After you get all the chopping completed, this dish cooks really fast. I did not have a red pepper, so I used a green pepper. I missed the splash of red color. I did not have flank steak, but used sirloin instead. It worked just fine. I would have used a little corn starch in the sauce to thicken it a bit, as it was a little thin. Other than that, this is a great quick weekenight dish.
Easy Beef Lo Mein
- 8 ounces lo mein noodles or spaghetti
- 1/2 tsp kosher salt, plus more
- 1/2 cup oyster sauce
- 1/4 cup low-sodium soy sauce
- 1/4 cup rice wine vinegar
- 3 Tbsp honey
- 1 1/2 pounds flank steak, chilled
- 1/2 tsp freshly ground black pepper, plus more
- 2 Tbsp plus 1 teaspoon toasted sesame oil, divided
- 2 garlic cloves, chopped
- 1 1/2 tsp ginger, grated
- 3 scallions, thinly sliced, divided
- 8 ounces snow peas
- 1 medium red bell pepper, sliced into 1/4″ thick strips
- 1 carrot, thinly sliced
- 4 ounces mushrooms, thinly sliced
- Cook noodles in a medium pot of boiling salted water according to package directions.
- Drain and rinse with cool water, set aside.
- Whisk oyster sauce, soy sauce, vinegar, and honey together in a medium bowl.
- Slice beef against the grain as thinly as possible.
- Transfer to a medium bowl and toss with 1/2 tsp. salt and 1/2 tsp. pepper.
- Heat 2 Tbsp oil in a large wok or skillet over high.
- Add beef and cook, until medium-rare, and transfer to a plate.
- Heat remaining 1 tsp. oil in same skillet over high.
- Add garlic, ginger,carrots, mushrooms, and half of the scallions, stirring, for 30 seconds.
- Add peas and bell pepper and cook until vegetables are softened, about 1 minute.
- Add oyster sauce mixture and reserved noodles.
- Toss with tongs, until everything is coated and sauce thickens slightly, 1–2 minutes more.
- Add beef and stir to combine.
- Divide among plates and top with remaining scallions and black pepper.
Well, it’s almost St. Patrick’s Day, and it’s time for that once or twice a year tradition of Corned Beef. I usually buy the corned beef pre-seasoned and brined from Tnoy’s Meat Market here in Colorado. They do a really good job, and you can get beef or buffalo. The leftovers are great for either sandwiches or corned beef hash. My son really likes the hash.
Slow Cooker Corned Beef Hash
- 4-5 pound corned beef brisket
- red potatoes, big chunks
- carrots, one inch chunks
- celery, large dice
- onions, quartered
- 2 bottles Guinness
- water to cover
- Place half the vegetables in the slow cooker.
- Next, put in the corned beef.
- Put in the remaining vegetables.
- Pour in the Guinness.
- Put in enough water to just cover the beef.
- Cook on low for eight hours.
- Slice the beef in quarter inch slices.
- Arrange with vegetables on serving platter.
Stuffed Meatballs with Marinara
- 3/4 cup panko bread crumbs
- 3/4 cup Parmesan cheese, grated
- 2 large eggs
- 1/4 cup chopped fresh basil
- 3 garlic cloves, minced
- Salt and pepper
- 4 ounces sweet Italian sausage, casings removed
- 1 1/4 pounds 85 percent lean ground beef
- 3 sticks mozzarella string cheese
- 2 tablespoons olive oil
- 1/2 cup finely chopped onion
- 1 teaspoon dried oregano
- 1 (28-ounce) can crushed tomatoes
- Combine panko, 1/2 cup Parmesan, eggs, 2 Tbsp basil, half of garlic, 1 tsp salt, and 1/2 tsp pepper in large bowl.
- Add sausage and knead with your hands until incorporated into panko mixture.
- Add beef and knead until just incorporated.
- Using greased 1/4-cup dry measuring cup, divide meat mixture into 15 portions and place on plate.
- Cut mozzarella sticks crosswise into fifteen 3/4-inch cubes.
- Place 1 mozzarella cube in center of each meat portion and pinch meat around cheese to enclose.
- Roll meat between wet hands to form completely sealed meatball.
- Place stuffed meatballs on plate and refrigerate for 30 minutes or cover and refrigerate overnight.
- Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking.
- Add meatballs and cook until browned on 1 side.
- Flip meatballs and cook until browned on opposite side.
- Brown on other sides.
- Transfer meatballs to plate.
- Discard all but 1 tablespoon fat from skillet and return to medium heat.
- Add onion and cook until just softened and beginning to brown.
- Add oregano and remaining garlic and cook until fragrant.
- Stir in tomatoes, remaining 1/4 cup Parmesan, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
- Nestle meatballs in sauce with 1 browned side up and bring to boil.
- Reduce heat to medium-low, cover, and simmer for 5 minutes.
- Flip meatballs so second browned side is up.
- Cover and continue to cook for 5 minutes.
- Remove skillet from heat and let rest, covered, for 5 minutes.
- Sprinkle with remaining 2 tablespoons basil. Serve.
I was thinking about Asian flavors and slow cooking. So I decided to slow cook some chuck. I think this out very flavorful, and the meet was very tender. I am not sure anyone in China or nearby ever cooked it this way, but we still liked it. It was kind of an Asian Pot Roast.
Slow Cooker Asian Braised Beef
- 3 pounds beef chuck, cut into 1 1/2-inch cubes, excess fat trimmed
- 3 Tbsp all purpose flour
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 3 Tbsp vegetable oil
- 5 garlic cloves, minced
- 3 green onions,thinly sliced
- 2 inch piece of ginger, minced
- 1 1/2 tsp crushed red pepper flakes
- 3 stalks lemongrass, cut into pieces and pounded
- 1 cup reduced sodium chicken broth
- 1/2 cup soy sauce
- 1/4 cup hoisin sauce
- 1/2 cup rice vinegar
- 1/2 cup light brown sugar
- 2 Tbsp Sriracha sauce
- In a small bowl whisk together flour, salt, and pepper.
- Dredge cut beef into flour mixture.
- Shake off any excess flour. Set aside.
- In a medium sized skillet, add vegetable oil and warm up over medium heat.
- Once warm, brown beef in batches.
- Do not fully cook meat, you just want to have a nice crust.
- Place seared beef in slow cooker.
- In the same skillet you cooked beef, add minced garlic and ginger.
- Cook until fragrant.
- Add lemongrass and cook until garlic begins to brown.
- Add red pepper flakes and chicken broth.
- Transfer mixture to slow cooker.
- In a bowl, whisk together soy sauce, hoisin sauce, rice vinegar, brown sugar, and Sriracha.
- Add to slow cooker and add green onions on top.
- Cover and cook for 4-5 hours on high heat, or 6-8 hours on low heat.
- Serve with rice, noodles or crusty bread.
Here is another nice Italian soup, just like you can get at Olive Garden. Quick and easy.
Pasta e Fagioli
- 1 pound ground beef
- 1 small onion, small dice
- 2 carrots, small dice
- 2 stalks celery, small dice
- 2 cloves garlic, minced
- 2 14.5-ounce cans fire roasted tomatoes
- 1 15-ounce can red kidney beans, rinsed
- 1 15-ounce can great northern beans, rinsed
- 1 15-ounce can tomato sauce
- 1 12-ounce can V-8 juice
- 2 cups water
- 1 Tbsp white vinegar
- 1 tsp salt
- 1 Tbsp oregano
- 1 Tbsp basil
- 1 tsp pepper
- 1 tsp thyme
- 1/2 pound ditali pasta
- Brown the ground beef in a large saucepan or pot over medium heat.
- Drain off most of the fat.
- Add onion, carrot, celery and garlic and sauté for 10 minutes.
- Add remaining ingredients, except pasta, and simmer for 1 hour.
- About 50 minutes into simmer time, cook the pasta in 2 quarts of boiling water over high heat.
- Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain.
- Add the pasta to the large pot of soup.
- Simmer for 5-10 minutes and serve.
Thought I would try something new for me, but probably a staple in times past. I like to use roasted corn kernels because it adds additional flavor.
Skillet Tamale Pie
- 4 cups cornbread, crumbled
- 3 cups shredded Mexican cheese blend
- Salt and pepper
- 1 Tbsp chili powder
- 1 tsp cumin
- 1 Tbsp vegetable oil
- 1 onion, small dice
- 1 jalapeno, minced
- 1 ear corn roasted and kernels cut from cob
- 1 clove garlic, minced
- 1 pounds 90 percent lean ground beef
- 1 can black beans, drained and rinsed
- 1 can Ro-Tel tomatoes with chiles
- Adjust oven rack to middle position and heat oven to 450 degrees.
- Combine cornbread, corn, 1½ cups cheese, and seasonings in a bowl.
- Heat oil in large heatproof skillet over medium high heat until shimmering.
- Cook onion and jalapeno until softened, about 5 minutes.
- Add beef and cook until no longer pink, about 5 minutes.
- Add salt, pepper, chili powder, and cumin.
- Stir in beans, tomatoes and cook until thickened, about 5 minutes.
- Off heat stir in remaining cheese.
- Arrange cornbread mixture evenly over filling.
- Bake until cornbread is golden brown, 10 to 15 minutes.
The ginger marinated steak goes great with this fresh pineapple pico de gallo. This is a great summer time dish!
Ginger Garlic Steak Tacos with Pineapple Pico de Gallo
- 1.5 pound flank steak (about 1-inch thick)
- 1 tsp salt
- 1 tsp pepper
- 1/4 cup extra virgin olive oil
- 2 Tbsp brown sugar
- 1 Tbsp soy sauce
- 1 Tbsp worcestershire sauce
- 4 garlic cloves, minced
- 2 Tbsp freshly grated ginger root
- 10 to 12 (4-inch) tortillas, corn or flour
- 6 ounces queso fresco cheese, crumbled
Pineapple Pico de Gallo
- 1 cup fresh pineapple cubes, diced
- 4-5 Roma tomatoes, diced
- 1 jalapeño pepper, seeded and diced
- 1/2 sweet onion, diced
- 3 Tbsp chopped fresh cilantro
- 1 lime, juiced
- salt and pepper to taste
- Season the steak with the salt and pepper.
- In a bowl, whisk together the olive oil, brown sugar, soy sauce, worcestershire sauce, garlic and ginger.
- Place the steak in a ziplock bag or a baking dish and pour the marinade over top.
- Place the steak in the fridge and marinate for anywhere from 2 to 24 hours, flipping the steak occasionally.
- When you’re ready to cook the steak, grill it over high heat for about 5-7 minutes per side, or until medium.
- Let the steak sit for 10 minutes before slicing, then cut against the grain and slice thin strips.
- To assemble the tacos, serve with warmed tortillas, queso fresco and the pineapple pico de gallo.
Pineapple Pico de Gallo
- Combine all the ingredients together in a large bowl and stir.
- Let sit for 30 minutes or so for the flavors to develop.