Beef Bourguignon

Recipe adapted from: Julia Child's Joy of Cooking

Ingredients

One 6-ounce piece of chunk bacon (or 6 slices of thick cut bacon)

3 1/2 tablespoons olive oil

3 pounds lean stewing beef, cut into 2-inch cubes

1 carrot, sliced

1 onion, sliced

Salt and pepper

2 tablespoons flour

3 cups red wine, young and full-bodied (like Beaujolais, Cotes du Rhone or Burgundy)

2 1/2 to 3 1/2 cups brown beef stock

1 tablespoon tomato paste

2 cloves mashed garlic

1/2 teaspoon thyme

A crumbled bay leaf

18 to 24 white onions, small

3 1/2 tablespoons butter

Herb bouquet (4 parsley sprigs, one-half bay leaf, one-quarter teaspoon thyme, tied in cheesecloth)

1 pound mushrooms, fresh and quartered

Cooking Directions

-Remove bacon rind and cut into lardons (sticks 1/4-inch thick and 1 1/2 inches long). -Simmer rind and lardons for 10 minutes in 1 1/2 quarts water. Drain and dry.
-Preheat oven to 450 degrees.
-Sauté lardons in 1 tablespoon of the olive oil in a flameproof casserole over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon.
-Dry beef in paper towels; it will not brown if it is damp. Heat fat in casserole until almost smoking. Add beef, a few pieces at a time, and sauté until nicely browned on all sides. -Add it to the lardons.
-In the same fat, brown the sliced vegetables. Pour out the excess fat.
-Return the beef and bacon to the casserole and toss with 1/2 teaspoon salt and 1/4 teaspoon pepper.
-Then sprinkle on the flour and toss again to coat the beef lightly. Set casserole uncovered in middle position of preheated oven for 4 minutes.
-Toss the meat again and return to oven for 4 minutes (this browns the flour and covers the meat with a light crust).
-Remove casserole and turn oven down to 325 degrees.
-Stir in wine and 2 to 3 cups stock, just enough so that the meat is barely covered.
-Add the tomato paste, garlic, herbs and bacon rind. Bring to a simmer on top of the stove.
-Cover casserole and set in lower third of oven. Regulate heat so that liquid simmers very slowly for 3 to 4 hours. The meat is done when a fork pierces it easily.
-While the beef is cooking, prepare the onions and mushrooms.
-Heat 1 1/2 tablespoons butter with one and one-half tablespoons of the oil until bubbling in a skillet.
-Add onions and sauté over moderate heat for about 10 minutes, rolling them so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect them to brown uniformly.
-Add 1/2 cup of the stock, salt and pepper to taste and the herb bouquet.
-Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but hold their shape, and the liquid has evaporated. Remove herb bouquet and set onions aside.
-Wipe out skillet and heat remaining oil and butter over high heat. As soon as you see butter has begun to subside, indicating it is hot enough, add mushrooms.
-Toss and shake pan for 4 to 5 minutes. As soon as they have begun to brown lightly, remove from heat.
-When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan.
-Wash out the casserole and return the beef and lardons to it. Distribute the cooked onions and mushrooms on top.
-Skim fat off sauce in saucepan. Simmer sauce for a minute or 2, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly.
-If too thin, boil it down rapidly. If too thick, mix in a few tablespoons stock. Taste carefully for seasoning.
-Pour sauce over meat and vegetables. Cover and simmer 2 to 3 minutes, basting the meat and vegetables with the sauce several times.
-Serve in casserole, or arrange stew on a platter surrounded with potatoes, noodles or rice, and decorated with parsley. 

Notes & Tips:

Ok... so where to start. I've always wanted to make this and have admittedly been a tad intimidated to make it. But I bought the ingredients because we thought we were going to have guests for dinner. That fell through and I almost backed out, but I figured I had all the good stuff so I'd go ahead and make tonight a special night anyway. I started this recipe at 11:50am, and we ate at 6pm. There was LOTS of hands on time, there was also a 3.5 hour period where it just simmered. It was very very good, you could taste the wine and the rich beef flavor. I'm not sure I will be making this anytime soon, but it is truly something every cook should attempt. I served this with roasted potatoes and crusty bread.

Stuffed Cabbage

Recipe Adapted From:
Pennies On A Platter - Pinterest

Ingredients:
2 Tablespoons vegetable oil
1 cup chopped yellow onion
1 medium head (about 2 pounds) green cabbage
1 pound ground beef
1/2 cup cooked rice (white or brown)
1/4 cup raisins (I use golden)
3/4 teaspoon salt
1 can (16 ounces) tomato sauce
1/2 cup beef broth
1/2 teaspoon paprika
sour cream, for serving (optional)

Preparation:
Preheat the oven to 350 degrees F. Spray a 13- by 9-inch pan with cooking spray or oil.

In a medium skillet, heat the oil over medium-high heat. Add the onion and cook until softened, about 5 minutes. Set aside to cool.

Meanwhile, bring a large pot of salted water to a boil. Using a small, sharp knife, cut in a circle all around the stem of the cabbage and remove the core. Place the cabbage in the boiling water. After about 2 minutes an outside leaf will come loose--pull it off and out of the water using tongs. After another minute the next leaf will come loose. Remove and repeat until you have 8 to 10 leaves. Pat the leaves dry with paper towels. Cut out the thick part of the rib from the bottom of each leaf, but don't cut more than a third of the way into the leaf.

In a mixing bowl, combine the beef, cooled onion, rice, raisins, and salt. With the stem side of the cabbage leaf facing you, place a scant 1/3 cup of the beef mixture in the center of each cabbage leaf. Fold the bottom edge over the mixture and then fold the sides over and roll into a tidy packet. Place the cabbage rolls, seam side down, in the prepared baking dish.

In a bowl, mix together the tomato sauce, broth, and paprika. Pour evenly over the cabbage rolls. Cover with foil and bake for 1 hour. Optional: Serve the cabbage rolls with a big dollop of sour cream.

Notes & Tips:
So I was a little intimidated to make these since they look kind of difficult, but seriously they were so easy to make and really really good. I used crushed tomatoes instead of tomato sauce so there was some texture to the sauce. Mat told me this one was a keeper!

Mongolian Beef

Recipe Adapted From:
Pink Bites - Pinterest

Ingredients:

1 lb of flank steak, thinly sliced crosswise
1/4 cup of cornstarch
3 teaspoons of canola oil
1/2 teaspoon of grated ginger (about 1/2 inch piece)
1 tablespoon of chopped garlic (about 2 -3 large cloves)
1/2 cup of water
1/2 cup of soy sauce (I use low sodium)
1/2 cup brown sugar
1/2 teaspoon of red pepper flakes
3 large green onions, sliced crosswise into thirds

Preparation:

Prepare the meat:

First, make sure the steak slices are dry (pat them dry) and mix them with the corn starch. Using your hands or a spoon, move them around to make sure all pieces are coated. Place beef slices in a strainer and shake off excess corn starch (see picture bellow).

Make the sauce:

Heat half of the oil in a large wok at medium-high and add the garlic and ginger. Immediately add the soy sauce, water, brown sugar and pepper flakes. Cook the sauce for about 2 minutes and transfer to a bowl. Don't worry if the sauce doesn't look thick enough at this point. The corn starch in the beef will thicken it up later.

Cook the meat and assemble dish:

Turn the heat up and add the remaining oil to the wok. Add the beef and cook, stirring until it is all browned (this is a quick thing). Pour the sauce back into the wok and let it cook along with the meat. Now you can choose to cook it down and reduce the sauce or leave it thinner. Add the green onions on the last minute so the green parts will stay green and the white parts crunchy.

Serve it hot with rice.

Notes & Tips:
This is one of the best things I've made in a long time. Very easy, inexpensive to make and serves 2, which is great for Mat and I. I found this recipe on Pinterest, and am SO glad I did! I didn't have any fresh ginger, so I used ground and it tasted just fine.

Pioneer Woman's Meatloaf

Recipe taken from:
Pioneer Woman Cooks Cookbook

Ingredients:

Meatloaf:
1 cup Whole Milk
6 slices White Bread
2 pounds Ground Beef
1 cup (heaping) Freshly Grated Parmesan Cheese
1/4 teaspoon Seasoned Salt
3/4 teaspoons Salt
Freshly Ground Black Pepper
1/3 cup Minced Flat-leaf Parsley
4 whole Eggs Beaten
10 slices Thin/regular Bacon
Sauce:
1-1/2 cup Ketchup
1/3 cup Brown Sugar
1 teaspoon Dry Mustard
Tabasco To Taste

Preparation:

Preheat oven to 350 degrees. Pour milk over the bread slices. Allow it to soak in for several minutes.

Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, salt, black pepper, and parsley in a large mixing bowl. Pour in beaten eggs.

With clean hands, mix the ingredients until well combined. Form the mixture into a loaf shape on a broiler pan, which will allow the fat to drain. (Line the bottom of the pan with foil to avoid a big mess!)

Lay bacon slices over the top, tucking them underneath the meatloaf.

Make the sauce: add ketchup, brown sugar, mustard, and hot sauce in a mixing bowl. Stir together. Pour 1/3 of the mixture over the top of the bacon. Spread with a spoon.

Bake for 45 minutes, then pour another 1/3 of the sauce over the top. Bake for another 15 minutes. Slice and serve with remaining sauce.

Serve with mashed potatoes. Yummy!

Notes & Tips:
Please don't be like me... please use a broiler pan. I don't own one so I "make-shifted" with a cookie pan and my metal cooling racks. The spaces in the cooling rack were WAY too big and my meatloaf fell down and cooked with a metal cooling rack inside. BUT other than all that the meatloaf was incredible! Who wraps bacon over meatloaf?!?! Man it's good.

Nutrition Facts:
No thanks!

Pioneer Woman's Enchiladas

Recipe Taken From:
Pioneer Woman's Cookbook

Ingredients:

FOR THE SAUCE:
1 Tablespoon Canola Oil
1 Tablespoon All-purpose Flour
1 can (28 Ounce) Enchilada Or Red Sauce
2 cups Chicken Broth
½ teaspoons Salt
½ teaspoons Ground Black Pepper
2 Tablespoons Chopped Cilantro
_____
FOR THE MEAT:
1-½ pound Ground Beef
1 whole Medium Onion, Finely Diced
2 cans (4 Ounce) Diced Green Chilies
½ teaspoons Salt
_____
FOR THE TORTILLAS:
10 whole (to 14) Corn Tortillas
½ cups Canola Oil
_____
TO ASSEMBLE:
3 cups Grated Sharp Cheddar Cheese
½ cups Chopped Black Olives
1 cup Chopped Green Onions
½ cups Chopped Cilantro

Preparation:

Step #1 – The Sauce
In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.

Step #2 – The Meat
Brown the meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.

Step #3 – Tortillas
Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp – about 30 seconds per side. Remove to a paper—towel lined plate. Repeat until all tortillas have been fried.

Step #4 – Assembly
Preheat oven to 350 degrees. Pour ½ cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.

Bake for 20 minutes or until bubbly. Sprinkle cilantro over enchiladas before serving.

Notes & Tips:
This recipe is def. on the "moderate" end of the cooking scale. Lots of ingredients, lots of pots and pans used. BUT...def. worth it! They are delicious! Make sure you use the thicker tortilla's if you use the thinner ones you will end up with more of a enchilada casserole. I served this with Spanish rice.

Hamburger Buddy

Recipe Taken From:
www.eatingwell.com

Ingredients:

• 3 cloves garlic, crushed and peeled
• 2 medium carrots, cut into 2-inch pieces
• 10 ounces white mushrooms, large ones cut in half
• 1 large onion, cut into 2-inch pieces
• 1 pound 90%-lean ground beef
• 2 teaspoons dried thyme
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 2 cups water
• 1 14-ounce can reduced-sodium beef broth, divided
• 8 ounces whole-wheat elbow noodles, (2 cups)
• 2 tablespoons Worcestershire sauce
• 2 tablespoons all-purpose flour
• 1/2 cup reduced-fat sour cream
• 1 tablespoon chopped parsley

Preparation:

1. Fit a food processor with the steel blade attachment. With the motor running, drop garlic through the feed tube and process until minced, then add carrots and mushrooms and process until finely chopped. Turn it off, add onion, and pulse until roughly chopped.
2. Cook beef in a large straight-sided skillet or Dutch oven over medium-high heat, breaking it up with a wooden spoon, until no longer pink, 3 to 5 minutes. Stir in the chopped vegetables, thyme, salt and pepper and cook, stirring often, until the vegetables start to soften and the mushrooms release their juices, 5 to 7 minutes.
3. Stir in water, 1 1/2 cups broth, noodles and Worcestershire sauce; bring to a boil. Cover, reduce heat to medium and cook, stirring occasionally, until the pasta is tender, 8 to 10 minutes.
4. Whisk flour with the remaining 1/4 cup broth in a small bowl until smooth; stir into the hamburger mixture. Stir in the sour cream. Simmer, stirring often, until the sauce is thickened, about 2 minutes. Serve sprinkled with parsley (or chives), if desired.

Notes & Tips:

This is incredible! I know I say that alot but seriously PARENTS! this is just like hamburger helper but has a TON of veggies. It looks just like hamburger helper. It tastes richer too, but the nutrition facts are great. Also, the food processed veggies, turn out looking like meat. I served this with a salad.

Nutrition Facts:

Serves 6

Per serving: 326 calories; 10 g fat (4 g sat, 3 g mono); 54 mg cholesterol; 38 g carbohydrates; 23 g protein; 4 g fiber; 431 mg sodium; 644 mg potassium.

Cube Steak with Mushroom Sherry Sauce

Recipe Taken From:
Eating Well Magazine March/April 2010

Ingredients:

* 4 4-ounce cube steaks
* 3/4 teaspoon freshly ground pepper, divided
* 1/2 teaspoon salt
* 2 tablespoons extra virgin olive oil, divided
* 8 ounces sliced mushrooms (about 2 1/2 cups)
* 1 large shallot, thinly sliced
* 1 tablespoon all-purpose flour
* 1 teaspoon chopped fresh thyme or 1/4 teaspoon dried
* 1/2 cup dry sherry (see Note)
* 1/2 cup reduced-sodium beef broth
* 2 tablespoons reduced-fat sour cream

Preparation:
1. Sprinkle steaks with 1/2 teaspoon pepper and salt. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add steaks and cook, turning once, until browned and cooked through, 1 to 2 minutes per side for medium. (If necessary, cook in two batches.) Transfer the steaks to a plate and cover to keep warm.
2. Add the remaining 1 tablespoon oil to the pan. Add mushrooms, shallot and the remaining 1/4 teaspoon pepper; cook, stirring, until the mushrooms are golden brown and release their liquid, 4 to 5 minutes. Sprinkle with flour and cook, stirring, for 1 minute. Add thyme, sherry and broth; bring to a boil and cook, stirring, until thick enough to coat the back of a spoon, about 3 minutes. Remove from the heat; stir in sour cream. Return the steaks (and any accumulated juice) to the pan and turn to coat with the sauce. Serve the steaks with the sauce.

Notes & Tips:
This is a pretty good recipe. I think the cube steak is kind of tough but I really like the mushroom-sherry sauce. I served this with steamed veggies. It was really really easy and quick to make. I liked the way the shallots complimented the mushrooms.

Nutrition Facts:
Serves 4
Per serving: 268 calories; 12 g fat (3 g sat, 7 g mono); 56 mg cholesterol; 6 g carbohydrates; 0 g added sugars; 29 g protein; 1 g fiber; 428 mg sodium; 684 mg potassium.

Crockpot French Dip Sandwiches

Recipe Taken From:
Sparkpeople.com

Ingredients:

* 1 (4 pound) boneless beef roast
* 1/2 cup lite, low sodium soy sauce
* 1 beef bouillon cube
* 1 bay leaf
* 3 whole black peppercorns
* 1 teaspoon dried rosemary, crushed
* 1 teaspoon dried thyme
* 1 teaspoon garlic powder
* 10 slices provolone cheese
* 10 steak rolls

Preparation:
1) Remove and discard all visible fat from the roast. Place trimmed roast in a slow cooker.

2) In a medium bowl, combine soy sauce, bouillon, bay leaf, peppercorns, rosemary, thyme, and garlic powder. Pour mixture over roast, and add enough water to almost cover roast. Cover, and cook on Low heat for 10 to 12 hours, or until meat is very tender.

3) Remove meat from broth, reserving broth. Let the meat sit for five minutes to allow the juices to redistribute. Shred meat with a fork, and serve on rolls with a slice of provolone. Use reserved broth for dipping.

Notes & Tips:
I used beef broth instead of beef bouillon. Also, I used the cheapest cut of beef I could find. It turned out a little tough, but the meat pulled apart great. Next time I would use a nicer cut of beef. I served this with sweet potato fries and steamed veggies.

Nutrition Facts:
Servings Per Recipe: 10
Calories: 543.7
Total Fat: 17.6 g
Total Carbs: 41.0 g
Dietary Fiber: 1.2 g
Protein: 52.7 g

Asian Beef and Snow Peas

Ingredients:

• 1/2 pound beef, cubed
• 1 1/2 cup snow peas
• 2 Tbsp sesame oil
• 1 tsp ground ginger
• 1 tsp garlic salt
• 1 tsp sesame seeds
  
• Rice to serve
  

Preparation:
Heat the oil in a large skillet/wok, add beef to skillet, let it get brown for about 3 minutes. When that is getting brown add the snow peas, ginger and garlic salt. Stir around and turn down heat. Let cook for about 10-15 minutes. Sprinkle with sesame seeds. Serve with rice.

Notes & Tips:
I just buy the already cut beef stew meat. So easy, so good! I served this with couscous b/c it cooks in 5 minutes. Quick and easy.

Stewed Beef, Tomatoes and Okra

Recipe Taken From:
Rachael Ray Magazine, October 2010

Ingredients:

• 1 1/2 cups rice
• 3 tablespoons extra-virgin olive oil
• 1 1/2 pounds beef sirloin, cut into 3/4-inch cubes
• Salt and pepper
• 1 onion, chopped
• One 28-ounce can diced fire-roasted tomatoes
• One 16-ounce bag frozen cut okra
• 1 cup beef broth
• 1/2 cup chopped parsley

Preparation:
1.In a medium saucepan, combine the rice and 3 cups water. Bring to a simmer, cover and cook over medium-low heat until the water is absorbed, about 20 minutes. Remove from the heat and let stand, covered, for 5 minutes before fluffing with a fork.

2.While the rice is cooking, in a large pot, heat 2 tablespoons olive oil over medium-high heat. Season the beef with salt and pepper. Working in batches, add the beef and cook until browned, about 2 minutes; transfer to a bowl. Lower the heat to medium, add the onion and remaining 1 tablespoon olive oil to the pot and cook until translucent, 3 to 4 minutes. Stir in the tomatoes, okra and beef broth; bring to a boil, stirring occasionally, then lower the heat and simmer until thickened, about 15 minutes. Return the beef and any juices to the pot and stir in the parsley. Serve with the rice.

Notes & Tips:

As with most Rachael Ray recipes, I think they come out pretty bland, so I know that I need to add some extra spices, garlic, cumin, chiplotle chili powder. Add heat by stirring in a chopped canned chipotle chile with the tomatoes in Step 2.
Double the stew and let the leftovers cool completely before freezing in an airtight container for up to 1 month.

Nutrition Facts:
Serves 4: 397 calories, 12g fat, 28g carbs, 18g protein

Thai Beef & Noodle Salad

Recipe Taken From:
Women's Day Magazine

INGREDIENTS:
• 1 package (3 3/4 oz) cellophane noodles
• 4 cups boiling water
• 3/4 cup halved snow peas
• 1/4 cup white vinegar
• 2 Tbsp sugar
• 1 tsp grated ginger
• 1/2 tsp kosher salt
• 8 oz thickly sliced deli roast beef, cut in strips
• 1 1/2 cups sliced seedless cucumber
• 1/2 cup sliced fresh mint
• 1/4 cup chopped peanuts (optional)

PREPARATION:
1. Put noodles and snow peas in a large bowl. Pour in boiling water and let sit 10 minutes until noodles are tender. Drain; rinse under cold running water and drain again. Shake colander to remove excess water, then return to bowl.

2. Combine vinegar, sugar, ginger and salt in a jar; shake to dissolve sugar.

3. Pour dressing over noodles and snow peas; add remaining ingredients (except peanuts) and toss to coat. Sprinkle each serving with peanuts if desired.

Notes & Tips:
I had to add a little soy sauce to this recipe, because I found it a little bland. I also decided against the mint, and used a little of the leftover pesto. I also still can't find good snow peas in Kansas so I used fresh green beans.

NUTRITIONAL FACTS:
Calories 200Total Fat 2 g Saturated Fat 1 g Cholesterol 25 mg Sodium 536 mg Total Carbohydrate 34 g Dietary Fiber 2 g Protein 12 g

Grilled Garlic Flank Steak Salad

Ingredients:

• 1/2 cup low sodium soy sauce
• 1 (1 1/2-pound) whole flank steak, scored
• 2 teaspoons minced garlic
• 2 tablespoons vegetable oil
• 2 heads romaine lettuce, outer leaves discarded, inner leaves separated and left whole or chopped
• 1 pint cherry tomatoes, sliced in half lengthwise
• 1 small red onion, cut into 1/4-inch slices
• 2 ounces Parmigiano-Reggiano cheese, shaved or grated
• Salt and freshly ground black pepper, to taste
• Dressing to taste

Preparation:

1.Make 3 shallow cuts on each side of meat. Place meat in a shallow dish or plastic bag. Lightly sprinkle both sides of meat with salt and pepper. Combine garlic and oil and press into the meat. Pour soy sauce over top. Marinate 20 minutes or up to 12hours. Wipe off excess garlic with paper towel. Reseason with salt and pepper.

2.Prepare grill to medium hot. While grill is heating, arrange lettuce, tomatoes and onions on platter or individual plates. Spray grill rack with non-stick cooking spray for the grill. Place meat on rack grill 4 to 6 minutes over direct heat; with tongs, turn the meat and grill an additional 4 to 5 minutes for rare to medium-rare.

3.Transfer meat to cutting board and allow meat to rest for 5 minutes before carving. Cut meat across grain into 1/4-inch bite-size strips. Arrange on top of composed salad. Drizzle salad dressing of your choice. Sprinkle with pepper and cheese. Serve. Pass additional dressing.

Notes & Tips:
This is one of my favorite summer salads. Slice the meat thin in a diagonal across the grain of the meat for best results.

Nutrition Facts:
Serves 6
Calories: 301 Total Fat: 24.2g Cholesterol: 35mg

Flank Steak Salad

Recipe Taken From:
Healthy Cooking Mag. April/May 2010

Ingredients:

• 2 Tbsp. lime juice
• 2 Tbsp. reduced-sodium soy sauce
• 3 garlic cloves, minced
• 1 tsp. ginger
• 1 beef flank steak (2 lbs.)

Vinaigrette:

• 2 Tbsp. plus tsp. white vinegar
• 1 Tbsp. reduced-sodium soy sauce
• 1 tsp. ketchup
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 1 Tbsp. sugar
• 1/2 tsp. ginger powder
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 3 Tbsp. canola oil
• 1 bunch romaine, torn
• 1 cup grape tomatoes

Preparation:

In a large resealable plastic bag, combine the lime juice, soy sauce, garlic and ginger; add the beef. Seal bag and turn to coat; refrigerate for 8 hours or overnight.

Coat grill rack with cooking spray. Grill beef, covered, over medium heat for 6-8 minutes on each side. Let stand 10 minutes. Thinly slice across the grain

Meanwhile, in a small bowl, combine the vinegar, soy sauce, ketchup, onion, sugar, garlic, ginger, salt and pepper; whisk briskly. Gradually add oil in a steady stream, whisking the whole time.

Place romaine and tomatoes in a large bowl. Drizzle with vinaigrette; toss to coat. Divide among plates; top with steak.

Notes & Tips:

The dressing for this is really yummy. I also added avocado and Gorgonzola crumbles, but the nutrition facts do not reflect this.

Nutrition Facts:

1 cup salad with 3 oz. cooked beef. 237 calories, 14g fat, 5g carbohydrates, 23g protein.

Beef-Broccoli Stir-Fry

Recipe taken from:
Everydayhealth.com

Ingredients:

• 2 tablespoon soy sauce, reduced-sodium
• 1 tablespoon cornstarch
• 1 tablespoon vinegar, white
• 1/4 tablespoon ground ginger
• 1/4 teaspoon pepper, red, crushed
• 2 clove(s) garlic, minced, minced
• 12 ounce(s) beef, flank steak
• 1 bunch(es) broccoli , or 1 bag frozen broccoli florets, thawed
• 2 teaspoon oil, cooking *I used sesame oil, it makes it take more like take-out
• 2 medium carrot(s), bias-sliced 1/8 inch thick
• 1 cup fresh mushrooms sliced
• 3/4 cup(s) broth, reduced-sodium beef
• 4 scallion(s) (green onions), bias-sliced
• 2 cup(s) angel hair pasta, cooked

Preparation
1. For marinade, in a medium bowl, whisk together soy sauce, cornstarch, vinegar, ginger, crushed red pepper, and garlic. Trim fat from meat. Cut meat across the grain into 1/8-inch-thick slices. Add meat to marinade; toss to coat. Cover and marinate at room temperature for 10 minutes. Drain meat, discarding marinade.

2. Meanwhile, cut broccoli florets from stems. If desired, peel stems.Cut stems into 1/4-inch-thick slices. Or thaw frozen broccoli florets in colander under room-temp. water.

3. In a wok or large skillet, heat 1 teaspoon of the oil over medium-high heat. Add meat; cook and stir in hot oil for 2 to 3 minutes or until slightly pink in center. Remove meat from wok or skillet.

4. Add the remaining 1 teaspoon oil to hot wok or skillet. Add broccoli, mushrooms and carrots; cook and stir for 1 minute. Add beef broth: cook and stir for 5 to 7 minutes or until vegetables are crisp-tender, stirring to scrape up any browned bits from bottom of wok or skillet. Return cooked meat to wok or skillet. Add green onions; heat through. Serve immediately over hot cooked pasta.

Notes & Tips:
The broccoli at the commissary looked kinda iffy this time, so I purchased the frozen broccoli florets, I think it turned out better than if I had used fresh. Mat told me tonight that he thinks this is better than take-out. *yay what a compliment* I served this over angel hair pasta, but it could just as easily be served over rice.

Rating:
A

Nutrition Facts:

4 servings
Calories: 205, Saturated Fat: 1g, Sodium: 659mg, Dietary Fiber: 4g, Total Fat: 6g, Carbs: 17g, Cholesterol: 40mg, Protein: 22g