An authentic and healthier version as it has less oil plus it is far less saucy than your typical Chinese restaurant version.
Recipe type: Stir Fry
Serves: serves 2
  • 200g/7oz beef, sliced thinly against the grain
  • 1 head broccoli, cut into florets (about 4 cups), blanched or steamed (should be still crisp)
  • 1 tbsp ginger, julienned
  • 1 ½ tbsp oil
  • ¼ cup All Purpose Stir Fry Sauce
  • ½ cup water
  1. Heat oil in a wok or frying pan over high heat.
  2. Add ginger and sauté for 10 seconds,
  3. then add beef and cook until sealed and browned on the outside but not yet cooked through, about 1 minute
  4. Add the remaining ingredients and stir fry until the sauce is thickened. Serve immediately.


Slow Cooker Beef Burgundy

Slow Cooker Beef Burgundy
Beef Burgundy or Boeuf Bourguignon is so much more than just another beef stew. The savory aroma of onions, slow-cooked beef, and red wine is so fantastic and will make your kitchen smell of good food cooking. Make Boeuf Bourguignon once, and you'll wonder why anyone ever bothers making anything else. The stew reheats well and is one of those dishes that tastes even better the second or third day.
Serves: 6-8
  • 3½ - 4 pounds - beef chuck roast, round roast, or another similar cut, cut into 1 ½ -inch cubes
  • 1 tablespoon vegetable oil
  • 4 ounces bacon (5-6 slices), minced
  • 3 medium onions, minced
  • 1 medium carrot, minced
  • ¼ cup tomato paste
  • 6 cloves garlic, minced
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried
  • ⅓ cup all-purpose or gluten-free flour
  • 2½ cups good red wine, divided (Pinot Noir)
  • 1½ cup chicken broth, plus more if necessary
  • ⅓ cup soy sauce
  • 2 bay leaf
  • 2 cups frozen pearl onions
  • ½ cup water
  • 3 tablespoons of unsalted butter
  • 2 teaspoons sugar
  • ¾ pound cremini (brown) mushrooms, trimmed and halved if small or quartered if large
  1. Dry beef with paper towels and season with salt and pepper. Place ½ of beef in slow cooker. Heat oil in 12-inch skillet over medium-high heat until just smoking. Brown remaining beef well on all sides, 7 to 10 minutes: transfer to slow cooker.
  2. Cook bacon in a skillet over medium-high heat until crisp, about 5 minutes. Stir in onions, carrot, tomato paste, garlic and thyme and cook until onions are softened and lightly browned. 8 to 10 minutes. Stir in flour and cook for 1 minute. Slowly whisk in 1¼ cups wine, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.
  3. Stirring the broth, soy sauce, and bay leaves into slow cooker. Cover and cook until beef is tender. 9-11 hours on low or 5 to 7 hours on high.
  4. About 20 minutes before serving, bring pearl onions, water, butter and sugar to boil in 12-inch skillet. Reduce to a simmer, cover and cook until onions are fully thawed and tender, 5 to 8 minutes. Uncover, bring to a boil and cook until all liquid evaporates, 3 to 4 minutes. Stir in mushrooms and cook until vegetables are b owned and glazed. 8 to 12 minutes; transfer to slow cooker.
  5. Add remaining 1¼ cups wine to skillet and simmer until it has reduced by half, 6 to 8 minutes’ transfer to slow cooker. Let stew settle for 5 minutes, then remove fat from surface using a large spoon. Discard bay leaves. Adjust stew consistency with additional hot broths as needed. Season with salt and pepper to taste and serve
  6. Serve over mashed potatoes or noodles.
Make sure you cut the beef into at least 1-inch chunks as a smaller size will disincarnate during the long cooking process.

The stew reheats well and is one of those dishes that tastes even better the second or third day.

The gravy base of the stew is boosted; by browning half of the meat and by sautéing bacon with a hefty amount of garlic and thyme and adding tomato paste for sweetness and soy sauce for extra meatiness. To keep the flavor to the wine in balance half of it is added at the onset and then the remaining half is reduced to mellow its sharpness before adding it the at the end. The onions and mushrooms are added at the end to prevent these vegetables from over cooking and becoming soggy.

There is a lot of extra prep time, but it is worth it to ensure that this a rich tasting company worth beef burgundy.
Nutrition Information
Serving size: 320 g Calories: 385 Fat: 17. Saturated fat: 7.4g Trans fat: 0 Carbohydrates: 11.9 g Sugar: 4.9g Sodium: 1064mg Fiber: 2.3 g Protein: 43.3 g Cholesterol: 128 mg


Cabbage Roll Soup

Cabbage Roll Soup
Cabbage Roll Soup is the perfect way to enjoy cabbage rolls without all of the work! a rich and hearty soup loaded with cabbage, meat & rice; perfect for a winter or fall evening!
Recipe type: Soup
Serves: 8 servings
Prep time: 
Cook time: 
Total time: 
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 lb lean ground beef
  • ½ lb lean ground pork
  • ¾ cup uncooked long grain rice
  • 1 medium head cabbage, chopped (core removed)
  • 1 (28 ounce) can diced tomatoes
  • 1 Habanero Pepper chopped very fine (optional)
  • 2 tablespoons tomato paste
  • 4 cups beef broth
  • 1½ cups V8 or other vegetable juice
  • 1 teaspoon paprika
  • 1 teaspoon thyme
  • 1 tablespoon Worcestershire sauce
  • 1 bay leaf
  1. In a large pot, brown onion, garlic, pork and beef. Drain any fat.
  2. Stir in chopped cabbage and let cook until slightly softened (about 3 minutes).
  3. Add all remaining ingredients, bring to a boil and reduced heat to medium low. Cover and simmer on low until rice is fully cooked (about 25-30 minutes)
  4. Remove bay leaf and serve.
This soup comes out very thick, almost stew-like, if you prefer a more soupy consistency, you can add more broth. the leftovers) are amazing!



Steak & Kidney Pie

Steak & Kidney Pie
This is very tasty even though the name is a misnomer as the pie does not use steak but a cheaper cut of meat.
Recipe type: Main
Serves: 6
  • 1 lb lean beef stew meat cut in ½ inch pieces
  • 1 Kidney (about 1 lb) center white core removed and cut into ½ inch pieces
  • ¼ cup flour
  • ½ tsp. salt
  • ½ tsp. pepper
  • 6 slices bacon chopped
  • 1 package Tenderflake Puff Pastry (397 gm. boxed) used only half thawed.
  • 1 egg beaten slightly
  • 1 onion chopped
  • 1 large carrot grated
  • 6 oz. of cremini (brown) mushrooms sliced or quartered
  • 1 tsp. chopped garlic
  • 1 cup beef stock
  • ½ cup red wine
  • 2 tbsp. Worcestershire sauce
  • 1 tsp. mustard
  • 1 tsp. ground thyme
  • 1 tbsp. tomato paste
  1. Cook the 6 chopped slices of bacon in a Dutch oven over medium high heat until crisp. Remove the bacon and place on paper towel.
  2. Mix the ½ cup of flour, ½ tsp. salt, and ½ tsp. Pepper in a large bag and shake to mix. Place the beef and kidney in the bag and shake again to coat all the meat with the flour mixture.
  3. Brown the beef and kidney in the bacon fat in the Dutch oven over medium high heat. About 10 to 15 minutes. Remove the browned meat and place in bowl and set aside.
  4. Add the onion, grated carrot, and sliced mushrooms to the Dutch oven add olive oil if not enough bacon grease remaining. Cook until soft about 8 minutes. Add garlic and cook another minute. Add the Beef stock and wine to the vegetable mixture and scrap the bottom of the bottom to lift all the browned bits. Add Worcestershire sauce, thyme, mustard, tomato paste and stir to mix. Add the beef and kidney and bacon bits into the pot. Heat to simmering.
  5. Cover and place in 325 degree F oven for 2 to 3 hours until beef is tender.
  6. Roll out puff pastry in a large rectangle. Cut into 6 smaller rectangles.
  7. After the beef and kidney is done remove from oven. Turn up the oven to .
  8. Place the Beef and Kidney mixture into 6 Aluminum Foil ware containers. and cover with the puff pastry rectangles. The puff pastry rectangles do not have to fit exactly. Brush the pastry with the beaten egg or could just bake the puff pastry rectangles separately on a cookie sheet. This would be better if you plan on freezing some of the Beef and Kidney pies as it will avoid the puff pastry from getting to soggy.
  9. Put the containers on a cookie sheet and bake in the oven for about 30 minutes.
If you wish to freeze this. Remove the pastry puffs from the beef and kidney pie and cover the container with the lid that came with the foil ware containers. Place the puff pastry on top of the lid and cover with plastic wrap before freezing.


Cheeseburger Biscuit Minis

Cheeseburger Biscuit Minis
These cheeseburger biscuit minis are incredibly easy to make. A tasty and delicious snack. Simply press biscuit dough into muffin-pan cups and fill with a tasty ground beef mixture and bake until golden.
Recipe type: Snack, Main Dish
Serves: 5 (2 biscuit servings)
Cook time: 
Total time: 
  • 1-pound ground beef
  • ⅓ cup onions chopped
  • ½ cup ketchup
  • 1 tablespoons brown sugar
  • 1 tablespoon prepared mustard
  • 1½ teaspoons Worcestershire sauce
  • 1 tube Pillsbury flaky biscuits
  • ½ cup cheddar cheese shredded
  • Salt and Pepper to taste
  1. Preheat oven to 400 °
  2. In a large skillet, sprayed with non-stick oil add onions and cook over medium heat until soft and transparent add ground beef continue cooking until browned. Drain fat. Stir in the ketchup, brown sugar, mustard and Worcestershire sauce.
  3. Remove from the heat; set aside.
  4. Press each biscuit onto the bottom and up the sides of a greased muffin cup. A package will yield ten biscuits Spoon beef mixture into cups; top with shredded cheddar cheese
  5. Bake at 400° for 14-16 minutes or until golden brown.
Freeze option: Freeze cooled pastries in a freezer container, separating layers with waxed paper. To use, thaw pastries in the refrigerator for 8 hours. Reheat on a baking sheet in a preheated 375° oven until heated through. Can also be reheated in the microwave.

For added spice add a little bit of Sriracha or other hot sauce.


Mini Bacon-Wrapped Meatloafs

Mini Bacon-Wrapped Meatloafs
Small in size, big in flavor. Meatloaf may not be the most glamorous dish, but it is a classic comfort food that we all crave from time to time. These mini loafs are so much better when wrapped in Bacon.
Recipe type: Main Dish
Serves: 4
  • 1 tablespoon olive oil
  • 1 small onion diced
  • 2 garlic cloves, minced
  • 2 tablespoons Worcestershire sauce
  • 3 tablespoons ketchup
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons Dijon mustard
  • 1 teaspoon paprika
  • ½ teaspoon cumin
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 egg
  • 1½ pounds ground meat (beef, pork, turkey, chicken or a mixture)
  • ¾ cup plain breadcrumbs
  • 6 strips bacon halved
  1. Preheat the oven to . Line a baking sheet with parchment paper.
  2. In a medium sauté pan, heat the oil over medium heat. Add the onion and sauté until tender, 4 to 5 minutes. Add the garlic and sauté until fragrant, 1 minute more. Transfer the mixture to a medium bowl and let cool about 5 minutes.
  3. Add the Worcestershire, ketchup, vinegar, mustard, paprika, cumin, salt, pepper and egg to the bowl with the onion and mix to combine.
  4. Add the meat and mix to combine fully. Add the bread crumbs and mix to combine.
  5. Divide the mixture into four even portions and then form into miniature loaves on the prepared baking sheet. Each loaf should be about long and 1½ to wide.
  6. Wrap each loaf with 3 pieces of the halved bacon.
  7. Bake the meatloaves until the bacon is well browned, and they are cooked through, 20 to 25 minutes. Cool slightly before serving warm.
If you have mini loaf pans, you can use them in step 5 instead of forming the loaves on the baking sheet. In step 6, just lay the bacon strips on top of the loaves in the pans.


Salisbury Steak & Mushroom Gravy A Lighter Version

Salisbury Steak & Mushroom Gravy A Lighter Version
Lean ground beef and turkey are combined with breadcrumbs and sautéed onions then shaped into patties and simmered in a mushroom gravy to create a lightened version of this North American dish
Recipe type: Main Dish
Serves: 8
  • 1 ½ tsp oil
  • ¾ cup onions, minced
  • 1 lbs 93% lean ground beef
  • 1 lb 93% lean ground turkey
  • ½ cup dry breadcrumbs
  • 1 large egg
  • 1 large egg white
  • 2 cups beef broth
  • ¼ tsp salt
  • ⅛ tsp ground black pepper, to taste
  • 8 oz. sliced mushrooms
  • 2 tbsp. all-purpose flour
  • 2 tbsp. tomato paste
  • 1 tsp red wine vinegar
  • 2 tsp Worcestershire sauce, to taste
  • ½ tsp mustard powder
  • ¼ cup water
  • chopped parsley for garnish (optional)
  1. Sauté onions in oil over medium heat until golden brown, about 5 minutes.
  2. In a large bowl, combine half of the sautéed onions, ground beef, ground turkey, bread crumbs, egg, egg white, ¼ cup beef broth, salt and black pepper.
  3. Shape into 8 oval patties.
  4. In a large deep skillet over medium-high heat, brown both sides of patties. Set aside on a dish.
  5. Add mushrooms to the skillet, season with salt and pepper and sauté 2-3 minutes.
  6. Return patties to the skillet with the mushrooms.
  7. In a small bowl, blend flour and remaining broth until smooth. Mix in remaining onions, tomato paste, vinegar, water, Worcestershire sauce and mustard powder.
  8. Cover and cook on low heat for 20 minutes, stirring occasionally.
Nutrition Information
Serving size: 222 grams Calories: 221 Fat: 9 g Saturated fat: 3.1 g Carbohydrates: 9.3 g Sugar: 2.1 g Sodium: 473 mg Fiber: 1.4 g Protein: 26.2 g Cholesterol: 73 mg


Slow Cooker Orange and Ginger Beef Stew

Slow Cooker Orange and Ginger Beef Stew
This Asian inspired beef stew has a deep earthy flavor from the five-spice powder and a hint of orange and ginger.
Serves: 8 servings
Prep time: 
Cook time: 
Total time: 
  • 900 g boneless beef pot roast, (top or bottom blade, or cross rib)
  • 1 onion, chopped
  • 1 jalapeno pepper minced
  • 1 tbsp. olive oil
  • 2 tbsp. (30 mL) minced fresh ginger
  • 2 tbsp. (30 mL) orange marmalade
  • 2 tbsp. (30 mL) sodium-reduced soy sauce
  • ½ tbsp. (15 mL) packed brown sugar
  • ¾ tbsp. (15 mL) five-spice powder
  • 1 tbsp. (15 mL) grated orange zest
  • 2 cloves garlic, sliced
  • ¾ tsp (4 mL) salt
  • ½ tsp (2 mL) pepper
  • 1 cup (250 mL) sodium-reduced beef broth
  • ½ cup (125 mL) orange juice
  • 2 tbsp. (30 mL) cornstarch
  • 4 cups (1 L) chopped cored quartered baby bok choy, (about 200 g)
  • 3 green onions, sliced
  • ¼ cup (60 mL) fresh cilantro leaves, torn
  1. Trim any excess fat and sinew from beef; cut into () pieces.
  2. In fry pan, heat the oil until shimmering. Brown the beef cubes in batches. Do not overcrowd. Place in slow cooker.
  3. After the beef has been browned, add onion to frying pan and sauté until translucent, add the ginger and garlic cook for 1 minute. Add the marmalade, soy sauce, brown sugar, five-spice powder, orange zest, salt & pepper, stir in broth and orange juice. Bring to a boil. Pour over the beef in the slow cooker. Cover and cook on low for 6 to 8 hours.
  4. Whisk cornstarch with 2 tbsp water; whisk into slow cooker. Stir in bok choy. Cover and cook on high until slightly thickened and bok choy is wilted, about 10 minutes. Stir in green onions and cilantro.
Boy Choy can be quite sandy, so be sure to wash thoroughly before chopping. Serve over brown rice
Nutrition Information
Serving size: 263 g Calories: 277 Fat: 9 g Trans fat: 0.0 Carbohydrates: 11.7 g Sugar: 6.1 g Sodium: 513 Fiber: 1.3 g Protein: 23 g Cholesterol: 101 mg



Stir-Fried Skirt Steak with Bok Choy, Zucchini and Oyster Sauce

Stir-Fried Skirt Steak with Bok Choy, Zucchini and Oyster Sauce
Intensely beefy and buttery skirt steak is the star of this quick stir-fry. This quick stir-fry has a delicious sauce that has the perfect balance of savory, sweet, sour and spicy
Serves: serves 2
  • For the Beef:
  • ½ pound skirt steak of flap meat, thinly sliced against the grain
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground pepper
  • ¼ teaspoon sugar
  • ½ teaspoon dark soy sauce
  • ½ teaspoon Shaoxing wine
  • ¼ teaspoon roasted sesame oil
  • ⅛ Teaspoon baking soda
  • ¼ teaspoon cornstarch
  • For the Stir-Fry:
  • 1 tablespoon dark soy sauce
  • 1 tablespoon Shaoxing wine
  • 2 tablespoons low-sodium chicken stock
  • 2 tablespoons oyster sauce
  • 1 tablespoons sugar
  • ½ tsp chili sesame oil
  • ½ teaspoon cornstarch
  • 1½ tablespoons vegetable, canola, or peanut oil, divided
  • 1 small carrot, sliced thinly on the diagonal
  • ⅓ cup sliced water chestnuts, drained
  • ½ red bell pepper, sliced thinly
  • 1 small (.) zucchini, cut into thick matchsticks
  • 2 head baby bok Choy, quartered
  • 1 medium cloves garlic, finely minced (about 1 teaspoon)
  • 1 teaspoon finely minced fresh ginger
  • ⅛ teaspoon kosher salt and pepper to taste
  • 1 garlic clove, minced
  • 2 scallion, white and light green parts only, thinly sliced
  1. For the Beef: Combine beef, salt, sugar, soy sauce, wine, sesame oil, baking soda, and cornstarch in a small bowl and toss to combine. Set aside for 20 minutes.
  2. For the Stir Fry: Combine soy sauce, wine, chicken stock, oyster sauce, sugar, sesame oil, and cornstarch in a small bowl and stir to combine. Set aside.
  3. Heat 1 tablespoon oil in a wok over high heat until smoking. Add half of the beef, spreading it out in a single layer, and cook without moving until lightly browned on first side, about 1 minute. Toss and continue to cook, stirring frequently, until barely cooked through, about 1 minute longer. Transfer to a bowl and set aside. Repeat with 1 more tablespoon oil and remaining beef.
  4. Reduce the heat to medium-high, add the oil, carrots, water chestnuts, and red pepper to the wok and toss frequently until beginning to soften, about 2 minutes.
  5. Add baby bok Choy and zucchini and cook for an additional 2 minutes until the leaves turn bright green. Add garlic, ginger, and scallions and cook, stirring, until fragrant. Return beef to wok and toss to combine. Add Stir fry sauce to wok. Cook, stirring and tossing constantly, until sauce is thickened and coats beef and vegetables, about 1 minute. Serve immediately.
Skirt steak has a looser grain and more intense flavor than flank steak. Skirt steak is just about the beefiest cut out there. It's ideal for stir-fries and to get a truly velvet-soft meat it will need to be marinated after slicing.
Don’t have Skirt Steak substitute SIRLOIN TIP CUT from the sirloin flap. Big, beefy flavor, similar loose grain that holds a marinade well, and that chewy-but-not-tough consistency you get with skirt steak.

Don’t have Chile sesame oil you can use regular sesame oil and add some red chili flakes to the stir-fry.
Don’t have Shaoxing wine which is a Chinese rice wine used for drinking and cooking. This wine is commonly aged for 10 or more years and it resembles the taste of dry sherry. Substitute Dry Sherry or Japanese Sake (sweeter)


Unstuffed Cabbage Rolls

Unstuffed Cabbage Rolls
Cabbage rolls in a fraction of the time! This flavorful ground beef and cabbage skillet is made with lean ground beef, tomatoes, and cabbage. Serve this tasty skillet cabbage dish with rice or a tossed salad for a great tasting meal.
Serves: 6-8
Prep time: 
Cook time: 
Total time: 
  • 1 tablespoon olive oil
  • 1½ to 2 pounds lean ground beef
  • 1 large onion, chopped
  • 1 clove garlic, minced
  • 1 small cabbage, chopped
  • 2 cans (14.5 ounces each) diced tomatoes
  • 1 can (8 ounces) tomato sauce
  • ½ cup of Ketchup
  • 1 tablespoon cider vinegar
  • 1 tablespoon brown sugar
  • ½ teaspoon ground cinnamon, optional
  • Pinch nutmeg, optional
  • ½ teaspoon crushed peppers
  • ½ teaspoon ground black pepper or to taste
  • 1 teaspoon sea salt or to taste
  1. In a large skillet or Dutch oven, heat the olive oil and add the onions cook 1 to 2 minutes until onions are softened add the ground beef and brown. Drain.
  2. Add the garlic and cook an additional minute.
  3. Add remaining ingredients.
  4. Bring to a boil, cover, reduce the heat and simmer about 25 minutes or until the cabbage is tender.
Nutrition Information
Serving size: 348 g Calories: 248 Fat: 7.5 g Saturated fat: 2.3 g Trans fat: 0 Carbohydrates: 17.6 g Sugar: 12 g Sodium: 652 mg Fiber: 4.4 g Protein: 28.7 g Cholesterol: 76 mg©2012 Website by
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