for 15 minutes to marinade.Chop the vegetables in the meantime into bite sized pieces and heat a wok until several drops of water skip and steam when thrown in the pan – it’s ready!

Brown the meat quickly in the oil and stir often. Next, add the vegetables and stir to coat evenly and begin to cook for several minutes. Add the broth/cornstarch mixture to the wok and stir quickly as sauce will begin to thicken.

Serve with rice if you want but this is good on it’s own.

Tags: beef, Chinese, stir fry, wok
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OK, this is my take on a delicious Mexican favorite of mine. Instead of the flaky, crisp dough usually associated with these I use a store bought pizza dough. I roll it out and coat with cornmeal. I use Pillsbury pizza or bread dough from the refrigerator section of market. This recipe makes two large entrees for dinner. Add a salad to the mix and you’re set!

• 1 onion, chopped
• 1 lb ground chuck
• 1- 8 oz. can of tomato sauce
• 2 tbsp crushed garlic
• 3 tbsp ground chili
• 1 tbsp ground cumin
• 1 tsp cayenne pepper
• 1-8 oz. can of corn kernels
• 1-8 oz. can of red beans
• 1 cup crushed tortilla chips
• 1/4 cup water as needed
• 1 can of pizza/bread dough

Preheat the oven to 350˚.

In a large stock pot over high heat add the oil, onion, beef and brown. Drain the grease and add the other ingredients, mix thoroughly. If too thick, add the water as needed to thin slightly, but not too much. Let cool to room temperature.

Roll out the dough on a surface covered with cornmeal. Slice into two squares and fill each with half the beef and bean mixture, positioning mixture more to one side. Fold over the other side and crimp the edges to seal all the contents.

Cut several small slices into the tops of each to vent. Cook for 20 minutes or until golden brown. Serve with a salad and enjoy!

Tags: Beans, beef, spicy
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Here is a part two to yesterday’s spice post. This one is for the Meat Seasoning.

We had a friend from New Orleans come visit some years back and he was a chef at K-Paul’s. He shared this recipe for the Seafood Seasoning they created and the renowned K-Paul’s Louisiana Kitchen and though it is industrial in proportion, you can divide it down to suit your needs!

• 1 lb salt
• 1 lb paprika
• 1/2 lb garlic powder
• 1/2 lb onion powder
• 1/4 lb ground cayenne
• 1/4 lb black pepper
• 1/4 lb ground coriander
• 1/4 lb ground cumin

Mix thoroughly to combine the mixture and bottle in airtight containers.

Tags: beef, Prudhomme
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Another from mom’s recipe collection and a favorite of mine. The original recipe was with flank, so I kept the name, but I like to use thin round steak.

• 6-8 thin round steak (found in the meat section of your market usually in packs of  3-4)
• 1 package of cheese garlic salad dressing mix
• 3-4 slices of bacon or prosciutto
• 3 tbsp vegetable oil
• toothpicks
• 1/4 cup flour
• 1/2 cup water
• salt and freshly ground black pepper

Moisten the salad dressing mix with enough of the vegetable oil to make a thick paste. Spread this on the surface of the steaks. Cut the bacon or prosciutto in half and place a 1/2 piece on each steak. Roll these pieces of steak and secure with a toothpick. Dust each filet roll with the flour and brown in hot vegetable oil, turning on all sides. When completely browned add the water, cover and cook on low heat for 1 1/2 hours. Remove filets from sauce and keep warm. Bring sauce to the boil and add 1/4 sherry, reduce to thicken

Tags: beef
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Here is another one I grew up with loving. It creates a wonderful aroma and the sauce is made from a variety of different items found in the cupboard. I serve with roasted red potatoes and onion.

• 3 lb blade bone pot roast (chuck)
• 1/4 cup wine vinegar
• 1/4 cup cooking oil
• 1/4 cup catsup
• 3 tbsp soy sauce
• 3 tbsp Worcestershire sauce
• 1 tbsp fresh rosemary
• 1 tsp fresh chopped garlic
• 1 tsp dried mustard

Brown meat in skillet in hot oil. Sprinkle meat with a little salt. Combine in a small bowl the vinegar, oil, catsup, soy sauce, Worcestershire sauce, rosemary, garlic and mustard. Whisk to mix thoroughly and pour over meat. Cover tightly and simmer on low for 2 hours or until tender. Remove meat to platter and carve. Skim fat from sauce and spoon over meat. Serves 6-8.

Tags: beef, roast
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This is a great Sunday afternoon stew that smells great as it simmers and slowly cooks on the stove top.

• 10 pieces of bacon, fried and crumbled (reserve bacon grease)
• 3 1/2 tablespoons olive oil
• 3 tablespoons flour
• salt and freshly ground black pepper
• 3 pounds lean stewing beef, cut into 1-inch cubes
• 2 carrot, peeled and sliced
• 1 large onion, chopped
• 2 ribs of celery, chopped
• 1 tbsp butter
• 3 tablespoons flour
• 2 cups burgundy wine
• 3 cups beef stock
• 2 cloves chopped garlic
• 1 tsp thyme
• 1 bay leaf
• 2 large red potatoes cut into 1 inch cubes
• 2 cups fresh cut green beans
• fresh, chopped parsley to garnish

Fry the bacon until crisp. Set aside to cool , then crumble. In the same frying pan add the oil to the bacon grease and brown the beef that has been seasoned with salt and freshly ground black pepper and dusted with the flour. Brown the meat in batches so it does not steam and gets crispy brown on all sides. Place the browned beef on a plate and keep warm.

Scrape the grease. oil and bits from the frying pan and add that to a large stock pot. Over medium heat cook, add the butter, onions, celery and carrots, stirring to keep from sticking. Sprinkle this vegetable mixture with the flour and stir to coat and brown for a few minutes. Next add the burgundy, beef stock, garlic, thyme, bay leaf and potatoes, return the beef to the pot and stir to incorporate completely. Cover and simmer on low for 3 hours.

To the pot add the crumbled bacon and the cut green beans, stir. Cook for 15 more minutes uncovered to reduce and thicken the gravy if too thin, cover if thick. Remove the bay leaf and serve in individual bowls garnished with freshly chopped parsley.

Tags: bacon, beef, red wine
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I use cornmeal to add a little crunch to the chicken fried steak when breading it, and with the lemon glaze sauce it is a great combination when paired with the cheesy goodness of a rich polenta (recipe to follow).

• 2 breakfast steaks (sirloin), tenderized
• salt & freshly ground black pepper
• flour
• cornmeal
• 3 tbsp butter
• 2 tbsp oil
• 1 lemon, juiced
• 1 tsp Italian seasoning
• 1/2 cup beef stock

Bread the steaks on each side with the salt & freshly ground black pepper, and generously with the cornmeal and flour. Press this breading firmly into the steaks.

Over medium heat in a large frying pan, add 2 tbsp of the butter and the oil and melt. Fry each steak on one side until crisp and flip to fry the other, several minutes each side until cooked through. Remove from pan, place on a platter and keep in a warmed oven. Add 1 tbsp of flour to the frying pan and add the remaining 1 tbsp of butter. Add the beef stock and stir quickly to incorporate into a thick sauce. Add the lemon juice and Italian seasoning and let simmer on low for five minutes.

With a sharp knife, cut the steaks lengthwise into several pieces. Drape these on the polenta on an angle and drizzle with lemon glaze sauce.

Polenta (is made with ground yellow or white cornmeal):

• 4 cups water
• Salt to taste
• 1 cup medium-grain yellow polenta
• 4 tbsp butter
• 1/4 cup grated Romano cheese
• 1/4 cup grated Parmesan cheese
• 1/2 cup heavy cream or 1/2 and 1/2
• dash of nutmeg

Heat water lightly seasoned with salt to a boil over high heat, about 5 minutes. Add the butter and quickly whisk in the polenta until fully incorporated. Lower the heat to a low simmer and allow the polenta to cook, stirring occasionally, for 20 minutes. Finish by whisking in the cheeses, heavy cream, nutmeg and salt to taste. For a super smooth texture I place this all in the food processor and blend for a minute.

I have found that just cooking the polenta without adding the cheeses, cream and nutmeg, is a great breakfast too. Pour the polenta into a greased 8″x8″ pan. Place this is the refrigerator to firm. The next morning cut into squares, pan fry in some butter and drizzle with maple syrup, delicious!

Tags: beef, lemon, steak
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This dish is easy to make and the smell of the spices and aromatic vegetables fills your home. I tend to use whatever veggies I have on hand, but the following is usually the ones I use in this dish. Tonight we added some snow peas and peppers!

I use the Chinese curry powder found in Asian supermarkets, it has a different aroma and flavor than the Indian curry powders. The rice wine vinegar tends to break down the meat fibers so it is deliciously tender. The crunch of the celery and water chestnuts adds a wonderful contrast to the beef.

• 1 tbsp Chinese curry powder
• 2 tbsp rice vinegar
• 2 tbsp lite soy sauce
• 1 lb beef (eye of round) cut into thin strips
• 1 onion
• 4 stalks of celery
• 1 small can of sliced water chestnuts
• 6 garlic cloves, chopped
• 2 tbsp fresh ground ginger
• 1 tbsp ground red chili paste
• 1 tbsp black bean paste
• 1/2 cup chicken stock
• 2 tbsp cornstarch
• 1/2 tsp white pepper
• 1/4 tsp salt
• 1 tbsp oil

In a bowl mix the curry powder, soy sauce and the rice vinegar. Add the thin strips of beef and marinate for 30 minutes at room temperature. In the meantime slice the celery diagonally in 1/4″ thickness and the onion in half and then chop into 1/4″ half rings, set aside.

In a wok placed over high heat add the oil. Quickly stir fry the meat mixture until cooked evenly, 5 minutes. Remove from wok and set aside. Toss into the wok the onion and celery, water chestnuts and stir fry quickly for several minutes. Add the ginger root, garlic, chili paste and black bean paste. Stir quickly and add the 1/2 cup of chicken stock mixed with cornstarch. Add the meat back in and stir fry for 3-4 minutes. Serve with steamed rice.

Tags: beef, curry
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There is nothing like a prime rib roast, perfectly seasoned and rosy pink inside with a crunchy outer crust, to round out a holiday feast or special occasion.

• 4 lb minimum prime rib roast
• 6 cloves of crushed garlic
• 1/3 cup Dijon mustard
• 1 tbsp fresh chopped tarragon
• 1 tbsp fresh chopped parsley
• 1 tbsp fresh chopped rosemary
• 1 1/2 tbsp olive oil
• salt and fresh ground pepper

Preheat oven to 325˚. Mix the garlic, mustard and oil to make a thick paste with a whisk. Add the freshly chopped herbs to the paste. Pierce the roast all over with a small knife to allow mustard paste to penetrate. Rub this mixture thoroughly over the roast (rib side down). Salt and grind fresh pepper generously to taste all over.

Place roast fat side up in roasting pan on a wire rack to allow the fat to drip away. Roast uncovered for 3 hours, or until meat thermometer inserted into thickest part, away from any bone, registers the following:

Medium Rare 140˚ F, 160˚ C

Medium 155˚ F, 68˚ C

Well 165˚ F, 74˚ C

Tags: beef, prime rib
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