If you’re running out of ideas for cooking, The Minnesota Beef Council has you covered. They’ve come up with some tasty recipes that you can make with stuff you probably already have in your kitchen.
Not your average PB & J, or a sandwich at all. Peanut butter and jelly combined together with an Asian-style sauce make this wrap a must try for adults and kids alike.
- 30 min, 4 servings, 390 cal, 26 g protein
- 1 pound Ground Beef
- 1/3 cup chopped red bell pepper
- 1/2 teaspoon pepper
- 1/2 cup chopped green onions
- 2-1/2 tablespoons creamy peanut butter
- 2 tablespoons grape jelly
- 2 tablespoons soy sauce
- 4 medium flour tortillas (8 to 10-inch diameter), warmed
- 1/4 cup chopped dry roasted peanuts
- Heat large nonstick skillet over medium heat until hot. Add Ground Beef and bell pepper; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings, if necessary. Return beef to skillet; season with pepper.
Cook’s Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.
- Stir in green onions, peanut butter, jelly and soy sauce; cook and stir 2 to 3 minutes or until peanut butter and jelly are melted.
- Spoon beef mixture evenly onto tortillas; sprinkle with peanuts. Roll up.
You’re gonna need a bigger pita. Season thin-sliced Sirloin with lemon pepper and skillet-cook, then pile it into hummus-filled pita pockets and top with your favorite veggies.
- 25 min, 4 SERVINGS, 330 Cal, 29 g Protein
- 1 pound beef Sirloin Tip Steaks, cut 1/8 to 1/4 inch thick
- 1 tablespoon lemon pepper
- 2 to 3 teaspoons vegetable oil
- 3/4 cup plain or seasoned hummus
- 4 whole wheat pita breads, cut crosswise in half
- Stack beef steaks; cut lengthwise in half, then crosswise into 1-inch wide strips. Combine beef and lemon pepper in medium bowl.
- Heat 2 teaspoons oil in large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining beef, adding remaining 1 teaspoon oil to skillet, if necessary.
- Spread hummus evenly in pita pockets. Fill with equal amounts of beef and toppings, as desired.
A Chinese staple made simple. Heat shredded Pot Roast, stir in spinach and hoisin sauce, wrap in store-bought biscuit dough and steam through on your stovetop.
- 30 min, 30 servings, 180 calories, 6 g protein
- 12 ounces Cooked Beef Pot Roast
- 1 cup chopped spinach, green onions or Swiss chard
- 1/2 cup hoisin sauce
- 3 cans (10 biscuits each) refrigerated buttermilk biscuits
Beef and Sauce:
- Chop or shred pot roast; place in large microwave-safe dish. Cover, vent and microwave until heated through, stirring occasionally. Stir in spinach and hoisin sauce. Microwave until sauce is thickened and beef is coated with sauce. Set aside.
- Cut parchment paper to line basket of stove-top steamer, cutting hole in center as needed. Add water to steamer, making sure water level is below basket. Bring water to a boil.
Cook’s Tip: If stovetop steamer is not available, use a folding steamer basket in a large saucepan.
If parchment is not available, use lettuce leaves instead.
- Meanwhile, place biscuit dough pieces on cutting board. Flatten each piece of dough into 3-inch square, extending corners; press corners onto board with thumbs. Place about 1 tablespoon of beef mixture in center of dough square. Bring two opposite corners up and over filling and pinch together; bring remaining two corners up and over filling, pinching all seams and corners together to form square bun. Repeat with remaining dough and filling. Turn buns over until ready to cook. Place buns into steam basket in batches, keeping at least 2 inches apart. Cover and steam 7 minutes or until dough reaches temperature of 190°F and the filling is 165°F. Gently remove buns from basket with long handled tongs; cool. Repeat until all buns are steamed. Serve bao buns with sauce as desired.
Cook’s Tip: Keep edges of dough free of sauce for best sealing.
A short stack of subtly spicy Corned Beef topped with Swiss, kraut and Thousand Island. All the big tastes of a classic Reuben sandwich in an appetizer.
- 40 min, 8 servings, 260 calories, 16 g protein
- 12 ounces thinly sliced deli Corned Beef Brisket
- 1/2 cup Thousand Island dressing, divided
- 8 slices rye, swirl rye or pumpernickel bread
- 4 slices Swiss cheese (about 3/4 ounce each)
- 1 cup drained sauerkraut
- Preheat oven to 425°F. Spread 2 teaspoons dressing on each bread slice; cut slices into quarters. Place bread pieces in a single layer on 2 baking sheets. Bake 9 to 11 minutes or until bread is lightly toasted, rotating baking sheets half way through baking.
- Meanwhile, cut cheese slices into quarters; cut each quarter diagonally in half to form 32 triangles. Top bread pieces evenly with Corned Beef, cheese slices and sauerkraut.
- Heat appetizers in 425°F oven 3 to 5 minutes or until cheese is melted. Top evenly with remaining dressing.