Korean Barbecued Beef (Kalbi)

Korean Barbecued Beef (Kalbi)
Recipe from: Family Feasts for $75 a Week by Mary Ostyn

2 pounds round steak (I didn't have round steak, so I used some other cut of boneless steak that I had in the freezer!)
1/3 cup soy sauce
1 cup firmly packed brown sugar
2 tablespoons sesame oil
1/4 cup lemon lime soda
3 cloves garlic, minced
2 green onions, chopped (I didn't have green onions, so I finely diced about 1/4 of a yellow onion)
1 teaspoon black pepper
1 teaspoon sesame seeds

1. Thinly slice beef against the grain. Mix remaining ingredients together in a glass baking dish. Add steak; cover and marinate overnight. (I mixed this in the morning and let it marinate about 7 hours)
2. Preheat grill. Remove beef from marinade, and grill to desired degree, turning slices over at least once while cooking.

The Verdict: SO amazing!! This was seriously yummy!! We had some friends over for dinner that night, and I served it with rice and broccoli - and there was not one bit of beef left over!! We will make this again for sure! When I served it we sprinkled some red pepper flakes on - and that was delicious! I might add a couple of shakes into the marinade next time!

Asian Beef Noodle Bowls

Delicious! Will make this again FOR SURE!!! :)

Asian Beef Noodle Bowls
Recipe from: Pillsbury

4 oz uncooked angel hair pasta (capellini), broken in half (I used whole wheat - because we've switched entirely to whole wheat pasta, it was delicious of course!)

8 oz fresh sugar snap peas

5 teaspoons vegetable oil

1 lb boneless beef sirloin steak, cut into 1/4-inch strips

1 medium carrot, thinly sliced (1/2 cup)

1/2 cup teriyaki baste and glaze (from 12-oz bottle) - I used Kikkoman brand

4 medium green onions with tops, sliced (1/4 cup)

1/2 cup honey-roasted peanuts, chopped

DIRECTIONS

• Cook pasta as directed on package. Meanwhile, snip off stem ends of sugar snap peas and remove strings if desired. Drain pasta; cover to keep warm.
• In 12-inch nonstick skillet, heat 3 teaspoons of the oil over medium-high heat. Stir-fry beef in oil about 2 to 3 minutes, until no longer pink. Remove from skillet; keep warm.
• In same skillet, heat remaining 2 teaspoons oil over medium-high heat. Stir-fry peas and carrot in oil about 3 to 4 minutes, until crisp-tender. Stir in pasta, beef and teriyaki baste and glaze; toss until well blended.
• Serve in bowls; sprinkle with onions and peanuts.

**I've made this several times - I also add a thinly sliced bell pepper. And it's great with a little sriracha on the leftovers!

Tex-Mex Beef Barbecue Sandwiches

Originally posted March 29, 2011

This was dinner tonight - first time I'd made it, but it's DEFINITELY going in our rotation of favorites! SUPER yummy, way easy!! The house smelled great when I got home from work! I didn't have a brisket, so I used a rump roast, and that worked great. My roast was relatively fat free, so I didn't have a lot to trim off which was nice. The sauce was a perfect combo of tangy, smoky and spicy. I think this would make great pulled pork sandwiches as well - using a pork loin (which are REALLY inexpensive at Cash & Carry by the way) or pork roast. I'll have to try that next time! I used onion rolls with this and they were perfect! Can't wait to eat this for lunch again tomorrow!! :)

**I've made this several more times since March, and we love it every time!!!

Tex-Mex Beef Barbecues
Recipe from Taste of Home

Ingredients

• 1 fresh beef brisket (3-1/2 pounds)
• 1 jar (18 ounces) hickory smoke-flavored barbecue sauce
• 1/2 cup finely chopped onion
• 1 envelope chili seasoning
• 1 tablespoon Worcestershire sauce
• 1 teaspoon minced garlic
• 1 teaspoon lemon juice
• 14 hamburger buns, split

Directions

• Cut brisket in half; place in a 5-qt. slow cooker. In a small bowl, combine the barbecue sauce, onion, chili seasoning, Worcestershire sauce, garlic and lemon juice. Pour over beef. Cover and cook on high for 5-6 hours or until meat is tender.
• Remove beef; cool slightly. Shred and return to the slow cooker. Heat through. Serve on buns. Yield: 14 servings.

St. Patty's Day Recipes (yes, in November!) Browned Beef Stew & Chocolate Guinness Cake

Originally posted March 19, 2011 :)

I made a couple of delicious things on St. Patrick's Day, and wanted to be sure to share the recipes. I don't have my own pictures, but I'll try to find some on the internet that look similar to what I made! :) So dinner was Browned Beef Stew with Dumplings and dessert (which I took to life group) was Chocolate Guinness Cake! SO YUMMY!!! My tummy and taste buds were VERY happy!! I'd also made Rainbow Cupcakes for my class! I'll share the recipe for those as well!!

I grew up with my mom making Browned Beef Stew with Dumplings, and it's still one of my favorite meals!! The stew is thick and doesn't have a bunch of random vegetables in it, which appeals to me. (I'm not a huge fan of green beans or peas in soup!!) And the dumplings, YUM!!

Browned Beef Stew

2 1/2 pounds beef stew meat
1/3 cup all-purpose flour
1/3 cup oil
1 large onion, chopped
1 garlic clove, minced
4 beef-bouillon cubes*
1 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper
5 medium potatoes, cubed
1 16-0z. bag of carrots, sliced
4 cups water*

*Note - I used a 16 oz. container of beef broth instead of beef bouillon and water.

Coat stew meat in flour, reserve leftover flour. Brown meat in 6 qt. Dutch oven in oil. Add onion and garlic, cook until onion is almost tender. Stir in reserved flour until blended. Gradually stir in water, bouillon, salt, Worcestershire and pepper. Cook, stirring constantly until slightly thickened. Add potatoes and carrots and cook until done. *see below for adding dumplings to stew*

Dumplings for Stew

1 1/3 cup all-purpose flour
2 teaspoons double-acting baking powder
1 teaspoon chopped parsley or 1/8 teaspoon thyme leaves or savory (optional - I don't use this)
1/2 teaspoon salt
2/3 cup milk
2 tablespoons oil

About 30 minutes before serving:
In large bowl, with fork, stir flour and next 3 ingredients until mixed. In cup, combine milk with oil; slowly stir into flour mixture just until mixture forms soft dough. Drop dough by heaping tablespoons into stew.
Cook dumplings 10 minutes uncovered; then cover and cook 10 minutes more.




Chocolate Guinness Cake (recipe and picture from Taste of Home)

Ingredients

• 1 cup Guinness (dark beer)
• 1/2 cup butter, cubed
• 2 cups sugar
• 3/4 cup baking cocoa
• 2 eggs, beaten
• 2/3 cup sour cream
• 3 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1-1/2 teaspoons baking soda
• 
  TOPPING:
• 1 package (8 ounces) cream cheese, softened
• 1-1/2 cups confectioners' sugar
• 1/2 cup heavy whipping cream

Grease a 9-in. springform pan and line the bottom with parchment paper; set aside.
In a small saucepan, heat beer and butter until butter is melted. Remove from the heat; whisk in sugar and cocoa until blended. Combine the eggs, sour cream and vanilla; whisk into beer mixture. Combine flour and baking soda; whisk into beer mixture until smooth. Pour batter into prepared pan.
Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool completely in pan on a wire rack. Remove sides of pan.
In a large bowl, beat cream cheese until fluffy. Add confectioners’ sugar and cream; beat until smooth (do not overbeat). Remove cake from the pan and place on a platter or cake stand. Ice top of cake so that it resembles a frothy pint of beer. Refrigerate leftovers. Yield: 12 servings.

Asian Steak Wraps

Originally posted: March 14, 2011

So YUMMY!! It's got some different flavors in it, and I really enjoy them! (they would be good with a little spice to them too - maybe a bit of Sriracha when served or something like that!)

Asian Steak Wraps (recipe from Taste of Home)

• 1/4 cup lime juice
• 3 tablespoons honey
• 1 tablespoon reduced-sodium soy sauce
• 2 teaspoons sesame oil
• 2 teaspoons minced fresh gingerroot
• 1-1/2 teaspoons minced fresh cilantro
• 1 pound beef top sirloin steak, cut into thin strips
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 medium onion, halved and thinly sliced
• 1 large green pepper, julienned
• 1 large sweet red pepper, julienned
• 4 flour tortillas (8 inches), warmed
• 2 ounces reduced-fat cream cheese
• 2 teaspoons sesame seeds, toasted

Directions

• In a small bowl, combine the first six ingredients. Pour 1/3 cup marinade into a large resealable plastic bag; add the beef. Seal bag and turn to coat; refrigerate for 1 hour. Add salt and pepper to remaining marinade; cover and refrigerate.
• Drain beef and discard marinade. In a large nonstick skillet or wok coated with cooking spray, stir-fry beef until no longer pink; remove and keep warm. In the same pan, stir-fry onion and peppers until crisp-tender. Stir in reserved marinade. Return beef to the pan; heat through.
• Spread tortillas with cream cheese; top with beef mixture and sprinkle with sesame seeds. Roll up. Yield: 4 servings.