Pioneer Woman’s Beef with Peppers

beefwithpeppers

Man oh man was this good. And it was fast – but tasted like you put some TLC into it and spent a while in the kitchen. Whip this up on a weeknight instead of takeout! I exactly halved this recipe for us, and it made two generous dinner portions with lunch leftovers. The recipe below will serve closer to 6-8.

Ingredients:
1-1/2 pound flank steak, sliced very thin against the grain (this is very important to prevent the steak from being chewy)
1/2 cup soy sauce
3 tbsp sherry
2 tbsp brown sugar
2 tbsp cornstarch
1 tbsp fresh ginger, minced
2 cloves garlic, crushed
1 tsp sriracha
2 tbsp canola oil
1 medium yellow onion, sliced
1 tablespoon diced fresh jalapeno
1 red bell pepper, cored and sliced into rings
1 green bell pepper, cored and sliced into rings
cilantro leaves

Directions:
1) Combine soy sauce, sherry, brown sugar, cornstarch, ginger, garlic, and sriracha in bowl. Add sliced beef and toss to coat. Set aside.
2). Heat 1 tbsp oil in a large skillet over high heat. Once very hot, throw in the onions and cook for less than a minute. Remove to a separate plate. Bring skillet back to very hot, and add bell peppers and jalapeno. Cook for one minute, until peppers begin to brown. Remove to a separate plate.
3) Bring the skillet back up to high heat and add the remaining tablespoon of oil. Add 1/3 of the meat mixture to the skillet, spreading out evenly. (Don’t throw away the sauce.) Cook for 30 seconds, then flip with tongs. Cook for another 30 seconds, then remove to a separate plate. Repeat until all meat is cooked.
4) Reduce heat to low. Return the meat and peppers and onions to the skillet. Pour in the sauce the meat marinated in. Simmer on low heat for a few minutes while sauce thickens. Turn off heat.
5) Serve with rice or stir fry noodles, topped with cilantro leaves.

 

Advertisements

Short Ribs with Wine and Cream and Creamy Goat Cheese Polenta

shortribs

The Pioneer Woman does it again! I made these fall off the bone, melt in your mouth short ribs this weekend and will most certainly be making this one again. I halved her recipe and had two dinners plus a leftover lunch. So double this below for more people! I served these as recommended, over her creamy goat cheese polenta, which is also below.

Short Ribs Ingredients:
6 short ribs
kosher salt and fresh black pepper
1 1/2 tbsp olive oil
1/2 cup red wine
16 oz beef stock
1 tbsp fresh rosemary, chopped
1 tbsp Dijon
1/2 cup heavy cream
1 tbsp capers
8 oz (one carton) baby portobella mushrooms

Short Ribs Directions:
1) Heat oil in a heavy pot on high. Sprinkle short ribs with salt and pepper on both sides. Once oil is hot, sear ribs for about 1 minute per side. Remove to a plate.
2) Pour wine and stock into the pot. Add rosemary and stir, scraping the bottom to deglaze. Put the short ribs back in the pot and reduce heat to low. Cover and simmer for 2 1/2 hours.
3) After the 2 1/2 hours are up, remove short ribs from the pot to a plate. Stir in mustard, cream, capers, and raise heat so the sauce is boiling for a a few minutes and thickens slightly. Add any salt and pepper to taste. Put short ribs back in the sauce, replace the lid, and turn off the heat.
4) Meanwhile, roast the mushrooms. Preheat the oven to 400. Cover a baking sheet in foil, and then arrange mushrooms on the sheet. Coat with olive oil and sprinkle with salt and pepper. Roast for 15 minutes.
5) Serve the short ribs on top of the mushrooms, all over polenta with a little sauce drizzled over. Polenta recipe below! It takes about 15 minutes so you can make it while the mushrooms are roasting.

Polenta Ingredients:
1/2 cup cornmeal
1/2 tsp salt
1 tbsp butter
2 oz goat cheese

Polenta Directions:
1) Bring 2 cups of water to a boil.
2) Add cornmeal and whisk constantly to avoid lumps.
3) Reduce heat to a simmer and cook for 15 minutes.
4) Add salt and pepper to taste, then stir in butter and goat cheese.

Slow Cooker Beef and Broccoli

beefandbroccoli

Bring the takeout home tonight! Don’t be fooled by the slow cooker title. This can be ready to go in two hours. If you have more time, let it keep simmering for three.

Ingredients:
1 cup beef broth
1/4 cup soy sauce
1/4 cup oyster sauce
1/4 cup brown sugar
1 tbsp sesame oil
3 garlic cloves, crushed
2 lbs boneless beef chuck roast, thinly sliced
2 tbsp cornstarch
2 heads broccoli, chopped

Directions:
1) Whisk together broth, soy sauce, oyster sauce, sugar, sesame oil, and garlic until well mixed.
2) Place sliced beef into the slow cooker. Pour sauce over beef and stir to coat. Cover. Cook on low for 90 minutes.
3) Whisk together 1/4 cup water and the cornstarch.
4) Stir in cornstarch mixture and broccoli to beef. Cover again and cook on high for 30 minutes. At this point you can turn the heat back town to low or warm and keep simmering depending on how pull-apart you want your meat!

 

 

As found on Damn Delicious.

Meatballs with Pineapple and Peppers

pioneerwomanmeatballspeppers

Please excuse the crappiness of this picture. There was so much steam coming off of this dish that it clouded the lens! This meal is adapted from the Pioneer Woman who is just the best.

Ingredients:
1 1/4 lbs ground beef
1/2 large onion, diced finely
1 egg
1/2 cup breadcrumbs
1 tsp kosher salt
1 tsp fresh black pepper
1/4 cup flour
1/2 cup canola oil
2 green bell pepper, roughly chopped
1 1/2 cup pineapple slices (fresh if you have it, but canned will work in a pinch)
2 cups beef broth
2 tbsp soy sauce
1/2 cup white wine vinegar
1/3 cup sugar
1 tbsp cornstarch (at least – I used almost twice this)
crushed red pepper to taste (I used what seemed like a lot and I wanted it even spicier – just taste test at the end!)
rice

Directions:
1) Mix together beef, onion, egg, salt, pepper, breadcrumbs, and crushed red pepper in a large bowl. Roll meatballs into golf ball sized balls and put on a greased cookie sheet. Place in freezer for about 15 minutes to help firm up (but not freeze).
2) Cook rice according to package directions.
3) Stir beef stock, soy sauce, vinegar, sugar and cornstarch in a bowl. Whisk together to blend.
4) Heat oil over medium-high heat in large, deep skillet. Take meatballs out of the freezer and roll in flour. Saute in pan until browned on all sides, for a few minutes. (They’ll continue to cook more in the sauce.) Remove meatballs from skillet and set aside.
5) Add green peppers into pan and cook for just one minute (they want to stay fairly crunchy). Add pineapple and cook one more minute. Pour in sauce and add meatballs. Stir to combine and cook for few minutes until sauce thickens. I had to add some more cornstarch at this point to help it thicken up. Add more salt and crushed red pepper to taste.
6) Serve over rice.

Beef Enchiladas

beefenchiladas

A few days after I made the shrimp enchiladas, I made beef enchiladas because… enchiladas.

These are also adapted from Damn Delicious. I made some adjustments since I was cooking for five very hungry people. I served them with Spanish rice (recipe coming).

Ingredients:
2 1/2 cups enchilada sauce, divided (two 10 oz cans)
1 tablespoon olive oil
12 ounces ground beef
1 (4.5-ounce) can diced green chiles
kosher salt and fresh black pepper
1 cup canned corn kernels, drained, rinsed
1 cup canned black beans, drained, rinsed
1 1/2 cups Mexican blend cheese (inside enchiladas)
1 cup Mexican blend cheese (on top of enchiladas)
10 medium-sized flour tortillas
1/4 cup fresh cilantro leaves, chopped
1/2 avocado, chopped
1/2 tomato, chopped

Directions:
1) Preheat oven to 375. Pour 1 cup enchilada sauce in the bottom of a 9×13 baking dish. Set aside.
2) Heat olive oil in a skillet over medium-high heat. Add ground beef, green chiles, and salt and pepper to taste. Cook until browned, about 5 minutes, breaking up beef while it cooks and mixing with chiles. Strain to remove excess fat.
3) In a bowl, combine the beef, corn, beans, and cup and a half of cheese.
4) Assemble the enchiladas: lay a tortilla on a flat surface and spoon in 1/3 cup of mixture into the center. Roll up and place seam side down into baking dish (on top of sauce). Continue with all 10 tortillas.
5) Pour remaining enchilada sauce evenly over enchiladas, and sprinkle on last cup of cheese.
6) Bake for 20 minutes.
7) Garnish with cilantro, avocado, and tomato. Serve immediately.