beef – Page 10 – that paleo couple

Spicy Beef Curry

January 23, 2013October 6, 2013by Brent Schrader17 Comments

Curries make everything better, as far as I’m concerned. Until I met Heather, I hadn’t really given much thought to curry, as I was pretty satisfied with pizza, Chinese, sushi, and “healthy” whole wheat wraps from the local sandwich shop. One of the first things she cooked for me was her peanut butter curry. The concept scared me, but it was actually delicious. Since that meal, which was on our third or fourth date, we’ve had a great time experimenting with more flavorful dishes, even going so far as making a curry dish with bison.

This is a really hearty curry that has a nice heat to pair with the winter weather, although I’d eat this year round. Beef chuck is one of the less expensive cuts at our market, and it was great to use it in something that wasn’t another slow cooker pot roast. This takes about an hour to make, but boy is it worth it.

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Cabbage-Wrapped Steak

December 28, 2012January 7, 2014by Brent Schrader2 Comments

A few weeks ago, we had the pleasure of hanging out with The Domestic Man and his family as they did some cooking, and we brought along our Orange-Cranberry Bread, which continues to be a great hit. During the cooking escapades, we also did some work on computers, played with our cameras, and needed a snack. Russ had some steak out defrosted, so we decided to fire up the grill and make something quick and easy as finger food. We also had a head of cabbage, so here’s what we came up with.

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Mushroom & Steak Wrap

October 21, 2012January 27, 2014by Brent SchraderLeave a comment

While visiting my parents in Virginia and taking advantage of the farmer’s market in their town, we needed to do something for lunch. My parents are supportive of our eating habits, but haven’t decided it’s time for them to take on the same dietary approach. Growing up in the midwest, I can totally appreciate that after 50+ years of eating a certain way without any pressing health issues they aren’t convinced what we are doing is necessary or right for them. They usually will eat what we make, and like it, so that’s one fewer meal full of grain and dairy. We ended up with thinly cut NY strip, even though we were looking for sandwich steaks–the strip was on sale and they didn’t have the other. Either way, this was a great lunch that was filling and finished in under 15 minutes.

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Hearty Stovetop Chili

October 21, 2012November 2, 2014by Brent Schrader19 Comments

It may come as a surprise, but Heather and I are huge fans of chili. Even in the peak of summer, it’s likely that we have plans to make chili, are making chili, or are eating leftover chili. Our recipe has always relied on cooking up the meat, onions, and peppers in a skillet, transferring that to a crock pot with salsa and diced tomatoes, and then cooking it overnight or all day. While this makes a great chili, we wanted to attempt something in one pot, and done in under an hour. This worked out quite well, and I think this may be my preferred method of making chili. We also experimented with a faux-corn bread, which is so close to being ready. We will link to it as soon as it’s perfected.

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Bulgogi Inspired Skirt Steak

September 19, 2012October 16, 2012by Brent SchraderLeave a comment

Bulgogi is one of my favorite Korean dishes. Once upon a time when I tutored English to international students at a large, public college, my Korean student insisted that I must try it. He was right. It took me months to try it (at a street fair, nonetheless) but I’m so glad I did. This recipe doesn’t look absolutely fabulous, but trust me, the taste is there. A wok would probably help the cooking process and the overall look, but alas, no wok yet.

Ingredients

1 and 1/2 tbsp coconut vinegar

5 tbsp coconut aminos

1 tbsp onion powder (we ground dried, chopped onion)

4 tbsp grated apple

1 tbsp pressed garlic

1/4 tsp ground ginger

2 pinches of ground black pepper

1 egg white

skirt steak

Method

Prepare the marinade of coconut vinegar, coconut aminos, onion powder, grated apple (we used our microplane), pressed garlic, ground ginger, black pepper and egg white. I once read about the benefits of using egg white and baking soda to tenderize meat, but I just skip the baking soda. Bonus points if you have a soda bottle in the house and separate your egg like this.

While that’s going on you’ll want to also slice your skirt steak into approximately 1/2″ strips. When you’ve completed both of these tasks, marinate the beef for approximately 30 minutes.

Once you’ve finished marinading the beef, preheat a skillet (or preferably wok if you have it) to medium-high heat with a tablespoon of olive oil/coconut oil/ghee. Cook beef until heated through and then it is ready to serve.