Tender Beef Kebabs

It's summer, so it must be time to use the grill! I wanted to make something healthy, but also tasty, so I decided kebabs might be a good option.

Beef kebabs might not be as healthy as, for example, chicken breast, but, beef has the advantage that it doesn't have to be cooked through. Just make sure to pick a decent piece of beef, I used sirloin for these, and cut off any excess fat that is visible.



You can also pick a variety of veggies to use. My choices were yellow and red pepper, red onion, green squash (zucchini), and grape tomatoes. Any veggie that can hold itself together when cooked works for grilling on a skewer. Yellow squash, green pepper (any sweet peppers), jalepenos, pearl onions, mushrooms - these would all be great for grilling.



Beef Kebabs
Makes 4 servings

1.5 lbs beef, cut into 1 1/2 inch chunks
1 yellow pepper, cut into 1 inch square pieces
1 red pepper, cut into 1 inch square pieces
1 medium red onion, cut into 1 inch square pieces
1 green squash, cut into 1 inch square pieces
15 grape tomatoes
1/3 cup olive oil
1/4 cup red wine vinegar
1 1/2 tsp garlic powder
1 tsp cumin powder
1 tsp cayenne powder
1 tsp chili powder
1 tsp salt
1/2 tsp freshly ground pepper

Place olive oil, vinegar, garlic powder, cumin, cayenne, chili, salt, pepper and beef into a ziploc bag. Close bag tightly, squeezing out any excess air. Massage the mixture into the beef for one minute. Marinade in the fridge for three to six hours, turning over once halfway through.



If you are using wooden skewers, you will need to soak them in water for a few hours. I used metal, non stick skewers. Making kebabs is fun. Put pieces of beef, alternating with different vegetables on to each skewer. Don't clean your hands between beef and vegetable additions; the marinade from the beef will coat the vegetables as you handle them.



Place the skewers on a hot grill. I grilled the skewers for about 5 minutes per side, with the lid of the grill closed.



I served the kebabs over rice. They were tasty!

Tagliatelle with Minced Beef and Celery

Ingredients: 2 red onions, 4 celery sticks, 300 grams minced beef, 1 tablespoon flour, 100 ml red wine, 750 ml stock, 2 bay leaves, tagliatelle, salt, grated cheese,

Heat the oil in a frying pan and fry in it 2 finely chopped red onions and 4 diced celery sticks to the soft. Scoop it from the pan and keep it separate. Add some oil and bake at a higher heat 300 grams minced beef until brown. Put the red onion and celery back into the pan. Add 1 tablespoon flour. Stir fry shortly. Add 100 ml red wine and 750 ml stock. Bring to the boil briefly and then let it gently simmer on lower heat g for about an hour. Boil in the meantime tagliatelle in boiling water with salt until al dente. Serve the tagliatelle with the ragu and sprinkle some grated cheese over it. Enjoy!

Beef Wellington

Ingredients: 500 grams of roast beef (1 piece), salt, pepper, 1 onion, 1 garlic clove, thyme, 150 grams mushrooms, puff pastry, raw ham, pâté, 1 egg,

Preheat the oven to 200 degrees. Season 500 grams roast beef with salt and pepper. Bake the roast beef around brown. Remove the roast beef from the pan and let it rest on a plate. Bake in the remaining fat 1 chopped onion, 1 finely chopped garlic clove and thyme until the onion has softened. Add 150 grams finely sliced mushrooms and fry until the mushrooms are tender. Turn off the heat and keep the mixture separately. Spread 1 large sheet puff pastry (fresh Danerolles) with slices of raw ham. Spread this with some pâté and scoop about half of the mushrooms and onions on it. Put the roast beef on it. Then scoop the remaining part of the mushrooms and onions on the roast beef and cover with sliced raw ham. Fold the puff pastry over roast beef. Covering pastry with 1 beaten egg. Put the Beef Wellington on a baking tray. Place the baking sheet about 30 to 35 minutes in the preheated oven. Serve with baked potatoes and a salad, for example. Enjoy!

Rice with Beef and Spinach

Ingredients: rice, 300 grams beef strips, 1 leek, 300 grams spinach, 2 tablespoons balsamic vinegar, 2 tablespoons soy sauce, 100 ml stock, 100 grams of cashew nuts,

Boil the rice according pack instructions. Bake in hot oil 300 grams beef strips brown. Add 1 chopped leek and 300 grams of spinach. Stir fry until the leek is soft. Then add 2 tablespoons balsamic vinegar, 2 tablespoons soy sauce and 100 ml stock. Heat for about 10 minutes and at last stir in 100 grams cashew nuts. Serve with rice. Enjoy!

Beef Stew with Dark Beer

Ingredients: 500 grams beef roast, salt, pepper, 2 onions, 2 tablespoons flour, 1 bottle of dark beer, 400 ml beef stock, 1 carrot, 2 sprigs thyme,

Number of persons: 3

Bake in hot butter 500 grams diced beef roast brown with 1 chopped onion. Season to taste with salt and pepper. If the diced beef roast is brown add 2 tablespoons flour and fry briefly. Pour in 1 bottle dark beer and let the alcohol evaporate while stirring. Add 400 ml beef stock, 1 chopped carrot and 2 sprigs of thyme. Bring all to boil, then lower the heat and let it simmer for about 2 hours with the lid on the pan (not closed entirely). Add as needed any more water if it is too dry. Serve with potatoes. Enjoy!

Indonesian Beef

Ingredients: 1 onion, 2 garlic, 1 chilli pepper, ginger powder, lemon grass powder, 4 tablespoons sweet soy sauce, 500 grams beef for stew, 400 ml coconut milk, cumin powder, salt, pepper, seroendeng,

Number of persons: 2

Make a marinade of 1 finely chopped onion, 2 finely chopped garlic cloves, 1 finely chopped chilli pepper, ginger powder, lemon grass powder and 4 tablespoons sweet soy sauce. Marinate 500 grams diced beef for stew in it for about 1 hour. Bake in hot oil marinated diced beef brown. Add the marinade, 400 ml coconut milk, cumin powder, salt and pepper. Bring to the boil briefly and then let it all simmer on low heat for about 2 hours. Add some seroendeng over it on your plate. Serve with rice and beans. Enjoy!

Tagliatelle with Minced Beef, Mushrooms and Madeira

Ingredients: tagliatelle, 250 grams diced bacon, 300 grams minced beef, 1 onion, 1 garlic clove, 250 grams mushrooms, dash of Madeira, salt, pepper,

Number of persons: 3

Boil the tagliatelle al dente in boiling water with salt. Bake in a hot wok 250 gram diced bacon until crisp. Add 300 grams minced beef and loose it brown. Add 1 chopped onion and 1 finely minced garlic clove and fry until the onion is soft. Add 250 grams sliced mushrooms. Stir fry until the mushrooms have softened, add a dash of Madeira and let the alcohol evaporate. Bring to taste with salt and pepper. Serve with tagliatelle.

Tagliatelle with Eggplant, Minced Beef and Tomato

Ingredients: tagliatelle, 1 onion, 1 garlic clove, 200 grams minced beef, 1 eggplant, salt, 1 tin diced tomatoes, 100 ml stock, grated cheese,

Number of persons: 3

Boil the tagliatelle al dente in boiling water with a little salt. Cut 1 eggplant cut into cubes and pprinkle with salt. Bake in hot oil 1 chopped onion with 1 finely chopped garlic clove until the onion has softened. Add 200 grams of minced beef and fry it loose and brown. Add the sliced eggplant and stir fry 5 minutes. Then add 1 tin diced tomatoes and 100 ml of stock. Let it all simmer for about 10 minutes. Serve with tagliatelle and sprinkle grated cheese over it.

Spaghetti with Zucchini and Minced Beef

Ingredients: spaghetti, salt, 200 grams minced beef, 1 onion, 1 clove garlic, 1 zucchini, 1 tomato, cinnamon, paprika, 100 ml stock, 3 tablespoons tomato ketchup,

Number of persons: 2

Cook the spaghetti al dente in boiling water with a little salt. Bake in hot oil 200 grams minced beef to brown. Add 1 chopped and 1 finely chopped garlic clove and stir until the onion has softened. Add 1 diced zucchini and 1 diced tomato. Stir until the zucchini is soft. Bring to taste with cinnamon and paprika. Then add 100 ml stock and 3 tablespoons of tomato ketchup, bring briefly to the boil and let it simmer for 5 more minutes. Serve with spaghetti.

Beef and Broccoli

Why get take out when you can make it yourself? I swear, you won’t be able to tell the difference between this and the Chinese joint down the street. It’s that good.

Beef and Broccoli

Makes 3-4 servings.

INGREDIENTS
For marinade: 1 tablespoon rice vinegar
1 teaspoon sugar
1 teaspoon soy sauce
1 tablespoon water
1 tablespoon cornstarch
3/4 pound lean beef

1 1/4 cups oil, or as needed

2 tablespoons oyster sauce
2 tablespoons soy sauce
1 tablespoon water
1 teaspoon cornstarch
1 tablespoon water
1 pound fresh broccoli
2 garlic cloves
1/2 cup water
1/4 teaspoon salt, or to taste
1/2 teaspoon sugar, or to taste

DIRECTIONS
Cut the beef across the grain into thin slices. Add the marinade ingredients, adding the cornstarch last (use your fingers to rub it in). Marinate the beef for 30 minutes.

While the beef is marinating, prepare the sauce and vegetables: for the sauce, mix together the oyster sauce, soy, and water in a small bowl and set aside. in another small bowl, mix the cornstarch and water thickener and set aside.

Wash and drain the broccoli. Cut the stalk diagonally into thin slices. Cut the flowerets into 3 or 4 pieces. Crush the garlic.

Heat the wok and add 1 cup oil. When the oil is medium-hot (between 300 and 325 degrees F.), add the beef. Blanch the beef by letting it lay flat for 30 – 40 seconds, and then stirring to separate the pieces. Remove the beef when it changes color and is nearly cooked (the entire process takes 1 – 2 minutes). Remove the beef from the wok and drain on paper towels.

Clean out the wok with paper towels. Add 2 tablespoons oil to the wok. When the oil is hot, add the crushed garlic and stir fry briefly until aromatic.

Add the broccoli, sprinkle the salt and sugar over, and stir fry briefly, turning down the heat if necessary to make sure it doesn’t burn. Add the 1/2 cup water, and cook the broccoli, covered, for 4 – 5 minutes, until it turns a bright green and is tender but still crisp. Remove from the wok and drain.

Clean out the wok and add 2 more tablespoons oil. Add the broccoli and the beef. Add the sauce and cornstarch mixture in the middle of the wok and stir quickly to thicken. Mix everything together and serve hot over steamed rice.

Beef and Avocado Fajitas

For my birthday a few weeks ago, my parents surprised me with a huge box of meat. Grass-fed, humanely-raised beef. Unusual, yes, and unexpected, but a welcome surprise. I commented that this box contained more beef than we had probably eaten in the past three years combined. So we’ve had to be quite creative in finding ways to use it.

Like these. Fajitas. Which we might normally make with chicken, but this time we were able to indulge with a bit of steak. The box has what are called “Fajita Packs”, what else do you make with that except fajitas? So we altered the recipe slightly, since our steak was already cut into chunks. We just sauteed it with the spices rather than using the rub and sear method the recipe describes.

These are not greasy fajitas. They are fresh, flavorful, and very green. The combination of lime, cilantro, and avocado makes for one delicious fajita.

Now, we just have to figure out what to do with the other 3 fajita packs…

Beef and Avocado Fajitas

Makes 3-4 servings. Recipe from Epicurious.

INGREDIENTS
1 1/2 lb flank steak, trimmed if necessary
1 tablespoon ground cumin
1 tablespoon chile powder
3/4 teaspoon black pepper
3/4 teaspoon cayenne
1 1/2 teaspoons salt
1 heart of romaine
2 firm-ripe avocados (8 to 10 oz each)
12 (6-inch) flour tortillas (not low-fat)
1 cup loosely packed fresh cilantro sprigs

Accompaniments: tomatillo salsa; lime wedges

DIRECTIONS
Heat a well-seasoned ridged grill pan (preferably cast-iron) over moderately high heat until beginning to smoke, then brush with oil.

While pan heats, pat steak dry and stir together spices and salt, then rub all over both sides of steak.

Grill steak, turning over once, 9 to 11 minutes total for medium-rare. Transfer to a cutting board and let stand 10 minutes.

Meanwhile, cut romaine crosswise into thin shreds. Quarter avocados lengthwise, then pit, peel, and cut lengthwise into 1/4-inch-thick slices.

While steak is standing, stack tortillas, wrapped completely in dampened paper towels, on a microwave-safe plate and cook in a microwave oven at high power (100 percent) until tortillas are hot, about 1 1/2 minutes.

Holding knife at a 45-degree angle, thinly slice steak across the grain. Serve with tortillas, avocado, romaine, and cilantro

Mongolian Beef

This recipe is supposedly a “copy-cat” recipe of PF Chang’s Mongolian Beef. Neither of us can remember what exactly that tastes like, so I can’t say if it actually is or not, but it was pretty darn delicious. By no means healthy, but delicious nonetheless.

We used about half the oil the recipe calls for to cook the beef, but it was still a bit oily, though I guess that is to be expected with Chinese take out food. Mmm grease. The sauce itself is practically candy, and I’m sure the dish would be just as delicious if the beef were quickly pan-seared instead of submerged in cooking oil (sounds appetizing, doesn’t it?).

We added some yellow onion, which Taylor insists is always in a good plate of Mongolian beef. And he would know. It’s his go-to meal whenever we go out to dinner at a Chinese restaurant. You think he’d be more adventurous, but nope. Mongolian beef it is.

All we were missing were those crispy rice noodles that I love so much (and that are a blast to fry up yourself). Next time, since, you know, we still have two fajita packs left in the freezer.

Mongolian Beef

Makes 2 servings. Recipe adapted from here.

INGREDIENTS
2 teaspoons vegetable oil
1/2 teaspoon ginger, minced
1 tablespoon garlic, chopped
1/2 cup soy sauce
1/2 cup water
3/4 cup dark brown sugar
vegetable oil, for frying (about 1 cup)
1 lb flank steak
1/4 cup cornstarch
1 medium yellow onion, thinly sliced
2 large green onions

DIRECTIONS
Make the sauce by heating 2 teaspoons of vegetable oil in a medium saucepan over med/low heat. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens. Remove it from the heat.

Slice the flank steak against the grain into 1/4″ thick bite-size slices. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit for about 10 minutes so that the cornstarch sticks.

Heat up one cup of oil in a wok or large skillet until it’s nice and hot, but not smoking. Add the beef to the oil and saute for two minutes, or until the beef just begins to darken on the edges. You don’t need a thorough cooking here since the beef is going to go back on the heat later. Stir the meat around a little so that it cooks evenly. After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.

Put the pan back over the heat, dump the meat back into it. Add the onion and saute for one minute. Add the sauce, cook for one minute while stirring, then add all the green onions. Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate, leaving the excess sauce behind in the pan.