Korean Ground Beef Bowl

Servings 4 Servings

Ingredients

For Sauce

1/4 cup low sodium soy sauce

4 cloves garlic finely minced or grated

1 tbsp sesame oil

2 TBS Brown Sugar

1 TBSP rice vinegar

1 TBSP ginger root grated

1 tsp Chili garlic sauce

For Korean Beef Bowls

1 and 1/2 lbs Ground beef

3 green onions sliced, green and white parts separated

4 eggs

4 tsp butter

1 and ½ cups cooked rice

Sesame seeds optional, for garnish

Instructions

Whisk together the sauce ingredients, set aside

Place a large pan over medium high heat on the stove. Add the ground beef and brown, breaking the meat up as it cooks until done, approximately 4-6 minutes.

Pour the sauce over the meat and bring to a simmer. Stir in the white parts of the green onions, cook for 3-4 minutes.

Meanwhile fry the eggs.

Heat a frying pan over medium heat. When the pan is hot add the butter. Once butter is melted, crack the eggs into the pan, being careful not to break the yolk. Reduce heat to low. Fry until whites are set and yolks are cooked to desired doneness, 4-5 minutes.

To make the Korean beef bowl: Add rice to a bowl, top with Korean ground beef, then a fried egg.

Garnish with green onions and sesame seeds

Slow Cooker Creamy Beef Stroganoff

Slow Cooker Creamy Beef Stroganoff

10 mins

Cook time

8 hours

Total time

8 hours 10 mins

Serves: 4

Ingredients

1½ - 2 pounds stew meat

2 teaspoons Italian seasoning

salt and pepper, to taste (I used about 1 teaspoon salt and ½ teaspoon black pepper)

2 cups beef broth (I used low sodium)

1 cup sliced mushrooms (preferably fresh, not canned)

3 tablespoons Worcestershire sauce

3 teaspoons minced garlic

1 tablespoon dijon mustard

1 cup sour cream

6 ounces cream cheese, cut into 1-inch cubes, softened

4 tablespoons corn starch (or flour) + ½ cup beef broth

12 ounces short pasta noodles, cooked according to package instructions (egg noodles are traditionally served with stroganoff but penne, macaroni, or spiral all work well)

Philly Cheese steak Sloppy Joe style

Philly Cheese steak Sloppy Joe style

1 lb ground beef

1 small sweet onion chopped

1 green bell pepper seeded and chopped

1/4 cup steak sauce (like A1)

1 cup beef broth

provolone cheese

6 buns (Hoggie)

Crumble the ground beef into a skillet and add the chopped onion and pepper. Begin to cook, when the beef is about half cooked, add the broth and steak sauce. Cook until all items are done and allow to simmer and cook down/thicken. Fill buns with the meat mixture. Then each was topped with a slice of provolone cheese. This was placed under the broiler for 3 minutes.

Easy Beef Stroginoff

1 ½ ground beef
8 ounces fresh mushrooms, sliced (2 1/2 cups)
2 medium onions, thinly sliced
1 garlic clove, finely chopped
¼ cup butter or margarine
1 ½ cups beef flavored broth OR (2 bullion cubes and 1 1/2 cups hot water)
1 teaspoon salt
2 teaspoon Worcestershire sauce
¼ cup Gold Medal® all-purpose flour
14-16 oz. of sour cream
3 cups hot cooked egg noodles
Cook meat, mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender Stir in the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes. Mix 1/4 cup cold water with the flour; MIX WELL, then stir into beef mixture. Stir in sour cream; heat until hot 2 minutes?? (do not boil). Serve over noodles.

Beef-French Dip

French Dip

Ingredients

* 1 (4 pound) boneless beef roast(Rump, lean chuck) have Butcher slice at #2 setting
* 1/2 cup soy sauce
* 1 beef bouillon cube
* 1 bay leaf
* 1/2 teaspoon pepper
* 1 teaspoon dried rosemary, crushed
* 1 teaspoon dried thyme
* 1 or 2 gloves crush garlic
* Hard Rolls(Multi grain rolls are great!)

Directions

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. Shred meat with a fork, and distribute on bread for sandwiches. Used reserved broth for dipping.