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Beef Recipes
For a Quick Bite, Roll Your Own Spring Rolls
This past weekend, San Francisco experienced a couple of the hottest days of the year. After a blistering morning walk around the city with out-of-town visitors, I invited my friends over for lunch. To keep things appropriately light, I served wine spritzers and made fresh Vietnamese-style Spring rolls.
Fast & Easy Dinner: Skewered Beef
Get your grill on this weekend with Korean-style beef skewers. This recipe flash marinades strips of tender meat in a mixture of soy sauce, garlic, and sesame oil. Don't despair vegetarians: this blend would be great for tofu; simply slide the tofu on in place of the beef.
Fast & Easy Dinner: Hurry-Up Beef-Vegetable Stew
Beef stew is not your average quick cooking meal. Most recipes take a couple hours, or even an entire day to fully develop a robust stew flavor. However, I've found a recipe for a super simple beef stew that comes together in under an hour.
Sunday Dinner: Lighter Beef Tacos
Now that Spring is here, spend less time in your kitchen and more time outside enjoying your lush new surroundings. Dinner doesn't have to be heavy on the time or the calories for it to taste good, as evidenced by this recipe for piquant, spicy beef tacos. If you're looking for a gratifying meal that'll be ready in 20 minutes, then read more
Weekend Well-Being: Mediterranean Beef Stew
I know that Super Bowl Sunday is usually a day for chili, but think about switching it up with an equally filling and tasty beef stew — winter is the time for hearty beef stew, and weekends are the best time to make a slow cooking stew. Not only does stew make your house smell great, but it's a crowd pleaser and you can freeze the leftovers.
This beef stew is tasty and when shopping for stew meat always go for a cut that is low in fat and not labeled prime.
Brisket Two Ways — Beginner and Expert
Tonight, Passover begins at sundown. At a loss about what to make that's still kosher for the holiday? You can never go wrong with brisket, a timeless classic and crucial component of Jewish holiday cooking.
Monday's Leftovers: Thai Beef With Coconut Rice
Last night I made an Eastern European-inspired ground sirloin stew with egg noodles, and tonight I'm going to use the leftover beef to make something on the opposite end of the spectrum! I'm craving takeout, but — inspired by my recent successes — I'm going to continue my pattern of preparing Asian foods at home.
Spice up the sirloin with the help of minced garlic, lime, and Asian fish sauce, and wake up your senses with freshly-torn basil and julienned chiles.
Sunday Dinner: Sirloin Stew With Dill Noodles
Earlier this month, Party and I were enticed by one reader's rendition of beef stroganoff. If you, too, found yourself salivating over her creation, here's another dish that you need to bookmark! Unlike the classic course, which has sour cream and mushrooms, the ground beef in this recipe becomes a stew with the help of a roux, beef broth, and Worcestershire.
'Wich of the Week: Classic Reuben
The Reuben is such a classic American sandwich that two people claim to have invented it: Reuben Kulakofsky of Omaha, NE, who enjoyed the sandwich at a weekly poker game, and New York deli owner Arthur Reuben, who said he first made the sandwich around 1914.
Who first grilled up that savory stack of rye bread, corned beef, sauerkraut, Swiss cheese, and Russian dressing, we'll probably never know. But that won't stop me from enjoying an endless parade of Reuben recipes, from pastrami to tempeh.
Sunday Dinner: Beef Stir Fry
Yesterday I invited my sister over for dinner because I decided that we were going to try and master one of my mom's classic dishes. It's best described as stir fried beef with gravy and vegetables, but we lovingly call it "na ge niu rou" (which literally translates to "that cow meat").
Now, my mom has made this dish (or a variation of this dish) a thousand times and you'd think that I'd have tried cooking it by now.
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