Pan-Seared Steak

Ingredients

1 1/2 pounds bone-in T-bone or porterhouse steak, 1 1/2 to 2 inches thick (if thinner, adjust cook times)

Kosher salt and freshly ground black pepper, or steakhouse seasoning 

1 tablespoon canola oil 

Directions

1. 30-60 minutes before cooking, remove steak from refrigerator. 
2. Preheat the oven to 450 degrees F.
3. Heat a large cast iron skillet over medium heat until water droplets sizzle in pan.
4. Pat steak completely dry and season generously with salt and pepper.
5.  Add oil to hot skillet, then add steak. Sear about 2 minutes on each side. 
6. Transfer skillet to the oven. Roast until an instant-read thermometer inserted sideways into the steak registers 130 degrees F for medium-rare, 135 for medium, checking at about 4-5 minutes. (Time depends on the thickness of your steak!)
7.  Transfer steak to a cutting board (or straight onto plates) and let it rest for 10 minutes. Cut steak from the bone and carve meat across the grain. (Parallel with the top of the T on the T-bone.)

Egg Rolls in a Bowl

 

Prep time: 15 minutes | Cook time: 20 minutes | Total time: 35 minutes | Serves: 4 ​​ 

2 tablespoons sesame oil 

1 tablespoons olive oil 

1 tablespoon rice wine vinegar 

2 tablespoons lower-sodium soy sauce 

2 tsp minced garlic 

1 tablespoon minced ginger

1 pound ground chicken (or beef)

½ teaspoon ground black pepper 

6 cups coleslaw mix 

8 green onions, chopped 

In a large skillet over medium heat, whisk together the sesame oil, olive oil, rice wine vinegar, soy sauce, garlic, and ginger. Add ground chicken. Break apart and cook ground chicken in sauce until cooked through. Add pepper and stir to combine. Stir in coleslaw mix and cook just until cabbage and carrots start to become tender, about 3-5 minutes. Garnish with chopped green onions and serve. 

Per Serving: Calories 239 | Fat 23g | Carb 4g | Fiber 3g | Sugar 14g | Protein 36.5g

Mozzarella Steak

1 1/2- 2 lbs round steak

garlic powder

Cut meat into small cubes and brown in a skillet with a little garlic powder

1 lg can diced tomatoes

1/2 tsp basil

3/4 tsp salt

1/2 medium onion (sliced or chopped)

1/2 green pepper (sliced or chopped)

Cook all day in crockpot (low).  Just before serving add 2 cups of mozzarella cheese.  Or top meat on plates with shredded cheese.  Serve over rice or pasta.

*Can be frozen (minus the mozzarella) in a ziploc.

Mongolian Beef (or you can add some broccoli and call it "Beef and Broccoli")

1 lb of flank steak, thinly sliced crosswise (I used pre-sliced stir fry beef)
1/4 cup of cornstarch
3 teaspoons of canola oil
1/2 teaspoon of grated ginger (about 1/2 inch piece)-- (I used ground ginger)
1 tablespoon of chopped garlic (about 2 -3 large cloves)
1/2 cup of water
1/2 cup of soy sauce (I use low sodium)
1/2 cup brown sugar
1/2 teaspoon of red pepper flakes (I omitted these so as to not scare off the kiddies)
3 large green onions, sliced crosswise into thirds

Prepare the meat:
First, make sure the steak slices are dry (pat them dry) and mix them with the corn starch. Using your hands or a spoon, move them around to make sure all pieces are coated. Place beef slices in a strainer and shake off excess corn starch.

Make the sauce:
Heat half of the oil in a large wok at medium-high and add the garlic and ginger. Immediately add the soy sauce, water, brown sugar and pepper flakes. Cook the sauce for about 2 minutes and transfer to a bowl. Don't worry if the sauce doesn't look thick enough at this point. The corn starch in the beef will thicken it up later.

Cook the meat and assemble dish:
Turn the heat up and add the remaining oil to the wok. Add the beef and cook, stirring until it is all browned (this is a quick thing). Pour the sauce back into the wok and let it cook along with the meat. Now you can choose to cook it down and reduce the sauce or leave it thinner. Add the green onions on the last minute so the green parts will stay green and the white parts crunchy.

Serve it hot with rice.

Club Tacos

This is one of Aaron's favorite things to order at Chili's.  We decided to make our own at home.

Place 2 flour tortillas on a baking sheet, top with shredded cheese and grilled chicken slices, then bake for 2-3 minutes until crisp and melted.

Remove to plates and add toppings:

Bacon crumbles

Lettuce

Tomato

Sauce (ranch dressing mixed with a little taco sauce)

This can also be made with grilled steak and sliced avocado.  That's my favorite at Rubio's.  YUM!

Shredded Italian Beef Sandwiches

When I came home from the hospital with baby Sarah, my friend Holly Hopkins brought me this for dinner.  I've been making it ever since.  It's ridiculously easy and yummy too!

1 beef roast (should fill your slow cooker 1/2-3/4 full in order to cook right; any smaller will cook too dry)

1 packet dry Italian dressing mix

1 beef bouillon cube

½ cup Worcestershire sauce

½ cup water

Put all ingredients in slow cooker and cook all day on low. Should be very moist. Shred and serve on rolls, using extra liquid for dipping. Leftovers freeze well, so a large roast can get you 2 dinners! Or use the leftovers for enchiladas

Beef Roast

beef roast
(Optional: carrots, potatoes, onions)

Add 1 cup beef broth and 1 can golden mushroom soup.

Cook in crockpot all day. Shred.

Quesadillas

raw tortillas, cooked fresh
shredded cheese
chicken, pork, or beef (optional)

Cook over medium heat until crispy.
Top with pico de gallo, sour cream, guacamole

OR add shredded mozzarella cheese and pepperonis for a pizzadilla! (dip wedges in marinara)

Beef Enchiladas

ground beef OR shredded beef
add a bit of enchilada sauce
Roll into tortillas and place in baking dish
Cover with sauce and shredded cheese
Bake

Easy Crockpot Stew

2-3 lbs. round steak, cut into one inch cubes

6 potatoes, chopped

6 carrots, chopped

1 dry onion soup mix

2 cans cream of mushroom soup

Brown meat. Put all ingredients in large crockpot. Add water to cover. Serves a large family. (If you have a smaller crockpot, you may need to adjust the recipe accordingly.)

Beef Stroganoff

2x this recipe for a large family

Cut 1 lb. round steak into pieces, dust with flour, and brown in 2 T. hot shortening. Over medium heaup sliced mushrooms, 1/8 cup minced onion, ½ tsp. paprika, 1 tsp. salt, 1 T. worcestershire sauce, ½ cup beef broth, and ½ cup sour cream. Cover and bake at 325 for about 1 ½ hours. Serve with noodles or rice.

Can also be cooked in crockpot. Be sure to add water to cover meat. Stir often.  Add sour cream at end.