Recipes

Mexican Ground Beef Skillet

INGREDIENTS

  • 1 tablespoon olive oil

  • 1 tablespoon minced garlic

  • 1/2 medium yellow onion, minced

  • 2 large bell peppers, diced

  • 1 lb. 85% ground beef

  • 3 tablespoons homemade taco seasoning

  • 1/2 cup tomato sauce

  • 2 tablespoons green chiles

  • 1 15-oz. can black beans, drained and rinsed

  • 1 cup quick-cooking brown rice (quick-cooking white rice works too!)

  • 1.5 cups beef broth (any kind)

  • 1/2 cup Mexican shredded cheddar cheese

INSTRUCTIONS

  1. Heat olive oil over medium/high heat in a large nonstick skillet*.

  2. When olive oil is fragrant, add garlic, onion, and bell pepper. Saute for 3-5 minutes.

  3. Then, move veggies to the side and add in ground beef. Saute ground beef for 7-9 minutes, or until fully cooked. Mix everything together in the pan.

  4. Once the beef is fully cooked, add taco seasoning, tomato sauce, green chiles, and black beans and cook for a few minutes. Then, add in quick-cooking rice and broth. Bring to a boil over medium/high heat.

  5. Once boiling, turn down to low and cover. Let simmer for around 20 minutes or until the rice has softened and absorbed the majority of the liquid.

  6. Sprinkle cheese on top of skillet and either let melt naturally or pop it in the oven at 400ºF for a few minutes to fully melt cheese.

  7. Serve beef skillet with chips!

From fitfoodiefinds.com

GARLIC BUTTER STEAK BITES WITH LEMON ZUCCHINI NOODLES

Ingredients

  • 1 1/4 lbs (450g) sirloin steak cut into small cubes

  • 4 medium zucchini, spiralized (or a pack of store-bought Zucchini Noodles)

  • 1 tablespoon olive oil

  • 3 tablespoons butter, divided

  • 2 teaspoons minced garlic

  • 1/4 cup (60ml) beef or vegetable broth

  • 1 tablespoon minced parsley

  • 1 teaspoon fresh thyme leaves

  • 1/2 teaspoon red chili pepper flakes, optional

  • Juice of 1/2 lemon

    Marinade

  • 1/4 cup low-sodium soy sauce (or coconut amino for paleo and gluten-free)

  • 1 tablespoon olive oil

  • 1 tablespoon hot sauce (we used Sriracha)

  • Fresh cracked black pepper, to taste

  • Juice of 1/2 lemon

Directions

1. In a mixing bowl, combine the ingredients for the marinade (soy sauce, olive oil, hot sauce, pepper, and lemon juice) and add the steak bites. Mix well and marinate for 15 to 20 minutes minimum, while preparing the other ingredients.

2. Heat the olive oil in a large skillet over high heat. Drain steak from the marinade. Keep the remaining marinade for later.

3. Place the steak in the skillet in a single layer.  Do not overcrowd the skillet or meat will steam, so you may have to work in batches depending on the size of your skillet. Cook for 3-4 minutes, stirring occasionally until steak cubes are golden brown. Repeat with remaining meat if needed.

4. Add 2 tablespoons butter and garlic to the skillet; cook for 1-2 minutes, stirring to coat the meat in the sauce. Remove to a shallow plate and set aside.

5. In the same skillet, add butter, lemon juice, red pepper flakes, beef broth, and remaining marinade juices. Bring to a simmer and allow to reduce for 2-3 minutes, stirring regularly.

6. Add the spiralized zucchini noodles and toss for two to three minutes to cook it up. Stir in the fresh parsley and thyme, then allow the cooking juices to reduce for one minute if the zucchini renders too much water. Push the zucchini noodles on the side, add the steak bites back to the pan and reheat for another minute. Serve immediately. Enjoy! 

From eatwell101.com

garlic-herb-butter-steak-recipe-2.jpg

Simple Ground Beef Casserole

INGREDIENTS

  • 1 pound uncooked penne

  • 1/2 medium onion chopped

  • 1 pound extra lean ground beef

  • 1 tablespoon olive oil

  • 1 clove garlic minced

  • 1.5 cups marinara sauce

  • Salt & pepper to taste

  • 1.5 cups shredded cheddar cheese

INSTRUCTIONS

  • Preheat your oven to 400F and move the rack to the middle position. Grease a 9x13 baking dish (I use Pam spray).

  • Boil a large, salted pot of water for the penne. Cook it for 10 minutes (it should be slightly underdone so it doesn't get mushy).

  • Add the oil, beef, and onion to a skillet. Sauté over medium-high heat, breaking the meat up as you go along, for 10 minutes. Once it gets going, stir in the garlic. Spoon out excess fat if needed.

  • Stir in the marinara sauce and warm through. Give it a taste and season with salt & pepper as needed.

  • Drain the pasta and pour it into the baking dish. Pour the beef mixture over top and then toss until it's combined with the pasta. Top with an even layer of the cheese. If you want it extra cheesy, you can stir in an additional half cup of cheese prior to topping it with the rest of the cheese.

  • Bake for 10 minutes, uncovered, until the cheese is nicely melted. I then broil it for a few minutes (optional) to brown the cheese up a bit. Serve immediately.

From saltandlavender.com

Balsamic-Glazed Steak Rolls

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Ingredients

  • 8 thin slices sirloin or flank steak (length and width according to personal preference)

  • Extra virgin olive oil

  • Salt and freshly ground black pepper

  • Fresh rosemary, chopped

  • 1 red bell pepper, sliced into thin strips

  • 1 green bell pepper, sliced into thin strips

  • 1 medium zucchini, sliced into thin strips

  • 1 medium yellow onion, halved and then thinly sliced 

  • A few white button or cremini mushrooms, cut into thin strips

Rosemary Balsamic Glaze

  • 1 teaspoon extra virgin olive oil

  • 1 large clove garlic, minced

  • 1/4 cup dark balsamic vinegar

  • 2 tablespoons dry red wine

  • 2 teaspoons brown sugar

  • 2 sprigs fresh rosemary

  • 1/4 cup Progresso™ beef-flavored broth

Directions

  1. Rub each side of the steak slices with a little extra virgin olive oil. Sprinkle with salt, freshly ground black pepper and some chopped fresh rosemary.

  2. Heat one tablespoon of extra virgin olive oil in a skillet over medium-high heat and cook the vegetables until crisp-tender, seasoning with salt and pepper.

  3. Place a few of the vegetable strips vertically on one end of each steak cutlet so that once rolled up the end of the vegetables are sticking out of each end of the steak roll.

  4. Roll it up, and secure it with a toothpick. Repeat for each steak roll.

  5. For the rosemary balsamic glaze: Heat the olive oil in a small saucepan over medium-high heat. Add the garlic and cook for one minute, until fragrant. Add the balsamic vinegar, red wine, brown sugar and the rosemary sprigs and bring to a rapid boil. Reduce the heat and simmer uncovered for 5 minutes. Add the broth, return to a boil, reduce the heat to low and simmer for another 15 minutes. Discard the rosemary sprigs.

  6. Prepare the grill and grill on each side for about 2 minutes or according to desired doneness. Do the same if cooking them in a skillet, frying over medium-high heat until done.

  7. Serve immediately drizzled with the rosemary balsamic glaze. Baked potatoes make a great accompaniment.

From tablespoon.com

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