Crockpot Beef with Peppers

This recipe is very similar to Swiss Steak but with less tomato flavor.  It's a super simple crockpot recipe that is a hit with my family.  If you can't find Eye of Round, you can use Chuck Roast.  Just before serving, I thickened the sauce in the crockpot using a mixture of cornstarch and water.  This made a wonderful gravy when the meat was served over rice.

Printable Recipe

Ingredients
2 ½ lb. eye of round roast, trimmed and cut into 1/4-inch slices
1 tsp. kosher salt, divided
¾ tsp. black pepper, divided
2 Tbsp. canola oil
1 cup low-sodium beef stock
3 Tbsp. soy sauce
2 Tbsp. tomato paste
2-3 red bell peppers, sliced
1 large yellow onion, sliced

Directions
Combine ½ teaspoon each of the salt and black pepper and sprinkle on beef slices. Heat oil in a large heavy skillet over medium-high. Cook beef, in batches, turning to brown on all sides (about one minute per side). Remove beef from pan and set aside.

Whisk together stock, soy sauce, and tomato paste in a small bowl.

Place sliced peppers and onion in a 6-quart slow cooker, and sprinkle with remaining ½ teaspoon salt and ¼ teaspoon black pepper.  Place beef on vegetables, and pour stock mixture over beef and vegetables.

Cover and cook on low until beef is tender and vegetables are softened, about 7 hours.  Sauce may be thicken using a cornstarch/water slurry if desired.

Mongolian Beef

Last week I was looking for a new recipe to try when I stumbled upon a recipe for Mongolian beef online.  My goal was to find one that was not too sweet and not too heavy.  After a few alterations, this was turned out quite nicely.  One suggestion:  After frying the meat, have all the ingredients for the sauce measured and ready to go so nothing burns along the way.

Printable Recipe

Ingredients
8 oz flank steak, sliced against the grain into ¼-inch thick slices
⅓ cup vegetable oil, for frying the beef
1 tsp. oil
1 tsp. soy sauce
1 Tbsp. cornstarch, plus ¼ cup
½ teaspoon minced ginger
3 dried red chili peppers (optional)
2 cloves garlic, chopped
¼ cup low sodium soy sauce
¼ cup water or chicken stock
1 tablespoon brown sugar
1 tablespoon cornstarch, mixed with 1 tablespoon water
2 scallions, cut into 1-inch long slices on the diagonal

Directions
Marinate the beef for 1 hour in 1 tsp. oil, 1 tsp. soy sauce, and 1 Tbsp. cornstarch. Dredge the meat in the remaining ¼ cup of cornstarch until lightly coated.

Heat ⅓ cup oil in the wok over high heat. Just before the oil starts to smoke, add the steak pieces evenly in the wok, and let sear for 1 minute. Turn over and let the other side sear for another 30 seconds. Remove to a sheet pan with wire rack. The beef should be seared with a crusty coating.

Drain the oil from the wok, leaving about 1 tablespoon.  Adjust heat to medium-high. Add the ginger and dried chili peppers (if using). After about 15 seconds, add the garlic. Stir for another 10 seconds and add the soy sauce and water/chicken stock. Bring the sauce to a simmer, add the brown sugar, and stir until dissolved.

Let the sauce simmer for about 2 minutes and slowly stir in the cornstarch/water mixture.  Stir until the sauce coats the back of a spoon. Add the beef and scallions and toss everything for another 30 seconds. There should be almost no liquid as the sauce should be clinging to the beef. 

Chocolate Oatmeal No-Bake Cookies

These no-bake cookies are easy to make, but can be a bit difficult from time to time.  Depending on the weather, they may not set completely and sometimes they can be a bit crumbly.  The recipe below has been fairy consistent as long as it's not raining outside when I make them.

Printable Recipe

Ingredients
½ cup butter
2 cups sugar
½ cup evaporated milk
4 Tbsp. cocoa
½ cup creamy peanut butter
2 Tsp. vanilla
3 ¼ cups dry quick-cooking oats


Directions
Add butter, sugar, milk and cocoa to a large sauce pan  and cook over medium-high heat. Bring to a rolling boil and hold for 1 minute.

Remove saucepan from heat.  Add peanut butter and stir until melted.  Add vanilla. Stir in the oats  and mix well.  Drop cookie mixture by tablespoons onto wax paper. Let cool until set.