Tex-Mex Meatballs - Food Easy Recipe

These meatballs make a killer sub. Throw them on a hero roll with extra sauce and melt some cheddar on top.

Ingredients: 

1 1/2 lb. ground beef

2 c. shredded Mexican cheese blend, divided

1/2 c. panko bread crumbs

2 tbsp. freshly chopped parsley, plus more for garnish

2 cloves garlic, minced

1 jalapeño, finely chopped

1 large egg

1 tsp. ground cumin

Kosher salt

Freshly ground black pepper

1 tbsp. extra-virgin olive oil

1/2 large onion, chopped

1 (15-oz.) can crushed tomatoes

2 tbsp. chopped chipotle chiles in adobo sauce

Procedure: 

1. In a medium bowl, combine ground beef, 1 cup of cheese, bread crumbs, parsley, garlic, jalapeño, egg, and cumin and season with salt and pepper. Mix until combined, then form into meatballs. 

2. In a large skillet over medium-high heat, heat oil. Add meatballs in a single layer and sear 2 minutes per side. Transfer to a plate. 

3. Add onion to skillet and cook, stirring, until soft, 5 minutes. Stir in crushed tomatoes and chipotle in adobo and bring mixture to a boil. Reduce heat to medium-low and return meatballs to skillet. Cover and simmer until meatballs are cooked through, about 10 minutes. 

4. Top with remaining 1 cup cheese, then cover with lid to let melt, about 2 minutes. 

5. Garnish with parsley before serving.

Thai Chicken Fried Rice - Food Easy Recipe

Fried remains the best thing to do with leftover rice. The slightly dried out rice will absorbed more of the flavors and crisp up slightly as is cooks. Something fresh rice could never do. Rather than soy sauce like a traditional Chinese fried rice would use, Thai fried rice uses fish sauce

Ingredients: 

2-3 Thai red chilis, thinly sliced

3 tbsp. fish sauce

2 tbsp. vegetable oil, divided

2 chicken breasts, thinly sliced

Kosher salt

Freshly ground black pepper 

1 medium carrot, peeled and diced

4 cloves garlic, minced 

4 green onions, white and light green parts cut into 1" pieces

1 tsp. freshly minced ginger 

4 c. cooked white rice, preferably day old 

3 tbsp. oyster sauce

2 large eggs, beaten

Freshly chopped cilantro, for serving Lime wedges, for serving 

Procedure: 

1. In a small bowl, combine chilis and fish sauce. Set aside while you prep the rest of your ingredients. 

2. Season chicken with salt and pepper. In a large skillet over medium-high heat, heat 1 tablespoon oil. Add chicken and cook, tossing occasionally, until cooked through, about 5 minutes. Remove chicken from skillet and set aside on a plate to keep warm. Drain skillet, if needed. 

3. Return skillet over medium-high heat and heat remaining tablespoon oil. Add carrots and cook until softened, 3 minutes. Add garlic, green onions, and ginger and cook until fragrant, 1 minute. Add rice, 3 tablespoons of the fish sauce mixture, and oyster sauce. Toss until rice is well coated, then push rice to one side of pan. 

4. On the empty side of the pan, add a little more oil if your pan is dry. Add beaten eggs and scramble with a rubber spatula until just barely set, then combine with rice. Return chicken to skillet and stir to combine. 

5. Serve with cilantro, lime wedges, and any remaining fish sauce. 

Bacon & Spinach Stuffed Chicken - Food Easy Recipe

Hasselback your chicken by cutting shallow slits into your chicken breasts (don't cut all the way through!) and stuff each slit with bacon and a creamy spinach and artichoke filling. It will make your weeknight chicken dinner sing! It's untraditional, but all the best meals are. 

Ingredients: 

4 boneless skinless chicken breasts

Kosher salt

Freshly ground black pepper

4 oz. cream cheese, softened 

1/2 c. frozen spinach, defrosted and drained

1/3 c. chopped canned artichoke hearts

1 c. shredded mozzarella, divided 

Pinch crushed red pepper flakes

4 strips bacon, cut into 4 strips

2 tbsp. extra-virgin olive oil 

Procedure: 

1. Preheat oven to 400°. Line a large baking sheet with foil. Make slits widthwise in chicken, being careful not to cut all the way through chicken. Season with salt and pepper. Place on prepared baking sheet. 

2. In a medium bowl, combine cream cheese, spinach, artichokes, and ½ cup of mozzarella. Season with salt, pepper, and a pinch of red pepper flakes. Fill every other slit with cream cheese mixture and fill remaining slits with a piece of bacon. Sprinkle remaining ½ cup mozzarella on top and drizzle with oil. 

3. Bake until chicken is cooked through and bacon is crispy, 35 minutes.

Slow-Cooker Chicken Pozole - Food Easy Recipe

If you're looking for something more classic, check out our Best-Ever Pozole. It's the red variety, and it includes a puree of several chilis, giving a complex smokiness to the final dish. If you've got the time, you can even use Makinze's recipe for the chili puree and add it to this recipe!

Ingredients: 

4 c. low-sodium chicken broth

3 boneless skinless chicken breasts

2 poblano peppers, chopped 

1 white onion, chopped

2 cloves garlic, minced

1 tbsp. cumin

1 tbsp. oregano

2 tsp. chili powder

2 tsp. kosher salt

Freshly ground black pepper

2 (15-oz) cans hominy, drained and rinsed  

Thinly sliced radishes, for garnish

Sliced green cabbage, for garnish

Fresh cilantro, for garnish

Procedure: 

1. Place all ingredients except hominy and garnishes into the slow cooker. Cook on low for 6 to 8 hours, until the chicken is tender and cooked through.

2. Take chicken out of slow cooker and shred with two forks. Return to the slow cooker along with the hominy and cook for another 30 minutes.

3. Serve soup into bowls and garnish with radish, cabbage and cilantro.

Cheesy Vegetarian Enchilada Casserole - Food Easy Recipe

Quick and easy cheesy enchilada casserole. Takes only 6 ingredients to make this popular one-pan amazing Mexican vegetarian dinner dish! Garnish with green onions and sour cream if desired.

Ingredients: 

cooking spray

10 (6 inch) corn tortillas, cut into quarters

1 (8 ounce) package sharp Cheddar cheese, cubed

1 onion, chopped

1 (3.8 ounce) can sliced black olives

1 (16 ounce) can green chile enchilada sauce

2 cups shredded Mexican cheese blend

Procedure: 

1. Preheat oven to 375 degrees F (190 degrees C). Spray an 8-inch baking dish with cooking spray.

2. Arrange 1/3 of the tortillas over the bottom of the prepared dish. Spread 1/2 the Cheddar cheese, onion, and olives over tortillas. Spoon 1/3 of the green enchilada sauce and 1/3 of the Mexican cheese on top. Repeat layering with 1/3 tortillas and the remaining Cheddar cheese, onion, and olives. Spoon another third of the sauce and Mexican cheese on top. Finish with the remaining tortillas, sauce, and Mexican cheese. Cover with aluminum foil.

3. Bake in the preheated oven for 15 minutes. Remove foil and continue baking until cheese is bubbly on top, about 10 minutes more.

Spatchcock Chicken - Food Easy Recipe

Spatchcocking makes for a bird with super crisp skin and moist meat, in about half the time it takes to roast a whole bird.

Ingredients: 

2 (3 1/2) pound whole chickens, wingtips removed

2 teaspoons salt

1 teaspoon dried tarragon

1 teaspoon paprika

¼ teaspoon black pepper

4 teaspoons olive oil

2 lemons, thinly sliced and seeded

Procedure: 

1. Preheat oven to 450 degrees F (230 degrees C). Line a large rimmed baking sheet with foil.

2. Place chicken, breast side down, on a work surface. Starting at the tail end, cut along both sides of backbone with kitchen shears. Remove backbone. Grabbing hold of both sides of the chicken, open it like a book. Turn breast side up. Push down on each side of breast with your hands until you hear it crack. Flatten chicken and transfer to one short end of the prepared baking sheet. Repeat with the second chicken.

3. Combine salt, tarragon, paprika, and pepper in a small bowl. Stir in oil. Run your fingers under chicken skin and rub tarragon paste under skin. Slide lemon slices under skin, in a single layer.

4. Roast until skin is crisp and an instant-read thermometer inserted into thickest part of breast reads 165 degrees F, about 35 minutes. Let stand 5 minutes before cutting each chicken into 8 pieces.

Easy huevos rancheros - Homemade Recipe

An easy Mexican breakfast that'll keep you going all morning, it's got everything you need to pep up your plate. 

Ingredients:

1 tbsp vegetable oil or sunflower oil

1 corn tortilla wrap

1 egg

200g can black beans, drained

juice ½ lime

½ ripe avocado, peeled and sliced

50g feta, crumbled

hot chilli sauce (we like sriracha)

Procedure: 

STEP 1

Heat the oil in a frying pan over a high heat. Add the tortilla and fry for 1-2 mins on each side until crisping at the edges. Transfer to a plate.

STEP 2

Crack the egg into the pan and cook to your liking. Meanwhile, tip the beans into a bowl, season and add a squeeze of lime, then lightly mash with a fork.

STEP 3

Spread the beans over the tortilla, top with the egg, avocado, feta and chilli sauce. Squeeze over a little more lime juice just before eating.

Unbelievably easy mince pies - Homemade Recipe

No rolling required! Press the raw, crumbly pastry directly into your tin for a short, biscuity finish. Our easiest mince pie recipe and great fun to make with kids. 

Ingredients:

225g cold butter, diced

350g plain flour

100g golden caster sugar

280g mincemeat

1 small egg, beaten

icing sugar, to dust

Procedure: 

STEP 1

To make the pastry, rub the butter into the flour, then mix in the golden caster sugar and a pinch of salt.

STEP 2

Combine the pastry into a ball – don’t add liquid – and knead it briefly. The dough will be fairly firm, like shortbread dough. You can use the dough immediately, or chill for later.

STEP 3

Heat the oven to 200C/180C fan/gas 6. Line 18 holes of two 12-hole patty tins, by pressing small walnut-sized balls of pastry into each hole.

STEP 4

Spoon the mincemeat into the pies. Take slightly smaller balls of pastry than before and pat them out between your hands to make round lids, big enough to cover the pies.

STEP 5

Top the pies with their lids, pressing the edges gently together to seal – you don’t need to seal them with milk or egg as they will stick on their own. Will keep frozen for up to one month.

STEP 6

Brush the tops of the pies with the beaten egg. Bake for 20 mins until golden. Leave to cool in the tin for 5 mins, then remove to a wire rack. To serve, lightly dust with the icing sugar. Will keep for three to four days in an airtight container.

Easy meatballs - Homemade Recipe

BBC Good Food magazine's food editor Barney & his daughter Maisie love making these sausage and beef meatballs to serve on spaghetti with hidden vegetable tomato sauce. 

Ingredients:

300g good-quality pork sausage (about 4 large or 8 chipolatas)

1 small onion

1 carrot

1 tbsp dried oregano

500g lean beef mince

50g parmesan , finely grated, plus extra to serve

75g dried breadcrumb

1 medium egg

1 tbsp olive oil

For the tomato sauce: 

1 carrot (finely grated)

2 sticks of celery (grated)

1 courgette (coarsely grated)

3 garlic cloves (finely grated)

2 red peppers

1 tbsp olive oil

1 tbsp tomato purée

pinch golden caster sugar

splash red wine vinegar

3 x 400g tins chopped tomatoes

cooked spaghetti , to serve

handful basil leaves , snipped

Procedure: 

STEP 1

KIDS the writing in bold is for you. GROWN-UPS the rest is for you. Squeeze some sausages. Get your child to squeeze all the sausagemeat out of the skins into a large bowl. They can hold the sausages or do it by squashing them on a board.

STEP 2

Get grating. Get your child to coarsely grate the onion and finely grate the carrot. If the onion starts to hurt their eyes, get them to wear goggles, which is good fun. Grating can take a bit of strength, so you may need to help. Tip these vegetables in with the sausages. While you have the grater out, grate the Parmesan, other vegetables and garlic for the sauce, and set aside.

STEP 3

Make a marvellous mix. Next, get your child to add all the other meatball ingredients one by one, except the olive oil, into the bowl and season with black pepper.

STEP 4

Squish everything together. Get the child to squish everything together through their hands until completely mixed. Keep an eye on younger children to make sure that they don’t taste any of the raw mix.

STEP 5

Roll meatballs. Children as young as three can now roll the meatball mix into walnut-sized balls, then place them on a board or tray. This mix should make 40 balls – counting these is great way to help teach older children basic division. Cover the meatballs with cling film and have a little tidy up.

STEP 6

Prepare the red peppers. Firstly, peel the peppers with a vegetable peeler, cut off the tops and bottoms and remove the seeds. Cut the peppers in half and children from the age of four can cut the peppers into strips.

STEP 7

Make the sauce. A grown-up will need to help here. Heat the oil in a large saucepan. Add the vegetables and garlic and cook for 5 mins. Stir in the tomato purée, sugar and vinegar, leave for 1 min then tip in the tomatoes and simmer for 5 mins. Get the child to help blitz the sauce with a hand blender. Gently simmer the sauce while you cook the meatballs.

STEP 8

Cook the meatballs. Brown the meatballs in the olive oil on all sides then pop them into the sauce, working in batches if necessary. Simmer the meatballs in the sauce for 15 mins, gently stirring until they are cooked through. It’s ready to eat now or cool and freeze in suitable batches for up to 6 months. Serve with spaghetti, some basil and extra Parmesan, if you like.

Mezze Plate with Toasted Za’atar Pita Bread - Food Easy Recipe

Yep, we officially give you permission to eat a giant plate of snacks for dinner. Meet the 15-minute mezze plate with toasted za’atar pita bread. It’s a medley of tasty hors d’oeuvres, creamy spreads and irresistible herbed pitas. The best part? It requires practically zero cooking.

Ingredients:

 

4 whole-wheat pita rounds

4 tablespoons extra-virgin olive oil

4 teaspoons za’atar

1 cup Greek yogurt

Kosher salt and freshly ground black pepper

1 cup hummus

1 cup marinated artichoke hearts

1 cup sliced roasted red peppers

2 cups assorted olives

2 cups cherry tomatoes

4 ounces salami

Procedure: 

1. Heat a large skillet over medium-high heat. Brush both sides of each pita with olive oil and season with the za’atar.

2. Working in batches, add the pita to the skillet and toast until golden brown, about 2 minutes per side. Slice each pita into quarters.

3. Season the Greek yogurt with salt and pepper.

4. To assemble, divide the pitas, Greek yogurt, hummus, artichoke hearts, roasted red peppers, olives, tomatoes and salami among four plates.

Honey-Lime Chicken and Veggies in Foil - Food Easy Recipe

Dinner doesn’t seem so hard when there’s no cleanup involved. Each portion of this honey-lime chicken and veggies cooks inside a little foil packet that you place directly on the grill. Once everything’s cooked, just throw away the foil.

Ingredients: 

3 tablespoons unsalted butter, melted

2 tablespoons extra-virgin olive oil

2 garlic cloves, minced

1 tablespoon minced ginger

2 tablespoons honey

Zest of 1 lime

Four 6-ounce chicken breasts

1 teaspoon cumin

½ teaspoon smoked paprika

1 bunch asparagus

Kosher salt and freshly ground black pepper

2 ears corn, halved

2 tablespoons chopped fresh cilantro

¼ cup thinly sliced green onion

Procedure: 

1. In a small bowl, stir together the butter, olive oil, garlic, ginger, honey and lime zest.

2. Using 12-inch sheets of foil, build four packets. Place a chicken breast in the center of each. Season it with cumin and paprika. Divide the asparagus among the packets. Brush the chicken and asparagus with the honey-ginger sauce and season with salt and pepper. Fold the foil over the food inside and crimp several times to seal.

3. Preheat a grill or grill pan over medium-high heat. Grill the packets until the chicken is cooked through, 10 to 12 minutes.

4. About 5 minutes before the chicken is finished, add the corn to the grill and cook until it’s browned on all sides, about 5 minutes.

5. Garnish the chicken with cilantro and green onion before serving.

Mini Chicken Shawarma - Food Easy Recipe

Chicken, we love you, but sometimes you fall into a rut. These mini chicken shawarma sandwiches are the perfect way to invigorate our relationship. Typically cooked on a rotisserie and shaved off in thin slices, our take on this classic Middle Eastern dish is much simpler to make at home. Thanks to a quick marinade and a creamy herb sauce, these two-bite pita pockets are delightfully zesty and flavorful. And the best part? They’re small, so you can eat as many as you like. 

Ingredients: 

1 pound chicken tenders

¼ cup extra-virgin olive oil

Zest and juice of 1 lemon

2 teaspoons garlic powder

1 teaspoon ground cumin

¾ teaspoon ground coriander

½ teaspoon smoked paprika

1 teaspoon freshly ground black pepper

Sauce: 

1¼ cups Greek yogurt

1 tablespoon lemon juice

1 garlic clove, grated

¼ cup chopped fresh parsley

2 tablespoons chopped fresh dill

Kosher salt and freshly ground black pepper

½ red onion, thinly sliced

4 leaves romaine lettuce, shredded

½ English cucumber, thinly sliced

2 tomatoes, chopped

16 mini pita breads

Procedure: 

1. MAKE THE CHICKEN: Place the chicken in a large resealable plastic bag. In a small bowl, whisk together the olive oil, lemon zest, lemon juice, garlic powder, cumin, coriander, paprika and pepper to combine. Pour the marinade into the bag, seal and toss the chicken well to coat. Let the chicken marinate for 30 minutes to 1 hour. 

2. MAKE THE SAUCE: While the chicken marinates, stir together the Greek yogurt, lemon juice and garlic in a medium bowl. Stir in the parsley and dill; season with salt and pepper. Cover and refrigerate.

3. Heat a large skillet over medium heat. Remove the chicken from the marinade, letting the excess drip off, and cook until it’s well browned on both sides and fully cooked, about 4 minutes per side. Chop it into bite-size strips.

4. To assemble, divide the chicken, onion, lettuce, cucumber and tomato evenly among the pitas.

Easy Gyudo - Food Easy Recipe

Ingredients:

1/2 lb sliced beef (sukiyaki style if you can find it)

1 medium onion (sliced)

2 bowls of steamed rice

1 tsp hon-dashi (soup stock powder)

3 tbsp soy sauce

2 tbsp sake

2 tbsp sugar

1 tsp grated ginger

Cooking Instructions:

1. Place hon-dashi, sliced onion, and 1 cup of hot water in a medium saucepan

2. Boil, then simmer for 6 minutes over medium heat

3. Add mixed spices (soy sauce, sake, sugar, ginger) and beef

4. Boil, then simmer on medium heat (covered) for 10 minutes

5. Serve gyudon atop a bowl of steamed rice, along with some liquid from the saucepan (adjust to your preference, but it shouldn’t be soupy)

Beef Salpicao - Food Easy Recipe

Ingredients:

2 pounds ribeye steak, cut into 1-inch cubes

salt and pepper to taste

¼ cup Worchestershire sauce

¼ cup soy sauce

1 teaspoon sugar

¼ teaspoon red chili pepper flakes

2 tablespoons butter

1 tablespoon olive oil

1 head garlic, peeled and minced

Cooking Instructions:

1. In a bowl, combine beef and salt and pepper to taste. Marinate for about 10 minutes.

2. In a small bowl, combine Worcestershire sauce, soy sauce, brown sugar and red chili pepper flakes. Whisk together until sugar is dissolved. Set aside.

3. In a wide, thick-bottomed pan over medium heat, add butter and oil. When butter begins to melt, add garlic. Cook, stirring regularly, for about 1 minute or until garlic lightly browns.

4. Increase heat to high, stirring garlic continously to prevent from burning. Make sure pan is very hot. Add beef and spread across pan. Allow to sear for about 1 to 2 minutes and then turn to sear on other side.

5. Add Worcestershire-soy sauce mixture and continue to cook, stirring regularly, for about 3 to 5 minutes. Serve hot.

Famous Rodic’s-Style Beef Tapa - Food Easy Recipe

Ingredients:

500 g beef sirloin tapa cut, slice into 1 cm strips against the grain

1/4 cup brown sugar

1/4 cup soy sauce

1/2 tsp garlic powder

1/4 tsp pepper

1 tsp oil

2-4 cups water

garlic rice, to serve

sunny side up egg, to serve

tomato wedges, to serve

Cooking Instructions:

1. Boil together beef, sugar, garlic powder, pepper, oil and water.

2. Boil until beef is tender and easily pulls apart.

3. Once tender, drain from liquid and flake/ shred the meat. Leave the liquid in the same pan.

4. After shredding meat, put back in liquid and continue cooking until all the liquid has evaporated.

5. Turn off fire and set aside.

6. Put rice on plate, top with shredded beef.

7. Serve with fried egg and tomato wedge on the side.

Pinoy Shawarma Rice - Food Easy Recipe

Ingredients for the Shawarma Rice:

Beef tapa, chopped (recipe below)

Oil for cooking tapa

Cucumber salad (recipe below)

Garlic yogurt sauce (recipe below)

Ingredients for the Cucumber Salad:

1 pc cucumber, seeded, havled & sliced thinly

4 pcs tomato, seeded, sliced

Ingredients for the Garlic Yogurt Sauce:

1 small tub yogurt (125ml)

1/4 tsp garlic powder

1/4 tsp minced fresh garlic

1/8 tsp salt

Ingredients for the Shawarma Rice:

2 cups long grain rice (Jasmine or basmati)

2 cups water

1/4 cup margarine

1/2 tsp kasubha

Ingredients for the Beef Tapa:

500 g beef sirloin, tapa cut

1/4 cup soy sauce

2 tbsp brown sugar

1 tsp garlic powder

1/2 tsp black pepper

Bird’s eye chili, optional

Procedure:

1. Toss cucumber salad ingredients together in a bowl, serve on the side of shawarma rice.

2. Mix together all ingredients for garlic yogurt sauce. Keep mixed sauce in the chiller until ready to use.

3. Rinse rice, put in a rice cooker together with water, margarine and kasubha. Cook rice as you would. Once cooked, fluff rice to distribute color. Set aside and keep warm.

4. In a bowl, marinate beef in soy sauce, brown sugar, garlic powder and black pepper for 20 minutes or overnight.

5. Pan fry marinated tapa in oil until browned. Chop into pieces.

6. To assemble, put rice on plate, cucumber salad on the side. Top minced tapa over rice.

7. Drizzle garlic yogurt sauce all over the beef & rice. Serve with more garlic sauce on the side. Enjoy.

Easy Callos - Food Easy Recipe

Ingredients:

2 lbs. beef tripe

4 pcs. Chinese sausages, sliced diagonally

1 (16 oz.) can pork and beans

6 to 8 pcs. small bell peppers (green and red), sliced

1 medium yellow onion, diced

1 tbsp. green onions, chopped

1 (8 oz.) can tomato sauce

1 cup beef broth

½ tsp. garlic powder

3 tbsps. cooking oil

1 tsp. whole peppercorn

salt to taste

Cooking Procedures:

1. Cook the beef tripe in a pressure cooker for 50 minutes or until tender. Set aside.

2. In a cooking pot, heat oil then sauté the onion. Add the whole peppercorn and cook until the onion get soft.

3. Add the cooked beef tripe. Sauté for 2 to 3 minutes.

4. Put-in the Chinese sausages. Stir and cook for 2 minutes.

5. Pour-in the tomato sauce and the beef broth then stir. Let boil then cover and simmer for 30 minutes.

6. Add the pork and beans then stir. Cook for 5 minutes.

7. Put-in the bell peppers. Cook for 4 to 6 minutes.

8. Add the garlic powder and salt to taste. Stir.

9. Transfer to a serving bowl. Top with chopped green onions.

10. Serve and enjoy your callos!

Steak With Stout Beer Mushroom Sauce - Food Easy Recipe

INGREDIENTS:

For The Steak:

1 tbs unsalted butter

4, 6 oz Steaks

Salt and pepper for seasoning

For the Mushroom Sauce:

3 tbs butter

1/4 cup shallots, chopped

4 cloves of garlic, minced

4 cups Crimini mushrooms, sliced

2 tbs olive oil (if necessary)

12 ounces Stout Beer

1/2 tsp salt

1 tsp sugar

1 tbs balsamic vinegar

 

INSTRUCTIONS:

1. Preheat oven to 350.

2. In a pan over medium heat, melt 3 tbs butter. Add the shallots and cook until transparent, about 3 minutes. Add the garlic and stir. Add the mushrooms and cook until the mushrooms are soft and dark brown, about 5 minutes. Add the olive oil if the pan starts to get dry. If you add the beer before the mushrooms are cooked through, they will absorb too much of the beer flavor.

3. Reduce heat to medium and add the beer and allow to cook until reduce by more than half, about 10 minutes. Stir occasionally. You can cook the steaks while the sauce is reducing (see below).

4. Once the sauce has reduced, add the remaining ingredients and stir to combine.

5. Pat the steaks dry with a paper towel, and season all sides generously with salt. Sprinkle liberally with pepper.

6. In a sperate pan, heat 1 tbs butter until melted and the pan is very hot but not smoking. Add the steaks and cook on each side until a brown seared crust has formed, about 2 minutes per side. Don’t crowd the pan or the the cooking temperature will fall below what the steaks need for a good sear. Cook in two batches if necessary. Move steaks to a sheet pan or baking dish.

7. Cook in the oven for 5-7 minutes, or until desired level of doneness. Allow to rest for at least 5 minutes.

Spicy Pepper Steak - Food Easy Recipe

Fans of quick and easy will love this asian-inspired stir-fry dish. Beef, bell pepper and rice get a dip in a spicy sauce and a sprinkle of toasted sesame seeds.

INGREDIENTS:

Marinade:

¼ cups soy sauce

2 tablespoons brown sugar

4 cloves garlic, minced

2 tablespoons rice vinegar

1 tablespoon Sriracha sauce (more if desired)

3 tablespoons coconut oil

4 tablespoons canola oil

1 medium red onion, thinly sliced

1 lb thinly sliced fajita beef

Vegetables:

1 red pepper, chopped

1 yellow pepper, chopped

1 zucchini, halved and sliced

1 tablespoon cornstarch

¼ cup chopped cilantro

INSTRUCTIONS:

1. In a bowl combine all marinade ingredients, whisk together until well combined. Combine beef and marinade in a resealable bag. Mix together until beef is evenly coated with marinade. Refrigerate for 30 minutes or overnight.

2. Heat a large skillet over medium-high heat. Add beef with marinade and vegetables to skillet, sauté for 10 minutes or until beef begins to brown. In a small cup combine cornstarch and ¼ cup of water, whisk together until smooth. Add to beef, bring to a simmer until the sauce begins to thicken. Toss with cilantro.

3. Serve beef with white rice or rice noodles.

Korean Beef Stew - Food Easy Recipe

I first ate Korean Beef Stew at the old Kimchi Korean Fastfood in the mid-seventies. My love for Korean beef stew inspired me to make my own version similar to the Kimchi Korean beef Stew. Here is my version that is a hit with my guests.

Korean Beef Stew Ingredients: 

1k beef ribs (half kilo is lean and half kilo are beef shanks or short ribs)

1/2 cup sugar

2 tbsp sesame oil

2 tbsp rice wine

3/4 cup soy sauce

1 head crushed garlic

1 onion head

1 Tbsp Ginger, crushed

1 cup green onions, sliced

salt

pepper

2 pieces red sili finely chopped (use more if you want it spicy)

A. Preparation

Combine the first 8 ingredients

Marinate beef overnight

B. Cooking

4tbsp oil

water

Procedure: 

1. Heat oil and sear marinated beef

2. pour marinade

3. add enough water just to submerge beef

4. simmer over low heat (2 hours) until tender or pressure cook for 35-45 minutes. (Tip: test at 35 minuts if beef is tender)

5. season to taste with sugar, salt, pepper and red sili

6. garnish with green onions, 1 tsp sesame oil, sesame seed.