Tag: beef

Easy BBQ Beef Sandwiches

Easy BBQ Beef Sandwiches

Course: Entree, lunch, Main Course
Servings: 14
Calories: 450kcal

Ingredients

  • 3/4 cup brown sugar
  • 12 oz beer
  • 8 oz no salt added ketchup
  • 4 lbs chuck roast
  • 14 hamburger buns

Instructions

  • Preheat oven to 325° F. Mix brown sugar, beer and ketchup.
  • Put roast in a 9” x 13” pan and pour sauce mixture over it to coat. Cover with foil and bake 4 to 5 hours or until meat falls apart.
  • Cool and cut off fat and cut meat in small pieces.
  • Reheat in sauce and serve on buns with toppings of your choice.

Notes

Serving Size: 1/2 cup beef + 1 bun

Shashlik (Shish Kebab)

Shashlik (Shish Kebab)

Course: Main Course
Servings: 6
Calories: 358kcal

Ingredients

  • 1/2 cup distilled white vinegar
  • 1/2 cup canola oil
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/2 tsp oregano
  • 1 1/2 lbs  beef sirloin
  • 2 medium onions
  • 2 green bell peppers
  • 1  red bell pepper

Instructions

  • Combine the vinegar, oil, pepper, garlic powder and oregano to make a marinade.
  • Cut the beef into 1-1/2" cubes. Cut the onions into quarters; cut the bell peppers into 1-1/2" squares.
  • Place the meat and vegetables in a covered container and marinate for at least 30 minutes.
  • Load the skewers, alternating with meat and vegetables.
  • Grill kebabs over medium heat for 10 to 30 minutes, depending on desired degree of doneness.

Stuffed Peppers

Stuffed Peppers

This recipe uses an assortment of colored peppers, lean ground beef, brown rice, fresh onion and garlic, and natural tomato sauce. Very colorful and tasty!
Prep Time15 mins
Cook Time1 hr 45 mins
Total Time2 hrs
Course: Entree, Main Course
Calories: 291kcal

Ingredients

  • 1/2 cup brown rice
  • 1 cup water
  • 1 lb lean ground beef
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 2 green bell peppers
  • 2 red bell peppers
  • 2 yellow bell peppers
  • 1 (8 ounce) can natural tomato sauce
  • 1 tbsp Worcestershire sauce
  • salt and ground black pepper to taste
  • 1 (8 ounce) can natural tomato sauce
  • 1 tsp Italian seasoning
  • 1/4 cup grated Parmesan cheese, optional

Instructions

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring brown rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
  • Cook and stir beef, garlic, and onion in a skillet over medium heat until meat is evenly browned and onion is softened, about 5 minutes.
  • Remove and discard the tops, seeds, and membranes of the green, red, and yellow bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. Slice the bottoms off the peppers if necessary so that they stand upright.
  • Mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, salt, and pepper in a bowl. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
  • Bake in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender, about 1 hour. Sprinkle the peppers with grated Parmesan cheese after baking.

Bell Pepper and Beef Pizza

Bell Pepper and Beef Pizza

Course: lunch, Main Course
Servings: 6
Calories: 402kcal

Ingredients

  • 1 1/4 tsp dry yeast
  • 1 1/2 cups warm water
  • 2 tbsp olive oil
  • 1 tbsp sugar
  • 2 cups all-purpose  flour
  • 3 oz low-sodium tomato paste
  • 1/4 tsp garlic powder
  • 2 tbsp Italian seasoning
  • 1/4 cup onion
  • 1/4 cup green bell pepper
  • 1/2 lb ground beef
  • 1/4 tsp  black pepper
  • 1/4 tsp crushed red pepper
  • 6 oz shredded mozzarella cheese

Instructions

  • Preheat oven to 425° F.
  • Dissolve yeast in 1 cup warm water. Stir in 1 tablespoon olive oil, sugar and flour to make dough. Place in a greased bowl, cover and set aside.
  • Combine tomato paste, 1/2 cup water, garlic powder, Italian seasoning and remaining oil in a small saucepan and simmer for 5 minutes.
  • Chop onion and bell pepper
  • Brown meat with black pepper and crushed red pepper in a skillet. Drain off fat. Add onion and green pepper.
  • Spray a pizza pan or a 17” x 14” baking sheet with nonstick cooking spray . Press dough onto pan or sheet. Spread sauce, meat mixture and cheese over dough. Bake for 20 minutes or until dough and cheese are golden brown. Cut into 6 slices.

Beef and Barley Stew

Beef and Barley Stew

Course: Entree, Main Course, Soups
Servings: 6
Calories: 246kcal

Ingredients

  • 1 cup pearl barley, uncooked
  • 1 lb lean beef stew meat
  • 2 tbsp all-purpose white flour
  • 1/2 tsp  teaspoon black pepper
  • 1/2 tsp salt
  • 2 tbsp canola oil
  • 1/2 cup onion
  • 1  large stalk celery
  • 1 garlic clove
  • 2 medium carrots
  • 2 bay leaves
  • 1 tsp  Mrs. Dash® onion herb seasoning

Instructions

  • Soak barley in 2 cups of water for 1 hour.
  • Dice onion and celery. Mince garlic clove. Slice carrots 1/4-inch thick. Cut beef into 1-1/2 inch cubes.
  • Place flour, black pepper and stew meat in a plastic bag. Shake to dust stew meat with flour.
  • Heat oil in a heavy 4-quart pot and brown the stew meat. Remove meat from pot. 
  • Sauté and stir onion, celery and garlic in meat drippings for 2 minutes. Add 2 quarts of water and bring to a boil. Return meat to the pot. Add bay leaves and salt. reduce heat to a simmer.
  • Drain and rinse barley, then add to the pot. Cover and cook for 1 hour. Stir every 15 minutes.
  • After 1 hour add sliced carrots and Mrs. Dash® herb seasoning. Simmer for another hour. Add additional water if needed to prevent sticking.

Notes

Helpful hints

  • For a CKD non-dialysis lower protein diet, decrease beef to 8 ounces per recipe.  Protein will be decreased to 14 grams per serving.

Tacos with Mexican Spice Seasoning

Tacos with Mexican Spice Seasoning

Course: Main Course
Servings: 7
Calories: 340kcal

Ingredients

  • 5 tbsp onion
  • 2 cups lettuce
  • 1 lb ground beef
  • 1 Mexican Spice Seasoning recipe (under Seasonings and Sauces). 
  • 1/2 cup low-sodium tomato sauce 
  • 14  flour tortillas, 6-inch
  • 5 tbsp shredded sharp cheddar cheese
  • 5 tbsp sour cream

Instructions

  • Chop the onion and lettuce.
  • Brown and drain the ground beef. Add the seasoning mixture and the low-sodium tomato sauce. Heat over medium heat. Warm the tortillas.
  • To assemble soft tacos, take 1 flour tortilla, add 1/4 cup seasoned ground beef, 1 teaspoon cheese, 1 teaspoon onion, 1 teaspoon sour cream and lettuce as desired.

Beef and Vegetable Stir-Fry

Beef and Vegetable Stir-Fry

The Beef & Vegetable Stir-Fry is a delicious blend of savory flavors. Make it even lighter by serving it over riced cauliflower instead of rice.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Entree, Main Course
Servings: 4
Calories: 333kcal

Ingredients

  • 1 lb top sirloin steak boneless
  • 4 cups assorted fresh vegetables: sugar snap peas, broccoli florets, red and yellow bell pepper, onion and green onion
  • 2 cloves garlic, minced
  • 1/4 cup light soy sauce
  • 1/4 cup water
  • 1/2 tsp ground ginger
  • 1/2 tsp crushed red pepper flakes
  • 1-2 pkts Splenda or Stevia brand sweetener
  • 2 cups hot cooked rice
  • 2 tbsp unsalted dry-roasted peanuts (optional)

Instructions

  • Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.
  • Combine vegetables and 3 tablespoons water in large nonstick skillet. Cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain.
  • Heat same pan over medium-high heat until hot. Add half of beef and half of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove. Repeat with remaining beef and garlic.
  • In a measuring cup, combine soy sauce, 1/4 cup water, ground ginger, Stevia, and red pepper flakes. Mix well.
  • Return all beef and vegetables to pan. Add contents of measuring cup and heat through. Serve over rice or riced cauliflower. Sprinkle with peanuts, if desired.