Grilled Smokey Skirt Steak with Cucumber Mango Salad

So the lesson to be learned here is that paprika = magic on steak. :)
I found this recipe on Health-Bent which by the way is quickly becoming my favorite place for Paleo recipes. Skirt Steak is such an easy piece of meat to work with and it's pretty inexpensive at the grocery store so it's a win all around. We really liked this recipe. I had to add avocado to the salad... we had some, i love it, and it went perfectly with the other flavors.

Grilled Smokey Skirt Steak with Cucumber Mango Salad

For the steak:
2 1/2 lbs. skirt or flank steak
4 T smoked paprika
1 t salt
1 t pepper

Rub the ingredients on both sides of the steak. Place on a preheated grill and let cook for about 12 minutes…that’ll get you a nice medium rare.

For the salad:
2 mangoes, cubed
1 English cucumber, cubed
1/2 red onion, finely diced
* ½ an avocado, cubed
2 limes, juiced
handful of mint, chopped
S&P

Combine all ingredients. Let marinate in the fridge for a few hours or eat immediately.

Deconstructed Hamburger ( salad )

Since going primal, we're really not missing bread as much as I thought we would. While I was in Minnesota last week, Cancy created this yummy little salad. We recreated it last night. It tastes just like a delicious hamburger without the heaviness of a giant bun.

Deconstructed Hamburger ( for 2 )

For the burger:

3/4 lb of ground beef, grass fed preferred

coconut aminos, S&P

For the salad:

1/2 head of iceberg lettuce, shredded

vine-on tomato, diced

red onion, sliced into rings

dill pickle slices

1/2 an avocado

Mix up your burger meat and form into two patties.

Grill to your desired doneness.

While your burgers are grilling, cut up your vegetables for the salad.

Assemble and drizzle mustard over the top... Even better, add some homemade mayo, yum!

But I don't really feel like cooking...

New Year's Day was just one of those days where I didn't really feel like cooking. My 10 day vacation from work was winding down and we just wanted a lazy day. Lucky for us, I went grocery shopping the day before and had some lovely steaks just waiting for us. This really isn't much of a recipe, more of just something to put together.

Steak Dinner

2 New York Strips

1 pkg baby portabellas

1 bundle of asparagus

1 small pkg of pancetta ( or prosciutto )

For the steak marinade:

2 TBSP coconut aminos, 1 TBSP olive oil, S&P

Marinate your steak for about an hour, flipping 1/2 way through.

Preheat oven to 400 degrees.

While waiting on your steak, break the hard, woody ends off of your asparagus and wrap 1 piece of pancetta around the middle. Do this until you run out of asparagus or pancetta. :)

In a 9x13 pan, place your wrapped asparagus and just toss the portabellas in with it. Bake for 30-40 minutes.

Grill your steak to the doneness you like and chow down.

a little catching up...

We have a couple recipes we tried before I left for Minnesota. This Primal Philly Cheeesteak in a bowl is one of them. I'm really beginning to love Health-Bent's site. Anything we've tried from there so far has been good. Please know that this dish tasted so much better than it looks. :)

Primal Philly Cheesesteak in a bowl

1 lb. skirt steak, sliced thinly
2 green peppers, sliced thinly
2 yellow onions, sliced thinly
8 oz. mushrooms, sliced
4 oz. good melting cheese, sliced
2 T butter
1 T Worcestershire sauce
1 T hot sauce
S&P

Put your oven on broil and place the rack in the middle of the oven.

In a large, oven proof saucepan, melt the butter over high heat and add hot sauce and Worcestershire sauce.

Saute the beef, add the onions, peppers and mushrooms. Place a lid/cover on the saute pan and stir occasionally while the peppers and onions soften.

Once that’s happened, top with cheese slices, stick the pan under the broiler until the cheese has reached the desired melty-ness stage. Some like it gooey and some like it brown and bubbly. Take it out of the oven and serve.

Our first Primal/Paleo meal... Carne Asada & fresh Pico de Gallo

In order to get us started off on the right foot, I spent Saturday morning putting together a menu for the week. I'll try to blog most of the meals as we try them out.

Tonight's dinner was a great first meal. We found a great recipe for Carne Asada on Mark's Daily Apple. When I got back from buying groceries this morning, I started the marinade and made the Pico de Gallo.

This meal came together so easily and everything tasted great. Because of the flavors on the plate, we didn't miss the tortillas, cheese, or sour cream at all. Check it out below:

Carne Asada & fresh Pico de Gallo

1 pound of flank steak
4 garlic cloves, finely chopped
1 jalapeno pepper, finely chopped
1/4 cup finely chopped cilantro
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon oregano
Pinch cayenne pepper
2 limes, juiced
1 orange, juiced
8 to 12 ounces beer (or beef broth)

Slice the flank steak on the diagonal into thin strips.

Combine all ingredients in a large Ziploc bag or in a shallow dish (meat should be completely covered in liquid).

Marinate in the refrigerator at least 3 hours. Take out and drain off the marinade. Lightly salt the steak. The meat can be cooked in a skillet with coconut oil or grilled.

Cook 3-6 minutes on each side for medium-rare.

For the Pico:
1 white onion, finely chopped
2 tomatoes, finely chopped
1/4 cup finely chopped cilantro
1 jalapeno pepper, finely chopped (optional)
Juice from half a lime

Mix together ingredients. Add salt to taste.

Texas Trash

I came across this recipe and knew immediately that we had to try it. It’s really not the greatest for you, but usually the tastiest things usually aren’t.

This recipe was perfect for Cancy since it’s like a summer salad version of one his favorites ( Frito Pie ).

This is also great for one of those nights when you just don’t feel like cooking. I stopped by a local barbecue place on my way home from work and grabbed some brisket, beans, & sauce. I got lucky when they also had the jalapenos & onions ready to go as well.

Give this little recipe a shot. Easy meal & a happy husband.


Texas Trash
(there are no measurements because you just pile it on your plate according to how much you feel like eating!)



Fritos

Chopped BBQ brisket (if you’re using leftover, make sure to heat it first)

pinto beans

BBQ sauce

shredded cheddar cheese

sour cream

black olives

pickled jalapenos

ranch or jalapeno ranch dressing

lettuce, chopped

Place the Fritos on a plate and top with remaining ingredients (however much you want!). Enjoy!

(Wasn’t that simple?!)

Grilled Steak, Mushroom, and Green Bean Salad

One of my favorite things about summer is the abundance of fresh vegetables and the weekend Farmer’s Markets. You can find almost everything in this recipe at your local Farmer’s Market. With the addition of the steak, Cancy actually really enjoyed this. He’s not normally a big salad person but he ate every bit of this. Get yourself to the Farmer’s Market before the season ends and enjoy this delicious salad.


Grilled Steak, Mushroom, and Green Bean Salad

1/2 pound large white mushrooms, halved
1/2 pound green beans, trimmed
1 red onion, cut into 1⁄2-inch-thick rounds
3 tablespoons olive oil
kosher salt and black pepper
1 pound skirt steak, cut crosswise into 4 pieces
4 tablespoons balsamic vinegar
1 bunch watercress, thick stems removed (about 4 cups)

Heat grill to medium-high. In a large bowl, toss the mushrooms, green beans, onion, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Season the steak with ½ teaspoon salt and ¼ teaspoon pepper.

Grill the vegetables (place the beans on the grill perpendicular to the grates to prevent them from falling through), turning occasionally, and removing them as they become tender, 8 to 12 minutes. At the same time, grill the steak, brushing occasionally with 2 tablespoons of the vinegar, 3 to 5 minutes per side for medium-rare. Let rest for 5 minutes before slicing.

Divide the watercress, grilled vegetables, and steak among bowls. Drizzle with the remaining 2 tablespoons of olive oil and 2 tablespoons of vinegar.

Enjoy!

Steak Tips with Peppered Mushroom Sauce

We are still working through a freezer full of beef, so this was a perfect recipe for us. It looks like a long list of ingredients but if you prep and measure everything out first, you’ll move along really quickly through the meal. This has a really great flavor to it. Cancy & I both really enjoyed it.

Steak Tips with Peppered Mushroom Sauce ( Originally from Cooking Light January 2010 )

3 cups uncooked egg noodles
Cooking spray
1 pound top sirloin steak, cut into 3/4-inch pieces, fat trimmed
1 tablespoon butter
2 tablespoons finely chopped shallots
1 (10-ounce) package presliced baby bella mushrooms
1 teaspoon minced garlic
1 tablespoon Worcestershire Sauce
3 tablespoons all-purpose flour
1 1/2 cups fat-free, less-sodium beef broth
1/2 teaspoon black pepper
1/4 teaspoon salt
3 fresh thyme sprigs
1 teaspoon fresh thyme leaves (optional)

Cook noodles according to package directions, omitting salt and fat; drain.

While noodles cook, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steak; sauté 5 minutes, browning on all sides.

Remove from pan; cover.

Melt butter in pan over medium-high heat. Add shallots and mushrooms; sauté 4 minutes.

Add garlic; sauté 30 seconds. Stir in Worcestershire Sauce. Sprinkle flour over mushroom mixture; cook 1 minute, stirring constantly.
Gradually add broth, stirring constantly with a whisk.

Add pepper, salt, and thyme sprigs.

Bring to a boil; cook 2 minutes or until thickened. Return beef to pan; cook 1 minute or until thoroughly heated.
Discard thyme sprigs. Garnish with thyme leaves, if desired

Grilled Glazed Steak & Asparagus

We love Steak & We love Asparagus. This recipe from Epicurious was perfect for us. The glaze tastes great on both the meat & the vegetables. We ended up broiling the steaks and roasting the asparagus in the oven so we missed a little of the grill flavor, but the recipe works well done inside the oven as well.

Grilled Glazed Steak & Asparagus

1/4 cup oyster sauce
2 tablespoons balsamic vinegar
1 teaspoon grainy mustard
1/2 teaspoon hot red-pepper flakes
1 pound medium asparagus, trimmed
1 1/2 pounds flank steak

Prepare a charcoal grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).

Stir together oyster sauce, vinegar, mustard, and red-pepper flakes in a large bowl.
Thread about half of asparagus crosswise onto 2 parallel skewers, leaving space between. Repeat with remaining asparagus and skewers. Brush asparagus with some of glaze, then brush steak all over with remaining glaze and sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper.

Oil grill rack, then grill steak and asparagus, covered only if using a gas grill, turning steak once and asparagus occasionally, until asparagus is tender and well browned in spots, 6 to 8 minutes, and steak is medium-rare, about 10 minutes.

Let steak stand on a cutting board 15 minutes; put asparagus on a platter and cover. Thinly slice steak across the grain.

Guacamole Tacos with Tomatillo and Steak Sauce

I’ve had this recipe from Deborah starred in my Google Reader since June. What a perfect combination for Cancy & I. I love avocados & he (like most men) loves meat. This was super easy to put together and tasted wonderful. Please don’t cheat by buying a green sauce from the store. The tomatillo/chile mixture smells great while cooking and is totally worth it. We both really liked this recipe and for sure will be making it again.

Guacamole Tacos with Tomatillo and Steak Sauce



4 Anaheim chiles, seeded

4 dried chiles de arbol

1 pound tomatillos (about 10), husked and rinsed

4 cups water, divided

2 garlic cloves, peeled

1/4 teaspoon aniseed

1/4 teaspoon dried oregano

2 tablespoons olive oil

1 pound skirt steak, cut into 1/3-inch cubes

3 large avocados, halved, pitted

1/2 cups (packed) finely chopped fresh cilantro

1 teaspoon salt

12 small flour tortillas, softened



Place all chiles in medium saucepan, then add tomatillos and 3 cups water. Cover and boil until chiles and tomatillos are soft, stirring occasionally, about 10 minutes. Cool and drain.



Combine tomatillo mixture, garlic, aniseed, and oregano in processor; blend until smooth. Strain, discarding solids.

Wipe same saucepan clean. Add 2 tablespoons olive oil; heat over medium-high heat. Add strained sauce, simmer 5 minutes, then add 1 cup water. Bring to boil. Add chopped steak; reduce heat to medium-low and cook until sauce lightly coats back of spoon, adding more water by teaspoonfuls if sauce is too thick (consistency is similar to thin Bolognese); about 15 minutes. Season to taste with salt.



Using spoon, scoop out avocado flesh and place in medium bowl. Add cilantro, onion, and 1 teaspoon salt; coarsely mash with fork.

 Place 2 tablespoons guacamole in center of each tortilla; roll up. Place on plate, seam side down. Pour warm meat sauce over tacos to cover and serve.

Oriental Beef and Noodles

Another Crock-pot Recipe. This one is incredibly easy to throw together & pretty tasty, although not the prettiest to photograph. We both liked this for an easy dinner that you don’t really have to pay attention to during the day.

We made just a few changes to Colleen’s recipe, and I think it gave it just a tad more flavor. Yum!

Oriental Beef and Noodles

1 (16 ounce) package frozen stir fry vegetables
2 - 2 1/2 pounds beef stew meat, cut into 1" cubes
1 (12 ounce) bottle stir-fry sauce, any flavor
1/2 cup water
1/4 teaspoon crushed red pepper (we changed this to about a teaspoon for a little mote heat)
2 (3 ounce) packages ramen noodles, broken
1/4 cup green onions, chopped

Coat a 4 quart slow cooker with cooking spray. Place frozen vegetables in the bottom and top with stew meat. In a medium bowl, stir together stir-fry sauce, water, and red pepper. Pour over stew meat and vegetables in cooker.

Cover and cook on low for 9-10 hours or on high for 4 1/2-5 hours (I recommend low, it will help to break the meat down more).

At the end of cooking time, Stir noodles, Ramen spice packets, and green onions into meat mixture. Cover and let stand 10 minutes more. Stir before serving. This can be kept on warm for 1-2 hours.

Chili-Lime Steak Salad

I was in the mood for taco salad and ended up coming across this recipe. I’m so glad I did too. It looks like a lot of steps but really, it comes together super easy. Make your dressing at least an hour before you start the rest of it. Take care of the steak and while the steak is grilling & resting, prep the rest of your veggies. In this link, you’ll find the main recipe with links to the dressing and steak rub.

Cancy & I both really liked this. It’s definitely going to be put on the menu again soon.

Chili-Lime Steak Salad

1 1/2 lb flank steak, cooked with lime-chile rub and sliced into 1/4" slices
1 recipe Creamy Lime-Cilantro Dressing
1 large head romaine lettuce
1 pint cherry or grape tomatoes, sliced in half
1 red onion, sliced thin
1 can black beans, drained and rinsed in cold water
1-2 avocados, sliced
cilantro for garnish

Start with a nice bed of cold, crunchy lettuce, top with steak, tomatoes, onion, black beans, and avocado.  Top with cilantro and fried tortilla strips if desired.  Serve with lime-cilantro dressing

Creamy Lime-Cilantro Dressing

1 packet Hidden Valley Ranch Dressing Mix (ignore directions on the packet)
1C mayo
1/2 C milk
1 lime
2 cloves garlic, roughly chopped
1/2 C roughly chopped cilantro
1/4 C green salsa
hot sauce

Place milk, mayo, and ranch mix in a blender.   Juice the lime in there too, you should get about 2T juice.  Toss in the garlic, cilantro and green salsa.  Blend 'er up.  Sample it and add hot sauce to taste.  Make it several hours ahead of time to allow it to thicken.

Lime-Chili Steak Rub

1 t chili powder
1 t granulated garlic
1/2 t cumin
1/2 t coriander
1/2 t oregano
1/8- 1/4 t cayenne pepper*
3/4 t salt
1/4 t black pepper
*If you have chipotle chili powder, you can substitute it for the cayenne or just add a little in addition
1 lime (about 2 T lime juice)
1-2 lbs flank steak, or other good grilling cut

Juice the lime into a small bowl. Add spices and stir to combine. Some limes have more juice than others, so sometimes the mixture will be more liquid-y and sometimes it will be more pasty. If you find you're a little short on lime juice, just add a teaspoon or two of extra virgin olive oil to stretch it out.

Place the steak in a shallow dish and pour the spice mixture on top. Use your hands to massage it in there.

Let it sit for 15 minutes. During that time preheat your grill.

Place meat on hot grill. If you're using flank steak it should take about 5-7 minutes on each side.

When steak is finished, remove from grill and let sit for 5 minutes before cutting into it.  Slice in strips against the grain.

A Manly Meal...

Every so often, Cancy grows tired of experimenting and longs for some simple man food. He's a good taste tester for my experiments more often than not, so when he requests simple, I've got to give in.



Steak & Loaded Baked Potato

For our steak marinade, we tend to use a random combination of the following:

Worcestershire, Soy Sauce, Liquid Smoke, Beer, salt & pepper, and red pepper flakes.

Grill it up and you have a man pleasing meal.

Roasted Red Pepper, Beef & Goat Cheese tossed with Pasta

Yeah pretty original on the name, right? Couldn’t come up with anything creative so here you have it. I was inspired by a flank steak roll that Elly made, but not a fan of sundried tomatoes and not enough patience last night to make the actual rolls. So why not just toss it all together. :)

Roasted Red Pepper, Beef & Goat Cheese tossed with pasta

1/2 lb flank steak, cut into bite sized pieces
1 8 oz jar of roasted red peppers, drained, diced
1 4 oz log of goat cheese (we used 4 pepper goat cheese)
a splash of red wine
1/2 Cup Beef Broth
2 servings of cooked and drained pasta.

In a large pan, brown beef and add red peppers about 1/2 way through. Cook until beef is medium. deglaze the pan by adding about 1/8 - 1/4 Cup of red wine. Let that cooke down. Add the beef broth, let that reduce by about 1/2.

Add the goat cheese by breaking into small pieces and adding a little at a time, stirring to combine as it melts. Add your seasonings at this point. We just used a little garlic salt and some fresh ground black pepper.

Toss with cooked pasta. Enjoy!

Mongolian Beef

I came across this recipe from Shawnda last week. We don’t normally try our hand at Asian cuisine at home, but we had some flank steak in the freezer and her picture looked delicious. I had to give it a shot. Oh My! This was delicious!! The sauce on this is great. We served this with some edamame & shrimp shumai from the local Asian grocery store. Delicious!



Mongolian Beef

1 lb flank steak, thinly sliced crosswise
1/4 cup of cornstarch
3 tsp vegetable oil, divided
1/2 teaspoon grated ginger
1 Tbsp minced garlic
1/2 cup water
1/2 cup of low-sodium soy sauce
1/4 cup brown sugar (measured, not packed)
3/4 tsp red pepper flakes
1 large green onion, sliced thinly

Pat steak slices dry and add to a bowl with corn starch. Toss to ensure all pieces are just coated. Shake off excess corn starch using a strainer.

Heat 1 1/2 tsp oil in a large wok or non-stick pan over medium-high heat. Add the garlic and ginger, stir until fragrant. Add the soy sauce, water, brown sugar and pepper flakes. Cook the sauce for about 2 minutes and transfer to a bowl.

Turn the heat to high and add the remaining oil to the wok. Add the beef and cook until browned on all sides. Pour the sauce back into the wok and cook until the sauce reaches desired consistency. Add the green onions (a pinch reserved for garnish), stir, and remove from heat.

Plate. Top with remaining onions, and serve.

Grilled Beer Brats & Sauerkraut

This isn’t really much of a recipe, but more of an easy weeknight meal when it’s nice enough outside to grill. This is how we do beer brats...


Beer Brats & Sauerkraut

1 package of beer brats
1 large jar of sauerkraut
1 white onion, chopped
1 can of beer

In a large pan bring beer to a simmer, adding onions and sauerkraut. Cover and cook for 20 minutes, stirring occasionally. Set beer brats on the top of the simmering sauerkraut and cover again for another 20 minutes.

Remove brats and replace the lid. Grill the brats until nicely marked. Serve on top of sauerkraut/onions and add some mustard for a little extra flavor.

Grilled Sausage with Peppers & Onions

I had this summery recipe from Ashley in my google reader.

Simple... Yes,      Tasty... Yes,      Perfect for grilling out on a warm/hot Spring night in Texas... Absolutely


Grilled Sausage with Peppers & Onions

1 pound uncooked sausage links (I used 4 cheddar Bratwurst)
1 large onion, peeled & cut into 3/4-inch pieces (I used a red onion)
1-2 large bell peppers, seeded and cut into 1-inch pieces (I used 1 red & 1 green pepper)
Olive oil
salt & pepper

Preheat grill. Toss the onions & peppers with olive oil, then season with salt and pepper.

Slide a skewer all the way through each onion slice. Repeat. Skewer all the peppers. (I didn’t skewer mine. I just covered the top shelf in the grill with foil and spread the veggies out)

Grill the sausages, onions & peppers, covered, until well browned on all sides.

Beefier Bean & Cheese Burritos

Yesterday was Cinco de Mayo. Texas is pretty close to Mexico... And we needed an excuse for margaritas & Corona. So Happy Cinco de mayo it was. And this was also the perfect excuse to try Ashley’s Beefier Bean & Cheese Burritos. Delicious!! This recipe comes together so fast and easier, you can make this a few margaritas into your night and not mess it up. Anyway, it was a great Cinco de Mayo meal... Margaritas weren’t bad either.

Beefier Bean & Cheese Burritos

1 lb. lean ground beef
1 packet taco seasoning
1 cup water
4 cans Ranch Style Beans, drained & rinsed
1 can diced Hatch green chiles
10 Kraft Single Slices, or shredded cheese as desired
20 fresh flour/wheat tortillas

Saute ground beef in a large skillet until browned. Drain grease. Add taco seasoning, green chiles and 1 cup of water. Simmer until water has evaporated. Add drained & rinsed Ranch Style beans. Simmer 10-15 minutes. Partially mash using a potato masher until desired consistency achieved. If using shredded cheese, mix in cheese until desired cheesy consistency.

Fill each tortilla with a heaping 1/4 cup of beef/bean mixture. Top with 1/2 slice of cheese. Fold tortilla.

Japanese Beef & Scallion Rolls

I came across this recipe on MaryEllen’s blog who based her recipe on this recipe from Epicurious. These are slightly time consuming, but well worth the effort. We had these with some jasmine rice and little shrimp shumai. We dipped these in a Ponzu Sauce that we got from the Asian Grocery store that we love. I hope you like it!!!



Japanese Beef & Scallion Rolls

12 small scallions, trimmed to 6-inch lengths

1 (1-lb) piece flank steak (roughly 6 to 7 inches square)

1/4 cup sake (Japanese rice wine)

1/4 cup mirin* (Japanese sweet rice wine)

3 tablespoons soy sauce

1 tablespoon sugar

1 tablespoon vegetable oil

Special equipment: a meat pounder; kitchen string

Prepare scallions:
Blanch scallions in a pot of boiling salted water for 45 seconds, then transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Transfer scallions to paper towels to drain and pat dry.

Prepare beef:
Cut flank steak with the grain holding a large knife at a 30-degree angle to cutting board into 12 (1/8-inch-thick) slices (1 1/2 to 2 inches wide). Arrange slices 1 inch apart on a very lightly oiled sheet of parchment paper or plastic wrap, then cover with another very lightly oiled sheet of parchment or plastic wrap (oiled side down) and pound slices with flat side of meat pounder until about 1/16 inch thick.

Assemble rolls:
Arrange 3 beef slices side by side on a fresh sheet of plastic wrap, overlapping slices slightly to form a 6-inch square with short ends of slices nearest you. Sprinkle square lightly with a pinch of salt, then lay 3 scallions (with some white parts at both ends) across slices at end closest to you and tightly roll up meat around scallions to form a log, using plastic wrap as an aid. Tie log with kitchen string at ends and where meat slices overlap. Make 3 more negimaki rolls in same manner.

Marinate rolls:
Stir together sake, mirin, soy sauce, and sugar in a small bowl until sugar is dissolved.

Put rolls in a small baking dish and pour marinade over them, turning to coat. Marinate, loosely covered with plastic wrap, turning occasionally, 15 minutes.

Cook rolls:
Heat a 10-inch heavy skillet over moderately high heat until hot, 1 to 2 minutes. While skillet is heating, lift rolls out of marinade, letting excess drip off, and pat dry. (Save marinade.) Add oil to skillet, swirling to coat bottom, then cook rolls, turning with tongs, until well browned on all sides, 4 to 5 minutes total for medium-rare. Transfer rolls to cutting board. Add marinade to skillet and boil until slightly syrupy, 1 to 2 minutes, then remove from heat.

Cut off and discard strings, then cut each roll crosswise into 6 slices. Pour sauce into a shallow serving dish and arrange negimaki in sauce.

Slow Cooker Hoisin Beef Stew

I’ve never tried a roast with an Asian flair to it, but this recipe  from Whole Foods was a delicious way to try. The overnight marinade helps to infuse every bite with the unique Hoisin flavor. It’s a great reason to break out that unused crockpot. I hope you like it. This was great over Jasmine Rice & served alongside steamed edamame.

 

Slow Cooker Hoisin Beef Stew

1/2 cup beef broth
1 (10-ounce) bottle hoisin sauce
1 teaspoon hot sauce
3 cloves garlic, finely chopped
1 (1-inch) piece peeled ginger, grated
1 1/2 pounds cubed round or chuck stew beef
2 yellow onions, roughly chopped
1 cup baby carrots
2 ribs celery, roughly chopped

Whisk together broth, hoisin, hot sauce, garlic and ginger in a wide, shallow dish or bowl. Add beef, onions, carrots and celery and toss to coat. Cover and refrigerate overnight.

Transfer meat mixture to a slow cooker, cover and cook on a low setting until beef is very tender, 6 to 8 hours. Alternately, cook on a high setting for about 3 hours. Ladle into bowls and serve.

Per serving (about 13oz/378g-wt.): 430 calories (90 from fat), 10g total fat, 3.5g saturated fat, 110mg cholesterol, 1300mg sodium, 24g total carbohydrate (2g dietary fiber, 14g sugar), 55g protein