Beef Recipes
Beef and Mushroom Risotto.
Ingredients:
1 lb (450g) beef sirloin, thinly sliced
1 onion, diced
2 cloves garlic, minced
8 oz (225g) mushrooms, sliced
1 1/2 cups Arborio rice
1/2 cup dry white wine
4 cups beef broth
1/2 cup grated Parmesan cheese
2 tablespoons butter
Salt and pepper to taste
Fresh parsley for garnish (optional)
Instructions:
In a large skillet, cook beef sirloin, onion, garlic, and mushrooms until the beef is browned and the vegetables are tender.
Remove the beef and vegetables from the skillet and set aside.
In the same skillet, add Arborio rice and cook for a minute until lightly toasted.
Pour in the white wine and stir until absorbed.
Gradually add beef broth, 1/2 cup at a time, stirring continuously and allowing each portion to be absorbed before adding more.
Cook the risotto until the rice is al dente and creamy. This should take about 20-25 minutes.
Stir in the cooked beef, vegetables, grated Parmesan cheese, and butter. Season with salt and pepper to taste.
Garnish with fresh parsley, if desired. Serve hot.
Beef and Cabbage Stir-Fry.
Ingredients:
1 lb (450g) beef, thinly sliced
2 tablespoons soy sauce
1 tablespoon cornstarch
2 tablespoons vegetable oil
4 cups shredded cabbage
1 carrot, julienned
2 cloves garlic, minced
1 teaspoon grated ginger
2 green onions, chopped
Salt and pepper to taste
Instructions:
In a bowl, combine soy sauce and cornstarch. Add the beef slices and toss to coat.
Heat oil in a large skillet or wok over high heat. Add the beef and cook until browned. Remove from skillet and set aside.
In the same skillet, add shredded cabbage, carrot, garlic, and ginger. Stir-fry until the vegetables are tender-crisp.
Return the beef to the skillet and add green onions. Stir to combine with the vegetables. Cook for an additional minute.
Season with salt and pepper to taste. Serve hot with steamed rice or noodles.
Beef and Potato Curry.
Ingredients:
1 lb (450g) beef stew meat, cubed
2 potatoes, peeled and diced
1 onion, diced
2 cloves garlic, minced
1 tablespoon curry powder
1 teaspoon turmeric
1 can of coconut milk
1 cup beef broth
1 tablespoon vegetable oil
Salt and pepper to taste
Fresh cilantro for garnish (optional)
Cooked rice or naan bread for serving
Instructions:
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add beef stew meat and cook until browned. Remove from the pot and set aside.
In the same pot, add onion and garlic. Sauté until the onion is translucent.
Return the beef to the pot. Add curry powder, turmeric, potatoes, coconut milk, and beef broth. 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 and the potatoes are cooked.
Season with salt and pepper to taste. Garnish with fresh cilantro if desired. Serve hot with rice or naan bread.
Beef and Egg Fried Rice.
Ingredients:
1 lb (450g) beef sirloin, thinly sliced
4 cups cooked rice, chilled
2 tablespoons soy sauce
1 tablespoon oyster sauce
2 tablespoons vegetable oil
2 cloves garlic, minced
2 eggs, beaten
1 cup frozen mixed vegetables, thawed
2 green onions, chopped
Salt and pepper to taste
Instructions:
In a bowl, combine soy sauce and oyster sauce. Add the beef slices and toss to coat.
Heat oil in a large skillet or wok over high heat. Add the beef and cook until browned. Remove from skillet and set aside.
In the same skillet, add minced garlic and cook until fragrant.
Push the garlic to one side of the skillet and pour the beaten eggs onto the other side. Scramble the eggs until cooked through.
Add the chilled cooked rice to the skillet. Stir-fry for a few minutes to break up any clumps.
Add the thawed mixed vegetables and cooked beef to the skillet. Stir-fry until everything is heated through.
Season with salt and pepper to taste. Stir in chopped green onions.
Serve hot as a main dish or side dish.
Beef and Avocado Wraps.
Ingredients:
1 lb (450g) beef sirloin, thinly sliced
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and pepper to taste
Flour tortillas
Avocado slices
Shredded lettuce
Sliced tomatoes
Sour cream or salsa for topping
Instructions:
In a bowl, combine olive oil, minced garlic, ground cumin, chili powder, salt, and pepper. Add the beef slices and toss to coat.
Heat a large skillet over medium-high heat. Cook the marinated beef slices until browned and cooked to your desired level of doneness.
Warm the flour tortillas according to package instructions.
Spread some avocado slices on each tortilla. Top with cooked beef, shredded lettuce, and sliced tomatoes.
Add a dollop of sour cream or salsa if desired.
Roll up the tortillas and serve as wraps.
Beef and Cheese Stuffed Peppers.
Ingredients:
4 bell peppers (any color)
1 lb (450g) ground beef
1 onion, diced
2 cloves garlic, minced
1 can diced tomatoes
1 cup cooked rice
1 cup shredded cheddar cheese
Salt and pepper to taste
Fresh parsley for garnish (optional)
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.
Stir in the diced tomatoes (with juices), cooked rice, shredded cheddar cheese, salt, and pepper.
Spoon the beef and rice mixture into the bell peppers, filling them evenly.
Place the stuffed peppers in the greased baking dish.
Bake for 30-35 minutes or until the peppers are tender and the filling is heated through.
Garnish with fresh parsley, if desired. Let them cool for a few minutes before serving.
Beef and Black Bean Enchiladas.
Ingredients:
1 lb (450g) ground beef
1 onion, diced
2 cloves garlic, minced
1 bell pepper, diced
1 can black beans, drained and rinsed
1 can diced tomatoes
1 tablespoon chili powder
1 teaspoon cumin
Salt and pepper to taste
Flour tortillas
Enchilada sauce
Shredded cheese (such as cheddar or Monterey Jack)
Chopped cilantro for garnish (optional)
Instructions:
Preheat the oven to 375°F (190°C). Grease a baking dish.
In a skillet, cook ground beef, onion, garlic, and bell pepper until the beef is browned and the vegetables are tender. Drain excess fat.
Stir in black beans, diced tomatoes, chili powder, cumin, salt, and pepper. Simmer for a few minutes to allow the flavors to meld.
Warm the flour tortillas slightly.
Spoon some of the beef and black bean mixture onto each tortilla. Roll up the tortillas and place them seam-side down in the greased baking dish.
Pour enchilada sauce over the rolled tortillas, making sure they are well covered.
Sprinkle shredded cheese on top.
Bake for 20-25 minutes or until the cheese is melted and bubbly.
Garnish with chopped cilantro, if desired. Serve hot.
Thai Basil Beef Stir-Fry.
Ingredients:
1 lb (450g) beef, thinly sliced
2 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon oyster sauce
1 tablespoon brown sugar
2 tablespoons vegetable oil
4 cloves garlic, minced
1 red chili, thinly sliced (optional for heat)
1 bunch of Thai basil leaves
Salt and pepper to taste
Steamed rice for serving
Instructions:
In a bowl, combine soy sauce, fish sauce, oyster sauce, and brown sugar. Add the beef slices and toss to coat.
Heat oil in a large skillet or wok over high heat. Add minced garlic and red chili (if using) and stir-fry for a minute until fragrant.
Add the marinated beef to the skillet and stir-fry until browned and cooked to your desired level of doneness.
Stir in the Thai basil leaves and cook for an additional minute until wilted.
Season with salt and pepper to taste.
Serve hot over steamed rice.
Beef and Cheese Quesadilla Casserole.
Ingredients:
1 lb (450g) ground beef
1 onion, diced
2 cloves garlic, minced
1 bell pepper, diced
1 can black beans, drained and rinsed
1 can diced tomatoes
1 tablespoon chili powder
1 teaspoon cumin
Salt and pepper to taste
Flour tortillas
Shredded cheese (such as cheddar or Monterey Jack)
Sour cream, guacamole, salsa, etc., for serving
Instructions:
Preheat the oven to 375°F (190°C). Grease a baking dish.
In a skillet, cook ground beef, onion, garlic, and bell pepper until the beef is browned and the vegetables are tender. Drain excess fat.
Stir in black beans, diced tomatoes, chili powder, cumin, salt, and pepper. Simmer for a few minutes to allow the flavors to meld.
Layer half of the tortillas in the greased baking dish, overlapping them if needed.
Spoon half of the beef and bean mixture over the tortillas. Sprinkle shredded cheese on top.
Repeat with another layer of tortillas, the remaining beef and bean mixture, and more shredded cheese.
Cover the baking dish with foil and bake for 20 minutes.
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. Serve with sour cream, guacamole, salsa, or your preferred toppings.
Mongolian Beef.
Ingredients:
1 lb (450g) beef sirloin, thinly sliced
1/4 cup soy sauce
2 tablespoons hoisin sauce
2 tablespoons brown sugar
2 tablespoons vegetable oil
2 cloves garlic, minced
1 teaspoon grated ginger
2 green onions, chopped
1 tablespoon cornstarch
Steamed rice for serving
Instructions:
In a bowl, combine soy sauce, hoisin sauce, brown sugar, cornstarch, and grated ginger. Add the beef slices and toss to coat.
Heat oil in a large skillet or wok over high heat. Add minced garlic and stir-fry for a minute until fragrant.
Add the marinated beef to the skillet and stir-fry until browned and cooked to your desired level of doneness.
Stir in the chopped green onions and cook for an additional minute.
Serve hot over steamed rice.
