In a large bowl, mix together soy sauce, cornstarch, ginger, garlic powder, 1/2 tsp sesame oil, and pepper for the marinade. Add beef to the bowl and toss to coat. You can let the beef marinade in the fridge for up to a day if you want. Heat 1 Tbs Sesame Oil in a large high sided skillet or a wok over medium-high heat. Add beef and onion to the pan. Cook until the beef is done. Remove the beef and keep warm. In the same skillet, add additional sesame oil if needed, toss in the broccoli, pea pods, and water chestnuts. Stir fry until the broccoli is tender yet still firm. Return the beef and onion to the pan. Toss all the ingredients together and heat until all ingredients are nice and hot.
This recipe is my Mom’s. I grew up eating this and it was one of my favorite meals. It brings so much comfort and it’s so healthy and cheap to make. Who knew growing up that my mom could cook such great tasting, healthy meals on a budget? I never knew then, but I’m happy to know now! The only modification I make is that I don’t use peppers (Mom would use 3 Tbs chopped green pepper), and I bump up the chips and cheese.
1 lb. Ground Beef
3/4 c Chopped Onion
16 oz. can Diced Tomatoes, with liquid
15 oz. can Kidney Beans, with liquid
1/2 c Water
1/2 c Rice, uncooked
1 1/2 tsp Chili Powder
1/2 tsp Garlic Salt
1 c Shredded Cheese
In a high sided large skillet, cook beef and onion until meat is browned and onion is tender. Drain off fat. Stir in tomatoes, with liquid; kidney beans, with liquid; water; rice; chili powder; and garlic salt. Bring to a boil, reduce heat. Simmer covered 20 minutes stirring occasionally. Top with cheese. Cover and heat 3 minutes. Sprinkle chips around edge.
Layer in the veggies (no cabbage yet) in the bottom of your crock pot. Top with the corned beef and spread the contents of the spice packet on the corned beef. Nearly cover the beef with about 4 cups of water. Cook on High for 4 1/2 hours (Low 8 1/2 hours). Place the cabbage on top of the beef and cook on High for another 45 minutes (Low 1 1/2 hours) or until the cabbage is done. Remove the cabbage and set aside. Take the corned beef and slice thinly against the grain. Dish up your plate with a variety of vegetables (carrots, celery, and cabbage) and the delicious corned beef. Serve beef with mustard if you desire.
This dish will have you drooling over it and you won’t be able to wait to taste it. While it does take a little more than three hours to cook, the wait is well worth it. You also have the option of cooking in in a crock pot on low all day if time is in short supply. This will serve 10-12.
3 Tbs Olive Oil
1/4 c Dried Minced Onion
28 oz. Can Diced Tomatoes
18 oz. Bottle BBQ Sauce
1/4 tsp Pepper
3 lb Chuck Roast
Saute onion in oil. Add tomatoes, BBQ sauce, and pepper. Bring to a boil, stirring often. Add in your chuck and cook on low for 3 hours. Remove the beef and shred with two forks. While you’re shredding the beef, bring the broth up to a boil and reduce the amount of liquid. Once the beef is shredded, add it back into the broth and stir well to mix. Allow the beef to get hot again if it cooled down too much while you were shredding. Serve on toasted buns.
2 Tbs Olive Oil
2 c Penne pasta
1 lb. Ground Beef
1/2 c Onion, diced1 Tomato, diced
2 Cloves Garlic, 1/4 tsp dried minced
1/2 tsp Dried Basil
1/2 tsp Dried Oregano
1/4 tsp Red Pepper Flakes
1/8 tsp Black Pepper
15 oz. can Tomato Sauce
1/3 c Parmesan Cheese, shredded
Heat oil over medium heat in a high sided skillet. Brown beef with onion. Add tomato sauce, diced tomato, and spices. Reduce heat and simmer for 10 minutes while you cook the pasta. Once the pasta is cooked, drain and combine with the meat sauce. Stir to mix all the flavors together. Serve topped with parmesan cheese.
Years ago, my husband and I went to a great restaurant that served Thai and Chinese food. This is my take on one of their dishes.
2 Tbs Olive Oil
2 oz. Curry Paste
1 lb Beef, thinly sliced
2 tsp Palm Sugar
2 Garlic Cloves, minced
1/8 tsp Pepper
1 tsp Lime Juice
1/4 tsp Fish Sauce, to taste
1 Head of Cabbage, steamed
2 c Jasmine Rice
Cook rice according to directions on package. Steam cabbage and set aside. Heat oil in a high sided skillet (or wok). Add curry paste and stir fry it a bit. Add your beef and stir fry it as well. Add in sugar, garlic, pepper, lime juice, and fish sauce. Stir to combine and remove the meat when everything is heated through. Turn off the heat to the pan. Put your steamed cabbage in the pan and swirl it around, tossing to coat it in the curry spices. To serve, place meat over a bed of steamed cabbage and jasmine rice. Enjoy!
If you liked my Pad Prik, you’ll love my other recipes!
1 Tbs Olive Oil (or Peanut Oil)
2 oz. Panang Curry Paste
1 Tbs Palm Sugar
1 tsp Lime Juice
12 oz. Beef (California Tri-Tip, Pork Fillet, or Tenderloin)
1 can Coconut Milk
2 Tbs Ground Peanuts (plus more for garnish)
1 tsp Dried Basil
1/2 tsp Fish Sauce (to taste)
Red Pepper Flakes (to taste)
Slice beef incredibly thin and set aside. I use a serrated knife to do this. Heat oil in a high sided large skillet. Add curry paste, palm sugar, and lime juice. Stir and allow to reduce a little. Add beef and sear while mixing with the curry spice mix. Once beef is seared on all sides, add coconut milk, peanuts, and basil. Bring to a boil, then simmer for 20 minutes minimum. The longer it simmers, the better it tastes. While it is simmering, cook your jasmine rice according to the directions on the package. About 15 minutes before you dish up, add the fish sauce to the curry dish. To serve, put rice in a bowl, ladle beef and curry broth over rice. Top with additional peanuts and red pepper flakes.
This is also great as a chicken dish. Just swap beef out and replace with chicken.
If you like my Panang Curry, you’ll love my other recipes!