Beef Recipes
Beef and Vegetable Skewers.
Ingredients:
1 lb (450g) beef sirloin, cut into cubes
1 bell pepper, cut into chunks
1 zucchini, sliced
1 red onion, cut into chunks
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
Salt and pepper to taste
Instructions:
Preheat the grill or grill pan over medium-high heat.
In a bowl, combine olive oil, garlic, dried oregano, salt, and pepper. Add the beef cubes and toss to coat.
Thread the beef, bell pepper, zucchini, and red onion onto skewers.
Grill the skewers for about 8-10 minutes, turning occasionally, or until the beef is cooked to your desired level of doneness and the vegetables are tender.
Serve hot, and enjoy.
Beef and Spinach Stuffed Shells.
Ingredients:
1 lb (450g) ground beef
1 onion, diced
2 cloves garlic, minced
1 cup frozen spinach, thawed and drained
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 egg, lightly beaten
24 jumbo pasta shells, cooked according to package instructions
2 cups marinara sauce
Shredded mozzarella cheese for topping
Instructions:
Preheat the oven to 375°F (190°C).
In a skillet, cook ground beef, onion, and garlic until the beef is browned and the onion is tender. Drain excess fat.
In a bowl, combine the cooked beef mixture, spinach, ricotta cheese, Parmesan cheese, and egg. Mix well.
Stuff each cooked pasta shell with the beef and spinach mixture and place them in a baking dish.
Pour marinara sauce over the stuffed shells. Sprinkle shredded mozzarella cheese on top.
Cover the dish with foil and bake for 20 minutes. Then remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
Let it cool for a few minutes before serving.
Beef and Mushroom Pot Pie.
Ingredients:
1 lb (450g) beef stew meat, cubed
1 onion, diced
2 cloves garlic, minced
8 oz (225g) mushrooms, sliced
2 carrots, diced
2 tablespoons flour
1 cup beef broth
1 cup frozen peas
1 teaspoon dried thyme
Salt and pepper to taste
Pie crust dough (store-bought or homemade)
Instructions:
Preheat the oven to 400°F (200°C).
In a large pot or Dutch oven, cook beef stew meat, onion, and garlic until the beef is browned and the onion is tender.
Add mushrooms and carrots to the pot and cook for a few minutes.
Sprinkle flour over the mixture and stir to coat.
Slowly pour in the beef broth while stirring continuously. Add frozen peas and dried thyme.
Bring the mixture to a simmer and cook for a few minutes until the sauce thickens. Season with salt and pepper to taste.
Transfer the beef and mushroom mixture to a baking dish.
Roll out the pie crust dough and cover the baking dish, sealing the edges. Cut a few slits on the top crust for steam to escape.
Bake for about 25-30 minutes or until the crust is golden brown and the filling is bubbly.
Allow it to cool slightly before serving.
Beef and Lentil Soup.
Ingredients:
1 lb (450g) ground beef
1 onion, diced
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
1 cup dried lentils, rinsed
6 cups beef broth
1 can diced tomatoes
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley for garnish (optional)
Instructions:
In a large pot or Dutch oven, cook ground beef, onion, carrots, celery, and garlic until the beef is browned and the vegetables are tender.
Drain excess fat from the pot.
Add dried lentils, beef broth, diced tomatoes (with juices), and dried thyme. Stir to combine.
Bring the soup to a boil, then reduce the heat to low. Cover and simmer for about 45 minutes to 1 hour or until the lentils are tender.
Season with salt and pepper to taste. Garnish with fresh parsley if desired.
Serve hot, and enjoy.
Beef and Broccoli Casserole.
Ingredients:
1 lb (450g) ground beef
1 onion, diced
2 cloves garlic, minced
2 cups broccoli florets
1 cup cooked rice
1 cup shredded cheddar cheese
1/2 cup sour cream
1/4 cup mayonnaise
Salt and pepper to taste
Instructions:
Preheat the oven to 375°F (190°C). Grease a baking dish.
In a skillet, cook ground beef, onion, and garlic until the beef is browned and the onion is tender. Drain excess fat.
Steam or blanch the broccoli florets until tender-crisp.
In a bowl, combine the cooked ground beef mixture, broccoli florets, cooked rice, shredded cheddar cheese, sour cream, mayonnaise, salt, and pepper. Mix well.
Transfer the mixture to the greased baking dish and spread it evenly.
Bake for 25-30 minutes or until the casserole is heated through and the top is golden brown and bubbly.
Allow it to cool for a few minutes before serving.
Beef and Rice Stuffed Bell Peppers.
Ingredients:
4 bell peppers (any color)
1 lb (450g) ground beef
1 onion, diced
2 cloves garlic, minced
1 cup cooked rice
1 can diced tomatoes
1 teaspoon dried oregano
Salt and pepper to taste
Shredded cheese for topping (such as mozzarella or cheddar)
Instructions:
Preheat the oven to 375°F (190°C). Grease a baking dish.
Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
In a skillet, cook ground beef, onion, and garlic until the beef is browned and the onion is tender. Drain excess fat.
In a bowl, combine cooked ground beef mixture, cooked rice, diced tomatoes (with juices), dried oregano, salt, and pepper. Mix well.
Spoon the beef and rice mixture into the bell peppers, filling them evenly.
Place the stuffed bell peppers in the greased baking dish. Top each pepper with shredded cheese.
Bake for 30-35 minutes or until the bell peppers are tender and the cheese is melted and bubbly.
Let them cool for a few minutes before serving.
Beef and Sweet Potato Hash.
Ingredients:
1 lb (450g) ground beef
2 sweet potatoes, peeled and diced
1 onion, diced
2 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon paprika
Salt and pepper to taste
Fresh parsley for garnish (optional)
Fried eggs for serving (optional)
Instructions:
In a skillet, cook ground beef, sweet potatoes, onion, and garlic until the beef is browned, and the sweet potatoes and onion are tender.
Drain excess fat from the skillet.
Sprinkle dried thyme, paprika, salt, and pepper over the mixture. Stir to combine.
Cook for a few more minutes until the flavors meld together.
Garnish with fresh parsley if desired.
Serve hot as is or top with fried eggs for a complete meal.
Korean Beef Tacos.
Ingredients:
1 lb (450g) beef sirloin, thinly sliced
1/4 cup soy sauce
2 tablespoons brown sugar
2 tablespoons sesame oil
2 cloves garlic, minced
1 teaspoon grated ginger
2 green onions, chopped
Flour tortillas
Toppings: shredded lettuce, sliced cucumbers, kimchi, Sriracha mayo, etc.
Instructions:
In a bowl, combine soy sauce, brown sugar, sesame oil, garlic, ginger, and green onions. Mix well.
Add the beef slices to the bowl and toss to coat. Allow the beef to marinate for at least 30 minutes or up to overnight in the refrigerator.
Heat a large skillet over medium-high heat. Cook the marinated beef slices until browned and cooked through.
Warm the flour tortillas according to package instructions.
Fill the tortillas with the cooked beef and desired toppings. Roll up the tacos and serve.
Beef and Cheese Stuffed Meatballs.
Ingredients:
1 lb (450g) ground beef
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 egg
2 cloves garlic, minced
1/4 cup chopped fresh parsley
Salt and pepper to taste
Mozzarella cheese cubes
Marinara sauce for serving
Instructions:
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a bowl, combine ground beef, breadcrumbs, grated Parmesan cheese, egg, garlic, parsley, salt, and pepper. Mix well.
Take a portion of the beef mixture and flatten it in your hand. Place a mozzarella cheese cube in the center and shape the meat around it to form a meatball. Repeat with the remaining beef mixture and cheese cubes.
Place the stuffed meatballs on the prepared baking sheet.
Bake for 20-25 minutes or until the meatballs are cooked through and the cheese is melted.
Serve the meatballs with marinara sauce for dipping or overcooked pasta.
Beef and Chickpea Curry.
Ingredients:
1 lb (450g) beef stew meat, cubed
1 onion, diced
2 cloves garlic, minced
1 can chickpeas, drained and rinsed
1 can diced tomatoes
1 cup coconut milk
2 tablespoons curry powder
1 teaspoon ground cumin
Salt and pepper to taste
Fresh cilantro for garnish (optional)
Cooked rice or naan bread for serving
Instructions:
In a large pot or Dutch oven, cook beef stew meat, onion, and garlic until the beef is browned and the onion is tender.
Drain excess fat from the pot.
Add chickpeas, diced tomatoes (with juices), coconut milk, curry powder, ground cumin, salt, and pepper. Stir to combine.
Bring the mixture to a boil, then reduce heat to low. Cover and simmer for about 1-2 hours or until the beef is tender.
Adjust seasoning if needed. Garnish with fresh cilantro if desired.
Serve hot with rice or naan bread.
