Ginger Beef Roast with Orange and Cantaloupe Salad

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This recipe is perfect for a patio party – it serves many and the beef roast cooks unattended on the barbecue while you enjoy yourself.
60 Minutes

10 – 12 Servings

½ cup (125 mL) vegetable oil
½ cup (125 mL) teriyaki sauce
½ cup (125 mL) EACH finely chopped ginger-root and onion
Grated orange zest and juice of 1 large orange (4 tsp/20 mL zest + 3/4 cup/175 mL juice)
2 tsp (10 mL) hot Asian chili sauce
2 tsp (10 mL) chopped garlic
2 tsp (10 mL) sesame oil
4 lb (2 kg) Beef Rotisserie Roast (Sirloin Tip, Inside Round or Cross Rib)
16 cup (4 L) mixed salad greens
4 cup (1 L) Salad ingredients: chopped cucumber, cantaloupe chunks, sweet pepper chunks
Citrus Salad Dressing (recipe follows)

Combine vegetable oil, teriyaki sauce, ginger root, onion, orange zest and juice, chili sauce, garlic and sesame oil in large sealable freezer bag. Remove 1 cup (250 mL) of the marinade and set aside to use in Citrus Salad Dressing. Pierce roast all over with fork and add to bag; seal and refrigerate for 12 to 24 hours. Discard marinade; pat roast dry with paper towelling.
Place drip pan under grill; add 1/2 inch (1 cm) water to pan. Preheat barbecue to medium-high (400°F/200°C). Cooking with rotisserie: Insert spit rod lengthwise through centre or roast; secure with holding forks and place over drip pan. Cooking without rotisserie: Place roast on grill over drip pan that is moved to one side; turn off heat under just the roast.
Insert meat thermometer into middle of roast, avoiding spit rod (if using). Cook at constant heat in closed barbecue until thermometer reads 155°F (68°C) for medium (about 30 minutes per lb/500 g). Remove roast to cutting board; tent with foil for 10 to 15 minutes to allow temperature to rise an additional 5°F (3°C). Toss salad greens and ingredients with Citrus Dressing and spoon onto individual plates. Carve roast thinly across the grain; place on top of salad.
Citrus Salad Dressing: In small jar with lid, shake together 1/3 cup (75 mL) olive oil, 1/3 cup (75 mL) cider or white wine vinegar and 1 cup (250 mL) of the reserved marinade; season with salt and pepper to taste. Makes 1-1/2 cups (350 mL).

Tip: If using a Premium Rotisserie Roast, marinate for only 1 to 2 hours, just for flavour. You can substitute orange segments, mango or peaches for the cantaloupe if desired.
A good source of Iron (23% RDI) and an excellent source of Zinc (78% RDI).

Barbecue Beef Hand Pies

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Reminiscent of Jamaican patties or Spanish empanadas, these hand-held pies are the perfect after-school snack, lunch or light dinner.
15 Minutes

8 Servings

1 ½ cups (375 mL) Big-Batch Beef (see below), microwave-thawed
½ cup (125 mL) Kraft Original BBQ Sauce
1 pkg (400 g) ready-to-use refrigerated pie crusts (2 crusts)
½ cup (125 mL) Kraft Tex Mex Shredded Cheese

Heat oven to 425°F. Combine Big-Batch Beef and barbecue sauce.
Unroll 1 pie crust and lay out flat; cut into quarters. Spoon 1/4 cup (50 mL) of the beef mixture onto each quarter of crust; sprinkle with 1 tbsp (15 mL) cheese. Fold each dough piece lengthwise in half; crimp edges with fork to seal. Repeat with remaining crust, beef mixture and cheese.
Place pies on parchment paper or foil covered rimmed baking sheet. Bake 12 to 15 minutes or until golden brown.
Big Batch Beef: Cook 4 lb (2 kg) Lean or Extra-Lean Ground Beef in Dutch oven over medium-high heat for 10 to 15 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. Drain and 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.

Substitute Prepare using Bull’s Eye Barbecue Sauce.
For more beef recipes brought to you from Kraft Canada, click here.

Hearty Fall Beef Pot Roast Dinner

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This hearty recipe is essentially dinner-in-a-pot, using an interesting mix of fall vegetables and Canadian Beef. Although it has a whole head of garlic, its flavour mellows during cooking.
180 Minutes

12 – 16 Servings

1 tbsp (15 mL) dried thyme
1 tbsp (15 mL) rosemary
1 tsp (5 mL) EACH salt and pepper
3 lb (1.5 kg) Boneless Beef Pot Roast (e.g. Cross Rib, Blade or Top Blade)
3 tbsp (45 mL) vegetable oil
1 red onion, cut into wedges
4 carrots, cut into 1-inch (2.5 cm) chunks
1 lb (500 g) mini red potatoes, scrubbed and cut in half
1 lb (500 g) Brussels sprouts, trimmed
1 head garlic, separated into cloves and peeled
2 tbsp (30 mL) all-purpose flour
2 ½ cup (625 mL) beef stock
2 tbsp (30 mL) Worcestershire sauce
1 tbsp (15 mL) brown sugar
2 bay leaves
2 tbsp (30 mL) minced fresh parsley

Combine thyme, rosemary and 1/2 tsp (2 mL) each salt and pepper. Pat beef dry; rub seasoning mixture all over roast to coat. In large deep Dutch oven, heat 2 tbsp (30 mL) of the oil over medium-high heat; brown beef all over, turning with tongs, for about 10 minutes. Remove and set aside. Reduce heat to medium. Add remaining oil to pan if necessary; cook onion, carrots, potatoes, Brussels sprouts, garlic cloves and remaining salt and pepper, stirring, for about 4 minutes or until just golden. Sprinkle with flour, cook, stirring, for 1 minute.
Add beef stock, Worcestershire sauce, brown sugar and bay leaves; bring to boil, stirring and scraping up brown bits from bottom of pan. Transfer meat, vegetables and any juices to a slow cooker insert. Cover and slow cook on LOW power for 8 hours or until meat and vegetables are fork-tender.
Meanwhile, remove transfer roast to cutting board; tent with foil and let stand for 15 minutes before carving thinly across the grain. Transfer to platter, along with vegetables. Discard bay leaves. Skim fat from sauce and stir in parsley. Serve with roast and vegetables.

Tip: You can use chunks of leeks instead of Brussels sprouts if desired.
A good source of Iron (15% RDI) and an excellent source of Zinc (42% RDI).

Flaming BBQ Beef Fajitas

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By grilling the beef steak, vegetables and flat-breads, this entire fajita recipe is cooked in the great outdoors. For cold-weather cooking, pan-fry or broil steak and veggies instead of firing up the grill. See the Cook’s Notes for tips on marinating. You can add an extra sweet pepper for a veggie boost if you wish.
11 Minutes

4 Servings

1 lime
½ cup (125 mL) finely chopped pickled jalapeno peppers plus 2 tbsp (30 mL) reserved juice
2 tbsp (30 mg) Worcestershire sauce
2 garlic cloves, minced
1 lb (500 g) Beef Marinating Steak (Flank, Inside Round or Sirloin Tip), 3/4-inch (2 cm) thick
1 EACH onion and sweet red pepper, cut into strips
1 tbsp (15 mL) vegetable oil
1 tsp (5 mL) chili powder
½ tsp (2 mL) ground cumin
4 Greek pitas

Combine finely grated peel and juice from lime, jalapenos and their reserved juice, Worcestershire sauce and half the garlic in large sealable freezer bag. Pierce beef all over with fork and add to bag; refrigerate 8 to 12 hours.
Discard marinade; grill steak using medium-high heat, 6 to 8 minutes, turning at least twice for medium-rare doneness 145°F(63°C). Let stand for 5 minutes; slice thinly across the grain. Meanwhile, toss vegetables with oil, remaining garlic and seasonings; grill in grilling basket using medium-high heat for 5 minutes, stirring occasionally.
Tuck steak and vegetables into warm pitas and top with some salsa.

Cook’s Notes: Day Ahead Marinating: Eliminate lime and pickled jalapeno juice from the marinade and marinate for up to 24 hours. Dress cooked fajitas with a squeeze of fresh lime juice when serving. Make Ahead Marinating: Pop Marinating Steak in a sealable freezer bag with the lime peel, jalapenos, Worcestershire and garlic; freeze. When you want your fajita meal, thaw overnight in the fridge and dress cooked fajitas with a squeeze of fresh lime juice when serving. If using a Grilling Steak, such as Top Sirloin, marinate for just 15 to 30 minutes.

Jamaican Jerk Beef Wraps with Avocado Salsa

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This makes a great patio supper and is perfect for a party. The salsa is best in the summer, made with flavourful garden-fresh tomatoes. If using a Premium Rotisserie Roast such as Prime Rib, reduce the marinating time to 2 to 4 hours, just long enough to develop flavour.
120 Minutes

12 Servings

⅓ cup (75 mL) minced onion
⅓ cup (75 mL) vegetable oil
1 tbsp (15 mL) fresh lime juice or cider vinegar
1 tbsp (15 mL) packed brown sugar
1 tsp (5 mL) minced garlic
1 tsp (5 mL) ground allspice
1 tsp (5 mL) dried thyme leaves
1 tsp (5 mL) hot pepper sauce
½ tsp (2 mL) ground cinnamon
½ tsp (2 mL) nutmeg
½ tsp (2 mL) EACH salt and pepper
½ tsp (2 mL) chili pepper flakes
4 lb (2 kg) Beef Rotisserie Roast (e.g. Sirloin Tip, Cross Rib or Inside Round)
6 large warm flour tortillas
Avocado Salsa (recipe follows)

Combine onion, oil, lime juice, brown sugar, garlic, allspice, thyme, hot pepper sauce, cinnamon, nutmeg, salt, pepper and chilli flakes in large sealable freezer bag. Remove 2 tbsp (30 mL) of the marinade and set aside to use in salsa. (For spicier salsa, reserve 3 tbsp/45 mL) Pierce roast all over with fork and add to bag; seal and refrigerate for 12 to 24 hours. Discard marinade and pat roast dry.
Place drip pan under grill; add 1/2 inch (1 cm) water to pan. Preheat barbecue to medium-high (400°F/200°C). Cooking with rotisserie: Insert spit rod lengthwise through centre of roast; secure with holding forks and place over drip pan. Cooking without rotisserie: Place roast on grill over drip pan that is moved to one side; turn off heat under roast.
Insert meat thermometer into middle of roast, avoiding spit rod (if using). Cook at constant heat in closed barbecue until thermometer reads 155°F (68°C) for medium (about 30 minutes per lb/500 g). Remove roast to cutting board; tent with foil for 10 to 15 minutes. Carve thinly across the grain. Place slices along centre of lightly grilled tortillas. Top with Avocado Salsa.

Avocado Salsa: Gently combine 2 EACH medium tomatoes, (seeded and chopped), and avocados, peeled and chopped. Stir in 2 tbsp (30 mL) EACH fresh lime juice and reserved marinade, 1 tsp (5 mL) minced garlic and 1/2 tsp (2 mL) hot sauce. Season with salt and pepper to taste. Makes approx. 2-1/2 cups (625 mL)
Excellent source of iron (26% DV) and zinc (78% DV), 10% DV sodium.

Barbecue Style Beef Pot Roast

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To enjoy as a speedy weeknight dinner recipe, use the Make Ahead Plan: Cook beef pot roast and refrigerate overnight in the sauce it was cooked in. Next day, skim any fat from sauce and thinly slice roast crosswise; place slices of meat in an ovenproof casserole. Heat sauce and pour over meat. Cover with foil or casserole lid; heat in 350°F (180°C) oven for about 25 minutes.
180 Minutes

16 Servings

4 lb (2 kg) Beef Pot Roast (e.g. Blade, Cross Rib or Top Blade)
1 envelope/pouch (38.5 g) onion soup mix
3 onions, sliced
1 cup (250 mL) barbecue sauce
1 bottle (341 mL) beer
1 ¼ tsp (1 mL) EACH salt and pepper

Brown roast on all sides in lightly oiled Dutch oven or stockpot over medium-high heat. Meanwhile, combine soup mix, onions, barbecue sauce, beer and 1/2 cup (125 mL) water. Pour over roast.
Simmer, covered, on stove-top or in 325°F (160°C) oven until fork-tender, about 3 hours. (Note: Oven is best for maintaining a simmer.)
Remove roast from pot and keep warm. Skim fat from sauce and season with salt and pepper to taste. Serve beef as slices or «pulled» (as pictured) with sauce.

Cook’s Notes: When slicing onions for stew and pot roast recipes, cut them lengthwise from stem to root to best preserve their shape during cooking.
Source of iron (14% DV) and excellent source of zinc (60% DV), 16% DV sodium.

BBQ Beef Ribs with Spicy Pineapple Rum Glaze

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1 rack Beef Grilling Back Ribs (about 7 ribs long, 3 lb./1.5kg)
SEASONING RUB
1 tsp (5 mL) Chili powder
½ tsp (2 mL) cumin
¼ tsp (1 mL) salt
¼ tsp (1 mL) cinnamon
¼ cup (50 mL) brown sugar

Season ribs with Seasoning Rub. Refrigerate for 3 hours or overnight.
Roast on foil-lined baking sheet in 250°F (120°C)oven for 2 to 3 hours until crispy and browned. Cool slightly; cut into individual ribs.
Meanwhlie make pineapple Rum Glaze or Bourbon BBQ Sauce. Use 1/2 for basting and reserve 1/2 for dipping.
Grill oven-roasted ribs using medium heat, for 5 to 10 minutes, brushing generously all over with glaze or barbecue sauce, turning occasionally. Serve with reserved extra glaze or sauce for dipping.
PINEAPPLE RUM GLAZE: To a saucepan over medium-high heat mix 1 Tbsp garlic, chopped, 1 Tbsp canola oil, 1/2 cup water, 1 cup pineapple juice, 1/4 cup hoisin sauce, 1 Tbsp soy sauce, 1 cup brown sugar, 2 Tbsp lemon juice, 1 Tbsp Dijon mustard, 1 tsp hot sauce, 1 cayenne pepper, 1 Tbsp cornstarch and 1/4 cup rum or bourbon. Bring to boil stirring occasionally. Reduce heat and simmer 30-50 minutes or until thick and syrupy.

BOURBON BARBECUE SAUCE: To a saucepan over medium-high heat mix 1 cup tomato sauce, 1/2 cup bourbon, 3 Tbsp brown sugar, 1 Tbsp Dijon mustard, 1 Tbsp Worcestershire sauce, 3 Tbsp apple cider vinegar, 1 tsp garlic powder, 2 tsp smoked paprika, 1 tsp chili powder, salt + pepper. Bring to boil stirring occasionally. Reduce heat and simmer 20-25 minutes

BIG Barbecued Beef Ribs

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Not for sissy’s, this gooey beef rib recipe offers rib-eating satisfaction from ear to ear and are great for dramatic presentation.
135 Minutes

3 – 4 Servings

Salt and pepper
1 rack Beef Grilling Back Ribs (about 7 ribs long), approx 3 lb (1.5 kg)
½ cup (125 mL) barbecue sauce
2 cloves garlic, minced
1 onion, diced
1 can (14 oz/398 ml) tomato sauce
⅓ cup (75 mL) maple syrup
⅓ cup (75 mL) red wine vinegar
¼ cup (50 mL) tomato paste
2 tbsp (30 mL) minced canned chipolte peppers
2 tbsp (30 mL) Worcestershire sauce

Season ribs with salt and pepper and grill over medium-high heat for 5 to 10 minutes, turning occasionally until browned all over. Place on a thick sheet of foil on a baking sheet. Thin barbecue sauce with 2 to 3 tbsp. water and pour over ribs. Over-wrap with another sheet of foil and crimp up edges to make a foil pouch. Roast in 250°F (120°C) oven for 2 to 3 hours until meat is fork tender.
Meanwhile sauté garlic and onion in a bit of vegetable oil until softened. Stir in remaining ingredients and bring to a simmer. Remove from heat. Reserve approximately 1 cup (250 mL) of sauce for dipping.
Brush ribs all over with the remaining sauce. If desired, grill briefly to set the sauce. Serve ribs with the reserved sauce for dipping.
Time Saver Tip: Use a bottled smokey flavoured barbecue sauce instead of making one from scratch.

Cook’s Notes: • Beef Grilling Back Ribs, also known as Beef Spare Ribs, come from the Prime Rib Premium Oven Roast – don’t confuse them with Beef Short Ribs. You can ask them to be cut for you at the meat counter and you may need to order them a day or two in advance. • Small cans of chipolte peppers can be found in the Mexican section of grocery stores. This hot chile is actually a smoked jalapeno. It adds a spicy smoky flavour to dishes. Use sparingly in sauces, marinades and dressings. You can freeze what’s leftover.
A good source of Iron (23% RDI) and an excellent source of Zinc (71% RDI).

Beef Empanadas De Picadillo

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Serve as a tapas course or make larger-sized versions for a main course. You can skip the pastry in this recipe and enjoy this Spanish-style ground beef as a filling in taco shells or as a topping for baked potatoes or rice.
10 Minutes

8 Main course servings

2 garlic cloves, minced
1 onion, minced
½ sweet red or green pepper, finely diced
1 lb (500 g) Lean or Extra Lean Ground Beef Sirloin or Round*
1 cup (250 mL) salsa
1 tbsp (15 mL) chili powder
1 tsp (5 mL) ground cumin
¾ cup (175 mL) sliced green olives (chopped if making tapas-sized empañadas)
½ cup (125 mL) raisins
Salt and pepper
4 frozen pie shells, thawed
1 egg, lightly beaten

Cook garlic, onion, diced pepper and ground beef in a large skillet using medium heat, stirring occasionally for 8 to 10 minutes until beef is browned and completely cooked. Drain if necessary.
Add salsa, chili powder and cumin; reduce heat to medium-low and simmer 3 to 4 minutes. Remove from heat; stir in olives and raisins. Season to taste and cool completely.
Cut each pie shell in half to make main course empanadas. Form each of the 8 pastry pieces into a ball; roll out each into a 7-inch (18 cm) round. Use 1/2 cup (125 mL) ground beef mixture for each empanada. Moisten pastry edges with water; fold over and seal with fork. Place empanadas on parchment paper or foil-lined baking sheet; prick and brush each with beaten egg. Bake in 425°F (220°C) oven for 10 to 15 minutes or until golden brown.
*Other Options: Lean Ground Chuck, Lean/Extra Lean Ground Beef
Tapa-sized Empanadas: To make 40 tapas-sized empanadas, cut each pie shell into ten 3-inch (8 cm) rounds and fill with 1 tbsp (15 mL) beef mixture.

Make Ahead: freeze unbaked empanadas in sealed container for up to 1 month; bake from frozen in a 350°F (180°C) oven for 20 to 25 minutes. To make 40 tapas-sized empanadas, cut each pie shell into ten 3-inch (8 cm) rounds and fill with 1 tbsp (15 mL) beef mixture.

Clever Ground Beef Quesadillas

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These mildly spiced, nutrient-packed beef quesadillas are more of a meal than the traditional cheese recipe.
20 Minutes

5 Servings

12 oz (375 g) Extra Lean Ground Beef Sirloin or Extra Lean Ground Beef
1 tbsp (15 mL) chili powder
½ cup (125 mL) shredded light Cheddar cheese
½ cup (125 mL) refried beans
⅓ cup (75 mL) salsa
1 green onion, chopped
10 small flour tortillas

Pan-fry ground beef, seasoned with chili powder for 6 to 8 minutes, breaking meat into small chunks with back of spoon, until beef is browned and cooked through. Remove from heat.
Stir in cheese, refried beans, salsa and green onion. Spread 1/2 cup (125 mL) over 1 tortilla; top with a second tortilla. Repeat with remaining 8 tortillas.
Bake on cookie sheet at 450°F (230°C) for 8 to 10 minutes or until golden. Cut into wedges.

Cook’s Notes 1: For a child-friendly no-spice version, use ketchup instead of salsa and reduce or omit the chili powder.
Cook’s Notes 2: This recipe uses about half a can (14 oz/398 mL) of refried beans – the remaining beans can be frozen to use the next time you make a batch.
Cook’s Notes 3: These quesadillas can also be browned on the grill or in an un-greased skillet, turning after browning on each side.
Cook’s Notes 4: As a substitute for refried beans, mash ¾ cups (375 mL) kidney or pinto beans with a potato masher.
An excellent source of Iron (36% RDI) and Zinc (46% RDI).

Beef Wellington

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Beef Wellington is a show-stopper. You can’t beat the dinner-drama of bringing a Wellington to the table.
30 Minutes

6 – 8 Servings

2 ½ lb (1.13 kg) trimmed centre-cut Beef Tenderloin Premium Oven Roast, about 4-inches (10 cm) in diameter
1 tbsp (15 mL) olive oil
Coarsely ground salt and pepper
2 tbsp (30 mL) butter
1 tbsp (15 mL) vegetable oil
2 shallots finely sliced
1 green onion finely sliced
2 cups (500 mL) finely chopped mushrooms
1 pkg (397 g) puff-pastry dough, thawed
2 ½ oz (70 g) chicken or duck liver paté (foie gras), thinly sliced
1 egg, beaten
Madeira Mushroom Sauce, recipe follows

If roast is tied, remove twine. Rub and season all over with olive oil, salt and pepper. Heat 1 tbsp (15 mL) of the butter with the vegetable oil in heavy skillet over medium-high heat; brown meat on all sides, about 8 minutes. Set aside.
In same skillet, melt remaining butter; add shallots and onion and cook over medium-high heat, stirring, until softened for about 1 minute. Add mushrooms and cook, stirring occasionally, until there is no liquid from the mushrooms remaining, about 5 to 10 minutes. Season to taste and set pan aside to use for the Madeira Mushroom Sauce.
Pat reserved tenderloin dry with paper towel; top with paté slices and mushroom mixture, pressing mixture onto tenderloin to hold. Set aside. Line rimmed baking sheet with foil; spray lightly with non-stick spray. Set aside.
Roll out the package puff pastry dough on lightly floured board, on its underside, into a 13 x 12-inch (32 x 30 cm) rectangle, rolling over the seam to hold the 2 squares together. Place over tenderloin and tuck dough around the sides and ends. Gently turn over, wrapping dough around underside and ends of tenderloin to fully enclose; brush some beaten egg along edges of seams where dough overlaps, pressing gently to seal. Place seam side down onto parchment-lined rimmed baking sheet. Refrigerate for at least 15 minutes or up to 1 hour. (If refrigerated 1 hour, let the Wellington sit at room temperature 30 minutes before baking.)
Adjust oven rack to lowest position and heat oven to 450°F (230°C) oven. (NOTE: The Beef Wellington is roasted on the lowest rack of a very hot oven to help create a crispy crust.) Cut 3 slits across the top of pastry to allow steam to escape while baking; brush all over with beaten egg. Bake Wellington until golden brown (shielding with loose cover of aluminum foil if getting to brown), and digital instant read thermometer inserted into centre of roast reads 145°F (63°C) for medium-rare doneness, about 35 minutes. Let stand for 10 minutes and transfer to carving platter. Carve into thick slices and serve with Madeira Mushroom Sauce.

Madeira Mushroom Sauce: Place skillet used to cook mushrooms over medium-high heat; stir in 1 container (900 mL) beef broth, stirring up brown bits from bottom of pan. Bring to boil and cook for 15 to 20 minutes to reduce to 1-2/3 cups (400 mL). Stir in 2/3 cup (150 mL) Madeira and continue to boil until liquid is reduced again to 1-2/3 cups (400 mL), about 5 minutes. Stir in a generous splash of whipping cream to finish. If desired, thicken by stirring in a mixture of 1 tsp (5 mL) corn starch with 1 tsp (5 mL) cold water; cook 3 to 4 minutes until slightly thickened. Season with salt and pepper to taste.

Asian Beef Pot Stickers

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These awesome appetizers start off with a delicious meat base mixture that you can also use to make a simple stir-fry recipe (see Cook’s Notes).
60 Minutes

120 Pieces

2 lb (1 kg) Extra Lean Ground Beef Sirloin or Lean/Extra Lean Ground Beef
4 green onions, sliced
2 cloves garlic, minced
1 tbsp (15 mL) minced ginger root
2 carrots, grated
¾ cup (175 mL) chopped water chestnuts
⅓ cup (75 mL) hoisin sauce
¼ cup (50 mL) soy sauce
2 tbsp (30 mL) cornstarch
½ tsp (2 mL) pepper
120 wonton wrappers

Cook beef in non-stick skillet over medium-high heat, breaking up with wooden spoon, until no longer pink, about 5 minutes; drain. Add onions, garlic, ginger root, carrots and water chestnuts; cook over medium heat until onions are softened, about 3 minutes.
Whisk together: hoisin sauce, soy sauce, 1/4 cup (50 mL) water, cornstarch and pepper in small bowl. Pour into pan with beef and cook, over medium heat, stirring until combined and slightly thickened. Remove from heat.
Place several wraps on work surface; brush edges with water. Place heaping 1 tsp (5 mL) reserved cooked beef mixture in centre of each. Fold wraps diagonally in half, pressing edges to seal. Place on waxed paper and cover tightly with plastic wrap. Cook right away, refrigerate or freeze.
To cook (from fresh or frozen), heat lightly oiled large nonstick skillet, over medium-high heat. In batches, lightly brown pot stickers on both sides. Add 1/4 cup (50 mL) water; cover tightly and steam for 4 minutes. Transfer to baking sheet; keep warm in low oven.

Cook’s Notes 1: You can prepare the cooked beef mixture in advance, dividing it into portions and freezing for up to 3 months. Then, when having a get-together, just thaw some to make into appetizers.
Cook’s Notes 2: You can make a quick supper stir-fry using half the batch of cooked beef mixture: In large non-stick skillet, heat 1 tbsp (15 mL) vegetable oil over medium-high heat. Add 3 cups trimmed cut green beans and 1 sweet red pepper cut into strips; stir-fry briefly. Add 2 tbsp (30 mL) water; cover and steam until tender-crisp, about 3 minutes. Add 3 cups (750 mL) cooked beef mixture; cook, stirring, for 3 minutes or until hot. Serve over noodles, sprinkled with peanuts (if desired). Makes 6 main or 12 starter courses.
An excellent source of iron (28% DV) and zinc (79% DV).

Barbecue Beef Brisket

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Technically, you should use a pit or home smoker to smoke beef brisket (sometimes for up to 18 hours), but it can be smoked indirectly as in this recipe, using a covered charcoal or gas grill.
300 Minutes

8 Servings

4 lb (2 kg) Beef Brisket Pot Roast
1 tsp (5 mL) Freshly ground black pepper
1 tbsp (15 mL) olive oil
1 tbsp (15 mL) dry mustard
2 tsp (10 mL) dried oregano
1 tsp (5 mL) dried sage
½ tsp (2 mL) cayenne pepper
5 cloves garlic, minced
1 piece of ginger root (1-inch/2.5 cm), minced
½ cup (125 mL) ketchup
¼ cup (50 mL) molasses
¼ cup (50 mL) red wine vinegar
¼ cup (50 mL) tomato paste

Pierce roast numerous times with fork. Rub with pepper. Place in 9 x 13 inch (3.5 L) glass baking pan; set aside.
In small saucepan, heat oil over medium heat; add mustard, oregano, sage, cayenne, garlic and ginger. Cook, stirring for 4 minutes; stir in 1 cup (250 mL) water, plus remaining ingredients. Bring to boil; reduce heat to medium-low and simmer for 15 minutes. Remove from heat; let cool. Pour over meat; cover and refrigerate for 1 to 2 days, turning meat occasionally.
Remove meat from marinade. Boil marinade for 5 to 10 minutes; set aside. Place drip pan under grill on one side. On side without drip pan, light burner or small pile of charcoal briquettes. Preheat barbecue to low heat 225°F (110°C). Add ½-inch (1 cm) water, beer or wine to pan. Add pre-soaked hardwood chips to coals occasionally during cooking. (For gas barbecue, seal soaked chips in foil packet and poke with holes to let smoke escape; place under grill on side with lit burner).
Place roast, fat-side up, on grill over pan. Close lid. Maintain constant temperature and cook, turning every 2 hours, basting with marinade occasionally, for 5 to 6 hours, until meat thermometer inserted into middle of roast reads 150°F (65°C). Remove roast to cutting board; tent with foil for 10 minutes. Cut into thin slices across the grain. Can be served on buns with remaining marinade or barbecue sauce, horseradish and grilled vegetables.

Tip: There may be a pink “smoke ring” on the meat when it’s perfectly cooked – don’t assume it’s underdone.
Excellent source of iron (33% DV) and zinc (91% DV).

Baked Beef Spring Rolls

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These awesome appetizers start off with a delicious ground beef base mixture that you can also use to make a simple stir-fry recipe (see Cook’s Notes).
30 Minutes

24 Servings

2 lb (1 kg) Extra Lean Ground Beef Sirloin or Lean/Extra Lean Ground Beef
4 green onions, sliced
2 cloves garlic, minced
1 tbsp (15 mL) minced ginger root
2 carrots, grated
¾ cup (175 mL) chopped water chestnuts
⅓ cup (75 mL) hoisin sauce
¼ cup (50 mL) soy sauce
2 tbsp (30 mL) cornstarch
½ tsp (2 mL) pepper
24 egg roll wrappers

Cook beef in non-stick skillet over medium-high heat, breaking up with wooden spoon, until no longer pink, about 5 minutes; drain. Add onions, garlic, ginger root, carrots and water chestnuts; cook over medium heat until onions are softened, about 3 minutes.
Whisk together hoisin sauce, soy sauce, 1/4 cup (50 mL) water, cornstarch and pepper in small bowl. Pour into pan and cook, stirring until combined and slightly thickened. Remove from heat.
Forming 1 roll at a time, place egg roll wrapper on work surface; brush edges with water. Spoon 1/4 cup (50 mL) cooked beef mixture on bottom third, leaving 1/2-inch (1 cm) borders around filling; roll in 2 ends slightly and roll up. Bake, refrigerate or freeze.
To bake (from fresh or frozen): Place rolls seam side down, on lightly oiled baking sheet; brush lightly with vegetable oil. Bake in 350°F (180°C) oven 20 minutes or until golden.

Cook’s Notes 1: You can prepare the beef mixture in advance, dividing it into portions and freezing for up to 3 months. Then, when having a get-together, just thaw some to make into appetizers.
Cook’s Notes 2: You can make a quick supper stir-fry using half the batch of cooked beef mixture: In large nonstick skillet, heat 1 tbsp (15 mL) vegetable oil over medium-high heat. Add 3 cups trimmed cut green beans and 1 sweet red pepper cut into strips; stir-fry briefly. Add 2 tbsp (30 mL) water; cover and steam until tender-crisp, about 3 minutes. Add 3 cups (750 mL) cooked beef mixture; cook, stirring, for 3 minutes or until hot. Serve over noodles, sprinkled with peanuts (if desired). Makes 6 main or 12 starter courses.
An excellent source of Iron (28% DV)and Zinc (79% DV).

Asian Beef Tortilla Bites

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These awesome appetizers start off with a delicious ground beef base mixture that you can also use to make a simple stir-fry recipe (see Cook’s Notes).
10 Minutes

40 Pieces

2 lb (1 kg) Extra Lean Ground Beef Sirloin or Lean/Extra Lean Ground Beef
4 green onions, sliced
2 cloves garlic, minced
1 tbsp (15 mL) minced ginger root
2 carrots, grated
¾ cup (175 mL) chopped water chestnuts
⅓ cup (75 mL) hoisin sauce
¼ cup (50 mL) soy sauce
2 tbsp (30 mL) cornstarch
½ tsp (2 mL) freshly ground pepper
6 leaf lettuce leaves
12 flour tortillas, warmed

Cook beef in non-stick skillet over medium-high heat, breaking up with potato masher or wooden spoon, until no longer pink, about 5 minutes; drain. Add onions, garlic, ginger, carrots and water chestnuts; cook over medium heat until onions are softened, about 3 minutes.
Whisk together hoisin sauce, soy sauce, 1/4 cup (50 mL) water, cornstarch and pepper. Pour into pan and cook stirring until combined and slightly thickened. Keep warm.
Cut tortillas into quarters. Lay piece of leaf lettuce on each quarter. Mound about 1/4 cup (50 mL) beef filling on each and roll up into cone shape. Secure sides with toothpick.

Cook’s Notes 1: You can prepare the beef mixture in advance, dividing it into portions and freezing for up to 3 months. Then, when having a get-together, just thaw some to make into appetizers.
Cook’s Notes 2: You can use half the cooked beef mixture as a quick supper stir fry: In large nonstick skillet, heat 1 tbsp (15 mL) vegetable oil over medium-high heat. Add 3 cups (750 mL) trimmed cut green beans and 1 red pepper cut into strips; stir-fry briefly. Add 2 tbsp (25 mL) water; cover and steam until tender-crisp, about 3 minutes. Add 3 cups (750 mL) cooked beef mixture; cook, stirring for 3 minutes or until hot. Serve over noodles sprinkled with chopped peanuts (if desired). Makes 6 main and 12 starter courses.
An excellent source of Iron (28% DV) and Zinc (79% DV).

Hoisin-Glazed Roast Beef with Stir-Fry Vegetables

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Survive the dinner rush with this beef mini quick roast recipe. It’s on the table ready for slicing in less than an hour.
40 Minutes

4 Servings

¼ cup (50 mL) soy sauce
¼ cup (50 mL) hoisin sauce
¼ cup (50 mL) ketchup
2 garlic cloves, minced
1 tbsp (15 mL) minced ginger root
1 tbsp (15 mL) maple syrup
1 Beef Quick Roast (e.g. Sirloin Tip, Outside or Inside Round)
3 cup (750 mL) pre-cut stir-fry vegetables

Combine soy sauce, hoisin sauce, ketchup, garlic, ginger and male syrup in small bowl; brush 2 tbsp (30 mL) over roast. Insert meat thermometer lengthwise into centre of roast so that shaft is not visible. Place in shallow lightly oiled foil-lined pan.
Roast, uncovered, in 400°F (200°C) oven for 30 minutes. Brush with some of the remaining glaze. Cook for 10 to 15 minutes longer until thermometer reads 155°F (68°C) for medium doneness. Remove roast to cutting board; let stand tented with foil.
Combine vegetables with 2 tbsp (30 mL) water in nonstick skillet; cover and cook for 2 to 3 minutes or until tender-crisp. Add remaining glaze; stir-fry for 1 minute or until sauce bubbles. Cut netting from roast and carve into thin slices. Serve with vegetables.

Time Saver Strategy: A ready-made stir-fry sauce can stand in for the Hoisin Glaze recipe.
An excellent source of Iron (28% RDI) and Zinc (79% RDI).

Beef Medallions with Chimichurri Sauce

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Beef Medallions are creative new steak cuts that cook to perfection. Each Medallion is portion-sized to fit perfectly on the plate. If using Grilling Medallions in this recipe, skip the marinating step and simply brush with some of the sauce when grilling.
12 Minutes

4 Servings

3 cup (750 mL) lightly packed fresh parsley leaves (approx 1 bunch)
2 cloves garlic, minced
¼ tsp (1 mL) hot pepper sauce
⅛ tsp (0.5 mL) salt
Pinch of freshly ground black pepper
¼ cup (50 mL) olive oil
1 tbsp (15 mL) fresh lemon juice
1 lb (500 g) Beef Marinating Medallions (Sirloin Tip, Inside Round or Eye of Round), 1 inch (2 cm) thick (approx 2 Medallions)

Combine parsley, garlic, hot pepper sauce, salt and pepper in food processor or blender until parsley is finely chopped. With motor running, gradually blend in olive oil and lemon juice until mixture resembles pesto. (Make-ahead: Chimichurri Sauce can be prepared up to 12 hours in advance and kept refrigerated for up to 2 days.)
Set aside 3 tbsp (45 mL) of sauce and reserve; cover and refrigerate. Pierce meat numerous times with fork. Place in sealable freezer bag with the remaining sauce; marinate in refrigerator for 12 to 24 hours. Discard marinade.
Grill Medallions using medium-high heat, 10 to 12 minutes, turning at least twice for medium-rare doneness 145°F (63°C). Serve each Medallion with a spoonful of reserved sauce or Chimichurri Salsa (recipe follows).
Chimichurri Salsa: Add 1 large plum tomato, diced and 2 tsp (10 mL) chopped fresh cilantro (if desired) to the reserved portion of Chimichurri Sauce.

Cook’s Notes: Chimichurri Sauce is a lively pesto-like, parsley sauce that is used like ketchup in Argentina. Here, it serves as a flavourful marinade and lively condiment.

Ginger Beef and Mushroom Stir-Fry

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A variety of textures and colours are a feature of most stir-fries. Here, the goodness of beef pairs up with delicious crisp-tender vegetables and velvety mushrooms. For convenience you can slice or chop ingredients and refrigerate for up to one day ahead.
10 Minutes

4 Servings

¼ cup (50 mL) light soy sauce
2 tbsp (30 mL) rice vinegar
1 tbsp (15 mL) granulated sugar
2 tsp (10 mL) sesame oil
4 tsp (20 mL) corn starch
8 oz (250 g) trimmed Top Sirloin Beef Grilling Steak (sirloin tip or top sirloin)
1 cup (250 mL) wholegrain brown rice
6 baby bok choy
1 tbsp (15 mL) vegetable oil
¼ cup (50 mL) julienned ginger root
3 large cloves garlic, minced
¼ tsp (1 mL) hot red pepper flakes (optional)
2 medium carrots, thinly sliced
2 medium onions, sliced
1 pkg (227g each) sliced fresh white or crimini mushrooms
½ cup (125 mL) chicken broth or water
½ cup (125 mL) frozen corn niblets (optional)
½ cup (125 mL) blanched, halved, unsalted peanuts
½ cup (125 mL) chopped cilantro leaves or sliced green onions

Mix soy sauce, vinegar, sugar, sesame oil, and cornstarch together in small measuring cup until smooth. Pour half into a medium bowl for marinade and set the remainder aside. Slice steak across the grain into very thin slices. Add to marinade and let stand for 20 minutes. Meanwhile cook rice according to package directions and separate bok choy leaves from stalks; set aside.
Heat 2 tsp (10 mL) of the oil in large non-stick skillet or wok over medium-high heat until hot; add ginger root, garlic and pepper flakes (if using) and stir-fry for 30 seconds or until fragrant but not browned. Remove beef from marinade with slotted spoon; add to hot skillet and stir-fry for 2 to 3 minutes or until browned. Transfer to bowl; keep warm.
Add remaining oil to the skillet and cook bok choy stalks, carrots, onions and mushrooms, stir-frying for 3 to 5 minutes. Add broth and corn (if using); cover and cook for 2 to 3 minutes or until vegetables are just tender-crisp. Stir in bok choy leaves and push vegetables to the side of skillet. Pour reserved soy sauce mixture and leftover marinade into middle of skillet; bring to boil for 1 minute, stirring constantly until slightly thickened. Return beef mixture along with any accumulated juices to skillet and add peanuts; toss with vegetables and heat through.
Serve over hot rice and garnish with cilantro or green onions.

Recipe courtesy of Mushrooms Canada. For more recipes featuring the great taste of Canadian mushrooms, visit: mushrooms.ca
Variations: Substitute broccoli for bok choy. Substitute small shiitake caps for half of the sliced mushrooms. Substitute raw cashews for peanuts.
Tip: Partially freeze meat to enable cutting it very thin.

Stir-Fry Cajun Beef with Couscous

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This recipe for Stir-Fry Cajun Beef with Couscous captures the spicy flavour of jambalaya in a fraction of the usual preparation time. You can buy Cajun spice or make your own in minutes using the recipe here.
10 Minutes

4 Servings

1 can (28 oz/796 mL) diced tomatoes, drained and juice reserved
2 tbsp (30 mL) cornstarch
1 lb (500 g) Beef Stir-Fry Strips or Beef Grilling Steak cut into thin strips
½ cup (125 mL) chopped onion
½ cup (125 mL) chopped celery
½ cup (125 mL) chopped sweet green pepper
2 cloves garlic, minced
2 tsp (10 mL) Cajun Spice Mix (recipe follows)
1 cup (250 mL) corn kernels, frozen or canned
Salt and pepper
Chopped fresh parsley

Combine reserved tomato juice and cornstarch in large sealable freezer bag. Add beef strips; seal bag, squeezing gently to massage marinade into beef. Refrigerate for up to 30 minutes.
Drain meat through colander set over bowl, reserving marinade. Stir-fry beef strips using medium-high heat in hot lightly oiled non-stick skillet for 2 minutes or until browned but still pink inside. Transfer meat to clean bowl.
Stir-fry onion, celery, green pepper and garlic in same skillet for 3 to 5 minutes or until almost tender-crisp. Stir in Cajun Spice Mix. Return beef to skillet along with any juices in bowl, reserved marinade, tomatoes and corn. Bring to boil; cook, stirring for 1 to 2 minutes or until sauce is bubbly and thickened slightly. Season with salt and pepper to taste if desired. Garnish with parsley to serve. Serve over hot couscous.
Cajun Spice Mix: In small bowl, combine 4 1/2 tsp (22 mL) paprika, 1 tbsp (15 mL) EACH dried basil and oregano, 1 1/2 tsp (7 mL) dried thyme, 1 tsp (5 mL) garlic powder, 1/2 tsp (2 mL) EACH cayenne pepper and mace and 1/4 tsp (1 mL) pepper. Store in glass airtight container until needed. Makes about 1/4 cup (50 mL).

Tip: Use Cajun Spice Mix as a rub on steaks or as a seasoning to add to ground beef for burgers.
An excellent source of Iron (29% RDI) and Zinc (73% RDI).

Asian Beef and Bean Stir-Fry

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For a speedy second meal from this recipe, double the batch of the cooked ground beef mixture and freeze in sealed container for up to 3 months. To prepare the meal from the frozen cooked ground beef mixture, just thaw and cook with the green beans and red pepper as outlined below.
20 Minutes

6 Main Servings

1 lb (500 g) Lean Ground Beef Sirloin, Round or Chuck or Lean Ground Beef
2 green onions, sliced
2 cloves garlic, minced
1 ½ tsp (7 mL) minced ginger root
1 carrot, grated
⅓ cup (75 mL) drained chopped water chestnuts
2 ½ tbsp (35 mL) hoisin sauce
2 tbsp (30 mL) soy sauce
½ tsp (2 mL) pepper
1 tbsp (15 mL) cornstarch
1 tbsp (15 mL) vegetable oil
3 cup (750 mL) trimmed cut green beans
1 sweet red pepper, sliced
Chopped roasted peanuts (optional)

Cook beef in nonstick skillet over medium-high heat, breaking up with wooden spoon, until no longer pink, about 5 minutes; drain. Add onions, garlic, ginger root, carrots and water chestnuts; cook over medium heat until onions are softened, about 3 minutes.
Whisk together hoisin sauce, soy sauce, 1/4 cup (50 mL) water, cornstarch and pepper in small bowl. Pour into pan with meat and cook, stirring over medium heat until combined and slightly thickened. Set aside.
In separate large nonstick skillet heat vegetable oil over medium-high heat. Add beans and red pepper; stir-fry briefly. Add 2 tbsp (30 mL) water; cover and steam until tender-crisp, about 3 minutes. Add the reserved cooked beef mixture; cook, stirring, for 3 minutes or until hot. Serve over noodles, sprinkled with peanuts (if desired).

Makes: 2 suppers of 6 main course or 12 starter courses servings.
An excellent source of iron (28% DV) and zinc (79% DV), 43% DV sodium.