Red Meat Recipes (Stage 2)
Egg roll stir fry
1 pound ground beef or pork
1 large onion, diced
1 small head of cabbage
2 - 3 carrots
4 - 5 cloves garlic, minced
1 tbsp grated fresh ginger
1/2 tsp black pepper
2 tbsp sesame oil
1 tbsp vegetable oil
1/4 C soy sauce
Directions: Cook and crumble ground meat with onions in a very large skillet until meat is cooked through. Do not drain. You’ll need to select a skillet large enough to contain all the cabbage – divide everything evenly into two skillets if necessary.
While meat and onions are cooking cut cabbage into thin shreds; set aside. Peel carrots with a vegetable peeler then either dice small or use the peeler to shave off thin slices; set aside.
Combine garlic, ginger, pepper, sesame oil, vegetable oil and soy sauce in a small bowl and stir to combine; set aside.
Add cabbage and carrots to ground meat then cook and stir over medium-high heat for 3-4 minutes. Add soy sauce mixture then stir well.
Reduce heat to medium and continue cooking for 5-10 minutes or until cabbage is tender.
Substitute two bags coleslaw mix for cabbage and carrots if desired.
Substitute 1 teaspoon ground ginger for fresh if needed.
Rosemary and garlic roast beef
(Makes 6 servings)
3 lbs boneless Rib Eye roast
1/4 C chopped fresh rosemary, or other favorite herbs
1/4 C chopped garlic (about 20 cloves)
Salt and freshly ground pepper to taste
4 tbsp olive oil, divided
4 tbsp butter, divided
4 C of a variety of Mushrooms, sliced to about the same size
1 C stock
Directions: Preheat oven to 350F. Tie the roast and season generously with salt and pepper. Mix together rosemary and garlic. Add 2 tablespoons of olive oil and stir to combine. Reserve.
In a cast iron skillet, over medium heat, heat 2 tablespoons of olive oil and, once smoking hot, sear all sides of the meat. Remove skillet from heat. Brush the herb-garlic mixture all over the roast. Bring the roast, in the cast iron skillet, to the preheated oven and cook for about 1 to 1.5 hours or until a meat thermometer reads 135F. Let it rest for at least 10 minutes before serving.
While the roast is resting, sauté the mushrooms over medium heat with 2 tablespoons butter until cooked through and no liquid is left in the pan, about 5 minutes. Season with salt and pepper.
Remove roast from the skillet and bring the skillet to the stovetop. Add stock to the pan and degalze it, scraping all the bits from the bottom. Allow to simmer until thick. Add the mushrooms to the sauce, stir in remaining butter until sauce is silky. Then, place the roast back on in the cast iron skillet with the sauce and spoon some over the roast.
Garnish serving platter with fresh rosemary if desired.
MEAT, MARINATED PEPPER SAUCE, AND MOZZARELLA STUFFED ZUCCHINI CUPS
(Makes 6-8 servings)
2 large zucchini or yellow squash, about 12 inches long
2 tsp. + 2 tsp. olive oil (may need more, depending on your pan)
1/2 cup finely chopped onion
1 green pepper, finely chopped
2 T finely minced fresh garlic
1 lb. ground beef (10% fat or less)
12 oz. ground turkey (10% fat or less)
1-2 tsp. Spike seasoning (optional but recommended)
2 C marinated pepper sauce
2 cups low-fat mozzarella or other mild white cheese
Directions: Preheat oven to 350F. Chop onion and green pepper. Heat 2 tsp. olive oil in a non-stick pan, then sauté onion and pepper for 3-4 minutes, until just starting to soften. Add minced garlic and sauté about 1 minute more, being careful not to brown the garlic. Remove the onion, pepper, and garlic mixture to a bowl.
Add 2 tsp. more olive oil to the pan. Crumble in the ground beef and ground turkey, season with Spike seasoning, and cook over medium heat until the meat is well browned. Tilt pan to see if there is any extra fat, and remove with a spoon if there is, then stir cooked vegetables and garlic back into the meat. Add marinated red pepper sauce and simmer until the mixture has thickened and liquid has cooked off, about 10 minutes, then turn off heat.
While meat cools, cut zucchini into 2 inch thick slices, discarding ends. Use a sharp spoon to hollow out a cup in each zucchini slice, leaving just over 1/4 inch of zucchini flesh. Be careful not to get too close to the skin or the cups will leak liquid when they cook.
Spray baking sheet with nonstick spray and stand up zucchini cups, open end up. Stir 1 1/2 cups grated cheese into the cooled meat mixture (it doesn’t need to be completely cool), then spoon the meat-cheese mixture into zucchini cups, pressing down with the spoon and mounding it up a little over the top of the zucchini.
Bake zucchini cups for 20 minutes, then remove from oven and use remaining cheese to top each one with a generous pinch of cheese. Put back in oven and bake 10-15 minutes more, until zucchini is slightly soft when pierced with a fork and cheese is melted and lightly browned. Serve hot.
CALIFORNIA-STYLE SPAGHETTI AND MEATBALLS
(Makes 4 servings)
Ingredients for the Meatballs:
8 ounces 80/20 ground sirloin
4 ounces Italian sausage, casings removed
1/4 small yellow onion, chopped
1 teaspoon garlic powder
1 teaspoon kosher salt
2 tablespoons unsalted butter, for the pan
1/4 C freshly grated Parmesan cheese (about 3/4 ounce), for garnish
Ingredients for the “Spaghetti”:
2 tablespoons unsalted butter
2 small zucchini, spiral-sliced into noodles (about 2 C)
2 small yellow squash, spiral-sliced into noodles (about 2 C)
1 orange bell pepper, cut into strips
Kosher salt and ground black pepper
For the Sauce:
1/4 C half-and-half
1 medium avocado, mashed
Kosher salt and ground black pepper
Directions: Preheat the oven to 300℉.
Make the meatballs: In a large bowl, mix together the ground sirloin, sausage, onion, garlic powder, and salt until well combined. Divide the mixture into twelve 1-ounce meatballs. In a large sauté pan over medium heat, heat 2 tablespoons of butter for 1 to 2 minutes. Add the meatballs and sear for 1 to 2 minutes on each side, then remove them to a sheet pan. Place in the oven to finish cooking, 4 to 7 minutes.
Make the “spaghetti”: In the same sauté pan you used to cook the meatballs, heat 2 tablespoons of butter over medium heat. Add the zucchini noodles, squash noodles, and bell pepper and sauté for 3 to 4 minutes. Reduce the heat to low and simmer until the noodles and bell pepper are tender, about 5 minutes. Season to taste with salt and pepper.
While the meatballs are cooking and the noddles are simmering, make the sauce: Place the half-and-half in a microwave-safe bowl and microwave for 1 to 2 minutes. Add the mashed avocado and the heated half-and-half and whisk until smooth. Season to taste with salt and pepper.
Divide the noodles and vegetables among 4 plates, then top each plate with 3 meatballs. Spoon the avocado sauce over the meatballs and garnish with Parmesan; serve immediately. Store leftovers in an airtight container in the refrigerator for up to 6 days.
BURGER WITH GREEN BEAN “FRIES”
Makes 4 servings
1 lb lean ground beef
1 head romaine lettuce (if desired)
1 yellow onion (if desired)
McCormic Caribbean Grilled Steak Recipe inspirations seasonings (Baking isle)
1 bag of frozen green beans
Cook green beans in the microwave first so that they are not frozen and then on a lined baking sheet spray them with olive oil spray and sprinkle parmesan cheese over them. Pre-heat oven to 425 degrees and bake for 15 minutes. You may want to broil the green beans for an additional 2 minutes after baking to achieve crispiness. Meanwhile, add spices to ground beef and mix well. Form into 4-5 hamburger patties and place them in a coated pan over medium heat, turning as needed until well done. Set aside and pair with green beans and toppings as desired. Enjoy.
GREEK STYLE GRASS FED LAMB SHANKS
makes 4 servings
4 grass fed lamb shanks
4 garlic cloves
4 tbsp coconut oil
1 tbsp oregano
sea salt to taste
black pepper to taste
1 C water
Preheat oven to 350 degrees. Cut 1/2 inch slits in several places on both sides of shanks. Stuff garlic slivers into slits, lengthening or deepening as needed. Add coconut oil to the bottom of a deep, lidded, 12 inch heavy roasting pan and heat on medium high heat. Brown all sides of shanks. Sprinkle with oregano, salt and pepper on both sides, then pour water in-between shanks. Cover pan and bake 30 minutes. Remove from oven, remove lid and flip shanks. Cover pan and bake 2 hours more, flipping the shanks every 30 minutes. Check meat for tenderness, it should easily pull off the bone and have a nice aroma. Remove from oven, season with salt and pepper as needed. Serve with cooked veggies.
Makes 4 servings ~4.5 ounces protein/portion.
GRILLED STEAK SKEWERS WITH PEACHES AND RED PEPPERS
Makes ~6 servings
1 tbsp extra virgin olive oil
1 tbsp basil minced
1 clove garlic, minced
1 tbsp grated fresh ginger
2 tbsp ground cumin
1 tsp salt
1/2 tbsp ground pepper
1 1/4 pounds boneless sirloin steak cut into 32 (1 inch) pieces
2 firm ripe peaches cut into 8 wedges
1 small red onion, cut into 8 wedges
1 large bell pepper, red. Cut into 8 pieces
Brush the grill with olive oil
In a bowl combine 1 tbsp olive oil with basil, garlic, ginger, cumin, salt and pepper. Add sirloin pieces and toss to coat. Thread 4 steak pieces, 2 peach wedges, 1 onion wedge and 1 peice of bell pepper alternately onto each of 8 (12 inch) skewer. Place skewers on the grill rack and grill turning occasionally 3-4 minutes per side for medium rare.
COFFEE-BRAISED POT ROAST
1 beef roast (about 3 lbs)
1 large onion
2 cloves garlic
1/4 tsp black pepper, 1/2 tsp salt
2 C sliced mushrooms
2 sliced scallions
1.5 C brewed coffee
1/2 tsp chili powder
Coat slow cooker with nonstick cooking spray. Place onion and garlic in slow cooker. Season beef with salt and pepper and place over onions. Then add mushrooms and scallions as well as coffee and spice. Cover and cook on high for 6 hours or low for 8 hours. Remove beef and place on serving platter. Spoon out veggies and place around beef. Strain cooking liquid and skim excess fat then pour on top of beef. May also add green vegetables as desired.
1/2 C cooked veggies = 1 vegetable serving. ~ 4 ounces of protein per serving
*Adapted from Family Circle Magazine