17 Tender Shaved Beef Recipes

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Beef Bulgogi with Vegetables

Beef Bulgogi (Korean BBQ Beef) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT45M · Yield: [‘3’, ‘3 servings’]

Beef bulgogi or Korean BBQ beef is one of the most popular Korean beef dishes featuring thinly sliced beef marinated in a sweet and savory sauce. It’s super easy to make and takes less than 20 minutes of active cooking time, making it perfect for the weekdays and a crowd pleaser on the weekends! Enjoy it with some white rice or Korean purple rice, Korean rolled egg omelete, and japchae (Korean glass noodle stir fry) to complete the meal!

Ingredients

• 1 pound thinly sliced beef ribeye
• ½ small yellow onion (thinly sliced)
• 2 stalks green onion (cut into 1 inch pieces (plus more sliced for garnish))
• Oil (as needed for cooking (any neutral oil will do))
• ½ small yellow onion (cut into smaller chunks)
• ¼ Korean pear (peeled, core removed, and cut into smaller chunks *see notes)
• 3 tablespoons regular soy sauce
• 3 tablespoons brown sugar (packed)
• 1 tablespoon toasted sesame oil
• 2 cloves garlic
• ½ inch ginger (peeled and cut into smaller pieces)
• ¼ teaspoon black pepper

Instructions

1. For the bulgogi marinade:In a food processor or blender, add all the ingredients for the bulgogi marinade and blend until smooth. Set aside until needed.
2. Marinate the beef:Place the thinly sliced beef ribeye in mixing bowl along with the sliced onion and green onion. Add the marinade and gently mix until the marinade is well distributed. Cover with a cling wrap, making sure it touchings the beef. Let it marinade for at least 30 minutes or in the fridge overnight.You can also do this in a resealable bag. Just try to squeeze out most of the air before sealing.
3. Cook:Heat a cast iron pan or griddle (or a nonstick pan) over medium heat. Lightly grease the pan and once it’s hot, add the marinated beef (with the onions and all) and sear on both sides until the beef is cooked and browned, about 30 seconds per side. Transfer to serving platter when done.Make sure to keep the beef in a single layer and separate the beef as best as possible. Cook in batches to prevent overcrowding the pan.
4. Serve:Garnish the beef bulgogi with sesame seeds and sliced green onions if desired. Serve while hot with with rice and side dishes.You can also serve the bulgogi on a sizzle platter to make it even more enticing. If you wish to do so, simply heat up the sizzle platter in the oven or over direct flame until hot. Transfer the bulgogi onto the dish right before serving.

2. Philly Cheesesteak Pizza

Philly Cheesesteak Pizza is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT25M · Total: PT55M · Yield: [‘8’, ‘8 slices’]

This easy Philly Cheesesteak Pizza is the best of both worlds! It combines thinly sliced beef and caramelized onions, bellpeppers, and mushrooms with crispy pizza crust and tomato sauce. Perfectly saucy, cheesy, and hearty!

Ingredients

• 1 lb refrigerated pizza dough
• 6 oz shaved beef steak ((see notes))
• Cooking oil
• ½ onion (thinly sliced)
• ½ green bellpepper (cored and thinly sliced on short side)
• 2-3 oz cremini (baby bella) mushroom (wiped clean and thinly sliced; about 4-6 mushroom)
• 2-3 cloves garlic (minced)
• 1 tsp Worcestershire sauce
• ¾ cup pizza sauce
• 6 slices Provolone cheese
• ½ cup shredded mozzarella cheese
• Kosher salt and pepper (to taste)

Instructions

1. Place rack in center of oven and preheat oven to 475°F.
2. Prepare the crust. Follow package instructions. It should generally be something like:Flour your working surface and remove the pizza dough from the bag or container. Shape into a ball and let sit on the counter for 30 minutes. Then use your fingers or a rolling pin to stretch into the shape of your pizza pan or baking sheet. If it’s recoiling, let rest for 10 more minutes and then stretch out again.
3. Par-bake the crust. Transfer crust to lightly greased pizza pan or baking sheet. Bake for 3-5 minutes. If you prefer a crispier crust, bake for 5-6 minutes until it’s just starting to turn golden. Set crust aside while you prepare the toppings.
4. Cook the steak. While the pizza crust is baking, heat a large skillet over medium-high heat. Add a splash of oil. When hot, add beef, ½ tsp salt, and ¼ tsp pepper. Sear quickly until it’s barely cooked through and still pink, about 1-2 minutes. Transfer to a plate and set aside.
5. Cook the vegetables. To the same pan, add another splash of oil. Cook onion, bell pepper, and mushroom for 3-5 minutes over medium-high heat, stirring frequently, until starting to soften. Season with ½ salt and ¼ tsp pepper and continue cooking for 2-3 more minutes until mushroom are browned. Finally, stir in garlic and Worcestershire sauce for 30 seconds. Remove from heat and set aside.
6. Assemble the pizza. Top crust with pizza sauce, Provolone cheese, mozzarella cheese, steak, and vegetables. Return to oven to bake for 10-15 minutes or until crust is golden and cheese is bubbling. Keep an eye on it as the veggies can char.
7. Cut into slices and serve while warm. Top with Parmesan cheese and red pepper flakes, if desired.

3. Philly Cheesesteak Stuffed Mini Peppers

Mini Philly Cheesesteak Stuffed Peppers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT35M · Cook: PT25M · Total: PT60M · Yield: [’48’, ’48 mini pepper halves’]

Don’t let the “mini” part fool you– these bite-size peppers are packed with tons of flavor! Recipe includes instructions for four large Philly cheesesteak stuffed peppers.

Ingredients

• 1 Tablespoon olive oil
• ½ onion (small dice (approximately ½ cup))
• ½ green bell pepper (small dice (approximately ¾ cup))
• 2 and ½ ounces mushrooms1 (small dice (approximately 1 cup))
• 8 ounces top round sirloin beef2 (chopped)
• salt (to taste)
• 24 mini sweet peppers3 (halved and seeded)
• 1 and ½ cups shredded cheese4

Instructions

1. Add the olive oil to a large skillet and heat over medium-high heat.
2. When pan is warm, add onion, bell pepper, and mushrooms and cook for 5-6 minutes, stirring frequently, or until tender. Add the chopped beef and cook an additional 2-3 minutes. Set aside and allow to cool for about 10 minutes, taste, and add salt as needed.
3. Preheat the oven to 375ºF (191ºC). Line a large baking sheet with foil, parchment, or a silicone baking mat. Lay each pepper half on the baking sheet, cut side up.
4. Sprinkle a bit of cheese in the bottom of each pepper. Using your fingers, stuff a large pinch of the steak filling into each pepper (I normally use all of the filling so I don’t have much leftover when I’m done stuffing my peppers). Sprinkle each pepper with a bit more cheese, pressing it on gently if need be. Make ahead tip: stop here and cover peppers tightly. Keep in the refrigerator until ready to bake, up to 2 days.
5. Bake the peppers for 20-25 minutes, or until cheese is bubbly and peppers are tender. Stuffed peppers are best served immediately. Peppers can be kept in refrigerator covered up to 3 days. Reheat in a 250ºF (121ºC) oven for 10 minutes or toast in a toaster oven.

4. Beef and Onion Stir Fry

Beef and Onion Stir Fry Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT30M · Yield: 4

This beef and onion stir fry is a classic Chinese-style dish made with tender marinated beef and sweet onions in a savory sauce. It’s quick, flavorful, and perfect for an easy weeknight dinner served with rice.

Ingredients

• 1 lb beef, thinly sliced (ribeye, sirloin, or flat iron)
• 1 medium onion, sliced
• 1 tbsp soy sauce
• 1 tbsp oyster sauce (or vegetarian oyster sauce)
• 1 tbsp sesame oil (light/pure, not toasted)
• 1 tbsp cornstarch
• 1/2 tsp sugar
• 1 tbsp cooking oil
• Salt, to taste

Instructions

1. Slice the beef thinly against the grain and slice the onion into strips.
2. In a bowl or zip-top bag, combine beef, soy sauce, oyster sauce, sesame oil, cornstarch, sugar, and a pinch of salt. Marinate for 15-30 minutes.
3. Heat cooking oil in a large skillet or wok over medium-high heat.
4. Add the marinated beef and stir fry until mostly browned.
5. Add sliced onions and stir fry for 3-4 minutes, until softened but still slightly crisp.
6. Taste and adjust seasoning if needed. Remove from heat and serve immediately.

5. Yakisoba

Beef Yakisoba is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘4’, ‘4 servings’]

Beef Yakisoba is a quick stir fry of noodles, thinly sliced beef, and veggies in a savory Yakisoba Sauce. It’s easy to make and a satisfying family meal!

Ingredients

• 2 tablespoons cooking oil (divided)
• ¾ pound thinly sliced beef
• 8 ounces dried yakisoba or chuka soba noodles or 16 ounces fresh or frozen yakisoba noodles
• 1 carrot (peeled and cut into matchsticks)
• ¼ green cabbage (thinly sliced)
• ½ onion (diced)
• 4 green onions (sliced)
• 6 shiitake mushrooms (stemmed and sliced)
• Black and white sesame seeds (optional garnish)
• Red pickled ginger (optional garnish)
• ¼ cup soy sauce
• 2 tablespoons Worcestershire sauce
• 2 tablespoons oyster sauce
• 2 tablespoons hoisin
• 2 teaspoons chile paste
• 1 tablespoon sugar

Instructions

1. Cook the noodles al dente in a pot of boiling water—about 2 minutes for dried chuka soba noodles or 1 minute for fresh noodles. Drain in a colander and rinse with cool water to stop the cooking. Leave in a colander in the sink to drain while you continue with the recipe.
2. In a bowl whisk together the soy sauce, Worcestershire sauce, oyster sauce, hoisin sauce, chile paste, and sugar.
3. Heat 1 tablespoon of the oil in a wok or large skillet over medium-high heat. Add the beef and cook, stirring frequently, until browned, 1 ½ to 4 minutes (this will depend on how thick the strips are.) transfer the meat to a plate or bowl.
4. Add another tablespoon of oil to the skillet along with the onion and carrot. Cook, stirring, until beginning to soften, about 4 minutes.
5. Add the mushrooms to the skillet, along with the remaining tablespoon of oil, if needed. Cook, stirring frequently, for another 2 to 3 minutes, until the mushrooms soften.
6. Add the cabbage and green onions along with the browned beef and the noodles. Cook, stirring to mix well, for about 2 minutes until everything is warmed through and the cabbage is beginning to wilt.
7. Add the sauce and cook, tossing to coat the noodles well with the sauce and mix everything together, for about 2 more minutes.
8. Serve hot, garnished with sesame seeds, scallions, and/or pickled ginger, if desired.

6. Healthy Philly Cheesesteak sandwiches

Healthier Philly Cheesesteak Sandwiches is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Yield: [‘4’, ‘4 people’]

Recipe adapted from Cooking LIght magazine. See notes about reducing carb count.

Ingredients

• 12 ounces flank steak (sliced across grain into thin strips. )
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 cup sliced mushrooms ((3 ounces))
• 1 medium onion (sliced thin)
• 1 bell pepper (sliced thin)
• 1 Tablespoon olive oil
• 1 clove garlic (minced)
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon low-sodium sauce
• 1 Tablespoon butter
• 2 teaspoons flour
• 1/2 cup milk (2 %)
• 1 ounce provolone cheese (grated)
• 2 tablespoons grated Parmigiano-Reggiano
• 1/4 teaspoon dry mustard
• 4 hoagie rolls (toasted)

Instructions

1. Heat a large skillet over a medium high heat. Sprinkle beef with salt. Add 1 1/2 teaspoon oil, swirl to coat pan. Add beef and sauté 2 minutes or until it loses its pink color. Remove beef from pan.
2. Add remaining oil. Add onion, sauté 3 minutes, then add mushrooms, bell pepper and garlic; sauté 6 minutes or until veggies are tender. Return beef to pan, stirring for 1 minute. Remove from heat. Stir in Worcestershire and soy sauce

Cheese Sauce

1. Place butter in a small saucepan over a medium low heat. When melted, add flour and stir about 2 minutes. Gradually add milk, stirring with a whisk until blended. Bring to a simmer over medium heat and cook 1 minute or until slightly thickened.
2. Remove from heat. Add in cheeses and mustard, stirring until smooth. Keep warm. It will thicken as it cools.

Assembling the cheesesteaks

1. Hollow out top and bottom halves of rolls. Divide beef mixture evenly. Drizzle sauce over beef and replace top halves.

7. Thai Basil Beef

Thai Basil Beef is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT40M · Cook: PT10M · Total: PT50M · Yield: [‘4’]

Thai Basil Beef is a super easy one-skillet meal loaded with tender, juicy beef and absolutely bursting with flavor! This easy dinner recipe is perfect for a healthy weeknight meal the whole family will love.

Ingredients

• 1 pound flank steak (sliced in thin strips against the grain)
• 1 teaspoon water
• 1 teaspoon cornstarch
• 1 teaspoon low sodium soy sauce
• 1 tablespoon oil
• 1 whole red bell pepper (thinly sliced)
• 1 whole green onion (sliced (green and white parts))
• 3 cloves garlic (minced)
• 1 cup Thai basil leaves (can sub mint or regular Italian Basil if you are in a pinch)
• 2 tablespoons low sodium soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon oyster sauce
• 1/4 cup water
• 2 tablespoon light brown sugar

Instructions

1. In a medium bowl add beef, water, cornstarch and soy sauce. Toss to coat. Marinade for 30 minutes.
2. Heat oil in a large skillet over high heat. Remove the beef from the marinade and sear the beef until just browned, 2-3 minutes. Remove from the pan and set aside.
3. Add the red pepper and green onion to the pan and cook for 2-3 minutes or until tender. Add in garlic and cook for an additional minute.
4. Combine the sauce ingredients in a small bowl and whisk to combine.Add the beef back to the pan along with the sauce. Cook until thickened, 2-3 minutes.
5. Fold in the Thai basil and cook until it’s just wilted. Serve immediately with green onions and sesame seeds if desired.

8. Vietnamese Flat Rice Noodles with Beef

Vietnamese Flat Rice Noodles with Beef (Hu Tieu Ap Chao) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT15M · Total: PT45M · Yield: [‘4’, ‘4 servings’]

Vietnamese Flat Rice Noodles with Beef, or Hu Tieu Ap Chao, is one of my childhood favorites! It strongly resembles Beef Chow Fun with its wide chewy rice noodles, sweet and savory black sauce, and tender bites of beef. This dish is easy, comforting, and delicious!

Ingredients

• 2½ tbsp oyster sauce
• 2 tbsp soy sauce (I recommend low-sodium)
• 1 tbsp dark soy sauce
• 2 tsp white granulated sugar
• ½ tsp pepper
• 1 tsp Sriracha ((optional))
• ½ lb thinly sliced beef (I recommend skirt, flap, flank, or ribeye steak)
• ¼ tsp baking soda
• ½ tsp garlic powder
• ¼ onion (thinly sliced; about ⅔ cup)
• 4-5 stems Chinese broccoli (gai lan) (cut into 1″ pieces with thick stems halved)
• 1 lb rice noodles (peeled apart (see notes))
• 1 cup bean sprouts
• 3-4 green onion (dark green parts cut into 1″ pieces and white part thinly sliced for garnish)
• Cooking oil (I use avocado oil)
• Salt (to taste)

Instructions

1. In a small bowl, whisk together oyster sauce, soy sauce, dark soy sauce, sugar, pepper, and Sriracha.
2. In another bowl, combine beef, baking soda, garlic powder, and 1½ tbsp of the sauce. Mix well and let marinade for 15-20 minutes.
3. Pour 1 tbsp oil to a wok or large skillet over high heat. Add beef and cook for 1-2 minutes until seared but still a little pink. Transfer to a plate and set aside. Clean the wok or skillet.
4. Heat another 1 tbsp oil in the wok or skillet over high heat. Add onion and Chinese broccoli with a pinch of salt. Sauté for 1-2 minutes or until onion starts get to get charred at the ends and broccoli turns bright green.
5. Add another 1 tbsp oil, followed by the rice noodles with half of the sauce. Gently toss the noodles until soft, 1-2 minutes.
6. Add the bean sprouts, dark green onion segments, and the remainder of the sauce. Mix well until everything is tender and cooked, about another 1-2 minutes.
7. Stir in beef and turn off heat. Let residual heat warm up the beef and season to taste. Garnish with green onion. Serve hot.

9. Mongolian Beef

Easy Mongolian Beef Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT8M · Cook: PT12M · Total: PT20M · Yield: [‘4’, ‘4 Servings’]

When you need a fast dinner, don’t do “take-out”, this Mongolian Beef made with shaved steak is sure to hit the spot, and healthier too. It has the right combination of sweet and spicy with fresh ginger and red pepper flakes. You’re going to love the Mongolian sauce!

Ingredients

• 2 teaspoons vegetable oil (I use avocado oil + extra if needed)
• 2 tablespoons cornstarch (non-GMO)
• 1 pound shaved beef (I love Trader Joe’s shaved steak, flank steak thinly sliced)
• 2 teaspoons toasted sesame oil
• 2 teaspoons garlic (finely minced )
• 1 tablespoon ginger (freshly grated )
• ¼ – ½ cup low sodium soy sauce
• ¼ cup dark brown sugar (packed)
• 3-6 scallions (trimmed and thinly sliced, whites and greens separated (Green Onions))
• shakes Red pepper flakes
• Sesame seeds
• Steamed broccoli (shredded carrots, snap peas, bok choy)
• Cooked white or brown rice for serving (or Udon, soba or rice noodles)

Instructions

1. Toss shaved steak (or thinly sliced flank or skirt steak) in a mixing bowl coating evenly with corn starch, set aside.
2. In a small saucepan heat a few teaspoons of sesame oil, adding garlic, ginger and whites of green onions, sauting for 30 seconds. Add soy sauce, brown sugar, red pepper flakes and bring to a simmer, stirring constantly over medium heat until sugar is dissolved and sauce is reduced slightly. About 4 minutes, set aside.
3. In a large skillet over medium-high heat, adding a little more oil if needed, saute the shaved steak in batches, not crowding the pan. Using your tongs pull the strands of beef, shaking and then lay into the pan. The steak will cook quickly, flip the pieces as they brown, should only take about 2 minutes. Remove the finished steak to a plate or paper towel lined tray, repeat with all of the meat, adding oil if necessary.
4. TIP | make sure the oil returns to a nice high temperature each time before adding more beef. I like to remove mine just as it’s getting a little crispy on the edges, but still pink in the middle, it will finish cooking later.
5. If any extra oil in pan, pour off or use paper towels to remove. If desired, add broccoli or other veggies and saute for 2-3 minutes before returning the beef to the pan. Pour the Mongolian sauce over and toss to coat. Add green onions, stirring constantly about 3 minutes until meat is reheated and sauce is thickened and glazes the meat. Serve over rice, with some steamed broccoli, sprinkle with red pepper flakes and sesame seeds if desired.

10. Steak Fried Rice

Steak Fried Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 3 cups cooked jasmine rice, chilled
• 12 oz sirloin steak, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce (optional)
• 1 cup mixed vegetables (peas, carrots, corn)
• 2 eggs
• 2 tbsp sesame oil
• 2 garlic cloves, minced
• 1 tsp grated ginger
• 2 green onions, sliced
• Salt and pepper, to taste

Instructions

1. 1. Heat a large skillet or wok; quickly sear the steak in a little oil until browned; remove and set aside.
2. 2. Scramble eggs in the same pan; remove and set aside.
3. 3. Add sesame oil to the pan; sauté garlic and ginger until fragrant.
4. 4. Add vegetables and cook until just tender.
5. 5. Return beef and add rice; stir-fry to combine.
6. 6. Stir in soy sauce (and oyster sauce if using); fold in eggs and green onions; adjust seasoning.

11. Roast Beef Baguette

Roast Beef Baguette is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 large baguette, cut lengthwise
• 8 oz roast beef, thinly sliced
• 4 slices provolone or Swiss cheese
• 1 cup arugula
• 4 tablespoons horseradish mayonnaise (mayonnaise mixed with horseradish to taste)
• 1 tablespoon olive oil
• Optional pickles or caramelized onions

Instructions

1. 1. Preheat a skillet or grill pan and brush baguette halves with olive oil.
2. 2. Toast until lightly crisp.
3. 3. Spread horseradish mayo on the bread, layer roast beef and cheese, then top with arugula.
4. 4. Add optional onions or pickles if desired.
5. 5. Cut into 4 portions and serve warm.

12. Beef and Broccoli

Beef and Broccoli Stir Fry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’]

This recipe for beef and broccoli stir fry is a classic dish of beef sauteed with fresh broccoli florets and coated in a savory sauce. You can have a healthy and easy dinner on the table in less than 30 minutes!

Ingredients

• 1 1/4 lbs flank steak (thinly sliced)
• 1 tablespoon + 1 teaspoon vegetable oil (divided use)
• 2 cups broccoli florets
• 2 teaspoons minced fresh ginger
• 1 teaspoon minced garlic
• 1/4 cup oyster sauce
• 1/4 cup beef broth or water
• 1 teaspoon sugar
• 2 teaspoons toasted sesame oil
• 1 teaspoon soy sauce
• 1 teaspoon cornstarch
• salt and pepper to taste

Instructions

1. Heat 1 teaspoon of oil in a large frying pan over medium heat. Add the broccoli and cook for approximately 4 minutes or until tender.
2. Add the ginger and garlic to the pan and cook for 30 seconds more.
3. Remove the broccoli from the pan; place on a plate and cover.
4. Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil.
5. Season the steak pieces with salt and pepper and add them to the pan in a single layer – you may need to do this step in batches. Cook for 3-4 minutes on each side until browned and cooked through.
6. Add the broccoli mixture back to the pan and cook for 2 more minutes or until warmed through.
7. In a bowl whisk together the oyster sauce, beef broth, sugar, sesame oil and soy sauce. In a small bowl mix the cornstarch with a tablespoon of cold water.
8. Pour the oyster sauce mixture over the beef and vegetables; cook for 30 seconds. Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
9. Serve immediately, with rice if desired.

13. French Dip Sandwiches

Ninja Foodi French Dip Sandwiches is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT3M · Cook: PT50M · Total: PT73M · Yield: [’10’, ’10 servings’]

Flavorful, tender beef and melted cheese served on a browned kaiser roll – ready in just an hour in the Ninja Foodi.

Ingredients

• 4 pound beef chuck roast
• 1/2 teaspoon pepper
• 1/2 teaspoon salt
• 1 teaspoon minced garlic
• 2 10.5 ounce cans beef broth
• 1 packet Lipton onion soup mix
• 1 tablespoon Worcestershire sauce
• 1 bottle Guinness Draught Beer
• 10 kaiser rolls or hamburger buns
• 2 tablespoons butter
• Provolone cheese

Instructions

1. Combine salt, pepper and garlic and rub on roast.
2. Place roast in Foodi cooking pot.
3. Add the beef broth, Lipton onion soup mix, Worcestershire sauce, and beer to the cooking pot.
4. Put pressure cooking lid on Foodi ensuring pressure release valve is in the SEAL position.
5. Select HIGH PRESSURE for 50 minutes.
6. NATURAL RELEASE for 10 minutes, then QUICK RELEASE.
7. Remove the meat from the Foodi and place into baking pan.
8. With two forks, shred the beef. Set aside.
9. Place a rack inside the Foodi ensuring it sits above the liquid.
10. Butter the inside of the rolls and top each half with 1 slice of Provolone cheese.
11. Select BROIL and check frequently until cheese is melted and rolls are browned to your liking.
12. Remove rack from Foodi and return beef to Foodi pot.
13. Allow meat to soak up juices until ready to serve.

14. Vietnamese Squash with Beef

Vietnamese Chayote Squash with Beef (Su Su Xao Thit Bo) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT10M · Total: PT40M · Yield: [‘4’, ‘4 servings’]

Vietnamese Chayote Squash with Beef, or Su Su Xao Thit Bo, was one of my mom’s dishes I always looked forward to. Thinly sliced beef caramelized with crunchy chayote squash, onion, and oyster sauce makes for a delicious, easy, and nutritious side dish.

Ingredients

• ½ lb thinly sliced steak or shaved beef
• 1 tsp fish sauce
• 2 chayote squash (peeled, cored, and thinly sliced; about 4 cups)
• ½ onion (sliced; about ¾ cup)
• 2½ tbsp oyster sauce
• 2-3 cloves garlic (minced)
• 2 tbsp water
• Salt and pepper (to taste)
• Cooking oil

Instructions

1. To a large bowl, add beef, fish sauce, ¼ tsp salt, and ¼ tsp pepper. Mix thoroughly and let marinade for 30 minutes. Meanwhile, prep the vegetables.
2. After beef is done marinading, heat 1-2 tbsp oil in a large skillet or wok over high heat. When hot, add beef and cook until little pink remains, about 2-3 minutes. Then transfer to a plate and set aside.
3. If needed, add a splash more oil. Add chayote, onion, ¼ tsp salt, and ¼ tsp pepper. Sauté for about 5 minutes, stirring frequently, over high heat until vegetables starts to soften.
4. Add oyster sauce and garlic. Stir until oyster sauce is evenly distributed and garlic is fragrant, about 30 seconds.
5. Pour in water and use your wooden spoon to scrape any browned bits on the bottom of the pan. Keep cooking until most of the water is absorbed and vegetables start to get translucent.
6. Finally, add beef, including any juices, and stir until warmed through. Season to taste and serve.

15. Spicy Szechuan Beef

Spicy Szechuan Beef is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘4’]

This Szechuan Beef is so much better than the takeout version! Thinly sliced flank steak is seared in a hot pan then coated in an amazing sweet and spicy Szechuan sauce! This one-pan beef dish is low carb and perfect for a quick and easy, filling family meal. You will never want takeout again!

Ingredients

• 2 tablespoons oil (divided)
• 1 medium red bell pepper (sliced thin)
• 1 teaspoon ginger (minced)
• 1 teaspoon garlic (minced)
• green onions for garnish (if desired)
• sesame seeds for garnish (if desired)
• 1 pound strip steak or flank steak (sliced thin)
• 2 tablespoons cornstarch
• 2 tablespoons mirin
• 1 tablespoon low sodium soy sauce
• 3 tablespoons low sodium soy sauce
• 1/2 teaspoon chili oil
• 1 tablespoons water
• 1/2 teaspoon sesame oil
• 1 tablespoon rice wine vinegar
• 1 tablespoon hoisin
• 1 tablespoon light brown sugar

Instructions

1. Add the steak and the marinade ingredients to a large ziplock bag. Toss to coat and let the beef marinate for 15 minutes or while you are getting the sauce ingredients together.
2. Meanwhile in a small bowl combine the sauce ingredients, set aside.
3. When you are ready to cook heat 1 tablespoon oil in a large skillet over medium high heat.Add in beef (discard marinade). Sear beef for 2-3 on both sides. Just until the beef is browned on the outside. Remove from the pan and set aside.
4. Add the remaining tablespoon of oil to the pan. Add in bell pepper, ginger, and garlic and sauté for 3-4 minutes or until the pepper is tender.
5. Add the beef back to the pan along with the sauce. Simmer for 1-2 minutes or until the sauce is thickened.Serve immediately with green onions and sesame seeds for garnish, if desired.I love to serve this over rice or in lettuce wraps!

16. Philly Cheesesteak Pasta Skillet

Philly Cheesesteak Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘6’]

This fantastic one-pan casserole recipe combines a classic Philly cheesesteak and pasta that any cheese lover will rave about. Thinly shaved beef is tender plus peppers, onions, 3 kinds of cheese, and rotini pasta are cooked together in the skillet for a family-favorite meal. So the next time you crave a Philly cheesesteak, skip the roll and make a pasta dish instead.

Ingredients

• 1 tablespoon olive oil
• 1 pound Trader Joe’s Shaved Beef Steak (or thinly-sliced ribeye steak)
• 2 tablespoons Worcestershire sauce
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 2 tablespoons salted butter
• 1 cup bell pepper (seeded, quartered & thinly sliced)
• 1 small onion (quartered & thinly sliced)
• 2 cups beef broth
• 2 cups water
• 1/2 pound rotini pasta (** see the substitution section above for gluten-free & low-carb options)
• 4 ounces cream cheese (softened @ room temperature)
• 4 ounces Cheez Whiz or 1/2 can Easy Cheese (Optional BUT YUM! )
• 4-8 slices provolone cheese

Instructions

1. If you want smaller pieces of meat in your skillet dinner, dice up the shaved steak. Set aside.
2. Heat oil in a large cast-iron pan, or another oven-safe skillet.  Over medium heat, add the shaved beef, and season with black pepper & garlic powder. Cook for 3-4 minutes, until the beef, is cooked through.
3. Add the Worcestershire sauce and stir to coat. Remove beef from the pan and set it aside. Do not clean the pan, leave the meat juices.
4. Add butter to the skillet. Scrape up the bits from cooking the meat. Once melted add the peppers and onions. Cook over medium heat for 3 minutes, just until they are starting to soften.
5. Add broth and water to the pan.  Turn up the heat to bring it to a boil. Once boiling, add the pasta and stir to combine.  Turn the heat down to medium. You want the vegetables and pasta to simmer in the liquid.  After about 12-15 minutes the pasta should be al dente and most of the liquid will be absorbed.
6. Turn the heat to low.  Add the shaved beef back into the skillet and stir.  Next, add the softened cream cheese & easy cheese/cheez whiz.  Stir to combine.
7. Top with a layer of the sliced provolone and turn off the stove.  Set the oven for a low broil.   Using oven mitts, place the pan in the oven to broil and melt the cheese until bubbly – about 1 minute. This will melt fast so stay and watch it.Carefully remove the skillet from the broiler, the pan will be very hot!
8. Let the skillet sit for a few minutes to set and the cheese cools so it doesn’t burn your mouth. Serve and enjoy!

17. Beef Steak and Green Chiles Enchiladas

Shredded Beef Chile Enchiladas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT325M · Total: PT360M · Yield: [’18’, ’18 enchiladas’]

These beef green chiles enchiladas will rival your favorite Mexican restaurant. With every bite, you taste the tender shredded beef infused with green chiles then heated in softened tortillas with all the melty cheese you want.

Ingredients

• 2.5 pounds Beef Roast
• 8 ounces Chopped Green Chiles Mild
• 1 teaspoon Ground Ancho Powder
• 1 teaspoon Salt (optional)
• 1 teaspoon Cumin
• 28 ounce Las Palmas Enchilada Sauce Mild
• 18 Corn Tortillas (8-inch each)
• 4 cups Monterey Jack Cheese (shredded)

Instructions Meat Filling

1. In a large pan, place steak or roast in pan and fill with water until it covers the meat. Cook on the stovetop on low until meat is fork tender, about 2 or 3 hours. Check and add water, as necessary, during the cook time.
2. Remove from heat and remove cooked meat to a cutting board. Set aside pan. Don’t discard the water. Shred meat with a fork, or chop, if you prefer.
3. Return shredded meat to pan of water, add chopped chiles. Add seasonings. Water should be just covering the top. If not, add water until just covered.
4. Cook on medium-low heat until most of the water has evaporated, about 30 minutes to 1 hour. Remove from heat and set aside to cool.
5. Once cooled enough to handle, about 20 or 30 minutes, begin assembly.

Tortilla Preparation

1. The tortillas will need to be soft in order to handle them without breaking or tearing.
2. Preheat oven to 350℉.
3. With pastry brush, brush each tortilla with just a bit of cool water, stack, wrap in aluminum foil and put in oven until soft, about 10 minutes.
4. Keep the tortillas wrapped and use them one at a time, continuing to keep the remainder wrapped. Do not turn off the oven. See below for other methods of softening tortillas.

Assembly

1. Add enough enchilada sauce to the bottom of each baking dish to cover lightly, just a fine film.
2. Dip tortilla quickly into sauce and place it in the baking pan, on top of the sauce. Place about 2 tablespoons of meat filling and 1 tablespoon cheese in the tortilla, wrap and place in baking dish, seam side down.
3. Continue filling the baking dish with rolled tortillas. You may need two two baking pans.
4. Liberally distribute cheese over the top of the enchiladas, leaving the edges open so they can get a little crispy.
5. Place, uncovered, in preheated oven and cook for about 10-15 minutes, until cheese is melted and edges of tortillas are a little crispy.
6. Remove from oven and allow to cool about 10 minutes before serving. Makes 18 enchiladas. Serving size is usually 2 enchiladas.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.