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I find when making a quick stir fry with beef, it is always preferable to either buy the beef fresh and put it in the freezer for 10 minutes to firm up, or to almost completely thaw out a frozen piece of flank to make it easier to slice. I slice the piece of meat down the middle lengthwise and then on the bias make thin slices at an angle.

• 1 flank steak
• 1 tbsp cornstarch
• 2 tbsp soy sauce
• 2 tbsp freshly cracked black pepper
• 3 tbsp oil
• 1 tsp crushed red chili flakes
• 1 clove crushed garlic
• 1 onion halved and sliced
• 2 cups chopped broccoli
• 2 carrots, peeled and chopped
• 3 celery stalks chopped
• 1 cup snap sugar peas, trimmed
• 1 buch Bok Choy, washed and chopped coarsely
• 1 cup beef broth
• 1 tbsp cornstarch

Slice the beef as described above and reserve in a bowl.

In another bowl mix the first four ingredients with 1 tablespoon of the oil, let stand at room temperature while chopping the vegetables.

In a hot wok put the remaining oil and red pepper flakes, cook until fragrant and add the beef. Stir quickly to sear and after several minutes remove from wok and set aside.

Add the vegetable to the wok and toss quickly to coat with beef juices and oil. Add the crushed garlic and cook for several minutes. In a small bowl mix the stock and cornstarch. Pour this over the vegetables and toss to coat, sauce with thicken after a few minutes. Add the beef back to the wok and quickly stir fry the dish to incorporate. Serve as is or over steamed rice.

Tags: beef, pepper, stir fry
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What to do with some leftover flank steak or even skirt steak? Well I either make sandwiches or this one particular idea came to mind. Make a savory, steak pie.

• 2 cups chopped leftover flank steak
• 1 can condensed Golden Mushroom soup
• 1 cup frozen peas
• 2 chopped carrots cooked
• 1 can sliced potatoes
• 1 tsp dried rosemary
• 1 garlic clove crushed and chopped
• Pie Crust, thawed – top and bottom
• salt and pepper to taste

Preheat over to pie crust directions. In a pie pan, or stone, lightly sprayed with Pam, place one layer of the pie crust in the bottom. Prick holes with a fork to prevent it from bubbling up. Cook for 10 minutes, remove from oven and set aside.

In a mixing bowl add all of the other ingredients and mix thoroughly. Pour into pie shell and top with remaining pir crust. Tuck in the edges to seal and with a fork prick holes to vent the steam. Bake for 20 minutes and serve with a mixed green salad.

Tags: beef, flank steak, pie
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I had this idea to incorporate the traditional meatloaf with some Mexican seasonings, and with the addition of cheese in the center of the loaf, it was a hit.

• 1 lb ground pork
• 1 lb ground beef
• 2 eggs
• 1 onion chopped
• 1/2 bunch cilantro chopped
• 1 tbsp ground cumin
• 1 tbsp fresh chopped garlic
• 1-4oz can chopped green chilis
• 1/2 cup salsa to top meatloaf
• 1/4 lb Pepper jack cheese
• 1/4 lb Sharp cheddar cheese

Preheat oven to 325˚. In a mixing bowl incorporate all ingredients except the salsa and cheeses. Press half of the meat mixture into a loaf pan. Cut the cheeses into 3 “fingers” each, and place on top of the meatloaf, making sure not to touch the sides. The meat mixture needs to be encasing the cheese. Place the other half of the meat mixture on top now and press firmly. Top with the salsa to coat and seal the top. Bake for 65 minutes and let cool. Drain fat and enjoy!

Tags: beef, green chilis, meatloaf, pork
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We made a lot of grilled flap steak the other night that had a simple marinade of soy sauce and some Montreal Steak seasoning on it. I decided to chop up the left overs and make a beef pie with some vegetables, nice, quick and easy dinner.

• 2 cups chopped grilled steak
• 1 potato, peeled chopped and boiled
• 2 carrots, peeled and diced small
• 1 onion, diced small
• 1/2 cup frozen peas
• 1/2 cup beef broth
• 2 tbsp flour
• 1 tbsp chopped rosemary
• salt and crushed black pepper to taste
• 2 ready-made pie crusts (from the refrigerator section of your local market)

Preheat oven to 350˚. In a large bowl add all the ingredients and mix well to incorporate completely. The broth and flour should make a nice slurry to coat all and when cooked create the gravy in the pie shell.

Line the bottom of the greased pie pan with a pie crust and press to form. Using a fork, prick several holes and bake for 12 minutes. Remove from oven and pour in the beef pie mixture. Cover with remaining pie crust and crimp the edges to seal completely. Cut small slices to vent the top and back per pie crust instructions.

Tags: beef
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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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