Tag Archives: beef

ねぎ巻き Negimaki – Japanese Beef Rolls with Pea Shoots

18 Mar


This is a dish I’ve been wanting to make for some time now. I found a wonderful Asian market called Matsuwa here in LA and finally got on the ball!

Time: 15 minutes             Serves: 6



  • Negimaki

  • 1 pound thinly sliced beef- shabu-shabu (I used Prime Chuck Roll)
  • 1 bunch thin asparagus, trimmed & halved
  • 6 scallions, trimmed & halved
  • 100 grams enoki mushrooms, trimmed
  • olive oil & toasted sesame oil, for cooking



  • Shabu-Shabu Sauce

  • 1/3 cup tamari
  • 1 tbsp + 1 tsp toasted sesame oil
  • 2 tbsp Balsamic vinegar
  • 2 tbsp olive oil
  • 1/4 cup sweet sake
  • Pea Shoots

  • 4 bunches of snow pea shoots
  • 8 cloves garlic, minced
  • splash tamari
  • red pepper flakes, to taste
  • 1 tsp toasted sesame oil
  • 1 tbsp olive oil

How to make it

  • Negimaki

  • Combine shabu-shabu sauce ingredients and whisk to incorporate. Handle meat with care as the pieces are sliced thin and are delicate. Place into sauce and let marinate for 5 minutes.
  • Divide into 6 equal parts, then lay pieces out stacked horizontally so they slightly overlap.
  • Place enoki mushrooms, asparagus, and scallions onto the left side of each stack of beef. Then carefully roll meat over veggies gently but tightly. Place seem side down.
  • Heat olive oils in a skillet over medium high. Place negimaki seam side down into pan. Cook one minute on each side, browning all around.
  • Remove from pan and allow to rest before cutting in half




  • Pea Shoots

  • Heat oils in a skillet over medium high. Add pea shoots and garlic and saute for 2-3 minutes.
  • Turn down to medium low, add tamari and red pepper flakes, and saute an addition 2-3 minutes until wilted down and bright green.

Sear & Blast Steak

19 Jan

My beau developed this technique for the taste & tenderness of marinated steak when pressed for time a couple years back and we’ve been using it ever since.

Time: 20 minutes          Serves: 2


  • Steak

  • 2 sirloin steaks
  • 2 tbsp olive oil
  • 1 tbsp butter
  • bleu cheese (cave aged bleu granite – 1 slice)
  • 1 oz tequila
  • 1/2 tsp liquid smoke
  • 2 tsp malt vinegar
  • seasoning Mixture:
  • salt, garlic (granulated), onion (granulated), black pepper, red pepper, dill seed, fennel seed,mustard seed, coriander
  • Mushrooms

  • handful baby bella mushrooms, cut in thirds
  • 1 tbsp butter
  • salt & pepper to taste

How to make it

  • Place steak in a seal-able container. Pour tequila over top. Rub seasoning mixture into both sides of steak. Pour liquid smoke and malt vinegar over and seal. Refrigerate for 15 minutes.
  • Turn broiler on 425F.
  • Heat skillet over medium heat, add olive oil and butter. Once butter melts place steak in skillet. Sear on each side for 4 minutes.
  • Remove from skillet and place onto broiling pan. Broil for about 6 minutes on each side or until the steak has reached desired doneness.
  • While steaks are broiling, place butter in skillet and heat on low-medium. Add mushrooms, salt, and pepper and sautee for several minutes, stirring occasionally.
  • Top steaks with mushrooms, then bleu cheese. Turn off broiler. Remove once cheese has melted.

  • Enjoy!

Guinness Stout Beef Stew

13 Jan


A dish like this has such comforting qualities about it, especially in the winter in Michigan. I love my Apple Cider Beef Stew version, but a friend left a couple of Guinness Stouts in our fridge the night of our Annual Ugly Holiday Sweater Party and I wanted to try something different. I guess it’s a little late, but would you want to see our sweaters? We made them ourselves! Oh, and the stew was just what I was after. Serve your favorite way, mine is with a scoop of mashed potatoes in the middle but I know some people prefer it with dumplings. Whatever strikes your fancy!

Time:           Serves: 4


  • 2 tbsp olive oil
  • 1 pound beef stew meat, cut into about 2-inch cubes
  • 1/4 cup flour
  • sea salt & pepper, freshly ground
  • 1 tsp smoked paprika
  • 1 tsp dried parsley
  • 1 medium onion, diced
  • 3 cloves garlic, smashed
  • 3 sprigs fresh rosemary
  • 1/2 pound carrots, sliced on an angle into 2-inch chunks
  • 3/4 cup Guinness Stout
  • 1/2 cup beef stock
  • freshly ground sea salt & pepper, to taste

How to make it

  • Heat 1 tbsp olive oil over medium-high heat in a medium saucepan.
  • Combine flour with salt, pepper, paprika, and parsley in a zipper bag. Toss to mix. Add half of stew meat and seal bag. Shake to coat. Add coated meat to heated oil in saucepan.
  • Cook meat until deep brown on each side, about 3 minutes. Meanwhile, repeat procedure with remaining meat. Add rosemary and more oil as needed. Once both sides are browned, transfer to a plate and brown the second batch.
  • Transfer second batch to plate. Add onions and garlic to pan. Saute for 3-4 minutes. Add carrots. Saute for an additional 3-4 minutes. Add Guinness, stock, and thyme. Season with salt & pepper. Bring to a boil.
  • Add browned meat and turn down to a simmer. You may cover the pot completely for more liquid or vent for a thicker stew.
  • Simmer for about 2 hours. Stir and season to taste with salt and pepper, several times throughout.
  • I love mashed potatoes in my beef stew and this is how I made them: 12 small Yukon gold potatoes, cubed & cooked in boiling water until fork tender, splash half & half, 2 tbsp Irish butter, 1/4 cup sour cream, 1 tsp garlic powder, freshly ground sea salt & pepper, to taste.

My Chili Valentine in a Crock Pot

29 Oct

According to legend, Spanish priests called the first chili “the soup of the Devil” because they believed that chili peppers were an aphrodisiac. This is my beau’s creation and named it so b/c of the pink & red bean combo. He calls it “taste-tastic” and “the best chili you’ll ever eat, ever”.

Time: 15 min prep, 8 hour cook                 Serves: 4-6


  • 1.5 lbs ground beef (chuck)
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp cayenne pepper (more or less to taste)
  • 1 tsp seasoning salt (Lawry’s)
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 1 14.5 oz. can diced tomatoes, with liquid
  • 1 8 oz.can tomato sauce
  • 2 7 oz. cans diced mild green chilies, drained
  • 1 15 oz. can pink beans, drained and rinsed
  • 1 15 oz. can red kidney beans, drained and rinsed
  • 1 cup beef stock
  • 1/4 cup A1 steak sauce
  • 2 fresh bay leaves
  • 2 tbsp brown sugar
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 cayenne pepper (more or less to taste)
  • 1 tsp seasoning salt (Lawry’s)

How to make it

  • Heat 1/4 cup water in a skillet over medium heat. Brown beef and season with following 6 ingredients. Drain and place in crock pot.
  • Add onion, garlic, tomatoes, tomato sauce, chillies, beans, A1, beef stock and bay leaves. Add remaining seasoning. Mix all together.
  • Cook on low for 8 hours.

Beef Tips and Gravy in a Crock Pot

28 Oct

One of the best things to ever come out of my Crock Pot. I knew it had to be good, it is meat cooking in the crock all day after all, but this exceeded my expectations.

Time: 25 min prep, 8 hour cook               Serves: 4


  • 1/4 cup AP flour
  • 1/2 – 1 tsp salt
  • 1 tsp paprika
  • 1/2 tsp pepper
  • 1 tsp parsley (dried – or 1+ tbsp fresh)
  • 1 pound beef stew meat (chuck/round) cut into 1-inch cubes
  • 2 tbsp vegetable/olive oil
  • 3 cups beef stock (low sodium)
  • 1 medium onion, chopped
  • 4-6 garlic cloves, chopped
  • 1 tsp basil (dried – or 1+ tbsp fresh)
  • 1 tsp parsley (dried – or 1+ tbsp fresh)
  • 2-3 bay leaves
  • pinch of red pepper flakes

How to make it

  • Place flour, salt, paprika, pepper and parsley into a sealable plastic bag or paper bag. Toss to mix.
  • Rinse met & pat dry. Add half to flour mixture & toss to coat.
  • Heat 1 tbsp oil to medium skillet over medium-high heat. Add coated pieces of meat to skillet. Brown on all sides, this should take about 5 minutes. Transfer to crock pot.
  • Add remaining meat to flour mixture & toss to coat.
  • Heat remaining oil in skillet. Add coated pieces of meat to skillet. Brown on all sides, again about 5 minutes. Transfer to crock pot.
  • Carefully add about 1/2 cup of beef stock to skillet. Scrape up browned bits from the bottom. Pour into crock pot.
  • Pour remaining beef stock into crock pot. Add onions & garlic and remaining seasonings.
  • Cook on LOW for 8 hours.
  • If needed, add a bit of a cornstarch slurry (water + cornstarch) into cooking liquid to thicken up. My gravy was perfect and did not need it this time around.
  • I served this over egg noodles (also labeled as spaetzle) garnished with more parsley. It would also be great over rice, mashed taters, open faced on a sandwich – mmmm….
  • Feel free to add some mushrooms into the pot when adding onions.


Greek Inspired Pot Roast in a Crock Pot

26 Oct

This dish is inspired by Youvetsi, a Greek stew often made with lamb or beef. It is traditionally served over orzo pasta.

Time: 15 min prep, 6 hour cook               Serves: 4


  • 1 2 pound + beef roast (I used eye of round, and allowed about 1/2 pound per serving)
  • sea salt & black pepper, freshly ground – to taste
  • olive oil
  • 3 garlic cloves, chopped
  • 2 cups beef stock
  • 1/2 cup dry red wine
  • 6 oz. tomato sauce
  • 2 tbsp oregano, roughly chopped + more for garnish
  • 4 oz. feta cheese – for garnish

How to make it

  • Pour just enough olive oil into a large skillet (stainless steel or cast iron) to cover bottom. Heat over medium-high heat. Meanwhile, season roast liberally with salt & pepper on all sides.
  • Sear roast in hot pan on all sides. Remove and transfer to crock pot. Lower temperature to medium and add garlic. Saute for 1-2 minutes until softened – careful not to burn!
  • Carefully add 1/2 cup of beef broth and scrape up browned bits from bottom of skillet. Add remaining broth, tomato sauce, wine and oregano. Cook for about 5 minutes. Taste sauce & season with salt & pepper as needed.
  • Pour sauce over roast in crock pot. Cook on low for 6 hours.
  • To serve, shred if desired or slice into pieces. Top with crumbled feta and oregano.


Sloppy Joes

11 Oct

My guy saw a can of Sloppy Joe at the store & said “why don’t we make some?”, so we did! They were great.

Time: 30 minutes               Serves: 6


  • 1 1/2 lbs ground beef (we used ground round)
  • 1/4 cup water
  • 1 small onion, chopped
  • 1 large garlic clove, minced
  • 1 tsp paprika (smoked if possible)
  • 3/4 tsp cumin
  • 3/4 tsp chili powder
  • 1 tbsp + brown sugar (according to your tastes, we went a little sweet)
  • 1/2 cup ketchup
  • 1 tsp yellow mustard (prepared)
  • 3/4 tbsp vinegar (we used apple cider vinegar)
  • 1 tbsp Worcestershire
  • 1 8oz can tomato sauce
  • salt & pepper to taste
  • To serve

  • buns
  • shredded mild cheddar cheese (optional)

How to make it

  • Heat a large skillet over medium heat. Add beef and begin to brown. Add water to skillet. Add onions and garlic and continue to brown, stirring to cook evenly. Drain most of the drippings. Return to heat and add remaining ingredients. Mix well then turn heat to low and cover. Simmer for 20 minutes. Serve on bun, topped with cheddar cheese if desired.

Meatloaf With Spiced Maple Ketchup

2 Oct

This is a fairly traditional meatloaf recipe with a unique twist.

Time: 1 hour               Serves: 4


  • Meatloaf

  • 1 lb lean ground meat ( I used half ground round and half ground bison)
  • 1 cup milk
  • 1 egg
  • 1 cup breadcrumbs (I used panko)
  • 1/3 cup onion, chopped finely (or more if you’d like)
  • 1/4 cup Worcestershire
  • 1/2 tsp salt
  • 1/4 tsp mustard powder
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • Ketchup

  • 1/2 cup ketchup
  • 1/4 cup maple syrup
  • crushed red pepper flakes, to taste

How to make it

  • Preheat oven to 350F.
  • Meatloaf

  • Combine all ingredients and incorporate well. Form into a loaf in a large glass pan.
  • Ketchup

  • Combine ingredients in a small bowl. Brush onto meatloaf, even the sides.
  • Bake for at one hour. Let stand 5-10 minutes before serving.

Maple Glazed Steak & Mushrooms

28 Sep

Another one of my beau’s creations. The mushrooms take it over the top.

Time: 15 minutes               Serves: 2


  • 2 10 oz. rib eye steaks (or size and cut of your choice)
  • 1/4 cup Cabernet or similar
  • 2 tbsp Worcestershire
  • 2 tbsp Balsamic
  • 1/2 tsp Sriracha (more or less to taste)
  • 2 tbsp olive oil
  • 1 tbsp butter (more if needed for mushrooms)
  • seasoning mixture: salt, garlic (granulated), onion(granulated), black pepper, red pepper, dill seed,fennel seed, mustard seed, and coriander
  • 4 tbsp maple syrup
  • 1/2 pound white or baby bella mushrooms, sliced

How to make it

  • Combine Cabernet, Worcestershire, Balsamic, and Sriracha. Mix well. Place steaks in a non-reactive, seal-able container and pour mixture over top. Seal and place in fridge. Allow to marinate for at least 30 minutes but up to overnight.
  • Heat broiler to 425F with broiling pan on top rack of oven.
  • Heat skillet over medium heat, add olive oil and butter. Liberally season both sides of each steak with seasoning mixture. Once butter melts place steak in skillet. Sear on each side for about 2 minutes.
  • Transfer to broiling pan and pour 1 tbsp maple syrup on each steak. Cook for 4 minutes, turn and pour 1 tbsp maple syrup on each steak. Continue to cook for 4 minutes or until reached desired temperature (doneness).
  • Meanwhile, scrape up browned bits in skillet. Add mushrooms and saute. Add a bit more butter if needed. Saute until desired texture is achieved.
  • Top steaks with mushrooms to serve.

Beef Vegetable Soup

22 Feb

Hearty, flavorful and fresh. A great way to use up those odds & ends in your vegetable bin – change it up to suit your needs.

Time: 45 minutes           Serves: 4


  • 1 tbsp olive oil
  • 1/2 pound ground beef (I used sirloin)
  • 1 cup chopped onion
  • 1 cup sliced carrots
  • 1 cup chopped celery
  • 4 garlic cloves, chopped
  • 1/4 cup roughly chopped fresh herbs, divided (I used basil, oregano and Italian parsley)
  • 3 cups beef stock
  • 1 cup water
  • 1 8 oz can tomato paste
  • 2 cups broccoli florets
  • 1 cup corn
  • 3 handfuls baby spinach
  • salt & pepper to taste
  • 1/2 cup uncooked small pasta (I used stars)
  • grated Parmesan for garnish

How to make it

  • Heat olive oil in a medium stock pot over medium heat. Add onions and cook about 3 minutes. Add garlic and cook another 2 minutes. Add ground beef and brown, stirring occasionally to break up. Add carrots, celery, and half of herbs. Season lightly with salt & pepper. Cook, stirring, for about 5 minutes until tender crisp.
  • Add beef stock, water, and tomato paste. Stir to combine. Bring to boil. Turn to simmer for about 20 minutes.
  • Cook pasta until al dente & drain.
  • Meanwhile, add broccoli to pot. About 5 minutes later, add corn and spinach. Mix to combine and remove from heat. Stir in remaining herbs, reserving a couple pinches for garnish.
  • To serve, stir in some cooked pasta. Top with a pinch of herbs and grated Parmesan.