Asian Beef lettuce wraps

These are ridiculously easy to make, and a family favorite.

Ingredients:

1 lb lean ground beef

1 onion, chopped

4-5 cloves garlic, minced

3-4 carrots, chopped

1 medium zucchini, chopped

1 8oz can water chestnuts, drained and finely chopped

1/2 cup hoisin sauce

1 Tbsp ginger paste

1 Tbsp soy sauce

1 Tbsp rice wine vinegar

1-2 tsp sesame oil

Lettuce leaves for wrap (Boston Bibb or butter lettuce work well, I’ve used Romaine in a pinch)

Directions:

Heat a large skillet over medium heat. Add ground beef, cooking and stirring until browned. Drain and discard any fat.

Add onions, garlic, carrots, and zucchini to ground beef. Let cook until onions are translucent and carrots have softened slightly.

Stir in water chestnuts, ginger, hoisin, soy sauce, and vinegar. Let simmer for 2-3 minutes to combine flavors.

Stir in sesame oil. Serve on lettuce leaves and enjoy!

Hidden Veggie Tacos

These tacos make a regular appearance in our house. They are a great way to get in extra vegetables–and for the veggie haters in your house, they won’t even notice the vegetables!

Ingredients:

1 lb lean ground beef

2 medium onions

3 cloves of garlic

3 medium carrots

1 medium zucchini

1 6oz bag baby spinach

taco seasoning of your choosing (I use Penzey’s bold taco seasoning, you are welcome to use what you prefer)

Directions:

Heat a large sauce pan over medium heat. Add ground beef to pan, break it apart with a wooden spoon. Let ground beef brown, stirring occasionally.

While the ground beef browns, finely chop all the vegetables. The fastest way I’ve found to do this is using my food processor. Add vegetables mixture to ground beef, and let cook until softened.

Add taco seasoning according to package directions, let simmer until taco mixture is your desired consistency.

I like to serve this taco filling with corn tortillas, lettuce wraps, chopped tomatoes, avocado, and salsa. Enjoy!

Brazilian-inspired Skirt Steak & Vegetables

Grilled skirt steak and roasted vegetables topped with garlic butter. Very little hands-on cooking, it was quick and satisfying!

Ingredients: 

2 lb skirt steak

2 Tbsp olive oil

1 potato, chopped

1 onion, chopped

1 zucchini, chopped

1 red bell pepper, chopped

4 Tbsp butter

4-5 cloves garlic, munched

2 tsp dried parsley

Salt & pepper, to taste

Directions:

Preheat oven to 450*. Toss potato, onion, pepper, and zucchini in olive oil. Season with salt and pepper. Roast for 20 minutes.

Heat grill pan to medium high heat. Brush with olive oil. Season steak with salt and pepper. Grill steak approximately 5 minutes/ side for medium rare. Remove from heat to rest.

Meanwhile, melt butter in small sauce pan. Add garlic and parsley. Cook until butter is infused with flavor.

To serve, place vegetables on plate. Top with slices of steak (cut against the grain). Drizzle with garlic butter.