AMAZING PEPPER STEAK STIR FRY

Pepper Steak Stir Fry has melt in your mouth flank steak with bell pepper in the most amazing sauce.  This is a restaurant quality meal that you can make in less than 30 minutes!

INGREDIENT:

• 2 tbsp olive oil divided
• 1 red bell pepper cut into 1 inch cubes or strips
• 1 green bell pepper cut into 1 inch cubes or strips
• 8 ounce 8 ounce flank steak sliced in strips against the grain
• 3 garlic cloves minced
• 1/4 cup brown sugar packed
• 1/2 cup soy sauce low sodium
• 2 tsp sesame oil
• 1 tsp ground ginger
• 1 tbsp cornstarch

INSTRUCTIONS:

1. In a medium sized skillet or wok over medium high heat add 1 tablespoon olive oil.  Add the bell peppers and cook 1-2 minutes until tender.  Remove and set aside on a plate.
2. Turn the heat to high and add the flank steak and cook on each side to sear the beef and reduce heat to medium high and continue to cook until no longer pink and brown on each side. 
3. In a small bowl, whisk the garlic, brown sugar, soy sauce, sesame oil, ginger and cornstarch.
4. .............................
5. .............................

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INSTANT POT GUINNESS BEEF STEW RECIPE

Instant Pot Guinness Beef Stew Recipe - Irish stew made with beef, vegetables and Guinness stout beer. Rich in flavor, this beef stew is pure comfort food!

INGREDIENTS:

• 1.5 lbs beef stew meat
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 medium yellow onion
• 2 cloves of garlic
• 3 white mushrooms washed and sliced
• 1 lb russet potatoes peeled and cut into large chunks
• 3 carrots peeled and cut into chunks
• 2 celery stalks diced
• 1 cup Guinness stout beer or other dark stout beer
• 3 cups beef stock
• 1 tablespoon brown sugar
• 3 tablespoons tomato paste
• 1 bay leaf
• 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme

INSTRUCTIONS:

1. Make sure the stainless steel insert is in your Instant Pot.
2. Prepare carrots and potatoes, by cutting them into large chunks. Dice celery, onion and slice mushrooms. Mince garlic. Season meat with salt and pepper.
3. Press “saute” setting on your Instant Pot. Wait 2 minutes, then add olive oil. Place stew meat in the Instant Pot. Let it brown for 4 to 5 minutes. Remove onto a plate.
4. To your Instant Pot, add diced onion, minced garlic and sliced mushrooms. Stir, trying to scrape the bits from searing the meat from the bottom of the pot. Saute veggies until the onions are almost translucent. Add 1/4 cup of beef stock and deglaze the bottom of the pot. Press "cancel/off" button.
5. ..............................
6. ..............................

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RIDICULOUSLY TENDER BEEF TIPS WITH MUSHROOM GRAVY

Homemade beef tips with mushroom gravy — as always with NO canned soups! My beef tips are ridiculously tender and easy to make in your slow cooker or instant pot. Serve beef tips over cauliflower mash, mashed potatoes, egg noodles, or rice!

INGREDIENTS:

• 3 tablespoons butter
• 2 pounds chuck roast, trimmed+ cubed (or stew meat works too)
• 2 tablespoons all-purpose flour
• 1 onion, diced
• 8 ounces baby Bella mushrooms, cut into thick slices
• 1 ½ teaspoon EACH: garlic powder AND sugar 
• 1 teaspoon EACH: onion powder, dried thyme, AND mushroom powder
• 1 tablespoon Worcestershire sauce
• 1 large bay leaf
• ½ cup pepperoncini peppers, thinly sliced 
• 1 ½ – 2 cups low sodium beef stock (see directions)
• 2 tablespoons cornstarch (mixed with a few tablespoons of water)

INSTRUCTIONS:

1. SEAR:
2. Season the beef with the flour, a big pinch of salt and pepper; mix well.
3. Heat the butter in the instant pot on the sauté setting or a cast iron skillet over medium-high heat. When it melts sear the beef in batches to form a brown crust, remove to a plate, and continue searing the remaining beef.
4. Add the onions and switch to a wooden spoon.
5. Sauté them for 1 minute, scraping the bottom of the pot to make sure no brown bits are left stuck on.

SLOW COOKER:

1. Place 2 cups of beef stock along with the remaining ingredients in the slow cooker (except the corn starch) and cook on high for 3-4 hours or low for 5-7 hours.
2. 35 minutes before the cooking time is up, combine ½ cup of the liquid from the slow cooker and the cornstarch in a small bowl, whisk until smooth.
3. Add to the slow cooker and allow for the food to cook for the remaining 30 minutes.
4. ..............................
5. ..............................

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Crispy and Sticky Mongolian Beef

These Mongolian beef pieces is a perfect balance of crispy and sticky. Thinking Chinese restaurant of your dreams? Surprise! It’s your kitchen.

INGREDIENTS:
Marinade Ingredients:

• 1 lb beef steak, trimmed of fat and sliced into 3 mm slices
• 2 tbsp soy sauce
• ½ tbsp sesame oil
• Crispy Beef:
• ⅓ cup frying oil
• ¼ cup cornstarch

Sauce Ingredients:

• ½ tsp ginger, finely minced
• 3 garlic cloves, finely minced
• ¼ cup soy sauce
• ⅓ cup chicken broth
• ½ tsp red chili pepper flakes
• 2 tbsp brown sugar
• 1 tbsp cornstarch, mixed with ¼ cup water
• few scallions, cut into 1-inch long slices

INSTRUCTIONS:

1. First combine the marinade ingredients in a medium bowl and marinate the beef for 30 minutes. Then using your fingers lightly coat each piece in a plate with cornstarch.
2. Heat the oil in a wok or small saucepan on high.
3. Once the oil is hot and about to smoke, reduce the heat to medium high, add the beef in batches and fry on one side for 3 minutes. Do not overcrowd the pan.
4. Then flip and cook the other side for 30 seconds or until golden and crisp. Repeat with the remaining beef.
5. If not using a wok, transfer 2 tablespoons of oil used from frying the beef into the bigger saucepan.
6. Heat the pan on medium high and add garlic with ginger.
7. ...............................
8. ...............................

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Instant Pot French Dip

Your family will love this Umami Instant Pot French Dip (Pressure Cooker French Dip Sandwiches)! A mouthful of toasted crusty French Baguette, tender & juicy beef bursting with umami flavors, topped with melted cheese, dipped into the hot beefy Au Jus.

INGREDIENTS:

• 2 - 3 pounds (965g) USDA choice grade chuck roast/Canada AAA grade blade roast , 2 - 2.5 inches thick
• 6 (18g) cloves garlic , minced
• 3 (673g) onions , sliced
• 1 cup (250ml) unsalted chicken stock or high quality beef stock
• 1 tablespoon (15ml) regular soy sauce
• 1 tablespoon (15ml) fish sauce
• 1 tablespoon (15ml) Worcestershire sauce
• 1 tablespoon (15ml) olive oil
• 1 pinch dried rosemary
• 1 pinch thyme
• 2 bay leaves
• To Serve
• 1 loaf french bread
• 2 - 3 slices Swiss cheese

INSTRUCTIONS:
Brown Chuck Roast Steak:

1. Heat up Instant Pot using Sauté More function. Wait until it says HOT (~8 mins). 
2. Pat dry the chuck roast steak and lightly season one side with salt + black pepper. Drizzle the inner pot with 1 tbsp olive oil. 
3. Then, place the seasoned side of chuck roast in Instant Pot. Lightly season the other side with more salt + black pepper. 

*Pro Tip: Brown each side for 10 minutes to develop some awesome deep flavors.
*Note: If you prefer a "Dump-it-all-in" Recipe, you can skip the browning and saute steps
Saute Onion & Garlic:

1. Set browned chuck roast aside. Add in sliced onions, then saute until softened (~3 - 4 mins).
2. Set aside roughly ⅓ of the softened onions for later. Add in minced garlic, a pinch of dried rosemary, a pinch of thyme, and 2 bay leaves.
3. Saute for another minute. 

*Pro Tip: Your Instant Pot will stop sauteeing after 30 minutes, turn it back on by pressing "Saute" button.
Deglaze Instant Pot:

1. Pour 1 cup unsalted stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon.
2. .......................
3. .......................

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HEALTHY BEEF AND BROCCOLI

INGREDIENTS:

• 3/4lb. lean steak (such as top sirloin, or loin tip) thinly sliced
• 2 Tbsp arrowroot or cornstarch*
• 1lb. broccolini (or broccoli), cut into 2″ sections
• 1/2 cup low sodium gluten free tamari, coconut aminos, or soy sauce*
• 3 cloves garlic, minced
• 1 1/2 tsp fresh ginger, minced
• 1/2 tsp black pepper, plus more to taste
• 1/4-1/2 cup water, as desired
• olive oil or coconut oil, for cooking

INSTRUCTIONS:

1. In a medium bowl, combine thinly sliced steak with arrowroot (or cornstarch) and a pinch of pepper. Toss to coat well.
2. Heat a drizzle of oil in a large skillet over medium heat. Working in batches, add a few slices of steak (not touching each other) to the pan. Cook 60-90 seconds per side, then transfer to a clean plate or bowl. Repeat with remaining steak, adding more oil to the pan as needed.
3. When all the steak is cooked, add broccoli to the pan (again, if the pan is a bit dry, add a bit more oil). Cook 4-5 minutes, or until crisp-tender (cook longer if you like your broccoli softer).
4. While the broccoli is cooking, mix up your sauce by combining the coconut aminos/tamari, garlic, ginger, and pepper.
5. ......................
6. ......................

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Whole30 Chipotle Beef & Avocado Bowls (Sofritas Copycat, Paleo)

These Whole30 chipotle beef & avocado bowls are one of our favorite Whole30 Mexican recipes, loaded with veggies, protein, and healthy fats. Cilantro lime cauliflower rice topped with a saucy, smoky beef & mushroom mixture, all finished with tons of a quick guac, these Whole30 chipotle beef & avocado bowls are bound to be one of your family's favorite Whole30 Mexican recipes, too!
INGREDIENTS:
Smoky Sauce:

• 1 poblano pepper
• 1/2 Tbsp. chipotle pepper powder 1 1/2 teaspoons
• 3 cloves garlic
• 3/4 cup tomato salsa
• 2 Tbsp. avocado oil
• 1/2 teaspoon salt

Whole30 Chipotle Beef & Avocado Bowls:

• 8 ounces grassfed ground beef
• 8 ounces baby Bella mushrooms minced
• 2 12- ounce bags frozen cauliflower rice or about 6-8 cups, steamed
• 2 limes juice of, divided
• 2/3-1 cup fresh cilantro chopped, plus more for garnish, if desired
• 3 avocados halved, pitted, and peeled
• 1/2 cup minced red onion plus more for garnish, if desired

INSTRUCTIONS:

1. Roast the poblano pepper: preheat the broiler then place poblano pepper on oven rack about 4" from broiler element. Cook until blackened on top, then, with tongs, flip over. Broil until blackened. Continue rotating and broiling until blackened until all sides are blistered. Alternately, carefully hold the pepper with heat-proof tongs to a gas stove flame (or place on top of stove rack), rotating to blacken all sides. Set aside and let cool slightly.
2. Make the smoky sauce: When poblano pepper is cooled to the touch, peel off blackened skin, remove stem, and seeds. Combine all ingredients in a food processor and blend until very smooth.
3. In a large skillet over medium heat, brown ground beef, breaking up with a spatulate. Add in mushrooms and sauté until softened and liquid is evaporated, just a few minutes. Stir in poblano-salsa sauce and reduce heat to medium-low. Cook a couple minutes until bubbly and a bit thickened. Remove from heat.
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5. .................................

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BEEF TERIYAKI NOODLES

INGREDIENTS:

• 1 pound flank steak, cut against the grain into bite sized pieces
• ¼ cup cornstarch
• 1 pound chow mein or lo mein noodles, (can use regular spaghetti too)
• 2 tablespoons oil, divided
• 3 cloves garlic, minced
• 1 teaspoon ginger, grated
• ½ cup low sodium soy sauce
• ½ cup mirin
• ½ cup light brown sugar
• 2 teaspoons sesame oil
• a couple dashes of fish sauce
• 1 teaspoon cornstarch
• 1 tablespoon water
• green onions for garnish, if desired
• sesame seeds for garnish, if desired

INSTRUCTIONS:

1. In a large bowl toss the beef with the cornstarch and set aside.
2. Cook noodles per package directions, set aside.
3. Heat 1 tablespoon of oil in a large skillet.
4. When the oil is nice and hot add in the steak (I had to do two batches to avoid overcrowding the pan, if you do this you will need a bit more oil). Sauté until browned on both side, 3-4 minutes. Remove from the pan and set aside.
5. Add the remaining tablespoon of oil to the same pan.
6. ........................
7. ........................

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Crazy Good Beef And Broccoli

INGREDIENTS:

• 1 pound flank steak sliced into 1/4 inch thick strips
• 3 cups small broccoli florets
• 1/2 cup beef stock
• 5 cloves garlic minced
• 2 tablespoons corn starch
• 1 tablespoon canola oil
• For the sauce:
• 1/2 cup low sodium soy sauce
• 1/4 cup brown sugar
• 2 teaspoons corn starch

INSTRUCTIONS:

1. Toss sliced beef in a large bowl with corn starch.
2. Heat canola oil in a pan over medium heat for a few minutes. Add sliced beef and cook until it browns, a few minutes, stirring frequently. Transfer to a plate and set aside.
3. Add broccoli and garlic to the pan, and stir. Add beef broth. Let simmer until the broccoli is tender, about 10 minutes, stirring occasionally.
4. ..............................
5. ..............................

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KOREAN BEEF ZUCCHINI NOODLES

INGREDIENTS:

• 1/3 cup brown sugar, packed
• 1/3 cup reduced sodium soy sauce
• 1 tablespoon freshly grated ginger
• 1 tablespoon sesame oil
• 1 teaspoon Sriracha, or more to taste
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 pound ground beef
• 1 1/2 pounds (4 medium-sized) zucchini, spiralized
• 2 green onions, thinly sliced
• 1/4 teaspoon sesame seeds

DIRECTIONS:

1. In a small bowl, whisk together brown sugar, soy sauce, ginger, sesame oil and Sriracha.
2. Heat olive oil in a large skillet over medium high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
3. ................................
4. ................................

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Red Wine Steak Marinade

This red wine steak marinade is incredibly easy to throw together. It's my favorite grilled steak marinade, so whip this up and fire up the BBQ!
INGREDIENTS:

• 1/2 cup red wine
• 1/4 cup soy sauce I use low sodium
• 1 1/2  tbsps  olive oil
• 1 1/2  tbsps  toasted sesame oil
• 3 cloves garlic crushed
• 2  tsps  parsley
• 1 tsp pepper

INSTRUCTIONS:

1. Combine the marinade ingredients in a bowl and add the steaks.
2. Marinade for as long as you can, the longer the better. I try to prepare it 24 hours in advance. The steak comes out tender and full of delicious flavor.
3. .............................
4. .............................

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Beef Stroganoff

INGREDIENTS:

• 600 g / 1.2 lb scotch fillet steak (boneless ribeye) (Note 1)
• 2 tbsp vegetable oil , divided
• 1 large onion (or 2 small onions), sliced
• 300 g / 10 oz mushrooms , sliced (not too thin)
• 40 g / 3 tbsp butter
• 2 tbsp flour (Note 2)
• 2 cups / 500 ml beef broth , preferably salt reduced
• 1 tbsp Dijon mustard
• 150 ml / 2/3 cup sour cream
• Salt and pepper

SERVING:

• 250 - 300 g / 8 - 10 oz pasta or egg noodles of choice (Note 3)
• Chopped chives , for garnish (optional)

INSTRUCTIONS:

1. Use your fist (or rolling pin or mallet) to flatten the steaks to about 3/4cm / 1/3" thick. Slice into 5mm / 1/5" strips (cut long ones in half), discarding excess fat.
2. Sprinkle with a pinch of salt and pepper.
3. Heat 1 tbsp oil in a large skillet over high heat. Scatter half the beef in the skillet, QUICKLY spread it with tongs. Leave untouched for 30 seconds until browned. Turn beef quickly (as best you can!). Leave untouched for 30 seconds to brown. Immediately remove onto a plate. Don't worry about pink bits and that it will be raw inside.
4. Add remaining 1 tbsp oil and repeat with remaining beef.
5. Turn heat down to medium high. Add butter, melt. Then add onions, cook for 1 minute, then add mushrooms.
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7. ...............................

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SLOW COOKER BEEF STEW

This slow cooker beef stew is loaded with chunks of tender beef, potatoes, carrots and peas. It's a hearty and comforting one pot meal where the crock pot does all of the work!
INGREDIENTS:

• 1 tablespoon olive oil
• 2 1/2 pounds beef stew meat
• salt and pepper to taste
• 1 onion diced
• 2 teaspoons minced garlic
• 1 pound small yellow potatoes halved
• 4 carrots halved and sliced into 1 inch chunks
• 3 cups beef broth
• 3 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 cup frozen peas
• 3 tablespoons flour
• 2 tablespoons chopped parsley

INSTRUCTIONS:

1. Heat the olive oil in a large pan over medium high heat. Season the stew meat generously with salt and pepper.
2. Cook the meat in a single layer for 4-5 minutes on each side or until golden brown. You may need to cook in batches.
3. Place the meat in a slow cooker along with the onion, garlic, potatoes, carrots, beef broth, tomato paste, thyme and bay leaf. Add salt and pepper to taste.
4. .............................
5. .............................

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Home-Style Beef 'n Noodles with Mushrooms & Onions

INGREDIENTS:

• 3 1/2 lbs. boneless beef chuck roast, cut into LARGE chunks bigger than bite-sized
• 1/2 tsp. coarse ground black pepper
• 3 Tbl. vegetable oil
• 2 cups beef broth
• 1 medium onion, halved and cut into 1/2" wedges and separated
• half of a 1 ounce envelope French Onion Soup Mix such as Lipton's
• 1/8 cup A1 Original Steak Sauce
• 1/2 Tbl. minced garlic ( 2 large cloves)
• 1/2 Tbl. horseradish
• 1/2 Tbl. spicy brown mustard
• 1/2 tsp. kosher salt
• 1 1/2 tsp. coarse ground black pepper
• 2 Tbl. butter, cut up
• 1 (8 oz.) container fresh sliced mushrooms
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 1 (24 oz.) bag Reames Home-Style Frozen Egg Noodles, cooked and drained
• 1 tsp. more kosher salt or to taste

INTRUCTIONS:

1. Cut roast, trimming excess fat as you go, into LARGE bite-sized pieces because beef shrinks when it cooks. You want to end up with nice big chunks.
2. In large metal roaster that you can use on the stove, lightly brown meat on all sides with 1/2 tsp. pepper over medium-high heat in a little oil. You may have to do this in a large frying pan. (Should take about 10 minutes.).
3. When beef is lightly browned on the outside, add broth, onion, soup mix, A-1, garlic, horseradish, mustard, 1/2 tsp. kosher salt and 1 1/2 tsp. pepper. Dot with butter.
4. Bring to a boil, cover with lid, turn down heat to Low and simmer for 1 1/2 hours.
5. ......................
6. ......................

You can find complete recipes >> http://wildflourskitchen.com/2016/01/25/home-style-beef-n-noodles-mushrooms-onions/

ONE POT BEEF BARLEY SOUP

Quick and easy beef barley soup recipe, made with simple ingredients in one pot on stovetop. A weeknight meal loaded with Italian seasoning, vegetables, tender beef.

INGREDIENTS:

• 2 tbsp Butter Unsalted
• 2 tbsp Oil
• 1.5 pound Stew meat cubes Or chuck roast (Trimmed of fat and cut into 1 inch cubes)
• 1 1/3 cup Onion Finely chopped
• 2 tbsp Garlic Finely minced
• Salt To taste
• Pepper To taste
• 1 tbsp Italian seasoning
• 1/2 cup Tomato sauce Or crushed tomatoes
• 2 tbsp Tomato paste
• 8 cups Beef broth Low sodium
• 2-3 medium Potatoes Peeled, Diced, Cut into 1 inch cubes
• 3 stalks Celery Diced
• 3 medium Carrots Peeled and diced
• 1/2 cup Peal barley
• 1/2 cup Corn Frozen
• 1/2 cup Peas Frozen
• 1-2 tbsp Fresh parsley Roughly chopped, For garnish

INSTRUCTIONS:

1. Heat butter and oil in a large nonstick pot over medium high heat. 
2. Add meat and cook until golden brown..
3. Then, saute onion, garlic, salt, pepper, Italian seasoning until fragrant. 
4. Add tomato sauce, tomato paste, broth.
5. Cover and cook for 25 minutes. 
6. Mix in potatoes, celery, carrots, barley.
7. ..........................
8. ..........................

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Mongolian Beef

Mongolian beef is tender pieces of stir-fried marinated flank steak tossed with bell peppers, dried chilis, and a savory Asian-style sauce.

INGREDIENTS:

• 1 1/4 pound flank steak, (569g)
• 1 teaspoon baking soda, (5g)
• 1/2 teaspoon kosher salt, plus more for seasoning
• 1/4 teaspoon black pepper
• 5 teaspoons cornstarch, (20g) divided
• 1 tablespoon water, (15ml)
• 1 tablespoon vegetable oil, (15ml)
• 1/2 teaspoon sesame oil
• 3 tablespoons oyster sauce, (45ml)
• 2 tablespoons soy sauce , (30ml)
• 1 tablespoon rice vinegar, (15ml)
• 1 tablespoon minced garlic, (10g)
• 1 tablespoon minced ginger, (10g)
• 6 dried red chilis
• 1/2 cup diced white onion, (75g) 3/4-inch dice
• 1 cup diced red bell pepper, (130g) 3/4-inch dice
• 1 cup diced green bell pepper, (130g) 3/4-inch dice
• 2 tablespoons sliced green onions, (6g)

INSTRUCTIONS:

1. Cut the flank steak against the grain into 3/4-inch cubes.
2. In a medium-sized bowl combine steak, baking soda, salt, pepper, 1 tablespoon cornstarch, water, 1 tablespoon vegetable oil, and sesame oil.
3. Allow beef to marinate about 10 minutes while preparing the sauce and vegetables.
4. In a small bowl whisk together oyster sauce, soy sauce, rice vinegar, and 2 teaspoons cornstarch.
5. Heat a wok or large saute pan over high heat.
6. Add 2 tablespoons oil, once hot add the beef and stir to coat.
7. ....................
8. ....................

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Slow Cooker Beef and Broccoli

Slow Cooker Beef and Broccoli. Healthy, super easy, and so much better tasting than takeout! Everything cooks right in the crock pot, even the sauce.

INGREDIENTS:

•  1 1/2 pounds flank steak — cut across grain into thin slices
•  1 cup  low-sodium beef broth
•  1/4 cup low-sodium soy sauce
•  1/4 cup oyster sauce
•  1 tablespoon honey
•  1 tablespoon rice vinegar
•  2 teaspoons chili-garlic paste — Sriracha, or 1/2 teaspoon red pepper flakes, plus additional to taste
•  2 teaspoons  minced garlic — about 2 large cloves
•  2 tablespoons  cornstarch
•  5 cups  broccoli florets — about 2 small crowns
•  Prepared brown rice — or quinoa for serving
•  Chopped green onions — and toasted sesame seeds optional for serving

INSTRUCTIONS:

1. Coat a 4-quart or larger slow cooker with nonstick spray. Place the beef in the bottom.
2. In a small bowl, stir together the beef broth, soy sauce, oyster sauce, honey, rice vinegar, chili-garlic paste, and garlic. Pour over the beef, then stir to combine. Cover and cook on low for 1 1/2 hours.
3. ........................
4. ........................

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Cajun Butter Steak Bites

Tender pan seared Cajun Butter Steak Bites are full flavoured with crispy edges. Seared in Cajun seasoning and garlic butter, ready in under 10 minutes. No marinating

INGREDIENTS:
1. For Cajun Seasoning:

• 1 tablespoon mild paprika
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon chili powder, add more if you like heat
• 3/4 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon brown sugar
• 1/2-3/4 teaspoon cayenne pepper, add more if you like heat
• 1/4 teaspoon cracked black pepper to taste

2. For Steak:

• 23 oz (650 g) steak, cut into 2-inch cubes (Sirloin, Rump, New York Strip, Porterhouse or Ribeye)
• 1-2 tablespoons canola oil, divided
• 1/4 cup butter
• 4 cloves garlic finely chopped

INSTRUCTIONS:

1. Combine cajun seasoning in a shallow bowl. Add the steak bites and toss to evenly coat.
2. Heat 2 teaspoons oil in a skillet or pan over medium-high heat until hot.
3. Sear the steak bites in batches for 2-3 minutes each side until edges are crispy and browned, adding extra oil as needed. Set aside.
4. ........................
5. ........................

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Keto Low Carb Beef And Broccoli

INGREDIENTS:

• 1 lb Flat Iron steak , thinly sliced against the grain
• 1/2 lb Broccoli , cut into small florets
• 1/4 cup Coconut Oil
• 1 tsp Toasted Sesame Oil
• 1 tsp Fish Sauce
• Beef and Broccoli Marinade
• 1/4 cup Coconut Aminos
• 1 tsp Ginger grated
• 2 cloves Garlic chopped

INSTRUCTIONS:

1. Cut the Flat Iron Steak into very thin slices against the grain.
2. Add the sliced beef to a small bag with the coconut aminos, ginger, and garlic. Let marinate for 1 hour in the fridge.
3. When you are ready to cook, drain the beef from the marinade but reserve the liquid for later, this will be the stir fry sauce.
4. Blanch the broccoli for two minutes in boiling water, then drain it really well.
5. ....................
6. ....................

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GARLIC BUTTER STEAK BITES WITH ZUCCHINI NOODLES MEAL PREP

INGREDIENTS:

•  3 tbsp butter
•  6 cloves garlic minced
•  1 tbsp low sodium soy sauce
•  1/2 tsp garlic powder
•  1 tbsp canola oil or olive oil
•  1 lb sirloin steak cut into bite size pieces
•  salt to taste
•  1 tbsp parsley chopped
•  4 large zucchini spiralized

INSTRUCTIONS:

1. In a small saucepan, and butter and garlic. Cook over low medium heat until butter is melted and garlic starts to brown and the flavor of the garlic is infused with the butter. Stir in the garlic powder and soy sauce. Taste and adjust as needed. Set aside.
2. Add the canola oil to a large cast iron skillet and bring to high heat. When oil is hot, add in the steak.
3. Cook steak about 1-2 minutes on each side, letting them develop a golden sear before flipping them. Lightly season steak with salt as needed. (Keep in mind that the sauce will add sodium to the steak). 
4. ......................
5. ......................

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