Recipe Ingredient: Beef & Veal

Easy Bibimbap

  • Whisk together 3 tbsp extra light olive oil, soy sauce, sesame oil, garlic and ginger; divide mixture in half. Toss beef with one portion and mushrooms with the other portion.
  • Heat 1 tbsp extra light olive oil in large nonstick skillet set over medium-high heat; cook mushrooms for 6 to 8 minutes or until browned and tender. Using slotted spoon, transfer to plate; set aside. In same skillet, cook beef for 3 to 5 minutes or just until browned around edges and cooked through. Using slotted spoon, transfer to plate; set aside. In same skillet, cook spinach, tossing until wilted.
  • Divide rice among 4 bowls. Arrange beef, mushrooms, spinach, bean sprouts, cucumber, carrots, kimchi (if using) and green onion in sections over top.
  • Heat remaining olive oil in small nonstick skillet set over medium-high heat; fry eggs, in batches, for 2 to 3 minutes or until crisp around edges but yolk is still runny. Place 1 egg in center of each bowl. Sprinkle with sesame seeds. Serve immediately with dollop of hot sauce.

 

Tip: For an authentic experience, mix all ingredients together in the bowl before eating. This allows flavors to blend together and the egg yolk and hot sauce to create a rich and flavorful sauce.

Warm Roast Beef Sandwich with Rosemary Roasted Onion and Olives

Give your roast beef sandwiches a lift with this flavorful roasted onion and olive medley. A heady horseradish-mustard enhanced mayo adds a nice punch, too.

  • Position racks in the top and bottom thirds of the oven and heat the oven to 425°F.
  • On a large rimmed baking sheet, mix the onion, olives, 1/4 cup olive oil, the rosemary, sugar, and 1/2 teaspoon each salt and pepper. Spread in the middle of the baking sheet. Dredge both sides of the tomato slices in the rosemary-olive oil, and arrange on the sides of the sheet. Roast on the bottom rack for 10 minutes. Remove the tomatoes and stir the onions. Continue to roast the onions until softened and golden, about 20 minutes.
  • Put the halved kaiser rolls on another baking sheet, cut sides up, and bake in the upper third of the oven for 10 minutes, adding 4 piles of 3 slices roast beef each to the roasting pan to warm through for the last 5 minutes.
  • Meanwhile, put the mustard in a small bowl and slowly whisk in the remaining 1/4 cup olive oil to emulsify. Stir in the horseradish.
  • Spread the mustard mixture on the cut sides of the rolls and mound the roast beef on the bottom halves. Season with salt and pepper. Divide the cheese, tomatoes, and onion mixture among the sandwiches and top with the top halves of the rolls. Serve warm.

Steak Tostadas

  • Preheat oven to 375ºF. Brush tortillas on both sides with olive oil; bake on parchment paper–lined baking sheets, turning halfway through cooking, for 8 minutes. Let cool.
  • Tomato Salsa: Meanwhile, mix together tomatoes, sweet onion, cilantro, jalapeño (if using), lime juice, salt and pepper.
  • Spread each tortilla with 2 tsp pesto; arrange steak slices over top. Spoon salsa over top.

 

Tip: Sprinkle with a Mexican cheese, such as queso fresco or Cojita.

Roast Beef and Pesto Roll-Ups

  • Fill bowl with ice water. Place steamer inside saucepan of water (steamer should not touch water). Bring to boil; steam asparagus for 3 to 5 minutes or until tender-crisp. Immediately plunge into ice water. Cut carrots lengthwise into quarters; steam as directed for asparagus.
  • On working surface, place 1 slice roast beef; spread with some of the pesto. Top with 2 asparagus halves, and 2 pieces each carrot, red pepper and cucumber. Roll up tightly and slice in half diagonally; secure each with toothpick. Wrap and refrigerate until ready to serve. Sprinkle with salt and pepper just before serving. Serve with hummus for dipping.

 

Tips:

  • Add mango and cilantro to roll-ups for an Asian twist.
  • If you have extra carrots, quarter them and serve on the side with extra hummus.

Steak and Black Bean Fajitas

  • Heat 2 tbsp olive oil in skillet set over medium heat; sauté red peppers, sliced onion, garlic, 1/4 tsp each salt and pepper, chili flakes and chipotle chili powder for about 4 minutes or until softened and golden. Drizzle with balsamic glaze, and 1 tbsp lime juice. Remove from skillet; set aside.
  • Heat remaining oil in skillet; sauté black beans, diced onion, cumin and coriander for about 4 minutes or until onion is softened. Remove from heat and mash beans with remaining lime juice; set aside.
  • Preheat grill to medium-high heat; grease grate well. Season steaks with remaining salt and pepper. Grill for 3 to 5 minutes per side or until internal temperature reaches 145°F for medium-rare. Let stand for 5 minutes; slice thinly across the grain.
  • Warm tortillas in microwave oven for 15 to 30 seconds. Spread black bean mixture down along center of tortillas. Divide pepper mixture and steak among tortillas; fold over tortillas to enclose filling.

 

Tip: Serve with guacamole if desired.

Prosciutto Wrapped Pork Tenderloin

  • Preheat oven to 400ºF. Pat tenderloin dry with paper towels; spread pesto all over pork tenderloin. Wrap pork with prosciutto slices to cover completely. Secure with toothpicks.
  • Place on foil or parchment paper–lined baking sheet. Drizzle with olive oil and season with pepper. Roast for 25 to 30 minutes or until internal temperature reads 160ºF and prosciutto is crisp. Tent loosely with foil; let stand for about 5 minutes or until internal temperature reaches 165ºF. Serve with additional pesto if desired.

 

Tip: Serve with brown rice and sautéed spinach or greens.

Thai Basil Beef

  • Heat 1 tbsp oil in skillet set over medium-high heat. Season steak with salt and pepper; sauté for 3 to 5 minutes or until browned but still pink inside. Transfer to plate.
  • Heat remaining oil in same skillet; sauté onion, garlic, ginger and peppers for 3 to 5 minutes or until peppers are tender-crisp. Add balsamic glaze, oyster sauce, sugar and 1 tbsp water to pan; bring to simmer.
  • Return beef and any accumulated juices to pan; stir-fry for 2 to 3 minutes or until beef is coated and cooked to desired doneness. Stir in fish sauce. Spoon over rice; sprinkle with basil.

 

Tip: Add sliced fresh hot red or green chili peppers if desired.

Asian Beef Burgers with Sriracha Mayo and Radishes

  • Radishes:
    In a small bowl, combine the radishes, olive oil, rice vinegar, salt, and pepper. Set aside.
  • Burgers:
    In a medium bowl, combine the beef, scallions, ginger, garlic, olive oil, soy sauce, sesame oil, and 1/2 tsp. salt. Form the mixture into four 1/2-inch-thick patties. Cover and refrigerate for 30 minutes.
  • Mayo:
    Combine the egg yolks and lime juice in a blender, and blend until the mixture is foamy, about 1 to 2 minutes. Slowly add the olive oil in a thin stream while the blender is on, until the mixture is emulsified and thickened. Add the sriracha and brown sugar, and continue to blend until smooth. Season to taste with salt and pepper.
  • Grilling the burgers:
    Prepare a gas or charcoal grill fire. Oil the grate. Brush some olive oil on each side of the burgers. Grill the burgers, flipping once, until an instant-read thermometer inserted into the centers of the burgers registers 135°F for medium rare, 8 to 10 minutes total.
  • Serve:
    Transfer the burgers to a plate, and tent them with aluminum foil while you toast the buns briefly on the grill, cut sides down. Spread the mayo on one cut side of the buns. Serve the burgers on the buns with the pickled radishes and cilantro sprigs.

Veal Parmigiana

  • In glass baking dish, combine 1 tsp olive oil, garlic, 1 tsp oregano, vinegar and pepper. Add veal cutlets; coat with mixture.
  • Place egg whites in shallow dish; place bread crumbs in separate shallow dish. Dip veal cutlets in egg whites, then in bread crumbs. Refrigerate for 20 minutes.
  • Preheat oven. Heat remaining oil in large skillet set over medium heat; sauté veal cutlets on both sides for 6 minutes until lightly browned. Place cutlets in glass baking dish. Reduce heat to low; sauté onions in oil remaining in skillet for 10 minutes.
  • Stir in tomatoes and remaining oregano; pour sauce over cutlets. Top with mozzarella slices and grated Parmesan. Bake for 30 minutes or until cooked through and sauce is bubbling.

 

Tip: Serve with linguine tossed with oregano and steamed zucchini.

Steak and Tomato Salad with Horseradish Dressing

  • Stir vinegar with 2 tbsp olive oil, Worcestershire sauce and garlic; toss with steak. Let stand for 1 hour.
  • Preheat grill to medium-high heat; grease grate well. Season steak with salt and pepper; grill for 4 to 5 minutes per side for medium-rare or to desired level of doneness. Let stand for 5 minutes; slice thinly.
  • Meanwhile, brush baguette slices with remaining olive oil. Grill for 30 to 60 seconds per side or until grill-marked and toasted.
  • Toss arugula with 1/3 cup Horseradish Dressing; toss with tomato wedges. Divide salad among 4 plates and top with sliced steak. Serve with remaining dressing.
  • Horseradish Dressing: Whisk together sour cream, olive oil, horseradish, vinegar, mustard, honey, salt and pepper. Stir in chives.