Beef and Vegetable Soup

This post is sponsored by Beef. It’s What’s for Dinner. All opinions are my own. Thank you for supporting The Daley Plate and Beef farmers and ranchers!

Here’s an easy soup recipe for the start of Fall, using late summer tomatoes, zucchini, the last basil stragglers on the vines outside, and Ground Beef with butternut squash for heartiness. I’ve heard people here in America call this kind of soup “Hamburger Soup” over the years, and I always wondered why, because it certainly doesn’t taste anything like a hamburger :) Later I learned that hamburger is another name for Ground Beef. Silly me. 

This is my version of beef and vegetable soup, with a few special touches here and there. Harissa, a North African chili paste, gives the soup a little heat, but you can substitute tomato paste in equal amounts if desired. I had fresh tomatoes ripening and basil in the garden here at home, but they can also be replaced with a can of tomatoes and Italian seasoning from the pantry. The soup is so customizable so replace ingredients with what you have on hand (I’ve listed options in the recipe), and give your loved ones the nutrition that they need any time of year.  Sometimes to balance the soup out at the end, I add a touch of honey - This is very optional, but I do feel that it does a lot to balance out the acidity of the tomatoes. 

I’ve included both a stovetop and slow cooker method below for those who like to have options, so please enjoy and let me know what you think in the comments! For more fall-forward recipes with Beef, visit www.beefitswhatsfordinner.com - Lots of great inspiration and tested recipes, plus information on nutrition. When it comes to fall recipes, nothing does it quite like Beef for us. Rich with iron and essential minerals, it leaves my family and I feeling great and nourished like no other. 

Beef and Vegetable Soup
Prep Time | 10 minutes | Cook Time: 30 to 35 minutes (Stove) and up to 9 hours (Slow Cooker) | Serves: 8

Ingredients:

1 pound Ground Beef (I like ground Sirloin)
1 tablespoon extra-virgin olive oil
1 large yellow onion, chopped
1 rib celery, chopped
4 garlic cloves, minced
1 tablespoon mild harissa paste, plus more to taste
2 teaspoons smoked paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 cups chopped fresh tomatoes (or 1 14-ounce can of tomatoes)
2 cups peeled cubed butternut squash (or sweet potato)
2 cups chopped zucchini (or cauliflower, or broccoli)
Parmesan rind (optional)
1/4 cup chopped fresh basil (or 1 teaspoon Italian seasoning)
8 cups beef broth
4 cups chopped kale

Stovetop Method:

Heat the olive oil in a large Dutch oven over medium heat. When the oil sizzles, add the onion and celery, and stir until the onions are golden brown and soft, 8 to 10 minutes. If the pot starts to look too dry, add a few tablespoons of water and continue stirring, repeating once or twice if necessary. 

Add the beef, garlic, harissa paste, smoked paprika, salt, and pepper, and cook, stirring occasionally, until the beef is browned, and the spices are fragrant, 5 to 6 minutes. Add the tomatoes, squash, zucchini, Parmesan rind (if using), basil, and beef broth. Bring to a boil, then cover with a lid and cook, stirring occasionally, until the flavors have melded, and the vegetables are very tender. 

Remove the Parmesan rind, if using, and stir in the kale. Cook for another 2 to 3 minutes until the kale is wilted and serve. 

Slow-Cooker Method:

In a large skillet over medium heat, heat the olive oil. Once hot, add the onion, celery, Ground Beef, and garlic. Cook and stir until the ground beef is no longer pink.

Transfer the ground beef mixture into a large slow cooker. Add all remaining ingredients, except for the kale. Cook on low for 8 to 9 hours or on high for 5 to 6 hours. When there is about 30 minutes of cooking time remaining, stir in the kale. Taste and season as desired before removing the Parmesan rind, if using, and serving. 

Beef Meatball Party Platter

This post is sponsored by Beef. It’s What’s for Dinner but all opinions are my own. I’m proud to support the American Beef Council and I hope you enjoy this delicious Beef recipe.

Here in the South, people love “baby shower meatballs.” Slightly sweet, saucy meatballs often purchased pre-made and doctored up in a slow cooker with barbecue sauce and grape jelly. The meatballs most likely got their nickname because it’s most often served at family celebrations like baby showers, weddings, and cookouts. You probably have a different name for them based on your location, but it’s all the same! 

The meatballs at parties are always excellent, but I wanted to try making my own using beef and a few simple ingredients that I had around the house, minus the jelly! I always keep Ground Beef in the freezer for quick and easy family meals that I just know everyone will love. I particularly enjoy its versatility, and like all cuts of beef it’s high in protein, and supplies 10 essential nutrients including B-vitamins, zinc, and iron that support an active and healthy lifestyle. I often buy Ground Beef in bulk to get more value for money, then portion it out and store it in airtight freezer-safe containers for meals throughout the month. (Here is a handy infographic and guide for thawing Ground beef on the Beef. It’s What’s for Dinner website in case you need it!) I think we are all more than a little concerned about skyrocketing food prices these days and trying our best to make the most of our ingredients. I’ve always believed in minimally processed foods that are high in nutrition, but find it hard to compromise when it comes to taste. There are so many meat substitutes popping up on the market lately, and people choose them for various reasons but it’s really good to know the facts. Beef. It’s What’s for Dinner has you covered with loads of information and resources so that you can make the best choice for your family. As for my family…I’ve noticed them gravitating toward these at recent gatherings with more than average enthusiasm. We all practice varying religious beliefs, and when I’m cooking for everyone, beef is the one protein we can all agree on. 

In the spirit of keeping things simple and shopping our own refrigerators and freezers, I’m including the recipe for the Beef Meatballs and offering optional serving suggestions based on what you have on hand. I try to incorporate lots of color and non-starchy vegetables on my platters, and like to serve it al fresco for everyone to dig in. These warmer days still beckon for eating outside, for gathering with friends and celebrating little moments in the sun. Whether you’re serving these at home or taking them to a celebration, I recommend serving them right after cooking for best results. 

Prep Time: 10 minutes | Cook Time: 20 minutes | Serves: 4 to 6

Meatballs:
1 pound Ground Beef
1 tablespoon minced fresh oregano, parsley, or dill
1 tablespoon Dijon mustard
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon smoked paprika
2 cloves garlic, minced
1 large egg
1/2 cup panko breadcrumbs (use gluten-free if needed)
1/4 cup of your favorite barbecue sauce

For Serving (Optional):

1 cup tzatziki or store-bought yogurt dip
Assorted vegetables such as sliced cucumber, kalamata olives, cherry tomatoes, sliced peppers, and lettuce or arugula.
Lemon wedges
Toasted pita

Preheat the oven or grill to 375°F. 

In a bowl, combine the beef, oregano, mustard, salt, pepper, paprika, garlic, egg, and breadcrumbs and gently stir until the mixture comes together. 

Using the palms of your hands, roll the beef into 1-ounce meatballs, and place on a large, rimmed sheet pan. Roast until cooked through, about 15 to 20 minutes. 

Drain off any excess fat, then toss the cooked meatballs in the barbecue sauce before arranging on a platter with the optional sides. Serve warm and refrigerate leftovers in an airtight container for up to 3 days.  

Grilled Korean-Style Barbecue Beef Short Ribs with Pickled Summer Vegetable Salad

This post is a collaboration with Beef. It's What's For Dinner. on behalf of the Beef Checkoff. I received compensation, but all opinions are my own.

The first time I had Flanken Style Short Ribs was at a party in the mountains near Wonju, the small town in South Korea where I lived and worked as an English teacher. Before then, I hadn’t realized that ribs could be cut this way. The host at that party knew exactly what they were doing, marinating the beef in a blend of soy sauce, brown sugar, and garlic, then quickly grilling it over some hot coals outside. We snipped long strips of beef into smaller pieces using a pair of kitchen scissors, a trusty kitchen tool that I’ve since come to depend on when I cook. This recipe serves 4 comfortably, using Flanken Style Short Ribs, one of my favorite cuts.

What are Flanken Style Short Ribs?

According to Beef. It’s What’s For Dinner, the cut comes from a section right under the rib primal. They are essentially the larger, chunkier short ribs that most people are more familiar with, cut horizontally across the bones. Flanken Style Short Ribs are naturally fattier, which makes them the perfect cut for grilling! They are the perfect cut for marinating and are definitely a more affordable alternative to steaks in our house. No less delicious though!

May is National BBQ Month and I wanted to showcase Flanken Style Short Ribs in this quick and easy recipe, inspired by the meals I had in South Korea. I do take a little shortcut in the 

form of a prepared bulgogi sauce, because grilling season should be easy and breezy in my opinion, with minimal prep. That’s also why I pair my ribs with a raw zucchini and tomato salad, featuring some corn (you could eat that raw too, during peak corn season), and fresh greens. The sweetness of the caramelized ribs and the zesty salad is a perfect match, a delicious recipe for hot summer days with a margarita in hand! 

When it comes to National BBQ month, no other cut does it quite like beef in my house. I know it will satisfy my family, and we love celebrating the outdoors by cooking it together. When you start with such a delicious high-quality protein, the culinary possibilities are endless! Check out your local grocery store or butcher for this delicious cut, and I hope you enjoy it while celebrating the outdoors this summer!

Visit https://www.beefitswhatsfordinner.com for more recipes and inspiration!

Korean-Style Barbecue Beef Short Ribs with Pickled Summer Vegetable Salad

Prep Time: 2 hours or up to overnight Cook Time: 10 to 15 minutes  Serves: 4

2 to 3 pounds Beef Flanken Style Short Ribs, 1/4" thick
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 cup jarred bulgogi sauce (find it online or your local Asian grocery store)

Pickled Summer Vegetable Salad:
1 pint cherry tomatoes
1 medium zucchini, diced
1 medium yellow summer squash, diced
1 to 2 ears cooked corn, shucked
1/4 teaspoon kosher salt
Grated zest and juice of 1 medium lemon
2 tablespoons extra-virgin olive oil
2 sprigs tarragon, leaves stripped, chopped
6 cups tender mixed lettuce

 Guidelines:

In a resealable shallow bowl, season the Short Ribs with the salt and pepper. Pour over 1/2 cup of the bulgogi sauce and turn ribs to coat. Seal the container and marinate in the refrigerator for 2 hours or up to overnight, turning occasionally.

Remove ribs from marinade, letting any excess drip off. Lightly oil the grill using a silicone brush or oiled cloth. Place ribs on a grid over medium, ash-covered coals. Grill, uncovered, 3 to 4 minutes per side for medium rare (145°F). The bulgogi sauce has some sugar in it, so watch it carefully and remove from the heat once the temperature is correct and nice grill marks appear.Meanwhile, pour the remaining 1/2 cup of bulgogi sauce in a small saucepan and cook, stirring occasionally over medium-low heat until warmed through, about 2 minutes.

Meanwhile, make the Summer Vegetable Salad: In a large bowl, combine the tomatoes, zucchini, yellow squash, corn, salt, lemon zest and lemon juice, and olive oil. Toss until combined. Stir in the mixed lettuce right before serving.

Drizzle the warmed sauce over the ribs and cut into bite-sized pieces before serving with the Summer Vegetable Salad.

Grilled Romesco Stuffed Tenderloin with Vegetables

This post is a collaboration with Beef. It's What's For Dinner, on behalf of the Beef Checkoff. I received compensation, but all opinions are my own.

This grilled romesco stuffed Tenderloin Steak couldn’t be simpler to prepare on the grill this summer, and it was perfect for a small get-together with friends and family that we haven’t seen in a while. I married a guy who loves Beef, so does his family, and that makes my life easier because I already know what’s on the menu. There are so many different options to choose from, and typically we enjoy really nice middle meat cuts during the summer. I chose half a Tenderloin Steak because I knew it would impress the in-laws (pats self on back) >.< 

Some Grilling Tips:

Strip Steak and Ribeye, can be an easy go-to instead of Tenderloin, or try taking your grilling game up a notch with a cut you might not be as familiar with, like a juicy Flat Iron or a lean, flavorful Flank Steak. These cuts can’t be stuffed but you can always enjoy the romesco sauce on the side. More cut ideas for grilling can be found here. 

Using a condiment to elevate flavors is a great way to take beef to the next level with minimal effort. My romesco uses roasted hazelnuts (so fancy!) but feel free to replace them with almonds instead. To make things really easy, pick up a jar of good romesco at your local grocery store. 

Medium and steady wins the race! There is no need to rush the process by using any higher heat than medium here. Cooking at a medium heat allows beef to achieve caramelization while still developing rich flavors and avoiding charring.

Temperature is king :) To have the best eating experience, it is important to cook any cut of beef to the correct internal temperature. The best way to ensure accurate results is to use a meat thermometer. I have an instant-read one that you can leave in the oven or grill so that you’re not constantly poking the meat (keeps juices locked in, along with letting it rest after cooking for a minimum of 5 minutes). 

I went with some vegetables that cooked up beautifully right next to my Tenderloin, and served it all up on a platter for everyone to enjoy. I hope you use my recipe as a starting point, and create a delicious grilled beef recipe for your family this summer :) 

Ask your butcher if he has some kitchen twine to spare when purchasing your Beef! Usually, butchers at good grocery stores are happy to spare some.

Grilled Romesco Stuffed Tenderloin Steak

Prep Time: 25 minutes | Cook Time: 30 - 40 minutes | Serves: 8

Romesco - Makes roughly 1 cup:
1/2 cup (6 -ounces) roasted red bell peppers, drained
2 garlic cloves, roughly chopped
1/2 cup whole hazelnuts, skinned
1 tablespoon chopped fresh oregano leaves
1 tablespoon red wine vinegar
1 teaspoon smoked paprika
1 teaspoon kosher salt
1/4 cup extra-virgin olive oil
Optional add-in: 1 teaspoon Calabrian chili paste for extra heat!

1 (2 pounds) Tenderloin Steak, trimmed of excess silver skin and fat
1 1/2 - 2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon smoked paprika
1 tablespoon extra-virgin olive oil

2 medium zucchini, cut into (1 -inch) chunks
1 small red onion, cut into (1 -inch) chunks
2 cups button mushrooms, halved
1 red bell pepper, cut into (1 -inch) cubes 
2 tablespoons extra-virgin olive oil
1 teaspoon Italian seasoning (dried Italian herbs)
1 teaspoon kosher salt

Special equipment: Chef’s knife, meat thermometer, kitchen twine, tongs, skewers if you want to prepare your vegetables that way.  (I prefer reusable metal skewers because they don’t burn, I can just throw them in the dishwasher after cooking. If using wooden skewers, soak them for 30 minutes prior to cooking.)

Make the romesco:

Combine the peppers, garlic, hazelnuts, oregano, vinegar, smoked paprika, and salt in the bowl of a food processor. Pulse until somewhat smooth, and slowly pour in the olive oil while continuing to pulse at 5-second intervals. Transfer to an airtight container until ready to stuff the Tenderloin.

Place the Tenderloin in a large bowl, and season with the salt, black pepper, and smoked paprika. Drizzle the oil over the meat, and use clean hands to massage the spices in. Use a sharp knife to cut a slit all the way down the long end of your tenderloin, making sure not to cut all the way through. Open the tenderloin like a book, cover it with a sheet of plastic wrap, and pound with the flat side of a meat mallet until 1/2" thick without tearing through the meat. Spread the romesco sauce all over the Tenderloin, and roll it up, then secure the cut with kitchen twine. Cover, and refrigerate for 30 minutes (Tender cuts like Tenderloin don’t typically require much time to marinate, but this will give the smoked paprika time to penetrate the meat.)

Toss the vegetables in the seasoning and olive oil, then place them in a grill basket. 

Preheat your grill to medium heat (350°F). Place the Tenderloin on the grill and insert an oven-safe meat thermometer into the meat, not the romesco. Place the vegetables on the grill as well. Cook the Tenderloin, rotating every 10 minutes until the internal temperature reads 145°F for medium doneness. Pull the meat and vegetables from the grill and allow to rest for 5 minutes before slicing. Then transfer to a serving platter, sprinkle some extra flake salt, and enjoy with a fresh green salad.

Beef and Kimchi Smashburgers

This post is a collaboration with Beef. It's What's For Dinner, on behalf of the Beef Checkoff. I received compensation, but all opinions are my own.

One of our favorite things to do on the weekend is grilling up some delicious Beef Burgers. If you follow me on Instagram, you’ve seen my husband DJ, and I battle it out on how to build the perfect burger. Most of you side with me, but I see many see layering all the vegetables first as DJ does it as a pro-move. Agree to disagree. National Beef Burger Day is coming up, and I’ve wanted to share one of our favorite variations with you - You can enjoy it for brunch or lunch, and it even has a little Breakfast for Dinner vibe going because of the egg. That’s optional, of course - but the creamy yolk over that succulent Beef and tartness of the fermented cabbage kimchi is an incredible combination. Nothing does it quite like a Beef Burger, and this is how we meld our favorite flavors and memories from living in South Korea with our current life here in Mississippi. We had what my sisters and I called “Home Burgers” growing up in South Africa, but usually, it was a pre-made Beef patty from the store with tomatoes that were too far from ripe and bread rolls that you could seriously use to knock a window out. I remember them fondly, but I’ve learned a lot more about cooking Beef Burgers; they can be prepared in so many ways. Grilling is always a favorite, but I like to mix it up with different cooking styles like this one on the flat top grill. Some people are purists, and that’s okay - We, too, love the distinct flavor of a classic Beef Burger, but Beef Hamburgers can be so much more than meat and a bun. If you’re looking for inspiration, I implore you to check out the Beef. It’s What’s For Dinner. Website for many unique Beef Burger ideas, cooking times, and methods to make your National Beef Burger Day an extra delicious one! 

I’m not one for a long introduction, but here are some tips to guide you as you make your Beef Burgers!

Why are you smashing the burger? We usually grill, so I wanted to try something new this time! If you’re not a fan, simply form the patties and grill until the internal temperature reaches 160F. 

I learned from Heston Blumenthal that if your Ground Beef is very cold, the salt itself will serve as a binder and ensure that nothing falls apart when forming your patties. Therefore, ensure that you remove your Ground Beef from the refrigerator right before preparing this recipe for the best results.

Kimchi is spicy Korean fermented Napa cabbage. I make my own (and recommend looking up Maangchi or Korean Bapsang online for a recipe), but you can find it in almost any grocery store these days. It can absolutely be found at your local Asian grocery store. The funkier the kimchi, the tastier this burger will be because all those flavors develop, and the cabbage softens more with time. By funky, I mean well into late fermentation stages. The sauce, kimchi topping, and cucumbers can all be made ahead of time for easy assembly.

You’ll notice this recipe doesn’t have cheese. What a shocker, but I think the egg is rich enough. If you disagree, I recommend a nice slice of thick American cheese or cheddar after the first flip. Then, place a dome or lid on your flat top grill or cast-iron skillet so that it melts before lifting it away with the spatula.

Green leaf lettuce is often eaten in South Korea and used as a wrap for Bulgogi or Ssamgyeupsal, so I love using it for this recipe. The leaves are flexible enough to form a wrap if you prefer to skip the actual buns. We have on many occasions, and it is equally as wonderful. Another option is to combine 1/2 cup sticky brown rice with 1/2 teaspoon soy sauce to season it, then form it into a disc and toast it in the skillet until crispy on one side - I used to order this kind of rice burger often at a place called Lotteria in South Korea. It was such a unique way to eat a Beef Burger! Sometimes they added finely minced cooked vegetables to the rice, or even things like furikake (seaweed rice seasoning). 

Remember to visit www.BeefItsWhatsForDinner.com for cooking tips, ideas, and information! Happy National Beef Burger Day! 

Beef & Kimchi Smash Burgers 
Prep Time: 15 minutes | Cook Time: 5-8 minutes | Yield: Four 4 -ounce patties

Ingredients:
1 lb. Ground Beef
1/2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/4 cup finely chopped fresh kimchi

For the sauce:
1/4 cup mayonnaise
1 teaspoon gochujang

For the cucumber pickles:
1 cup sliced English or Persian cucumber
1 tablespoon rice wine vinegar
1 teaspoon toasted sesame seeds

For the sauteed kimchi:
3/4 cup roughly chopped fresh kimchi
1/4 large yellow onion, sliced
2 cloves garlic, thinly sliced 
1 teaspoon honey

4 large eggs
Toasted hamburger buns (or some sticky rice or green leaf lettuce wraps)
Optional: 4 slices of yellow cheddar cheese, sesame seeds, broccoli slaw, and sliced green onion to serve.

Special Equipment: Flat top grill, large cast-iron skillet, metal spatula, or burger press.

Method:

In a large bowl, add the Ground Beef, salt, black pepper, and chopped kimchi. Use your hands to toss everything until the ingredients are combined. Divide the mixture into four equal (4 -ounce) portions, then gently shape the burgers into balls, and transfer to a plate. Cover and refrigerate for the flavors to meld, and you prepare the other ingredients.

Add the mayonnaise and gochujang to a small bowl, then use a fork to stir until the sauce is even in color. Set aside. 

Pickle the cucumbers: Add the sliced cucumber, vinegar, sesame seeds, and salt to a small bowl. Toss, then cover and set aside until ready to assemble.

Cook your Burgers:

Heat a flat top grill or large cast-iron skillet to medium-high heat. Add the Ground Beef Burgers one by one, pressing them down with your spatula or burger press until relatively thin, about 1 -inch thick. Cook without touching them for a nice crust to form at the bottom, 1 to 2 minutes. Flip, and cook for another 1 minute, then use a spatula to transfer the burgers to a separate plate when a meat thermometer inserted into the center reads 160˚F. 

Lower the heat to medium, and add the kimchi, sliced onions, garlic, and honey to the same skillet or flat top. Cook until the onions caramelize and kimchi just starts to crisp around the edges, 2 to 3 minutes. This process will intensify the flavor even more! Transfer the kimchi to a small bowl, and fry your eggs the way you like them. 

Assemble Your Burgers:

Place each toasted bottom bun on a plate. Evenly spread about one teaspoon of gochujang mayonnaise onto each bun half, followed by your lettuce, one Beef Burger patty, kimchi, quick-pickled cucumbers, and a fried egg. Or assemble it any way you want! Top with some sesame seeds and chopped green onion, then enjoy!

Easy Flank Steak with Olive Sauce

This post is a collaboration with Beef. It’s What’s for Dinner. on behalf of the Beef Checkoff. I received compensation, but all opinions are my own.
Flank Steak is one of our favorite cuts of Beef! We usually cook this versatile cut on a Sunday for lunch, and always plan to use any leftovers in multiple ways for the next few days. Using up everything when planning meals is super important to me because I’m always trying to cut down on food-waste. Luckily, that’s never a problem for us because we all enjoy Beef so much and eating leftovers is never a problem. When you start with such a delicious high-quality protein, the culinary possibilities are endless :)   

For a while now, I’ve been following a more Mediterranean style of eating and really think that some well-seasoned Flank Steak (or any lean cut of Beef) goes well with those flavors. Find a helpful infographic and links to a few of my favorite Mediterranean style recipes on www.BeefItsWhatsForDinner.com at the end of this blog post. The plates are colorful, filled with non-starchy vegetables, and everything is eaten as close to natural as possible. I keep what I call my “fridge favorites” on hand at all times so that it’s easy to plate up our Steak once cooked and rested. Those fridge favorites include sliced cucumber, whole cherry tomatoes, jars of olives, cubed feta cheese, mini mozzarella, boiled eggs, and fresh baby spinach that is tender enough to eat raw. Today’s Flank Steak was sliced and plated alongside some of the sauce with olives, spinach, tomatoes and cucumber. I use glass containers to store any leftovers instead of plastic, and save mini jam jars to use for dressings or sauces. Sometimes when you’re visiting a restaurant they might serve brunch with mini honey jars - I ask to keep those too! Like many, I grew up with plastic food storage containers but now prefer glass because it’s better for the environment, and it’s easy to see what you have in the refrigerator. My favorite glass containers are stackable, made of clear glass and large enough to fit a decent portion into.  Recently we have all been trying to support restaurants by ordering menu items to-go. Consider reusing those containers and supplies before recycling as well - most are sturdy enough to withstand a few washes and keep food stored safely. 

Some tips for cooking flank steak:
Flank Steak is lean and boneless with lots of intense Beef flavor. I’ve spoken to a few people who say they are intimidated by cooking this cut of Beef. I think mostly because they might be unsure of timing in order to cook it perfectly to their tastes. A digital meat thermometer is probably the most useful tool in my kitchen and highly recommend using one to nail that cooking temperature every time. For medium-rare the temperature should read 145°F, the temperature for medium steaks should read 160°F, and well done is 170°F. I believe flank steak should be cooked to 145°F to ensure juiciness. Always test the thickest part of the steak for doneness. For steaks 1/2 inch or thicker, insert an instant-read thermometer horizontally from the side, so that it penetrates the thickest part or the center of the steak. Let it rest for 5-10 minutes before slicing against the grain for maximum tenderness. Resting will prevent any juices from seeping out.

Flank Steak with Olive Sauce
Prep Time: 15 minutes (30 minutes to 1 hour if marinating) | Cook Time: 15 minutes | 8-10 Servings

Sweet smoked paprika gives a great flavor, but any dry rub will do.

1 ½ - 2 lb. Flank Steak
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon sweet smoked paprika
1 teaspoon garlic powder (or finely minced garlic)

¼ cup olive oil
½ cup pitted green Castelvetrano olives
½ serrano pepper, deseeded
½ cup fresh parsley
1 tablespoon fresh oregano leaves
Juice of 1 small lemon
Salt and pepper to taste
Optional extras: 1 clove minced garlic, 1/2 avocado

Vegetables per serving:
1 cup fresh baby spinach
3-4 cherry tomatoes 
3-4 kalamata olives
½ cup sliced cucumber

Guidelines:

Place your Flank Steak on a clean, flat surface and drizzle with olive oil then rub with salt, pepper, paprika and garlic. Cover and refrigerate for 1 hour to marinate, or up to overnight. Remove from the refrigerator right before cooking. 
Heat a large cast iron skillet to medium-high. Sear Flank Steak for 5-8 minutes per side until a meat thermometer reads 145°F. Tip: Turn steaks and roasts with tongs. Avoid using a fork, which will pierce the beef and result in the loss of flavorful juices. Turn off the heat and transfer flank steak to a cutting board to rest while preparing the sauce. 
Add ingredients for the sauce into a bowl of a food processor and pulse for 1-2 minutes until slightly smooth. Add the avocado if you prefer a creamier consistency. Serve with the steak and prepared vegetables.
During the Summer months Flank Steak is delicious when grilled: Place Steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on a preheated gas grill, 16 to 21 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Carve across the grain into thin slices.

Here are some ideas for leftover Flank Steak!
Make a Steak salad for two: Combine ¼ cup olive oil with 2 tablespoons whole grain mustard and the juice of a small lemon. Season to taste and serve as a dressing over 6 ounces of sliced cooked steak with tomato, fresh leafy greens and steamed broccoli. Sometimes I use this same dressing over an easy brunch plate with green beans, a boiled egg and whichever kind of cheese I have in the refrigerator.

Make Steak caprese skewers: Use short skewers to weave balls of mini mozzarella with fresh basil and cooked Flank Steak slices. Serve with olive oil and balsamic vinegar as an appetizer or snack. 

Add leftover Flank Steak to an omelette with your favorite vegetables.
Make roll-ups using strips of thinly sliced Flank Steak and your favorite vegetables. Serve it with my feta sauce (Blend 4 ounces of feta with the juice of 1 lemon, 1/2 cup of plain yogurt and a few tablespoons of fresh herbs then season to taste.)
Leftover Steak is delicious when eaten on a charcuterie board with various fruit, cheeses and dips.

Peppered Beef Prime Rib Roast with Horseradish Cream Sauce

This post is a collaboration with Beef. It’s What’s for Dinner. on behalf of the Beef Checkoff. I received compensation, but all opinions are my own.

This year definitely looks a little different, but one thing a lot of us can say is that we tried new things and learned to improve the skills we had (example: everybody and their sourdough 2020 haha). Now that the year is almost ending, let’s continue that spirit and learn how to perfectly cook a Prime Rib Roast! This traditional holiday roast has generous marbling, great beef flavor and can feed a crowd. At the store, Prime Rib can go by different names including Standing Rib Roast, Holiday Roast, Rib Roast or Ribeye Roast. It can be found in the meat case with both boneless and bone-in options. The Rib/Ribeye Roast comes from the rib primal which gives it the rich, beefy flavor everyone loves. It is savory, finely textured and typically has generous marbling. Many people are intimidated by larger cuts but I hope this guide helps you! Our gatherings will definitely be smaller this year, but cooking a delicious Beef Prime Rib Roast is a family tradition and feels very special to us. If you’re on a tighter budget this year, get creative and stretch one meal into multiple other meals that’ll feed your family for an extra day. I’ll list a few leftover ideas at the end of the recipe! For more holiday inspiration, head over to BeefItsWhatsForDinner.com/Holidays, along with shoppable recipes so you can find and buy ingredients for your perfect beef holiday meal online and have it delivered directly to your door. Their website really has all the information you need to cook any cut of beef to perfection.

This recipe is very simple, and inspired by one that I recently saw Chef Jet Tila make during a Zoom event a few weeks ago. He suggested that roasting a Prime Rib low and slow was the way to go. I tried it and sure enough...perfection. If you take this approach you can feel confident that your meal will be incredible. Here are some steps to follow for my recipe:

PREP & PREHEAT
Season a larger cut of beef like this generously, cover and refrigerate for 1-2 days for the flavors to concentrate. This will also help form a beautiful crust. I season with salt, pepper, fresh thyme and a thin layer of Dijon mustard which really helps the crust form and gives amazing flavor. When ready to cook the Prime Rib Roast, preheat your oven to 325F.

ARE WE DONE YET?
Place the beef fat-side-up in a roasting pan — preferably with a rack, which improves air circulation and promotes more even cooking. Insert an ovenproof meat thermometer with the tip positioned in the center of the cut. A meat thermometer is one of the best investments I’ve made for my kitchen, it really does take the guesswork out of cooking. An ovenproof thermometer that stays in the roast is preferable to instant-read ones, because you don’t open the oven multiple times or poke multiple holes that might cause too many juices to run out. If using an instant-read thermometer, insert toward the end of cooking time for about 15 seconds, remove and continue to cook if needed. Here are some cooking temperatures to help guide you based on the size of your Prime Rib Roast. Remember not to overshoot your target temp because it will continue to rise after pulling the roast from the oven (Usually 10-15 degrees more as it rests). My 5lb Boneless Ribeye Roast took about 2 ½ hours (with resting time) to reach a perfect medium rare which is how we like it.

GIVE IT A REST
Transfer the roast to a carving tray or cutting board, then cover it loosely with aluminum foil and let it rest awhile. Larger roasts need more time to rest, often up to 15–20 minutes. I pulled mine at 130F and the temperature rose to 145F after a 20 minute rest. Those few extra minutes are a great opportunity to make the sauce or prepare any sides.

CARVE & SERVE
The most important tool for properly carving your roast is a sharp knife — be safe! If you’re using a meat fork, don’t pierce the roast to hold it in place. Use the back of the fork instead (tongs work great, too). Always cut across the grain for maximum tenderness.

You’ll need a boneless roast for my recipe, it’s always a good idea to call your butcher or meat counter ahead of time to order the cuts you need.

I prepared some roasted vegetables that I had in the house to go with my Prime Rib Roast, along with a horseradish cream sauce that can be made ahead of time. If you prefer a gravy, use the pan drippings by adding some beef stock and cornstarch then whisking over medium-low heat until thickened.

Peppered Beef Prime Rib Roast
1 (5lb [2.3kg]) beef Prime Rib Roast
3-4 tablespoons kosher salt
2 tablespoons Dijon mustard
3-4 tablespoons ground black pepper
1 tablespoon fresh thyme leaves
Horseradish Cream Sauce
1 cup sour cream
2 tablespoons grated horseradish
1 tablespoon Dijon mustard
2 teaspoons white wine vinegar
1 teaspoon kosher salt
1 teaspoon ground black pepper

To Serve: Roasted vegetables - I had a combination of golden beets, delicata squash, romanesco, acorn squash, red onion and purple potato. Steamed green beans and peppery fresh arugula are also great.
Special Equipment: Meat thermometer, deep roasting tray or sheet pan, wire rack, sharp knife, cutting board, aluminum foil.

Guidelines:
Season your Prime Rib Roast with the salt, rubbing generously over all surfaces. Spread the Dijon mustard all over the beef using the back of a spoon or silicone pastry brush, then evenly sprinkle the pepper and thyme onto the roast. The Dijon mustard will help the pepper and herbs stick. Place fat side up on a wire rack within a deep baking sheet or roasting dish, cover with foil and refrigerate for 1-2 days for the flavors to concentrate.

When ready to cook your Prime Rib Roast, preheat the oven to 325F (160C). Uncover the roast, insert your ovenproof thermometer if using, and place the roasting dish on the center oven rack. Cook for 2 hours or until the internal temperature is between around 130F, the temperature will continue to rise 15 degrees as it rests to reach a perfect 145F for medium rare. The crust should be a nice golden brown thanks to the Dijon mustard. Remove from the oven, tent loosely with foil and allow to rest for 20 minutes before carving.

To make the sauce: Combine ingredients in a bowl, cover and refrigerate until ready to serve.

Chef Tila recommends about 1lb of Prime Rib Roast per person, because this will ensure enough for leftovers. For me, that’s the best part. Here are some leftover ideas including a quick Beef Noodle Soup recipe!

Philly Cheesesteak Eggs! - Sauté ½ sliced white onion and green bell pepper in a large skillet over medium heat. Add 1 cup roughly chopped leftover Prime Rib Roast, create hollows and crack in one egg per person. Sprinkle over some provolone or cheddar cheese then place a lid on to cook until eggs are set. Season with salt and pepper then serve! The cheese will caramelize a little, it’s delicious.

Open Faced Mediterranean Beef Sandwiches! - Toast some whole-wheat bread and spread each slice with some sun-dried tomato pesto. Add some crumbled feta, chopped olives and thinly sliced leftover Prime Rib Roast. Drizzle with olive oil and scatter with fresh herbs (basil or oregano).

Beef Noodle Soup! - Bring 32 ounces of beef broth to a simmer. Slice in some fresh ginger and 1 thinly sliced scallion to flavor the broth even more. Add two bundles (180g) dried udon noodles and cook for 4 minutes until tender. Add some fresh bok choy, sliced mushrooms and simmer for 2 minutes then divide soup into bowls. Top with thinly sliced Prime Rib Roast and more chopped scallion. Serve with sriracha or pepper flakes to taste (Serves 2)

Do you know about the Beef Drool Log? The original ‘Beef Drool Log’ was introduced in 2019 and on average, it made people drool and watch for nearly 10 minutes. This year, Beef. It’s What’s For Dinner. is taking the ‘Beef Drool Log’ a step further by introducing three new versions of the ‘Beef Drool Log’, including:

A 27-minute video of the Drool Log slowly cooking that narrates ideas of all the recipes you can make with beef courtesy of BeefItsWhatsForDinner.com.
A 30-second video of the Drool Log called Meatitation that encourages people to take deep breathes and relaxxxx around the Drool Log.
A 15-second video of the Drool Log that reminds people if they’re missing the movie-theater blockbusters, then Drool Log is the feature-length film for them.

Hilarious. I hope you enjoy your holiday meal, no matter how you celebrate :-) If you do decide to try this method and cook a Prime Rib Roast, I’d love to see! If you plan on sharing, please tag me #thedaleyplate @thedaleplate and #BeefItsWhatsForDinner @BeefItsWhatsForDinner on Instagram or Facebook. Thank you!

Grilled Sirloin Bavette Steak with Corn Maque Choux

This post is a collaboration with Beef. It’s What’s for Dinner. on behalf of the Beef Checkoff. I received compensation, but all opinions are my own. Thank you for your support!

When it comes to Summer grilling, no other protein does it quite like beef for us. Memories of our dad cooking steaks or burgers on the grill while we splashed around in inflatable pools, running from the water to pester our mother about when the food might be ready. “Don’t track water in the house!” she yells. I think a lot of us have that same memory no matter where we grew up. That first bite of beef after playing all day was always like heaven to me. It was hearty, flavorful and rich enough to satisfy our souls :) 

I thought about how we still hold on to those memories now that we are all grown up and are living scattered around the world. For the last ten years the South has been my home. Along with the move between Louisiana and Mississippi came an education on Southern cooking from aunts and my mother in law, then trips to what must now be my favorite food destination in all of America...New Orleans. 

My first taste of Cajun and Creole Cuisine was a moment of enlightenment. Being that my husband was born and raised in the city, he was so proud to introduce the food and ingredients that he grew up eating: Roast Beef Po’boys, grits and cornbread, beignets, strawberries at festivals, watermelons at fairs, peppers on trips to the Tabasco factory at Avery Island and everything in between. When thinking of a meal that would best represent the state of Louisiana for Beef. It’s What’s for Dinner., I knew I had to incorporate some of these things. The food in the South has such a rich history and pulls from so many influences – Native Americans introduced corn, Africans brought their cooking techniques and cultivated the land for crops like rice and okra. The word “gumbo” derives from the word for okra in the Central Bantu dialect of West Africa. Spanish influences are also widely evident in dishes like Jambalaya. I’m thankful to be able to experience this part of the U.S. - A true melting pot of cultures.

Grilling a steak outside is happiness to us. We do it whenever we are able, sometimes on Wednesday evenings for our weekly family meeting. If you’ve followed along on Instagram within the last few years then you know. Recently, we discovered what’s known as Sirloin Bavette Steak or Sirloin Flap Steak. The word Bavette is French for bib and translates to a phrase for a thin cut of meat. It has a looser texture and is very flavorful, so the marinade I used today adds to that but doesn’t make much time to prepare at all. You can find some information on this cut and others (like flank and skirt steak) on the Beef. It’s What’s for Dinner. website. 

As far as grilling this cut goes, here are a few tips:

* Because it is a thin and surprisingly tender cut, it doesn’t require a lot of time to marinate. You just want to get the flavor in there so 30 minutes to 2 hours is sufficient. Pour the hot sauce butter over, covering the back and front then cover with plastic wrap and refrigerate until ready to cook.

* This recipe uses butter for even more flavor, but it can easily be replaced with olive oil. Therefore, there is no need to oil the grill before cooking. I usually recommend oiling the grill when cooking with marinades and patting the steak dry before placing on the grid. This is for proper browning and to avoid charring. 

* Medium and steady wins the race! There is no need to push the heat, a medium temperature will ensure even cooking without the char. Use a meat thermometer to cook beef to the. 

* Beef’s tender, juicy texture is optimum when cooked to medium rare (145°F) to medium (160°F) doneness. For steaks insert an instant-read thermometer horizontally from the side so it penetrates the thickest part of the center of the steak not touching the bone or fat.  After cooking, let steaks rest before serving.

To go along with this flavorful grilled steak, I made a traditional side called Corn Maque Choux. Fresh vegetables (known as the holy trinity down here) are  sautéed with Cajun or Creole seasoning, then corn is added and everything is finished with a little heavy cream. Talk about simple but delicious food! Adding some strawberries and fresh greens to the plate brought a level of freshness that was so good. I hope you enjoy the recipe and give it a try this Summer!

Grilled Sirloin Bavette Steak
Prep Time: 30 minutes | Cook Time: 20 minutes | Serves: 8

2 pound whole beef Sirloin Bavette Steak
1 stick (8 tablespoons) butter
2 tablespoons Louisiana-style hot sauce
2 tablespoons garlic salt
1 tablespoon black pepper

For the Corn Maque Choux:
1 tablespoon butter
1 cup chopped yellow onion
1 cup finely diced celery
½ cup diced green or red bell pepper
1 deseeded serrano pepper OR jalapeño pepper, finely diced
2 cloves garlic, finely minced
1 tablespoon Cajun seasoning
1 teaspoon kosher salt
4 cups fresh corn kernels
½ cup heavy whipping cream
Optional to serve: Fresh lettuce and quartered strawberries
Special Equipment: Grill or grill pan, sheet pan, tongs, meat thermometer, foil or plastic wrap, skillet, sharp knife for slicing and dicing.

Method:
Place steak on a rimmed baking sheet or container with lid, large enough to lay the entire steak flat. Melt butter and combine with hot sauce, garlic salt and pepper. Stir and coat the entire steak. Cover and refrigerate for 30 minutes.
Preheat your grill or griddle pan to medium heat. Grill steak for 10 minutes per side, or until internal temperature reaches (145°F) for medium rare and (160°F) for medium. The melting butter will baste the steak. Remove from the grill, rest for 5-10 minutes before slicing and enjoy!

For the maque choux: 
Heat butter in a large skillet over medium heat. If using an outside grill, you could also prepare this while the steak is cooking. Add onions, celery, peppers and garlic then stir and cook for 5 minutes until onions are translucent and vegetables are cooked through. Add seasonings and corn, sauté for 5 minutes. Reduce heat to low, add fresh cream and stir until combined. Remove from heat and serve with sliced steak.

Shakshuka with Spiced Beef Breakfast Sausage

This post is a collaboration with Beef. It’s What’s For Dinner. on behalf of the Beef Checkoff. I received compensation, but all opinions are my own.

Shakshuka has taken over Instagram and for good reason! It’s quite easy to prepare, uses a few simple ingredients and is very customizable. Though traditionally prepared with only tomatoes, onions, peppers, eggs and spices we like to Beef it up with ground beef from the freezer to add nutrition, flavor and to make it heartier! In South Africa we have a similar dish called “smoortjie” - onions and tomatoes cooked down to form a sauce with meat, served on top of crunchy toast. Growing up with very little taught me to be resourceful and lately I think all of us are looking for ways to get creative with what we have on hand. Some of my favorite meals (like this one) includes beef, and no other protein does it quite like beef in terms of taste to be honest. It’s the superior choice. Recipes like grandma’s spaghetti, taco salad and a juicy burger are just on another level for me. 

You can find lots of recipes at Beef. It’s What’s For Dinner - There’s a very useful section featuring recipes with 5 ingredients or less that is perfect to stretch your budget but feed your family nutritiously at the same time. Another feature of the website is a variety of cooking lessons, Beef safety information, meal planning information and tips to help you along the way. Download this awesome coloring book for your kids and cook a recipe with Beef together while everyone is at home :) If you have ground beef in the freezer and plan to make this or any meal, here’s a handy infographic on Ground Beef Thawing as a useful refresher especially if you’re short on time!

What do I need to make this recipe?

All you need to make shakshuka with spiced beef breakfast sausage is a can of tomatoes, one onion, some water or beef stock, olive oil, eggs, a few simple spices and ground beef. Here are a few optional changes:

- Use a can of diced tomatoes and green chilies instead 
- Add a jar of roasted red bell peppers and sauté with your onions
- Add that ½ bottle of jarred salsa sitting in your fridge
- Add ½ cup more beef stock or water depending on how you prefer the consistency
- Use butter instead of olive oil
- Add any non-starchy canned vegetables to bulk up the meal
- Top it off with shredded cheese or cubes of feta cheese and fresh herbs if you have them.
- Use a pre-mixed spice blend like taco seasoning instead of blending your own

How do I prepare this recipe?

I cook my beef breakfast sausage crumbles and store it in the fridge for use not only in this recipe, but to top scrambled eggs and taco salads. We like to stir it in right before adding the eggs but if you prefer to cook the beef as part of this recipe all at once, please feel free. Cook your onions and garlic as directed, followed by the ingredients for beef breakfast sausage until cooked through and proceed with the recipe for shakshuka. 

Shakshuka with Spiced Beef Breakfast Sausage
Prep Time: 5 minutes | Cook Time: 30 minutes | Serves: 4

Ingredients:

For the sausage: (Can be made ahead and safely stored in the refrigerator until ready to use, up to 3 days. Visit Beef. It’s What’s For Dinner for guidelines on safely storing ground beef.)
1/2 pound Ground Beef (93% lean or leaner)
1 tablespoon red wine vinegar
1 ½ teaspoons dried oregano leaves
1 ½ teaspoons smoked paprika
1 teaspoon cumin powder
1 teaspoon garlic powder
½ teaspoon chipotle chili powder OR chopped chipotle chili in adobo sauce
½ teaspoon salt

For the Shakshuka:
1 tablespoon olive oil
1 small yellow onion, finely diced
1-2 garlic cloves, finely minced
1 teaspoon red pepper flakes
½ teaspoon chili powder or cumin 
1 14.5 oz. can diced tomatoes
1 cup beef stock or water
4 large eggs
8 oz. beef breakfast sausage crumbles
Salt and pepper to taste
Optional add-ins based on what you have: A tablespoon of harissa paste, 1 teaspoon of tomato paste.
Optional to serve: crumbled feta cheese, crusty bread, fresh herbs

Method:

For the sausage:
Combine all ingredients in a medium bowl, mixing lightly but thoroughly. Heat a large nonstick skillet over medium heat until hot. Add sausage mixture; cook 5 to 8 minutes, breaking into 1/2-inch crumbles and stirring occasionally. Set aside or cool and refrigerate until ready to use.

For the Shakshuka:
Heat olive oil in a large skillet to medium-high. Add onions and saute for 3-5 minutes until light golden brown. Add garlic and spices, stirring gently to combine and cook for 2-3 minutes. At this stage you could add uncooked beef sausage directly and cook for 5-8 minutes until internal temp is 160F, or wait to sprinkle them on after the eggs are cooked.

Add chopped tomatoes, harissa paste/tomato paste and beef stock or water. Reduce heat to medium and place a lid on your skillet. Simmer for 15 minutes, stirring once or twice until tomatoes have broken down and a rich sauce has formed. If the sauce seems too dry, top it off with some water. 

Make indentations using the back of a spoon and crack eggs into those hollows. Simmer with the lid on for 5-10 minutes depending on how you like your eggs done. Remove from heat, season to taste and top with beef breakfast sausage crumbles, feta and freshly chopped herbs.

Cook Once, Eat Twice: Easy Korean-style Ground Beef

This post is a collaboration with Beef. It’s What’s For Dinner. on behalf of the Beef Checkoff. I received compensation, but all opinions are my own.

Did you know that 40% of all food in America goes uneaten? That food waste cost the average American family $2,500 annually? 

I’ve been thinking a lot about the current reality for all of us. Many of us are uncertain about the future, many of us are trying to save as much as possible while feeding our families nutritiously at the same time. A lot of the conversations I’ve had lately are with readers who are trying to find ways to use leftovers in creative ways in order to reduce waste.  Beef is one of the least wasted commodities produced in the U.S. - We waste about 20 percent, but could reduce that number by 10 percent simply by cutting waste in half. Learn more about Beef Sustainability by clicking this link. I’d love to share some of the ways I cut down on waste and this easy recipe for Korean-inspired beef or Bulgogi, that makes a delicious leftover salad for you to enjoy the next day.

Shopping for Beef:

The freezer is your ally in the fight against food waste! A few things that I’ve found helpful as I’ve grown into a more confident cook:

- I’ve always gone shopping in my freezer before making a trip to the grocery store. It’s likely that you already have quite a few ingredients hidden in there that can be used. 

- Ground beef is versatile. I often purchase it in bulk because it’s what I use most. It can feed many people and is cost-effective, especially as an addition to meals containing vegetables and whole grains. If you happen to purchase beef in bulk, weigh and portion however much you need for specific recipes and freeze them so that defrosting and cooking reduces waste. Vacuum sealing or using airtight containers have always worked for me.

To ensure consumers are armed with knowledge to have the best eating experience with beef, the Beef Checkoff provides some quick tips on how to safely handle and prepare beef when cooking at home. Click this link to learn more.

It’s planned-overs, not leftovers!

This Korean-inspired beef recipe is typically made with thinly sliced ribeye, but because ground beef also cooks quickly it’s a perfect alternative. The flavorful sweet and mildly spicy beef is repurposed very well when used as a salad topper the next day, and you don’t even need much. All you need to do is crisp leftovers up in a skillet , add to fresh greens, and top with slices of apple. Who needs croutons when you’ve got crispy beef?

You’ve usually seen my Instagram images of steak one day and a delicious salad the next - There simply is no better way to ensure that every morsel gets eaten but most importantly, enjoyed! Being intentional when cooking and meal-prepping is key.

- The Dietary Guidelines for Americans recommends that adults consume 5.5 ounces of protein foods per day (on a 2,000 calorie diet), which includes lean meats, like beef. Make leftovers go further by maintaining proper portion sizes and fill the rest of your plate with colorful vegetables. 

- Spices and condiments are a great way to turn leftovers into something completely different. For instance, you could cook a pound of ground beef, portion and store it safely in the refrigerator then add different spices to each batch to create different meals. Cooked beef can be stored in the refrigerator at 40 degrees F for a total of 3-4 days to keep meat safe and fresh. Click here for the USDA guidelines for proper cooking of beef - Very handy if you’re meal-prepping and unsure of cooking temperatures.
Beef. It’s What’s For Dinner also has a lot of helpful tips and recipes that you can use to make the most out of whichever cut of beef you have. I’d love to hear some of your ideas! 

What do I need to make this recipe?

Just one pound of beef and the above ingredients. Most are available at your local grocery store. Mushrooms are really delicious in this recipe as well, but not mandatory.

Recipe: Easy Korean-style Beef
Prep Time: 15 minutes + 1 hour marinating time
Cook Time: 10 minutes
Serves: 4 

Ingredients

1 pound Ground Beef
1 medium yellow onion, halved
1 small apple, peeled and cut into quarters
4 cloves garlic
1 tablespoon toasted sesame seeds plus more to serve
1 tablespoon ginger paste
1 teaspoon black pepper
1 tablespoon sesame oil
1 ½ tablespoons honey
2-3 tablespoons low-sodium soy sauce
1-2 carrots, cut into matchsticks
1 bunch green onions, chopped

Equipment: Blender, large skillet.

Method:

Place half the onion, apple, garlic, sesame seeds, ginger paste, pepper, red pepper flakes, sesame oil, honey and soy sauce in the jar of a food processor. Puree until smooth.

Place Ground Beef in a mixing bowl and pour marinade over. Use a spoon to gently mix and cover. Refrigerate beef for a minimum of 30 minutes to 2 hours. 

When ready to cook, remove beef from the refrigerator and slice the remaining onion. Add to skillet with beef and carrots then cook over medium heat for 5 minutes, stirring constantly. Add green onion and cook for another 5 minutes until cooked through. Sprinkle with extra sesame seeds and serve with your favorite side dishes.  Refrigerate any leftovers for tomorrow!

Crispy Beef Salad with Apple
Prep  Time: 5 minutes | Cook Time: 5 minutes | Serves: 2

Ingredients:

6 -ounces leftover Korean-style Ground Beef
4 cups washed tender green lettuce
1 small apple, sliced
¼ cup chopped green onion

For the vinaigrette:
2 tablespoons apple cider vinegar
1 tablespoon olive oil
1 tablespoon honey or maple syrup
½ teaspoon red pepper flakes

Method:

Reheat beef in a small skillet over medium heat until lightly caramelized, 5 minutes. Remove from heat and set aside. Plate 2 cups of lettuce per person, top with beef and apple, followed by green onion. 

Place vinaigrette ingredients in a jar and shake until emulsified. Divide amongst servings and enjoy!