Tag Archives: Beef

Beef and Bean Stir-fry

As you know, I am constantly looking for easy and healthy recipes for my weekday cooking so when I find a really good one, you know I’ll want to share it with you. Nowadays, I also need to make sure that the recipes I use at home pack lots of protein and nutrition for my Crossfit loving husband. This Beef and Bean Stir-fry has it all, it’s full of flavor and it was good enough for my 5-year-old to eat without complaints. I used regular white beans for this, because that is what I had at home.

Next time, I would use the larger variety (white kidney beans), just because I think they make the dish look more appealing. Among the ingredients you’ll find orange juice and ginger. These are the ingredients that take this dish to another level, so don’t skip them! Make sure you use natural orange juice, I squeezed a couple of oranges to get what I needed and also used some of the zest for a little extra flavor.

If you have kids at home like me, set their portion aside before adding chili pepper as a final touch.

Helga

Beef & Bean Stirfry

Continue reading

Vietnamese Style Beef Kebabs with Sriracha Dipping Sauce

I had some ground beef in the freezer that I needed to use for one of our weekday meals, and I really wanted to try something different with it. I started browsing around for recipes, which usually means hitting something like “ground beef recipes” on Google, and going to Images to see what catches my eye.  I saw some kebabs and went to a reliable source for a recipe, that usually means Martha Stewart, or Simply Recipes.  I used Martha Stewart’s recipe as a guide line, using my own ground beef mix to make meatballs. These kebabs are pretty easy to make, and they were ready in no time. For those of you with kids, I am happy to report that it is a kid friendly recipe, if you leave the Sriracha sauce out of it. They can dip their kebabs in regular tomato sauce, and they love the idea of eating from a stick.

Tip: My wooden skewers burnt a little bit under the broiler. Even though I knew I should coat them with vegetable oil… I forgot. Coat yours with vegetable oil and that should keep them from burning too much.

Helga

Vietnamese Style Beef Kebabs with Sriracha Dipping Sauce

Continue reading

Filet Mignon with Hollandaise Sauce & Bacon Potatoes

I don’t think I need to say much to get you to try this recipe, filet mignon speaks for itself.  This cut of beef is taken from the smaller end of the tenerloin (called the short loin), and it has a tender, melt in your mouth texture.  As if this weren’t tasty enough, I went ahead and made hollandaise sauce for it and paired it with potatoes…and bacon.  I know, it’s too much… But this is a special occasion meal.  Skip the sauce if you’re watching your diet, and pair your beef with some salad instead!

Back to the Hollandaise sauce, this time I made the easy blender version.  I found the recipe on The Joy of Cooking, and I don’t think I’ll make it the old fashioned way again!  (although my arm could use the workout)

Here are a few tips to guarantee success when cooking this delicious cut of beef:

  • When selecting tenderloin or filet mignon slices, choose the lighter colored ones over dark red. This indicates more marbling which makes it more tender.
  • This cut is so tender that it should never be cooked beyond a medium-rare stage. The longer you cook it, the less tender and more dry it becomes.
  • Use a dry, high heat method such as broiling, roasting, pan-frying or grilling for this tender cut.
  • Whole tenderloin is wonderful to stuff or bake en croute (in savory pastry).
  • Cutting into the meat to check doneness lets precious juice escape. Use the touch or finger test method. Press the meat. If it feels soft and mushy and leaves an imprint, it is rare. If it is soft, but slightly resilient, it is medium-rare. The minute it begins to feel firm, it is overdone.
  • Since the beef tenderloin has no surrounding fat tissue, it is often wrapped in a layer of fat (called barding) such as suet or bacon to keep it from drying out. Likewise with filet slices. The barding also adds flavor.
  • Cubed tenderloin is a popular choice for fondue hot-pots and shish-kebabs.
  • To ensure even cooking when roasting the whole tenderloin, the small end should be tucked up and tied or trimmed for other use.

Tips from http://homecooking.about.com

 Helga

Filet Mignon with Hollandaise Sauce

Continue reading