• Leftover Smoked Beef/Brisket Chili

    Ingredients:

    • Olive oil
    • 1 red onion, chopped
    • 1 1/2 tsp. oregano
    • 2 1/2 tsp. cumin
    • 1/2 tsp. salt, and to taste
    • 1/2 tsp. black pepper
    • 2 tsp. smoked paprika
    • 3 tsp. chili powder
    • 1 TBSP garlic cloves, minced
    • 1-2 jalapenos, seeded and minced
    • 6 oz. tomato paste
    • 1 – 1 1/2 lb. leftover smoked beef/brisket, chopped into bite size chunks
    • 2 14 oz. cans fire roasted tomatoes
    • 1 14 oz. can pinto beans, drained
    • 1 14 oz. can kidney beans, drained
    • 2 1/2 c. beef stock
    • 1 TBSP Worcestershire sauce
    • Serve topped with cheese, Fritos, green onions, and/or sour cream

    Directions:

    1. Heat a Dutch oven over medium to medium low heat; then add olive oil and saute the onion until tender. Add more olive oil if the onions are dry, and then add the oregano through the chili powder to toast the spices.
    2. Add the garlic and jalapenos and saute until fragrant; and then add the tomato paste and toast until melted and incorporated.
    3. Add the smoked beef/brisket and toss to combine, and then add the tomatoes, beans, beef stock, and Worcestershire sauce and toss to combine.
    4. Simmer for 30 – 60 minutes or more; taste and adjust seasoning as necessary.
    5. Serve topped with cheese, Fritos, green onions, and/or sour cream.

    Leftover Smoked Beef/Brisket Chili:

  • Steak Salad with Cafe Rio Dressing

    Steak salad adapted from Two Peas and Their Pod, and Cafe Rio Dressing adapted from Together as Family.

    Ingredients:

    Steak Marinade:

    • 1 1/2 lbs. flank steak
    • 2 TBSP lime juice
    • 2 TBSP olive oil
    • 1 tsp. chili powder
    • 1/2 tsp. ground cumin
    • 1/2 tsp. paprika
    • 1/2 tsp. garlic powder
    • 1 tsp. salt
    • 1 tsp. black pepper
    • 1/2 tsp. ground coriander

    Salad:

    • 6 c. mixed salad greens
    • 1 ear sweet corn, sliced off the cob (about 1 c.)
    • 2 c. grape tomatoes, halved
    • 1 large avocado, sliced
    • 1/4 red onion, thinly sliced
    • 1/3 c. pepitas
    • 1/2 c. queso fresco

    Cafe Rio Dressing:

    • 1 c. mayonnaise
    • 3/4 c. buttermilk
    • 1 packet/3 TBSP ranch seasoning mix
    • 2 tomatillos, husks removed and cut in half
    • 1 bunch fresh cilantro, roughly chopped
    • 1 jalapeno 
    • 1 TBSP fresh lime juice 
    • 2 garlic cloves

    Directions:

    1. Steak Marinade: In a Ziploc bag add the lime juice through the coriander and mix to combine; then add the steak and massage the marinade around the steak. Marinate in the refrigerator overnight.
    2. Cafe Rio Salad Dressing: Add ingredients into the blender, in order as listed above. Blend on high for at least 1 minute, or until everything is combined and blended up really smooth. Can thin with additional buttermilk, if desired. Place in a container and refrigerate for at least 4 hours.
    3. When ready to grill, preheat a clean, oiled grill to medium-high heat.
    4. Place the steak on the hot grill and grill for 4 to 5 minutes on each side, depending on your preference. The steak should be 130-135°F for medium rare, and 145°F for medium.
    5. Transfer the steak to a large cutting board and cover it loosely with aluminum foil. Let the steak rest for 10 minutes. Cut the steak against the grain into thin slices.
    6. To assemble the salad, place the mixed greens on a large platter. Add the steak, corn, tomatoes, avocado, red onion, pepitas, and queso fresco. Drizzle with desired amount of dressing.

    Steak Salad with Cafe Rio Salad Dressing:

  • Korean Beef Bulgogi Bowls

    Recipe adapted from Damn Delicious.

    Ingredients:

    Korean Beef:

    • 1/4 c. brown sugar, packed
    • 1/4 c. soy sauce
    • 1 TBSP freshly grated ginger
    • 2 tsp. sesame oil
    • 1/2 tsp. Sriracha, or more to taste
    • 1 TBSP olive oil
    • 2 garlic cloves, minced
    • 1 lb. ground beef, chicken, or turkey

    Kimchi:

    • 2 tsp. sesame oil
    • 1 c. chopped kimchi
    • 1 tsp. sugar

    Bowls:

    • Rice
    • 2 Persian cucumbers, sliced
    • 1 carrot, shredded
    • 1 avocado, thinly sliced
    • 2 green onions, thinly sliced
    • 1/4 tsp. sesame seeds, optional
    • Yum Yum sauce

    Directions:

    1. For the Korean Beef/Chicken/Turkey: In a small bowl, whisk together brown sugar, soy sauce, ginger, sesame oil and Sriracha.
    2. Heat olive oil in a large skillet over medium high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
    3. Stir in soy sauce mixture until well combined, allowing to simmer until heated through, about 2 minutes; set aside.
    4. For the Kimchi: Heat sesame oil in small skillet over medium high heat. Add kimchi and sugar, and cook, stirring constantly, until caramelized and heated through, about 3-5 minutes; set aside.
    5. For the bowls: Cook rice according to package instructions. Add rice to bowls, top with ground beef mixture, kimchi, cucumbers, carrots, and avocado, drizzled with yum yum sauce and garnished with green onions and sesame seeds, if desired.

    Korean Beef Bulgogi Bowls:

  • Afro Gill Crockpot Pepper Steak with Basmati Rice Pilaf

    Inspired by the most delicious meal at Afro Grill in Minneapolis.

    Pepper Steak Ingredients:

    Marinade:

    • 2 lbs. thin cut round steak or top sirloin, cut in strips
    • 1/3 c. soy sauce
    • 2 TBSP cornstarch
    • 1 tsp. minced garlic
    • 1/8 tsp. baking soda
    • 1 TBSP ginger paste

    Crockpot Pepper Steak:

    • 1 onion, diced
    • 1 14 oz. can stewed tomatoes
    • 3 TBSP brown sugar
    • 3 TBSP soy sauce
    • 1 TBSP Worcestershire sauce
    • 1 TBSP ginger paste
    • 1 c. water
    • 1 tsp. minced garlic
    • 1 1/2 tsp. Montreal steak seasoning
    • 1/4 tsp. pepper
    • 3 TBSP cornstarch + 3 TBSP water
    • 2-3 sweet red, orange, or yellow bell peppers, sliced
    • Green onions for garnish

    Directions:

    1. Marinate the meat: In a large ziploc bag add all the marinade ingredients. Place bag in fridge overnight or for at least 30 minutes.
    2. Crockpot: To the crockpot, add the diced onion through the pepper. In a small bowl mix the cornstarch and water together, and while stirring the crockpot ingredients, add the cornstarch slurry to the crockpot.
    3. Discard any marinade if there is extra, and add the marinated meat to the crockpot.
    4. Cover and cook on LOW for 4-5 hours or HIGH for 2-3. It is done when the meat is tender.
    5. Once the meat is tender, turn off the crockpot and add the sliced bell peppers and put the lid back on for about 15 minutes, or until the peppers are crisp tender.
    6. Garnish with green onion and serve over basmati rice pilaf.

    Basmati Rice Pilaf Ingredients:

    • 1 1/2 c. basmati rice
    • 3 TBSP unsalted butter
    • 1 small onion, diced
    • 1/2 tsp. cumin
    • 1/2 tsp. ground turmeric
    • 1/4 tsp. cinnamon
    • 2 garlic cloves, minced
    • 2 2/3 c. water
    • 1 1/4 tsp. salt
    • 1/4 tsp. pepper
    • 1/2 c. golden raisins or dried apricots, chopped finely
    • 1/4 c. sliced almonds, toasted until golden brown

    Directions:

    1. Rinse rice in a fine mesh strainer until water runs nearly clear (optional).
    2. In a saucepan melt the butter over medium-low heat. Add the onions and cook stirring until softened but not brown, about 4 minutes.
    3. Add the cumin through garlic and cook until fragrant, about 30 seconds.
    4. Add rice and cook stirring constantly for about 3 minutes.
    5. Add the water, salt, and pepper and return to a boil, stirring occasionally. Reduce heat to low, cover, an simmer until all liquid is absorbed about 15-18 minutes. Occasionally remove lid, stir rice (so it doesn’t stick and burn), then place lid back on.
    6. Once liquid is absorbed, remove from heat, remove lid, and sprinkle dried fruit over rice (do not mix in); then place the lid loosely over the pot and let stand for 10 minutes; then add the toasted almonds and fluff with a fork.

    Afro Grill Crockpot Pepper Steak with Basmati Rice Pilaf:

  • Big Mac Sloppy Joe

    Recipe adapted from Buns in My Oven.

    Ingredients:

    Meat Mixture:

    • 1 lb. lean ground chicken, turkey, or beef
    • 1 onion finely diced (reserve about 1/4 c.)
    • 2 cloves garlic minced
    • 2 tsp. Worcestershire sauce
    • 1 1/2 tsp. salt
    • 1 tsp. cracked pepper

    Big Mac Sauce:

    • 1 c. mayonnaise
    • 1/4 c. ketchup
    • 1/4 c. dill relish
    • 1 TBSP distilled white vinegar
    • 1 tsp. onion powder
    • 1 tsp. smoked paprika

    Sandwiches:

    • 4 sesame seed buns see notes
    • 1 c. shredded iceberg lettuce
    • Reserved diced onion
    • 4 slices American cheese
    • Dill pickle chips

    Directions:

    Meat Mixture:

    1. Add the ground meat, onion, and garlic to a skillet over medium heat. Cook, stirring often to break up the meat, until meat has cooked through. Drain any excess grease from the skillet.
    2. Season the mixture with Worcestershire sauce, salt, and pepper.
    3. Remove from the heat and stir 1/2 c. Big Mac sauce into the meat mixture.

    Big Mac Sauce:

    1. Add all of the ingredients to a bowl and stir well to combine.

    Make Sandwiches:

    1. Spread some Big Mac sauce on the bottom bun.
    2. Place1/4 c. of shredded lettuce on the bottom half of each bun.
    3. Top with a slice of cheese.
    4. Spoon the meat mixture over the top of the cheese.
    5. Drizzle a spoonful of Mac sauce over the meat on each sandwich, to taste.
    6. Top each sandwich with pickles and diced onion and the top bun.
    7. Serve hot.

    Big Mac Sloppy Joes:

  • Easy Sloppy Joes

    Recipe adapted from Amber’s Kitchen.

    Ingredients:

    • 1 lb. ground chicken, turkey, or beef
    • 1/2 of a white/yellow onion
    • 2/3 of a 10 3/4 oz. can of tomato soup (or the whole can if you like it saucier)
    • 1 jar of “Homade Chili Sauce

    Directions:

    1. In a large skillet, cook the ground meat and the onion until each is cooked through and onion is translucent. 
    2. Add the tomato soup and the chili sauce. Stir to combine. 
    3. Turn heat to low and allow the sauce to simmer for 2-3 minutes.
    4. Fill some hamburger buns with meat mixture, and enjoy!

    Easy Sloppy Joes:

  • Taco Skillet or Burrito Filling

    Can easily make this vegetarian by swapping the meat for another can of beans. Also makes for a great taco salad.

    Ingredients:

    • Olive oil
    • 1 lb. 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

    Directions:

    1. 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.
    2. Serve with chips and taco toppings, serve over rice, or use as a burrito filling.

    Taco Skillet or Burrito Filling:

  • Beef and Broccoli

    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.

    Ingredients:

    Beef Marinade:

    • 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

    Sauce:

    • 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

    Stir Fry:

    • 6 medium garlic cloves, minced
    • 1 TBSP minced ginger
    • pinch-1/4 tsp. red pepper flakes, optional
    • Sesame oil
    • 3 ½ – 4 cups broccoli florets cut into bit size pieces
    • 1/4 cup water
    • 3 green onions, sliced

    Directions:

    1. 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.
    2. When ready to make Beef and Broccoli, whisk the sauce ingredients together in a small bowl.
    3. In another small bowl, combine garlic, ginger, red pepper flakes and 1 teaspoon peanut oil. Set aside.
    4. Drain excess marinade off of beef (if there is any).
    5. *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.
    6. 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.
    7. 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.
    8. 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.

    Beef and Broccoli:

  • Instant Pot Mongolian Beef

    Ingredients:

    • 2 lbs. flank or sirloin steak, cut into 1/4 inch strips
    • Salt and pepper
    • Oil
    • 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

    Directions:

    1. Season beef with salt and pepper.
    2. 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.
    3. 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.
    4. Add browned beef and any accumulated juices. Select High Pressure. Set timer for 12 minutes.
    5. When beep sounds turn pressure cooker off and use a quick pressure release. When valve drops carefully remove the lid.
    6. 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.

    Instant Pot Mongolian Beef:

  • Bulgogi Bowls

    Recipe adapted from Carlsbad Cravings.

    Ingredients:

    • 2 lbs. thinly sliced top sirloin, flank steak, or rib eye
    • Sesame oil

    Marinade:

    • 1/2 c. soy sauce
    • 1/2 of an Asian pear, grated (may sub sweet apple like Fuji)
    • 6 TBSP brown sugar
    • 2 TBSP sweet Japanese rice wine (may sub dry sherry)
    • 2 TBSP sesame oil
    • 2 TBSP Gochuchang 
    • 8 garlic cloves, minced
    • 2 TBSP freshly grated ginger
    • 1 tsp. pepper
    • 6 Scallions chopped
    • Rice, salad greens, Cucumbers and Carrot salad, kimchi, etc.

    Directions:

    1. 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).
    2. 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.
    3. 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.
    4. Assemble Bowls: Add salad greens and rice to bowl. Top with beef, cucumbers and carrots, kimchi, etc.

    Bulgogi Bowls: