Grilled Thai Beef Salad

Ingredients

• 1 pound top-round London broil or flank steak, 1 to 1 ½ inches thick
• 3 tablespoons fresh lime juice
• 3 tablespoons low-sodium soy sauce
• 3 tablespoons canola oil
• 2 tablespoons firmly packed dark brown sugar
• 1 clove garlic, minced (about 1 teaspoon)
• 1 ½ teaspoons peeled and minced fresh ginger
• 1 ¼ teaspoons red curry paste or chili-garlic sauce
• Cooking spray
• ½ head red-leaf lettuce, torn (about 5 cups lightly packed)
• 3 shallots, thinly sliced (about 
½ cup)
• ½ cup coarsely chopped fresh 
cilantro leaves
• 1 cup fresh basil leaves, sliced 
into ribbons

Directions

1. Rinse meat and pat dry and place in sealable plastic bag or small glass dish.
2. In medium bowl, combine 1 tablespoon of the lime juice, soy sauce, oil, brown sugar, garlic, ginger, and red curry paste.
3. Pour half of mixture into bag with meat. Add remaining 2 tablespoons lime juice to bag. Seal tightly and marinate meat in refrigerator for at least 4 hours or overnight, turning occasionally.
4. Reserve rest of mixture to dress salad.
5. Coat a grate or grill pan with cooking spray and preheat over medium-high heat until hot.
6. Grill steak until medium-rare, about 5 minutes per side or to your desired degree of doneness.
7. Let it rest 
for 5 minutes until room temperature, then slice thinly against grain.
8. Combine lettuce, shallots (reserving a few slices for garnish), cilantro, basil, and beef in large salad bowl.
9. Add reserved dressing and toss to coat.
10. Divide salad among 4 plates and garnish with sliced shallots.

Wild Mushroom Beef Stew

(Makes 6 servings.)

Ingredients

• 2 pounds beef for stew, cut into 1-inch pieces
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried thyme leaves, crushed
• 3/4 cup ready-to-serve beef broth
• 1/4 cup tomato paste
• 1/4 cup dry red wine
• 2 cloves garlic, minced
• 1 pound red-skinned potatoes (1-1/2-inch diameter), cut into quarters
• 8 ounces assorted mushrooms, such as shiitake, cremini and oyster, cut into quarters
• 1 cup baby carrots
• Fresh parsley (optional)

Directions
Combine flour, salt, pepper, and thyme in small bowl. Place beef in 4-1/2 to 5-1/2-quart slow cooker. Sprinkle with flour mixture; toss to coat.

Combine broth, tomato paste, wine, and garlic in small bowl; mix well. Add to beef. Add potatoes, mushrooms, and carrots; mix well.

Cover and cook on HIGH 5 to 6 hours, or on LOW 8 to 9 hours, or until beef and vegetables are tender. (No stirring is necessary during cooking.) Stir well before serving. Garnish with parsley, if desired.

Sweet Hawaiian Mini Burgers

(Makes 4 servings.)

Ingredients

Burgers

• 1 pound ground beef
• 1 tablespoon Worcestershire sauce
• 4 canned pineapple slices, drained
• 12 Hawaiian sweet dinner rolls, split
• Lettuce

Sauce

• 1/4 cup barbecue sauce
• 1/4 cup pineapple preserves
• 1 tablespoon packed brown sugar

Directions

• Combine ground beef and Worcestershire sauce in medium bowl, mixing lightly but thoroughly. Shape into twelve 1/2-inch thick mini patties. Set aside.
• Combine sauce ingredients in small saucepan; bring to a boil over medium heat, stirring frequently. Remove from heat.
• Place patties on grid over medium, ash-covered coals. Grill, uncovered, 8 to 10 minutes (over medium heat on preheated gas grill, covered, 9 to 11 minutes), turning occasionally, until instant-read thermometer inserted horizontally into center registers 160°F.
• Meanwhile brush pineapple slices with sauce and place on grid around patties. Grill pineapple 4 minutes, turning once and brushing with additional sauce. Remove pineapple, keep warm. Brush burgers with remaining sauce after turning.
• Cut each pineapple slice into thirds. Line bottom of each roll with lettuce, top with burger, then with pineapple piece. Close sandwiches.

Total Recipe Time: 2 hours

Serves 8

Ingredients:

• 2 pounds ground beef (95% lean)
• 1 tablespoon vegetable oil
• 1 1/2 cups chopped onions
• 2 tablespoons minced garlic
• 2 medium yellow bell peppers, chopped
• 1 large jalapeño pepper, seeded, finely chopped
• 1/4 cup chili powder
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano leaves, crushed
• 1 teaspoon dried thyme leaves, crushed
• 1/8 teaspoon ground red pepper
• 1 can (28 ounces) crushed canned tomatoes, undrained
• 1 can (14 1/2 ounces) chili-seasoned or zesty-style diced tomatoes, undrained
• 1 can (14 ounces) ready-to-serve beef broth
• 12 ounces dark beer
• 1/3 cup tomato paste
• 1 tablespoon honey
• 2 cans (15 ounces each) black beans, rinsed, drained
• Chopped fresh cilantro (optional)

Directions:

Brown ground beef in stockpot over medium heat 8 to 10 minutes or until beef is no longer pink, breaking up into 3/4-inch crumbles. Remove from stockpot with slotted spoon. Set aside. Pour off drippings.

Heat oil in same stockpot over medium heat until hot. Add onions and garlic; cook and stir 3 to 5 minutes or until onions are tender. Add bell peppers and jalapeño; cook and stir 4 to 5 minutes or until peppers are tender.

Return beef crumbles to stockpot. Add chili powder, cumin, oregano, thyme, and red pepper; cook and stir for 2 to 3 minutes. Stir in crushed tomatoes, diced tomatoes, broth, beer, tomato paste, and honey; bring to a boil. Reduce heat; cover and simmer 45 minutes. Uncover stockpot; continue simmering 30 minutes or until thickened to desired consistency, stirring occasionally. Stir in beans; cook 5 to 10 minutes or until beans are heated through. Season with salt and black pepper, as desired. Garnish with cilantro, if desired.

Szechuan Beef Stir-Fry

Stir Fry

(Makes 4 servings)

• 1 package (10 ounces) fresh vegetable stir-fry blend
• 3 tablespoons water
• 2 beef shoulder center steaks (Ranch Steaks), cut 3/4 inch thick (about 8 ounces each)
• 1 clove garlic, minced
• 1/2 cup prepared sesame-ginger stir-fry sauce
• 1/4 teaspoon crushed red pepper
• 2 cups hot cooked white or brown rice, prepared without butter or salt
• 1/4 cup dry-roasted peanuts

Combine vegetables and water in large nonstick skillet; cover and cook over medium-high heat until crisp-tender, about 4 minutes. Remove and drain vegetables. Set aside.

Meanwhile, cut beef steaks into 1/4-inch thick strips.

Heat same skillet over medium-high heat until hot. Add half of the beef and half of the garlic; stir-fry 1 to 2 minutes until beef is no longer pink. Remove from skillet; keep warm. Repeat with remaining beef and garlic.

Return beef and vegetables to skillet. Add stir-fry sauce and red pepper; cook and stir until heated, about 1 to 2 minutes. Serve over rice. Sprinkle with peanuts.

Pot Roast

• 1 (4-pound) beef chuck roast
• kosher salt and freshly ground black pepper
• 3 tablespoons vegetable oil
• 1 large onion, sliced
• 2 carrots, peeled, thinly sliced
• 2 ribs of celery, thinly sliced
• 5 cloves garlic, smashed
• 2 tablespoons all-purpose flour
• 1/2 cup red wine
• 1 (15-ounce) can chopped tomatoes, in juice
• 2 cups beef broth
• 1 teaspoon dried thyme
• 2 bay leaves
• 1/3 cup coarsely chopped fresh flat-leaf parsley, optional
• 1 tablespoon red wine vinegar

1. Preheat oven to 350ºF.

2. Heat large dutch oven, with lid, over medium-high heat. Season the meat generously with salt and pepper. Add the oil to the pot, lay the meat in the pan and sear on both sides until brown, about 10 minutes. Transfer the meat to a plate. Pour all but about 2 tablespoons of oil from the pan.

3. Add the onion, celery, and garlic to the pan and cook until vegetables are tender, about 8 minutes. Add the flour and use a wooden spoon to scrape up any browned bits that cling to the bottom of the pot. Add wine and tomatoes and cook until liquid has thickened, about 5 minutes more. Add broth, thyme, and bay leaves and bring to a boil. Return roast to pot, nestle it in liquid, cover, place in the oven, and cook until the roast is just tender, about 1 1/2 hours. Remove lid and continue to cook uncovered until tender, about 1 hour more.

4. Transfer the roast to a plate and cover loosely with foil. Skim the fat off the surface of the liquid and discard. Bring the sauce to a boil over medium-high heat and cook until thickened. Stir in the parsley and vinegar. Add salt and pepper, to taste. Keep the roast warm in the sauce until ready to slice.

5. Slice pot roast across the grain and lay on a platter surrounded with vegetables. Pour some sauce on top and serve the remaining sauce on the side.

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