beef dinner

Tri-Tip Steak Stroganoff is on the table in 45 minutes, the rich beef stroganoff sauce comes together in minutes, and makes great leftovers for those busy weeks!

Tri-Tip Steak Stroganoff

bag extra wide noodles

beef

cracked pepper

kosher sea salt

vegetable oil

onion (finely sliced)

butter

oz fresh sliced mushrooms

beef broth

Dijon mustard Worcestershire Sauce

flour

sour cream

garnish: parsley or thyme

Set a large pot on the stove and begin boiling the water for the noodles. &nbsp;In a bowl, whisk together beef broth, Worcestershire, Dijon, and flour. (This slurry will help thicken the stroganoff sauce).

Slice one medium onion thinly into 2" pieces. Next, pat the tri-tip roast dry with paper towels. Trim excess fat from tri-tip using a small serrated knife, slice against the grain into 1/2” thick, 1” long pieces. In a bowl, season with 1 teaspoon salt and 1/2 teaspoon pepper.

Heat a large dutch oven (or very deep cast iron skillet) on high heat, add 2 tablespoons vegetable oil, be sure to test one piece of meat to see if it sizzles in the pan. Then, carefully saute’ ("fry quickly in a little hot fat") the tri-tip in batches for 3-5 minutes, using long-handled tongs, move around the pan to brown all sides. (note: If you overcrowd the pan, it won’t brown, it will steam.)

Next, on medium heat, add the onion and stir for 3 minutes. Add one tablespoon butter and add the sliced mushrooms, stir for 3-4 minutes using a wooden spoon. Cook mushrooms till golden brown and scrape the brown caramelized bits off the bottom of the pan. Turn heat down to a low simmer.

At this point, add the noodles to the boiling water (add a little salt to the water) according to package directions for approximately 10-12 minutes.&nbsp;

Now add the browned tri-tip and all the drippings into the large pot stir with the mushrooms and onions. Then add the beef stock slurry into the pan. Stir and cook slowly for 10 more minutes. Add additional salt and or pepper to taste.&nbsp;Finally, add sour cream on low heat, and stir just before serving. Serve over hot noodles, garnish with parsley or thyme.

Enjoy the ultimate comfort food with our homemade Mongolian Beef recipe.

Mongolian Beef

1– 1 ¼ pound flank steak (cut into thin ¼ inch strips)

canola oil oil

soy sauce

dry sherry (Shaoxing wine would be ideal)

baking soda

white pepper

cornstarch

brown sugar

water

oyster sauce

garlic (minced)

ginger (minced)

red pepper flakes

green onions

Sesame seeds (garnish (optional))

Slice the steak into thin ¼ inch strips.

Combine the sliced steak in a medium-sized bowl with 2 tablespoons of cooking oil, light soy sauce, dry sherry, baking soda, white pepper, and cornstarch.

Allow the steak mixture to marinate for 15 minutes.

Whisk soy sauce, brown sugar, water, oyster sauce, and cornstarch in a separate bowl.

Heat cooking oil over high heat in a large skillet until it covers the pan. Carefully shallow-fry the marinated beef for 3-4 minutes until it turns golden brown and crispy. You may need to fry the meat in batches to ensure even cooking. Transfer the fried beef to a plate or bowl.

Reduce the amount of oil in the skillet to about 1-2 tablespoons (or add oil until 1 – 2 tablespoons are in the pan). Over medium-high heat, add minced garlic, ginger, and red pepper flakes. Cook for 30-40 seconds until fragrant.

Pour the prepared sauce mixture into the skillet and stir well to combine. Cook for a few minutes until the sauce begins to thicken. Return the fried beef to the skillet and stir until the beef is evenly coated with the sauce.

Add the green scallions to the skillet and continue cooking for another minute to incorporate them into the dish.

Garlic Steak Bites are the perfect little cubes of happiness. They're tender, buttery, and all-around delicious. 

Garlic Steak Bites

lbs beef stew meat

beefy onion soup mix,

tsp salt

tsp pepper

tbsp minced garlic

onion powder

garlic powder

oregano

yellow onion,

8-9 small to medium-sized russet potatoes, cut into bite-sized cubes

Parmesan cheese

Spray the inside of a large slow cooker with non-stick spray. Add the beef, onion, onion soup mix, broth, minced garlic, and seasonings. Stir well to coat the beef in the seasonings. Add the cubed potatoes and stir to combine. Cover with the lid and cook on LOW for 7 hours or HIGH for 5 hours.

Stir in the Parmesan cheese just before serving. Enjoy!

Tender, oven-baked beef meatballs brought to life with Marion’s Kitchen Thai Massaman Curry Paste… then coated in a creamy curry sauce. EPIC.

Thai Beef Massaman Meatballs | Marion&#039;s Kitchen

(1 lb) beef mince

panko breadcrumbs

egg, lightly whisked

tbsp Marion’s Kitchen Thai Massaman Curry Paste

brown onion, finely diced

salt and pepper,

red chilli,

coriander

Massaman curry sauce

coconut cream

Step 1

Preheat a fan-forced oven to 170°C (340°F).

Step 2

In a large mixing bowl, combine the beef mince, breadcrumbs, egg, curry paste, onion and a good pinch of both salt and pepper. Using your hands, mix all ingredients until well incorporated, then form into golf-ball-sized meatballs. Transfer meatballs to a baking tray lined with baking paper, then transfer to the preheated oven and cook for 15 minutes.

Step 3

Meanwhile, to make the curry sauce, place a frying pan over medium-high heat. Add the vegetable oil and massaman curry paste and saute the paste for 1-2 minutes until lovely and fragrant. Now add the coconut cream and ½ cup of water and cook for 5 minutes until heated through. Reduce heat to low.

Step 4

Once the meatballs are cooked through in the oven, transfer them to the massaman curry sauce. Stir gently until they are evenly coated, then continue cooking for a further 5 minutes until the sauce has thickened slightly.

Step 5

Transfer to serving plates, then sprinkle with sliced red chilli and coriander. Serve with crusty baguette.

A quick and simple dish, the addition of beef mince in this Nasi Goreng recipe keeps the prep and cook time to a minimum.

Beef Nasi Goreng

oil,

(1/2 lb) beef mince (ground beef)

onion, sliced

garlic cloves, finely chopped

red chilli, finely chopped

shrimp paste

1 beef stock cube, crumbled

rice

2 tsp kecap manis or sweet dark soy sauce

shallots

sliced cucumber, to serve

tomato,

sambal oelek*, to serve

Heat the vegetable oil in a wok over high heat. Add the beef and sear for 4-5 minutes to develop a deep crust. Then flip, break up and stir-fry until almost cooked.

Add the onion and stir-fry for 3 minutes or until the onion has softened. Then add in the garlic and chilli and stir-fry for another few seconds.

Move the ingredients to the side and add the extra teaspoon of oil. Then add the shrimp paste and move it around in the oil to dissolve it a little before mixing it through the remaining ingredients. Stir through the crumbled beef stock cube. Add the rice, soy sauce and kecap manis. Stir-fry until well combined. Remove from heat and divide among serving bowls.

Sprinkle over the fried shallots. Serve with cucumber, tomato and sambal oelek.

Classic Beef Wellington - a traditional dish combining tender chateaubriand roast with a homemade glaze of earthy mushrooms, red wine and Dijon mustard wrapped in a golden-brown puff pastry.

Beef Wellington

olive oil, divided

salt

pepper, divided

chateaubriand tenderloin roast

mushrooms

shallot

dry red wine

Dijon mustard

thyme leaves

puff pastry

Slow Cooker Boneless Beef Short Ribs are tender strips of well-marbled beef that cook low and slow in a tangy-sweet barbecue-style sauce until they fall apart at the touch of a fork. Perfect with mashed potatoes or cornbread for an easy comfort food dinner.

Slow Cooker Beef Short Ribs

beef short ribs (or country-style ribs)

onion (finely chopped)

bay leaves

salt and black pepper

tomato-based chili sauce (like Heinz Chili Sauce

apple cider vinegar

Worcestershire sauce

liquid smoke

smoked paprika

chili flakes (or cayenne, optional)

Layer the chopped onion, minced garlic, and bay leaves in the bottom of the slow cooker. Place the beef short ribs on top in an even layer and season generously with salt and black pepper.

In a medium bowl, whisk together the chili sauce, apple cider vinegar, Worcestershire sauce, liquid smoke, brown sugar, smoked paprika, and chili flakes.

Pour the sauce evenly over the beef, then add ¼ cup of water to the slow cooker.

Cover and cook on LOW for 6–8 hours or on HIGH for 4–5 hours, until the ribs are tender enough to pull apart with a fork.

Once cooked, remove the ribs to a plate and skim any visible fat from the surface of the sauce.

In a small bowl, whisk the cornstarch and cold water into a smooth slurry. Stir the mixture into the sauce, cover, and cook on HIGH for about 5 minutes until slightly thickened.

Return the ribs to the slow cooker, spoon the sauce over the top, and serve warm with mashed potatoes, grits, or cornbread.

Top 7 beef dinner recipes from across the web

The most viewed beef dinner recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Tri-Tip Steak Stroganoff

Mongolian Beef

Garlic Steak Bites

Thai Beef Massaman Meatballs | Mari...

Beef Nasi Goreng

Beef Wellington

Slow Cooker Beef Short Ribs

Top 7 beef dinner recipes from across the web

The most viewed beef dinner recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tri-Tip Steak Stroganoff

Mongolian Beef

Garlic Steak Bites

Thai Beef Massaman Meatballs | Mari...

Beef Nasi Goreng

Beef Wellington

Slow Cooker Beef Short Ribs

The most viewed beef dinner recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine