Category: Beef

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Homemade Lemongrass Beef Stew Recipe

beef stew

Instant Pot’s can be a lifesaver when you’re short on time but want to pack big flavors into a meal. It does just that with this Vietnamese inspired lemongrass beef stew. This quick to prepare and painless to cook meal is vibrating with the flavors of lemongrass (obviously), garlic, anise, clove and bay leaves and other spices. Arguably, the instant pot is the best way to make beef stew from scratch, but if you have more time, you can make this in a clay pot or a dutch oven and let it slow cook as well. 

Ease of Making: Easy

How to Make Lemongrass Beef Stew

A take on a Vietnamese classic, Bo Kho (Vietnamese beef stew), this instant pot stew may just become an instant pot classic in your kitchen. Beef stews are known for their deeply braised beef and aromatic flavors. Traditionally they would be prepared in a clay pot that helps enrich the soup with the savory and sweet flavors. However, we will use an instant pot in this recipe. Instant pots cut the cooking time for beef from hours to under an hour. 

How to Cook Lemongrass Beef Stew

There’s not a whole lot you have to do to cook this lemongrass stew with the exception of layering in the beef, seasonings, and water. Close the lid and turn your sealing knob to the locked position. Let the soup cook for 35 minutes before turning off the heat and giving your instant pot time to release, about 10 more minutes. Add in your bok choy and other veggies or toppings you might like and serve or portion in containers to use throughout the week, 

How can I make my stew more flavorful?

Bland stew got you down? We use the Instant Pot to enrich deep flavor into our soup. Using a pressure cooker helps speed up the process of building depth. 

Meal Prep Tips for Lemongrass Beef Stew Recipe

  • Serve over noodles or rice for added heartiness or carbs needed to reach your goals. 
  • Use the beef to make a sort of beef banh mi sandwich with some pickled veggies like cucumber and carrots. 
  • Serve over a salad for a lighter variation of the meal. 
beef stew

Instant Pot Lemongrass Beef Stew

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Prep Time 5 minutes
Cook Time 40 minutes
Course Main Course
Cuisine Asian, Vietnamese
Servings 4

Equipment

  • knife
  • cutting board
  • mallet
  • Instant Pot

Ingredients
  

  • 1.5 lbs chuck roast chunks
  • 8 oz mushrooms (sliced)
  • 1 bunch fresh basil leaves
  • 1 bunch bok choy (rinsed, cut into chunks)
  • 1.5 cups water
  • 3 each garlic cloves (peeled)
  • 1-2 sticks lemongrass (4 inch length)
  • 1 each onion (sliced)
  • 1 each clove
  • 1 each star anise
  • 2 each bay leaves
  • 1/4 tsp cinnamon
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp pepper
  • 2 tsp salt or fish sauce

Instructions
 

  • Place the beef at the bottom of the pan. Use a mallet to crush the lemon grass stick and place it in the pan
  • Next, add the bay leaves, seasonings, onions, garlic, mushrooms, and fresh basil leaves.
  • Then, pour over the water.
  • Close the lid, turning the venting knob to the sealing position. Cook on high pressure for 35 minutes.
  • After it has cooked, allow 10 minutes for natural release before doing a quick release. Carefully remove the lid.
  • Then, add the bok choy into the stew. Stir until it has wilted. Top it off with any other fresh veggies and sauces such as sriracha or hoisin sauce. Eat and enjoy!

If you love this recipe, check out these other recipes we know you’ll love too:

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How To Make Beef Tamale Casserole

beef tamale

Tamales are a common and popular dish among Spanish, Mexican, and Latin cultures. Typically they are corn-filled dough that is filled with various meats and vegetables. Beef tamales are most notably the fan-favorite and let us say, we are fans. Making individual, traditional tamales can not only be time-consuming but it is also difficult. We thought we’d take these classic tamale flavors and turn them into a flavor-packed beef tamale casserole that is easy to prep and portion for your busy week ahead. 

Ease of Making: Medium

How to Make Beef Tamale Casserole

Beef tamale casserole is typically made by layering cornbread, tamale sauce and seasoned ground beef in a way that mimics the traditional tamale. Casseroles make for easy dishes to feed a family, to make ahead and freeze or to keep for the week and have a warm hearty meal every day. Casseroles are popular because you can put a variety of items in the deep baking dishes and quickly pop it in the oven. If you find that you aren’t a fan of ground beef, you can easily sub in ground chicken, turkey, or any other protein in this dish and make it to your liking. We like our dishes to be quick, easy and flexible for your cooking needs. 

Our beef tamale casserole can also be topped with some of your favorite Mexican inspired ingredients like jalapenos, sour cream, lettuce, tomatoes, salsa, or pico de gallo! 

There are three main components of a casserole: pieces of meat, vegetables, and some sort of starchy binder. Each component serves a purpose of its own. 

  • Starch  – We use a cornbread base to hold up to the flavors of the seasoned meat and vegetables but you can use a variety of starches in casseroles. Potatoes, pasta, rice, or any other grain can serve as an excellent starch in your casserole to bring it together.
  • Pieces of meat – Ground beef is used in this beef tamale casserole but when making a casserole you can use practically any type of protein. Have fun and experiment!
  • Vegetables – There’s no limit to the types of vegetables you can put inside a casserole and oftentimes, casseroles are packed with veggies and you won’t even know it. 

How to Cook Beef Tamale Casserole

Start by preheating your oven, we cook our beef tamale casserole at 400℉. Next, you will want to prep the cornbread layer of your dish, your base. Once mixed add your cornbread mixture to a greased baking dish that is deep enough to hold the rest of the casserole and bake for 20-25 minutes.

It is necessary to brown meat before stewing so that the meat is not raw when you cook and add it to the cooked cornbread layer. While the cornbread bakes, you will add your onions to a hot saute pan with oil and cook until softened. Add in the ground beef and cook until browned, breaking up into smaller pieces as it cooks. After the meat has cooked, add in your seasonings and sauce.

Remove your cornbread from the oven and carefully layer on your beef and sauce mixture, followed by the remaining vegetables and a layer of cheese to the cooked cornbread and return to the oven to finish baking. This should only take about 5-10 minutes for your cheese to melt. Once your cheese is melted on top, remove your casserole from the oven and serve.  

Meal Prep Tips for Beef Tamale Casserole

  • Reheat your casserole prep in the oven by covering tightly with foil and heating for 20 minutes at 400℉.
  • If at any point you notice your casserole getting too brown or starting to burn, you can cover your dish with tin foil for the remainder of the baking process. This helps protect the top layer of the dish and prevent scorched meat and cheese. 
beef tamale

Beef Tamale Casserole

Layers of cornbread, tamale sauce, and seasoned beef make this the perfect comfort food dish for you and your family.
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Prep Time 5 minutes
Cook Time 40 minutes
Course dinner, Main Course
Cuisine American, Mexican
Servings 4

Equipment

  • knife
  • cutting board
  • spatula
  • saute pan
  • baking dish

Ingredients
  

  • 1 lb lean ground beef
  • 1/2 each small white onion (diced)
  • 1 each green bell pepper (diced)
  • 1 each roma tomato (diced)
  • 1/4 cup green onions (chopped)
  • 1/2 cup shredded cheddar cheese
  • 8 oz tomato sauce
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1 tbsp olive oil

Cornbread batter recipe:

  • 1 cup flour
  • 1 cup yellow cornmeal
  • 2/3 cup white sugar
  • 3 tsp baking powder
  • 1 cup yogurt
  • 1/3 cup oil
  • 1/3 cup water

Instructions
 

  • Pre-heat oven to 400F
  • First, prepare the cornbread. In a mixing bowl, add the egg, sugar, yogurt, and vegetable oil. Stir, until thoroughly mixed.
  • Then, add the baking powder, flour, and cornmeal. (best to mix in the dry ingredients in batches so that the mixture does not clump)
  • Place the batter in a greased baking dish and bake in the oven for 20-25 minutes until the center is fully cooked.
  • Next, prepare the taco meat. Add oil to a heated pan on medium high heat. Saute the onions until they soften.
  • Add the ground beef and break into smaller pieces. Continue to cook until it has turned golden brown. Then add the spices and tomato sauce. Continue to stir the beef until it is fully cooked.
  • Remove the cornbread from the oven. Carefully add the ground beef mixture on top. Then, layer the rest of the vegetables on top.
  • Finally, add shredded cheese on top and place it back into the oven for 5 to 10 minutes until the cheese has melted.
  • Remove from the oven, and carefully scoop out a serving. Eat and enjoy!

If you love this recipe, check out these other recipes we know you’ll love too:

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Easy Steak And Mushrooms Recipe

Steak and Squash

Our steak and mushrooms with squash and chive pesto recipe, isn’t only a mouthful to say but also to eat. This well rounded meal is perfect for summer or fall when you have access to beautiful squash. If you live somewhere where you can get good quality squash year round, lucky you, you can make this recipe all year. Not only is this recipe healthy, quick and easy to make but it’s also budget friendly. Our recipe accommodates any type of beef steak you’d like. We like to stock up on good roasts when they are on sale and then slice and freeze them individually. Depending on your freezer, steak can last 4-12 months when frozen. 

Ease of Making: Easy

How to Make Steak and Mushrooms with Squash and Chive Pesto

Steak and mushrooms are two common flavors that you’ve likely seen before for most meals. You can find this combination on breakfast menus, in burgers or at your favorite steak house. To bring the flavors home and give yourself a hearty treat, we’ve paired our steak and mushrooms with a bright and refreshing zucchini squash and chive pesto. 

How to Cook Steak and Mushrooms

First, start by seasoning your steak with garlic powder and salt and add to a pan with oil. Cooking at medium high heat. For this recipe, we opt to sear the steak on both sides and then cook until done.

To cook the mushrooms for steak, remove cooked beef from the pan and place on a serving dish. Using the same pan add more oil and saute the mushrooms until brown.

How to Tell if Your Steak is Done

Nailing the perfect cook on your steak is something most chefs aim to do in the kitchen. After all, nobody who prefers their steak well done is going to be okay with a still mooing piece of rare steak when served. To test out where your steak is in the cooking process, take your finger and press firmly into the steak and look for these qualities:

  • Rare – a rare steak is extremely soft and will keep an indent after you’ve touched it with a finger.
  • Medium rare – these steaks will feel soft and springy
  • Medium – touch your steak to see if it springs back to the touch, if it has a quick spring back you’ve nailed the medium cook. 
  • Medium well – a medium-well steak will be mostly firm with a hardly noticeable spring left in it when you touch it. 
  • Well done – steaks that are completely cooked through will be firm to the touch. 

Or use a meat thermometer:

  • Rare- 140℉
  • Medium rare – 145℉
  • Medium – 160℉
  • Medium well – 165℉
  • Well done – 170℉

Please note that the USDA recommends cooking to at last 145F to avoid increased risk of food borne illness. 

How to Prepare Squash

Squash is a delicate vegetable that can get soggy when sliced too thin or combined with too much oil. We like to slice our squash into half circles that are about a quarter inch thick. Do this by trimming the ends of your squash and slicing lengthwise through the vegetable until you have two even halves. Then you’ll slice widthwise along your squash to make the half coin.

Place your squash on a baking sheet and season with garlic powder and salt. Drizzle with olive oil and bake for 10-15 minutes.

How to Make Chive Pesto

Pestos are an easy to make sauce that traditionally are found with pine nuts, salt, basil, and garlic. To make our chive pesto, add chives, garlic, olive oil, and 1 tsp of salt to a blender. Puree until smooth. If you notice the pesto is too thick you can add more olive oil and blend until you reach your desired consistency. When finished, add to your cooked squash. 

Meal Prep Tips for Steak and Mushrooms

  • If you want to spice up your steak with pepper or additional seasonings, do it after the sear to ensure the spices do not burn. 
  • Pat the steak dry before cooking to get a nice crust. 
  • Have your meat thermometer handy to prevent any overcooking. 
Steak and Squash

Steak & Mushrooms With Squash and Chive Pesto

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Prep Time 5 minutes
Cook Time 20 minutes
Course Main Course
Cuisine American
Servings 2

Equipment

  • knife
  • cutting board
  • tongs
  • spatula
  • blender
  • saute pan
  • indoor grill pan

Ingredients
  

Steak and vegetables

  • 12 oz sirloin steak (recommend thinly sliced)
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 each yellow squash (sliced)
  • 1 cup mushrooms (sliced)

Chive Pesto

  • 1 bunch chives
  • 3 cloves garlic (peeled)
  • 1 each lemon
  • 1/4 cup olive oil
  • 1 tsp garlic powder
  • 1 tsp salt

Instructions
 

  • Pre-heat oven to 400F
  • Slice squash into half coins (1/4 inch thick). Place on a sheet pan and season with a pinch of salt and garlic powder. Drizzle with 1 tbsp of olive oil
  • Place squash in the oven and bake for 10-15 minutes.
  • Meanwhile, season the steak with garlic powder, salt, and pepper. Coat it with olive oil
  • Pre-heat the indoor grill pan on medium-high heat and sear the steak on each side for about 3 to 5 minutes until it reaches your desired doneness
  • After the steak cooks, remove it from the indoor grill pan. Add the sliced mushrooms and grill them until they soften (about 3 to 5 minutes). Toss them around so that it fully cooks

Chive Pesto

  • Add chopped chives, garlic, lemon juice, olive oil, and salt to a blender. Puree until smooth. Add more olive oil if it is too thick. Add salt to preferred taste. Then, spoon some of the sauce on top of your veggies and use it as a dip for your steak

If you love this recipe, check out these other recipes we know you’ll love too:

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How To Make Thai Red Beef Curry

red beef curry

Oftentimes on weeknights we crave Asian food and the thought of ordering out definitely crosses our minds. However, with our easy Thai red beef curry recipe, we can skip the delivery fees and have a yummy Asian inspired meal in no time. Combining flavors of red curry paste, coconut milk and basil, this recipe is sure to satisfy those delivery food cravings and provide a much healthier option. 

How to Make Thai Red Beef Curry

We love a one-pot dish and this Thai red beef curry is definitely one of our favorites. By simmering the ingredients at a lower temperature for a longer period of time, you are able to break down the beef and make it super tender. The combination of sweet and heat flavors make this seriously delicious. 

Currys are also great because you can throw in whatever vegetables you have on hand and make this meal even more nutritious. This recipe doesn’t call it for it but we do like adding in green beans or squash if we’ve got it on hand. 

How to Cook Thai Red Beef Curry

Start by prepping your ingredients: slice  beef, onions and bell peppers into thin strips and mince your garlic. Once that is done, add oil to a soup pot on medium high heat and cook your onions until soft and translucent. Next, add your beef and garlic and stir well. Cook all of this for two to three minutes until golden brown. 

Once your beef is golden brown, pour in the coconut milk, brown sugar, red curry paste, and fish sauce. Ensure that everything is mixed extremely well and bring the pot to a boil, stirring carefully for one to two minutes to minimize an overflow. After your mixture has started to boil, reduce the heat and simmer your curry for another 20-30 minutes until your meat is tender.

When your steak is tender, mix in the basil leaves and top it off with fresh bell peppers. Serve with rice or cauliflower rice and the  juice of a lime wedge. 

Meal Prep Tips for Thai Red Beef Curry

  • Substitute in cauliflower rice for a lower-carb option. 
  • Double the batch and freeze it for future use when those delivery cravings hit and you’re short on time. 
red beef curry

Thai Red Beef Curry

Our Thai Red Beef Curry is fresh, flavorful, and full of healthy ingredients. A great option if you're craving take out but want to save on the ordering fees.
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Prep Time 5 minutes
Cook Time 35 minutes
Course Main Course
Cuisine Asian, Thai
Servings 4

Equipment

  • knife
  • cutting board
  • soup pot
  • spatula

Ingredients
  

  • 12 oz beef (any kind) thinly sliced
  • 1/4 cup white onions (sliced)
  • 1 each red bell pepper (sliced)
  • 1 each garlic cloves (minced)
  • 1 cup coconut milk
  • 2 tsp fish sauce
  • 2 tsp brown sugar
  • 1/2 cup basil leaves
  • 2 tbsp red curry paste
  • 1 each lime

Instructions
 

  • Add oil to a soup pot on medium-high heat. Saute the onions until they soften and turn translucent (about 2 to 3 minutes)
  • Next, add the beef and garlic and stir it around until they become golden brown (about 4 to 5 minutes)
  • Then, pour in the coconut milk, brown sugar, and red curry paste, and fish sauce.
  • Mix everything really well. Bring the pot to a boil and carefully continue to stir for 1 to 2 minutes (making sure it doesn't overflow)
  • Once it reaches a rolling boil, bring it down to a simmer and cook for another 20-30 minutes until meat is tender.
  • At the very end, mix in the basil leaves and top it off with fresh bell peppers. Serve with rice and juice of a lime wedge

If you love this recipe, check out these other recipes we know you’ll love too:

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How To Make Sausage Fried Rice

Sausage fried rice is a savory egg and rice dish that is simple and quick to throw together. Much like a stir fry, fried rice is a fool proof meal that can be a great option when you have proteins and veggies on hand but you aren’t sure what to do with them. Our recipe uses sausage links, and a mixture of fresh or frozen mixed vegetables. However, you can substitute in ground sausage, italian sausage, breakfast sausage or pretty much any ground meat you have on hand. 

Ease of Making: Easy

This sausage fried rice recipe uses a traditional whole grain rice but if you’re looking for a lower carb option you can substitute in cauliflower rice like we did in these recipes:

How to Make Sausage Fried Rice

There are many variations of fried rice that is influenced by cultures and meals across the country. The most popular variations are Chinese sausage fried rice, Italian sausage fried rice, and breakfast sausage fried rice. 

For the most authentic experience, try cooking this up in a wok but if you don’t have one then a skillet or frying pan will do the trick. 

How to Cook Fried Rice

Start by mincing garlic, dicing your bell pepper, and slicing sausage into quarter inch circles. If using ground sausage, simply ignore the last step. Once your ingredients are prepped, add oil to a heated wok on medium high heat and saute garlic and sausage until the sausage heats through. Then add in your vegetables and stir. When your vegetables are cooked through, add in the cooked rice and season with soy sauce and garlic powder. Stir the rice well until completely covered with the soy sauce. You can add more soy sauce if needed. 

Now that your base is complete, make a hole in the middle of the pan and crack two eggs into the center. Lightly whisk the eggs with a fork until they scramble and have cooked and firmly set. Incorporate eggs with the rest of the mixture by stirring all ingredients together.

Top off the rice with sprinkles of sesame oil, sesame seeds or sriracha for more flavor and heat. 

Meal Prep Tips for Making Sausage Fried Rice

  • Use rice you’ve already prepared for the week. Day old rice works best in our fried rice recipe. 
  • Sub in mushrooms or tofu for the sausage to make this recipe vegetarian friendly. 
sausage fried rice

Sausage Fried Rice

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Prep Time 5 minutes
Cook Time 15 minutes
Course dinner, Main Course
Cuisine Asian
Servings 2

Equipment

  • knife
  • cutting board
  • spatula
  • wok

Ingredients
  

  • 2 each sausage links (3 oz each)
  • 1 each large egg
  • 2 cups cooked rice (best if using day old rice)
  • 2 each garlic cloves (minced)
  • 1 each red bell pepper (diced)
  • 1 cup frozen or fresh mixed vegetables (chopped)
  • 2 tbsp soy sauce
  • 1/4 tsp pepper
  • 1 tsp sesame oil
  • 1 tbsp olive oil

Instructions
 

  • Slice sausage into 1/4 inch coins
  • Add oil to a heated pan on medium-high heat. Saute the garlic, vegetables, and sausage for about 2 to 3 minutes until the vegetables soften and sausage heats through
  • Then, add cooked rice to the wok
  • Season with soy sauce and pepper. Mix the rice well until it is completely coated with the soy sauce. (add more soy sauce if needed)
  • Then, spread the rice mixture to the edges of the pan and create a hole in the middle of the pan. Crack the egg into the middle and stir and scramble the eggs until they have cooked and firmly set. Once cooked, mix it well into the rice mixture.
  • At the end, top off the rice with sprinkles of sesame oil for more flavor. Eat and enjoy!
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Steak and Asparagus Quinoa Bowl

steak & quinoa
steak & quinoa

Steak and Asparagus Quinoa Bowl

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Prep Time 5 minutes
Cook Time 20 minutes
Course dinner, Main Course
Cuisine American
Servings 2

Equipment

  • knife
  • cutting board
  • boiling pot
  • spatula
  • saute pan

Ingredients
  

  • 12 oz steak
  • 10 oz asparagus
  • 1/4 cup red onions (diced)
  • 2/3 cup dried quinoa
  • 1 tbsp olive oil
  • 2 tbsp worcestershire sauce
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp salt

Instructions
 

  • Cook quinoa according to package intructions
  • Cut the asparagus into 3-inch pieces and slice the steak into thin strips
  • Heat oil in a skillet on medium-high heat. Add the onions and saute until it softens and turns translucent (about 2 to 3 minutes)
  • Next, add the steak and sear it until it turns golden brown and is fully cooked. (about 5 to 7 minutes)
  • Then, add the asparagus and seasonings. Stir well until the asparagus is slightly tender (about 3 to 4 minutes)
  • Add 1/4 cup of water to the pan and scrape and stir the browned bits at the bottom of the pan to create a sauce. Then add worcestershire sauce and mix it well.
  • Remove from the pan and serve with cooked quinoa. Eat and enjoy!
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Easy Beef Fajita Pasta Recipe

Beef fajita pasta

If you’re out of tortillas and taco tuesday rolls around, this dish is the perfect way to celebrate without having to run to the store. Beef fajita pasta is creamy, filling, and satisfying to every degree possible. It also comes together in under 30 minutes, which is great for weekdays or any other night you’re limited on time. 

Ease of Making: Medium

How to Make Beef Fajita Pasta

A comforting collision of two worlds, this fajita pasta combines traditional mexican spices like cumin, cilantro, chili powder and paprika with a hearty and filling pasta. Sour cream (or yogurt) is added to give this pasta the creamy texture we all love in a pasta dish. 

This recipe calls for flank steak but you can easily sub in chicken or shrimp if red meat isn’t your thing. You’ll cook each of these with the same process but cooking times will vary.

How to Cook Beef Fajita Pasta

Start by cooking your chosen pasta according to package instructions. We like pasta shapes that really hold onto the sauce like bowties, rotini, or shells. Using a shaped pasta ensures that the sauce makes it into every crevice, giving you a flavorful experience in every bite. 

Next, slice your steak, onions and bell peppers into thin strips like you would for traditional fajitas and dice the tomato. In a separate bowl, combine the seasonings together and set aside

Once your protein, veggies and fajita seasoning is prepped, heat oil in a skillet on medium high heat and add in the steak, searing until golden brown. This should take about five to seven minutes. When the steak is finished cooking, season with the fajita mix and stir well. Then add the bell peppers, red onion, and tomatoes and cook until vegetables are tender.

While your vegetables are finishing, drain the cooked pasta using a colander and add it to the pan. Add the yogurt (or sour cream) and stir until mixed.

Meal Prep Tips for Beef Fajita Pasta

  • Store leftovers in the fridge for up to three days. 
  • Use canned diced tomatoes if you don’t have fresh tomatoes. Some great options include fire roasted diced tomatoes or rotel which would add even more heat.
Beef fajita pasta

Beef Fajita Pasta

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Prep Time 5 minutes
Cook Time 20 minutes
Course dinner, Main Course
Cuisine American, Mexican
Servings 2

Equipment

  • knife
  • cutting board
  • spatula
  • saute pan
  • boiling pot

Ingredients
  

  • 12 oz flank steak (or your choice cut)
  • 1 cup dried pasta (rotini)
  • 1 each bellpepper
  • 1/2 each small red onion
  • 1 small roma tomato
  • 1 cup frozen corn (or canned)
  • 1/2 cup yogurt (or sour cream)
  • 1/4 tsp chili powder
  • 1/4 tsp cumin
  • 1/4 tsp paprika
  • 1/4 tsp dried oregano
  • 1/4 tsp dried cilantro (or 1 tbsp fresh)
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp salt and pepper
  • 1 tbsp olive oil

Instructions
 

  • Boil pasta according to package instructions
  • Meanwhile, slice the steak, bell peppers, and red onions into thin strips. Dice the tomato.
  • Mix all spices together in a small bowl
  • Heat oil in a skillet on medium-high heat. Add the steak and sear until golden brown (about 4 to 5 minutes)
  • Season with the spices and stir well. Then add the bell peppers, red onion, and tomatoes. Saute until veggies are tender (about 3 to 4 minutes)
  • Drain the cooked pasta and add it to the skillet. Add the yogurt (or sour cream) and stir until thoroughly mixed.
  • Lastly, add the corn. Season with additional salt and pepper to preferred taste. Eat and enjoy!

If you love this recipe, check out these other recipes we know you’ll love too:

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Steak and Eggs with Asparagus

Steak and Eggs with Asparagus

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Prep Time 5 minutes
Cook Time 20 minutes
Course dinner, Main Course
Cuisine American
Servings 2

Equipment

  • knife
  • cutting board
  • tongs
  • saute pan
  • spatula

Ingredients
  

  • 2 each top round steaks (thinly sliced, 6 oz each)
  • 2 each large eggs
  • 6 oz asparagus
  • 1 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp red pepper flakes
  • 2 tsp parmesan cheese

Instructions
 

  • Tenderize the meat by pounding it with a meat mallet OR marinate the meat with an acidic component such as balsamic vinegar for 30 minutes
  • Season the meat with garlic powder and salt
  • Heat a tsp of oil in a pan on low medium heat. Gently crack the eggs into the pan and cover it with a lid for 2 to 3 minutes until the egg whites are set. After it has cooked, remove the cooked eggs from the pan.
  • Using the same pan, turn up the heat to medium-high heat. Add a tbsp of olive oil and sear the steaks on each side for 3 to 5 minutes until it reaches your desired doneness
  • Then, add the asparagus to the same pan. Season with garlic powder and salt. Cover with a lid and let it steam for 3 to 5 minutes
  • Remove both the steak and asparagus from the saute pan. Serve the meal with the eggs.
  • Optional: Sprinkle the eggs with red pepper flakes and add parmesan cheese on top of the asparagus for added flavor. Enjoy!
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Ground Beef Stir Fry

Ground beef stir fry
Ground beef stir fry

Ground Beef Stir Fry

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Prep Time 5 minutes
Cook Time 20 minutes
Course dinner, Main Course
Cuisine American, Asian
Servings 2

Equipment

  • knife
  • cutting board
  • wok
  • spatula

Ingredients
  

  • 12 oz lean ground beef
  • 2 cups stir fry vegetable mix (pre-packaged section of produce aisle)
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 2 tbsp hoisin sauce
  • 1 tbsp olive oil

Instructions
 

  • Heat a wok to medium-high heat and add olive oil
  • Add ground beef to the pan. Break into pieces and saute until golden brown and fully cooked (about 6 to 7 minutes)
  • Add garlic powder, salt and the stir fry mix. Mix well until veggies are tender
  • Add hoisin sauce in the end and mix well
  • Serve with rice, noodles, or lettuce wraps. Enjoy!
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Instant Pot Barbacoa Beef

beef barbacoa
beef barbacoa

Instant Pot Barbacoa Beef

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Prep Time 5 minutes
Cook Time 1 hour
Course dinner, Main Course
Cuisine American, Latin
Servings 4

Equipment

  • knife
  • cutting board
  • Instant Pot

Ingredients
  

  • 1.5 lbs chuck roast
  • 4 cloves garlic
  • 1 can (3.5 oz) chipotles in adobo sauce
  • 1 can (4 oz) diced green chiles
  • 1 small red onion (sliced)
  • 1/4 cup lime juice
  • 2 tbsp vinegar
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1 each bay leaf
  • 1/2 cup cilantro (chopped)
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 cup water

Instructions
 

  • Add chipotle peppers, diced green chiles, onions, garlic, lime juice, vinegar, and water in a blender. Blend until smooth
  • Place chuck roast at the bottom of the Instant Pot
  • Pour in the blended sauce
  • Add seasonings and cilantro. Mix well
  • Securely close the lid and set vent to "sealing". Press "Manual", then press "pressure" until it says "high pressure". Then adjust the timer to 50 minutes. Let it cook, and then follow the manual instructions to turn the vent to "venting" and wait until all the steam has released and the valve drops.
  • Remove the lid. Shred the beef using two forks. Serve with a bowl of rice, on top of nachos, or with salad.