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Chinese Pepper Steak

  • 2 lbs Ribeye steak (2-inch long thin slices)
  • 1 red bell pepper (chopped into bite-size pieces)
  • 1 green bell pepper (chopped into bite-size pieces)
  • 1 medium white onion (chopped into bite-size pieces)
  • 2 tbsp vegetable oil (divided in half)

Sauce

  • 3 cloves garlic (minced)
  • 1 tsp black pepper
  • ½ tsp ginger (minced)
  • 2 tbsp brown sugar
  • ⅓ cup soy sauce
  • 1¼ cups beef broth
  • 2 tbsp rice vinegar
  • 1 tsp sesame oil
  • 2 tbsp cornstarch

INSTRUCTIONS

 

  1. In a large skillet heat 1 tbsp vegetable oil over medium-high heat. Add the steak to the pan and cook for 5-6 minutes or until lightly browned. Remove from skillet and place on a plate.

  2. Add 1 tbsp vegetable to skillet. Add the peppers and onions and cook for 3-4 minutes or until tender. 

  3. Add cooked steak back into the skillet.3

  4. Meanwhile add garlic, black pepper, ginger, brown sugar, soy sauce, beef broth, rice vinegar, sesame oil, and corn starch to a medium bowl. Stir until well combined and add to the skillet.

  5. Bring to a simmer and cook for 4-5 minutes until the sauce begins to thicken.

  6. Serve hot over rice and garnish with sesame seeds. Enjoy!

  7. Partially freeze the steak for 1-hour before slicing. This will make it easier to cut the steak into super thin slices for the most flavor.

  8. Sear the steak in 2 separate batches. This will allow the steak to brown and not steam.

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Beef and Cheese Mexican Sanchiladas

Ingredients:

For the Beef Filling:

1 pound ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 (14.5 oz) can diced tomatoes, drained
1 (4 oz) can diced green chilies
1 tsp ground cumin
1 tsp chili powder
Salt and pepper to taste

For the Sauce:

2 cups enchilada sauce (store-bought or homemade)
1/2 cup sour cream
For the Assembly:
12 small corn tortillas
2 cups shredded Mexican blend cheese
Chopped fresh cilantro (for garnish)
Sliced jalapeños (optional, for garnish)

Instructions:

1.Prepare the Beef Filling: In a large skillet, cook the ground beef over medium-high heat until it’s browned and cooked through. Drain any excess fat.
2.Add the finely chopped onion and minced garlic to the skillet with the cooked beef. Sauté for a few minutes until the onion is translucent.
3.Stir in the diced tomatoes, diced green chilies, ground cumin, chili powder, salt, and pepper. Cook for another 5 minutes, allowing the flavors to meld. Remove from heat and set aside.
4.Make the Sauce: In a separate bowl, mix the enchilada sauce and sour cream until well combined. This will be your delicious sauce for the Sanchiladas.
5.Assemble the Sanchiladas: Preheat your oven to 350°F (175°C). Take each corn tortilla and spoon a generous portion of the beef filling into the center. Sprinkle some shredded cheese on top of the beef.
6.Roll up the tortilla tightly and place it seam side down in a greased 9×13-inch baking dish. Repeat this process with the remaining tortillas.
7.Pour the enchilada sauce mixture evenly over the rolled tortillas. Make sure they are well coated.
8.Sprinkle the remaining shredded cheese over the top.
9.Bake: Cover the baking dish with foil and bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and the sanchiladas are heated through.
10.Garnish and Serve: Remove the foil and bake for an additional 5 minutes to lightly brown the cheese. Garnish with chopped cilantro and sliced jalapeños, if desired.
11.Serve: Serve your Beef and Cheese Mexican Sanchiladas hot. They are great with a dollop of sour cream and a side of guacamole or salsa.

mexican sandwich

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Taco Tater Tot Casserole

2 lbs lean ground beef
1 (1 1/4 ounce) package taco seasoning
1 (15 ounce) can corn, drained
1 (10 3/4 ounce) can Fiesta nacho cheese soup
1 (32 ounce) package tater tots
1 (8 ounce) package cheddar cheese
Directions :
brown beef drain.
stir in taco seasoning and water and simmer for 5 minutes.
add corn soup put in 9 x 13 pan and top with tater tots.
bake at 350 for 35 minutes.
take out top with cheese put back in oven for 5 minutes or till cheese is melted.
add ketchup or taco sauce when served

tatertot caserol

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Quesabirria Tacos
2 lbs beef chuck roast or brisket, cut into 1-inch cubes
1 white onion, roughly chopped
5 garlic cloves
2 bay leaves
1 tbsp cumin
1 tbsp oregano
1 tbsp chili powder
1 cinnamon stick
Salt and pepper to taste
Beef broth or water
Corn or flour tortillas
Instructions:
Season the beef cubes with salt, pepper, cumin, oregano, chili powder, garlic, onion and bay leaves. Add just enough beef broth or water to cover the meat.
Bring to a boil then reduce heat and simmer for 2-3 hours until beef is very tender.
Remove meat from liquid and shred with two forks. Reserve liquid.
Dip tortillas in the hot beef liquid to soften. Fill with shredded beef and any other desired taco toppings.
Optionally, dip assembled tacos in the beef liquid before serving for extra flavor.

Quesabirria Tacos
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