recipes

Meal Ideas 22 September 2022

Make the Holidays Magical with Hearty Meals

(Family Features) Capturing the magic of the holidays often happens at the dinner table as loved ones toast the season with stunning meals worth celebrating. This year, call the entire family together and make your festive feast truly memorable with pairings that offer favorite flavors for all.

Starting with tender cuts of meat hand-trimmed by master butchers at Omaha Steaks, these dishes from chef David Rose call to mind the extravagant holiday gatherings of yesteryear with modern twists you can claim as your own.

Roasted Chateaubriand with Red Wine Gravy and Lemon-Garlic Asparagus offers classic taste while Pepper-Crusted Prime Rib with Creamy Horseradish Sauce and Crushed Potatoes brings some zing to the kitchen. For seafood lovers looking to make a splash at this year’s get-togethers, Crab Stuffed Lobster Tails with Dirty Rice provide a savory, succulent pairing worthy of the season.

Visit OmahaSteaks.com/Blog to find more recipes fit for the holidays.

Roasted Chateaubriand with Red Wine Gravy and Lemon-Garlic Asparagus

Recipe by Omaha Steaks Executive Chef David Rose
Prep time: 15 minutes
Cook time: about 90 minutes

Chateaubriand:

  • 1 Omaha Steaks Chateaubriand (2-4 pounds)
  • kosher salt
  • ground black pepper
  • 1/4 cup grapeseed oil

Red Wine Gravy:

  • Reserved chateaubriand juices
  • 1 medium shallot, small diced
  • 2 garlic cloves, minced
  • 1 1/2 cups red wine
  • 4 tablespoons unsalted butter, divided
  • 2 tablespoons all-purpose flour
  • 2 1/2 cups water
  • 2 beef bouillon cubes
  • 1 tablespoon stone ground mustard
  • kosher salt, to taste
  • ground black pepper, to tastePreheat smoker or pellet grill to 275 F.

Lemon-Garlic Asparagus:

  • 1/4 cup olive oil
  • 1 pound jumbo asparagus, stems trimmed and spears blanched in salted water
  • 1 pinch kosher salt, plus additional, to taste, divided
  • 1 pinch ground black pepper, plus additional, to taste, divided
  • 1/4 teaspoon crushed red pepper flakes
  • 2 garlic cloves, minced
  • 1/2 lemon, juice only
  • 2 tablespoons unsalted butter
  1. To make chateaubriand: Pat chateaubriand dry with paper towels. Season on all sides with salt and pepper; bring to room temperature, about 30 minutes.
  2. Preheat oven to 250 F.
  3. In large cast-iron pan, bring grapeseed oil to high heat.
  4. Sear chateaubriand on all sides until golden brown, 2-3 minutes per side.
  5. Remove chateaubriand from pan, reserving pan drippings; place chateaubriand on wire rack-lined baking sheet. Bake according to cooking chart for cook time and desired doneness. Use meat thermometer to ensure doneness.
  6. Rest chateaubriand 15-20 minutes. Slice to desired thickness.
  7. To make red wine gravy: Bring cast-iron pan with reserved chateaubriand drippings to high heat then add shallots and minced garlic. Brown 30 seconds.
  8. Add red wine and deglaze pan, cooking until reduced by half, about 3 minutes.
  9. Reduce heat to medium and whisk in 2 tablespoons butter and flour until all clumps have disappeared and mixture is well-incorporated, 3-4 minutes.
  10. Add water and bouillon cubes; bring to boil then whisk in stone ground mustard.
  11. Reduce to low heat and simmer until achieving sauce-like consistency, 7-8 minutes.
  12. Season with salt and pepper, to taste. Turn off heat and whisk in remaining butter until fully melted and emulsified into sauce.
  13. To make lemon-garlic asparagus: In large saucepan, bring olive oil to medium-high heat.
  14. Add asparagus and season with salt, ground black pepper and crushed red pepper flakes. Sear undisturbed about 1 minute.
  15. Turn asparagus and add minced garlic, sauteing about 10 seconds. Add lemon juice and continue sauteing until reduced by two-thirds, about 1 minute.
  16. Turn off heat and add butter, stirring until emulsified into pan sauce. Season with salt and ground black pepper, to taste.
  17. Serve chateaubriand with lemon-garlic asparagus and red wine gravy.

Crab Stuffed Lobster Tails with Dirty Rice

Recipe by Omaha Steaks Executive Chef David Rose
Prep time: 15 minutes
Cook time: 30 minutes
Servings: 4

Dirty Rice:

  • 2 cups jasmine rice
  • water
  • 1/2 cup vegetable oil
  • 1 pound Omaha Steaks Ultra-Premium Ground Beef
  • 1 tablespoon kosher salt, plus additional, to taste, divided
  • 1 teaspoon black pepper, plus additional, to taste, divided
  • 1 teaspoon garlic powder
  • 2 teaspoons smoked paprika
  • 2 tablespoons unsalted butter
  • 1 medium red bell pepper, small diced
  • 2 green onions, minced
  • 1 cup small diced yellow onion
  • 1/2 cup tomato-based sofrito
  • 3 1/2 cups chicken broth

Crab Stuffing:

  • 3/4 cup mayonnaise
  • 2 teaspoons seafood seasoning
  • 2 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 lemon, juice only
  • 20 butter crackers, finely crushed
  • 1 pound jumbo lump crab meat

Crab Stuffed Lobster:

  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh lemon juice
  • 4 Omaha Steaks Cold Water Lobster Tails (5 ounces each), halved lengthwise
  1. To make dirty rice: Rinse jasmine rice with water until water is clear. Drain.
  2. In large saucepot, bring vegetable oil to medium-high heat.
  3. Add ground beef, 1 tablespoon salt, 1 teaspoon black pepper, garlic powder and smoked paprika; saute 5 minutes until browned.
  4. Using slotted spoon, remove browned beef and set aside.
  5. Add butter to pot then add red bell pepper, green onions and yellow onions. Saute 2 minutes until lightly caramelized.
  6. Add sofrito and jasmine rice to pot; saute 1 minute. Add cooked ground beef and chicken stock; bring to boil. Once mixture boils, reduce heat to simmer 10 minutes. Turn off heat and leave lid on pot 5 minutes. Fluff rice with fork and season with salt and pepper, to taste.
  7. To make crab stuffing: In medium bowl, whisk mayonnaise, seafood seasoning, Dijon mustard, Worcestershire sauce and lemon juice.
  8. Gently fold in crushed butter crackers and crab meat. Set aside.
  9. To make crab stuffed lobster: Preheat oven to 425 F.
  10. Stir melted butter, salt and lemon juice. Brush lobster tails with butter mixture.
  11. Divide crab stuffing into eight portions. Stuff each lobster tail half with crab stuffing, pressing stuffing into lobster. Place stuffed lobster tails on aluminum foil-lined sheet pan and bake 10-12 minutes, or until golden brown. Serve with dirty rice.

Pepper-Crusted Prime Rib with Creamy Horseradish Sauce and Crushed Potatoes

Recipe by Omaha Steaks Executive Chef David Rose
Prep time: 10 minutes
Cook time: about 2 1/2 hours
Servings: 4-6

Creamy Horseradish Sauce:

  • 15 ounces crema or sour cream
  • 1/3 cup mayonnaise
  • 2 tablespoons horseradish
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons minced fresh chives
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon hot sauce
  • 1/2 teaspoon kosher salt, plus additional, to taste, divided
  • 1/2 teaspoon white pepper, plus additional, to taste, divided
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika

Pepper Rub:

  • 3 tablespoons kosher salt
  • 1 tablespoon ground peppercorn medley
  • 2 teaspoons ground guajillo chili
  • 1 teaspoon dried thyme leaves

Prime Rib:

  • 1 Omaha Steaks Boneless Heart of Prime Rib Roast (4 pounds)
  • pepper rub
  • 1/4 cup grapeseed oil

Crushed Potatoes:

  • 1 pound baby red skin potatoes
  • cold water
  • 1 pinch kosher salt, plus additional, to taste, divided
  • 1/4 cup olive oil
  • 2 garlic cloves, minced
  • 2 tablespoons finely minced Italian parsley
  • ground black pepper
  1. To make creamy horseradish sauce: In medium bowl, whisk crema, mayonnaise, horseradish, vinegar, chives, Worcestershire sauce, lemon juice, hot sauce, 1/2 teaspoon salt, 1/2 teaspoon pepper, onion powder, garlic powder and paprika until well-incorporated. Season with additional salt and white pepper, to taste.
  2. To make pepper rub: In small bowl, stir salt, peppercorns, chili and thyme.
  3. To make prime rib: Pat prime rib dry with paper towels. Season on all sides with pepper rub and bring to room temperature, about 30 minutes.
  4. Preheat oven to 250 F.
  5. In large cast-iron pan, bring grapeseed oil to medium-high heat.
  6. Sear prime rib on all sides until golden brown, 2-3 minutes per side.
  7. Place seared prime rib on wire rack-lined baking sheet. Bake according to cooking chart for cook time and desired doneness. Use meat thermometer to ensure doneness. Cook until internal temperature is 10 F below desired doneness.
  8. Rest prime rib 15-20 minutes. Slice to desired thickness.
  9. To make crushed potatoes: Preheat oven to 425 F.
  10. Add potatoes to stockpot. Cover with cold water by about 1 inch and add 1 pinch salt. Over high heat, boil 8-10 minutes, or until fork tender. Drain and completely cool with running cold water.
  11. Once cool, carefully crush potatoes with palms until skin breaks and potatoes are slightly crushed.
  12. In medium bowl, whisk olive oil, garlic and parsley.
  13. Place crushed potatoes on aluminum foil-lined baking sheet and toss lightly with olive oil mixture. Season potatoes on both sides with kosher salt and ground black pepper, to taste. Roast potatoes until crisped and golden brown, 15-17 minutes.
  14. Serve prime rib with crushed potatoes and creamy horseradish sauce.

 Source: Omaha Steaks

 
Videos 07 September 2022

Tex-Mex Beef Lasagna

(Family Features) The next time your loved ones crave a comforting dish that’s warming from the inside-out, turn to an all-time classic with a touch of southern flair.

Take inspiration for this Tex-Mex Beef Lasagna from season 3 of “BBQuest: Beyond the Pit,” a video series that dives into the long-held traditions, new flavors and everyday inspiration that make Texas barbecue legendary. Developed from the show by BBQuest co-host and “Hardcore Carnivore” cookbook author Jess Pryles, this tasty take on comfort food can be the perfect solution for a family meal with plenty of leftovers.

After dinner, settle in together and learn pitmaster techniques from the experts as the series follows four themes that capture the essence of Texas barbecue: legacy and tradition; creativity and innovation; Texas trailblazers; and family and community.

“Since launching BBQuest four years ago, it’s truly remarkable to see how much has changed and yet stayed the same when it comes to Texas barbecue, and that’s exactly what you see in season 3,” said Rachel Chou, Texas Beef Council’s director of consumer marketing. “There has been so much exciting innovation around cooking methods and international flavors while there’s still a huge dedication to long-held recipes and smoking techniques.”

To find more pitmaster-worthy recipes, visit BeefLovingTexans.com.

Watch video to see how to make this recipe!

Tex-Mex Beef Lasagna

Recipe courtesy of Jess Pryles on behalf of Beef Loving Texans
Total time: 60 minutes
Servings: 10

  • 1          tablespoon olive oil
  • 1          onion, diced
  • 2          pounds ground beef
  • 2          teaspoons kosher salt
  • 1          teaspoon garlic powder
  • 1/2       teaspoon cumin
  • 2          teaspoons chipotle powder
  • 1/2       teaspoon onion powder
  • 15        ounces canned corn, drained
  • 15        ounces canned seasoned black beans, drained
  • 10        ounces canned diced tomatoes with green chiles, drained
  • 15        ounces canned red enchilada sauce
  • 1          cup Mexican crema or sour cream
  • nonstick cooking spray
  • 12        corn tortillas
  • 8          ounces shredded Mexican blend cheese
  • cilantro (optional)
  • green onions, thinly sliced (optional)
  1. Preheat oven to 375 F.
  2. In large pan or skillet, heat olive oil over medium-high heat then add onion. Cook until softened, 4-5 minutes, stirring regularly.
  3. Add ground beef and cook, stirring regularly, until beef has browned.
  4. Add kosher salt, garlic powder, cumin, chipotle powder and onion powder; stir well. Add corn, black beans and diced tomatoes. Turn heat to medium and simmer 10 minutes. Remove from heat.
  5. In bowl, combine enchilada sauce and crema; mix well.
  6. Spray casserole dish with nonstick cooking spray. Pour about 1/4 cup enchilada sauce mixture on bottom to prevent tortillas from sticking.
  7. Layer 2-4 tortillas across bottom then top with layer of ground beef mixture. Use ladle to spoon some enchilada sauce mixture on top, distributing evenly. Top with another layer of tortillas then repeat layers until casserole is full, 3-4 layers. Top with shredded cheese.
  8. Loosely cover dish with foil in tent shape to help prevent cheese from sticking then bake 30 minutes.
  9. Remove foil and bake 10-15 minutes until cheese is bubbly and golden brown.
  10. Cool 5 minutes before serving. Top with cilantro and green onions, if desired.

Source: Beef Loving Texans

Videos 26 August 2022

Blended Crunchy Mushroom Wraps

(Family Features) If the prices of your favorite ingredients have you dreading the next trip to the grocery store, finding ways to stretch your budget can help you feel better at the checkout counter.

One such way: turning to versatile ingredients that help make every dollar count by using them in a variety of your family’s favorite meals. Flavorful options like mushrooms enhance recipes by extending portions when you use a process called “The Blend.” Blending finely chopped mushrooms with ground meat allows you to extend the volume of dishes like burgers, tacos, pasta, wraps and more.

Simply chop your desired mushroom variety to match the consistency of ground meat, blend the chopped mushrooms and meat together then cook your blend to complete the recipe. This Blended Crunchy Mushroom Wrap is a perfect example of an easy yet delicious way to take your grocery budget further.

Visit MushroomCouncil.com for more blended recipe ideas.

Watch video to see how to make this recipe!

Blended Crunchy Mushroom Wraps

Recipe courtesy of the Mushroom Council
Prep time: 15 minutes
Cook time: 20 minutes
Servings: 6

  • 2          tablespoons olive oil
  • 1/2       cup finely chopped yellow onion
  • 8          ounces mushrooms, such as white button, crimini or portabella, finely chopped
  • 1/2       pound lean ground beef
  • 1          tablespoon taco seasoning
  • 6          burrito-size flour tortillas (about 10 inches each)
  • 1/3       cup nacho cheese sauce
  • 6          tostada shells
  • sour cream
  • 6          mini soft taco-size flour tortillas (about 4 1/2 inches each)
  • shredded lettuce
  • diced tomatoes
  • shredded Mexican cheese blend
  • nonstick cooking spray
  1. In large skillet over medium-high heat, heat olive oil. Cook onions 1-2 minutes until translucent. Add mushrooms and ground beef. Cook about 5 minutes, or until beef is no longer pink. Stir in taco seasoning. Cook 2-3 minutes. Set aside.
  2. Lay one large flour tortilla on flat surface. Spread 2 tablespoons mushroom-meat mixture on center of tortilla.
  3. Drizzle dollop of nacho cheese over mushroom-meat mixture. Top meat with one tostada shell then spread thin layer of sour cream over tostada shell.
  4. Top with shredded lettuce, diced tomatoes and shredded Mexican cheese then one small tortilla. Make sure not to overstuff so wrap doesn’t break apart while cooking.
  5. Fold edges of large tortilla toward center until completely covered.
  6. In hot skillet, generously spray with nonstick cooking spray. Carefully place wrap seam side down on skillet. Cook 2-3 minutes until golden brown.
  7. Flip and cook other side until golden brown. Repeat with remaining mushroom-meat mixture, tortillas and toppings.
  8. Cut wraps half and serve.

Source: Mushroom Council

Meal Ideas 24 August 2022

Cook Like a Pitmaster from the Comforts of Home

(Family Features) For home chefs looking to take their cooking skills to the next level, it all starts with a little inspiration and a few new skills. Turn family meals into extravagant adventures, take backyard barbecues to new heights and impress friends and neighbors with pitmaster-worthy recipes.

In fact, it can be as easy as turning on the TV. From beef ribs and barbacoa to curried brisket rice and pho rub beef belly spring rolls, viewers are in for a treat by tuning into season 3 of “BBQuest: Beyond the Pit,” a video series that dives into the long-held traditions, new flavors and everyday inspiration that make Texas barbecue legendary.

The show follows four themes that capture the essence of Texas barbecue: legacy and tradition; creativity and innovation; Texas trailblazers; and family and community.

You can bring barbecue flavors home and cook like a pitmaster with dishes recreated from the series and developed by “Hardcore Carnivore” cookbook author Jess Pryles, including Smoked Chuck Beef Ribs, Grilled Jalapeno Cheddar Meatballs and Szechuan Skirt Steak with Crispy Rice.

“Since launching BBQuest four years ago, it’s truly remarkable to see how much has changed and yet stayed the same when it comes to Texas barbecue, and that’s exactly what you see in season 3,” said Rachel Chou, Texas Beef Council’s director of consumer marketing. “There has been so much exciting innovation around cooking methods and international flavors while there’s still a huge dedication to long-held recipes and smoking techniques.”

Learn more about the show and find inspiration to bring the taste of barbecue to your kitchen at BeefLovingTexans.com.

Smoked Chuck Beef Ribs

Recipe courtesy of Jess Pryles on behalf of Beef Loving Texans
Cook time: 10 hours, 30 minutes
Servings: 8

  • 1 slab beef chuck short ribs (about 4 pounds)
  • 2 tablespoons kosher salt
  • 2 tablespoons coarse black pepper
  • 1/4 cup cider vinegar
  • 1 cup water
  1. Preheat smoker or pellet grill to 275 F.
  2. Pat ribs dry with paper towel; remove moisture on surface.
  3. Combine salt and pepper. Rub beef ribs well on all sides and ends with seasoning, coating generously.
  4. Place ribs in smoker and close lid. Cook 5-6 hours.
  5. In spray bottle, combine cider vinegar and water. Lightly spritz ribs every 30 minutes for first 4 hours of cooking.
  6. Ribs are ready when completely probe tender. If parts still feel tough, continue cooking.
  7. Once completely tender, remove ribs from smoker then wrap tightly in butcher's paper and place in small cooler to rest 30 minutes.
  8. To serve, slice ribs between bones.

Grilled Jalapeno Cheddar Meatballs

Recipe courtesy of Jess Pryles on behalf of Beef Loving Texans
Cook time: 1 hour, 15 minutes
Servings: 15

  • 1/2 cup tortilla chips, crushed
  • 3/4 cup milk
  • 2 pounds ground beef
  • 3 fresh jalapenos, seeded and finely diced
  • 1 block (8 ounces) cheddar cheese, finely diced
  • 1 tablespoon paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons kosher salt
  1. Place crushed tortilla chips in large bowl. Add milk and allow chips to soften about 10 minutes.
  2. After milk is absorbed, add beef, jalapenos, cheese, paprika, garlic and salt. Mix well to combine then scoop approximately 1/3-1/2 cup of mixture to form meatball; repeat with remaining mixture.
  3. Place meatballs on plate or tray and refrigerate 30 minutes to firm.
  4. Heat grill to medium for two zone cooking.
  5. Place meatballs on indirect heat side of grill away from coals or lit burner; close lid. Grill 25-35 minutes, or until meatballs reach 165 F internal temperature on meat thermometer.
  6. Remove meatballs from grill and cool slightly before serving.

Szechuan Skirt Steak with Crispy Rice

Recipe courtesy of Jess Pryles on behalf of Beef Loving Texans
Total time: 35 minutes
Servings: 2

  • 2 teaspoons Szechuan peppercorns
  • 1 teaspoon five spice powder
  • 1 teaspoon kosher salt
  • 1 skirt steak or bavette steak (about 1 pound)
  • 1/4 cup vegetable oil, divided
  • 2 teaspoons milk or cream
  • 2 cups cooked white rice
  • sesame seeds (optional)
  • scallions, thinly sliced (optional)
  • cucumber, sliced (optional)
  • cilantro leaves (optional)
  1. In skillet over low heat, toast peppercorns until fragrant, swirling in pan to keep from burning, about 2 minutes. Allow peppercorns to cool slightly then add to spice grinder or mortar and pestle with five spice and salt. Crush until fine powder forms.
  2. Pat skirt steak with paper towel to remove moisture then season well with Szechuan salt on both sides.
  3. Place skillet over high heat then add 1 tablespoon oil. When skillet is hot, add skirt steak and cook 5 minutes per side for medium-rare or medium doneness (135-150 F), turning occasionally. Remove steak from skillet then tent with foil to rest 3 minutes. Temperature will rise about 10-15 F to reach 145 F for medium-rare; 160 F for medium.
  4. Lower heat to medium-high then add remaining oil and milk or cream. Add rice, pressing down gently with large spoon to form large, flat disc covering entire base of pan. Season with Szechuan salt, if desired, then lower heat to medium and cook 10 minutes until grains begin to turn brown and become crisp on bottom. Break up rice in pan to mix soft and crispy grains.
  5. Slice skirt steak across grain.
  6. To serve, place rice in two bowls. Layer with sliced skirt steak. Sprinkle with sesame seeds and chopped scallions then place cucumber and cilantro on top, if desired.

Source: Beef Loving Texans

Meal Ideas 20 June 2022

Time-Saving Weeknight Meal Solutions

(Family Features) Whether it’s long days at the office, calendars full of social commitments or evenings spent enjoying your little ones’ extracurricular activities, it’s easy to find yourself short on time to spend in the kitchen. Calling on quick and easy mealtime solutions can be just what your family needs to ensure dinners together are always on the menu.

Start with a versatile base ingredient that can be used in a variety of recipes from snacks and appetizers to main courses and sides. For example, you can add protein-packed Success Boil-in-Bag Tri-Color Quinoa to your pantry for a good source of fiber in meals to keep your family moving.

Enjoy its light, nutty flavor in a twist on Taco Tuesdays with these Baja Fish Taco Bowls, a deconstructed take on classic fish tacos that swap out the tortilla for quick-cooking quinoa mixed with nutrient-dense kale and drizzled with a zesty lime and yogurt crema. As a tasty way to encourage kiddos to eat fish and veggies, it can also help you add hearty whole grains to the weekly menu while savoring a lighter version of traditional Baja sauce.

These delicious, bite-sized Beef and Quinoa Meatballs provide a perfect meal prep option for families as they can be mixed and matched with your loved ones’ favorite sides from rice to steamed veggies. Adding quinoa to your meatballs is a quick upgrade of plant-based protein that adds flavor to every bite.

Baked in marinara sauce and topped with mozzarella cheese, they’re simple to put together before tossing in the oven for an easy weeknight solution. Another tasty hack: turn this dish into kid-friendly sliders by warming dinner rolls right alongside the meatballs.

Find more quick yet flavorful family meal ideas at SuccessRice.com.

Baja Fish Taco Bowls Recipe

Prep time: 10 minutes
Cook time: 10 minutes
Servings: 4

  • 2 bags Success Tri-Color Quinoa
  • 2 tablespoons olive oil
  • 4 white-fleshed fish fillets (5-6 ounces each)
  • 1 teaspoon Cajun seasoning
  • 1/2 teaspoon salt
  • 3/4 cup plain Greek yogurt
  • 1 tablespoon lime zest
  • 1 teaspoon lime juice
  • 1/4 teaspoon ground cumin
  • 4 cups packed baby kale
  • 1 ripe avocado, halved, pitted, peeled and thinly sliced
  1. Prepare quinoa according to package directions.
  2. In large skillet over medium heat, heat oil. Season fish with Cajun seasoning and salt. Cook 2-3 minutes per side, or until fish is lightly browned and starts to flake. Set aside.
  3. In small bowl, stir yogurt, lime zest, lime juice and cumin.
  4. In medium bowl, toss quinoa with kale. Divide between four bowls. Top each with fish, sliced avocado and dollop of yogurt and lime crema.
  5. Substitutions: Use taco seasoning or chili powder in place of Cajun seasoning. Use arugula or baby spinach instead of kale.

Beef and Quinoa Meatballs Recipe

Prep time: 20 minutes
Cook time: 25 minutes
Servings: 4

  • 1 bag Success Tri-Color Quinoa
  • nonstick cooking spray
  • 1 pound extra-lean ground beef
  • 1 egg
  • 1/4 cup grated carrot
  • 1/4 cup finely chopped onion
  • 2 tablespoons ketchup
  • 2 garlic cloves, minced
  • 1 tablespoon soy sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried oregano leaves
  • 1/4 teaspoon dried thyme leaves
  • 1 1/2 cups marinara sauce
  • 1/2 cup shredded mozzarella cheese
  • 2 tablespoons chopped parsley
  1. Prepare quinoa according to package directions.
  2. Preheat oven to 400 F. Coat large baking dish with nonstick cooking spray; set aside.
  3. In large bowl, mix quinoa, ground beef, egg, carrot, onion, ketchup, garlic, soy sauce, salt, pepper, oregano and thyme.
  4. Form mixture into walnut-sized meatballs and arrange on prepared baking sheet.
  5. Bake approximately 20 minutes, or until cooked through and golden brown.
  6. Spoon marinara sauce over top then sprinkle with cheese; bake 5 minutes, or until sauce is hot and cheese is melted.
  7. Remove from oven and sprinkle with parsley.

Tip: Make sliders by slicing dinner rolls in half and placing meatballs on bottom halves. Cover with top halves of rolls and serve.

Source: Success Rice

Meal Ideas 29 November 2021

A Hall of Fame Feast for Homegating Fans

(Family Features) Gathering your team to plan for a truly memorable game day at home starts with almost everyone’s favorite part of the festivities: the food. From meaty meals and zesty appetizers to sweet, long-lasting snacks, fuel your crowd with recipes that keep them coming back from kickoff to overtime.

One superstar of the menu at many homegating parties is salsa, whether it’s used as a finishing touch in recipes or as a standalone snack to enjoy with chips, veggies or other pairings. In fact, according to the Game Day Eats Report from Fresh Cravings, 22% of guests would insist on running out to pick up salsa if it wasn’t available for the feast; 18% would even be devastated and consider leaving.

Chef Anthony Serrano recommends these all-American recipes he makes for his family on game day. Pulled Beef and Slaw Sliders are perfect for piling high with delicious toppings before hitting the couch just in time for kickoff. Snacking throughout the action is a preferred approach for many fans, making Cast-Iron Smoked Queso Dip and Hummus Deviled Eggs go-to options for armchair quarterbacks.

These crowd-pleasers make game day worth celebrating, especially if you use a salsa with high-quality ingredients like vine-ripened tomatoes, crisp vegetables, zesty peppers and spices found in Fresh Cravings Salsas. Their flavor-packed, vibrant recipe offers a homemade-tasting alternative to the softer, duller blends of jarred salsa.

To find more championship-level game day recipe inspiration, visit FreshCravings.com.

Pulled Beef and Slaw Sliders

Recipe courtesy of chef Anthony Serrano

Pulled Beef:

  • 2 pieces (about 3 pounds each) beef chuck roast
  • 2 tablespoons taco seasoning or barbecue rub
  • 1 cup beef bone broth
  • 16 ounces Fresh Cravings Chunky Mild Salsa

Salsa and Queso Slaw:

  • 16 ounces Fresh Cravings Chunky Mild Salsa
  • 16 ounces broccoli slaw blend
  • 1/4 cup green onions, sliced
  • 1 teaspoon salt
  • 1 cup crumbled queso fresco
  • 1 tablespoon Dijon mustard
  • 1/2 cup mayo
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons cilantro (optional)
  • slider buns
  • Fresh Cravings Salsa
  • barbecue sauce
  • pickles
  • jalapenos
  • sliced cheese
  • roasted peppers
  • onions
  1. To make pulled beef: Season both sides of beef with taco seasoning. Wrap with plastic wrap and place in fridge 2-12 hours before cooking.
  2. Place meat, beef bone broth and salsa in pressure cooker; seal according to pressure cooker directions. Cook on high 60 minutes. Once pressure cooker is safe to open according to instructions, open and let meat rest in liquid 15 minutes.
  3. Remove meat from liquid and place in large bowl. Carefully shred meat. Pour liquid, up to half, over meat while shredding to keep it juicy.
  4. To make salsa and queso slaw: In large bowl, mix salsa, slaw blend, green onions, salt, queso fresco, Dijon mustard, mayo, apple cider vinegar and cilantro, if desired. Cover with plastic wrap and refrigerate until needed.
  5. To assemble sliders, place pulled beef and salsa and queso slaw on buns. Top with salsa, barbecue sauce, pickles, jalapenos, sliced cheese, roasted peppers and onions.

Cast-Iron Smoked Queso Dip

Recipe courtesy of chef Anthony Serrano

  • 2 cups cheddar cheese
  • 1 cup Monterey Jack cheese
  • 1 teaspoon almond flour
  • 1 cup heavy cream
  • 1 cup Fresh Cravings Restaurant Style Salsa
  • 1 teaspoon paprika
  • 1 teaspoon sea salt
  • 1/4 cup cooked chorizo
  • 1 teaspoon liquid smoke
  • cilantro, for garnish
  • diced bell pepper, for garnish
  1. In cast-iron pan, mix cheddar cheese, Monterey Jack cheese and almond flour. Pour in heavy cream and salsa; bring to gentle simmer. Whisk while simmering 5-7 minutes, or until queso dip begins to thicken. Add paprika, salt, chorizo and liquid smoke; adjust seasoning as necessary.
  2. Garnish with cilantro and bell pepper.

Hummus Deviled Eggs

Recipe courtesy of chef Anthony Serrano

  • 6 hard-boiled eggs, peeled
  • 1/4 cup Fresh Cravings Classic Hummus
  • 1/4 cup smoked cheddar cheese
  • 2 tablespoons bacon, cooked and crumbled
  • 1 teaspoon yellow mustard
  • 1 teaspoon salt
  • smoked Spanish paprika, for garnish
  • parsley, for garnish
  1. Cut hard-boiled eggs in half lengthwise. Remove yolks and place in bowl. Using fork, mash yolks into fine crumble.
  2. Add hummus, cheese, bacon, mustard and salt; mix well.
  3. Evenly disperse teaspoons of yolk mixture into egg whites. Sprinkle with any remaining bacon, paprika and parsley.

Source: Fresh Cravings

Meal Ideas 13 August 2021

Celebrate Family and Food

(Family Features) Family traditions and in-person connections are important parts of gatherings of loved ones, and many of those get-togethers are centered on food. The entire family coming together around a table covered with warm, delicious food to share stories and create new memories is what makes mealtime special.

Forty chefs from around the nation came together to create “Come to the Table,” which offers a delicious mix of cuisines from a variety of cultures, including this sampling of classic family favorites, sweet indulgences and family-style creations all inspired by what family means to each chef.

“Sales from this book will directly benefit the families we serve, so we are so grateful for each and every chef that has offered their time and talent to this cookbook,” said Jill Cumnock, CEO of Ronald McDonald House of Dallas. “The way ‘Come to the Table’ has been created reminds me of a recipe that culminates in a feast for the senses. We can’t think of a better way to celebrate our 40th anniversary, particularly at a time when families are starting to reunite after the pandemic forced so many apart.”

Visit rmhdallas.org for more information and to order the cookbook.

Baked Stuffed Pasta Shells

Recipe courtesy of chef Kevin Curry
Servings: 6-8

  • 6          ounces jumbo pasta shells
  • 2          tablespoons olive oil
  • 1          tablespoon fresh garlic
  • 1          medium onion, diced
  • 5          portobello mushroom caps, gills removed then diced
  • 1          pinch sea salt, plus additional, to taste
  • 1          pinch pepper, plus additional, to taste
  • 2          cups shredded kale
  • 3          tablespoons water
  • 15        ounces skim milk ricotta cheese
  • 4          tablespoons pesto
  • 1          tablespoon The Fit Cook Land spice blend
  • 1 1/2    cups reduced-fat marinara, divided
  • 1 1/2    cups reduced-fat mozzarella
  • fresh herbs, for garnish

Preheat oven to 420 F.

Bring pot of salted water to boil. Cook pasta shells according to package instructions. Drain then set aside.

Heat pot or cast-iron casserole dish over medium heat. Once hot, add oil, garlic, onion and mushrooms. Add pinch of sea salt and pepper as it cooks. Cook until onions turn brown and mushrooms shrink in size, about 3-5 minutes. Empty contents and set aside.

Place pot back over heat. Add shredded kale and water to create steam. Toss kale in pot until it turns vibrant green; set aside to cool.

In large bowl, mix ricotta cheese with mushroom mixture, kale, pesto and spice blend.
In casserole dish, spread about 1/2 cup marinara on bottom. Then one-by-one, stuff each pasta shell with approximately 2 tablespoons ricotta mixture and add to casserole dish. Repeat with remaining shells.

Cover shells with remaining marinara and mozzarella cheese. Cover casserole dish with foil and bake 20 minutes. During final 5 minutes, remove foil so mozzarella can brown.

Garnish with fresh herbs and salt and pepper, to taste.

Green Curry

Recipe courtesy of chef Nikky Phinyawatana
Servings: 2

  • 2          cups fresh spinach
  • 1          cup water
  • 1          tablespoon vegetable oil
  • 2          tablespoons green curry paste
  • 8          ounces skinless, boneless chicken, beef or pork, sliced thin
  • 1          small Japanese purple eggplant
  • 2          cups coconut milk
  • 4          teaspoons granulated sugar
  • 1/2       teaspoon salt
  • 1/2       cup bamboo shoots, sliced
  • 1/4       medium red bell pepper, sliced thin
  • 8-10     Thai basil leaves, plus additional, for garnish, divided
  • 2          cups cooked jasmine rice

In blender, blend spinach and water until mixture turns green and no leaves are visible.

In medium saucepan over medium-high heat, heat oil. Add green curry paste and stir to release fragrance, about 10 seconds.

Add protein and cook 3-5 minutes.

Add blended spinach water, purple eggplant, coconut milk, sugar and salt. Bring to boil. Add bamboo shoots and red bell pepper. Simmer 10 minutes.

Stir in basil leaves and turn off heat.

Serve with jasmine rice and garnish with additional basil leaves.

Daddy’s Birthday Flan

Recipe courtesy of chef Ninamarie Bojekian Mendoza
Servings: 10-12

Caramel Sauce:

  • 1          cup granulated sugar
  • 1/4       cup water

Cake:

  • 1 1/2    cups all-purpose flour
  • 1          teaspoon baking powder
  • 1/4       teaspoon baking soda
  • 1/4       teaspoon salt
  • 3/4       cup unsalted butter, at room temperature
  • 3/4       cup granulated sugar
  • 2          large eggs
  • 1/2       teaspoon vanilla extract
  • 3/4       cup buttermilk
  • 3          tablespoons rainbow sprinkles (optional)

Flan:

  • 4          large eggs
  • 1          can (14 ounces) sweetened condensed milk
  • 1          can (12 ounces) evaporated milk
  • 1          tablespoon vanilla extract
  • ground cinnamon, to taste
  1. In saucepan, heat granulated sugar and water over medium-low heat until melted.
  2. Preheat oven to 350 F.
  3. Grease and flour 9-inch Bundt pan. Set aside.
  4. When sugar liquifies and turns golden brown, remove from heat and use silicone spatula or whisk to stir. While stirring, quickly pour into prepared Bundt pan.
  5. To make cake: In large bowl, sift flour, baking powder, baking soda and salt. Set aside.
  6. In another bowl, use hand mixer on medium speed to beat butter and sugar, about 3 minutes, until fluffy. Add eggs and vanilla. Beat well.
  7. On low speed, gradually beat in flour mixture and buttermilk until combined.
  8. Fold in rainbow sprinkles, if desired.
  9. Pour batter into pans over caramel sauce.
  10. To make flan: In blender on high speed, blend eggs, sweetened condensed milk, evaporated milk and vanilla until well combined.
  11. Gently pour through strainer and onto prepared cake batter.
  12. Sprinkle cinnamon on top.
  13. Place pan in water bath by putting it in larger baking dish, roasting pan, hotel pan or similar. Pour hot water halfway up sides to create water bath.
  14. Bake approximately 1 hour. Cake should be golden brown and jiggle when shaken when done.
  15. Remove cake from water bath and cool on rack 10 minutes.
  16. Run knife or spatula carefully around edges to separate. Place plate on top of cake and, while holding it, flip over carefully and quickly.
  17. Refrigerate at least 1 hour or overnight before serving.

 

Photo courtesy of Ink Phinyawatana (Green Curry)

Source: Ronald McDonald House of Dallas

Meal Ideas 28 May 2021

A Full School Day of Family Favorites

(Family Features) Each school day calls for a multitude of meals and snacks to make sure little learners are energized for time spent in the classroom, playing with friends and completing their homework. From breakfast to dinner and sweet rewards after a long day of educational activities, it’s important to keep the family on schedule with favorite recipes.

These options for a simple quiche that’ll almost certainly leave leftovers for the week, tasty tacos with a cheeseburger twist and cream-filled cookies offer delicious ways to keep your loved ones full and happy.

Visit Culinary.net to find more family-friendly dishes.

Say Goodbye to Basic Breakfast

The same old breakfast routine week after week can become tiresome and dull, especially for little ones.

It’s time to add something new to the table with fresh ingredients and simple instructions to enhance the start to busy weekdays. Try this recipe for an Easy Breakfast Quiche that is sure to have your senses swirling with every bite while fueling kiddos for the day ahead.

Find more breakfast recipes at Culinary.net.

Easy Breakfast Quiche

Servings: 12

  • 1 package (10 ounces) frozen broccoli with cheese
  • 12 slices bacon, chopped
  • 1/2 cup green onions, sliced
  • 1 cup mushrooms, sliced
  • 4 eggs
  • 1 cup milk
  • 1 1/2 cups shredded cheese, divided
  • 2 frozen deep-dish pie shells (9 inches each)
  1. Heat oven to 350 F.
  2. In medium bowl, add broccoli and cheese contents from package. Microwave 5 minutes, or until cheese is saucy. Set aside.
  3. In skillet, cook chopped bacon 4 minutes. Add green onions; cook 2 minutes. Add mushrooms; cook 4 minutes, or until bacon is completely cooked and mushrooms are tender. Drain onto paper towel over plate. Set aside.
  4. In medium bowl, whisk eggs and milk until combined. Add broccoli and cheese mixture. Add 1 cup cheese. Stir to combine. Set aside.
  5. In pie shells, divide drained bacon mixture evenly. Divide broccoli mixture evenly and pour over bacon mixture. Sprinkle remaining cheese over both pies.
  6. Bake 40 minutes.
  7. Allow to cool at least 12 minutes before serving.

Note: To keep edges of crust from burning, place aluminum foil over pies for first 20 minutes of cook time. Remove after 20 minutes and allow to cook uncovered until completed.

A Tasty Take on School Night Tradition

Put a twist on taco Tuesday and get outside the burger bun with this easy weekday dinner idea.

Pick up a few simple ingredients you can feel good about feeding your family including Coleman Natural uncured bacon, which has no artificial ingredients or preservatives and is sourced from American family farms that humanely raise their animals with no antibiotics or added hormones.

For more creative, kid-friendly recipes, visit ColemanNatural.com/recipes.

Bacon Cheeseburger Tacos

Servings: 4

  • 8-10 slices Coleman Natural bacon
  • 1 pound ground beef
  • salt
  • pepper
  • 4 slices cheese
  • 1 cup canola oil
  • 8 soft corn tortillas
  • 1 medium red onion, sliced
  • 1 avocado, skin removed and sliced
  • 1 medium tomato, chopped
  • 8-10 romaine lettuce leaves, torn
  1. In large frying pan or cast-iron skillet, cook bacon until crispy. Remove slices from skillet to drain on paper towel. Pour bacon fat from pan.
  2. Shape ground beef into four burger patties, seasoning both sides of patties with salt and pepper.
  3. In skillet over medium-high heat, cook burgers about 4 minutes per side for medium doneness.
  4. Top each burger with one slice cheese then cover skillet with lid and cook until cheese melts. Remove from heat.

Cap Off School Nights with a Creamy Cookie

Once the school day is done, homework is complete and dinner is finished, there’s just one thing left for many families: dessert. After all the day’s accomplishments, sometimes a sweet treat is the perfect way to reward kiddos for their hard work in the classroom.

These Oatmeal Creme Cookies are a tasty example of a tempting dish that comes together in less than half an hour, so you don’t add more stress to a busy day. Plus, with high-quality ingredients like C&H Sugars, they can keep the whole family happy while allowing little ones to help in the kitchen.

Visit chsugar.com for more back-to-school recipe inspiration.

Oatmeal Creme Cookies

Recipe courtesy of chef Haley Williams @IfYouGiveABlondeAKitchen

Prep time: 10 minutes

Cook time: 12 minutes

Oatmeal Cookies:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves (optional)
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 3/4 cup Dark Brown Sugar
  • 1/2 cup Organic Raw Cane Sugar
  • 2 large eggs, at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 3 cups quick oats

Creme Filling:

  • 3/4 cup unsalted butter, at room temperature
  • 2 cups Confectioners’ Sugar
  • 1-2 tablespoons heavy cream
  • 1 teaspoon pure vanilla extract
  • 1 pinch salt
  1. To make oatmeal cookies: Preheat oven to 350 F. Line two cookie sheets with parchment paper and set aside.
  2. In large bowl, whisk flour, baking soda, salt, cinnamon and cloves, if desired. Set aside.
  3. In bowl of stand mixer, beat butter, dark brown sugar and raw cane sugar on medium-high speed until light and creamy, about 1 minute. Add eggs and vanilla; beat until combined. Scrape down sides and bottom of bowl.
  4. With mixer on low, slowly add dry ingredients to wet ingredients. Mix until combined while avoiding overmixing. Add oats and mix until incorporated.
  5. Scoop about 2 tablespoons dough onto prepared cookie sheet. Space dough balls at least 3 inches apart. Bake 10-12 minutes, or until edges are light brown. Let cookies cool 5 minutes before transferring to wire rack to cool completely.
  6. To make creme filling: In bowl of stand mixer, beat butter on medium-high speed until light in color, about 3 minutes. With mixer on low, gradually add confectioners’ sugar and mix until well combined, about 1 minute. Add 1 tablespoon heavy cream, vanilla and salt. Beat on medium-high speed until fluffy. If filling is too thick, add second tablespoon heavy cream.
  7. Once cookies cool, pipe or spread creme filling on flat sides of half the cookies. Top with remaining cookies to form sandwiches.

Source: Coleman Natural Foods
C&H Sugar

Meal Ideas 03 March 2021

Fast, Flavorful Meals When You're Short on Time

(Family Features) Quality meals don't have to drain hours from your day; satisfying taste is possible in just minutes when you have a few strategies that can help make meal prep easier and the results more enjoyable.

Eat better with veggies. If eating better is your goal, explore veggie-based recipes that are hearty and filled with nutrients and vitamins. This Brown and Wild Rice Bowl with Veggie Burger is perfect for a meatless Monday or any other day when you need a fast, filling and flavorful meal in short order. If you don't have veggie burgers at home, or simply prefer a meat-based option, a cooked frozen beef patty is a good time-saving alternative.

Make simple swaps for variety. When you find a dish that's easy and tasty, you may find yourself falling back on the same thing again and again. Prevent taste bud boredom by mixing up your ingredients. You can transform a rice-based recipe by changing up the veggies, cheese, dressing and other toppings. Try pickled jalapenos for spice. Add corn if you like things sweet. Swap a creamy dressing with a zesty vinaigrette for fewer calories and a whole new taste.

Shop for convenience. Takeout may let you skip prep time completely, but you can easily make versions of many favorite to-go meals at home in just a few minutes. This Beef and Broccoli Garlic Rice uses perfectly portioned Minute Ready to Serve microwavable rice cups that help you put together a delicious lunch or dinner without measuring or overeating. Choosing products like portion-controlled rice and other ready-to-serve ingredients can help shave time off your prep work.

Tempt your taste buds with more convenient meal ideas at minuterice.com.

Brown and Wild Rice Bowl with Veggie Burger

Prep time: 5 minutes
Servings: 1

  • 1 cup Minute Ready to Serve Brown and Wild Rice
  • 1 precooked veggie burger patty
  • 1/2 cup shredded lettuce
  • 1/2 cup halved grape tomatoes
  • 2 tablespoons shredded cheddar cheese
  • 2 tablespoons ranch dressing
  1. Prepare rice according to package directions.
  2. Break veggie burger into large chunks and place in small, microwave-safe bowl. Microwave on high 60-90 seconds, or until veggie burger is heated through.
  3. Toss together rice and veggie burger. Top with lettuce, tomatoes and cheese. Drizzle with ranch dressing.

Beef and Broccoli Garlic Rice

Prep time: 5 minutes
Servings: 1

  • 1 cup Minute Ready to Serve Garlic and Olive Oil Jasmine Rice
  • 1/2 cup fresh broccoli florets
  • 1/2 cup sliced red bell pepper
  • 2 tablespoons diced water chestnuts
  • 3 ounces cooked beef, sliced into strips
  • 3 tablespoons teriyaki glaze
  • soy sauce (optional)
  1. Heat rice according to package directions.
  2. In large, microwave-safe bowl, combine broccoli, bell pepper and water chestnuts. Microwave on high 1 minute. Add beef and microwave on high 1 minute.
  3. Stir in glaze and rice. Top with soy sauce, if desired.

Source: Minute Rice

Healthy 02 February 2021

Eat and Drink Your Way to Daily Wellness

(Family Features) Committing to a daily wellness routine may include many components from eating healthy and exercising to meditating and achieving quality sleep. For some, the most difficult of these goals is changing eating habits to consume more nutritious foods.

However, rethinking the way you eat (and drink) doesn’t have to mean a colossal shift in your diet. According to Healthline, clean eating and the addition of a small amount of apple cider vinegar to your daily routine can help support healthy digestion, weight range maintenance, healthy glucose levels and a functioning immune system. In fact, some experts recommend consuming 1 ounce of apple cider vinegar each day as a shot or part of a recipe.

Consider an apple cider vinegar option from Marukan, which has brewed premium vinegars for 370 years, to create dishes from breakfast to dinner. Start your day by enjoying this Blueberry Apple Cider Vinegar Smoothie that takes just 5 minutes to make so it doesn’t throw off your morning routine.

A quick, nutritious and easy weeknight dinner is what many families strive for, and you can accomplish that feat with Apple Cider Vinegar Beef and Broccoli. Cooked broccoli florets and beef strips are combined with an apple cider vinegar and ponzu soy dressing-based sauce and served over cooked rice for a 20-minute meal your loved ones can savor together while simultaneously enhancing your nutrition.

These recipes can help you participate in the Marukan Apple Cider Vinegar 24-Day Challenge, which encourages entrants to consume 1 ounce of apple cider vinegar each day and share the benefits they experience while creating daily wellness habits on their journeys to healthier routines.

Find more information about participating in the challenge along with nutritious recipes at MarukanACV.com.

Blueberry Apple Cider Vinegar Smoothie

Total time: 5 minutes
Servings: 2

  • 1          cup spinach
  • 1/2       cup water
  • 2          tablespoons Marukan Organic Apple Cider & Rice Vinegar Drink Blend
  • 1          tablespoon almond butter
  • 1/2       cup bananas, frozen
  • 1/2       cup blueberries, frozen
  • 1          tablespoon chia seeds
  • 1/4       teaspoon cinnamon, ground
  • 1/4       teaspoon ginger, minced
  • 1/2       cup almond milk yogurt, plain
  • fresh blueberries, for garnish
  1. In blender, blend spinach, water, organic apple cider, almond butter, frozen bananas, frozen blueberries, chia seeds, cinnamon, ginger and yogurt until smooth. Pour into two glasses and garnish with fresh blueberries.

Apple Cider Vinegar Beef and Broccoli

Total time: 20 minutes
Servings: 4

  • 1          tablespoon vegetable oil
  • 1          pound broccoli florets
  • 1          pound beef strips
  • 1          tablespoon garlic, minced
  • 1/2       cup Marukan Ponzu Premium Soy Dressing with Sudachi Citrus
  • 1/2       cup low-sodium beef broth
  • 1          tablespoon sesame oil
  • 2          tablespoons brown sugar
  • 1/4       cup honey
  • 3          tablespoons Marukan Organic Apple Cider Vinegar
  • 1          tablespoon cornstarch
  • cooked rice
  • sliced green onions, for garnish
  • cilantro, for garnish
  • sesame seeds, for garnish
  1. In skillet over medium heat, heat vegetable oil. Cook broccoli 3 minutes until slightly softened; set aside. Add beef to pan and cook 3 minutes until browned. Add garlic and cook 30 seconds until fragrant.
  2. In bowl, mix ponzu soy dressing, beef broth, sesame oil, brown sugar, honey, apple cider vinegar and cornstarch. Add sauce mixture to beef in skillet and cook 10 minutes until sauce mixture cooks down. Toss in broccoli and cook 2 minutes. Serve over rice and garnish with green onions, cilantro and sesame seeds.

Source: Marukan Apple Cider Vinegar

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