Recipe source unknown
- 3 tbsp favorite chili powder
- 3 tbsp New Mexico-style or a medium to hot chili powder
- 2 tsp cumin
- 1 tbsp garlic powder
- 1/2 tsp black pepper
- 1 tsp salt
- 2 tbsp brown sugar
- 2 lbs beef sirloin or chuck, trimmed of fat
- 1 large onion, peeled, chopped
- 1 large green pepper, washed, cored, chopped
- 2 tbsp canola oil, divided
- 1 tsp crushed garlic
- 2 cans (15 1/2 oz.) hot or mild chili beans
- 1 can (28 oz) diced tomatoes with their liquid
- 8 oz tomato sauce
- 1 can (14 oz) less sodium beef broth
- In a small bowl, mix all the spice mixture ingredients; set aside.
- Place the beef in the freezer for 20 minutes before cutting into pieces.
- Meanwhile,, chop the onions and green pepper. In a large skillet, heat 1 tbsp of canola oil. Add the onions, and saute about 5-8 minutes. Add the green pepper and garlic, and continue cooking another 8 minutes. While the onions and green pepper cook, remove the meat from the freezer and dice it into small pieces.
- Place the onion mixture into a slow cooker. Add the remaining 1 tbsp of canola oil to the skillet and use medium-high heat. Working in batches if necessary, add the beef pieces to the skillet. Brown the meat on all sides. Sprinkle with a few tbsp of the spice mixture and toss to coat.
- Add the seasoned meat to the slow cooker. Stir in the beans, tomatoes, tomato sauce and half the beef broth and the remaining spice mixture. If the mixture seems to too thick, add more beef broth to desired consistency.
- Cover and cook on low for 6-8 hours or until meat is very tender. Taste and adjust seasonings as necessary. Serve topped with shredded cheese and sliced greens and with corn bread.
**Personal Review: No Review Yet**
Recipe courtesy of Better Recipes
- 1/2 c soy sauce
- 1/4 c brown sugar
- 1 tsp grated fresh ginger
- 1 tsp garlic powder
- 1/4 c rice wine
- 4 thickly sliced Sirloin Steaks
- 4 Green Peppers, chopped
- 4 Onions, chopped
- 8 oz. box mushrooms, chopped
- 2 cloves garlic, minced
- Olive oil
- 8 oz. Monterey Jack cheese, cut up
- Mix ingredients for Marinade.
- Cut a pocket sideways into the steak (not all the way through.) Add steak to marinade. Allow to marinate for 1-2 hours in refrigerator.
- Lightly saute Peppers, Onions, Mushrooms and Garlic in a little olive oil. Lift meat from marinade; discard marinade. S
- poon about HALF of the peppers, onions, mushrooms and garlic inside the pocket. Grill on your Foreman or on outside Grill. When steak is nearly done, add about HALF of the cheese into the side of the steak.
- After grilling, serve steaks topped with the remaining sauteed vegetables and cheese.
**Personal Review: No Review Yet**
Recipe & picture courtesy of Redbook
Prep Time: 15 min
Cook Time: 15 min
Total Time: 30 min
3 tablespoon(s) cornstarch
1 large egg white
1/2 cup(s) chicken broth
1/4 cup(s) Asian orange sauce or citrus stir-fry sauce
2 tablespoon(s) reduced-sodium soy sauce
1 1/2 teaspoon(s) grated fresh ginger
1 1/2 teaspoon(s) garlic paste
3 tablespoon(s) canola oil
6 small whole dried chiles or 1/2 teaspoon crushed red pepper flakes
1 navel orange
1 pound(s) beef sirloin, trimmed of fat and cut into 2-inch slices (1/2-inch thick)
1 bag(s) (16-ounce) broccoli florets
1/2 cup(s) shredded carrots
Remove the peel from orange (colored part only) using a vegetable peeler and reserve; juice orange and reserve.
In a medium bowl, whisk 1 tablespoon of the orange juice, 2 tablespoons of the cornstarch, and egg white until blended; add beef strips; toss to coat.
Cook broccoli in microwave with 2 tablespoons water in a microwave-safe bowl covered with vented plastic wrap 2 to 3 minutes on high, or until crisp-tender. Drain; refresh under cold water; reserve.
Combine the remaining orange juice and cornstarch, broth, orange sauce, soy sauce, ginger, and garlic.
Drain beef; heat 2 tablespoons of the oil in a large, deep nonstick skillet over medium-high heat. Cook beef, in 2 batches, 1 to 2 minutes per side until golden brown. Remove to a plate.
Add the remaining 1 tablespoon oil to skillet; add orange peel and whole chiles and stir-fry 1 to 2 minutes, until peel and chiles begin to darken and smell fragrant. Pour reserved orange sauce mixture into skillet and cook, stirring, until bubbly and sauce starts to thicken. Add broccoli, beef, and carrot; continue to cook 2 minutes, stirring, until hot and coated with sauce. Serve over cooked rice.
**Personal Review: This was really simple to make – cooked quickly. Go easy on the red pepper flakes though – wow what a kick! I also added a bit more orange juice than what I got from the orange itself – I’m glad I did, I really liked the orange hint the meat had!**