Beef Recipes
Beef Stir-Fry with Broccoli.
Ingredients:
1 lb (450g) beef sirloin, thinly sliced
3 cups broccoli florets
1 bell pepper, thinly sliced
1 onion, thinly sliced
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon cornstarch
1 tablespoon vegetable oil
Salt and pepper to taste
Cooked rice for serving
Instructions:
In a bowl, combine soy sauce, oyster sauce, cornstarch, salt, and pepper. 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.
Add the broccoli florets, bell pepper, and onion to the skillet. Stir-fry for a few minutes until the vegetables are tender-crisp.
Serve the beef and vegetables over cooked rice.
Beef and Sweet Potato Stew.
Ingredients:
1 lb (450g) beef stew meat, cubed
1 onion, diced
2 cloves garlic, minced
2 carrots, sliced
2 sweet potatoes, peeled and diced
4 cups beef broth
1 tablespoon tomato paste
1 teaspoon dried thyme
1 bay leaf
Salt and pepper to taste
Fresh parsley for garnish (optional)
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.
Add carrots, sweet potatoes, beef broth, tomato paste, dried thyme, bay leaf, salt, and pepper to the pot. Stir to combine.
Bring the stew to a boil, then reduce the heat to low. Cover and simmer for about 1-2 hours or until the beef is tender and the vegetables are cooked through.
Remove the bay leaf before serving.
Garnish with fresh parsley, if desired. Serve hot.
Beef and Spinach Lasagna.
Ingredients:
1 lb (450g) ground beef
1 onion, diced
2 cloves garlic, minced
2 cups marinara sauce
8 lasagna noodles, cooked according to package instructions
2 cups ricotta cheese
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
2 cups fresh spinach leaves
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.
Stir in marinara sauce and season with salt and pepper.
In the greased baking dish, layer cooked lasagna noodles, ground beef mixture, ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, and fresh spinach leaves. Repeat the layers until all ingredients are used, ending with a layer of cheese on top.
Cover the baking dish with foil and bake for 30 minutes.
Remove the foil and bake for an additional 15 minutes or until the cheese is melted and bubbly.
Let it cool for a few minutes before serving.
Beef and Cheese Stuffed Shells.
Ingredients:
1 lb (450g) ground beef
1 onion, diced
2 cloves garlic, minced
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 egg, lightly beaten
24 jumbo pasta shells, cooked according to package instructions
2 cups marinara sauce
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 ground beef mixture, ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, and egg. Mix well.
Stuff each cooked pasta shell with the beef and cheese mixture and place them in a baking dish.
Pour marinara sauce over the stuffed shells.
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 Eggplant Stir-Fry.
Ingredients:
1 lb (450g) beef sirloin, thinly sliced
2 cups eggplant, cubed
1 bell pepper, sliced
1 onion, sliced
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 tablespoon cornstarch
1 tablespoon vegetable oil
Salt and pepper to taste
Cooked rice for serving
Instructions:
In a bowl, combine soy sauce, oyster sauce, hoisin sauce, cornstarch, salt, and pepper. 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.
Add the cubed eggplant, sliced bell pepper, and sliced onion to the skillet. Stir-fry for a few minutes until the vegetables are tender-crisp.
Serve the beef and vegetables over cooked rice.
Beef and Black Bean Stir-Fry.
Ingredients:
1 lb (450g) beef sirloin, thinly sliced
1 can black beans, drained and rinsed
1 bell pepper, sliced
1 onion, sliced
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 tablespoon cornstarch
1 tablespoon vegetable oil
Salt and pepper to taste
Cooked rice or noodles for serving
Instructions:
In a bowl, combine soy sauce, oyster sauce, hoisin sauce, cornstarch, salt, and pepper. 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.
Add the black beans, sliced bell pepper, and sliced onion to the skillet. Stir-fry for a few minutes until the vegetables are tender-crisp.
Serve the beef and vegetables over cooked rice or noodles.
Beef and Barley Soup.
Ingredients:
1 lb (450g) beef stew meat, cubed
1 onion, diced
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 cup pearl barley
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 beef stew meat, onion, and garlic until the beef is browned and the onion is tender.
Add carrots, celery, pearl barley, beef broth, diced tomatoes (with juices), dried thyme, salt, and pepper to the pot. Stir to combine.
Bring the soup to a boil, then reduce the heat to low. Cover and simmer for about 1-2 hours or until the beef is tender and the barley is cooked.
Adjust seasoning if needed. Garnish with fresh parsley, if desired. Serve hot.
Beef and Cheese Empanadas.
Ingredients:
For the dough:
2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold unsalted butter, cut into small pieces
1/4 cup cold water
For the filling:
1 lb (450g) ground beef
1 onion, diced
2 cloves garlic, minced
1 bell pepper, diced
1 teaspoon ground cumin
1 teaspoon paprika
Salt and pepper to taste
1 cup shredded cheddar cheese
Instructions:
In a large bowl, combine flour and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Gradually add cold water and mix until the dough comes together. Shape the dough into a ball, cover with plastic wrap, and refrigerate for 30 minutes.
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 ground cumin, paprika, salt, and pepper. Cook for a few more minutes to allow the flavors to meld. Remove from heat and let it cool slightly.
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
On a lightly floured surface, roll out the chilled dough to about 1/4-inch thickness. Cut out circles using a round cookie cutter or a glass.
Place a spoonful of the beef filling in the center of each dough circle. Sprinkle shredded cheddar cheese on top.
Fold the dough circle in half, sealing the edges by crimping with a fork. Repeat with the remaining dough circles and filling.
Place the empanadas on the prepared baking sheet. Bake for 15-20 minutes or until the crust is golden brown.
Allow them to cool for a few minutes before serving.
Beef and Mushroom Lo Mein.
Ingredients:
1 lb (450g) beef sirloin, thinly sliced
8 oz (225g) lo mein noodles or spaghetti
2 cups mushrooms, sliced
1 bell pepper, thinly sliced
1 onion, thinly sliced
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon sesame oil
1 tablespoon vegetable oil
Salt and pepper to taste
Sliced green onions for garnish (optional)
Instructions:
Cook the lo mein noodles or spaghetti according to the package instructions. Drain and set aside.
In a bowl, combine soy sauce, oyster sauce, sesame oil, salt, and pepper. Add the beef slices and toss to coat.
Heat vegetable 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.
Add the sliced mushrooms, bell pepper, and onion to the skillet. Stir-fry for a few minutes until the vegetables are tender-crisp.
Add the cooked noodles to the skillet and toss to combine with the beef and vegetables. Cook for another minute to heat through.
Garnish with sliced green onions, if desired.
Serve hot.
Thai Red Curry Beef.
Ingredients:
1 lb (450g) beef sirloin, thinly sliced
2 tablespoons red curry paste
1 can (14 oz) coconut milk
1 cup beef broth
1 red bell pepper, thinly sliced
1 onion, thinly sliced
1 cup sliced bamboo shoots (optional)
1 tablespoon fish sauce
1 tablespoon brown sugar
1 tablespoon vegetable oil
Fresh basil leaves for garnish (optional)
Cooked rice for serving
Instructions:
Heat vegetable oil in a large skillet or wok over medium heat. Add red curry paste and cook for a minute until fragrant.
Add beef slices to the skillet and cook until browned.
Stir in coconut milk and beef broth. Bring to a simmer.
Add red bell pepper, onion, and bamboo shoots (if using) to the skillet. Cook for a few minutes until the vegetables are tender.
Stir in fish sauce and brown sugar. Taste and adjust the seasoning if needed.
Simmer for a few more minutes to allow the flavors to meld together.
Serve the Thai red curry beef over cooked rice.
Garnish with fresh basil leaves, if desired.
