Whether you’re new to grilling and cooking, or just want something easy to prepare, these five recipes pack plenty of flavor with few ingredients.
Boa Beef Buns
Via Beef It’s What’s For Dinner
Ingredients
- 12 ounces Cooked Beef Pot Roast
- 1 cup chopped spinach, green onions or Swiss chard
- 1/2 cup hoisin sauce
- 3 cans (10 biscuits each) refrigerated buttermilk biscuits
Directions
BEEF AND SAUCE: Chop or shred pot roast; place in large microwave-safe dish. Cover, vent and microwave until heated through, stirring occasionally. Stir in spinach and hoisin sauce. Microwave until sauce is thickened and beef is coated with sauce. Set aside.
DUMPLINGS: Cut parchment paper to line basket of stove-top steamer, cutting hole in center as needed. Add water to steamer, making sure water level is below basket. Bring water to a boil.
Meanwhile, place biscuit dough pieces on cutting board. Flatten each piece of dough into 3-inch square, extending corners; press corners onto board with thumbs. Place about 1 tablespoon of beef mixture in center of dough square. Bring two opposite corners up and over filling and pinch together; bring remaining two corners up and over filling, pinching all seams and corners together to form square bun. Repeat with remaining dough and filling. Turn buns over until ready to cook. Place buns into steam basket in batches, keeping at least 2 inches apart. Cover and steam 7 minutes or until dough reaches temperature of 190°F and the filling is 165°F. Gently remove buns from basket with long handled tongs; cool. Repeat until all buns are steamed. Serve bao buns with sauce as desired.
Caesar Steak Sandwiches
Ingredients
- 1 pound beef Top Sirloin Boneless or Top Round Steak, cut 3/4 inch thick or Flank Steak
- 1/2 cup prepared non-creamy Caesar dressing
- 2 cups coarsely chopped romaine lettuce
- 1/4 cup shredded Parmesan cheese
- 4 hoagie rolls (6 inches long each), split, toasted
Directions
- Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Reserve 2 tablespoons dressing. Pour remaining dressing in medium bowl. Add beef; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours.
- Remove beef from marinade; discard marinade. Heat large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet; keep warm. Repeat with remaining beef.
- Toss lettuce with reserved dressing and 2 tablespoons cheese in medium bowl. Divide evenly over bottom of each roll. Top with beef; sprinkle with remaining cheese. Close sandwiches.
Eye of Round Steaks with Wasabi Yogurt Cream
Via Beef. It’s What’s for Dinner.
Ingredients
- 4 beef Eye of Round Steaks, cut 3/4 inch thick (about 4 ounces each)
- 1-1/2 cups plain yogurt, divided
- 1 tablespoon finely chopped fresh ginger
- 1 tablespoon finely chopped garlic
- 1/2 to 1 teaspoon wasabi paste
Directions
- Combine 1/2 cup yogurt, ginger and garlic in small bowl. Place beef steaks and yogurt mixture in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
- Meanwhile line a strainer with paper towels; set over small bowl. Place remaining 1 cup yogurt in strainer. Cover; let drain in refrigerator 30 minutes or as long as overnight to thicken.
- Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 12 minutes (over medium heat on preheated gas gril, times remain the same) for medium rare (145°F) doneness, turning occasionally. (Do not overcook.)
- Meanwhile combine thickened yogurt and wasabi paste. Set aside.
- Carve steaks into thin slices; season with salt and pepper, as desired. Serve with wasabi- yogurt mixture.
Greek-Style Beef Pita
Via Beef. It’s What’s For Dinner.
Ingredients
- 1 pound beef Sirloin Tip Steaks, cut 1/8 to 1/4 inch thick
- 1 tablespoon lemon pepper
- 2 to 3 teaspoons vegetable oil
- 3/4 cup plain or seasoned hummus
- 4 whole wheat pita breads, cut crosswise in half
Directions
- Stack beef steaks; cut lengthwise in half, then crosswise into 1-inch wide strips. Combine beef and lemon pepper in medium bowl.
- Heat 2 teaspoons oil in large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining beef, adding remaining 1 teaspoon oil to skillet, if necessary.
- Spread hummus evenly in pita pockets. Fill with equal amounts of beef and toppings, as desired.
South of the Border Beef Hash
Via Beef. It’s What’s for Dinner.
Ingredients
- 1 pound Ground Beef (75% to 80% lean)
- 3 cups frozen potatoes O’Brien
- 1-1/2 cups prepared thick-and-chunky salsa
- 1 can (4 to 4-1/2 ounces) chopped green chilies
- 1/2 cup shredded Mexican cheese blend
Directions
- Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings.
- Stir in potatoes. Cook 5 minutes, stirring occasionally. Stir in salsa and chilies; continue cooking 8 to 10 minutes or until potatoes are lightly browned, stirring occasionally. Sprinkle with cheese. Let stand 5 minutes.
