Beef Up Dinner with These Simple Recipes

by Michele Cheplic | More from this Blogger

15 Jan 2009 09:41 AM

If you are looking for a way to beef up your dinner menu without breaking the bank, then consider the following easy to make recipes. Both can be prepared in less than an hour (minus the cook time), but taste like you've spent all day slaving away in a kitchen to create.

MEXICAN BEEF WRAPS WITH TOMATO CORN RELISH

Ingredients:

1 boneless beef chuck shoulder pot roast or bottom round rump roast (3 to 3 1/2 pounds)

1 medium onion, cut into quarters

3 cloves garlic, peeled

3/4 cup water

1 teaspoon salt

1/2 teaspoon pepper

2 jars (16 ounces each) of your favorite brand of chucky salsa

8 flour tortillas (10 inch diameter), warmed

Fresh cilantro

TOMATO CORN RELISH

Ingredients:

1 cup frozen corn, defrosted

1 cup chopped fresh tomato

2 tablespoons chopped fresh cilantro

Directions:

Combine these 3 ingredients and stir in 1/4 cup salsa.

Directions for Wraps:

Cut beef pot roast into 4 even pieces.

Place onion and garlic in 4 1/2 to 5 1/2 quart slow cooker, top with beef. Add water, salt and pepper. Cover and cook on high 5 to 5 1/2 hours or on low 9 to 9 1/2 hours, or until beef is fork tender. (No stirring necessary during cooking).

Remove beef, cool slightly. Strain cooking liquid, skim fat.

Shred beef with two forks. Place beef in 2-quart microwave-safe dish; add 1/2 cup cooking liquid.. Add remaining salsa to beef, mix well. Cover and microwave on high 8 to 10 minutes or until heated through, stirring once.

Top each tortilla with 3/4 cup beef mixture, leaving 1 1/2 inch border around edge. Top beef with about 1/4 cup relish. Fold right and left sides of tortilla over filling, fold bottom edge over and roll up.

Garnish with cilantro before serving.

JAPANESE BEEF STIR FRY

Ingredients:

6 tablespoons teriyaki sauce, divided

1 pound flank, sirloin, or strip steak cut into thin strips

2 tablespoons canola or light olive oil

1 red or yellow pepper, cut into strips

3 green onions, cut into 2 inch pieces

1 cup broccoli florets

1 tablespoon cornstarch

1/4 cup water or chicken broth

Directions:

Marinate steak in 2 tablespoons teriyaki sauce for 30 minutes. Pat steak dry. Heat oil in wok or large skillet. Add beef and cook quickly, add vegetables and cook for a minute or two. Whisk remaining teriyaki sauce, water or broth and cornstarch together. Add to stir fry and continue to cook for a minute or two until sauce thickens a bit. Serve with hot rice.

Related Articles:

Sizzling Steak Tacos with Mango Salsa

Hawaiian Hamburgers and Bacon in the Middle Burgers

Patty Melts with a Twist and Zesty Italian Burgers

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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