Beef Counts: Recipes

SPOKANE, Wash. —

Classic Beef Kebobs

• 1 pound beef Top Sirloin Steak cut 1-inch thick
• 8 ounces mushrooms
• 1 medium red, yellow, or green bell pepper, cut into 1-inch pieces
• 1 medium red onion, cut into 1-inch pieces
• Salt
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano leaves
• 2 cloves garlic, minced
• 1/2 teaspoon ground black pepper

1. Cut beef Top Sirloin Boneless steak into 1-inch pieces. Combine seasoning ingredients in large bowl. Add beef, mushrooms, bell pepper pieces and onion pieces; toss to coat.

   Cook's Tip: One pound beef Tenderloin Steak cut 1-inch thick may be used. 

2. Alternately thread beef and vegetable pieces evenly onto eight 12-inch metal skewers, leaving small spaces between pieces.

   Cook's Tip: Eight 12-inch bamboo skewers may be substituted for metal skewers. Soak bamboo skewers in water 10 minutes before using; drain.

3. Place kabobs on grid over medium, ash-covered coals. Grill kabobs, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning once. Season kabobs with salt, as desired.

   Cook's Tip: To broil, place kabobs on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 9 to 12 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.

Grilled Beef, Summer Squash & Onion Salad

• 2 steaks beef Strip Steak Boneless
• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• 1 large clove garlic, minced
• Salt and pepper
• 2 teaspoons garlic-pepper seasoning, divided
• 1 medium red onion, cut into 12 wedges
• 1 medium yellow squash, cut lengthwise in half
• 1 medium zucchini, cut lengthwise in half
• 8 cups mixed salad greens

1. Bring vinegar to a boil in small saucepan. Reduce heat; simmer 3 minutes or until reduced by half. Whisk vinegar, oil, garlic, 1/4 teaspoon salt and 1/8 teaspoon pepper in small bowl until blended. Set aside.

2. Press 1 teaspoon garlic-pepper seasoning evenly onto beef Strip Steaks Boneless.

3. Soak two 10-inch bamboo skewers in water 10 minutes; drain. Thread onion wedges onto skewers. Brush onions and cut sides of squash with oil; sprinkle with remaining teaspoon garlic-pepper seasoning.

4. Place steaks on grid over medium, ash-covered coals; arrange vegetables around steaks. Grill steaks, covered, 11 to 14 minutes (over medium heat on preheated gas grill, 11 to 15 minutes) for medium rare (145°F) to medium doneness (160°F), turning occasionally. Grill squash 8 to 12 minutes (7 to 11 minutes for gas) and onions 12 to 15 minutes (13 to 16 minutes for gas) or until tender, turning occasionally.

5. Cut squash into 3/4-inch pieces. Arrange squash and onions over greens. Carve steaks into slices; season with salt and pepper, as desired. Arrange over salad. Drizzle vinaigrette over salad; toss.

Mushroom Swiss Burger with Jalapeno Aioli

• 1 Pound Ground Beef (93% lean)
• 2 teaspoon steak seasoning blend
• 1 Tablespoon olive oil
• 5 ounces portobello mushrooms
• 4 Swiss cheese slices
• 4 hamburger buns, split
• 4 lettuce leaves
• 4 tomatoes slices

Jalapeno Aioli

• 2 jalapeno peppers
• 1/2 cup light mayonnaise
• 1/4 teaspoon kosher salt
• 1 teaspoon fresh lime juice

Zucchini Fries

• 3 medium zucchini
• 1 Tablespoon olive oil
• 1/2 teaspoon steak seasoning blend

1. Combine Ground Beef and 2 tsp. steak seasoning in large bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch thick patties. Set aside 

2. Heat sauté pan over medium until hot. Add olive oil and mushrooms, Cook over medium heat for 4 to 5 minutes stirring occasionally. Remove from heat and set aside.     

3. Place patties on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. About 2 minutes before burgers are done, place buns, cut sides down, on grid. Grill until lightly toasted. During last minute of grilling, top each burger with cheese slice.

   Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.

1. Place jalapeno on grid over medium, ash-covered coals. Grill for 5 to 6 minutes (over medium heat on preheated gas grill). Remove from grill and let cool. Once cool remove the stem and seeds, dice into 1/4 inch cubes.  

1. In a medium size bowl combine mayo, grilled jalapeno, lime juice, and salt. Set aside 

1. Cut zucchini in half and again lengthwise, then cut in 4 inch strips and place into a medium sized bowl. Coat zucchini with 1 Tbsp. olive oil, 1/2 tsp steak seasoning and toss. Place zucchini on the grill and cook for 4 to 6 minutes turning occasionally. Once soft remove from grill and set aside.   

1. Line top bun with 1 - 2 Tbsp. of Aioli mixture, Lettuce, and tomato. Top each burger with mushrooms and place them on bottom buns. Close the sandwiches and serve with zucchini fries.

Beef Chili

• 1 pound Ground Beef (96% lean)
• 1 can (15 ounces) reduced-sodium black beans, rinsed and drained
• 1 can (14-1/2 ounces) unsalted beef broth
• 1 can (14-1/2 ounces) unsalted diced tomatoes
• 1 can (4 ounces) diced green chilies or sliced jalapeño peppers
• 2 tablespoons chili powder

Toppings:

• Sour cream, chopped fresh cilantro, sliced green onions, shredded Cheddar cheese, sliced avocado (optional)

1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings.

   Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.

2. Stir in beans, broth, tomatoes, green chilies and chili powder; bring to a boil. Reduce heat; cover and simmer 20 minutes to develop flavors, stirring occasionally. Garnish with Toppings, as desired.

   Cook's Tip: Omit green onions and cilantro if serving to early eaters (6-7 months). Toppings like avocado and shredded cheddar cheese provide a great opportunity for providing a variety of taste and texture to this dish for early eaters.

   If you have questions about starting solid foods, consult your physician or health care provider. 

Beef Breakfast Burritos

• 12 ounces Ground Beef (93% lean or leaner)
• 1 medium red bell pepper, chopped
• 1 small onion, finely chopped
• 2 teaspoons ground ancho chile powder
• 1/2 teaspoon ground cumin
• 4 eggs, beaten
• 2 tablespoons water
• 1 tablespoon finely chopped fresh cilantro
• 1/4 teaspoon salt (optional)
• 1/3 cup reduced-fat shredded Mexican cheese blend or shredded Cheddar cheese
• 4 medium spinach or plain flour tortillas (10-inch diameter), warmed
• Salsa (optional)

Lime-Cilantro Cream:

• 1/2 cup reduced-fat dairy sour cream
• 1 tablespoon fresh lime juice
• 1 tablespoon finely chopped fresh cilantro

1. Combine Lime-Cilantro Cream ingredients in small bowl, if desired. Cover and refrigerate until ready to use.

2. Heat large nonstick skillet over medium heat until hot. Add Ground Beef with bell pepper, onion, chile powder and cumin; cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Pour off drippings, as necessary. Remove from beef mixture from skillet; keep warm.

   Cook's Tip:

   Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160ºF. Color is not a reliable indicator of ground beef doneness.

3. Combine eggs, water and 1 tablespoon cilantro in medium bowl. Spray same skillet with cooking spray. Pour into skillet; cook over medium heat 2 to 3 minutes or until scrambled, stirring occasionally. Season with salt, if desired. Stir in beef mixture and cheese; cook 1 minute or until heated through, stirring occasionally.

   Cook's Tip: You may  substitute 1 cup egg substitute for beaten eggs. Omit water. Continue as directed in step 3.

4. Spoon beef mixture evenly in a row across center of each tortilla, leaving 1-inch border on right and left sides. Fold right and left sides of tortilla over filling. Fold bottom edge up over filling and roll up; cut diagonally in half. Serve with Lime-Cilantro Cream and salsa, as desired.

Confetti Beef Tacos

• 1 pound Ground Beef (93% lean or leaner)
• 2 teaspoons chile powder
• 1/2 teaspoon salt
• 1 can (11 ounces) corn, drained
• 1 cup prepared chunky salsa
• 8 taco shells

Toppings:

• Shredded Monterey Jack cheese, thinly sliced lettuce, sliced ripe olives, chopped tomatoes (optional)

1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Pour off drippings, as necessary; season with chile powder and salt, as desired.

   Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.

2. Stir in corn and salsa; heat through. Serve in taco shells with toppings, as desired.

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