Beef Bourguignon

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What could be classier – or easier – than serving classic Beef Bourguignon when you host your next soirée? Serve this recipe with mashed potatoes, egg noodles or rice.
150 Minutes

6 Servings

4 slices bacon, diced
2 medium onions, sliced lengthwise
8 oz (250 g) mushrooms, halved
2 lb (1 kg) Stewing Beef Cubes
3 tbsp (45 mL) all-purpose flour
3 cloves garlic, minced
1 ½ cup (375 mL) red wine
1 ½ cup (375 mL) beef stock
1 bay leaf
1 tsp (5 mL) dried thyme
½ tsp (2 mL) EACH salt and pepper

Pan-fry bacon in Dutch oven or heavy stockpot over medium-high heat until lightly browned. Remove bacon and set aside. Sauté onions and mushrooms in bacon fat until just browned. Remove vegetables and set aside.
Brown beef, in batches and adding some vegetable oil if necessary. Sprinkle flour over meat. Add garlic, wine, broth, bay leaf, thyme, salt and pepper.
Cook, covered in 325°F (160°C) oven for 2 hours. Add reserved bacon, onions and mushrooms; cook for 30 minutes.
Slow Cooker: After Step 2, transfer meat to 24-cup (6 L) slow cooker. Cover and cook on low for 8 hours, adding reserved bacon, onions and mushrooms in final hour.

For more recipes featuring the great taste of Canadian mushrooms, visit: mushrooms.ca
Tip: With this dish, you’re free to enjoy the company as dinner slowly simmers in the kitchen. In fact, you can even make the stew the day before and simply reheat it in the slow cooker, oven or microwave. And here’s the big bonus – stew actually tastes better when made the day ahead.
An excellent source of Iron (31% RDI) and Zinc (100% RDI).

Cinnamon Braised Beef

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Beef subtly infused with cinnamon and ginger and topped with wilted spinach give this dish a unique flavour. Serve this recipe with Chinese noodles or vermicelli.
75 Minutes

4 Servings

1 tsp (5 mL) vegetable oil
1 lb (500 g) Blade or Cross Rib Simmering Steak, cut into 4 equal pieces
½ cup (125 mL) sake (rice wine)
2 tbsp (30 mL) soy sauce
1 tbsp (15 mL) granulated sugar
2 green onions, cut into 1 inch (2.5 cm) pieces
2 garlic cloves, crushed
2 cinnamon sticks, 4 inches ( 10 cm) in length
1 piece (1 inch/2.5 cm) fresh ginger root, sliced
2 tsp (10 mL) cornstarch
5 oz (125 g) spinach, chopped (about 6 cups/1.5 L)

Heat oil in Dutch oven or stockpot over medium-high heat; brown steaks about 2 minutes per side. Add 1-1/2 cups (375 mL) water, sake, soy sauce, sugar, onions, garlic, cinnamon sticks and ginger root.
Simmer, covered, on stove-top or in a 325°F (160°C) oven for 1-1/4 hours or until fork-tender. Remove cinnamon sticks and ginger; discard. Remove steak and set aside.
Mix cornstarch with 1 tbsp (15 mL) cold water until smooth. On stove top, heat sauce over medium heat and gradually stir in cornstarch mixture; bring to boil and heat for 1 to 2 minutes, until thickened. Return steak to pan. Stir in spinach; cook for 3 minutes or until wilted.
Slow Cooker Option: Can be made in a slow cooker; combine all ingredients except cornstarch and spinach and cook covered for 5 hours on HIGH or 8 hours on LOW until meat is fork-tender. Thicken sauce on stove-top as above. Add spinach and cook for 3 minutes or until wilted.

Make Ahead Tips: Can be made a day in advance. After removing cinnamon stick and ginger cover and refrigerate. To serve, gently simmer on stove-top until heated through; thicken with cornstarch and add spinach as before.
An excellent source of Iron (29% RDI) and Zinc (87% RDI).

So Simple Big Batch Beef

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Cook up and stash a batch of Big Batch Beef in the freezer for lots of speedy So Simple scratch-dinners.
10 Minutes

10 cups (2.5 L) servings

4 lb (2 kg) Lean or Extra Lean Ground Sirloin*
1 pouch, Lipton Onion or Onion Roasted Garlic Soup Mix

Thoroughly cook ground beef with Lipton Onion Soup Mix in deep skillet on medium-high heat for 9 to 10 minutes, breaking up into small chunks with back of spoon or potato masher, until browned. Drain.
Spread mixture in single layer on several foil-lined baking trays; cover loosely with plastic wrap and freeze until meat is firm (about 1 hour).
Loosen frozen beef, breaking into small chunks; scoop meal-sized portions into freezer bags or sealable containers.
*Other Options: Lean or Extra Lean Ground Beef, Lean Ground Chuck or Extra Lean Ground Round.

Excellent source of iron (25% DV), Vitamin B12 (174% DV) and zinc (90% DV), 16% DV sodium.

Brewed Beef with Roasted Root Vegetables

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The aroma of this hearty, beer-simmered beef steak recipe is a warm welcome on a cool evening.
75 Minutes

4 Servings

2 slices bacon, finely diced
1 lb (500 g) Beef Blade or Cross Rib Simmering Steak, cut into 4 equal pieces
Salt and pepper
2 garlic cloves, minced
4 medium onions, thinly sliced
2 tbsp (30 mL) all-purpose flour
2 tsp (10 mL) white wine vinegar
½ tsp (2 mL) granulated sugar
1 tsp (5 mL) thyme
1 can (284 mL) undiluted beef broth
1 bottle (341 mL) beer
2 bay leaves
Roasted Root Vegetables (recipe below)

Cook bacon in a Dutch oven or stockpot over medium-high heat until crisp; remove bacon and set aside.
Season steak with salt and pepper and brown on both sides in bacon drippings. Remove from pan. Add garlic and onions to pan; cover and cook over medium heat for 10 minutes, stirring occasionally. Stir in flour and cook for 1 minute.
Add vinegar, sugar, thyme, beef broth, bear and bay leaves; bring to a simmer. Return bacon and steak to pan; cover and cook in 325°F (160°C) oven for 1-1/4 hours or until fork tender. Serve with Roasted Root Vegetables (see recipe below).
Roasted Root Vegetables: Cut 2 EACH carrots and parsnips and half each red and green pepper into 1 inch (2.5 cm) pieces. Combine with 1 cup (250 mL) each cubed butternut squash and sweet potato(1 inch/2.5 cm cubes). Toss vegetables with 1 tbsp (15 mL) EACH balsamic vinegar, olive oil, chopped fresh rosemary leaves and 1 tsp (5 mL) granulated sugar. Oven roast in a single layer on baking sheet at 325°F (160°C) while meat cooks.
Slow Cooker Tip: This beef dish can be prepared in a slow cooker by precooking the bacon, adding remaining ingredients and cooking for 8 hours on low.

Make Ahead Tip: Brewed Beef can be made a day in advance and refrigerated. To serve, gently simmer on stovetop until heated through.
A good source of Iron (24 % RDI) and an excellent source of Zinc (87 % RDI).

Goulash-Style Beef Hamburger Soup

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Hungarian flavours, lots of vegetables and seasonings make this main-course beef hamburger soup an interesting departure from traditional Hamburger Soup recipes. You can use almost any mix of vegetables you want, even frozen if you like.
35 Minutes

6 Servings

1 lb (500 g) Extra Lean Ground Beef Sirloin, Round or Extra Lean/Lean Ground Beef
1 large onion, chopped
4 cloves garlic, minced
1 EACH carrot and celery stalk, thinly sliced
8 oz (250 g) sliced mushrooms
2 tbsp (30 mL) paprika
½ tsp (2 mL) caraway seed
¼ tsp (1 mL) chili pepper flakes (optional)
1 potato, scrubbed and cut into chunks
1 pkg (900 mL) sodium-reduced chicken or beef broth
¼ cup (50 mL) chopped fresh parsley
2 tbsp (30 mL) tomato paste
2 tbsp (30 mL) sodium-reduced soy sauce
½ cup (125 mL) frozen peas

Cook beef, onion, garlic, carrot, celery, mushrooms, paprika, caraway seed and chili pepper flakes in Dutch oven over medium heat for 10 to 15 minutes or until meat is thoroughly cooked and any liquid has evaporated. Drain if desired.
Add potato, broth, parsley, tomato paste and soy sauce; bring to boil. Reduce heat and simmer for 15 minutes.
Add peas; simmer for 5 minutes.

Heart-Healthy Makeover: We used an abundance of veggies, lean beef plus sodium-reduced broth for a heart-healthy approach. Hungarian spices, soy sauce and fresh parsley pump up the flavour.
Good source of iron (21% DV) and excellent source of zinc (44% DV), 28% DV sodium.

Spiced Beef Stuffed Peppers

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The raisins in this recipe give this delicious spiced beef filling a hint of sweetness in these Spiced Beef Stuffed Peppers.
50 Minutes

4 Servings

4 medium sweet peppers (mixed colours)
1 lb (500 g) Extra Lean Ground Beef Sirloin or Round or Extra Lean Ground Beef
½ cup (125 mL) chopped onion
½ cup (125 mL) chopped carrot
2 cloves garlic, minced
½ cup (125 mL) cooked rice
¼ cup (50 mL) raisins
2 tsp (10 mL) chili powder
½ tsp (2 mL) salt
¼ tsp (1 mL) cinnamon
¼ tsp (1 mL) hot pepper flakes
1 can (14 oz/398 mL) tomato sauce

Cut tops from peppers; discard seeds and membranes. Chop enough of the tops to make 1/2 cup (125 mL) chopped sweet pepper.
In lightly oiled non-stick skillet, cook beef, chopped peppers, onion, carrot and garlic, breaking meat up with back of spoon, for 8 to 10 minutes or until meat is thoroughly cooked. Remove from heat and drain fat, if any. Stir in rice, raisins, chili powder, salt, cinnamon, hot pepper flakes and 1/2 cup (125 mL) of the tomato sauce. Divide mixture among peppers, spooning into pepper shells.
Place filled peppers upright in shallow baking dish in single layer; pour remaining tomato sauce around peppers. Bake, covered, in 350°F (180°C) oven for 45 to 50 minutes or until peppers are tender-crisp.

South-of-the-Border Beef Tacos with Guacamole Dip

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When making this beginner-level recipe with your kids, you can take take care of the steps that involve using a knife or the stove and let them take care of the rest.
15 Minutes

12 Tacos Servings

1 lb (0.45 kg) lean ground beef
1 onion, chopped
1 clove garlic, minced
1 tbsp (15 mL) chili powder
1 tsp (5 mL) dried oregano
½ tsp (2 mL) ground cumin (optional)
¼ tsp (1 mL) dried red pepper flakes
1 cup (250 mL) milk
⅓ cup (75 mL) tomato paste
Salt and pepper to taste
12 taco shells
Toppings: Shredded lettuce, diced tomato and sweet green pepper, salsa, sour cream and shredded cheese
Guacamole Dip (recipe follows)

Cook beef in large non-stick skillet over medium-high heat for 8 to 10 minutes, breaking up and stirring with wooden spoon, until browned throughout and fully cooked. Drain if necessary. Add onion, garlic, chili powder, oregano, cumin (if using) and red pepper flakes; cook until onion is tender, about 5 minutes.
Stir in milk and tomato paste, mixing well; simmer for 5 to 10 minutes or until most of the liquid is absorbed.Season with salt and pepper to taste.
Meanwhile, prep Toppings and heat taco shells upside down on baking sheet in oven for 3 to 5 minutes. To serve, spoon beef mixture into each shell and add Toppings and Guacamole.
Guacamole Dip: In medium bowl, mash the flesh from 2 ripe avocados using a potato masher until fairly smooth. Add 1/3 cup (75 mL) 10% half and half cream, 1/4 cup (50 mL) light mayonnaise, 1/2 tsp (2 mL) grated lime rind and 1 tbsp (15 mL) fresh lime juice; stir until smooth and well combined. Stir in 1 small Roma (plum)tomato (seeded and diced), 1 clove garlic (minced)and a dash of hot pepper sauce. Season to taste with salt. Garnish with chopped fresh coriander.

NOTE: Recipe is adapted from Dairy Farmers of Canada. Image courtesy of Dairy Farmers of Canada. For more family friendly recipes visit familykitchen.ca.
Recipe courtesy of: familykitchen.ca.

Orient Express

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Make this speedy soup for a so simple after work dinner.
20 Minutes

8 Servings

1 lb (500 g) Lean Ground Beef Sirloin*
¼ cup (50 mL) fresh coriander leaves, minced
1 tbsp (15 mL) minced ginger root
1 tbsp (15 mL) minced green onion
1 tbsp (15 mL) minced garlic
2 packages (900 mL EACH) chicken broth
⅓ tsp (2 mL) dried chili flakes,optional
1 package (153 g) KNORR® Sides Plus™ Teriyaki Noodles with Asian Style Vegetables, uncooked
Limes and soy sauce

Pan-fry ground sirloin, coriander, ginger, onion and garlic in large saucepan until beef is cooked, about 8 minutes; drain.
Stir in broth and chili flakes. Bring to boil. Stir in package of Knorr Sides Plus.
Reduce heat; simmer for 10 minutes. Season to taste with fresh lime juice and soy sauce. Garnish with additional sliced green onion or chopped fresh coriander if desired.
*Other options: Lean Ground Round, Chuck or Lean Ground Beef

Source of iron (13% DV), excellent source of zinc (29% DV), 37% DV sodium.

Mexican Barbecoa Beef Bites

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This slow simmer dinner is perfect for a small family on a cold winter’s day. Since it is made with Simmering Steak, you get a meal that is much like a stew or pot roast. It’s perfect to prepare in the slow cooker.

2 – 4 Servings

2 lb (0.91 kg) Blade or Cross Rib Simmering Steak
½ tsp (2 mL) EACH salt, pepper and chili powder
1 can (540 mL) chopped stewed tomatoes
½ (38.5 g envelope) onion soup mix
1 large onion, sliced lengthwise
½ cup (125 mL) barbecue sauce
½ (341 bottle) beer

Season steak all over with salt, pepper and chili powder. Brown in lightly oiled Dutch oven over medium-high heat. Meanwhile, combine tomatoes, onion soup mix, barbecue sauce and beer (or 1/2 cup water). Pour over steak.
Cover and simmer on stove top or in 325°F (160°C) oven until fork-tender, about 1-1/4 to 2 hours (OR cook in slow cooker on LOW setting for 6 to 8 hours).
Remove steak from pot and keep warm. Skim fat from sauce and season to taste. Serve as ‘pulled beef’ by shredding with 2 forks. Serve with sauce, tucked into tacos or flour tortillas if desired.

So-Simple Meat Sauce (or a Rich Romantic Ragoût)

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All dressed up with just a few pantry ingredients and the kids so-Simple Meat Sauce becomes a Rich Romantic Ragoût! Talk about chemistry, the alchemy of anchovy, tomato, black olives and red wine combine to bring ground sirloin’s beefy flavour to the forefront – a potent combination to tease taste buds and brighten the senses.

Seasoning Strategy for spicing things up: chili pepper flakes turn up the heat while tomato paste, anchovy, black olives and red wine all enhance browned beef’s meaty flavour with naturally occurring glutamates. They add depth of flavour known as umami – “the fifth flavour”.

Makes 5 cups (1.25 L) sauce in total

1 tbsp (15 mL) olive oil
1 onion, diced
1 clove of garlic, minced
1 cup (250 mL) diced vegetables (eg. zucchini and sweet pepper)
1lb (500 g) Lean Ground Beef Sirloin – Why choose «Sirloin» lean ground beef?
1 can (28 oz/796 mL) tomatoes
1 can (5-1/2 oz/156 mL) tomato paste
1 tbsp (15 mL) brown sugar
1/2 tsp (2 mL) dried oregano
Pinch salt and pepper

To one half batch, stir in 1/4 cup (50 mL) EACH dry red wine and pitted black olives (chopped), half an anchovy fillet (crushed into a paste consistency) and 1/4 tsp (1 mL) dried chili pepper flakes.”
Heat oil in large heavy saucepan over medium heat. Add onion, garlic, vegetables and ground sirloin; cook, stirring occasionally and breaking up meat, for 8 to 10 minutes or until beef is browned. Drain.
Add tomatoes, tomato paste, sugar and oregano; bring to boil, stirring often. SPLIT THE BATCH – transfer half the sauce into a second large saucepan. One half becomes kid’s So-Simple Meat Sauce, while the other transforms into Date Night Dining’s Rich Romantic Ragoût.
Kid’s So-Simple Meat Sauce: To one half batch, reduce heat to low; cover and simmer for 20 to 30 minutes, stirring occasionally. Season with salt and pepper to taste and add a bit more sugar if necessary. Serve over spaghetti.
Date Night’s Rich Romantic Ragoût: To one half batch, stir in 1/4 cup (50 mL) EACH dry red wine and pitted black olives (chopped) and 1/4 tsp (1 mL) dried chili pepper flakes. Reduce heat to low; cover and simmer for 20 to 30 minutes, stirring occasionally. Season with salt and pepper to taste. Serve over pappardelle pasta or polenta with freshly ground pepper and Parmesan.

Excellent source of iron (26%DV) and zinc (43% DV), 15% DV sodium.

Korean Beef Lettuce Cups

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This Asian-inspired ground beef recipe lets you entertain with style and within budget. It works for family meals too — easy to prepare and casual to eat.
15 Minutes

6 Servings

2 cloves garlic, minced
½ sweet red pepper, diced
1 lb (500 g) Lean Ground Beef Sirloin or Chuck or Lean Ground Beef
1 tsp (5 mL) minced ginger root
¼ cup (50 mL) soy sauce
1 tbsp (15 mL) Asian chili sauce
1 tsp (5 mL) sesame oil
Bibb lettuce leaves
Fresh lime wedges
Shredded carrot and cucumber
Chopped cilantro or mint or chopped green onion
Hoisin sauce

Cook garlic, diced pepper, ground beef and ginger root in large skillet using medium heat, stirring occasionally for 8 to 10 minutes until beef is browned and completely cooked. Drain if necessary.
Add soy sauce, chili sauce and sesame oil; reduce heat to medium-low and simmer 3 to 4 minutes.
Transfer to warm platter. At the table let each person spoon some filling into lettuce leaves. Top with squeeze of lime juice and serve with toppings such as shredded carrot, cucumber, chopped cilantro or mint. Roll up with your hands to eat.
Cook’s Notes: Korean Beef mixture is also great served over rice instead of in lettuce cups.

Source of iron (13% DV*) and excellent source of zinc (40% DV), 31% DV sodium.

Ginger-Braised Beef

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Beef Simmering Steak becomes meltingly tender when simmered in this ginger stir-fry type of sauce in this slow cooker recipe. You can substitute chopped spinach for the bok choy, simmering for just three minutes or until the spinach is just wilted. Serve with Chinese noodles or steamed rice.
360 Minutes

6 Servings

1 tsp (5 mL) EACH vegetable oil and sesame oil
1 lb (500 g) Beef Blade or Cross Rib Simmering Steak, cut into quarters
1 cup (250 mL) sodium reduced beef stock or broth
¼ cup (50 mL) sodium reduced soy sauce
1 tbsp (15 mL) dry sherry
½ tsp (2 mL) Asian chili paste or red pepper flakes
4 green onions, cut into 1-inch (2.5 cm) pieces
4 cloves garlic, minced
2 tbsp (30 mL) grated ginger root
1 tbsp (15 mL) cornstarch
2 tbsp (500 mL) chopped bok choy or spinach

Heat vegetable and sesame oil over medium-high heat in large non-stick skillet. Add steak and brown, about 2 minutes per side. Set aside. Combine sodium reduced stock and soy sauce, sherry, chili paste, onions, garlic and ginger root in 3½ to 6-quart (3.5 to 6 L) slow cooker. Add beef, turning pieces to coat in sauce.
Cook, covered, on Low for 8 to 10 hours or on High for 4 to 6 hours or until beef is tender.
Mix cornstarch with 2 tbsp (30 mL) water in small bowl. Add to slow cooker; cook, covered, on High for 10 minutes. Add bok choy; cook, covered, on High for 5 to 10 minutes or until tender-crisp and sauce is thickened.
Stove-Top Option: Brown meat in large oven-proof skillet or Dutch oven as in Step 1. Meanwhile, in bowl, combine 2½ cups (625 mL) beef stock, soy sauce, sherry, chili paste, onions, garlic and ginger root; pour over meat. Cook, covered in a 325°F (160°C) oven for 1¼ hours or until fork-tender. Add bok choy and cook 3 to 4 minutes. Remove from oven. Using slotted spoon, remove steak and bok choy to platter and keep warm. Over medium-high heat, whisk cornstarch mixture into pan. Cook, stirring constantly, for 2 minutes or until sauce is thickened.

Cook’s Notes: You can make a vegetable stir-fry to accompany the Ginger-Braised Beef. Omit Step 3. Once meat is cooked, stir-fry 4 cups (1 L) stir-fry cut vegetables (including the bok choy) in skillet. Add sauce from slow cooker and stir in water and cornstarch mixture; cook, stirring, for 3 to 4 minutes or until thickened. Add beef, turning to coat.
Adapted from: The Best Family Slow Cooker Recipes by Donna-Marie Pye (2003)
Good source of iron (16% DV) and an excellent source of zinc (56% DV), 22% DV sodium.

Tortilla Beef Pie

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Now here’s a contemporary version of the classic meat pie – no pastry to make, reduced fat and super easy. With lean Canadian ground beef and a few pantry-ready ingredients, this recipe for Tortilla Beef Pie is always ready to make.
10 Minutes

6 Servings

1 lb (500 g) Lean Ground Beef Sirloin, Round or Chuck*
1 EACH small onion and clove garlic, minced
1 can (19 oz/540 mL) red kidney beans, drained and rinsed
½ cup (125 mL) chili sauce
4 large flour tortillas
2 cup (500 mL) low-fat shredded Cheddar cheese
2 green onions, chopped

Cook ground beef in pan using medium-high heat for 9 to 10 minutes, breaking into small chunks with back of spoon until browned and completely cooked. Drain in colander. Return to pan and add onion and garlic; simmer, uncovered, for 5 to 10 minutes until vegetables soften.
Mash kidney beans. Combine with beef mixture; stir in chili sauce. Place 1 tortilla on baking sheet. Spread right to edge with one-third of the beef mixture. Sprinkle with one-quarter each Cheddar and green onion. Repeat layers, finishing with tortilla, cheese and green onion.
Bake in 400°F (200°C) oven for 10 to 15 minutes or until cheese is melted. Slice into wedges and serve with more chili sauce if desired.
*Other Options: Lean/Extra Lean Ground Beef

Excellent source of iron (27% DV) and zinc (46% DV), 39% DV sodium.

Italian-Style Beef Hamburger Soup

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This simple version of minestrone can be made with just about whatever vegetables you have in the fridge or freezer and Lean Ground Beef Sirloin.
40 Minutes

8 Servings

1 lb (500 g) Extra lean or Lean Ground Beef Sirloin or Round*
1 large onion, chopped
4 garlic cloves, minced
1 cup (250 mL) EACH thinly sliced carrot, celery and zucchini
1 ½ tsp (7 mL) dried Italian herb seasoning
¼ tsp (1 mL) chili pepper flakes (optional)
1 can (28 oz/796 mL) diced tomatoes
1 pkg (900 mL) sodium-reduced chicken broth
1 can (213 mL) tomato sauce
1 cup (250 mL) shredded fresh spinach (optional)
¼ cup (50 mL) chopped fresh parsley (optional)
½ cup (125 mL) broken whole wheat spaghetti

Cook beef, onion, garlic, carrot, celery, zucchini, Italian seasoning and chili pepper flakes in a Dutch oven over medium-high heat for 10 to 15 minutes until meat is thoroughly cooked and any liquid has evaporated.
Add tomatoes, broth and tomato sauce; bring to a boil. Reduce heat and simmer for 15 minutes.
Add spinach and parsley; stir in pasta; simmer 10 minutes longer or until pasta is tender.
*Other Options: Lean Ground Chuck, Lean/Extra Lean Ground Beef

Bright Idea: Many hamburger soups start with a base of high-sodium packaged soup mixes, but this simple scratch version uses seasonings, low-sodium broth and canned tomatoes instead. Whole wheat pasta, an abundance of veggies, plus lean beef round out this heart-healthy approach.
Good source of iron (21% DV) and excellent source of zinc (33% D).

Carne Asada Tri-Tip with Salsa

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Understood literally as grilled beef, Carne Asada is practically a Mexican staple. This rendition is simple, with a bold sauce and a fresh corn salsa to accessorize. Find dried ancho chili powder in the spice section of major grocers.
25 Minutes

6 Servings

¼ cup (50 mL) steak sauce
4 cloves garlic, minced
1 tsp (5 mL) EACH ground coriander, cumin and oregano
½ tsp (2 mL) dried ancho, chipotle or regular chili powder
¼ tsp (1 mL) salt
2 lb (0.91 kg) Beef Tri-tip Oven Roast (or Top Sirloin Oven Roast)
Fresh Corn Salsa (recipe follows)

Combine steak sauce, garlic, coriander, cumin, oregano, chili, salt and pepper, and 1 tbsp water; pour half into large resealable freezer bag, reserving the remainder as basting sauce. Pierce beef all over with fork; place into bag and refrigerate for 1 hour or up to 24 hours.
Place roast on greased grill over medium heat 400°F (200°C); close lid and cook, turning occasionally and basting with reserved sauce, for 20 to 30 minutes or until digital instant-read thermometer reads 145°F(63°C) when inserted into centre of roast. (NOTE: Move roast to cooler part of grill if it begins to overbrown.)
Remove to cutting board; tent with foil and let stand at least 10 minutes before carving thinly across the grain. Serve with Fresh Corn Salsa and some extra steak sauce for dipping.
Fresh Corn Salsa: While meat cooks, grill 1 cob corn, husked, half sweet red pepper, seeded and half sweet onion, sliced in thick rounds. Grill with lid closed until tender and slightly charred, 10 to 15 minutes. Cut corn kernels off cob into bowl. Dice red pepper and onion; add to corn. Stir in 1 can (19 oz) black beans, drained and rinsed, 1/3 cup chopped fresh cilantro, 3 tbsp EACH olive oil and lime juice and 1/4 tsp salt.

5 mg iron (36% DV), 6 g fibre (25% DV), 62 µg folate (28% DV). Very High in iron, fibre and folate. Very high in iron, fibre and folate.

Spicy Beef and Gouda Antipasto

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Serve this savoury antipasto warm, tucked into ready-made croustades or spooned onto toasted slices of baguette. For an idea that’s sure to impress, spoon mixture into large spring roll wrappers to make appetizers. You can make the antipasto ahead: cover and refrigerate for up to 2 days. Warm to serve. You can find spring roll wrappers at your local Asian supermarket or check the produce section in some of the larger grocery stores.
20 Minutes

4 cups (1 L) servings

2 tbsp (30 mL) vegetable oil
2 cloves garlic, minced
1 small onion, chopped
2 cups (500 mL) diced Gouda cheese, about 8 oz (250 g)
1 jalapeño pepper, minced
1 tbsp (15 mL) sambal oelek or Asian chili sauce
Sweet red and/or yellow pepper (optional)
Marinade:
2 tbsp (30 mL) vegetable oil
2 tsp (10 mL) cider vinegar
1 tsp (5 mL) chili powder
1 tsp (5 mL) ground cumin
1 lb (500 g) Beef Grilling Steak, such as Top Sirloin, cut into dice
Salt and pepper

Mix together oil, vinegar, chili powder and cumin in medium bowl. Add beef, tossing to coat. Cover and marinade for 15 to 20 minutes. Discard marinade. Season beef with salt and pepper to taste.
Heat oil in large non-stick skillet, over medium-high heat; sauté garlic and onion until softened, about 2 minutes. Add marinated beef; cook, stirring constantly, until beef is browned but still slightly pink in centre, about 4 minutes.
Transfer to bowl using slotted spoon; toss with Gouda cheese, jalapeño and sambal oelek. Garnish servings of antipasto with diced or thinly sliced red and yellow pepper if desired.
Spring Roll Appetizers: Use two 8-inch (20 cm) spring roll wrappers for each spring roll – 20 total. Double wrapping makes them much easier to handle.
Lay 1 spring roll wrapper on work surface. Spoon a scant 1/2 cup (125 mL) beef antipasto mixture into centre of wrap. Top with red and yellow pepper slices, if desired. Roll into cylinder shape, folding edges inward to close. Combine 1 egg yolk with 1/2 tsp (2 mL) water. Lightly brush egg wash on top of spring roll and seal. Wrap spring roll with a second wrapper; place on parchment paper lined baking sheet. Repeat with remaining wrappers, forming 10 spring rolls.

Make-ahead: Cover with damp towel and refrigerate for up to 8 hours. Brush each with vegetable oil; bake in 425°F (220°C) oven, turning once, until slightly golden, about 25 minutes. Cut each in half and serve with caramelized onion or plum sauce. Makes 10 spring rolls.
Source of zinc (6% DV), 2% DV sodium.

Beef Picadillo

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Serve this Spanish-style ground beef over rice or baked potatoes. You can also cool the Picadillo and use as a filling to make empañadas or calzones.
15 Minutes

6 Servings

2 cloves garlic, minced
1 onion, minced
1 sweet red, yellow or green pepper, diced
1 lb (500 g) Extra Lean Ground Beef Sirloin*
1 cup (250 mL) salsa
1 tbsp (15 mL) chili powder
1 tsp (5 mL) ground cumin
¾ cup (175 mL) sliced green olives
½ cup (125 mL) raisins

Cook garlic, onion, sweet pepper and ground beef in large skillet over medium heat, stirring occasionally, for 8 to 10 minutes or until beef is browned and completely cooked. Drain if necessary.
Add salsa, chili powder and cumin, olives and raisins; reduce heat to medium-low and simmer for 5 minutes. Add 2 to 3 tbsp (30 to 45 mL) water if necessary.
*Other options: Extra Lean Ground Beef Round, Lean Ground Beef Sirloin or Chuck, Extra Lean/Lean Ground Beef
Empañadas Option: Let filling cool completely. Roll out pastry for 2 double-crust pies and cut into forty 3-inch (8 cm) rounds; place 1 tbsp (15 mL) beef mixture on each. Moisten pastry edges with water; fold over and press edges with fork to seal. Place on parchment paper or foil-lined baking sheet; prick and brush tops with 1 beaten egg. Bake in 425°F (220°C) oven for 10 to 15 minutes or until golden brown. To make ahead: Freeze unbaked empañadas in sealed container for up to 1 month; bake frozen in 350°F (180°C) oven for 20 to 25 minutes.

Calzones: Let filling cool completely. Roll out 1-1/2 lb (750 g) thawed pizza dough; divide into sixths, forming each into disc. On lightly floured surface, roll out each disc into 8-inch (20 cm) circle. Divide filling over half of each circle; fold dough over; press firmly with fork to seal. Bake on parchment-lined baking sheet in 400°F (200°C) oven for 15 minutes or until golden brown.
Good source of iron (19% DV) and excellent source of zinc (42% DV), 24% DV sodium.

So Simple Trendy Toritilla Beef Pie

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By cooking up Big Batch Beef, this contemporary meat pie can be ready in a flash!
15 Minutes

6 Servings

1 can (19 oz/540 mL) red kidney beans, drained and rinsed
2 cups (500 mL) microwave-thawed Big Batch Ground Beef (recipe follows)
½ cup (125 mL) chili sauce or salsa
2 cups (500 mL) low-fat shredded Cheddar cheese
4 large flour tortillas
2 green onions, chopped

Mash kidney beans. Combine with Big Batch Beef and chili sauce.
Place 1 tortilla on baking sheet. Spread right to edge with one-third of the beef mixture. Sprinkle with one-quarter each Cheddar and green onion. Repeat layers, finishing with tortilla, cheese and green onion.
Bake in 400ºF (200ºC) oven for 10 to 15 minutes or until cheese is melted. Slice into wedges and serve with more chili sauce if desired.
Big Batch Beef: Cook 4 lb (2 kg) Lean or Extra-Lean Ground Beef in Dutch oven over medium-high heat for 10 minutes, breaking into small chunks with back of spoon, until browned. Drain and return to pot. Add 4 EACH onion and cloves of garlic, minced, simmer for 15 minutes until vegetables are softened. Spread in a single layer on several foil or parchment paper-lined baking trays; freeze until meat is firm, about 1 hour. Loosen into chunks, scoop meal-sized portions into freezer bags. Freeze for up to 3 months.

Excellent source of iron (27% DV), and zinc (46% DV), 39% sodium.

Carne Asada

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Buy the Inside Skirt Marinating Steak (not the Outside version) for the most tender option and ask that the silverskin membrane be trimmed off. If you can’t find Skirt Steak a Flank Steak is a good substitute. Serve Skirt Steak sliced thinly with Fresh Tomato Salsa tucked into warmed tortillas or with a side of steamed rice and chili-spiced kidney or pinto beans.
6 Minutes

6 Servings

4 cloves garlic, minced
2 limes, juiced
¼ cup (50 mL) olive oil
2 tbsp (30 mL) vinegar
1 tsp (5 mL) ground cumin
½ tsp (2 mL) chipolte chili powder
½ tsp (2 mL) granulated sugar
1 handful fresh herbs such as cilantro, basil, oregano and/or parsley, minced
2 lb (0.91 kg) Skirt Marinating Steak
Coarse sea salt and ground black pepper
Fresh Tomato Salsa (recipe follows)

Combine garlic, lime juice, oil, vinegar,cumin, chili powder, sugar and herbs in large resealable freezer bag. Pierce steak all over with fork; place into bag and refrigerate for 1 to 12 hours.
Remove steak from marinade and pat dry with paper towel; discard marinade. Season all over with salt and pepper.
Cook steak on lightly oiled grill over medium heat (400°F/200°C); close lid and cook, for 6 to 8 minutes, turning at least twice, for medium-rare doneness 145°F(63°C).
Remove to cutting board; tent with foil and let stand about 5 minutes before carving into thin slices across the grain. Serve with Fresh Tomato Salsa.
Fresh Tomato Salsa: In medium bowl, combine 2 medium tomatoes, (seeded and diced), 1 small avocado (diced), 1/2 onion (minced), 2 cloves garlic (minced), 1 jalapeno pepper (seeded and diced), juice from 1 lime, 2 tbsp olive oil and handful of fresh herbs such as oregano, basil and/or cilantro (chopped). Season with some granulated sugar, salt and pepper to taste.

TIP: Since Skirt Steak is thin, a marinade time as little as 1 hour still gives great flavour and tenderness. Skirt Steak can also stand up to an aggressive marinade for up to 24 hours without getting mushy — click here to see our test results.

Asian Braised Short Ribs

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Serve this slow-cooker dish with steamed rice or a Asian noodles tossed with a splash of sesame oil.
480 Minutes

4 Servings

1 tbsp (15 mL) sesame oil
2 lb (0.91 kg) Beef Short Ribs
1 large red onion, sliced
1 large carrot, sliced
2 stalks celery, sliced
1 cup (250 mL) whole shiitake mushrooms
1 cup (250 mL) whole baby corn
2 cups (500 mL) baby bok choy
1 carton (900 mL) sodium reduced beef broth
½ cup (125 mL) hoisin sauce
2 tbsp (30 mL) soy sauce
2 tbsp (30 mL) rice wine vinegar
2 tbsp (30 mL) chili garlic sauce (or splash of Sriracha or sambal oelek hot sauce)
1 tbsp (15 mL) chopped cloves garlic
1 tsp (5 mL) Worcestershire sauce
¼ cup (50 mL) corn starch
2 tbsp (30 mL) cold water

Heat sesame oil over medium-high heat in large non-stick skillet. Brown short ribs on all sides and place in slow cooker. Top with vegetables.
Add broth to skillet; cook over medium-high heat, stirring to remove any brown bits from bottom of pan. Stir in hoisin sauce, soy sauce, vinegar, chili sauce, garlic, and Worcestershire; pour over beef and vegetables in slow cooker.
Cook, covered on LOW for 7 to 8 hours or until beef is fork-tender. Transfer short ribs and vegetables to platter; keep warm.
Skim any oil from the top of sauce and discard. Pour sauce into saucepan and bring to a boil. Mix cornstarch and water together; gradually stir into sauce and bring to boil. Heat, stirring occasionally over medium-high heat until sauce is thickened. Drizzle sauce over ribs and vegetables.

Tip: You can slow-cook on HIGH setting for 4 hours if necessary.