Category: Main Dishes

Description

Ingredients

• 1/2 cup oyster sauce
• 2 Tbls cornstarch
• 1 lb broccoli florets
• Sesame seeds (optional)
• Hot cooked rice
• Serves 4-6

Instructions

1. 1 1/2 pounds boneless chuck steak, about 1 1/2 inches thick, sliced thin (put in freezer for about 30 minutes before slicing)
2. 1 can (10.5 oz) beef consommé
3. Place steak in crock-pot slow cooker.
4. Pour consommé and oyster sauce over meat.
5. Cover; cook on HIGH 3 hours.
6. Combine cornstarch and 2 tbls cooking liquid in a cup.
7. Add to crock-pot slow cookier.
8. Stir well to combine.
9. Cover; cook 15 minutes longer or until thickened.
10. Steam Broccoli.
11. Add into crock-pot slow cooker.
12. Gently toss beef and broccoli together.
13. Serve over cooked rice and garnish with sesame seeds

Description

Ingredients

• For the loaf:
• 1 lb ground beef
• ½ cup panko bread crumbs
• ⅛ cup milk
• ⅛ cup ketchup
• 1 large egg
• ¼ small onion, minced
• 1 ½ tsp Worcestershire sauce
• 1 ½ tsp yellow mustard
• ½ tsp garlic powder
• 1 tsp salt
• ¼ tsp black pepper
• For the glaze:
• ¼ cup ketchup
• 1 ½ tsp mustard
• 1 tbsp packed brown sugar

Instructions

1. In a large bowl, mix together all ingredients for the meatloaf.
2. Shape into a round loaf and transfer onto a large piece of aluminum foil.
3. Gather and crimp edges of foil around meatloaf to make a “loaf pan” about the size of the bottom of the Instant Pot trivet.
4. Pour 1/2 cup water into the Instant Pot and place trivet inside with the handles up.
5. Place meatloaf on top of trivet and lock lid.
6. Set to Pressure Cook on high for 25 minutes.
7. Preheat oven to broil.
8. Follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid.
9. Transfer meatloaf to a baking sheet and broil until browned, about 5 minutes.
10. In a small bowl, combine ketchup, mustard, and brown sugar.
11. Brush over meatloaf and broil again until caramelized, about 2 minutes more.

Description

Ingredients

• 1 lb ground
• 1 clove garlic, chopped
• 1 8oz can tomato sauce
• 2 tbls chili powder
• 1 tsp ground cumin
• 1tsp oregano
• 1 tsp salt
• ¼ tsp cayenne pepper
• 2 can pinto beans, drained
• 1 ½ cups water
• 1 onion, chopped
• O we j

Instructions

1. Brown the meat.
2. Add in the onions and garlic.
3. Add that mixture with the seasonings and water into a stock pot on low heat for 1 hour, stirring occasionally.
4. Add beans when there is about 10 minutes left.

Description

Ingredients

• Serves 6
• 87 minutes
• 4 tsp minced garlic
• 1 Tbls lemon juice
• 2 tsp Spanish smoked paprika
• 2 tsp chopped fresh tarragon
• 1 (1 1/2 lb) flank steak, trimmed
• 1 tsp salt
• 1/2 tsp black pepper
• Cooking spray

Instructions

1. Combine first 4 ingredients.
2. Score a diamond pattern on both sides of steak; rub juice mixture evenly over both sides.
3. Cover; refrigerate 1 hour.
4. Preheat grill to high heat.
5. Sprinkle both sides of steak evenly with salt and pepper.
6. Place steak on grill rack coated with cooking spray; grill 6 minutes on each side or until desired degree of doneness.
7. Remove steak from grill; let stand 5 minutes.
8. Cut steak across grain into slices.

Description

Ingredients

• FOR THE MARINADE
• Juice of 1/2 lime
• Kosher salt
• Freshly ground black pepper
• 3 cloves garlic, minced
• 1 head broccoli, cut into florets
• Sesame seeds, for garnish
• Thinly sliced green onions, for garnish

Instructions

1. 2/3 c.
2. low-sodium soy sauce, divided
3. 3 tbsp.
4. packed brown sugar, divided
5. 2 tbsp.
6. cornstarch, divided
7. 1 lb.
8. sirloin steak, sliced thinly against grain
9. vegetable oil
10. 1/3 c.
11. low-sodium beef (or chicken) broth
12. 2 tsp.
13. Sriracha (optional)
14. In a medium bowl, whisk 1/3 cup soy sauce, lime juice, 1 tablespoon brown sugar, and 1 tablespoon cornstarch until combined.
15. Add steak, season with salt and pepper, and toss until steak is coated.
16. Marinate 20 minutes.
17. In a large skillet over medium-high heat, heat oil.
18. Add steak in a single layer, working in batches if needed, and cook until seared, about 2 minutes per side.
19. Remove steak and set aside.
20. Stir in garlic and cook until fragrant, about 1 minute.
21. Stir in remaining 1 tablespoon cornstarch until garlic is coated, then stir in broth, remaining 2 tablespoons brown sugar, remaining 1/3 cup soy sauce, and Sriracha.
22. Bring mixture to a simmer.
23. Add broccoli and simmer until tender, about 5 minutes.
24. Season sauce with salt and pepper (if necessary), then return steak to skillet.
25. Garnish with sesame seeds and green onions before serving.

Description

Ingredients

• Kosher salt
• Freshly ground black pepper
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 3 cloves garlic, minced
• Cooked white rice, for serving

Instructions

1. 1/4 c.
2. low-sodium soy sauce
3. 2 tbsp.
4. rice wine vinegar
5. 4 tsp.
6. packed brown sugar
7. 1 tbsp.
8. cornstarch
9. vegetable oil, divided
10. 1 lb.
11. flank steak, thinly sliced against the grain
12. freshly minced ginger
13. Make sauce: In a medium bowl, whisk the soy sauce with the vinegar, sugar, and cornstarch.
14. Set aside.
15. In a large skillet over high heat, heat 1 tablespoon oil.
16. Add flank steak, season with salt, and cook until cooked through and seared on all sides, about 8 minutes.
17. Remove steak to a plate.
18. Add 1 tablespoon remaining oil and red and green bell peppers to the skillet.
19. Cook until softened, about 4 minutes.
20. Add the garlic and ginger and cook stirring until fragrant.
21. Return the beef to the skillet and pour over prepared sauce.
22. Cook, stirring, until the sauce is glossy about 2 minutes more.
23. Serve with rice.
24. This content is imported from {embed-name}.
25. You may be able to find the same content in another format, or you may be able to find more information, at their web site.

Description

Ingredients

• 20 minutes
• 1 (1lb) flank steak, trimmed
• 1/2 tsp salt
• 1/2 tsp black pepper
• Cooking spray
• 1/4 cup sour cream
• 3 Tbls prepared horseradish
• 1 Tbls canola mayonnaise
• 1 tsp dijon mustard
• 1/2 tsp grated lemon rind
• 1 Tbls fresh lemon juice
• 2 Tbls chopped fresh chives
• 1 Tbls chopped fresh parsley

Instructions

1. Serves 4 people.
2. Heat a large skillet over medium-high heat.
3. Sprinkle both sides of steak with salt and pepper.
4. Coat pan with cooking spray.
5. Add steak to pan; cook 5 minutes on each side or until desired degree or doneness.
6. Place steak on a cutting board; let stand 5 minutes to rest.
7. Cut steak diagonally across grain into thin slices.
8. While steak cooks, combine sour cream and next 5 ingredients (through juice) in a small bowl, stirring with a whisk.
9. Stir in chives and parsley.
10. Serve sour cream mixture with steak.

Description

Bell peppers stuffed with beef, rice, tomatoes, and cheddar, then baked until tender.

Citation
Source: Raw notes explicitly label this one as ATK.

Ingredients

• 4 bell peppers
• 12 ounces ground beef
• 1/2 cup white rice
• 1/2 yellow onion, finely diced
• 1 can diced tomatoes, drained, with juice reserved
• 1/4 cup ketchup
• 1 cup shredded cheddar cheese, plus more for topping
• Salt, for the cooking water
• Oil for the pan

Instructions

1. Heat the oven to 350 degrees F.
2. Bring about 4 cups of salted water to a boil. Cut the tops off the peppers and remove the ribs and seeds.
3. Blanch the peppers for 3 minutes, then remove and drain.
4. Boil the rice until tender, about 13 minutes, then drain well.
5. Heat a drizzle of oil in a saucepan and cook the onion until browned. Add the ground beef and cook until no longer pink.
6. In a bowl, combine the cooked rice, drained tomatoes, beef mixture, and 1 cup cheese.
7. Fill the peppers, place them in an 8 x 8-inch baking dish, and top with extra cheese.
8. Thin the ketchup with a little reserved tomato juice and drizzle over the peppers.
9. Bake about 30 minutes until hot and tender.

Description

A saucy Italian-style ground beef mixture spooned over crisp garlic toast.

Ingredients

• 2 tablespoons extra-virgin olive oil, divided
• 2 1/2 pounds lean ground beef
• Kosher salt and black pepper, to taste
• 1 red bell pepper, diced
• 1 medium onion, diced
• 5 cloves garlic, minced
• 1 can tomato paste (6 ounces)
• 1 can crushed or diced tomatoes (28 ounces)
• 1 tablespoon sugar
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/4 cup grated Parmesan cheese, plus more for serving
• 2 tablespoons chopped fresh parsley, plus more for garnish
• 8 slices French bread
• 8 tablespoons butter, softened
• 1 tablespoon olive oil for the toast
• 1 tablespoon chopped parsley for the toast
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/4 teaspoon dried oregano for the toast

Instructions

1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook the ground beef until well browned, breaking it up as it cooks. Season with salt and pepper, then drain excess fat if needed.
2. Add the remaining tablespoon of olive oil to the skillet. Cook the bell pepper and onion until softened and lightly browned, about 5 minutes.
3. Add the garlic and cook 1 minute more. Stir in the tomato paste and cook another 1 to 2 minutes.
4. Add the tomatoes, sugar, oregano, and basil. Return the beef to the skillet and simmer until thickened, about 10 minutes.
5. Stir in the Parmesan and parsley. Taste and adjust seasoning.
6. For the garlic toast, heat the oven to 400 degrees F. Mix the butter, Parmesan, olive oil, parsley, garlic powder, paprika, and oregano. Spread on the bread slices.
7. Bake the bread until golden, about 15 minutes.
8. Spoon the beef mixture over the garlic toast and garnish with extra Parmesan and parsley.

Description

A smoky skillet-style mac and cheese finished on the grill with brisket and cheddar.

Citation
Source: Raw notes credit Pit Boss and mention their pellet-grill method and Applewood Bacon Seasoning.

Ingredients

• 1 tablespoon applewood bacon seasoning
• 4 strips bacon, chopped
• 1 box elbow macaroni or similar pasta
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• 1 cup shredded cheddar cheese
• 1/2 pound smoked brisket, chopped or shredded
• Green onion, sliced, for serving
• Butter for the pan

Instructions

1. Cook the pasta according to the package directions, then drain.
2. In a skillet, cook the bacon until browned. Remove if you want it crisper, leaving a little fat in the pan.
3. Add a little butter if needed, then whisk in the flour over medium-low heat and cook about 2 minutes until lightly toasted.
4. Slowly whisk in the milk and cook until the sauce thickens, about 5 minutes.
5. Remove from the heat and stir in the applewood bacon seasoning and cheddar until smooth.
6. Fold in the cooked pasta, bacon, and smoked brisket.
7. Place the skillet on the smoker or grill set to smoke and cook about 25 minutes.
8. Top with green onion and serve warm.

Notes

• The raw note recommends hickory pellets for stronger bacon flavor.