Not exact matches
Preparation: - Add the thinly
sliced beef sirloin to a large bowl, and season with a couple of pinches of salt and cracked black
pepper, plus the onion powder, and toss to coat; sprinkle over 2 tablespoons of the flour, and again, toss to coat.
Spread however much tomato sauce you like evenly over the cooked pizza crust; top with mushrooms and half the bell
peppers; add 3/4 of the mozzarella cheese, followed by the cooked ground
beef, the rest of the bell
peppers and
sliced olives.
1 tbsp coconut oil 2 shallots, chopped 1.5 cups chicken broth 1.5 cups
beef broth 3 cups water, more if needed 2» galangal or ginger, peeled,
sliced and crushed, wrapped in cheesecloth or put in a tea ball 1 lb carrots, coarsely chopped 1 lb tomatoes, coarsely chopped 1 lb spinach, washed and coarsely chopped 2 tsp fish sauce salt and white
pepper to taste
• 1 1/2 pounds very thinly
sliced beef sirloin (I get mine from Trader Joe's), or ribeye • Salt • Cracked black
pepper • 1/4 teaspoon onion powder • 4 tablespoons all - purpose flour, divided use • Olive oil • 2 onions, quartered and thinly
sliced • 10 ounces white mushrooms,
sliced • 1/2 teaspoon dried thyme • 2 cloves garlic, pressed through garlic press • 4 cups
beef stock, hot • 4 sourdough bread bowls, centers hollowed out and reserved for dipping • 4
slices provolone cheese
Spicy Mexican Burgers 1 pound ground
beef 1 teaspoon cumin 1 tablespoon chili powder 1/4 cup chopped cilantro 4
slices Pepperjack cheese
sliced red onion jalapeno
peppers sliced avocado 4 hamburger rolls
Burgers -1 pound of ground
beef (I bought 83 % lean, 17 % fat)-1 large chipotle
pepper, finely chopped, about a tablespoon of reserved adobo sauce -1 / 2 tsp cumin -1 / 2 tsp garlic powder -1 / 2 tsp each salt &
pepper -
Pepper jack cheese - Red onion, thinly
sliced into rings -3 jalapeños,
sliced - honey - Slider buns
Crispy and well seasoned sweet potato
slices topped with an easy «guacamole», ribbons of cucumber, sweet
beef or vine tomatoes, all topped up with crushed chilli and coarsely ground
pepper and salt.
3 tablespoons vegetable oil, divided 2 large shallots, thinly
sliced (1 cup) 1 tablespoon finely chopped peeled ginger 1 large garlic clove, minced 1 1/2 teaspoons Thai green - curry paste (or more if you want to kick it up a little) 2 cups reduced - sodium
beef broth 1 tablespoon fresh lime juice, plus extra
slices for serving 1 red bell
pepper, cut into 1 / 4 - inch strips 1 bunch scallions, trimmed and cut into 3 - inch pieces 3/4 pound dried Asian egg noodles
I like to make my
beef skewers all
beef with a few
slices of onions or
peppers.
lean ground
beef 1 egg, lightly beaten 1/3 cup fresh breadcrumbs (I just grate up a white hamburger bun) 1 large clove of garlic, finely minced 1/4 cup onion, finely chopped 1 teaspoon salt 1 teaspoon black
pepper 1/4 teaspoon dried sage 1/4 teaspoon dried parsley 3 tablespoons ketchup 1 tablespoon Worcestershire sauce A dash Montreal steak seasoning 3
slices of thick -
sliced center - cut bacon 1 can condensed tomato soup (recommended: Campbell's)
4 tablespoons butter 1 tablespoon olive oil 2-1/2 pounds yellow onions, halved lengthwise and
sliced 1 / 4 - inch thick 1 tablespoon granulated sugar 1 tablespoon all - purpose flour 1/2 cup dry red wine 4 cups
beef stock 1 bay leaf 1 tablespoon fresh thyme 1/2 teaspoon kosher salt 1/4 teaspoon black
pepper 1 demi baguette,
sliced 10 ounces Gruyere, grated
4 lbs
beef short - ribs, cut into individual ribs salt and freshly ground black
pepper 1 cup bleached all - purpose flour 1/2 cup olive oil 1/2 cub bourbon 3 tbsp chopped garlic 3 bay leaves 2 tbsp chopped fresh thyme leaves 4 cups
beef stock 1 pint pearl onions 1 cup baby carrots or 1 cup
sliced carrots 1 cup baby turnips or 1 cup
sliced turnips 1 1/2 lbs new or small red potatoes 1/4 cup finely chopped parsley 2 tbsp chopped horse - radish
8 ounces fresh button mushrooms 1 tablespoon canola oil 8 ounces lean ground
beef 1/2 teaspoon dried thyme leaves 1/2 teaspoon dried oregano leaves 1/2 teaspoon ground mustard 1/4 teaspoon dried minced garlic 1/4 teaspoon dried minced onion 1/2 teaspoon each salt and
pepper 1 ball prepared pizza dough 1/3 cup tomato sauce 1/3 cup barbecue sauce 12 ounces Cabot Vermont Sharp Cheddar, shredded (about 2 1/2 cups) 1 plum tomato, seeded and diced 1/2 small red onion, very thinly
sliced 1/2 cup shredded lettuce 1/4 cup light mayonnaise 2 tablespoon yellow mustard
Just saute
peppers and onions and
sliced rare roast
beef from the deli counter then when it's all hot, toss it with some of the mayo and put it over romaine.
:) Leek meatballs slightly adapted from the über beautiful Jerusalem: A Cookbook 450g leeks, trimmed 300g
beef mince 1 fat garlic clove, minced 1 egg 90g breadcrumbs salt and freshly ground black
pepper handful of parsley leaves, chopped Cut the leeks into
slices, rinse well, and steam them for about 20 minutes until completely soft.
Then add the
beef,
sliced mushrooms, salt,
pepper, paprika and garlic powder.
Restaurants were the savior, yet again: I found the above - mentioned La Zi Ji spicy chicken again, along with
beef slices cooked with some nice - looking, apparently dried red
peppers.
To the ground
beef, I add 4
slices of cooked bacon, shredded cheddar cheese, an egg, bread crumbs, garlic powder, salt and
pepper.
Ingredients 1/2 c. minced onion 1 clove garlic 1 lb ground
beef 2 Tbs flour 1 tsp salt 1/4 tsp
pepper 1 — 8 oz can
sliced mushrooms, optional 1 can cream of chicken soup 1 c. sour cream 1/4 c. butter Egg Noodles or Rice Instructions Saute onion and garlic in butter.
thick - cut bacon, finely chopped 1 large onion, finely chopped 1 large green
pepper diced 2 cups jalapenos
sliced 1 large minced garlic 2 pounds lean ground
beef 1 cup Jak Jeckel Winter Cinnamon 1 1/2 teaspoons cumin 1 1/2 teaspoons sweet smoked Spanish paprika 2 cans crushed fire - roasted tomatoes 1 can regular diced tomatoes 1 can tomato sauce 1 cup 2 cans black beans, NOT drained 1 cup Sour cream 1 stalk
sliced scallions 3 cups shredded cheese 2 cups chopped pickles (optional)
ingredients FLANK STEAK WITH CRUNCHY CABBAGE 2 tablespoons olive oil 1 1/2 pound skirt or flank steak 1 1/2 cups red onion (peeled, thinly
sliced) 2 medium carrots (peeled and julienned) 1 jalapeño or Serrano chili (seeded and
sliced) 3 cloves garlic (peeled, minced) 4 cups shredded green cabbage 2 cups shredded red cabbage 1/2 cup low sodium
beef broth 1 lime (juiced and zest) mint (roughly chopped to garnish) cilantro (roughly chopped to garnish) Kosher salt and freshly ground black
pepper (to taste)
1/4 c olive oil + 1 lb (3 small)
beef short ribs + kosher salt and freshly ground black
pepper + 1 finely chopped medium onion + 4 thinly
sliced garlic cloves + 4 c chicken stock + one 8 - oz ham hock + one 28 - oz can whole peeled San Marzano tomatoes, crushed by hand + 2 tsp red wine vinegar + 1 tsp dried oregano + 1 small basil sprig + cooked fusilli, for serving + grated Pecorino Romano, for garnish
2 tablespoons coconut oil 1 brown onion,
sliced 2 garlic cloves, peeled and minced 1/2 red capsicum (
pepper), seeds and membrane removed,
sliced 500 g (1 lb 2 oz)
beef, cut into very thin strips 1 teaspoon turmeric 2 tablespoons freshly - squeezed lemon juice 2 teaspoons freshly grated ginger 2 tablespoons wheat - free tamari 2 tablespoons tahini 1 tablespoon apple cider vinegar 120 g (41/4 oz / 2 cups) broccoli, cut into florets 125 g (41/2 oz / 1 cup) green beans, roughly chopped 100 g (31/2 oz / 1 cup) snow peas (mangetout),
sliced on the diagonal Celtic sea salt and freshly ground black
pepper, to taste brown rice, to serve
Red Curry
Beef and Mushrooms 1 tbsp peanut oil 1 lb top round 1 red bell
pepper, seeded and cut into slivers 8 oz cremini mushrooms,
sliced 2 tsp minced ginger root 3 cloves garlic, minced 3 tsp red curry paste 1 cup low - fat coconut milk 1 cup chicken broth 1/2 lb.
1.5 pounds lamb stew meat, cut into 2 - inch chunks 3 cloves garlic, peeled and mashed 1/4 cup extra virgin olive oil 2 teaspoons ground cumin 1 1/2 teaspoons freshly grated ginger 1/2 teaspoon sea salt 1/2 teaspoon turmeric 1/2 teaspoon paprika 1/2 teaspoon cinnamon 1/8 teaspoon black
pepper 2 teaspoons lemon juice 1 cup stock (
beef or lamb) 2 small / medium potatoes, cut into bite - size pieces (substitute with carrots for GAPS) Grated rind of 1 lemon 8 - 10 black or kalmata olives, pitted and
sliced 1/2 cup pitted prunes or dried apricots, chopped Chopped cilantro for garnish (optional)
A
slice of good - quality white bread (used Italian bread) 1/3 cup milk 1 pound ground
beef, preferably ground chuck 1 Tablespoon onion, chopped very fine 1 Tablespoon chopped parsley 1 egg 1 Tablespoon extra virgin olive oil 3 Tablespoons freshly grated parmigiano - reggiano cheese Whole nutmeg (I used ground nutmeg) Salt Black
pepper, freshly ground Fine, dry, unflavored bread crumbs, spread on a plate (processed about 3 - 4 large Italian bread
slices) Vegetable oil
Ingredients 2 cloves garlic, minced or pressed 1 Tbsp fresh ginger, minced 1/2 cup low sodium soy sauce 1 Tbsp plus 1 tsp rice vinegar 1 tsp sesame oil 1 tsp red chile sauce (such as Sriracha) 2 tbsp brown sugar 1/2 tsp cornstarch 1 pound flank steak (or other
beef steak), very thinly
sliced 1 medium Chinese eggplant *, cut into 1 inch cubes 1 red bell
pepper, diced 2 Tbsp vegetable oil Salt and
pepper to season
beef Green onions,
sliced diagonally for garnish
3 pounds
beef shank and / or chuck roast (I used 1 1/2 pounds each) 2 tablespoons canola oil 2 medium onions, chopped 10 cloves garlic, peeled and smashed 2 - inch piece ginger, thinly
sliced 2 tablespoons fermented black beans 2 teaspoons five spice powder 2 tablespoons Sichuan bean sauce 1 tablespoon hot chili sauce 1/2 cup Shaoxing wine (vodka, vermouth, or sherry will also work) 1/3 cup low - sodium soy sauce 1/3 cup dark soy sauce 1 tablespoon rock sugar 2 cups
beef broth 2 tomatoes, quartered 5 green onions, cut into thirds 3 dried chili
peppers, optional 8 hard boiled eggs, peeled 1 tablespoon Sichuan peppercorns 5 star anise 2 cinnamon sticks 2 bay leaves 5 large carrots,
sliced
2 pieces flanken (short ribs) 1 tbsp olive oil 1 onion, diced 4 cloves garlic, minced 2 stalks celery, diced 2 parsnips, diced 2 carrots, diced 1 container button mushrooms, cleaned and
sliced 1 container baby bella mushrooms, cleaned and
sliced 5 sprigs thyme 1 tbsp soy sauce 10 cups
beef or chicken broth 3/4 cup barley salt and
pepper, to taste
Pepper -
Beef Stir - Fry -------------- 1 (5 oz) package Japanese curly noodles (chucka soba), uncooked 1/3 cup low - sodium soy sauce 1/4 cup low - salt beef broth 3 tbsp dark brown sugar 2 tsp cornstarch cooking spray 3/4 pound top round steak, thinly sliced 1 tsp light sesame oil 2 garlic cloves, minced 1 red bell pepper, seeded and cut into thin strips 8 ounce can sliced water chestnuts, drained 3 ounces snow peas, tri
Beef Stir - Fry -------------- 1 (5 oz) package Japanese curly noodles (chucka soba), uncooked 1/3 cup low - sodium soy sauce 1/4 cup low - salt
beef broth 3 tbsp dark brown sugar 2 tsp cornstarch cooking spray 3/4 pound top round steak, thinly sliced 1 tsp light sesame oil 2 garlic cloves, minced 1 red bell pepper, seeded and cut into thin strips 8 ounce can sliced water chestnuts, drained 3 ounces snow peas, tri
beef broth 3 tbsp dark brown sugar 2 tsp cornstarch cooking spray 3/4 pound top round steak, thinly
sliced 1 tsp light sesame oil 2 garlic cloves, minced 1 red bell
pepper, seeded and cut into thin strips 8 ounce can
sliced water chestnuts, drained 3 ounces snow peas, trimmed
Ingredients For the
Beef - 5 lbs chuck roast - 1 medium sized onion, finely diced - 3 large carrots, peeled and finely diced - 3 celery stalks, finely diced - 5 garlic cloves, minced, - 1/2 a bottle of red wine - 3 cups of beef broth (or enough to cover the beef in the pot)- Salt and pepper to taste - 1 lb crimini or white mushrooms (sliced)- Flat leaf parsley for garnish For the parsnips - 3 large large parsnips, diced - Half and half or heavy cream (enough to cover the parsnips in the pot)- salt to t
Beef - 5 lbs chuck roast - 1 medium sized onion, finely diced - 3 large carrots, peeled and finely diced - 3 celery stalks, finely diced - 5 garlic cloves, minced, - 1/2 a bottle of red wine - 3 cups of
beef broth (or enough to cover the beef in the pot)- Salt and pepper to taste - 1 lb crimini or white mushrooms (sliced)- Flat leaf parsley for garnish For the parsnips - 3 large large parsnips, diced - Half and half or heavy cream (enough to cover the parsnips in the pot)- salt to t
beef broth (or enough to cover the
beef in the pot)- Salt and pepper to taste - 1 lb crimini or white mushrooms (sliced)- Flat leaf parsley for garnish For the parsnips - 3 large large parsnips, diced - Half and half or heavy cream (enough to cover the parsnips in the pot)- salt to t
beef in the pot)- Salt and
pepper to taste - 1 lb crimini or white mushrooms (
sliced)- Flat leaf parsley for garnish For the parsnips - 3 large large parsnips, diced - Half and half or heavy cream (enough to cover the parsnips in the pot)- salt to taste
2 tbsp of olive oil or oil of preference 5 boneless chicken thighs cut into strips (or 3 chicken breasts) 1 medium onion
sliced 1/2 medium red bell
pepper sliced 1/2 medium green bell
pepper sliced 2 tsp of garlic powder 1 tsp of cumin 1/2 tsp of coriander 1 tsp of cayenne
pepper (optional) 2 Roma tomatoes cut in 4 2 oz of water or broth (chicken, vegetable,
beef or bone) Salt and
pepper to taste
Mexican Meatball Soup 1 tbsp canola oil 1 small red onion, chopped 2 jalapenos, seeded and chopped 1 zucchini, cut into 1 / 2 - inch
slices and quartered 2 tbsp fresh oregano 1/2 tsp ground cumin 4 cups chicken stock 2 cups water 1 15 - oz can diced fire - roasted tomatoes, drained 1 3/4 tsp salt 3/4 tsp
pepper 1/2 lb ground
beef 2 cloves garlic, minced 2 1/2 tbsp breadcrumbs 1 egg, beaten 1 cup frozen corn kernels 1 tbsp lime juice
3 pounds
beef brisket 1 teaspoon kosher salt 1 teaspoon black
pepper 2 tablespoons vegetable oil 5 garlic cloves, peeled and smashed 1 white onion, halved and thinly
sliced 1 tablespoon chili powder 2 teaspoons ground coriander 2 teaspoons ground cumin 1/4 cup apple cider vinegar 1-1/2 cups water 1 - 14.5 ounce can whole peeled tomatoes with their juices 2 whole canned chipotle chiles en adobo 2 bay leaves 3 tablespoons molasses 8 - 10 corn tortillas for serving Pickled red onions for serving, recipe follows
We added some jalepeno
slices to the ground
beef mixture and a bit of garlic powder, plus extra black
pepper.
Roast
Beef Ingredients: 2.5 lbs beef clod shoulder roast — I trimmed off all the excess fat b / c it wasn't grass - fed type Lots of garlic 1 white onion 1 jicama — thickly sliced Lots of shallots 3 whole cloves 4 dry bay leaves 1 cinnamon stick 8 medium size carrots — thickly sliced 2 tsp ghee Seasonings from Caramelized Chicken mixture Basically: salt, pepper, rosemary, thyme, paprika and coriander Directions
Beef Ingredients: 2.5 lbs
beef clod shoulder roast — I trimmed off all the excess fat b / c it wasn't grass - fed type Lots of garlic 1 white onion 1 jicama — thickly sliced Lots of shallots 3 whole cloves 4 dry bay leaves 1 cinnamon stick 8 medium size carrots — thickly sliced 2 tsp ghee Seasonings from Caramelized Chicken mixture Basically: salt, pepper, rosemary, thyme, paprika and coriander Directions
beef clod shoulder roast — I trimmed off all the excess fat b / c it wasn't grass - fed type Lots of garlic 1 white onion 1 jicama — thickly
sliced Lots of shallots 3 whole cloves 4 dry bay leaves 1 cinnamon stick 8 medium size carrots — thickly
sliced 2 tsp ghee Seasonings from Caramelized Chicken mixture Basically: salt,
pepper, rosemary, thyme, paprika and coriander Directions: 1.
boneless
beef chuck, cut into 1 ″ pieces 1/4 cup flour 1 teaspoon salt 1 teaspoon
pepper 1 large or 2 medium onions, roughly
sliced 1 - 2 baking potatoes or 5 - 6 red potatoes, roughly chopped 3 large carrots, coarsely chopped 3 - 4 cloves of garlic, minced 1 16 - ounce Guinness 1 tablespoon Worcestershire 1 1/2 teaspoons dried thyme 1 bay leaf 1 15.5 - ounce can low - sodium
beef broth or stock 3 tablespoons tomato paste Salt and
pepper to taste
1 lb lean ground
beef or turkey 1 small yellow onion, chopped 1 large jar salsa (red or green) 6 corn tortillas (or 4 (8 ″) whole wheat tortillas) 1 (15oz) can black olives,
sliced 3 cups (12oz) nonfat shredded cheddar cheese 2 cups prepared beans 1/4 cup chopped green onions (optional) 1/4 cup chopped cilantro (optional) nonfat sour cream, for serving taco seasoning (cumin, chili powder, paprika, (garlic) salt and cayenne
pepper)
1/2 cauliflower head 1/4 cup chopped pecans 1/2 tablespoon butter 3 bacon
slices 1 small onion 1/4 cup sun - dried tomatoes, oil - packed — chopped 1/4 cup chopped parsley 1 Tablespoon
beef bouillon concentrate 1 tablespoon Worcestershire sauce 1/2 teaspoon
pepper
Let them choose between precooked
beef or chicken and pile on other toppings, with supervision, that may include
sliced roma tomatoes, cheese, onion and mild
peppers, for example.
2 pounds 80 percent lean ground
beef 1 tablespoon olive oil, plus extra for brushing grill 1 tablespoon chopped garlic 1 tablespoon Dijon mustard 1 teaspoon chopped thyme 1 teaspoon kosher salt 1 teaspoon freshly ground black
pepper 8
slices (4 ounces) light Cheddar cheese 1 package of La Tortilla Factory 100 Calorie Tortillas, Whole Wheat or Traditional Ketchup (optional) Mustard (optional) Mayonnaise (optional) 4 ounces baby arugula 3 medium tomatoes,
sliced 1/8 inch thick 1/2 avocado,
sliced 2 small red onions,
sliced in 1/8 inch thick Garnish ideas: alfalfa sprouts, hamburger pickles
2 tbl of olive oil 5 carrots, finely cubed or run through your food processor grater attachment 1 medium yellow onion, finely diced or run through the food processor as well 3 celery stalks, finely chopped (or use the food processor) 3 lb
beef chuck roast, fat trimmed and then cubed into bite - sized pieces 1 28 oz can of crushed tomatoes 1 c of
beef broth 5 garlic cloves,
sliced 1/2 tsp red
pepper flakes Salt &
Pepper to taste 1 bag of whole wheat egg noodles
1 (9 - ounce) package vegetarian beefless strips (defrosted) or
beef - style seitan 1 tablespoon white wine 3 tablespoons Bragg's liquid aminos or soy sauce 1 tablespoon dill pickle brine Dash of liquid smoke 1 clove garlic, minced 1 teaspoon onion powder 1/4 cup pickling spices 1 teaspoon olive oil 1 head cabbage, quartered 6 red potatoes, halved 1 red onion,
sliced 6 cups low - sodium vegetarian
beef - style broth, prepared Malt or balsamic vinegar to taste Salt and freshly ground black
pepper to taste
* 3 Tablespoons vegetable oil, divided * 1 pound boneless
beef stew meat, cubed * 2 medium onions, chopped * 4 cloves garlic * 14.5 ounce can diced tomatoes, drained (reserve the tomato juice) * 1 Tablespoon grated ginger * 4 Serrano
peppers, quartered lengthwise * 1 green bell
pepper, thinly
sliced * 1 cup
beef stock * 3/4 pound baby spinach * Salt and
pepper to taste
From The Author: «Hummus, provolone, and banana
peppers rolled into a lean
slice of roast
beef to create the perfect low - carb snack or lunch recipe.
My favorite stir fry is very thin
slices of
beef or duck, red curry sauce, garlic, ginger, cabbage, snow peas, small hot red
peppers, salt and
pepper with the veg cooked just enough to still have a nice crunch.
Serves 4 Prep Time 15 to 20 minutes, plus marinating time Cooking Time 30 minutes 1 kilo
beef tenderloin (center cut), fat and silver skin trimmed, cut into 1 - inch cubes2 tablespoons Worcestershire sauce1 tablespoon soy sauce2 teaspoons freshly ground black
pepper4 tablespoons olive oil, divided1 1/4 cups cherry tomatoes, halved2 tablespoons mayonnaise4 small baguettes,
sliced in half and toasted6 to 8 lettuce leavessalt and
pepper, to taste 1 Combine
beef, Worcestershire sauce, soy sauce,
pepper, and 2 tablespoons olive oil in a large zip - top bag; marinate in the refrigerator for 30 minutes or up to 6 hours.
I had mini Italian
beef sandwiches, bread sticks, garlic green beans (which are great room temperature) nuts, apples, cheese slices, grapes and of course, Certified Angus Beef two ways — one was just sliced and the second was a steak crostini with roasted red pepper sauce and sauteed mushro
beef sandwiches, bread sticks, garlic green beans (which are great room temperature) nuts, apples, cheese
slices, grapes and of course, Certified Angus
Beef two ways — one was just sliced and the second was a steak crostini with roasted red pepper sauce and sauteed mushro
Beef two ways — one was just
sliced and the second was a steak crostini with roasted red
pepper sauce and sauteed mushrooms.
Pin It Ingredients: • Canola oil • 1 (12 ounce) package smoked
beef sausage (or your favorite variety),
sliced • 1 white onion, quartered and
sliced • 1 red bell
pepper, cored and
sliced • 1 yellow bell
pepper, cored... Continue Reading →
Beef rolls & stuffing: Extra-virgin olive oil 1/2 cup finely diced pancetta 1 large onion, finely diced Kosher salt Pinch crushed red
pepper flakes 1 cup Italian - style bread crumbs 1/2 cup milk 2 cloves garlic, smashed and finely chopped 4 ounces button or cremini mushrooms, chopped 1/2 cup grated provolone 1/2 cup grated Parmigiano - Reggiano 1 1/2 pounds top round, cut into 1 / 2 - inch thick
slices (about 12)