Japanese Beef Stir-Fry

2/9/2014

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I was in a search for a stir-fry recipe that I could use some fresh sugar snap peas in, and this is what I found. My horticulture class had started sugar snap peas by seeds in the Fall of 2013. I promised them a celebration where they could bring some food and I would cook the peas for them. 


This wasn't as good as a Chinese stir-fry that I am used to, but it was certainly good and I would cook this again! I did find this recipe at AllRecipes.com. (You can click there for the original recipe.) Since I was cooking for kids from the ages of 14 to 18 (and since I can be a little picky at times as well), the veggies of my choice were carrots and sugar snap peas. 


The original recipe had mushrooms, cabbage, celery, peppers, etc. I also think broccoli would have been pretty good in this as well. 
Ingredients:
2 lbs beef sirloin or top round steaks
3 tbsp cornstarch
1 (10.5 oz) can of Condensed Beef Broth
1/2 c soy sauce
2 tbsp sugar
2 tbsp vegetable oil
Choice of veggies


Directions:
1. Slice beef into thin strips
2. Mix cornstarch, broth, soy sauce, and sugar until smooth
3. In large skillet or wok, heat 1 tbsp oil over high heat. Add beef in 2 batches and stir-fry. Set aside.
4. Add 1 tbsp oil over medium heat. Add veggies in 2 batches and stir-fry until tender-crisp. Set aside.
5. Stir cornstarch mixture and add to skillet. Cook until mixture boils and thickens, stirring constantly. Return beef and veggies. Heat through. Serve over rice.
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Bourbon Beef Marinade (Paula Deen)

1/6/2013

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Another old recipe! This is an excellent recipe! It is suppose to be on tenderloin, but I've always done it on steaks instead. My dad recently cooked it on venison and it was pretty good there too (although it wasn't in the marinade nearly as long as it was suppose to be). You do need to do some planning before hand if this is what you want to cook for dinner. The marinade time is 8-12 hours.

Ingredients:
    Your choice of meat!
    1c bourbon
    2/3c soy sauce
    1 bunch cilantro, chopped
    1/2c lemon juice
    1tbsp worcestershire sauce
    2c water
    3-4 sprigs fresh chopped thyme
    1c brown sugar

Preparation:
    1. Prepare marinade by combining borudon, brown sugar, soy sauce, cilantro, lemon juice, worcestershire, 
        water, and thyme. Pour marinade over meat, cover, and refrigerate 8-12 hours. Turn meat over several 
        times. 

    2. The original recipe mentions occasionally basting the meat. We leave a little bit of the marinade on the side 
        for this instead of using the marinade that was soaking around the raw meat.
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Ground Beef Enchiladas

12/1/2011

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Today I made this amazing recipe! But instead of using ground beef I used ground venison! Certainly something that you have to try! I was going to give my greek yogurt another try on it as a substitute for sour cream, but it had expired a few days ago. I was really surprised at myself with how good this turned out! In the preparation instructions it tells you to dip the tortillas in enchilada sauce that you make. I ended up just getting my hands dirty and using my hands to dip it and then roll the meat into it. Made it a lot easier to roll them up instead of using tongs! I did not serve any sides with it, but I'm sure serving it with rice and beans would be great! (Or even sauteed vegies like the ones at El Chicos.) I also use 2% mexican shredded cheese.

This recipe makes 6 servings and was 433 calories.
 GROUND BEEF ENCHILADAS 

1 1/2 lb. ground beef
3 tbsp. oil
Pinch of cumin
12 corn tortillas
1/4 c. ripe olives, chopped
1 1/2 c. grated Cheddar cheese
3/4 c. onion, chopped
3 c. enchilada sauce
2 tsp. salt
Oil for frying

Saute' meat and onions until meat is crumbly and onions are limp. Add 1 1/2 cups enchilada sauce, cumin, salt and simmer 30 minutes. Meanwhile, soft fry tortillas in oil and drain on paper towels. Dip each tortilla in remaining heated enchilada sauce, coating both sides. Add ripe olives to cooked meat and divide mixture among the tortillas. Roll and place overlapped side down in baking dish. Spoon remaining sauce over. Bake at 375 degrees for 20 minutes. Sprinkle with grated cheese. (If you put the dish back in the oven for about 5 minutes after you put the cheese on top, it will allow it to melt just perfect!)

Can substitute cooked chicken for ground beef.

ENCHILADA SAUCE:
1/4 c. onion, chopped
1 clove garlic, minced
2 tbsp. oil
2 cans chicken broth
1 tbsp. chili powder
1/4 c. flour
1 tsp. salt
1 tbsp. oil
1 (10 oz.) can red chili sauce

Saute onions and garlic in oil. When tender, add to boiling broth. Mix all other ingredients with chili sauce to make a heavy paste. Reduce with some of the broth to pouring consistency, to avoid lumping, and gradually stir into hot broth. Stir 5 minutes, let simmer 10 minutes. Makes 1 quart.

Read more about it at Cooks.com
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