Archive for the ‘beef’ Category

Spicy Meatball Subs

These spicy meatball subs are quite the man pleaser in our house…meat, cheese, and very few dishes to wash.  They are a perfect, quick, weeknight meal.  I usually make them from ground turkey, but ground beef would work great also.  I’d suggest using at least 93% lean though…otherwise your sauce will likely get a bit greasy.

Ingredients:
1 ¼ pounds ground turkey
¾ cup grated parmesan cheese, divided
½ cup breadcrumbs
1 egg
3 tablespoons fresh parsley, chopped, divided
1 tablespoon fresh oregano, chopped
1 teaspoon fennel seeds
1 teaspoon garlic powder
1 teaspoon onion powder
1¼ teaspoon red pepper flakes, divided
¼ teaspoon salt
¼ teaspoon pepper
1 15-ounce can tomato sauce
1 cup chicken stock
1 cup grated mozzarella cheese
4 sub rolls

Directions:

In a large bowl, combine the turkey, ½ cup parmesan cheese, breadcrumbs, egg, 1 tablespoon parsley, oregano, fennel seeds, garlic powder, onion powder, ½ teaspoon red pepper flakes, salt, and pepper.  Roll into 12 meatballs, about 1½ to 2 inches wide, and flatten each a little so that it’s more oval shaped (this helps it fit in the sub better).

Bring the tomato sauce, chicken stock, and ¾ teaspoon red pepper flakes to a medium boil in a deep saucepan.  Add meatballs and cook, stirring occasionally, for about 13 minutes, or until they are cooked through.  Meatballs should be mostly covered while they are cooking; add additional chicken stock if your saucepan is a bit wider and this is not the case.

Meanwhile, lightly toast sub rolls.  Top each with 3 meatballs, the remaining parmesan cheese, mozzarella cheese, and garnish with remaining parsley.

Source: the little kimchi pierogi.

Thai Beef with Chiles and Basil Over Coconut Rice

BK and I are both big stir-fry fans, but I haven’t been making much lately because it just doesn’t seem that summery to me.  But this recipe used two of my garden items, hot peppers and basil, so I went for it.  Is it an authentic Thai dish?  I doubt it.  Is it tasty?  Yes, extremely.  Lots and lots of flavor.  We’ve made it several times and will put it in our regular rotation.

We used ground beef, but you could use turkey, lamb, pork, or chicken also.  The first time I made it, I wasn’t sure what “long hot peppers” were.  My plan was to go to the grocery store and literally look for a long, hot pepper.  I found one and then looked at the label: it said “long hot pepper.”  So, although extraordinarily boring, it is a proper name for something.   I used three and it wasn’t very spicy.  So, the next time, I tried for spice by making it with jalapeno chiles, but couldn’t find red ones.  Instead, I used 2 of my spicy salsa peppers from the backyard.  The spice adds a nice kick, and you can use the rice to cool  your mouth off.  Enjoy!

Ingredients:

1 ¼ cups jasmine rice
1 can (13.5 ounces) coconut milk
coarse salt
1 tablespoon plus 1 teaspoon fish sauce
1 tablespoon plus 1 teaspoon soy sauce
1 teaspoon sugar
1 tablespoon vegetable oil
3 garlic cloves, chopped
3 long hot peppers or 2 red jalapeno chiles, seeded and sliced into 2-inch matchsticks
1 ¼ pounds ground beef sirloin
1 cup loosely packed torn fresh basil leaves
lime wedges for serving

Directions:

In a medium saucepan, combine rice, coconut milk, ¾ cup water, and ½ teaspoon salt.  Cover and bring to a boil; reduce to a simmer, cover, and cook until rice is tender and liquid has been absorbed, about 25 minutes.

When rice is almost done, combine fish sauce, soy sauce, and sugar in a small bowl; set aside.  Heat a cast-iron skillet or wok over high.  Add oil and heat; add garlic and half the chiles.  Cook, stirring constantly, 15 seconds.  Add beef and cook, breaking up meat with a wooden spoon, until completely browned, about 4 minutes.  Thoroughly drain fat.  Add soy mixture and cook 30 seconds.  Add basil and remaining chiles and stir to combine.  Serve beef over coconut rice with lime wedges.

Adapted from MarthaStewart.com.

Sirloin and Summer-Vegetable Kebabs with Chimichurri

The cavemen had it right: fire + meat = deliciousness.

My husband, BK, and I moved in the fall and now have a deck with a grill.  I have quickly become obsessed with grilling, so much so that BK has suggested we buy a propane reader, stat.

The recipe is perfect for summer.  We actually put all kinds of veggies on the kebabs…squash, zucchini, red and green peppers, tomatoes, onions…although only I eat the onions.  BK has termed onions “weird” and “evil” and refuses to eat them or anything else in the “onion family,” which he broadly defines to include scallions, leeks, shallots, and chives.

I’ve made the chimichurri with dried herbs before out of desperation …its not perfect, but it’ll do…you just have to let the dried herbs sit in the liquid for a while so they aren’t crunchy.

Ingredients:

1 pound beef sirloin tips (cut into 1 ½ inch pieces)
2 tablespoons plus 2 teaspoons balsamic vinegar
1 tablespoon soy sauce
1/4 teaspoon freshly ground pepper
1 medium zucchini
1 small yellow summer squash
1 onion
1 red bell pepper
1/2 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh oregano
2 minced garlic cloves
1/4 cup extra-virgin olive oil
2 teaspoons fresh lemon juice
3/4 teaspoon coarse salt

Directions:

Marinate beef sirloin tips in 2 tablespoons balsamic vinegar, soy sauce, and freshly ground pepper in a shallow dish for 30 minutes. Soak 4 wooden skewers in water. Meanwhile, slice zucchini and summer squash into 1/2-inch rounds. Cut onion into wedges and red bell pepper into 1-inch pieces.

Heat grill to medium-high. Thread beef onto skewers, alternating with vegetables. Grill for 7 to 8 minutes per side. Whisk together parsley, fresh oregano, garlic cloves, extra-virgin olive oil, balsamic vinegar, fresh lemon juice, and coarse salt. Drizzle sauce over kebabs.

Source: Martha Stewart Living

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