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In a large skillet or pan, cook the ground beef over medium-high heat, breaking it into small crumbles as it cooks using a meat chopper, wooden, or silicone spoon. Season the ground beef with the spices and garlic. Add in the mushrooms, diced tomatoes, mustard, Worcestershire sauce, and 1/2 cup grated cheddar cheese.

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Marinate the beef. Place the thinly sliced beef in a bowl and pour the marinade over the beef, making sure all the beef is covered in the marinade. Let marinate for 30-45 minutes in the refrigerator. Thread beef onto skewers. Remove from the refrigerator and gently thread the marinated beef onto the skewers. Grill.

Ground Beef and Potatoes {Easy Ground Beef Dinner}

Ground Hawaiian Beef is one of my go-to weekday recipes, made with lean ground beef, peppers, onions, and big chunks of pineapple with a sweet and sour Hawaiian-style sauce. You get a savory, salty taste from soy sauce and rice vinegar, while the ketchup and brown sugar add a sweet molasses-type flavor that goes perfectly with the beef.

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Season and Coat Beef: Toss the cubed chuck roast with salt and pepper in a bowl, then add the flour and toss to coat. Shake off any excess. Sear: In a dutch oven over medium heat, heat the olive oil. Add the beef to the hot oil and brown it on all sites to create a crispy outer layer.

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STEP FIVE: Add ½ cup of beef broth to the skillet and stir to combine. STEP SIX: Add in the remaining beef broth as well as the soy sauce and stir until thickened, about five minutes. Whisk in the butter and add salt and pepper to taste. STEP SEVEN: In a separate frying pan, heat a small amount of oil over medium heat.

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Then add garlic and ground beef. Once beef just starts to brown pour out excess oil. Next add shoyu and patis. Continue to cook until completely browned all the way through. Then add watercress and stir to combine. Cook until the watercress begins to wilt. Add tofu and continue to cook just until tofu is heated through.

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Once browned, remove beef to a plate. Add more oil to the pot if needed. Add the onions and garlic, and saute for 3-5 minutes, till golden brown. Add the tomato paste. Saute another 2 minutes, till the tomato paste turns a darker, brick red color. Add in the can of whole peeled tomatoes, bay leaves, and ½ cup of water.

Organic Ground Beef 80/20 » SunFed Ranch

Directions: In a large saucepan, sauté the ginger and garlic. Add the ground beef and cook until browned; drain fat. Stir in tomato sauce, soy sauce, salt, sugar, and pepper. Bring to a boil. Cut the celery and carrot into ½-inch pieces. Stir in vegetables and the 2 cups of water. Cover and simmer until vegetables are tender.

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In a skillet, add the beef and onion until the beef is fully cooked. Drain off any excess grease. Add in the garlic and cook for 1 minute. Add in ketchup, brown sugar, rice vinegar, soy sauce and pineapple juice. Mix well and cook for 3-4 minutes. Add in the pineapple chunks and bell peppers.

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Ground beef: I like juicy patties, so go with 80 or 85% lean ground beef here.You can go leaner, but the patties might not be as tender and flavorful. Worcestershire sauce: This tangy condiment is the main seasoning in the beef patties (it also goes into the sauce). Beef broth: The super-savory flavor comes from beef broth. Pick up low-sodium beef broth, as there's also soy sauce in the gravy.

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While patties simmer, melt butter in a large non-stick skillet over medium-high heat. Crack each egg into pan as you would for fried eggs, season with remaining 1/2-teaspoon salt, sear 2 minutes, cover pan to cook whites through, one minute. Divide rice among four plates, top with beef patties, gravy, fried egg and scallion.

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Stir in sliced mushrooms and sauté till soft. Add in beef stock along with worcestershire sauce and soy sauce and cook for 5 minutes. Thicken the sauce with cornstarch slurry. Mix 1 Tbsp cornstarch with 2 Tbsp water and slowly stir it into the gravy. Stir till the gravy thickens up.

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Instructions. Mix together the ground beef and diced onions in a mixing bowl. Set aside. Make the teriyaki sauce next. In a small pot, combine the sugar, soy sauce, water, garlic, and ginger. Warm over medium-low heat for 5 minutes until all the sugar is dissolved and the ginger and garlic has flavored the sauce.

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SLOW COOKER HAWAIIAN BEEF STEW: Prep the recipe according to Steps 1-2, above. Transfer the browned beef to the slow cooker, along with remaining ingredients, as described in Step 3. Slow cook on high for 4-5 hours or on low for 7-8 hours until the beef is fall-apart tender. Finish as directed in Step 4.

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To assemble the loco moco: Spoon a cup of rice onto each plate. Nestle the beef patties on the rice and pour a generous amount of the warm gravy over each one. Top the patties with the fried eggs and thinly sliced green onions! Add a scoop of macaroni salad or potato mac salad to make this a true Hawaiian lunch plate.

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Drain beef and set aside; discard drippings. In the same skillet, saute the onion, celery, green pepper and garlic in butter until vegetables are crisp-tender, about 5 minutes. Drain pineapple, reserving juice; set pineapple aside. Add enough water to the juice to measure 1/2 cup. In a bowl, combine the brown sugar, flour, vinegar, salt and.