All posts tagged: beef

Broccoli beef 

Yep, I am a leftover queen……hey that should have been the name of my blog. I really dislike throwing food away so I come up with meals that do not taste like yesterday’s dinner. This was one of those recipes. Super easy, you just need to have all the stuff on hand. I served this with white rice, brown rice would work well too.     Left over steak, roast, venison, or buy a smaller lean steak and slice thin Broccoli washed and cut into larger than bit size pieces 1/2 small onion chopped finely Hoisin sauce 3 oz or half a 7 oz jar 2 tablespoons soy sauce aka bug juice 1 tablespoon corn starch 2 teaspoons fish sauce ( in oriental section of grocery store)  1/4 teaspoon fresh grated ginger 1 teaspoon sugar 1 1/2 cup water 1 tablespoon vegetable oil 1 teaspoon sesame seed oil ( you can omit this if you want)  Toasted Sesame seeds for garnish In a skillet heat vegetable oil up and place chopped onion in hot oil. Cook …

London broil style venison (or beef for the tender hearted)

If you have the prevledge of being one of the many folk who like and have access to venison, and are looking for a new way to prepare it….this is for you. I take a nice piece of hindquarter, 4 inches thick at the most. My choice is to marinade for three days up to five. However, 36 hours is the least amount that will still give that amazing flavor.  The first time I made this, several years ago, I actually had to show John the bag I had removed the meat from to prove it was venison and not beef. I still believe in the back of his mind he feels I was pulling his leg. It was that good if not better…..than that good!  1 cup soy sauce 1/4 cup vegetable oil….a nice light kind 3/4 cup Worcestershire sauce 3 cloves garlic. Smashed up and peeled 2 teaspoons garlic powder 1/2 large onion peeled and sliced into rings….then pop into sections (use these later on the bbq)  Crushed black pepper…..I like pepper so …

Green chile..venison, pork, or beef….Even vegetables

Late summer means Hatch chiles are available. If you are lucky enough to live in New Mexico then you know all about green and red chile sauces also known as Christmas… if you get both types on the same plate.  Or just the chiles themselves….ranging from mild to hot. You can buy them at supermarkets now, have them roasted fresh just as if you were in the land of enchantment. They freeze very easily so you can use them all year long. We freeze them with the black skin still on, just take your hands or a paper towel and wipe it off. Slit the chili open and remove the seeds, cut the stem off and you have mouth watering chili ready to use. A favorite and easy way to make a great dish with many types of meats or just a pot of veggies is as follows Crock pot Broth, beef works great if a veggie only dish use veggie broth about 1 1/2 cups 1 medium onion chopped 10 chiles skinned and chopped …