Cuisine: Beef

Shabu Shabu

What is shabu shabu? It’s a Japanese hot pot, featuring paper-thin slices of meat and fresh vegetables cooked together in a large open pot.The best thing about shabu shabu is that the ingredients can be customized to your own taste and preferences, from a wagyu beef to healthy vegetables.

By Leslie Blythe

Crispy Orange Beef

Deep-Fried Doesn't Have to Mean Greasy, this beef only about 2 tablespoons of oil. Traditionally, Crispy Orange Beef is made by frying multiple batches of lightly battered beef in about 8 cups of oil. This recipe replaces the batter with a coating of cornstarch and freezing the dredged pieces of beef for easier handling as well as decreasing the oil. The sauce uses orange pith as well as zest to add complex bitter notes.

By Leslie Blythe

  • Prep: 20 mins
  • Cook: 15 mins
  • Yields: 4 Servings

Tex-Mex Stew

I love pulling things from my pantry and freezer and making dinner. This Tex-Mex Stew didn't seem like it would be very good because it uses frozen peppers and onion soup mix, but I was wrong. It takes 5 minutes to prep and about 15 minutes to cook. I didn't even use a fork to eat it, just tortilla chips. You could actually pour it into a bag of Fritos, like Frito Pie.

By Leslie Blythe

  • Prep: 5 mins
  • Cook: 15 mins
  • Yields: 6 - 8 Servings

Slow Cooker Texas Roadhouse Pot Roast

This Slow Cooker Texas Roadhouse Pot Roast is so simple to make and packed with flavor. With a touch of BBQ and tomato sauce, this effortless pot roast makes for a delicious dinner.

By Leslie Blythe

  • Prep: 15 mins
  • Cook: 8 hrs
  • Yields: 6 Servings

Sheet-Pan Skirt Steak With Balsamic Vinaigrette, Broccolini, and White Beans

Sheet-Pan Skirt Steak With Balsamic Vinaigrette, Broccolini, and White Beans is ready in 30 minutes. The zesty vinaigrette gets used two ways: as a marinade for the steak and a sauce for serving. The steak cooks over the broccolini and white beans, flavoring them with its tasty juices.

By Leslie Blythe

  • Prep: 15 mins
  • Cook: 15 mins
  • Yields: 4 Servings

Marinated Tri-Tip

Marinated Tri-Tip is the ultimate summer meal on the grill. This marinade is tangy, spicy and full of flavor. By bringing the leftover marinade to a rolling boil you can use it as a finishing or basting sauce for the meat.

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 40 mins
  • Yields: 6 Servings

Burger Upgrade

You can upgrade your burger by buying both ground beef and turkey and mixing in cheese, bacon, onions, etc. These are custom, made-to-order burgers that will sure to please everyone.

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 10 mins

Marinated Grilled Tri-Tip

Marinades have only three main components: acid, fat, and flavorings. Marinades add flavor tenderizes the meat by breaking down the outer layers of connective tissue. The fat or oil is to help retain moisture and creates a caramelized brown finish during cooking. Flavorings are what make your marinade go from so-so to spectacular, which can be fresh and dried herbs, spices, onion, garlic, and condiments and sauces like mustard, soy sauce, sugar, molasses, honey, and ginger. This Marinated Grilled Tri-Tip has all those components. You can use it on all types of beef - London Broil, flank steak, skirt steak, etc. I always marinate meat in a ziplock bag.

By Leslie Blythe

  • Prep: 15 mins
  • Cook: 25 mins
  • Yields: 8 - 10 Servings

Ikea Swedish Meatballs with Cream Sauce

The largest IKEA in the United States just opened in Los Angeles. It’s absolutely massive. They almost need to put in a trolley! This is about their iconic Swedish meatballs and the beauty of it is that you can buy them frozen after you buy your GRÖNKULLA, FLÄRDFULL, SMÖRBOLL and (I always buy) their paper napkins. I know a lot of people that do not live near an IKEA, so here is a recipe to make them yourself.

By Leslie Blythe

  • Prep: 30 mins
  • Cook: 30 mins
  • Yields: 4 - 6 Servings

Steak Fajita Skillet

This Steak Fajita Skillet is so easy and good. It's super cheesy and made in under 30 minutes! "Fajita" literally translates to "little skirts" or "little bands.The key is to not trim off too much of the fat that covers one side of the steak. They'll melt into the cracks as the meat cooks, making each bite juicier and tastier.

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 20 mins
  • Yields: 6 Servings