Balsamic Steak with Roasted Delicata Squash
Category: Beef
Asian Beef Salad
Asian Beef Salad
Equipment
- knife
- cutting board
- spatula
- saute pan
Ingredients
- 12 oz lean ground beef
- 1 each cucumber
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1/4 cup chopped green onions
- 4 cups romaine lettuce
- 1/2 cup diced onions
- 2 tbsp coco aminos
- 1 tbsp hoisin sauce
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp olive oil
Instructions
- Dice onions, chop green onions, slice cucumbers lengthwise into 1/4 inch rectangular pieces
- Pre-heat saute pan to medium high heat
- Coat the saute pan with olive oil and add the diced onions. Saute the onions until they soften and turn translucent
- Then, add the ground beef and break it into smaller pieces. Continue to stir for another 6 to 7 minutes until all meat turns brown
- Add the coco aminos, hoisin sauce, garlic powder, salt and pepper. Mix well
- Remove from the pan and let it cool
- Place the meat on top of the shredded lettuce. Add the rest of the veggies: cucumber, shredded cabbage, green onions, and shredded carrots. Serve with your choice of vinaigrette (Recommend sesame ginger vinaigrette)
Sautéed Ground Beef with Kale & Squash Rice Bowl
Sautéed Ground Beef with Kale & Squash Rice Bowl
Ingredients
- 1.5 lbs lean ground beef
- 4 cups cooked rice
- 11 oz chopped kale
- 10 oz butternut squash spirals
- 1 small carrot
- 2 tbsp concentrated balsamic vinegar
- 1 tbsp olive oil
- 1/2 cup diced red onion
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp pepper
Instructions
Pre-Cook (Mise En Place):
- Gather your equipment: medium saucepan, sauté pan, knife, cutting board, spatula
- Boil the rice according to packaged instructions
- Dice the red onions, chop the kale, chop the squash spirals, grate the carrot
- Preheat the sauté pan on medium high heat
Cooking Method:
- Coat the sauté pan with olive oil. Add the red onions and sauté until they soften and turn translucent
- Add the ground beef and break into smaller pieces. Season with garlic powder, salt, and pepper. Continue stirring until the meat finishes browning. Add the concentrated balsamic vinegar and mix well
- Then add the kale, squash, and carrots
- When the rice finishes cooking, add the rice and stir well. Season with additional salt and pepper as needed
One Pan Taco Rice
One Pan Taco Rice
Equipment
- knife
- cutting board
- spatula
- saute pan
Ingredients
- 10 oz lean ground beef
- 10 oz butternut squash (diced)
- 1/4 cup red onions (diced)
- 1/4 cup cherry tomatoes (sliced)
- 1/4 cup cilantro (chopped)
- 8 oz tomato sauce
- 1 cup cooked brown rice
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp pepper
- 1/4 tsp chili powder
- 1/4 tsp cumin powder
- 1/4 tsp garlic powder
- 1/4 tsp paprika
Instructions
- Cook brown rice according to the packaged instructions
- Pre-heat a saute pan on medium to high heat
- Add olive oil to the heated saute pan and add the ground beef
- Season the ground beef with chili powder, cumin, paprika, garlic powder, salt, and pepper. Brown the meat until it is fully cooked (about 6 to 7 minutes)
- Then, add the tomato sauce. Stir in the butternut squash and let it simmer on low medium heat for about 5 minutes.
- Finally, stir in the rice, cherry tomatoes, and cilantro
Sausage Marinara and Squash Noodles
Sausage Marinara and Squash Noodles
Equipment
- knife
- cutting board
- baking dish
- oven
Ingredients
- 2 each pre-cooked sausage links (3 oz each)
- 2 cups squash noodles
- 2 cups marinara sauce
- 1 each red bell pepper (diced)
- 2 tbsp parmesan cheese
- 2 leaves fresh basil (sliced)
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tbsp olive oil (optional)
Instructions
- Pre-heat oven to 425 F
- Cut sausage links in 1/4 inch slices
- Pour half of the marinara mixture at the bottom of the baking dish. Then layer the squash spirals onto the marinara
- Top off the squash spirals with the bell peppers and sliced sausage
- Pour the remainder of the marinara mixture on top and mix well
- Bake in the oven for 15 minutes at 425F
- Sprinkle parmesan cheese on top and garnish with fresh basil leaves or your desired choice of herbs. Season with salt and pepper to your preference
Cheesesteak Lettuce Wraps
Cheesesteak Lettuce Wraps
Equipment
- knife
- cutting board
- saute pan
- spatula
Ingredients
- 12 oz thinly sliced beef
- 1 each orange bell pepper (sliced)
- 1/2 each red onions (sliced)
- 2 each sliced cheese (any kind)
- 1/8 tsp oregano
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tbsp olive oil
Instructions
- Preheat the oven to 400 F degrees
- Toss the bell peppers with olive oil, salt and pepper and place in a baking sheet. Roast for 15-20 minutes until tender
- Pre-heat the saute pan to medium to high heat, and add the thinly sliced beef, tossing occassionaly, until browned (5 to 7 minutes). Season with the oregano, garlic powder, paprika, and salt and pepper to preferred taste
- Remove the roasted veggies from the oven and set aside
- Get one romaine lettuce leaf and place the cheese on the bottom. Add the cheesesteak on top, and then layer it with the peppers and onions
Beef Taco with Jicama Tortillas
Beef Taco with Jicama Tortillas
Equipment
- knife
- cutting board
- spatula
- saute pan
Ingredients
- 10 ounces lean ground beef
- 1 package pre-sliced jicama tortillas packages typically come with 10-12 slices
- 1/4 cup white onions (diced)
- 1/2 cup cherry tomatoes (sliced)
- 1/2 cup cilantro (chopped)
- 1 each lime
- 1/4 tsp paprika
- 1/4 tsp chili powder
- 1/4 tsp garlic powder
- 1/8 tsp salt
- 1 tbsp olive oil
Instructions
Cooking Method:
- Add 1 tbsp of olive oil to saute pan on medium-high heat. Add the diced onions and season with a pinch of salt. Saute the onions until they soften and turn translucent (about 1 to 2 minutes).
- Then add the ground beef and break it into smaller pieces. Add the spices and continue to stir the ground beef until it has turned golden brown.
- Add sliced cherry tomatoes fresh cilantro to the ground beef mixture and mix well.
- Serve the beef mixture in the jicama tortilla. Squeeze fresh lime juice on each taco. You can also use two tortillas per serving if the tortilla slices are too thin.
Beef Stir Fry with Squash Noodles
Beef Stir Fry with Squash Noodles
Equipment
- knife
- cutting board
- spatula
- wok (or saute pan)
Ingredients
- 12 oz beef strips
- 2 cups squash spirals
- 1 cup broccoli
- 1/4 cup red onions (diced)
- 2 tbsp coco aminos
- 1 tbsp garlic (minced)
- 1/4 tsp onion powder
- 1 tbsp olive oil
- 1 tsp sesame oil
Instructions
- Add oil to the wok on medium-high heat and saute the red onions and sprinkle with a pinch of salt. Continue to cook the onion until it softens and turns transclucent.
- Add the beef strips and cook for 3 to 4 minutes until it is cooked through. Add the garlic and season with salt
- Then pour in the coco amino sauce, and mix well.
- Add the broccoli and saute for 2 to 3 minutes
- Add the squash spirals and saute for 3 to 4 minutes until tender
Rib Eye Steak with Bell Pepper Salsa
Rib Eye Steak with Bell Pepper Salsa
Equipment
- knife
- cutting board
- tongs
- indoor grill pan
- sheet pan
- oven
Ingredients
- 2 6 oz rib eye steaks
- 1 each yellow bell pepper (diced)
- 1/4 cup cilantro (chopped)
- 1/4 cup red onion (diced)
- 1 each lime
- 1/4 tsp paprika, chili powder, garlic powder
- 1/4 tsp chili powder
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tbsp olive oil
Instructions
- Preheat oven to 400 F
- Preheat indoor grill pan on medium to high heat
- Season the steaks with paprika, chili powder, garlic powder, salt and pepper
- Coat the rib eye with olive oil and place on the indoor grill. Grill the steaks on both sides for 3 to 5 minutes until they are seared and brown
- Remove the rib eye and place it on the sheet pan and finish cooking them in the oven for 10 to 15 minutes
- While the steaks are cooking, place the bell pepper, onions, and cilantro in a bowl
- Season with lime juice and salt and pepper
- Remove the steaks from the pan and place them on a serving dish and let them rest for 5 minutes before slicing
- Place the bell pepper salsa on top and enjoy
Beef Taco Salad
Beef Taco Salad
Equipment
- knife
- cutting board
- spatula
- saute pan
Ingredients
- 10 ounces lean ground beef
- 1/2 each white onion
- 2 each avocados
- 1 each yellow bell pepper
- 1 each red bell pepper
- 1/4 cup cherry tomatoes
- 1 cup cucumber
- 4 cups salad mix
- 1/4 cup chopped cilantro
- 4 tbsp choice of vinaigrette dressing
- 1/4 tsp paprika
- 1/4 tsp chili powder
- 1/4 tsp onion powder
- 1 tbsp olive oil
- 1/8 tsp salt
Instructions
- Cut bell peppers in small squares, chop the cilantro, dice the onions, slice the cherries in half, and dice the avocados
- Add olive oil to saute pan on medium-high heat and saute the oniosn until they soften
- Next, add the ground beef and continue to cook it until it is golden brown (about 6 to 7 minutes)
- Add fresh cilantro to the ground beef mixture
- Once the ground beef is cooked, remove from the heat and set aside.
- In a bowl place the salad mix at the bottom
- Add the bell peppers, cherry tomatoes, and diced avocado, cucumbers, and ground beef mixture.
- Drizzle the salad on top with your favorite vinaigrette dressing
Balsamic Steak with Roasted Delicata Squash
Equipment
Ingredients
Instructions
Pre-Cook (Mise En Place):