Month: February 2020

Beef-Broccoli Lo Mein

Beef-Broccoli Lo Mein

  • 4 cups hot cooked spaghetti (about 8 ounces uncooked pasta)
  • 1 tsp dark sesame oil
  • 1 Tbs peanut oil
  • 1 Tbs minced peeled fresh ginger
  • 4 garlic cloves (minced)
  • 3 cups chopped broccoli
  • 1 1/2 cups vertically sliced onion
  • 1/2 lb Ground Beef
  • 3 Tbs low-sodium soy sauce
  • 2 Tbs brown sugar
  • 1 Tbs oyster sauce
  • 1 Tbs chile paste with garlic
  1. Cook pasta according to package directions, omitting salt and fat; drain. Combine pasta and sesame oil, tossing well to coat.
  2. While pasta cooks, heat peanut oil in a large nonstick skillet over medium-high heat. Add the ginger and garlic; sauté 30 seconds. Add broccoli and onion; sauté 3 minutes. Add steak, and sauté 5 minutes or until done. Add pasta mixture, soy sauce, and remaining ingredients; cook 1 minute or until lo mein is thoroughly heated, stirring constantly.

Beef Stroganoff

Beef Stroganoff

  • 1 pound top round steak — (1 inch thick trimmed)
  • 1 cup chopped onion
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons Dijon mustard
  • 3/4 teaspoon salt
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon black pepper
  • 8 ounces sliced mushrooms — (about 2 cups)
  • 3 garlic cloves — minced
  • 1/3 cup all-purpose flour
  • 1 cup beef broth
  • 8 ounces low-fat sour cream
  • 2 cups hot cooked medium egg noodles — (about 4 ounces uncooked)
  1. Cut steak diagonally across grain into 1/4-inch-thick slices. Place steak and next 8 ingredients (though garlic) in a 3-quart electric slow cooker; stir well.
  2. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a small bowl; gradually add broth, stirring with a whisk until blended. Add broth mixture to slow cooker; stir well. Cover with lid; cook on high-heat setting 1 hour. Reduce to low-heat setting, and cook 7 to 8 hours or until steak is tender. Turn slow cooker off; remove lid. Let stroganoff stand 10 minutes. Stir in sour cream. Serve stroganoff over noodles.

Beef Filets with Pomegranate-Pinot Sauce

Beef Filets with Pomegranate-Pinot Sauce

  • 16 ounces beef tenderloin steaks — trimmed
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper — divided
  • Cooking spray
  • 1 tablespoon minced shallots
  • 1/3 cup pinot noir or burgundy wine
  • 1/3 cup pomegranate juice
  • 1/3 cup fat-free — lower-sodium beef broth
  • 1 thyme sprig
  • 1 1/2 tablespoons chilled butter — cut into small pieces
  1. Heat a large heavy skillet over medium-high heat. Sprinkle steaks evenly with salt and 1/4 teaspoon pepper. Coat pan with cooking spray. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove steaks from pan; keep warm.
  2. Add shallots to pan; sauté 30 seconds. Add remaining 1/4 teaspoon pepper, wine, juice, broth, and thyme sprig; bring to a boil. Cook 7 minutes or until reduced to about 3 tablespoons. Remove from heat; discard thyme sprig. Add butter to sauce, stirring until butter melts. Serve sauce with steaks.