beef steaks with pepper-onion relish

INGREDIENTS

1/4  cup seasoned fine dry bread crumbs
1/4  cup grated Parmesan cheese
1   tablespoon snipped fresh parsley
1/4  teaspoon salt
Dash dash ground black pepper
1   beaten egg
1   tablespoon water
3   cloves garlic, minced
6   beef tenderloin steaks, cut 1/2 inch thick (1 to 1-1/4 pounds)
2   tablespoons olive oil or cooking oil
3   red, green, and/or yellow sweet peppers, cut into bite-size strips
2   large onions, thinly sliced and separated into rings (3 cups)
1   sprig fresh rosemary or 1/2 teaspoon dried rosemary, crushed
3   tablespoons red wine vinegar
1   tablespoon butter or margarine
Snipped fresh rosemary (optional)

DIRECTIONS

1. In a shallow dish combine bread crumbs, Parmesan cheese, parsley, salt, and black pepper. In another dish stir together the egg and water. Rub about half of the garlic over steaks. Dip steaks in egg mixture; coat with crumb mixture. Set aside.
2. For the relish, in a large skillet heat 1 tablespoon of the oil over medium heat. Add the remaining garlic, the sweet peppers, onion, and rosemary sprig or dried rosemary; cover and cook for 10 to 15 minutes or until tender, stirring occasionally. Remove fresh rosemary, if used. Stir in vinegar. Remove from heat; keep warm.
3. Meanwhile, in a large skillet heat butter or margarine and remaining oil over medium-high heat. Add meat; reduce heat to medium. Cook, uncovered, to desired doneness, turning once. [Allow 10 to 12 minutes for medium doneness (160 degrees F).] Serve with the relish. If desired, sprinkle with snipped rosemary. Makes 6 servings.

beef, main dish 2:55 AM No comments

beef and vegetable teriyaki

INGREDIENTS

2   tablespoons vegetable oil
1   boneless beef sirloin steak, 3/4-inch thick (about 1 pound), cut into very thin strips
4   green onions, cut into 1-inch pieces (about 1/2 cup)
2   medium carrots, diagonally sliced (about 1 cup)
1   medium green or red pepper, cut into 1-inch pieces (about 1 cup)
1  10 1/2 ounce can Campbell's® Au Jus Gravy
2   tablespoons soy sauce
1   tablespoon cornstarch
1/2  teaspoon ground ginger
1/8  teaspoon crushed red pepper
4   cups hot cooked regular long-grain white rice

DIRECTIONS

1. Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the beef and cook until it's browned and the juices evaporate, stirring often. Remove the beef from the skillet.
2. Add the remaining oil, onions, carrots and green pepper to the skillet. Cook until the vegetables are tender-crisp, stirring often. Return the beef to the skillet.
3. Stir the gravy, soy, cornstarch, ginger and crushed red pepper in a small bowl until the mixture is smooth. Add the gravy mixture to the skillet and heat to a boil, stirring constantly. Cook and stir for 1 minute. Serve over the rice.
4. Helper: To make slicing easier, freeze the beef for 1 hour.

beef, main dish 2:52 AM No comments

here's lookin at you

INGREDIENTS

1/2  pound lean ground beef
1   cup fresh bread crumbs
1/3  cup finely chopped onion
1   egg
3   cloves garlic, minced
2   teaspoons Worcestershire sauce
1/4  cup onion, finely chopped
3   cloves garlic, minced
3/4  teaspoon dried oregano, crushed
1/2  teaspoon dried basil, crushed
3/4  teaspoon salt
1/2  teaspoon ground black pepper
2   tablespoons olive oil
1/4  cup finely chopped onion
3   cloves garlic, minced
3/4  teaspoon dried oregano, crushed
1/2  teaspoon dried basil, crushed
1  28  ounce can crushed tomatoes in puree
4   packages (2.1 ounces, 15 pieces) baked mini phyllo shells
2   ounces thinly sliced part-skim mozzarella
30   pitted black olives, halved lengthwise

DIRECTIONS

1. In medium bowl mix together ground beef, bread crumbs, 1/3 cup of the chopped onion, egg, 3 cloves garlic, Worcestershire sauce, 3/4 teaspoon oregano, 1/2 teaspoon basil, 3/4 teaspoon salt, and pepper. Divide mixture into 60 portions and roll into ball.
2. In large skillet heat oil over medium high heat. Brown meat balls on all sides, shaking skillet to loosen, preferably in 2 batches. Remove all meatballs to plate; reserve. Add remaining 1/4 cup onion, 3 cloves garlic, 3/4 teaspoon oregano, and 1/2 teaspoon basil to skillet; cook and stir for 3 to 4 minutes or until onion is tender. Add tomatoes and reserved meatballs; bring to a boil. Reduce heat to low; simmer until meatballs are cooked through, 20 to 25 minutes.
3. Preheat oven to 350 degree F. Place phyllo shells on baking sheet. Heat through, 5 to 6 minutes. Place a scant tablespoon of sauce in each phyllo cup. Top with a meatball.
4. For eyeball decoration, cut out 60, 3/4-inch circles from sliced mozzarella using aspic or small round cookie cutter. Place one circle of cheese on each meatball. Cut out small circles from olive half using a drinking straw. Place olive circles on top of cheese. Return to oven, 1 to 2 minutes or until cheese just begins to soften. Serve warm. Makes 60 eyes (30 servings).

appetizers, beef 2:33 AM No comments

indian beef patties with cucumber yogurt sauce

INGREDIENTS

1/2  cup plain low-fat yogurt
1/3  cup chopped, seeded cucumber
1/4  cup finely chopped onion
2   tablespoons finely chopped, seeded fresh jalapeno chile pepper*
1   tablespoon snipped fresh mint or 1 teaspoon dried mint, crushed
1/2  teaspoon ground cumin
1/2  teaspoon bottled minced garlic (1 clove) or 1/8 teaspoon garlic powder
1/4  teaspoon salt
8   ounces lean ground beef 
Indian flat bread (optional)

DIRECTIONS

1. For sauce, in a small bowl, stir together yogurt and cucumber. Cover and chill until ready to serve.
2. In a medium bowl, combine onion, jalapeno pepper, mint, cumin, garlic or garlic powder, and salt. Add ground meat; mix well. Form meat mixture into two 3/4-inch-thick patties.
3. Place patties on the rack of an uncovered grill directly over medium coals. Grill for 14 to 18 minutes or until patties are done (160 degree F),** turning once. If desired, serve the patties on flat bread. Spoon sauce over patties. Makes 2 servings.

Note
* Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Note
** The internal color of a burger is not a reliable doneness indicator. A beef or pork patty cooked to 160 degree F is safe, regardless of color. To measure the doneness of a patty, insert an instant-read thermometer through the side of the patty to a depth of 2 to 3 inches.

beef, main dish 2:04 AM No comments

slow-roasted beef ribs with mushroom stroganoff

INGREDIENTS

3   pounds beef short ribs, cut into 2 ribs apiece

Kosher salt 

Freshly ground black pepper 

Extra-virgin olive oil

2   cups sliced white button mushrooms

2   cloves garlic, peeled and minced

1/2  cup chopped shallots

1/4  cup cognac

2   cups heavy whipping cream

1   tablespoon Dijon mustard

1/2  cup sour cream

1   pound egg noodles

3   tablespoons unsalted butter

2   tablespoons chopped fresh Italian flat-leaf parsley 

Sprigs fresh Italian flat-leaf parsley, for garnish

DIRECTIONS

1. Preheat oven to 300 degrees F. Arrange short ribs on a roasting tray and drizzle with a little oil. Season well with salt and pepper. Roast ribs for 2 1/2 hours until meat is falling off the bones.

2. Meanwhile, for the sauce, heat a large saute pan over high heat and add a 3-count of olive oil(about 3 tablespoons). Add mushrooms and cook for 3 minutes, until brown. Add garlic and shallots and toss to combine. Season with salt and pepper. Cook for 2 minutes more, until garlic and onion become fragrant. Remove pan from heat and carefully add cognac, scraping to deglaze the pan. Return to heat and add whipping cream. Reduce heat and simmer, until reduced by half. Turn off heat and stir in mustard and sour cream. Season with salt and pepper. Keep warm until ready to serve.

3. Cook noodles in a large pot of salted boiling water according to package directions. Drain well; toss with butter and chopped parsley while still hot. Pile buttered parsley noodles high on a plate, top with ribs, and finish with stroganoff sauce. Garnish with parsley.

beef, main dish 1:58 AM No comments

beef roast with tomato-wine gravy

INGREDIENTS

1  2 - 2 1/2 pound beef chuck pot roast
Nonstick cooking spray
2   medium turnips, peeled and cut into 1-inch pieces (2 cups)
3   medium carrots, cut into 1/2-inch pieces (1 1/2 cups)
1  15  ounce can tomato sauce
1/4  cup dry red wine or reduced-sodium beef broth
3   tablespoons quick-cooking tapioca
1/4  teaspoon salt
1/8  teaspoon ground allspice
1/8  teaspoon black pepper
1   pound winter squash, peeled, seeded, and cut into thin wedges or 1 1/2- to 2-inch pieces (2 cups)

DIRECTIONS

1. Trim fat from roast. If necessary, cut roast to fit into a 3 1/2- to 6-quart slow cooker. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat skillet over medium heat. Brown roast on all sides in hot skillet.
2. Meanwhile, in the slow cooker stir together turnips, carrots, tomato sauce, red wine or beef broth, tapioca, salt, allspice, and pepper. Place roast to cover vegetables. Place squash on roast. Cover and cook on low-heat setting for 10 to 12 hours or high-heat setting for 5 to 6 hours.
3. Transfer roast and vegetables to a warm serving platter. Skim fat from tomato sauce mixture in slow cooker. Pass tomato sauce mixture with roast. Makes 6 (4 ounces cooked meat, 1/2 cup vegetables, and 1/2 cup gravy) servings.

beef, main dish 1:46 AM No comments

beef sirloin tips with smokey pepper sauce

INGREDIENTS

1 1/2  pounds beef sirloin tip steak
1/2  teaspoon smoked paprika or paprika
1   tablespoon vegetable oil
1  12 - 16  ounce jar roasted red and/or yellow sweet peppers
1/2  cup hickory- or mesquite-flavored barbecue sauce
1/4  cup coarsely chopped fresh Italian (flat-leaf) parsley

DIRECTIONS

1. Trim meat and cut into 1- to 1-1/2-inch chunks; sprinkle with paprika. In a 12-inch skillet, heat oil over medium-high heat. Add meat; brown 5 minutes or to desired doneness. Remove from skillet; keep warm.
2. Meanwhile, drain roasted red peppers, reserving liquid. Cut up roasted peppers. Measure 1/2 cup of the reserved liquid (if needed, add enough water to equal 1/2 cup). Add peppers and the liquid to the skillet. Add barbecue sauce. Cook, uncovered, 5 to 10 minutes, stirring frequently until sauce is slightly thickened. Return meat to skillet; heat through.
3. Sprinkle with parsley. Makes 4 servings.

beef, main dish 1:39 AM No comments

burgundy beef stew (boeuf bourguignonne)

INGREDIENTS

1/4  cup Atkins Cuisine All Purpose Baking Mix
3   pounds beef chuck roast, cut into 1 1/2-inch cubes
1/4  pound bacon slices
3   tablespoons canola oil
1 1/2  cups chopped onion
2/3  cup chopped carrots
1   celery stalk, chopped
2   garlic gloves
2   cups red wine
29   ounces beef broth
1   teaspoon 1 bay leaf
1/2  pound white mushrooms, quartered
1   tablespoon fresh thyme
1   tablespoon chopped fresh parsley

DIRECTIONS

1. Season beef cubes with salt and pepper. Spread bake mix in a baking dish and lightly coat cubes, tapping to remove any excess.
2. In a large stock pot (or Dutch oven) over medium heat, cook bacon until crisp. Remove bacon, crumble, and set aside.
3. Add oil to remaining bacon fat in pot. Over medium-high heat, brown beef cubes in batches. Remove beef from pot, and add onion, carrot, and celery and saute over medium heat for about 8 minutes, or until softened. Add garlic and cook for another 30 seconds, until aroma is released.
4. Pour in wine and increase heat to high. Boil wine until reduced to 1 cup, about 5 minutes. Return beef and accumulated juices to pot. Pour in beef broth and add bay leaf. Reduce heat to low, cover partially and simmer 2 hours. Add mushrooms, thyme, and parsley and continue cooking for another 30 minutes, until beef is fork-tender and sauce has thickened.
5. Remove bay leaf, and serve with crumbled bacon.

beef, main dish, stew 1:32 AM No comments

orange-beef stir-fry

INGREDIENTS

12   ounces beef top round steak
1   teaspoon finely shredded orange peel
1/2  cup orange juice
1   tablespoon cornstarch
1   tablespoon soy sauce
1   teaspoon sugar
1   teaspoon instant beef bouillon granules
1   tablespoon cooking oil
4   green onions, bias-sliced into 1-inch pieces (2/3 cup)
1   clove garlic, minced
6   cups coarsely shredded fresh spinach (8 ounces)
1/2 8  ounce can sliced water chestnuts, drained
2   cups hot cooked rice 
Slivered orange peel (optional)

DIRECTIONS

1. Trim fat from beef. Partially freeze beef. Thinly slice across grain into bite-size strips. Set aside.
2. For sauce, in a small bowl stir together orange peel, orange juice, cornstarch, soy sauce, sugar, and bouillon granules. Set aside.
3. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry green onions and garlic in hot oil for 1 minute. Remove green onion mixture from the wok.
4. Add beef to the hot wok. Stir-fry for 2 to 3 minutes or until cooked through. Push beef from the center of the wok.
5. Stir sauce. Add sauce to the center of the wok. Cook and stir until thickened and bubbly. Return green onion mixture to the wok. Add spinach and water chestnuts. Stir all ingredients together to coat with sauce. Cover and cook for 1 minute more or until heated through. Serve immediately over hot cooked rice. Sprinkle with slivered orange peel, if desired. Makes 4 servings.

beef, main dish 1:28 AM No comments

beef and sweet potato pan roast

INGREDIENTS

1   tablespoon dried Italian seasoning
1   tablespoon bottled roasted minced garlic
1   teaspoon salt
1/2  teaspoon crushed red pepper
3   tablespoons olive oil
2   pound medium orange and/or white sweet potatoes, cut into 1-inch wedges
4  6 - 8  ounces beef shoulder petite tenders or 1-1/2 to 2 lb. beef tenderloin
1   cup cherry tomatoes
1   recipe Chopped Parsley Topping

Chopped Parsley Topping
1/4  cup snipped fresh parsley
2   teaspoons finely shredded orange peel
2   cloves garlic, minced
1/8  teaspoon salt

DIRECTIONS

1. Preheat oven to 425 degrees F. In a bowl combine Italian seasoning, garlic, salt, and crushed red pepper. Stir in olive oil. Divide seasoning mixture between two large self-sealing plastic bags. Place sweet potatoes in one bag; shake to coat potatoes. Spread potatoes in a single layer on greased shallow roasting pan. Roast, uncovered, for 15 minutes.
2. Meanwhile, place beef tenders in remaining bag. Shake to coat. In a skillet brown beef tenders over medium-high heat, turning to brown evenly. Stir sweet potatoes in roasting pan and push to edges of pan. Place beef tenders in center of pan. Roast, uncovered, for 5 minutes. Add tomatoes; roast 10 to 15 minutes more or until instant-read thermometer inserted in center of thickest part of tenders registers 145 degrees F for medium-rare or 160 degrees F for medium doneness. Let stand for 10 minutes before carving. Serve with Chopped Parsley Topping. Makes 6 servings.
Chopped Parsley Topping
1. Stir together parsley; orange peel; garlic; and salt.

Note
Beef Shoulder Petite Tenders: The versatile petite tender is relatively new to the market. This juicy, lean cut from the top of the shoulder requires little or no marinating. Serve it roasted, grilled, or stir-fried. Each tender serves two.

Tip
Test Kitchen Tip: To substitute beef tenderloins for shoulder petite tenders, prepare potatoes and meat as at left, except do not roast potatoes before adding beef. Place browned tenderloin in center of greased roasting pan. Place potato wedges around pan edges. Roast, uncovered, 30 to 35 minutes for medium-rare (140 degrees F) or 40 to 45 minutes for medium (155 degrees F). Let stand for 5 minutes before carving beef.

beef, main dish 6:08 AM No comments

thai beef salad with mint & cilantro

INGREDIENTS

Dressing:
1   small clove garlic
1   fresh red hot chile (like a red jalapeno), stemmed, cut in half crosswise (not seeded)
2   tablespoons fresh lime juice
1 1/2  tablespoons fish sauce
2   tablespoons very thinly sliced lemongrass (from 2 stalks; remove the tough outer leaves and slice the tender white core)
1 1/4  teaspoons light brown sugar
1/4  teaspoon red chile flakes

Steak:
1/2  tablespoon vegetable oil 
1-inch-thick beef strip steak (also called New York strip), 9 to 10 ounces
1/4  cup thinly sliced shallot rings (from about 2 medium shallots)
1/4  cup loosely packed fresh mint leaves, roughly chopped
3   tablespoons roughly chopped cilantro leaves and stems
1/2 - 1   tablespoon ground toasted rice
Iceberg lettuce leaves for serving

DIRECTIONS

1. Make the dressing: Using a chef's knife, mince the garlic and one of the chile halves and then scrape them together against the cutting board with the flat side of the knife until they make a coarse paste (you can also do this in a mortar and pestle). Put the paste in a small bowl. Slice the remaining chile half into thin rings and add it to the paste, along with the lime juice, fish sauce, lemongrass, brown sugar, and red chile flakes. Stir well and set aside.
2. Cook the steak: Heat the oil in a medium skillet over medium high heat. Sear the steak until it is well browned on one side, 5 to 6 minutes. Flip and cook until the second side is dark brown and the meat is medium rare (touch the steak or cut into it to check), another 5 to 6 minutes. Transfer to a cutting board and let rest for 5 minutes. Slice the steak thinly and then cut into bite-size pieces.
3. In a medium bowl, combine the beef (and any accumulated juices), shallots, mint, and cilantro. Stir the dressing and pour it on top. Toss gently. Add the ground toasted rice, if using, and toss.
4. Transfer the beef to a platter and serve immediately with the lettuce leaves, or plate individual servings with a portion of beef cradled in a few lettuce leaves.

Tips:

1. For ground toasted rice, put 2 tablespoons uncooked rice (preferably sticky rice) in a small, dry frying pan over medium heat. Cook, stirring frequently, until the grains are toasted and golden, about 10 minutes. (The rice may smoke; use your exhaust fan). Let cool for a few minutes and then grind into a coarse powder in a spice grinder or with a mortar and pestle.

beef, salads 6:05 AM No comments

slow-cooked beef with carrots and cabbage

INGREDIENTS

8   ounces boneless beef chuck pot roast
1/4  teaspoon dried oregano, crushed
1/4  teaspoon ground cumin
1/4  teaspoon paprika
1/4  teaspoon ground black pepper
1/8  teaspoon salt  
Nonstick cooking spray
3   medium carrots, cut into 2-inch pieces
2   small garlic cloves, minced
1/3  cup lower-sodium beef broth
2   cups coarsely shredded cabbage

DIRECTIONS

1. Trim fat from meat. In a small bowl, combine oregano, cumin, paprika, pepper, and salt. Sprinkle mixture evenly over meat; rub in with your fingers. Coat a medium nonstick skillet with cooking spray; heat skillet over medium heat. Add meat to skillet; cook on all sides until browned.
2. Meanwhile, in a 1 1/2- or 2-quart slow cooker, combine carrots and garlic. Pour broth over carrots. Top with meat.
3. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. If no heat setting is available, cook for 5 to 5 1/2 hours.
4. If using low-heat setting, turn to high-heat setting (or if no heat setting is available, continue cooking). Add cabbage. Cover and cook for 30 minutes more. Using a slotted spoon, transfer cabbage, meat, and carrots to a serving platter.

beef, main dish 6:01 AM No comments

ginger beef stir-fry

INGREDIENTS

8   ounces beef top round steak
1/2  cup reduced-sodium beef broth
3   tablespoons reduced-sodium soy sauce
2 1/2  teaspoons cornstarch
2 - 3   teaspoons grated fresh ginger
Nonstick cooking spray
1 1/2  cups sliced fresh mushrooms
1   medium carrot, thinly bias sliced
3   cups small broccoli florets or 1 pound fresh asparagus spears, trimmed and cut into 2-inch-long pieces
1   small red sweet pepper, seeded and cut into 1/4-inch-wide strips (1 cup)
1   tablespoon cooking oil
2   green onions, bias-sliced into 2-inch lengths (1/4 cup)
2   cups hot cooked brown rice

DIRECTIONS

1. If desired, partially freeze beef for easier slicing. Trim fat from beef. Thinly slice beef across the grain into bite-size strips. Set aside. For sauce: In a small bowl, stir together beef broth, soy sauce, cornstarch, and ginger; set aside.
2. Lightly coat an unheated wok or large nonstick skillet with nonstick cooking spray. Preheat over medium-high heat. Add mushrooms and carrot; stir-fry for 2 minutes. Add broccoli and sweet pepper; stir-fry about 2 minutes more or until vegetables are crisp-tender. Remove vegetables from wok.
3. Carefully add oil to wok. Add beef; stir-fry for 2 to 3 minutes or until desired doneness. Push beef from center of wok. Stir sauce. Add sauce to center of wok. Cook and stir until thickened and bubbly.
4. Return vegetables to wok. Add green onions. Stir all ingredients together to coat with sauce; heat through. Serve immediately over hot cooked rice. Makes 4 servings (1 cup beef mixture with 1/2 cup rice per serving).

beef, main dish 5:58 AM No comments

spiced beef kabobs with mashed carrots

INGREDIENTS

1/4  cup reduced-sodium soy sauce
3   tablespoons vegetable oil
2   tablespoons lemon juice
2   tablespoons packed brown sugar
6   cloves garlic, smashed
1   teaspoon crushed red pepper
1   pound boneless beef chuck or sirloin, trimmed of fat and cut in 1-inch cubes
1   recipe Mashed Carrots, see below
1   recipe Lemon Gremolata, see below

Mashed Carrots
1   pound peeled and sliced carrots 
salted water
1   tablespoon lemon juice
1   tablespoon olive oil 
black pepper

Lemon Gremolada
1/4  cup snipped fresh basil
2   teaspoons shredded lemon peel
1   clove minced garlic

DIRECTIONS

1. In a self-sealing plastic bag in shallow dish add soy sauce, oil, lemon juice, brown sugar, garlic, and red pepper. Add meat to bag. Seal and turn to coat. Marinate, refrigerated, 4 to 24 hours, turning bag occasionally.
2. Drain beef mixture, discard marinade. Thread beef on 8-inch wooden* or metal skewers, leaving 1/4-inch between.
3. For charcoal grill, cook skewers on rack of uncovered grill directly over medium coals for 10 to 14 minutes or until desired doneness, (160 degrees F for medium) turning occasionally and moving to cooler areas of grill if browning too quickly. (For gas grill, preheat. Reduce heat to medium. Add skewers to grill. Cover; grill as above.) Makes 4 servings.
4. Serve with Mashed Carrots. Sprinkle with Lemon Gremolata.

Mashed Carrots
1. In medium saucepan cook carrots, covered, in small amount of boiling salted water 12 to 15 minutes or until tender. Drain; return to saucepan. Add lemon juice and olive oil. Mash until nearly smooth. Season to taste with black pepper.

Lemon Gremolada
1. In small bowl combine basil, lemon peel and garlic.

Tip
* If using wooden skewers, soak in water for 30 minutes before using.

beef, main dish 5:49 AM No comments

beef-on-a-stick

INGREDIENT

Beef and Marinade
1 1/4  pounds boneless beef sirloin steak
1   teaspoon seasoned pepper blend
1   teaspoon garlic salt
1/2  cup extra virgin olive oil
1/2  cup frozen orange juice concentrate, thawed
1/2  cup pineapple juice
1   tablespoon low-sodium soy sauce
1   teaspoon stone-ground mustard

Orange Chili Sauce
1/2  cup chili sauce
1/2  cup orange marmalade
2   teaspoons Worcestershire sauce

DIRECTIONS

1. Season beef with pepper blend and garlic salt. Slice beef across the grain into 1/4-inch-thick slices; set aside.
2. For marinade, in a large zip-top plastic bag, combine olive oil, orange juice concentrate, pineapple juice, soy sauce, and mustard. Add beef strips to bag. Squeeze out air and seal. Shake bag to distribute marinade. Marinate in the refrigerator for 2 to 3 hours.
3. For the orange chili sauce, in a small saucepan stir together chili sauce, marmalade, and Worcestershire sauce until well mixed. Simmer over medium heat until marmalade dissolves. Set aside.
4. Set up grill for direct cooking over high heat. Remove beef strips from marinade and discard marinade. Thread beef on wooden skewers*, accordion style. Place skewers on hot grill. Cook for 2 to 3 minutes per side. Serve beef sticks warm with orange chili sauce on the side. Makes 8 appetizer servings (2 Tbsp. sauce each).

Tip
*Soak skewers in warm water 30 minutes before using.

beef, main dish 5:43 AM No comments

sesame beef kabobs

INGREDIENTS

12   ounces beef flank steak
2   tablespoons reduced-sodium soy sauce
2   tablespoons toasted sesame oil
1   green onion, sliced
1 1/2  teaspoons sugar or sugar substitute* equivalent to 1-1/2 teaspoons sugar
1 1/2  teaspoons dry sherry (optional)
2   cloves garlic, minced
1/2  teaspoon sesame seeds
1/2  teaspoon crushed red pepper
2   small orange and/or red sweet peppers, quartered
4   limes, each cut into 8 wedges
3/4  cup fresh pea pods, trimmed and halved crosswise diagonally
30   strawberry, grape, and/or cherry tomatoes 
Sesame seeds

DIRECTIONS

1. Trim fat from meat. Score both sides of meat in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place meat in a resealable plastic bag set in a shallow dish.

For marinade:

1. In a small bowl, combine soy sauce, sesame oil, green onion, sugar, sherry (if desired), garlic, the 1/2 teaspoon sesame seeds, and the crushed red pepper. Pour marinade over meat. Seal bag; turn to coat meat. Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally. Drain meat, discarding marinade.
2. Place meat on the rack of an uncovered grill directly over medium coals. Grill for 12 to 14 minutes or until medium (160 degrees F), turning once halfway through grilling. While the meat is grilling, add sweet pepper pieces and lime wedges to grill. Grill for 4 to 5 minutes or until lightly charred, turning once halfway through grilling. Cut meat and sweet peppers into 1-inch pieces
3. Meanwhile, in a small saucepan, cook pea pods in a small amount of boiling water for 2 to 4 minutes or until crisp-tender; drain.
4. To serve, thread meat pieces, sweet pepper pieces, pea pods, and tomatoes onto wooden skewers. Sprinkle with additional sesame seeds and serve with the grilled lime wedges. Makes 30 servings

Note
*Sugar Substitutes: Choose from Splenda® Granular or Sweet 'N Low® bulk or packets. Follow package directions to use product amount equivalent to 1-1/2 teaspoons sugar.
PER SERVING WITH SUBSTITUTE: same as above, except 29 cal.

beef, kabob, main dish 5:37 AM No comments

shredded beef lo mein

INGREDIENTS

12   ounces dried lo mein noodles, Chinese egg noodles, or fettuccine
1   large onion, sliced
1   tablespoon cooking oil
1  16  ounce package frozen broccoli, carrots, red peppers, celery, water chestnuts, and mushrooms stir-fry vegetables
2   cups Shredded Beef Master Recipe (see below)
1  12.1 ounce jar stir-fry sauce
1  4  ounce can (drained weight) sliced mushrooms, drained
1/3  cup coarsely chopped cashews
2   green onions, cut into thin strips

Shredded Beef Master Recipe

3 - 3 1/2  pounds boneless beef chuck pot roast
2   large onions
2   cloves of garlic
1  14  ounce can broth
1   tablespoon Worcestershire sauce
2   teaspoons dry mustard
1   teaspoon dried thyme
1/2  teaspoon salt
1/4  teaspoon cayenne pepper

DIRECTIONS

1. Make the Shredded Beef Master Recipe (below), in your Slow Cooker.
2. Prepare noodles according to package directions; set aside.
3. In a large skillet or wok, cook and stir sliced onion in hot oil over medium-high heat for 2 minutes. Add frozen stir-fry vegetables; cook and stir about 5 minutes more or until crisp-tender. Add shredded beef, stir-fry sauce, and mushrooms. Heat until bubbly. Serve over noodles. Top with cashews and green onion. Makes 4 to 6 servings.

Shredded Beef Master Recipe
1. Trim fat from pot roast. Cut onions into thin wedges and mince garlic. Add onions and garlic to a 4 to 5-quart slow cooker. Top with beef. If necessary, cut up meat to fit in cooker. In a medium bowl, combine broth, Worcestershire sauce, dry mustard, thyme, salt, and cayenne pepper. Pour over beef in cooker. Cover and cook on low-heat setting for 11 to 12 hours or on high-heat setting for 5-1/2 to 6 hours. Remove beef and onion from cooker, reserving juices. Using two forks, shred beef, discarding any fat. Skim fat from juices. Add onion to beef; add enough juices to beef to moisten. Place 2-cup portions of beef in airtight containers and refrigerate for up to 3 days or freeze for up to 3 months. Makes 6 cups

beef, main dish 5:33 AM No comments

beef and chipotle burritos

INGREDIENTS

1 1/2  pounds boneless beef round steak, cut 3/4 inch thick
1  14 1/2 ounce can low-sodium diced tomatoes, undrained
1/3  cup chopped onion
1 - 2   canned chipotle chile peppers in adobo sauce, chopped*
1   teaspoon dried oregano, crushed
1   clove garlic, minced
1/4  teaspoon salt
1/4  teaspoon ground cumin
6  6 - 7  inches whole wheat or low-fat flour tortillas, warmed
3/4  cup shredded reduced-fat cheddar cheese (3 ounces) (optional)
1   Pico de Gallo Salsa (below) (optional)

Pico de Gallo Salsa:

1   cup finely chopped tomato, (2 medium)
2   tablespoons finely chopped onion
2   tablespoons snipped fresh cilantro
1   fresh serrano chili pepper, seeded and finely chopped
1/2  cup chopped, peeled jicama
1/4  cup thin radish strips

DIRECTIONS

1. Trim fat from meat. Cut meat into 6 pieces. In a 3-1/2- or 4-quart slow cooker, place meat, undrained tomatoes, onion, chipotle peppers, oregano, garlic, salt, and cumin.
2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3. Remove meat from slow cooker; reserve cooking liquid. Using two forks, pull meat apart into shreds. Stir enough of the reserved cooking liquid into meat to moisten.
4. To serve, spoon meat just below centers of tortillas. If desired, top with cheese and Pico de Gallo Salsa. Roll up tortillas. Makes 6 burritos.

Pico de Gallo Salsa
1. In a small bowl, combine tomato, onion, cilantro, and serrano chile pepper.* Stir in jicama and radish strips. Cover and chill for several hours before serving.

Tip
*Test Kitchen Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

beef, main dish 5:28 AM No comments

stuffed beef brisket

INGREDIENTS

1/2  cup chopped dried figs or prunes (3 ounces)
1/4  cup brandy
1   large leek, white and pale green part only, or 1 medium onion, chopped (1/2 cup)
2   teaspoons olive oil
1   small pear, cored and finely chopped
2   cloves garlic, minced
1/4  cup chopped toasted pecans
2   tablespoons fine matzo crumbs
1   teaspoon finely shredded lemon peel
1/2  teaspoon dried thyme, crushed
1/4 - 1/2  teaspoon coarsely ground black pepper
1  2 - 2 1/4 pound beef brisket
2   tablespoons olive oil

DIRECTIONS

1. Place dried fruit and brandy in a small saucepan and place over low heat just until hot (do not boil). Remove from heat, cover, and let stand for 15 to 20 minutes until fruit is plumped and most of the liquid is absorbed. Drain fruit, reserving liquid.
2. Meanwhile, cook leek or onion in the 2 teaspoons olive oil in a medium-skillet until tender. Add any remaining brandy from soaking fruit, the pear, and garlic; cook and stir until tender. Add plumped fruit to pear mixture along with pecans, matzo crumbs, finely shredded lemon peel, thyme, and pepper.
3. Make a horizontal cut through the beef brisket, splitting almost in half but leaving meat attached on one side; spread open. Lightly pound entire surface with the flat side of a meat mallet until about 1/2 inch thick. Season lightly with salt and pepper. Spread fruit mixture over meat to within 1/2 inch of edges. Starting from a long edge, roll up meat and fruit mixture; tie with kitchen string at 1-inch intervals.
4. Brown meat in the 2 tablespoons olive oil in a large skillet or Dutch oven. Place on a rack in a roasting pan. Roast in a 375 degree F oven about 40 minutes or until a meat thermometer inserted near the center registers 140 degrees F. Transfer to a platter; cover with foil. Let stand 10 minutes before slicing and serving (temperature wil rise 5 degrees F during standing). Makes 8 servings.

beef, main dish 5:21 AM No comments

grilled beef tenderloin & escarole

INGREDIENTS

1   cup grape tomatoes
2   tablespoons extra-virgin olive oil, divided
2   tablespoons finely shredded Parmesan cheese, divided
1   tablespoon balsamic vinegar
1   tablespoon chopped fresh basil
3/4  teaspoon salt , divided
1/2  teaspoon freshly ground pepper, divided
1   clove garlic, minced
2   large heads escarole or romaine lettuce, outermost leaves removed
1   pound beef tenderloin (filet mignon) or sirloin steak, trimmed and cut into 4 steaks, 1-1 1/2 inches thick

DIRECTIONS

1. Preheat grill to medium-high.
2. Place tomatoes, 1 tablespoon oil, 1 tablespoon Parmesan, vinegar, basil, 1/4 teaspoon salt and 1/4 teaspoon pepper in a food processor or blender; pulse until coarsely chopped. Set aside. Combine the remaining 1 tablespoon oil and garlic in another small bowl.
3. Leaving the root ends intact, cut escarole (or romaine) heads into quarters (the root will keep the leaves from falling apart); brush the cut sides with the garlic-oil mixture and sprinkle with 1/4 teaspoon salt. Season both sides of steak with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Pat the remaining 1 tablespoon Parmesan onto both sides of the steak.
4. Oil the grill rack (see Tip). Grill the escarole (or romaine), turning occasionally, until the inner leaves have softened and the outer leaves have begun to char, about 4 minutes total. Transfer to a cutting board to cool. Grill the steaks, turning once, until desired doneness, 8 to 12 minutes total for medium.
5. Cut the root ends off the escarole (or romaine) and discard. Chop the leaves into bite-size pieces. Serve the steak and grilled greens drizzled with the reserved tomato vinaigrette.

Tip:

1. Tip: To oil the grill rack: oil a folded paper towel, hold it with tongs and rub it over the rack. Do not use cooking spray on a hot grill.

beef, main dish 8:58 AM No comments