Braised Beef and Mushrooms

INGREDIENTS:

• 8 Ounces Extra Wide Egg Noodles
  
• 2 Tablespoons Canola Oil
• 1 Tablespoon Butter
• 4 Cups Onions, Finely Diced
• 2 Large Garlic Cloves, Crushed and Peeled
• 2 Tablespoons Tomato Paste
• 2 Tablespoons Sweet Paprika
• 1 Teaspoon Dried Marjoram
• 4 Pounds Beef Chuck, Cut into 1-1/2-Inch Pieces
• 1 Teaspoon Salt, Divided
  
• Fresh Ground Pepper, To Taste
• 2 Pounds Cremini Mushrooms, Cut into 1/2-Inch Pieces
• 1 Cup Beef Broth
• 6 Large Portobello Mushroom Caps, Cut into 1/2-Inch Pieces
• 3 Teaspoons Fresh Dill, Minced

DIRECTIONS:

• Preheat oven to 350 degrees.
• Heat oil and butter in a dutch oven over medium heat, add onions and garlic, and cook, stirring until soft and beginning to brown, about 10 minutes.
• Meanwhile, season the beef with 1/2 teaspoon of salt and lots of pepper.
  
• Stir in tomato paste, paprika, seasoned beef, cremini mushrooms, beef broth, and cover.
• Transfer the dutch oven to the oven and bake until tender, about 2 hours.
• Bring a large pot to a boil, add egg noodles, cook until al dente, and set aside.
  
• Stir in the portobello mushrooms, and continue baking, covered for another 15 minutes.
• Remove from oven and let sit, undisturbed for an additional 15 minutes.
• Remove and visible fat, then transfer beef and mushrooms to a bowl with a slotted a spoon.
• Return the dutch oven to the stove, bring to simmer, and cook until slightly thickened.
• Stir in the beef, mushrooms, remaining 1/2 teaspoon of salt, and cook for 1 minute.
• Serve over egg noodles and garnish with dill.

This hearty winter meal has left-overs written all over it! One serving is 3/4 cup of meat and mushroom mixture and is under 225 calories! Usually braises are browned first in order to seal in all the lovely meat juice, but this dish allows the beef to soak in the taste of the mushrooms instead. Your favorite mushroom can easily be used in place of the portobella.
Enjoy!

This recipe is from Eating Well magazine.

Beef and Cabbage Stir Fry with Peanut Sauce

INGREDIENTS:

• 8 Ounces Rice Noodles
  
• 1/4 Cup Smooth Peanut Butter
• 1/3 Cup Orange Juice
• 3 Tablespoons Soy Sauce
• 1 Tablespoon Rice Vinegar
• 2 Teaspoons Sugar
• 4 Teaspoons Canola Oil, Divided
• 3 Cloves Garlic, Minced
• 1/2 Teaspoon Crushed Red Pepper Flakes
  
• 1 Pound Sirloin Steak, Trimmed and Thinly Sliced
  
• 1 Small Head Savoy Cabbage, Thinly Sliced
• 2-5 Tablespoons Water
• 2 Medium Carrots, Grated
• 1/4 Cup Chopped Roasted Peanuts

DIRECTIONS:

• Place rice noodles in a bowl, cover with very hot tap water and soak for 25 minutes (Do not over soak).
• Meanwhile, whisk peanut butter, orange juice, soy sauce, vinegar and sugar in a medium bowl until smooth.
• Heat 2 teaspoons oil in a wok over medium-high heat, add garlic, crushed red pepper and cook, stirring, until fragrant, about 30 seconds.
• Add steak and cook, stirring, until browned and barely pink in the middle, 2 to 4 minutes, then transfer to a bowl.
• Reduce heat to medium and swirl in the remaining 2 teaspoons oil.
• Add cabbage, 2 tablespoons water, soaked rice noodles, and cook, stirring, until cabbage begins to wilt, 3 to 5 minutes.
• Add carrots (and more water if needed to prevent sticking or burning) and cook, stirring, until just tender, about 3 minutes more.
• Return the steak and any accumulated juices to the pan, then pour in the peanut sauce and toss to combine.
• Serve sprinkled with peanuts.

This sweet peanut sauce goes great with this stir fry and could be used in so many other dishes. If it needs another kick, like it did for Dean Bean, top with sriracha sauce. This stir fry weighs in under 365 calories per serving (sriracha is only an additional 5...)!
Enjoy!

This recipe was adapted from one found in Eating Well magazine.

Beef Burgundy over Egg Noodles

INGREDIENTS:

• 2 Tablespoons Flour
• 1/2 Teaspoon Salt
• 1/4 Teaspoon Pepper
• 1-1/4 Pounds Stew Beef
• 1 Tablespoon Butter
• 1 Tablespoon Vegetable Oil
• 1/2 Cup Carrots, Sliced
• 1/2 Cup Burgundy Wine
• 1-1/2 Cups Beef Broth
• 2 Cups Mushrooms, Sliced
• 1 Garlic Clove, Minced
• 1 (16 Ounces) Jar Whole Onions, Drained
• 12 Ounces Egg Noodles

DIRECTIONS:

• Combine flour, salt, and pepper in a bowl.
• Cut stew beef into smaller pieces and dredge in the seasoned flour, coating all sides thoroughly.
• Melt butter and oil in a Dutch oven and add half of the meat.
• Cook over medium-high heat, stirring occasionally, until meat is browned and remove.
  
• Repeat with remaining meat.
• Combine all meat to the Dutch oven with carrots, wine, bouillon, mushrooms, and garlic.
• Bring to a boil, reduce heat to low and cover and cook, stirring occasionally, for about 1 hour, or until meat is tender.
• Add onions and continue cooking until heated through.
• Cook noodles according to package directions; drain well.
  
• Arrange meat over noodles.
  

The slow cooked flavor of this hearty meal only gets better with time. Make extra for left overs...
Enjoy!

Shangri-La Beef and Carrot Rice

Shangri-La Beef

INGREDIENTS

• 1 Tablespoon Regular Soy Sauce
• 1 Tablespoon Dark Soy Sauce
• 1 Tablespoon Chinese Rice Wine
• 1 Tablespoon Cornstarch
• 12 Ounces Beef Flank Steak, Thinly Sliced Across the Grain
  
• 2 Tablespoons Vegetable Oil
• 14 Dried Red Chiles
• 2 Tablespoons Garlic, Minced
• 4 Green Onions, Cut Into 2 Inch Pieces
• 1/4 Red Bell Pepper, Seeded and Cut Into Long, Narrow Strips
• 1 Tablespoon Chili Bean Paste
• 1 Tablespoon Hoisin
  

DIRECTIONS:

• Combine soy sauces, rice wine, and cornstarch in a medium bowl and mix well.
• Add beef and toss well, coating evenly, then let stand for 10 minutes.
• Heat oil over high heat in a wok, swirling to coat all sides.
• Add chiles and garlic and cook, stirring constantly, until fragrant, about 30 seconds.
• Add beef and stir fry until barely pink inside, about 3 to 4 minutes.
• Add green onions and bell pepper and cook until green onion wilts.
• Add chili bean paste and hoisin sauce and toss to coat evenly.
• Serve with Carrot Rice.

Carrot Rice

INGREDIENTS:

• 2 Cups Water
• 1 Cup Long Grain Rice
• 1/2 Cup Grated Carrot
• 1 Teaspoon Vegetable Oil
• 1/2 Teaspoon Salt
• 1/4 Teaspoon Grated Ginger

DIRECTIONS:

• In a 2 quart pan, combine all ingredients and bring to a boil over high heat.
• Reduce heat to low, and simmer, uncovered, until "craters" form on rice surface, about 6 minutes.
• Cover and cook until all the liquid is absorbed, about 10 minutes.
• Fluff rice and serve with Shangri-La Beef

Who needs take out when you can make authentic Chinese at home? Don't worry if the stir fried beef looks too spicy. The simple and sweet rice side is sure to cool your palate.
Enjoy!

Both these recipes were written by Martin Yan