Can easily make this vegetarian by swapping the meat for another can of beans. Also makes for a great taco salad.
1 1b. ground chicken, turkey, or beef
1 tsp. cumin
1 tsp. chili powder
16 oz. jar of favorite salsa
1 15 oz. can pinto or black beans, drained and rinsed
1 15 oz. can of corn, drained and rinsed
Shredded cheese to your liking
Serve over rice with taco toppings (lettuce, tomato, cheese, guacamole, sour cream, etc.) or use as burrito filling
Heat olive oil in a skillet over medium heat; then add the ground meat and crumble. When meat is no longer pink, add cumin and chili powder and stir to combine; then add the salsa, beans, and corn and cook through. Toss in some shredded cheese and stir until cheese is melted.
Serve with chips and taco toppings, serve over rice, or use as a burrito filling.
Just as good (or better!) as takeout! Can easily swap the beef for chicken, and can easily double or triple the recipe.
Recipe from Carlsbad Cravings.
1 lb. flank steak/Milanese cut across the grain into 1/8″ thin slices, then cut into 2” length pieces
3 TBSP soy sauce
1 TBSP hoisin sauce
1 tsp. Asian chili garlic sauce
2 tsp. cornstarch
1/2 tsp. garlic powder
1/2 tsp. ginger powder
1 TBSP Japanese rice wine/dry sherry
2 TBSP chicken broth
5 TBSP oyster sauce
3 TBSP brown sugar
1 tsp. sesame oil
2 tsp. cornstarch
1/2 tsp. salt
1/2 tsp. pepper
6 medium garlic cloves, minced
1 TBSP minced ginger
pinch-1/4 tsp. red pepper flakes, optional
3 ½ – 4 cups broccoli florets cut into bit size pieces
1/4 cup water
3 green onions, sliced
Pour marinade ingredients directly into freezer bag and mix well. Add beef and massage in marinade. Marinate at room temperature for 30 minutes or refrigerate for 2-8 hours.
When ready to make Beef and Broccoli, whisk the sauce ingredients together in a small bowl.
In another small bowl, combine garlic, ginger, red pepper flakes and 1 teaspoon peanut oil. Set aside.
Drain excess marinade off of beef (if there is any).
*Work in 2 batches if your beef cannot fit in one layer.* Heat 1 ½ teaspoons peanut oil/vegetable oil in a large nonstick skillet over high heat until very hot and sizzling. Add beef to the skillet and break up any clumps; cook without stirring for 1 minute, then stir and cook until beef is browned and almost cooked through, about 1-2 minutes (it will cook more in the sauce). Don’t overcook or it won’t be as tender! Transfer beef to a large plate and cover.
Add 1 TBSP sesame oil to the now-empty skillet; heat until very hot and sizzling. Add the broccoli and saute for 30 seconds. Add water, cover pan, and lower heat to medium. Steam broccoli until crisp-tender, about 2 minutes. Alternatively undercook broccoli in the microwave and add when add in the next step.
Push the broccoli to the sides of the skillet and add the garlic/ginger/red pepper/oil to the center of the pan, mashing the mixture with a spoon, until fragrant, about 15 to 20 seconds, then stir the mixture into the broccoli.
Return the beef to the skillet and toss to combine. Whisk the sauce to recombine then add to the skillet. Cook, stirring constantly, until the sauce is thickened and beef is cooked through, about 1-2 minutes. Transfer to a serving platter, sprinkle with the green onions and serve.
2 lbs. flank or sirloin steak, cut into 1/4 inch strips
Salt and pepper
4 garlic cloves, minced
1 c. soy sauce
1 c. water
2/3 c. brown sugar
2 TBSP ginger, minced
4 TBSP water
4 TBSP cornstarch
Green onions, sliced
Season beef with salt and pepper.
Heat oil in a skillet, and when oil begins to sizzle, brown meat in batches until all meat is browned – do not crowd. Transfer meat to a plate when browned.
In the Instant Pot, select saute and when it reaches HOT, add some oil; then add the garlic and sauté 1 minute. Add soy sauce, water, brown sugar, and ginger. Stir to combine.
Add browned beef and any accumulated juices. Select High Pressure. Set timer for 12 minutes.
When beep sounds turn pressure cooker off and use a quick pressure release. When valve drops carefully remove the lid.
Combine the cornstarch and water, whisking until smooth. Add cornstarch mixture to the sauce in the pot stirring constantly. Select Simmer and bring to a boil, stirring constantly until sauce thickens. Stir in green onions.
Add all of the marinade ingredients to a freezer bag and whisk to combine. Add steak and turn to coat. Cover and marinate 30 minutes at room temperature or refrigerate up to overnight (flank requires overnight).
When ready to cook, let beef sit at room temperature for 30 minutes. Heat some sesame oil over medium high heat in a large skillet.
Working in 4 batches, add meat (grabbing meat with tongs so excess marinade drips off) in a single layer and let sear 1-2 minutes. Flip and cook and addition 1-2 minutes or until browned but barely cooked through then add sesame seeds and stir to combine. Transfer to a plate and cover tightly with foil. Repeat.
Assemble Bowls: Add salad greens and rice to bowl. Top with beef, cucumbers and carrots, kimchi, etc.
For the Chimichurri Sauce, combine all ingredients except olive oil in a food processor and puree until ingredients are combined and fairly well pureed. Leave just a bit of texture.
Transfer to a bowl and add olive oil. Stir until well combined. If too thick, add a bit more olive oil or lemon juice, to taste.
Sauce can be made up to 2 days in advance. Keep refrigerated until ready to use. Bring to room temperature for 30 minutes before serving.
For the meat, combine dried rosemary, garlic powder, salt and pepper in a small bowl. Rub mixture between your fingers to crush the rosemary.
Rub mixture onto beef on both sides and place meat on a dinner plate. Cover loosely and allow to come to room temperature for 30-45 minutes.
Heat grill to medium high.
Clean the grill grate thoroughly with a wire grille brush and wipe it with a paper towel soaked with cooking oil. Do this with a long handled tongs.
Place steaks on the grill and cook for 5-7 minutes per side or until meat reaches 120F (for rare) or 130F (for medium). If meat is deep golden brown on the outside, but has still not reached the desired internal temperature, move meat to indirect heat to finish cooking.
Remove from grill and tent meat with foil. Allow to rest for 5 minutes before serving. (This allows the juices to return to the meat.)
Slice against the grain and serve with Chimichurri Sauce.
1 lb. skirt steak, thinly sliced into 1/4 inch strips
Kosher salt and freshly ground black pepper
2 TBSP cornstarch
5 cloves garlic, minced and divided (2 and 3)
3 inch piece of ginger, peeled and grated or 2-3 TBSP ginger paste
1/4 c. soy sauce
1 TBSP rice wine vinegar
3 TBSP sugar
1 lb. green beans, trimmed
2 green onions, chopped
1 TBSP sesame seeds (optional)
Place beef in a large ziploc bag and season with salt and pepper, toss with cornstarch until well coated, and set aside.
Combine 3 minced garlic cloves, ginger, soy sauce, vinegar and sugar in a bowl and set sauce aside.
In a large skillet over medium-high heat, add sesame oil and cook green beans 1 minute and add about 2 cloves of minced garlic and cook until tender but still crisp . Transfer green beans to a plate.
Return skillet to high heat and add sesame oil. When oil is almost smoking, add beef. Stir-fry until beef is almost cooked through, 2 to 3 minutes. Don’t overcrowd the pan, so cook meat in batches, if necessary.
If cooked meat in batches, add all meat back to the pan, and reduce to medium heat and add the sauce; stir quickly to coat the beef. Sauce will thicken.
Add the cooked green beans, then top with green onions and sesame seeds. Serve immediately over rice or in lettuce wraps.
These sandwiches are delicious, and the meat is so flavorful. Your house will smell divine too! So easy to make in the crockpot and then toast them up on the oven when ready to eat. The roasted red peppers and mild/hot pepper rings brighten the sandwiches up and give them delicious flavor.
1 (3 lb.) boneless beef chuck roast, trimmed of most fat
8 hoagie rolls
16 slices provolone cheese
1 (16 oz.) jar roasted red peppers, sliced
1 (16 oz.) jar mild or hot sliced pepper rings
Turn 6 quart slow cooker to high heat. Add boiling water, beef bouillon and Worcestershire.
Combine remaining seasonings in a small bowl. Sprinkle over beef broth and whisk to combine. Add roast and flip to coat both sides. Cover and cook on high for 4 hours or low 8-10 hours. Shred beef by using two forks to pull it apart. Stir to coat all beef in the juices. Cook 1 additional hour covered. (Do not drain) Really not necessary, so you can skip this step.
When ready to serve: Slice rolls in half, place on a baking sheet and broil in oven for 2-4 minutes until bread is lightly golden brown.
Scoop beef on toasted roll and top with 2 slices of provolone cheese. Place back on baking sheet and broil until cheese is melted. Top with red pepper slices and mild pepper rings.
Nothing says comfort food like pot roast, and this is the BEST pot roast I’ve ever made! It was so good. Even the kiddo who never likes her food to touch devoured this meal and asked for seconds. Score! And it was made in the crockpot. Double score! Definitely company worthy. Triple score! Need I say more?!?!?
2 TBSP steak seasoning (such as a blend of peppercorns, garlic, paprika, parsley and salt)
1/2 TBSP kosher salt
2 TBSP Italian Seasoning
1 chuck roast (about 3 lbs.)
1 lb. carrots, peeled and cut into large chunks
2 lbs. potatoes, cut into large chunks
1 onion, peeled and cut into large chunks
2 stalks celery, cut into large chunks (optional)
1 c. beef broth
1/4 c. corn starch (give or take)
Combine steak seasoning through Italian Seasoning in a small bowl. Set aside.
Coat both sides of meat with olive oil. Sprinkle on a third of the seasoning mix onto each side.
Heat a skillet over medium high heat and sear both sides of the meat; then transfer roast to crockpot.
Place the vegetables in a large bowl. Drizzle on a little olive oil to coat vegetables. Sprinkle on the remaining seasoning mix. Add the vegetables to the same skillet that was used to sear the meat. Saute for about five minutes, stirring occasionally.
Transfer the vegetables to the top of the roast in the slow cooker.
Combine beef broth and cornstarch in a bowl and then pour mixture over meat and vegetables. Cover with lid.