I like this recipe, a friend made it once and it was awesome. I found this time it was ok, not sure if it was the cut of beef, how I cut it, or the company.
It’s really simple and requires very little in terms of ingredients. I served it with brown rice and during the last half hour in the slow cooker, I added julienned zucchini and carrots.
Slow Cooker Teriyaki Beef from today’s parent
2.5 lb beef, cut into 1/2 cm strips
1/2 cup soy sauce
2 cloves garlic minced
1 inch chunk of ginger, minced
1 tbsp sugar
1 tbsp cornstarch
1 tsp sesame oil
1. mix everything in slow cooker, cook for 6-8 hours on low, or 3-4 on high. (gotta love a recipe with one step)
Come in out of the cold and enjoy some comfort food. These little nuggets of goodness pack a little surprise…
Here we are “back-to-school”, which sadly means the end of summer. To celebrate the end of a glorious summer, I’m posting a recipe for Charcoal grilled beef Kabobs. I made these beef skewers while on holiday, and the nostalgic charcoal experience is tempting me to purchase this Bad-Boy for when I want to BBQ meat the way it should be bbq’d! I found this recipe in my August Cook’s Illustrated. Although the marinade appears to be a grocery list of ingredients, it was very quick to prepare. I made the marinade before leaving for holiday, so I just had to assemble the skewers and let the meat sit in the marinade – the less prep while on vacation the better!
Charcoal Grilled Beef Kabobs
- 1 medium onion, roughly chopped (1 1/4 cups)
- 6 medium garlic cloves, roughly chopped
- 2 teaspoons finely grated zest from 1 lemon
- 2 tablespoons chopped fresh rosemary leaves
- 1/2 cup beef broth
- 1/3 cup vegetable oil, plus extra for cooking surface
- 3 tablespoons tomato paste
- 2 teaspoons salt
- 1 1/2 teaspoons sugar
- 1/4 teaspoon black pepper
Beef and Vegetables
- 2 lbs sirloin steaks, cut into 2-inch chunks
- 1 large zucchini trimmed into 1-inch chunks
- 1 large red or green bell pepper, cut into cubes
- 1 large red or sweet onion cut into 4 wedges and then each wedge cut into thirds
- For the marinade – place all ingredients in a food processor or blender and process until smooth. Transfer 3/4 cup marinade to large bowl and set aside.
- Place meat on skewers and vegtables on seperate skewers and marinade skewers for at least 4hrs, can be marinaded for up to 24 hrs.
- About 30 min before grilling, light charcoal briquettes in bbq, and allow to burn until coals are fully ignited and partly covered with ash (about 25 min.).
- Dip a thick wade of paper towels in olive oil. Using thongs, rub paper towels along cooking surface of grill.
- Place meat skewers in the center of the grill and vegtable skewers along the perimeter of the grill. Grill beef for about 12 – 15 min (for medium rare), turning every 2 -4 min. Remove beef from grill. Continue cooking vegtables for another 5 min, until they appear tender and slightly charred.
- Serve – either on skewers, or remove from skewers before serving and servie on a large platter.
I think I have the perfect everyday burger. This is the pantry staples, no non-sense burger that can also be a meatball. It’s simple, the kids love it, and thanks to Lisa, I have a freezer full of them for BBQ emergencies. I bought a package of ground beef at Costco and made a bunch and froze them. Why haven’t I thought of this before??? Such a smart idea. This recipe can easily be doubled, tripled or quadrupled.
If you make them as meatballs, you can freeze them once cooked for simple weekday lunches.
Dilek’s Ultimate Burger/Meatball Recipe
- 1 lb medium ground beef
- one small onion grated
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1/4 cup bread crumbs
- 1 egg
- 1/4 tsp salt and pepper
- Mix all of the above in a bowl, try not to overmix, apparently it makes for tough burgers.
- Shape into four burgers or make into golf ball sized meatballs
- Grill on BBQ
- If making as meatballs, they can be cooked in the oven at 400F for about 15min.
see so simple.