Japanese Beef Steak Recipe

Beef

Ingredients

1-2 cloves garlic
1 Tbsp sugar
2 Tbsp Soy Sauce
2 Tbsp Sake
2 Tbsp water
2 1" thick New York steaks
salt and white pepper
Oil

Instructions
Full recipe from : yummly.co

Slice garlic thinly and set aside.
Mix sugar, Soy Sauce, Sake, water in a bowl to make sauce. Set aside.
Sprinkle salt and pepper on the steaks.
Heat frying pan at medium high heat and add oil. Add sliced garlic and cook until browned. Remove garlic from the pan.
Add steaks to the same pan and cook about 2 minutes per side or however you like. Add the sauce, coating the meat with the sauce, and remove the meat from the pan. Reduce the sauce for a minute.
Place the meat on a dish, pour the reduced sauce over them, then top with the garlic for garnish.

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Slow Cooker Mongolian Beef #Recipe

Beef Slow Cooker

Ingredients

1 ½ pounds Flank Steak
¼ cups cornstarch
2 tablespoons Olive Oil
½ teaspoons mince Garlic, Cloves
¾ cups Soy Sauce
¾ cups Water
¾ cups Brown Sugar
1 cup grated Carrots
green onions, for garnish

Instructions
Full recipe from : yummly.co

Cut flank steak into thin strips. In a ziplock bag add flank steak pieces and cornstarch. Shake to coat.
Add olive oil, minced garlic, soy sauce, water, brown sugar and carrots to slow cooker. Stir ingredients. Add coated flank steak and stir again until coated in the sauce.
Cook for high 2-3 hours or on low 4-5 hours until cooked throughout and tender. Can serve over rice and garnish with green onions.

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Slow Cooker Beef Bourguignon #Recipe

Beef Slow Cooker

Ingredients

5 slices bacon, finely chopped
3 lbs. boneless beef chuck, cut to 1 inch cubes
1 cup red cooking wine
2 cups chicken broth
½ cup tomato sauce
¼ cup soy sauce
¼ cup flour
3 garlic cloves, finely chopped
2 Tablespoons thyme, finely chopped
5 Medium Carrots, sliced
1 pound baby potatoes (I used tri color)
8 ounce fresh mushrooms, sliced
fresh chopped parsley for garnish

Instructions
Full recipe from : yummly.co

In a large skillet cook bacon over medium high heat until crisp. Put bacon in slow cooker. Salt and pepper the beef and add to the skillet and sear on each side for 2-3 minutes. Transfer beef to the slow cooker.
Add the red wine to the skillet scraping down the brown bits on the side. Allow it to simmer and reduce and slowly add chicken broth, and tomato sauce. Slowly whisk in the flour. Add the sauce to the slow cooker.
Add garlic, thyme, carrots, potatoes, and mushrooms to the slow cooker. Give it a good stir and cook on low until beef is tender for 8-10 hours or high for 6-8. Garnish with fresh parley and serve with mashed potatoes if desired.

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Corned Beef and Cabbage Soup #Recipe

Beef Soup

Ingredients:

2 tsp olive oil
2 leeks, chopped (whites and light green only)
2 cloves garlic
3 medium carrots, chopped
1 yellow pepper, chopped
1 lb lean corned beef brisket (yields 9 oz cooked)
6 cups of water
2 bay leaves
1/4 cup chopped parsley, plus more for garnish
1 small head cabbage, cored and chopped
1 large potato, peeled and cubed
fresh pepper to taste

Directions:
Full recipe from : yummly.com

 In a large pot or Dutch oven, heat oil over medium low heat. Add leeks and sauté until soft, about 4-5 minutes; add garlic, carrots and yellow pepper and sauté about 2-3 minutes.
Add corned beef, peppercorns or seasoning packet that comes with the corned beef, bay leaves, parsley and water; cover and bring to a boil. Simmer covered on low heat for 3 hours, until the meat becomes tender.
Remove the corned beef, set it on a cutting board and shred with a fork. Return it to the pot then add the cabbage and potatoes, taste for salt and pepper and adjust as needed. Cook until the potatoes and cabbage are tender, about 45 more minutes.

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Roasted Boneless Leg of Lamb #Recipe

Beef

Ingredients:

5 cloves garlic, crushed
2 tbsp lemon juice, freshly squeezed
3 tbsp fresh rosemary, chopped
1 tbsp Dijon mustard
2 tsp olive oil
1 1/4 tsp kosher salt, more or less to taste
fresh ground black pepper
3 1/2 – 4 lb uncooked trimmed lamb leg, boneless, rolled and tied

Directions:
Full recipe from : yummly.com

Preheat oven to 375ºF. Line a roasting pan with aluminum foil and place a rack in the pan.

Combine crushed garlic, rosemary, lemon juice, mustard, olive oil, salt and pepper; mix well and rub mixture all over lamb. Roll the lamb and use butcher’s twine to tie it together and place it on the prepared roasting pan.

Roast in the oven until medium-rare and a meat thermometer inserted in center reads 135-140ºF, anywhere from 70 minutes and up depending on the size of your roast. Remove the lamb and let it rest about 15 minutes on a cutting board. Keep in mind the temperature will increase a few degrees once it rests.

Slice lamb into 1/4-inch thick slices and place on a serving platter.

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Slow Cooker Beef Stew #Recipe

Beef Slow Cooker

INGREDIENTS:

5 pounds boneless beef chuck-eye roast, trimmed and cut into 1 1/2-inch cubes
salt and pepper to taste
3 tablespoons canola or vegetable oil
4 medium onions, chopped finely
One 6-ounce can tomato paste
2 cups low-sodium beef broth
3 tablespoons soy sauce
1 pound carrots, peeled and cut into 1-inch chunks
1 pound parsnips, peeled and cut into 1-inch chunks
1 pound red potatoes, cut into 1-inch chunks
2 teaspoons minced fresh thyme, divided
2 whole bay leaves
2 tablespoons Minute Tapioca
2 cups frozen peas, thawed

DIRECTIONS:
Full recipe from : yummly

1. Pat the beef dry with paper towels, then season with salt and pepper. Heat 1 Tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Add half of beef and brown on all sides, about 8 minutes. Transfer to slow cooker insert and repeat with remaining beef (you shouldn't need more oil).

2. Add 1 Tablespoon oil, onions, and 1/4 teaspoon salt to empty skillet and cook until golden brown, about 6 minutes. Add tomato paste and cook, stirring well, for 2 minutes. Add broth and soy sauce, bring to simmer, and transfer to slow-cooker insert.

3. Toss carrots, parsnips, potatoes, 1 teaspoon thyme, and remaining 1 Tablespoon oil in bowl. Season with salt and pepper. Wrap vegetables in foil packet that will fit in slow cooker. Stir bay leaves and tapioca into slow-cooker insert; set vegetable packet on top of beef.

4. Set slow cooker to high, cover, and cook for 6 to 7 hours. (Or cook on low for 10 to 11 hours.)

5. Carefully open the foil-wrapped vegetable packet (watch for steam) and scrape the vegetables and juices into the stew. Discard the foil. Add remaining 1 teaspoon thyme and peas and let stand until heated through. Season with salt and pepper to taste and serve.

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The Ultimate Beef Stew #Recipe

Beef

INGREDIENTS

1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1.5 kg boneless beef blade roast cut in 1-inch (2.5 cm cubes)
3 tablespoons butter
1 tablespoon vegetable oil
2 ribs celery diced
1 onion diced
2 tablespoons tomato paste
1/2 cup dry red wine
450 g mini white potatoes scrubbed and quartered
3 large carrots cut in 1 1/2-inch thick (4 cm) chunks (halve bigger pieces)
10 sprigs fresh thyme
6 sprigs fresh parsley
2 bay leaves
3 cups sodium-reduced beef broth
1/2 teaspoon Worcestershire sauce
3/4 cups pickled cocktail onions drained and rinsed
3/4 cups frozen peas

METHOD
Full recipe from : yummly.com

In large bowl, whisk together flour, salt and pepper; toss with beef to coat.

In large Dutch oven, heat 2 tbsp of the butter and the oil over medium heat; working in small batches, cook beef, stirring, until browned, about 20 minutes total. Using slotted spoon, remove to bowl; set aside.

Add remaining butter to Dutch oven; cook celery and onion over medium heat, stirring occasionally, until softened, about 5 minutes. Add tomato paste; cook, stirring, for 2 minutes. Add wine; cook, stirring and scraping up browned bits, for 2 minutes.

Return beef and any juices to Dutch oven. Add potatoes, carrots, thyme, parsley and bay leaves. Stir in broth and Worcestershire sauce; bring to boil, stirring occasionally to loosen any remaining browned bits from bottom.

Cover and braise in 350 F (180 C) oven for 45 minutes. Stir in cocktail onions; cover and braise for 15 minutes. Uncover and cook until vegetables are tender and beef offers no resistance when pierced with tip of knife, 30 to 40 minutes. Stir in peas; cook for 5 minutes.

Skim any fat from surface of stew; remove thyme, parsley and bay leaves. Let stand for 10 minutes before serving.

Change it up - The Ultimate Beef and Mushroom Stew: In large Dutch oven, melt 1 tbsp butter over medium heat; cook 1 pkg (227 g) button or cremini mushrooms, trimmed, stirring occasionally, until tender, golden and no liquid remains, about 7 minutes. Using slotted spoon, remove to bowl; set aside. Continue with recipe as directed, returning mushrooms to Dutch oven along with beef.

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Paleo Oven Baked Ribs #Recipe

BBQ Beef

Ingredients

1 tablespoon coconut sugar (leave out for Whole30)
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
1 tablespoon smoked paprika
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 1/2 tablespoons Real Salt
1 rack baby back ribs

Instructions
Full recipe from : yummly.com

Preheat oven to 275° and line a sheet tray with parchment paper.
In a small bowl, combine coconut sugar, garic powder, onion powder, chili powder, smoked paprika, black pepper, cayenne peppe, and Real Salt. Mix well.
Dry the ribs off and peel the membrane off the back side. Rub down with the dry rub mixture on both sides, rubbing it in throughly.
Place on sheet tray and bake for 3 hours.
Grill on high heat for 3 minutes a side, just to give char.

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Korean-Style Ribs #Recipe

Beef

Here’s what you will need:

• 1/2 cup soy sauce
• 2 Tbsp. rice vinegar
• 2 Tbsp. sesame oil
• 2 Tbsp. red pepper powder
• 8 garlic cloves, minced
• 1 Tbsp. grated ginger
• 1 cup onions
• 3 lbs baby back ribs
• 1/4 cup honey
• Sesame seeds for garnish
• Chopped scallions for garnish

Directions:
Watch video of this recipe in facebook

Combine marinade ingredients in a bowl. Pour marinade over ribs and let them marinate for at least four hours.

After marinating, place ribs on baking dish. Reserve the marinade for later. Bake ribs at 325°F/160°C for two and a half to three hours.

Pour the leftover marinade into a saucepan, add the honey, and bring to a boil to form a glaze. Set aside.

After two and half to three hours, remove the ribs from the oven. Pour the glaze over the ribs and broil for 5 to 10 minutes.

Cut up the ribs, sprinkle sesame seeds over, and garnish with scallions.

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Korean Beef Bowl #Recipe

Beef

Ingredients

1/3 cup brown sugar, packed
1/4 cup soy sauce
1 tablespoon sesame oil
1/2 teaspoon crushed red-pepper flakes, or more to taste
1/4 teaspoon ground ginger
1 tablespoon vegetable oil
3 cloves garlic, minced
1 pound ground beef
2 green onions, thinly sliced
Cooked rice, for serving

Instructions
Full recipe from : yummly.com

In a small bowl, whisk together brown sugar, soy sauce, sesame oil, red pepper flakes and ginger.

Heat vegetable oil in a large skillet over medium high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Stir in soy sauce mixture and green onions until well combined, allowing to simmer until heated through, about 2 minutes.

Serve immediately with rice.

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Beijing Beef #Recipe

Beef

INGREDIENTS

1 lb beef/flank steak, thinly sliced
2 eggs, whisked
½ cup corn starch
½ each red and green bell pepper, chopped
½ white or yellow onion, chopped

marinade
1 egg, whisked
¼ teaspoon salt + ½ teaspoon pepper
2 tablespoons water
1 tablespoon cornstarch

sauce
4 tablespoons sugar
4 tablespoons water
3 tablespoons ketchup
2 tablespoons vinegar
¼ teaspoon crushed red pepper
¼ teaspoon garlic salt
1 teaspoon soy sauce
corn starch slurry: 1 tablespoon cold water + 2 tablespoons corn starch

INSTRUCTIONS
Full recipe from : yummly.com

In a bowl whisk together all marinade ingredients. Add beef and marinade to a large zip lock bag, seal and chill at least 30 minutes (or overnight). Remove beef from zip lock bag and discard marinade. Place 2 whisked eggs in one bowl, and ½ cup corn starch in a second bowl. Dip the beef strips into the whisked eggs, then into the corn starch, tossing to coat well.
Heat a large pan or non stick skillet with about 2 tablespoons oil over medium heat. Discard marinade. Place ½ cup corn starch in a bowl and toss beef strips in the corn starch to coat. Add coated beef strips to preheated pan. Cook beef 5 minutes, stirring throughout. Add bell peppers and onions and cook an additional 3-5 minutes until beef is cooked through and crispy.
In a large sauce pan combine all sauce ingredients except for cornstarch slurry. Heat over medium heat and bring to a boil. Whisk together corn starch and water and add to boiling sauce. Stir until thickened (1-2 mins). Reduce heat. When beef is cooked through, add sauce to beef pan. Stir to coat begins and beef. Serve with rice or noodles if desired.

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Slow Cooker Jalapeno Beef #Recipe

Beef Slow Cooker

Ingredients

2 pounds beef chuck roast
1/2cup beef broth
1/2 cup Worcestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper
1 yellow onion, sliced
4 jalapenos, sliced
1 (12 oz.) jar roasted red bell peppers, drained and roughly chopped

Instructions
Full recipe from : thestayathomechef.com

Place chuck roast into the bottom of a 5 to 7 quart slow cooker.
Pour beef broth and Worcestershire sauce over roast. Season with salt and pepper.
Top roast with sliced onions, sliced jalapenos, and roasted red bell peppers.
Cook on low for 8 hours, or 6 hours on high

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#Recipe : Slow Cooker Buffalo Chicken Meatballs

Beef Chicken Meatballs Slow Cooker

Fire up that Crock-Pot and make these meatballs for any party, and they are sure to be a magical hit!

Here’s what you will need:
For the sauce:

• 1/2 stick of butter, cubed
• 2 cups Louisiana-style hot sauce

For the meatballs:

• 3 stalks of celery, finely chopped
• 1/2 a medium white onion, finely chopped
• 3 cloves of garlic, minced
• 1/4 cup of finely chopped parsley
• 2 tsp salt
• 2 tsp black pepper
• 1 lb ground pork
• 1 lb ground chicken
• 6 oz blue cheese, crumbled
• 2 eggs
• 1 cup panko bread crumbs

Directions:
Watch video for this recipe in facebook

• Begin by making the buffalo sauce. Turn your crock pot on to its lowest setting and combine the hot sauce and butter until all the butter is melted.
• Meanwhile, in a large bowl, combine the celery, onion, garlic, parsley, salt, black pepper, pork, chicken, blue cheese, eggs, and most of the bread crumbs. Work with your hands to evenly combine all the ingredients. Pinch off a golf ball’s worth of the mixture and roll in your hands to form a ball. If the mixture is too soft to hold its shape, add more bread crumbs.
• Once all the balls are formed, arrange them in the bottom of your crock pot, turning each one to evenly coat it with the buffalo sauce. Layer the meatballs as necessary, beginning around the perimeter of the pot. Turn your crock pot to high, and cook 1 1/2 - 2 hours.

Serve with ranch, celery, and a sprinkling of parsley.

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One Pot Ground Beef Stroganoff #Recipe

Beef

Here’s what you will need:

• 2 Tbsp. of olive oil
• 2 cups of mushrooms
• 1/2 cup of onions
• 2 cloves of garlic, minced
• 1 lb of ground beef
• 2 tsp of paprika
• 4 cups of beef stock
• 8 oz of egg noodles
• 1/2 cup of sour cream
• 1 Tbsp. of cornstarch slurry
• Parsley for garnish
• Salt & pepper to taste

Directions:
Watch video of this recipe in facebook
In a large pot, heat olive oil. Add mushrooms and season with salt and pepper. Add the onions and garlic. Cook until onions are translucent. Add the ground beef and cook until brown. Stir in the paprika. Add beef stock and egg noodles. Give it a stir and cover. Simmer for 15-20 minutes. Lower the heat, add the sour cream and cornstarch slurry. Stir until thickened.

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