Katey's Kitchen

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Beef Kushisashi

June 23rd, 2012 Posted in Appetizers Tags: , ,
1/2 cup soy sauce
1/4 cup chopped green onions, w/ tops
2 Tbl sugar
1 Tbl vegetable oil
1.5 tsp cornstarch
1 clove garlic, pressed
1 tsp grated fresh ginger root
2.5 lbs boneless beef sirloin steak
 
~ Blend soy sauce, green onions, sugar, oil, cornstarch, garlic and ginger in small saucepan. 
~ Simmer, stirring constantly, until thickened, about 1 minute.  Cool.  Cover and set aside.
~ Slice beef into 1/8″ thick strips about 4″ long and 1″ wide.  Thread onto bamboo (soaked in water for at least 15 minutes first) or metal skewers, keeping meat as flat as possible.
~ Brush both sides of beef with sauce
~ Place on rack of broiler pan; broil to desired degree of doneness 
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Spicy Chili Mac

February 18th, 2012 Posted in Soups/Stews Tags: , , ,
5 cups water
2 cans diced tomatoes (use tomatoes with chilies for spicier mac)
1 – 1.5 lbs ground beef, browned and drained
1/2 cup dried pinto beans
1/2 cup dried red kidney beans
1 package ( 1.25 oz) chili seasoning mix
2 Tbl dried minced onion
2 tsp beef bouillon granules
1/4 tsp red pepper flakes
1.5 cups uncooked rotinni pasta
Shredded Cheddar Cheese
 
~Place beans in large bowl, cover with water and soak 7 – 8 hours or overnight
~Drain beans, discard water and put in large stock pot/dutch oven along with water, tomatoes (with juice), ground beef and all seasonings.  Bring to boil over high heat, cover reduce heat and simmer for 1.5 hours
~Add pasta and simmer 30 – 45 minutes
~Serve plain or sprinkle with cheddar cheese
 
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Herb Crusted Medallions

April 27th, 2011 Posted in Beef, Main Dishes Tags: , ,
2 Tbl fresh parsley, chopped
2 Tbl fresh rosemary, chopped
2 Tbl fresh thyme, chopped
4 garlic cloves, mashed
2 tsp fresh cracked black pepper
2 Tbl Dijon mustard
1/2 cup seasoned breadcrumbs
1/4 cup Worcestershire sauce
1/2cup water
1 shallot, minced
1/2 cup light olive oil
3 lb beef tenderloin, trimmed of fat
Salt and pepper to taste
~Preheat oven to 525
~Place oven rack in the third position, counting up from bottom
~In a medium-sized mixing bowl, combine parsley, rosemary and thyme.  Add garlic, cracked black pepper, Dijon mustard, breadcrumbs, Worcestershire sauce and water.  Stir to make a thick paste
~Spread paste over tenderloin
~Tuck thinner end of tenderloin underneath so that it will cook evenly. Salt and pepper to taste
~Place tenderloin on roasting rack in roasting pan
~Place in oven and reduce temperature to 375
~Bake for 45 minutes or until instant-read thermometer reads 135-140 for medium, and so on
~Remove and let sit for 10 – 15 minutes before carving
~Slice very thinly against the grain
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