Feb 25, 2021 | Beef, Main Course, Recipes
These super decadent fries are Tex-Mex in it’s truest form. Perfect for watch parties, game-day celebrations, and serious steak cravings.
Made this? Let us know how it went in the comment section below!
YIELDS: 4 – 6 SERVINGS PREP TIME: 0 HOURS 25 MINS TOTAL TIME: 1 HOUR 0 MINS
INGREDIENTS:
FOR THE SEASONING MIX
2 tsp. garlic powder
1 1/2 tsp. onion powder
1 1/2 tsp. paprika
1 tsp. freshly ground pepper
1/4 tsp. cayenne
FOR THE FRIES AND STEAK
1 (1-lb.) package frozen fries
12 oz. flank steak, sliced into 5″ sections
1 tbsp. vegetable oil
Kosher salt
FOR THE CHEESE SAUCE
3 tbsp. butter
3 tbsp. all-purpose flour
1 c. whole milk
2 c. shredded cheddar
Kosher salt
FOR SERVING
2 avocados
1 1/2 tbsp. lime juice
Kosher salt
1 medium tomato, diced
1 small yellow onion, finely diced
1/4 c. sour cream
DIRECTIONS:
1. Make the seasoning mix: Mix all ingredients in a small bowl.
2. Make fries and steak: Preheat oven to 425°. On a large baking sheet, bake french fries in a single layer according to package instructions. Season with salt to taste immediately after they’re baked.
3. Meanwhile, rub steak with vegetable oil and season with 1 ½ teaspoons salt and 1 tablespoon seasoning mix. Heat a medium cast iron skillet over medium-high heat. Add steak and cook, flipping once, until a deep golden crust forms on both sides of the steak, about 5 minutes total. Let meat rest 10 minutes before slicing into 1” cubes.
4. Make cheese sauce: In a medium saucepan over medium heat, melt butter. Add flour and cook until just golden, 1 to 2 minutes more. Add milk and bring to a simmer, then whisk in cheese and let thicken, 3 to 5 minutes more.
5. Assemble: In a small bow, mash avocados with lime juice and 1 teaspoon seasoning mix, and season with salt. Top fries with cheese sauce, sliced steak, mashed avocado, tomato, onion, and a dollop of sour cream. Sprinkle on remaining seasoning mix and serve immediately.
Jan 28, 2021 | Beef, Main Course, Recipes
Pepper steak is a stir-fried Chinese American dish consisting of sliced beef steak cooked with sliced bell peppers, bamboo shoots and other seasonings such as soy sauce and ginger, and usually thickened with cornstarch. Sliced onions and bean sprouts are also frequent additions to the recipe.
We’re huge fans of homemade beef and broccoli, but no matter how hard they try, some people can’t seem to convert to the church of broccoli. This is the broccoli-free version of your favorite stir-fry and has quickly become one of our favorits. We like to use both red and green peppers (because they make the dish so dang pretty!), but you can swap in whatever colors you like best. Serve with rice and you’ve got yourself a delicious dinner on the table in no time.
Tried making this awesome dish? Let us know how it went in the comments below!
1/4 c. low-sodium soy sauce
2 tbsp. rice wine vinegar
4 tsp. packed brown sugar
1 tbsp. cornstarch
2 tbsp. vegetable oil, divided
Kosher salt
Freshly ground black pepper
1 lb. flank steak, thinly sliced against the grain
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
3 cloves garlic, minced
1 tbsp. freshly minced ginger
Cooked white rice, for serving
May 7, 2019 | Beef, Main Course, Recipes
this easy sesame beef stir fry is incredibly flavorful and easy! serve with authentic ramen noodles, over rice, or in a lettuce cup for a lower carb version!
Chinese takeout is something we all love right? Sesame Beef Stir Fry is a guilty pleasure and takes so little time to arrive to your door! however what if I told you that you simply may build one thing as as tasty, in precisely concerning constant quantity of time… and YOU get to manage the ingredients? Sounds superb right?
In many ways, yes! The tender crisp vegetables really retain additional nutrients by preparation quickly during a pan or pan than they might if they were stewed. This specific fry uses 2 totally different children of oils, however in comparatively tiny amounts, that is far healthier than preparation during a great amount of oil (like most takeout Chinese restaurants do – a minimum of in my area).
Click Sesame Beef Stir Fry for recipes! enjoy!!!!!
Ingredients:
BEEF MARINADE
2 tsp minced garlic
1 Tbsp grated fresh ginger
2 Tbsp reduced sodium soy sauce
1 Tbsp rice vinegar
1 Tbsp sesame oil
1 Tbsp sesame seeds
1/2 tsp Chinese 5 spice
1/4 tsp black pepper
STIR FRY
1 lb flank steak, thinly sliced
1 cup snow peas, sliced in half across
1/2 cup sliced carrots
8 green onions, sliced
1/4 cup beef broth
2 Tbsp reduced sodium soy sauce
1-2 Tbsp honey or light brown sugar
1 Tbsp rice vinegar
1/2 Tbsp minced garlic
2 tsp sesame oil
1 tsp grated fresh ginger
1 tsp cornstarch
1/2 tsp red pepper flakes
2 Tbsp vegetable oil (for cooking)
Instructions:
1. Combine marinade ingredients in bowl and add flank steak. Set aside 15 minutes.
2. Heat 1 Tbsp vegetable oil in large skillet over MED HIGH heat. Remove excess marinade from steak and cook in a single layer, for 2-3 minutes, stirring to cook both sides. Depending on the size of your pan, you may need to do this in batches. Remove steak to plate.
3. Heat remaining 1 Tbsp vegetable oil, then add peas, carrots and green onion and cook stirring often, 2-3 minutes.
4. Whisk together broth, soy sauce, honey/brown sugar, rice vinegar, garlic, sesame oil, fresh ginger, cornstarch, and red pepper flakes. Add steak and sauce to skillet, stirring to combine. Sauce will thicken.
5. Stir in cooked ramen noodles if using, and serve!
Oct 9, 2018 | Beef, Main Course, Recipes
Flank Steak has become a very trendy cut of meat. I remember when flank steak was one of the cheapest cuts of meat used mainly to make fajitas and stir fries. Well all that’s changed, this cut of meat is very much in demand and now picarries a pretty hefty price tag.
I’m not really sure why it got so expensive because it’s not exactly the most tender cut of meat; in fact unless it’s prepared correctly flank steak is down right tough! My best guess would be it got pricey because fajitas have gotten really popular and folks have found other uses for this grainy cut of thin meat.
Anyway I love cooking with flank steak. It makes great fajitas and stir fries, and it’s thinness makes it ideal for stuffing or rolling. My grandma used this cut to make her famous Morcon, marinated flank steak that’s rolled around a hot dog, carrot, pickle, and hard boiled egg. She always made it for special occasions like birthdays and Christmas.
Aside from making fajitas, carne asadas, beef broccoli, and Filipino bistek, I make this awesome stuffed flank steak. It’s super easy to make, needs only 4 ingredients, and bakes in the oven in less than an hour. The best part is it looks so pretty that it’s bound to impress everyone, so yes you can serve it to company!
The hardest part of this recipe is butterflying your flank steak. That’s cutting in horizontally to make it thinner. When you butterfly your steak be sure you don’t cut all the way thru, you want both pieces to be attached by a thin strip in the back.
Here’s my recipe hope you enjoy it as much as we do!
Ingredients:
1 lb. Flank steak butterflied and opened flat
1/2 cup pesto
1 cup fresh spinach
8 oz. fresh mozzarella thinly sliced
Baker’s twine to tie rolled steak
Procedure:
Place butterflied steak on a flat surface with both sides open
Spread pesto all over steak
Distribute spinach leaves evenly over entire steak surface
Distribute mozzarella slices over spinach leaves
Roll steak from one edge to the other making a log
Tie with baker’s twine from one end of log to the other placing twine about 2″ apart
Place on a parchment covered baking sheet
Bake in a preheated 350° oven for about 35 minutes
Remove from oven and cut off twine
Cut log into slices that look like pinwheels
Serve hot with a simple salad or side dish
For more easy Beef recipe Click Here!
Instructions
Place butterflied steak on a flat surface with both sides open
Spread pesto all over steak
Distribute spinach leaves evenly over entire steak surface
Distribute mozzarella slices over spinach leaves
Roll steak from one edge to the other making a log
Tie with baker's twine from one end of log to the other placing twine about 2" apart
Place on a parchment covered baking sheet
Bake in a preheated 350° oven for about 35 minutes
Remove from oven and cut off twine
Cut log into slices that look like pinwheels
Serve hot with a simple salad or side dish
Aug 31, 2017 | Appetizers, Beef, Main Course, Recipes
Mexican cuisine is one of my family’s favorites. We love tacos, burritos, chimichangas, quesadillas, and specially flautas!
What you may ask are flautas. Well, they’re crispy filled tortillas garnished with shredded cheese, sour cream, guacamole, salsa, and any other favorite toppings.
Flautas, sometimes called taquitos, are very similar to chimichangas which are deep fried burritos. They can be filled with ground or shredded meat, cheese, beans, or a combination of any of these.
It’s served garnished with sour cream, salsa, cheese, and other toppings. My favorites are sour cream and extra hot salsa!
In Hawaii there aren’t very many great Mexican restaurants, and only one that I know of offer flautas. That’s why most of the time we end up making flautas and other Mexican favorites at home.
Flautas can be served as an appetizer or as a main course. When I serve them as a main course I add a side of rice and beans. However they’re served they are yummy!
Here’s my recipe, it makes 15 Flautas.
Ingredients:
2 Lbs. Flank Steak
1 Packet Taco Seasoning
1 Tbs. Garlic Powder
1 Cup Shredded Monterey Jack/Cheddar Cheese mix
1 Cup Cilantro – coarsely chopped
15 10″ Flour Tortillas
Oil for frying
Garnishes: Sour Cream, Guacamole, Shredded Cheese, Salsa
Directions:
Rub taco seasoning and garlic powder all over the flank steak
Loosely cover with plastic wrap and let stand in the refrigerator for at least 2 -3 hours
Place flank steak on a baking sheet and bake in a 350° for about 30 minutes or until done
Shred meat. I use 2 forks to shred the meat.
Place shredded meat into a large bowl.
Add Shredded Cheeses and Chopped Cilantro.
Divide into 15 portions.
Tightly roll each portion in a tortilla. Each tube should be tightly rolled and round, not flat like a burrito.
Heat oil.
Fry each rolled tortilla in hot oil, turning to brown all sides.
Remove from frying pan and drain on paper towels.
Serve hot with garnishes and sides if desired.
If you liked my Beef Flautas you should try my grandson Dion’s version of Steak Flautas and my Chimichangas!
Delicious Shredded Beef Flautas
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Delicious Shredded Beef Flautas
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Instructions
Rub taco seasoning and garlic powder all over the flank steak
Loosely cover with plastic wrap and let stand in the refrigerator for at least 2 -3 hours
Place flank steak on a baking sheet and bake in a 350° for about 30 minutes or until done
Shred meat. I use 2 forks to shred the meat.
Place shredded meat into a large bowl.
Add Shredded Cheeses and Chopped Cilantro.
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Tightly roll each portion in a tortilla. Each tube should be tightly rolled and round, not flat like a burrito.
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Fry each rolled tortilla in hot oil, turning to brown all sides.
Remove from frying pan and drain on paper towels.
Serve hot with garnishes and sides if desired.
