korean ground beef bulgogi

similar to this other recipe from before, but way simpler, and just as delicious!

korean ground beef bulgogi
serves 8

2 tsp vegetable oil
2 lbs ground beef or turkey
7 cloves garlic
1/3 cup soy sauce
1/2 cup water
3 tbsp brown sugar
1 tbsp sesame oil
1 tbsp ginger root, minced
1/2 apple or pear, grated (optional)
3/4 tsp red pepper flakes (optional)
1/2 tsp white or black pepper

3 cups rice (we use basmati)
4 1/2 cups water

4 green onions, sliced
sesame seeds

Turn on the instant pot to Saute setting. When it's hot, add the oil and cook the ground meat until no longer pink. Drain the excess fat if there is more than a few teaspoons.

Add garlic, soy sauce, water, brown sugar, sesame oil, ginger, apple/pear (if using), red pepper flakes (if using) and white pepper. Mix well, scraping the bottom of the pot.

Close the lid and set the steam release knob to the Sealing position. Press the Pressure Cook / Manual button and set to cook for 4 minutes. When the cook cycle is finished, let the pot sit undisturbed for 9 minutes (9 minute Natural Release). Then turn the steam release knob to the Venting positiona nd release the remaining steam.

Serve bulgogi over rice, on lettuce leaves or in tortillas. Garnish with green onions and sesame seeds.

Chen Shepherds Pie

What we made when there were too many mashed potatoes leftover from Thanksgiving!

Chen Shepherd's Pie (adapted from here)

makes 8 servings

For the Potatoes:

1 1/2 lbs russet potatoes

1/4 cup half and half

2 oz unsalted butter

3/4 tsp salt

1/4 tsp freshly ground pepper

1 egg yolk

For the meat filling:

2 tbsp canola oil

1 cup chopped onion

4 celery stalks, sliced

3 garlic cloves, minced

1 1/2 lbs ground beef or lamb

1 tsp salt

1/2 tsp freshly ground pepper

2 tbsp all purpose flour

1 32 oz can diced tomatoes (including liquid)

1 tsp Worcestershire sauce

2 tsp freshly chopped rosemary, sage, and/or oregano leaves

1/2 cup fresh or frozen corn kernels

1/2 cup fresh or frozen green beans, sliced into 1 in pieces

Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.

Preheat the oven to 400 degrees F.

While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and celery and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.

Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.

korean beef bulgogi

I made this on a whim - yum! I looked over at Linus' bowl to see if he was eating his lunch, and he had scraped it completely clean!

korean beef bulgogi
serves 12

4 lbs beef bottom roast
salt and pepper
2 tbsp vegetable oil
1 cup beef broth (I only had chicken, so used that)
1/2 cup soy sauce 
5 cloves garlic, minced
1 tbsp ginger, minced
1 pear or granny smith apple, peeled and chopped
juice of one large orange or 2 small

Garnishes:
cilantro, chopped
green onions, sliced
sesame seeds


Season the cubed roast liberally with salt and pepper.

Heat Instant Pot to saute. Once the pan is hot, coat the pan with the oil and in batches, brown the meat on all sides. Transfer meat to a plate.

De-glaze the pan with the broth, scraping up all the browned bits.

Pour in the soy sauce and stir to combine.

Return the meat back to the pan and then place the garlic, ginger and apple/pear on top of the meat, stirring lightly to slightly combine.

Finally, add in the orange juice.

Place lid on your Instant Pot and use the manual button on high pressure, set to 45 minutes. Make sure the valve is closed.

Once the pot is done, release the steam and shred the meet using a fork.

Mix in chopped cilantro, green onions, and sesame seeds, if desired.

**To make this recipe in the slow cooker follow all the steps 1-7. Slow cook on high for 4 hours or low for 6-7 hours.

easy beef stroganoff

What I make when london broil is on sale, and I'm out of ideas for dinner. A decent meal, makes everyone happy.

easy beef stroganoff, adapted
makes 5 servings

1 1/2 lbs london broil beef
2 cloves garlic, minced
1 10.75 oz can cream of mushroom soup
1/2 cup water or more
1/2 tsp dried basil
1/2 tsp dried oregano
1 tsp salt
1 cup frozen peas
1/2 pkg chopped mushrooms
1 lb pkg egg noodles
flour, as needed

Place garlic, mushroom soup, basil, oregano and salt in a slow cooker and combine.

Place london broil on top of mixture and add water to cover.

Cover the pot and cook on low for at least 6-7 hours.

15 mins before serving, add mushrooms, if desired. Cook noodles according to package directions.

While noodles cook, shred the meat in the slow cooker.

Once noodles are al dente add to the pot, along with the frozen peas and stir to combine.

To thicken the sauce, sprinkle flour over the top and mix until you reach your desired consistency.

classic red wine beef stew

Made this awhile ago, and it was good. :)

red wine beef stew
makes 4 servings

2 lbs chuck beef, cut into 2 in pieces
1 tsp salt
1/2 tsp pepper
1 1/2 tbsp flour
1 tbsp olive oil
1/4 cup tomato paste
1 cup dry red wine, such as pinot noir or syrah (I always just use $3 TJ's brand merlot)
2 cups beef broth or water
1 medium yellow onion, chopped finely
2 sprigs thyme or 2 tbsp dried thyme
5 medium carrots (~1 lb), peeled and cut into 1 in pieces
3 baby white or red potatoes, cut into chunks

Preheat oven to 325 degrees.

Season the meat with salt and pepper, place in a large bowl and toss with the flour.

Heat the oil in a large Dutch oven or wide-bottomed pot with a tight-fitting lid over medium-high heat. Cook the meat in batches (making sure to leave room in between each piece for searing), until well browned all sides, 6-8 mins. Transfer the pieces to a plate as they finish browning.

Add the tomato paste, wine, broth, onion, thyme and one of the carrots and bring to a boil. Return the meat and any juices back to the pot (meat should be barely submerged in liquid), cover, and transfer to the oven. Cook for 1 1/2 hours.

Add the potatoes and remaining carrots to the pot, cover and return to oven. Cook until the meat and vegetables are fork-tender, about 1 1/2 hours more.

beef stir fry

A go-to recipe, when I usually run out of ideas and have random veggies. And then we sit down for dinner and everyone is always so pleased. :) (I usually just use the recipe for sauce and add in whatever veggies we have)

beef stir-fry

makes 4 servings

2 tablespoons cornstarch

2 teaspoons white sugar

6 tablespoons soy sauce

1/4 cup white wine

1 pound boneless beef round  or pepper steak, cut into thin strips

1 tablespoon vegetable oil
2 cloves garlic, minced

3 cups broccoli florets

2 carrots, thinly sliced

6 oz snow peas

2 tablespoons chopped onion

1 (8 ounce) can sliced water chestnuts or bamboo shoots,

1 cup Chinese cabbage

2 large heads bok choy, chopped

1 tablespoon vegetable oil

Combine cornstarch, sugar, soy sauce, and wine in a small bowl until smooth. Toss beef in sauce to coat.

Heat 1 tablespoon oil in a large skillet over medium-high heat. Saute garlic until fragrant. Cook and stir broccoli, carrots, pea pods, and onion for 1 minute. Stir in water chestnuts, Chinese cabbage, and bok choy; cover and simmer until vegetables are tender, about 4 minutes. Remove from skillet and keep warm.

In same skillet, heat 1 tablespoon oil over medium-high heat. Cook and stir beef until desired degree of doneness, about 2 minutes per side for medium. Return vegetables to skillet; cook and stir until heated through, about 3 minutes. Serve over rice.