BROCCOLI BEEF

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Sauce:
1 tbsp rice wine vinegar
2 tbsp low-sodium chicken broth
5 tbsp oyster sauce (this is very hard to find so you can also substitute hoisin sauce)
2 tbsp light brown sugar
1 tbsp toasted sesame oil
2 tsp cornstarch

Beef and Broccoli:
3 tbsp soy sauce
1 1/2 pounds flank steak, cut into 2-inch-wide strips with the grain, then sliced across the grain into 1/8-inch-thick slices
2 tbsp minced garlic
1-inch piece fresh ginger, minced (about 1 tbsp)
1 tsp peanut oil or vegetable oil, plus extra for cooking
1 1/4 pounds broccoli, cut into bite-sized pieces
1/3 cup water
3 medium scallions, sliced 1/2-inch thick on diagonal, optional

1.  In a medium bowl, combine beef and soy sauce. Cover with plastic wrap and refrigerate at least 10 minutes or up to 1 hour. Meanwhile, whisk the sauce ingredients together in a liquid measure or small bowl. In another small bowl, combine garlic, ginger, and 1 teaspoon peanut oil. Set aside.

2.  Heat 1-2 teaspoons peanut oil in 12-inch nonstick skillet over medium-high heat until hot and rippling. Add half of beef to skillet and break up clumps; cook, without stirring, for 1 minute, then stir and cook until beef is browned around edges and cooked through, about 1-2 minutes. Don’t overcook the meat – cook until just barely cooked through so the meat stays tender. Transfer beef to a medium bowl and cover with a lid and tin foil. Heat another 1-2 teaspoons peanut oil in the skillet and repeat with remaining beef.

3.  Add 1 tablespoon peanut oil to now-empty skillet; heat until rippling and hot. Add broccoli and cook 30 seconds; add water, cover pan, and lower heat to medium. Steam broccoli until tender-crisp, about 2 minutes. Push the broccoli to the sides of the skillet and add the garlic/ginger mixture. Cook, mashing the mixture with a spoon, until fragrant, about 15-30 seconds. Stir the mixture into the broccoli. Add the beef back to skillet and toss to combine. Whisk the sauce to recombine and add to the skillet. Cook, stirring constantly, until sauce is thickened and evenly distributed, about 1-2 minutes. Transfer to a serving platter, sprinkle with scallions, and serve with white or brown rice.  Enjoy!

Source: The Farm Girl Blog

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America’s Favorite Meatloaf

Ingredients:

2lbs. ground beef
2 eggs
1c. dry plain bread crumbs
1/3c. Lea & Perrins Worcestershire Sauce
1/3c. finely chopped onion
1/4c. ketchup

Directions:           

 Preheat oven to 350º F. In large bowl, combine ingredients. In 13×9″ baking or roasting pan, shape into a loaf. Sprinkle with additional Worcestershire Sauce. Bake uncovered 1 hour or until done. Let stand 10 minutes before serving.

BEEF AND BROCCOLI STIR-FRY

This classic Chinese recipe can be made in less time than it takes to order take-out. Serve with rice, noodles or large Bibb lettuce leaves for lettuce wraps.

Ingredients

2 1/2 Tbsp cornstarch, divided

1/4 tsp table salt

3/4 pound(s) uncooked lean trimmed sirloin beef, thinly sliced against the grain

2 tsp canola oil

1 cup(s) reduced-sodium chicken broth, divided

5 cup(s) uncooked broccoli, florets (about a 12 oz bag)

1 Tbsp ginger root, fresh, minced

2 tsp minced garlic

1/4 tsp red pepper flakes, or to taste

1/4 cup(s) low-sodium soy sauce

1/2 cup(s) water

Instructions

  • On a plate, combine 2 tablespoons cornstarch and salt; add beef and toss to coat.
  • Heat oil in a large nonstick wok or large deep skillet over medium-high heat. Add beef and stir-fry until lightly browned and cooked through, about 4 minutes; transfer to a bowl with a slotted spoon.
  • Add 1/2 cup broth to same pan; stir to loosen any bits on food on bottom of pan. Add broccoli; cover and cook, tossing occasionally and sprinkling with a tablespoon water if needed, until broccoli is almost crisp-tender, about 3 minutes. Uncover pan and add ginger, garlic and red pepper flakes; stir-fry until fragrant, about 1 minute.
  • In a cup, stir together soy sauce, remaining 1/2 cup broth, remaining 1/2 tablespoon cornstarch and water until blended; stir into pan. Reduce heat to medium-low and bring to a simmer; simmer until slightly thickened, about 1 minute.

Return beef and accumulated juices to pan; toss to coat. Serve. Yields about 1 1/4 cups per serving.

 

INDIVIDUAL SOUTHWESTERN BEEF POT PIES

Pastry

2 (3/4-ounce) slices American cheese

1 cup all-purpose flour

1/2 cup cornmeal

1 tablespoon sugar

1/3 cup butter softened

6 to 7 tablespoons cold water

Filling

1 tablespoon butter

1/2 pound top round steak, cut into 1/2-inch pieces

2 tablespoons all-purpose flour

1 cup beef broth

1 (15-ounce) can black beans, rinsed, drained

1 (11-ounce) can corn, drained

1/2 cup salsa

1 tablespoon chili powder

1 tablespoon ground cumin

Topping

Sour cream, if desired

Shredded Cheddar cheese; if desired

Heat oven to 350°F.  Cut cheese slices into thin strips.

Combine American cheese, 1 cup flour, cornmeal and sugar in medium bowl; stir to mix. Stir in 1/3 cup butter with fork until mixture resembles coarse crumbs. Stir in enough water just until dough forms a ball. Wrap in plastic food wrap; refrigerate.

Melt 1 tablespoon butter in 10-inch skillet until sizzling; add steak pieces. Cook over medium-high heat until browned (2 to 4 minutes). Reduce heat to medium. Add 2 tablespoons flour; stir to coat steak pieces. Add broth, continue cooking until steak pieces are no longer pink and sauce thickens and comes to a boil (3 to 5 minutes). Stir in chopped cheese and all remaining filling ingredients. Continue cooking until heated through (3 to 4 minutes).

Divide pastry dough into 6 equal parts. Pat each piece of dough on floured surface into 4-inch circle. Place about 2/3 cup filling into each of 6 (12-ounce) custard cups or ovenproof bakeware. Place dough circles over filled dishes. Cut several slits in top of crust with sharp knife. Place pies onto ungreased baking sheet; loosely cover with aluminum foil. Bake 30 minutes. Uncover; continue baking for 30 to 35 minutes or until crust is light golden brown. Serve with sour cream and shredded cheese, if desired.

CHIPOTLE CHEESESTEAK PASTA

INGREDIENTS

1 Knorr® Beef flavored Bouillon Cube, crumbled
1 Tbsp. olive oil
1 lb. boneless sirloin steak, thinly sliced
1 small sweet onion, thinly sliced (about 1-1/2 cups)
1 green or red bell pepper, sliced
1 package Knorr® Menu Flavors Pasta Sides™ – Chipotle Rosa
PREPARATION
Combine Knorr® Beef flavored Bouillon Cube with olive oil in medium bowl; toss with steak.Cook steak in 12-inch nonstick skillet over medium-high heat, in batches, until desired doneness, about 2 minutes. Remove steak; set aside and keep warm.

Stir onion and green pepper into same skillet and cook over medium-high heat, stirring occasionally, until vegetables are golden brown, about 6 minutes. Cook covered until vegetables are tender, about 4 minutes.

Meanwhile, prepare Knorr® Menu Flavors Pasta Sides™ – Chipotle Rosa according to package directions.

Return steak to skillet; heat through. Serve over hot Pasta.

Makes 4 servings.

SKILLET PASTA & BEEF DINNER

Ingredients

  • 1-1/2 lbs. lean ground beef
  • 1 jar (1 lb. 8 oz.) Ragu® Old World Style® Pasta Sauce
  • 3 cups water
  • 12 ounces uncooked rotini pasta
  • 1 cup shredded part-skim mozzarella cheese (about 4 oz.)

Directions

  1. Brown ground beef in 12-inch skillet; drain.
  2. Stir in Pasta Sauce and water. Bring to a boil over high heat. Stir in uncooked rotini and return to a boil. Reduce heat to medium and cook covered, stirring occasionally, 14 minutes or until rotini is tender. Remove from heat, then sprinkle with cheese. Cover and let stand 5 minutes or until cheese is melted.