5 Quick & Easy Beef Recipes For Mother's Day

Food

5 Quick & Easy Beef Recipes For Mother's Day

Butcher Block Gourmet Store

Thursday, May 07, 2020

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COVID-19 will certainly make this Mother's Day that much more memorable but so, too, will these five quick and easy beef recipes.

Happy Mother's Day from Butcher Block!

Don't forget that your family-friendly butcher offers both kerbside and at-home delivery.

To place orders for delivery or kerbside pick-up

Call: 876-668-4481 or email: orders@butcherblockja.com

Recipes courtesy of Taste of Jamaica

Italian Veggie Beef Soup

Ingredients:

1 1/2 lbs lean ground beef (90% lean)

2 medium onions, chopped

4 cups cabbage, chopped

1 package (16 oz) frozen mixed vegetables

1 can (28 oz) crushed tomatoes

1 bay leaf

3 tsp Italian seasoning

1 tsp salt

1/2 tsp pepper

2 cartons (32 oz each) reduced-sodium beef broth

Method:

In a 6 qt stockpot, cook ground beef and onions over medium-high heat until beef is no longer pink, breaking up beef into crumbles, 6-8 minutes; drain.

Add cabbage, mixed vegetables, tomatoes, seasoning and broth; bring to a boil. Reduce heat; simmer, uncovered, until cabbage is crisp-tender, 10-15 minutes. Remove bay leaf.

Strawberry-Blue Cheese Steak Salad

Ingredients:

1 beef top sirloin steak (3/4-inch thick and 1 lb)

1/2 tsp salt

1/4 tsp pepper

2 tsps olive oil

2 tbsps lime juice

Salad:

1 bunch romaine lettuce, torn (about 10 cups)

2 cups fresh strawberries, halved

1/4 cup red onion, thinly sliced

1/4 cup crumbled blue cheese

1/4 cup chopped walnuts, toasted

Reduced-fat balsamic vinaigrette

Method:

Season steak with salt and pepper. In a large skillet, heat oil over medium heat. Add steak; cook 5-7 minutes on each side until meat reaches desired doneness (for medium-rare, a thermometer should read 135; medium, 140; medium-well, 145). Remove from pan; let stand 5 minutes. Cut steak into bite-sized strips; toss with lime juice.

On a platter, combine romaine, strawberries and onion; top with steak. Sprinkle with cheese and walnuts. Serve with vinaigrette.

Note: To toast nuts, cook in a skillet over low heat until lightly browned, stirring occasionally.

Wasabi Beef Fajitas

Ingredients:

2 tsps cornstarch

3 tbsps reduced-sodium soy sauce

2 tsps prepared wasabi

2 tsps minced fresh gingerroot

1 garlic clove, minced

2 tbsps sesame oil, divided

1 lb uncooked beef stir-fry strips

12 green onions with tops, cut in half lengthwise

1 large sweet red pepper, julienned

8 flour tortillas (8 inches), warmed

1 cup coleslaw mix

Method:

In a small bowl, mix cornstarch, soy sauce, wasabi, ginger and garlic until blended. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add beef; stir-fry 4-6 minutes or until no longer pink. Remove from pan.

Stir-fry green onions and red pepper in remaining oil 2-3 minutes or until vegetables are crisp-tender.

Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return beef to pan; heat through. Serve with tortillas and coleslaw mix.

Muffin-Pan Meatloaves

Ingredients

2 large eggs, lightly beaten

3/4 cup shredded Mexican cheese blend

1 tbsp chilli powder

1 tbsp Worcestershire sauce

2 garlic cloves, minced

1-1/2 tsp hot pepper sauce

1 tsp dried parsley flakes

1/2 tsp salt

1/4 tsp pepper

3/4 lb lean ground beef (90% lean)

3/4 lb ground turkey

Topping:

1/2 cup ketchup

3 tbsps brown sugar

1 tsp prepared mustard

Method:

Preheat oven to 375. In a large bowl, combine the first nine ingredients. Add beef and turkey; mix lightly but thoroughly. Place 1/3 cup mixture into each of 12 ungreased muffin cups, pressing lightly.

In a small bowl, mix topping ingredients; spoon over meat loaves. Bake, uncovered until a thermometer reads 165, 15-20 minutes.

Freeze option: Bake meatloaves without topping. Cool meat loaves, and freeze, covered, on a waxed paper-lined baking sheet until firm. Transfer meatloaves to an airtight container; return to freezer. To use, partially thaw in refrigerator overnight. Place meat loaves on a greased shallow baking pan. Prepare topping as directed; spread over tops. Bake in a preheated 350 oven until heated through.

Beef & Spinach Lo Mein

Ingredients:

1/4 cup hoisin sauce

2 tbsps soy sauce

1 tbsp water

2 tsps sesame oil

2 garlic cloves, minced

1/4 tsp crushed red pepper flakes

1 lb beef top round steak, thinly sliced

6 oz uncooked spaghetti

4 tsps canola oil, divided

1 can (8 oz) sliced water chestnuts, drained

2 green onions, sliced

1 package (10 oz) fresh spinach, coarsely chopped

1 red chilli pepper, seeded and thinly sliced

Method:

In a small bowl, mix the first six ingredients. Remove 1/4 cup mixture to a large bowl; add beef and toss to coat. Marinate at room temperature 10 minutes.

Cook spaghetti according to package directions. Meanwhile, in a large skillet, heat 1-1/2 teaspoons canola oil. Add half of the beef mixture; stir-fry 1-2 minutes or until no longer pink. Remove from pan. Repeat with an additional 1-1/2 teaspoons oil and remaining beef mixture.

Stir-fry water chestnuts and green onions in remaining canola oil 30 seconds. Stir in spinach and remaining hoisin mixture; cook until spinach is wilted. Return beef to pan; heat through.

Drain spaghetti; add to beef mixture and toss to combine. Sprinkle with chilli pepper.


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