garlicky beef stir-fry

Garlicky Beef Stir-Fry

{4 servings}

Ingredients

4 tablespoons sugar

6 tablespoons soy sauce

3 tablespoons fresh lime juice

1/4 teaspoon dried crushed red pepper

8 teaspoons minced garlic

4 tablespoons peanut oil, divided

1 (12-oz.) sirloin steak, thinly sliced across the grain

1/2 pound fresh or frozen green beans

1 red bell pepper, cut into ¼ inch-wide strips

1 yellow bell pepper, cut into ¼ inch-wide strips

2 teaspoons cornstarch

3 cups cooked brown rice

Preparation

1.     Combine first 5 ingredients in a large bowl. Gradually whisk in 3 Tbsp. oil.

Add steak and let stand at room temperature 15 minutes.

2.     Transfer steak to a wok or large frying pan, reserving marinade.

Stir-fry steak in 1 Tbsp. oil over medium-high heat 1-2 minutes or until browned.

3.     Remove steak and set aside.

Add beans and bell peppers to the pan and stir-fry 3-5 minutes.

4.     Whisk cornstarch into reserved marinade. Stir cornstarch mixture into vegetable mixture.

Stir-fry 30 seconds or until sauce thickens.

5.     Stir steak into vegetable mixture, and stir-fry 30 seconds.

6.     Remove from heat, and serve over rice.

Adapted from a recipe in February 2015 Southern Living

greek beef taco pie

Greek Beef Taco Pie

{the cinnamon gives it a bit of a Greek flare}

serves six

This has already been added to our list of new favorites

photo credit Better Homes and Gardens

Ingredients

2 Tbls olive oil

1  14 1/2 ounce can diced tomatoes

7  6-inch flour tortillas

12 ounces lean ground beef

1 small onion, chopped

1 red or green sweet pepper chopped

1 teaspoon chili powder

1/4 teaspoon ground cinnamon

4 ounces cheddar cheese, shredded

Directions

Preheat oven to 400 degrees F. Brush a 10-inch pie plate with olive oil. Drain tomatoes and reserve liquid. Spread a large spoonful of the diced tomatoes onto the bottom of pie plate. Arrange five of the tortillas on top of the tomatoes and up the sides of the plate, cutting and overlapping as necessary; set aside.

Pour 2 Tbls olive oil in a large skillet over medium-high. Add ground beef, onion, and sweet pepper. Heat until browned and onions are tender. Add chili powder and cinnamon; cook and stir for 1 minute. Stir in half of the remaining tomatoes. Add the reserved tomato juice. Bring to boiling; reduce heat. Cook uncovered for 2 minutes.

Spoon meat mixture over tortillas in pie plate. Cut remaining tortillas into large strips. Layer cheese and tortilla strips over beef mixture. Top with remaining diced tomatoes.

Bake, uncovered, for 20 to 25 minutes or until tortillas are lightly browned. Let stand for 5 minutes. Cut into wedges to serve. When serving, top with a spoonful of salsa and a dollop of fat free sour cream.

Nutrition Facts

Per serving: 279 calories

Weight Watchers PointsPlus: 7

Adapted from this BHG recipe: bhg beef taco pie

Video: how to video

sloppy moussaka

Sloppy Moussaka

Browned lamb beef seasoned with Greek herbs and spices in a

tomato sauce makes for a new way to serve Sloppy Joes.

Adapted from a Rachael Ray Recipe

Serves 4

{photo from www.rachaelrayshow.com}

Ingredients

1 pound ground beef

salt and pepper

1 small onion, finely chopped
1/8 teaspoon ground cinnamon

2 cloves garlic, chopped

1/4 teaspoon crushed red pepper

1 teaspoon dried marjoram

2 teaspoons tomato paste

14 ounces beef stock

1 tablespoon butter

1 tablespoon flour

1 cup milk

freshly grated nutmeg

small handful of grated Parmigianino cheese

4 ciabatta or other rolls, split and toasted

Preparation

In a large skillet add the beef and cook, crumbling the meat, until well browned, about 5 minutes. Remove from pan and drain. Add the onion and garlic to the same pan and sauté until soft. Return beef to the pan. Season with salt, pepper, cinnamon, red pepper and marjoram. Stir and cook for 3-4 minutes. Stir in the tomato paste for a minute. Stir in the stock and simmer over low heat until thickened slightly, about 15 minutes.

Sauce
In a saucepan, melt the butter over medium heat. Whisk in the flour and cook, stirring, for 1 minutes. Whisk in the milk and cook until thickened slightly; season with salt, pepper and nutmeg. Remove the sauce from the heat and whisk in the cheese.

To serve, spoon the meat mixture onto the rolls. Top with the sauce.

cheese burger baked potato

We are thinking about having a "Baked Potato Bar"
at our next July 4th gathering so will be trying out a few recipes.
Here is the first one - it was delicious . . .

image credit: ambitions of grace

Cheese Burger Baked Potato
4 Servings

Ingredients

2-4 large baking potatoes

1 1/3 lb ground beef

½ onion chopped

8 oz can tomato sauce

2 Tbls ketchup

2 tsp spicy mustard

2 Tbls brown sugar

1 tsp Worcester sauce

¼ tsp salt

¼ tsp ground pepper

8 oz shredded cheddar cheese

Directions

Wash and then bake potatoes at 425* for 1 hour.

Brown ground beef in a large skillet over medium-high heat, stirring often, 8 to 10 minutes or until beef crumbles and is no longer pink; remove from pan and drain well. Sauté the onion in same pan. Return beef to skillet. Stir in rest of ingredients (except cheese). Simmer 10 minutes.

Remove potatoes from oven and cut each one in half.

Serve by spooning beef mixture over baked potato half and topping with shredded cheese.

{our potatoes were very large so ½ potato each was plenty}

pepper-ring beef

Shredded Pepper-Ring Beef
{so delicious ~ so easy}

3-4 lb chuck roast
6 clovesgarlic diced
1 small jar mild banana pepper rings

Cut six slits in the beef and put garlic in each pocket.



Place the chuck roast in a 4-5 quart slow cooker.
Pour the jar of pepper rings on top including the juice.



Cover and cook on low for 8-10 hours.
Drain the juice and shred beef.

Reserve some of the juice to pour over beef if you feel it is at all dry.



We serve it with veggies the first night and on sandwich rolls the second night.