An easy weeknight go-to that everyone in my house loves!
INGREDIENTS:
1 lb. boneless, beef chuck roast, sliced into thin strips
1 cup beef consumme or beef broth
1/2 cup low sodium soy sauce
1/3 cup dark brown sugar (or less, depending on taste)
1 tbsp. sesame oil
3 garlic cloves, minced
2 tbsp. cornstarch
4 tbsp. sauce (from the crockpot after dish is cooked)
Steamed, fresh broccoli
White rice, cooked
INSTRUCTIONS:
- In the insert of the crockpot, whisk together beef consume, soy sauce, dark brown sugar, sesame oil, and garlic.
- Gently place your slices of beef in the liquid and toss to coat.
- Turn crockpot on low and cook for 4-6 hours, depending on how tender you want it.
- When done, in a small bowl, whisk together cornstarch and cooking liquid to create a slurry, pour into crockpot, stir to mix well. Cook on low for an additional 30 minutes to thicken up the sauce.
- Toss in your broccoli florets then serve hot over rice.
Adapted from: Table For Two
Ingredients
- 1/2 cup soy sauce
- 1/2 cup lime juice from 6 to 8 limes
- 1/2 cup canola oil
- 1/4 cup packed brown sugar
- 2 teaspoons ground cumin seed
- 2 teaspoons freshly ground black pepper
- 1 tablespoon chili powder
- 3 medium cloves garlic, finely minced (about 1 tablespoon)
- 2 pounds trimmed skirt steak (about 1 whole steak), cut crosswise into 5- to 6-inch pieces (see here for detailed trimming instructions)
- 1 large red bell pepper, stemmed, seeded, and cut into 1/2-inch-wide strips
- 1 large yellow bell pepper, stemmed, seeded, and cut into 1/2-inch-wide strips
- 1 large green bell pepper, stemmed, seeded, and cut into 1/2-inch-wide strips
- 1 white or yellow onion, cut into 1/2-inch slices
- 12 to 16 fresh flour or corn tortillas, hot
- 1 recipe guacamole, for serving, if desired
- 1 recipe Pico de Gallo, for serving, if desired
- Sour cream, shredded cheese, and salsa, for serving, if desired
Instructions
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Combine soy sauce, lime juice, canola oil, brown sugar, cumin, black pepper, chili powder, and garlic in a medium bowl and whisk to combine. Transfer 1/2 cup of marinade to a large bowl and set aside. Place steaks in a gallon-sized zipper-lock bag and add remaining marinade. Seal bag, squeezing out as much air as possible. Massage bag until meat is fully coated in marinade. Lay flat in the refrigerator, turning every couple of hours for at least 3 hours and up to 10.
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While steak marinates, toss peppers and onions in bowl with reserved 1/2 cup marinade. Refrigerate until ready to use.
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When ready to cook, remove steaks from marinade, wipe off excess, and transfer to a large plate. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate.
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Place a large cast iron skillet over cooler side of grill. Transfer steaks to hot side of grill. Cover and cook for 1 minute. Flip steaks, cover and cook for another minute. Continue cooking in this manner—flipping and covering—until steaks are well-charred and an instant-read thermometer inserted into their center registers 115 to 120°F for medium-rare or 125 to 130°F for medium. Transfer steaks to a large plate, tent with foil, and allow to rest for 10 to 15 minutes.
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Meanwhile, transfer cast iron skillet to hot side of grill and allow to preheat for 2 minutes. Add pepper and onion mix and cook, stirring occasionally, until vegetables are softened and beginning to char in spots, about 10 minutes. When vegetables are cooked, transfer steaks to a cutting board and pour any accumulated juices from the plate into the skillet with the vegetables. Toss to coat.
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Transfer vegetables to a warm serving platter. Thinly slice meat against the grain and transfer to platter with vegetables. Serve immediately with hot tortillas, guacamole, pico de gallo, and other condiments as desired.
Source: http://www.seriouseats.com/recipes/2013/06/grilled-skirt-steak-fajitas-food-lab-recipe.html
My kids love pasta, so any meal that involves pasta I can usually get them to eat. Here’s a quick weeknight meal they gobbled up.
- 1 lb lean ground beef
- 2 cups (two pouches) of Frontera taco skillet sauce
- 1 cup canned corn
- 1 cup black beans
- 1 4 oz can sliced black olives
- 1 cup diced tomatoes with juice
- 2 cups water
- 2 1/2 cups of dried bowtie pasta (or whatever pasta you like)
- 1 cup shredded cheddar cheese
- Avocado
- Sour cream
- Cilantro
DIRECTIONS:
Brown the ground beef in a large skillet and drain. Add in taco seasoning and cook for 2-3 minutes. Add in corn, beans, olives, tomatoes, water and pasta. Gently push down pasta so it is submerged into the liquids. Bring to a boil. Simmer, uncovered for 13-15 minutes, or until pasta is cooked through. Turn heat off. Top with cheese and cover. Let sit until cheese is melted. Serve with sliced avocado, sour cream and cilantro.
INGREDIENTS
2 pounds beef chuck, cut into 1 1/2-inch pieces
1 teaspoon seasoning salt
Kosher salt and freshly ground black pepper
1/3 cup all-purpose flour, plus more for coating
3 tablespoons olive oil
1 pound small white potatoes, halved
1/2 pound cremini mushrooms, halved
3 medium carrots, cut into 1-inch chunks
1 medium onion, chopped
2 tablespoons tomato paste
1 cup red wine
2 cups low-sodium beef broth
3 sprigs fresh thyme
1/2 cup loosely packed parsley leaves, chopped (optional)
DIRECTIONS
Toss the beef with 1 1/2 teaspoons seasoned salt and 1/2 teaspoon pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the beef and cook until it begins to brown, about 3 minutes. Continue to cook, turning the beef as needed, until mostly browned, about 3 minutes more. Remove the skillet from the heat and transfer the beef to the insert of a 6-quart slow cooker; add the potatoes, mushrooms, carrots and onions and stir to combine.
Heat the remaining 1 tablespoon of oil in the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it’s OK if there are some lumps). Add the beef broth, thyme, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking; continue simmering and whisking until the gravy is smooth and thick, about 4 minutes.
Pour the gravy into the slow cooker, cover and cook on low for 8 hours. The meat and vegetables should be tender.
Season with salt and pepper and stir in the parsley.
Source: Food Network
http://www.foodnetwork.com/recipes/food-network-kitchens/slow-cooker-beef-stew.html
Mommy's in the Kitchen 