BEEF (RED MEAT) ENTREES

BEEF (RED MEAT) ENTREES Beefy Asian Lettuce Cups 1/2# extra lean ground sirloin 1 small onion finely diced 1/2 bell pepper finely diced 1 celery stick 6-8 inches finely diced 2 cloves of garlic grated or finely diced 1/2 cup shredded cabbage 1/4 cup edamame 1 inch of fresh ginger peeled or grated 2 tablespoons fresh chopped cilantro 2 tablespoons reduced sodium soy or Braggs Liquid Amino 1/8 teaspoon olive oil 1/4 teaspoon sea salt & pepper 12 bibb lettuce leaves Dice all vegetables to prepare for cooking and set aside for cooking. In a large skillet sprayed lightly with cooking spray, brown ground sirloin until cooked completely. Drain in colander and set aside. Wipe out the skillet with a paper towel. Spray lightly with cooking spray. Add all the vegetables and garlic to skillet and cook on medium high heat until lightly cooked and onions become translucent about 5 minutes. Add beef to vegetables in skillet stirring to combine. Add ginger, soy or Braggs sauce, olive oil, salt and pepper and stir to combine. Cook about 3-4 minutes until everything is well combined. Add cilantro. Turn off heat and stir. Serve in lettuce leaves about 1/4 cup per leaf. Makes 2-4 servings. Chili ¼ lb of ground sirloin 1 ½ cups of chopped tomatoes ½ cup of water 1 Tbsp onion minced Pinch garlic powder ¼ tsp chili powder Pinch of oregano Cayenne pepper to taste Sea salt and pepper to taste Brown ground sirloin in small frying pan. Add onions and garlic. Stir in tomatoes and water. Add spices and simmer slowly until liquid is reduced. The longer it cooks, the more tender and flavorful it will be. Add a little water as needed to prevent burning. Serve with chopped green onion or tomato to garnish and salt and pepper to taste. Fajitas Carne Asada 3.5 oz of beef or chicken, cut into strips or flank steak asada 1 1/2 cups of tomatos 1 thin slice of onion cut into thin strips 1 clove garlic, chopped 3 tablespoons lemon juice 2 tablespoons orange juice

1/8 teaspoon of chili powder pinch of cayenne pepper Marinate meat in lemon juice and spices. Barbeque for carne asada or cook strips in a frying pan with garlic and onions. Add chopped tomatoes during the last five minutes of cooking and enjoy with lettuce leaf mock tortillas and salsa. Fennel & Rosemary Beef Tenderloin With Creamy Mustard Sauce 2 3 lbs. Beef Tenderloin 1/4 cup Unsweetened Coconut Milk 1 tbsp. Plain Greek Yogurt 2 tbsp. Dijon Mustard 2 tsp. Fresh Lemon Juice 1 Tbsp. Extra Virgin Olive Oil 1 tbsp. Finely Chopped Rosemary 1 ½ tsp. Ground Fennel Seed 1 tsp. Sea Salt ½ tsp. Fresh Cracked Black Pepper Directions: Preheat oven to 375. In small bowl, combine olive oil, rosemary, fennel, salt and pepper. Stir to make a paste. Pat beef dry with paper towels and rub paste into the meat coating completely. In another small bowl, whisk together coconut milk, yogurt, mustard and lemon sauce. Refrigerate till time to serve. Place tenderloin on rack in a shallow roasting pan so juices are free to fall away from meat. Bake till internal temps reach 130 for medium rare, 135 for medium, between 40 50 minutes. Transfer roast to a carving board and let it rest for 10 15 minutes. Recommended to use a cutting board with a well to collect the juices. Carve into 1/3 to 1/2 inch thick slices. Servings may vary depending on the weight of the tenderloin @ 5 6 oz. each. Will not freeze well, unless you like your meat well done. Serve with Tarragon Cauliflower and roasted asparagus for a scrumptiously romantic meal. Serve mustard sauce separately. Try recipe using chicken, cooking to appropriate poultry temperatures, for a real winner! Grilled Flank Steak with Pepper Rub & Fresh Tomatoes 1 (1 lb) flank steak, trimmed

RUB: ½ tsp sea salt ½ tsp ground cumin ½ tsp freshly ground black pepper ½ tsp ground coriander 1/8 tsp ground red pepper SALSA: 1 ½ cups diced red and yellow grape tomato 2 Tbsp sliced green onions 4 tsp chopped fresh oregano 1 Tbsp EVOO 2 tsp red wine vinegar 1/8 tsp sea salt 1/8 tsp freshly ground black pepper Preheat grill to medium-high heat. Score flank steak on both sides. Combine first 6 ingredients of rub in a small bowl. Rub spice mixture evenly over both sides of steak. Place steak on grill rack coated with cooking spray. Grill 7 minutes on each side for medium. Let stand 5 minutes. Cut steak diagonally across grain into thin slices. Combine all of the Salsa ingredients into a bowl. Serve salsa over steak. Serve with steamed green beans or salad. Ground Buffalo with Spaghetti Squash 1 spaghetti squash, roasted 1 pound ground buffalo 1 onion, finely chopped 2 garlic cloves, minced 1 serrano pepper, minced1 teaspoon ginger, grated 6 ounces coconut milk 1 teaspoon cumin 1 teaspoon adobe chili powder 1 teaspoon ground coriander 3/4 teaspoon turmeric 1 1/2 teaspoons salt Directions: In a large skillet, cook the onions and buffalo until the meat is brown. Mix together all the spices and stir them into the meat. Stir in garlic, ginger and serrano. Cook 30 seconds. Add coconut milk and cook 1 minute. Serve over spaghetti squash and top with chopped green onions. Italian Casserole 1 spaghetti squash cooked and shredded 2 lbs ground buffalo 1 large onion chopped 5 toes garlic chopped 1 large green bell pepper chopped 4 large tomatoes chopped 2 Tbsp Italian seasoning Brown ground buffalo in skillet. Drain. Add onions, garlic, bell pepper, and Italian seasoning. Continue to sauté until onions are clear. Add tomatoes and continue to cook until all vegetables are tender. Add meat mixture to casserole dish

with spaghetti squash and stir gently to combine. Place in oven for 15 minutes and serve. Jicama Hash 6 oz. ground sirloin 1 ½ cup coarsely chopped cabbage 1 cup jicama ½ red bell pepper ½ yellow bell pepper ½ small onion ¼ cup unsweetened almond milk 1 ½ cup water 2 tbsp. Worcestershire sauce 1 tsp. sea salt ½ tsp. ground red pepper (not cayenne) Directions: Peel and dice jicama. Dice bell peppers and onion. In large pot, bring water to a boil. Add jicama and cook for 6 minutes. Drain. In skillet, brown beef and crumble. Add all of the veggies to the skillet with meat and sauté till veggies begin to wilt. Add almond milk and cook for 2 more minutes. Serves 1 This is a great complete meal and is full of flavor. Mexican Flavored Sirloin (almost like a chili) Makes 3 4 Servings 1 lb. ground sirloin ½ cup onion, diced 2 cans organic tomato sauce (16 oz) 1 can chopped green chilies 2 cans diced tomatoes 2 tsp. chili powder 1 tsp. ground cumin 1 tsp. minced garlic ½ tsp. oregano leaves ½ tsp. crushed red pepper flakes (optional) Brown onion and ground sirloin, add chilies, tomato sauce, diced tomatoes, spices and simmer.

New Year s Corned Beef & Cabbage This takes 3 days, so start early! Main: Brine: 2 3 lbs. Beef Tenderloin 1 medium Green Cabbage 1 medium Yellow Onion 4 medium Turnips 1 tbsp. whole allspice berries 1 tbsp. whole mustard seed (brown or yellow or both) 1 tbsp. coriander seeds 1 tbsp. red pepper flakes 1 tbsp. whole cloves 1 tbsp. whole black pepper corns 9 whole cardamom pods 6 large bay leaves 2 tsp. ground ginger ½ stick cinnamon ½ gallon water 2-3 tbsp. sea salt (pink salt will alter the color of the meat) Directions: Place allspice, mustard, coriander, red pepper flakes, cloves, peppercorns and cardamom in skillet and toast on high heat till fragrant and the mustard seeds start to pop. Remove from heat and place in mortar. Crush spices together slightly to crack the seeds. Crush bay leaves and add to crushed spice mixture. Add ginger, mix well. While cooking the beef, quarter the turnips and onion. Wedge the cabbage into 8 pieces and cut them in half or in thirds depending on the size you want your cabbage pieces. Place in Ziploc to keep from oxidizing, and refrigerate till needed. In large stock pot, place water, ½ the seasoning (about 3 tbsp.) and the ½ stick of cinnamon and bring to a boil. Remove liquid (brine) from heat and allow to cool completely. Place in fridge till cold. While chilling the brine, rub meat with salt evenly to prep for brine. Pour brine into large 1 or 2 gallon sized Ziploc bag, add beef to brine, remove as much air as possible seal and refrigerate 2 3 days. Remove beef from brine and place in slow cooker with just enough brine to cover sides of beef, but not cover the top. Cook on high for 2 3 hours, watching the brine level. Add more brine if necessary to keep meat from drying out. Pull tenderloin out of brine. Add cabbage, onion and turnips and the remainder of brine. Put tenderloin back in cooker and cook for one additional hour. Slice beef thin and serve over cabbage and turnips for a wonderful New Year s treat!

Serving will vary depending on size of tenderloin, 5-6 oz. of the tenderloin per serving. (2 lbs. should yield approx. 5 servings, 3 lbs. should yield approx. 9 servings.) This is an uncured tenderloin and will not be pink in appearance, nor will it be as salty. This is a special occasion recipe, given the salt content, and should not be a staple. Freezes well for later enjoyment. Peppered Bison Steaks 4 (6oz.) Buffalo Steaks 2 tbsp. Extra Virgin Olive Oil 3 tbsp. Minced Garlic 2 tbsp. Black Peppercorns 2 tbsp. White Peppercorns 2 tbsp. Red Peppercorns 2 tbsp. Green Peppercorns Mix olive oil and garlic. Rub into steak. Crush all peppercorns except green in spice grinder. Crush the green peppercorns with side of knife and add to ground peppercorns. Spread peppercorns on plate and roll edges of steak to coat just the sides of each steak. Prep only the bottom of Foreman grill with 0 calorie nonstick olive oil cooking spray. Cook steaks on open Foreman grill. Flip steaks approx. 2-3 minutes, and cook for an additional 2-3 minutes. (Buffalo is best when only cooked to medium, and a closed Foreman grill will cook it too fast.) Serves 4 Serve with your favorite steamed veggies and some mashed cauliflower for a meal the whole family will enjoy! Buffalo cooks FAST!!! For medium, internal temps should reach no more 160. If you do not like medium, tenderize it with mallet and add some water while cooking to help retain moisture, or else it will be tough and dry. Will not freeze well if you cook it to medium. If you plan to reheat, cook to rare (145 ) and put water on your plate in the microwave to prevent it from drying out. Pulled Steak & Peppers 1 ½ lb. Beef Filet or Sirloin 1 small Onion 1 small Jalapeno 1 each Bell Pepper Variety 1 Large Firm Beef Steak Tomato 2 tbsp. Extra Virgin Olive Oil

Course Ground Pepper 1 tsp. Pumpkin Pie Spice Season Beef with ½ tsp. Pepper Slice Onion & Bell Peppers into Sized Strips Chop Jalapeno Dice Tomato In Large Heavy Sauce Pan, and on Medium High Heat, heat 1 tbsp. Olive Oil and add Steak. Cook for 5 minutes turning once to brown both sides. Add onion and enough water to cover ingredients. Reduce heat to medium and simmer, covered for about 1 hour or until meat is falling-apart tender. Add water as needed to ensure it doesn t go dry. (tougher cuts will require longer times) Remove Meat from pan, strain & reserve liquid. Discard onion. Shred beef and set aside. Heat remaining oil over medium-high heat. Add Jalapeno and Pumpkin Pie Spice, cook briefly till fragrant. (about 30 seconds) Add Bell Pepper Strips, tomatoes, 2 cups of reserved liquid, meat and remaining pepper. Mix well, cook for 5 10 minutes more to heat through. Serves 4 Recommend serving with Roasted Turnips or Mashed Cauliflower Try it with Chicken! Should freeze well for later use, though peppers may lose their firmness. Rosemary Chocolate Beef Tenderloin 2 lbs. Beef Tenderloin ½ cup Chopped Shallots 1 Stalk Celery 1 Clove Garlic 2 cups Dry Red Wine 2 cups Low/No Sodium Added Beef Broth 2 tbsp. No Salt Added Tomato Paste ¼ tsp. Sea Salt ¼ tsp. Fresh Ground Black Pepper 1 Bay Leaf 1 Sprig Fresh Thyme 1 tbsp. Unsweetened Natural Cocoa Powder 1 tsp. Chopped Fresh Rosemary

Directions: Preheat oven to 425. Chop shallots and celery. Mince garlic. Heat 2 tsp. of oil in large saucepan over medium high heat. Add shallots and celery and cook about 5 minutes till softened. Add garlic and continue cooking for 2 more minutes. Add wine and broth and stir in tomato paste. Add the bay leaf and thyme. Bring mix to a boil and reduce heat to simmer. Simmer to reduce liquid to about ½ cup (about 40 minutes). While sauce is simmering, season meat with salt and pepper. In large skillet, heat 2 tsp. of the olive oil over medium high heat till hot. Add meat and sear till well browned on all sides. Transfer meat to roasting rack and place in oven for about 30 minutes. Internal temps should hit about 140. Remove from oven, cover with aluminum and let it rest while you finish the sauce. Strain sauce to remove non-liquids and stir in cocoa powder and rosemary. Slice tenderloin into ¼ 1/3 slices and serve with a teaspoon or two of the sauce drizzled over the meat. Servings approx. 5 @ 6 oz. per serving. Will not freeze well, unless you like your meat well done. Serve with Orange Scented Green Beans and Mashed Jicama flavored with Garlic Pepper. Shredded Venison Crockpot style 4 lbs. Venison Roast 1 ½ cups Arize catsup 3 tbsp. Stevia in the raw 1 tbsp. ground mustard 1 tbsp. lemon juice 2 tbsp. soy sauce 2 tsp. celery salt 2 tsp. Worcestershire sauce 1 tsp. onion powder 1 tsp. garlic powder 1/8 tsp. ground nutmeg Cut venison roast in half and place in 5 quart slow cooker. In large bowl, combine catsup, stevia, mustard, lemon juice, soy and seasonings. Pour over venison.

Cover and cook on high for 4.5 5 hours or until meat is tender (reduce to low and cook overnight if time is not an issue) Remove Roast from Crock and allow it to cool Pull Meat apart with fork and put back in sauce. 4-6 oz. per serving Serve with seasoned and steamed Broccoli & Mashed Cauliflower. Meat can be used without sauce in other recipes that call for shredded beef or chicken. Try this in our Stuffed Cabbage Rolls, yum! Southwest Garden Stew 6 oz cubed beef (tenderloin, sirloin, or filet) ½ large onion, chopped 3 cloves garlic, minced 1 lg. zucchini, chopped 1 med. yellow squash, chopped 3 tomatoes, chopped 1 tsp. chili powder 1 tsp. cumin 1 tsp. dried oregano 1 tsp. Italian seasoning ½ tsp. red pepper flakes 1 cooked chicken breast, cubed 3 cups organic chicken broth 2 Tbsp. coconut milk Cook beef in a large pot over medium heat until browned on all sides. Stir in onion, garlic, zucchini, squash and tomatoes. Cook while stirring for 3-5 minutes. Stir in chili powder, cumin, oregano, Italian seasoning and red pepper flakes. Stir in chicken, broth and coconut milk. Cover, reduce heat to low and simmer for 2 hours. If the stew becomes too thick, stir in a little water to reach the desired consistency. Stuffed Cabbage Head Cabbage 2 lbs. Grass-Fed Beef or Venison, pre-cooked and shredded 1 Head Cauliflower 3 stalks Celery ½ small Onion 14 oz. Can No Salt Added Diced Tomatoes (flavor of choice) 1 tbsp. Paprika ½ tbsp. Black Pepper 2 tsp. Garlic Powder 2 tsp. Onion Powder Juice of one Lemon

Preheat oven to 425 Core the cabbage, boil for 15 minutes. Remove from hot water and put in ice water to halt cooking. In food processor, take cauliflower, celery and onion and chop until cauliflower is about the size of rice. Mix vegetables together with meat and 1/2 paprika until fully combined. Strain diced tomatoes. Add remaining paprika, pepper, onion, garlic powder and lemon juice. Mash, but don t puree. Line backing dish with the outer most cabbage leaves to prevent burning To make your Cabbage Rolls, place approximately ½ cup of the meat mixture into a cabbage leave and roll it up, tucking in the sides. Line them up, closely packed, in the baking dish. Pour the tomato sauce over the rolls and place in oven for 45 minutes, until centers are hot. 2 cabbage rolls per serving. Should freeze well. Serve with steamed brussel sprouts or your favorite vegetable. Use leftover cabbage to make cabbage soup! Stuffed Squash Boats 1 medium Spaghetti Squash 1 lb. Ground Sirloin (or Chicken) ½ cup Chopped Onion ½ cup Chopped Green Pepper 2 medium Firm Roma Tomatoes 3/4 can No Salt Added All Natural Tomato Paste 1 Jalapeno (optional) 1-2 tbsp. Extra Virgin Olive Oil (to cook the meat with) 1 tbsp. Minced Garlic 1 tbsp. Italian Seasoning 1/8 tsp. Course Ground Pepper (to taste) Fresh Parsley for garnish Pre-heat oven to 375 Chop onion and green pepper Dice tomatoes Prep squash ahead of time: Cut squash lengthwise and remove seeds. Put squash in baking dish, add ½ inch water and bake for 30 40 minutes,. Allow to cool enough to handle. In large pot, brown the beef with garlic, onion and bell peppers. Season with spices. (If using chicken, cook all the way thru.)

Add tomato paste and ¾ cup water, stir. While meat is cooking, scoop out the squash. Be careful not to damage the shell. Mix squash and diced tomato into skillet with beef and veggies, until well blended. Cook covered about 10 minutes, stirring occasionally to keep from sticking. Liquid should be minimal. Reduce heat in oven to 350 Fill shells with mixture and place back in oven for about 15 minutes or until edges start to brown. Sprinkle with parsley and serve! Serves approx. 4-5 (1.25 Cups Per serving) Leave in squash boats for serving Freezes well Complement this wonderfully easy dish with steamed broccoli and cauliflower. Don t want to pay $6.00/lb. for ground chicken or sirloin? No problem, buy tenders or steak and process in food processor. Add ¼ cup water for each pound to help with separation during cooking. Vegetable Beef Stew 3 lbs. Grass Fed Beef Tenderloin or Sirloin Cut 4 cups Low Sodium Organic Beef Stock (all natural) 28 oz. can No Salt Added Crushed Tomatoes 1 large Onion 2 Celery Stalks 1 Cup Green Beans (Whole or Chopped) 2 Cups Chopped Cabbage 1 Green Bell Pepper ¼ cup Fresh Lemon Juice 2 tbsp. Minced Garlic 1 ½ tsp. Stevia in the Raw (optional) ¼ tsp. Ground Red Pepper ½ tsp. Coarse Ground Black Pepper Chop onion, celery, cabbage, and bell pepper into chunky sized pieces. Chop green beans if desired. In soup pot, over medium-high heat, brown beef. Add in beef stock, tomatoes, green beans, onion, celery, garlic and spices. (Do not add Stevia at this time.) Bring to a boil, then reduce heat to low and simmer, covered for 1 ½ hours, stirring occasionally Stir in cabbage and bell peppers, cover and continue to cook for 30 45 min, till beef is tender. Stir in lemon and Stevia and serve. Serves 8 Does not freeze well. Recommend to serve with mashed cauliflower and a dense salad.

Change meat and stock to chicken for a change in flavor. Zucchini & Ground Beef Helper 3 tbsp. Extra Virgin Olive Oil 1/2 Yellow Onion 1 1/2 lbs. Ground Beef Top Sirloin 2 Medium Zucchini 2 Medium Tomatoes 2 cups Broccoli & Cauliflower Medallions (see recipe) 2 tbsp. Minced Garlic 2 tbsp. Dried Oregano 1 tsp. Sea Salt (optional) Dice onion, tomato and zucchini. Process sirloin in meat grinder or food processor, if you were unable to find ground sirloin. Mix meat with garlic and oregano. Form small balls, about the size of a ½ dollar. In large pot, heat ½ oil and sauté onions till slightly translucent. Add ground sirloin balls and cook for 5 minutes, stirring occasionally. Add zucchini, tomatoes and medallions, cook till tender (add rest of oil if needed). Season with sea salt if desired. Serves 4 Enjoy this all in one dish as is or accompanied by mashed cauliflower for a real treat!