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Easy Beef Shopping Tips
Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.
Easy Beef Cooking Tips
The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.
Most red wines, including cabernet sauvignon, cabernet franc, mourvèdre, Rhône blends, zinfandel, petite sirah, nebbiolo, nero d'avola, primitivo, barbera, and sangiovese.
Easy Beef Bourguignon
Cozy and comforting, this delicious dinner looks and tastes impressive, but it's so simple to make!
lean brisket, trimmed and cut into 2-in. chunks
small onions, cut into ½-in.-thick wedges
large carrots, cut into 2-in. pieces
cloves garlic, finely chopped
small mushrooms, quartered
chopped fresh parsley, for serving
- Heat oven to 375°F. Heat 1 Tbsp oil in a large Dutch oven on medium. Add bacon and cook, stirring occasionally, until golden brown and crisp, about 5 minutes. Using a slotted spoon, transfer to a paper towel&ndashlined plate. Discard all but 2 Tbsp fat.
- Pat beef dry with paper towels, season with ¾ tsp each salt and pepper, and cook in 3 batches, turning occasionally, until browned on all sides, 8 to 10 minutes total (adding additional oil to the pan as necessary).
- Add onions, season with ¼ tsp each salt and pepper, and cook, covered, stirring occasionally, 6 minutes. Add carrots and cook, stirring occasionally, until onions are just tender, 6 to 8 minutes more. Stir in ⅔ of garlic and cook 1 minute. Add tomato paste and cook, stirring, 1 minute. Sprinkle flour over the top and cook, stirring, 2 minutes.
- Stir in wine. Return beef and bacon to pot, then add broth, thyme, and bay leaves bring to a simmer. Cover, transfer the pot to the oven, and cook until beef is very tender and easily breaks apart, 3 to 3½ hours.
- Five minutes before beef is done, melt butter in large skillet on medium and add remaining Tbsp oil. Add mushrooms, season with ¼ tsp each salt and pepper, increase heat to medium-high and cook, tossing occasionally, 6 minutes. Add remaining garlic and cook, tossing, 1 minute. Remove from heat.
- Discard thyme and bay leaves from stew, then fold in garlic and mushrooms and sprinkle with parsley.
COST PER SERVING $3.38
PER SERVING 440 calories, 20 g fat (7 g sat), 52 g protein, 655 mg sodium, 14 g carbs, 2 g fiber
Other Chinese Recipes You Might Like
To make the best and authentic Mongolian beef, please follow the cooking tips and techniques below:
- Make sure you cut the beef against the grain.
- Marinate the beef with cornstarch to tenderize the meat.
- The step above is called velveting in Chinese food. It makes the beef tender, juicy, moist and silky.
- Stir fry the beef on high heat using a wok (preferred) or skillet.
- The brown sauce shouldn&rsquot be too sticky and gooey.
Easy Mongolian Beef (One of My Favorite Asian Recipes)
Mongolian beef is a menu staple in many Chinese take-out restaurants. Consisting of beef strips stir-fried with vegetables, broth, and a delicious sauce, it’s a hugely popular dish. This particular Mongolian beef recipe is easy to make in large batches, so it's perfect for dinner parties or potlucks. Using mouthwatering slices of juicy steak tossed in arrowroot flour and cooked with garlic and ginger that infuse them with incredible flavor, this meal is then served with an unbelievable homemade sauce made with chili flakes, honey, coconut aminos, and arrowroot flour.
Paleo-Approved Mongolian Sauce
Traditionally, Mongolian beef is served with a savory brown sauce that has been prepared using a combination of hoisin sauce, soy sauce, and chili flakes. These ingredients combine to make an excellent sweet and salty flavor, but for the purposes of anybody following a paleo diet, they are not recommended and are on the ‘avoid’ list. However, in their place, you can make your own homemade sauce that’s still packed with plenty of flavor.
Coconut Aminos: A Paleo Alternative to Soy Sauce
The sauce uses coconut aminos and honey for both flavor and texture. The aminos taste similar to soy sauce but with a hint of coconut, while the honey will help thicken the sauce. They are both soy and gluten-free ingredients making them acceptable for paleo dieters. Coconut aminos are high in amino acids (17 in fact), just as the name would suggest. Meanwhile, the honey is an all-natural superfood in its own right. Not only does it make this sauce deliciously sweet, but it may even help protect your body from cancer as well. (1)
It also includes chili flakes, as any traditional Mongolian beef recipe would. But the final paleo addition to this sauce is the arrowroot flour. This starchy flour is great for baking or for adding into sauces and gravies. It can even be used for making crepes and cakes.
This recipe has everything that you could ask for in a delicious paleo-approved dinner — juicy bits of steak, healthy vegetables that boost the flavor content significantly, and a fantastic homemade sauce that’s bursting with taste and micronutrients. For a meal that only takes 20 minutes to prepare, it definitely rivals anything you’d order from Chinese take-out.
- Cooking spray
- 1 ½ cups chopped onion
- 2 garlic cloves, thinly sliced
- 1 pound beef stew meat
- 1 cup water
- ½ teaspoon salt
- 1 tablespoon all-purpose flour
- 1 ½ teaspoons ground dried red New Mexico chile
- 16 large dried cornhusks
- 3 cups masa harina
- 1 teaspoon salt
- 1 tablespoon butter, melted
- 2 teaspoons canola oil
- 1 cup fat-free, less-sodium beef broth
- 1 cup water
- Remaining ingredients:
- 16 long thin strips dried cornhusk
- 1 cup Red Chile Sauce (optional)
To prepare filling, heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and garlic to pan sauté 4 minutes or until onion is tender. Add beef sauté 5 minutes, turning to brown on all sides. Stir in 1 cup water and 1/2 teaspoon salt bring mixture to a boil. Cover and bake 1 1/2 hours or until beef is tender.
Transfer beef to a bowl with a slotted spoon. Pour drippings into a glass measure. Add enough water to drippings to equal 1 cup. Wipe pan with paper towels.
Shred beef into bite-sized pieces. Heat pan over medium-high heat. Coat pan with cooking spray. Return beef to pan sprinkle with flour. Cook 1 minute, stirring constantly. Stir in ground chile stir in drippings mixture. Reduce heat, and cook 7 minutes or until liquid almost evaporates, stirring often. Remove from heat cool to room temperature.
Place whole cornhusks in a large bowl cover with water. Weight husks down with a can soak 30 minutes. Drain husks.
To prepare dough, combine masa and 1 teaspoon salt in a large bowl. Add butter and oil stir well. Add broth and 1 cup water stir until a soft dough forms.
Working with one husk at a time, place about 1/4 cup masa dough in the center of the husk press dough into a 4 x 3-inch rectangle. Spoon about 2 tablespoons beef mixture down one side of the dough. Using the corn husk as your guide, roll tamale up, jelly-roll style fold bottom ends of the husk under. Tie 1 corn husk strip around tamale to secure stand upright in a vegetable steamer. Repeat procedure with the remaining whole corn husks, masa dough, beef mixture, and corn husk strips. Steam tamales, covered, 50 minutes, or until the dough is firm. Remove tamales from vegetable steamer let stand 5 minutes. Serve with Red Chile Sauce, if desired.
Tips for the Best One-Pan Beef and Broccoli
- To promote even cooking, cut your beef and broccoli into equal-sized pieces.
- Make sure to preheat your pan with vegetable oil before you add the beef. Adding the beef into the pan before it heats up will prevent it from forming a nice crust.
- When cooking your beef, make sure to not overcrowd your pan. If you have to, cook the beef in batches. You want to let each piece develop that signature browning that takes the texture of the dish to the next level!
- If you are using a tougher cut of beef, try popping it in the freezer for 15 minutes before cutting it.
- Serve your beef and broccoli with quinoa, white rice or brown rice.
- Did your sauce come out thick and dry? Add a bit of water to bring it back to life!
- Make sure to not oversalt your beef before seasoning the dish with soy sauce.
- Mix your sauce in a separate bowl before adding it to the pan. This will create more even seasoning, as well as prevent any stubborn cornstarch lumps.
Note: The sauce is so easy in this recipe. Just whisk it all together and you are set to go!
&bull2.5lbs eye-round roast tied
&bull2 tsp kosher salt or 1 tsp table salt
&bull1 tsp and one tsp vegetable oil
&bull1 tsp dried rosemary
&bull1 tsp freshly ground black pepper
&bull2 tsp dried oregano
&bull2 tsp dried basil
&bull1 ½ tsp crushed red pepper flakes
&bull3 cloves garlic finely chopped and crushed
&bull Sprinkle salt evenly onto the meat and roll it over on a board to cover all the areas with salt. Wrap it with a plastic wrap and refrigerate overnight. Do these preparations the day before you decide to cook the beef roast.
&bull Preheat the oven to 250 degrees and place the oven rack in the middle position. Remove the meat from the refrigerator and use a paper towel to get rid of the excess moisture from the meat. Rub a teaspoon of vegetable oil all over the meat. Evenly sprinkle oregano, red pepper flakes, basil, pepper and garlic over the meat.
&bull Heat a tablespoon of oil in a large skillet on medium-high heat. Wait it the oil simmers and smokes slightly. Add the roast and sear for 3 to 4 minutes until it is golden brown on all the sides. Make sure it is cooked on all sides.
&bullTransfer the roast to the wire rack set inside the rimmed baking sheet. Roast the beef for an hour and 20 minutes or until the meat reaches 115 degrees on the thermometer. The most accurate way to judge the cooking time is to use the meat thermometer. Push it to the thickest part of the meat.
&bullTurn off the oven and let the roast be in the oven for another 30-40 minutes or until the roast reaches temperature of 130 degrees for it to achieve the medium-rare texture or 140 degrees for reaching medium. Never cook the roast more than the medium texture or else it can turn dry.
&bullCarefully remove the roast from the oven and transfer it to a carving board. Allow the roast to cool for a minimum of 15 minutes. Allowing the meat to rest before slicing will help make the meat tender. Slice the meat thinly and you are ready to serve.
Tender, juicy and pink roast beef is ready to hit the table. Serve the easy roast beef with a sauce of your liking. Now that you know how to cook roast beef, make your holidays interesting for your taste buds.
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70+ Easy Ground Beef Recipes
Let’s be trustworthy, most of us choose up a package deal of floor beef on the grocery retailer throughout our weekly store, however solely have one or two floor beef recipes in our repertoire. It is time for that to alter. Floor beef is really easy to prepare dinner with — you simply brown it up, add in your favourite seasonings, and it’s good to go. It is the last word weeknight dinner starter or greatest approach to, uh, beef up a mean meal. Positive, you might make burgers, meatballs and tacos, however that may get boring after some time. So we rounded up tons of tremendous simple and attractive floor beef recipes for really limitless dinner inspo — from cozy fall dinners to crazy-good consolation meals concepts to wholesome summer time recipes which you can throw on the grill.
Feeling Italian? Strive stuffed shells or our greatest meatball recipes to high off an enormous plate of spaghetti. Need Mediterranean? Now we have recipes for beef gyros, loaded hummus and even Greek ziti. Plus, there’s dumplings and Gochujang-glazed meatloaf. And that’s not even mentioning the Mongolian meatballs, Irish stout pie or selfmade empanadas.
Whether or not you are within the temper for a easy floor beef recipe, or trying to jazz up your common weeknight dinner with a little bit little bit of spice, we have gathered our favourite meals for inspiration on what to do with this scrumptious, versatile protein.
For the Oven: Place roast in 450-degree oven for 20 minutes. This high heat will sear the edges & seal in the juices, making the roast tender & juicy. Immediately, your kitchen is going to smell so good! But don't be tempted to open the oven! After 20 minutes, reduce oven temperature to 325 degrees. Roast for 1 1/2 to 2 hours, depending on how rare or done you like your beef.
For medium-rare roast: remove when internal temperature reaches 135 degrees.
Let roast stand/rest for 10-15 minutes before carving.
This allows the juices to settle within the meat, leaving it so tender! The internal temperature will rise approx. 10-15 degrees while it is resting so, keep that in mind regarding how well or how rare you like your beef. This is a great time to start your gravy.
Cook in the Crock Pot: Follow same instructions in steps 1, 2 and 3.
Low setting allow 6-8 hours, or until the roast literally falls apart.
High setting allow 4-6 hours, or until it literally falls apart.
After removing roast, mix 1-3 tablespoons of flour with drippings (depending on how much your round roast has yielded) and set on high until it reaches gravy consistency.