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Coffee Rubbed Flat-Iron Roast brings a bold, smoky crust to a tender cut of beef with a homemade coffee rub that tastes rich, savory, and just a little earthy. This easy beef roast recipe uses coffee grounds, chili powder, smoked paprika, garlic, cumin, and herbs to create a dark crust that feels special enough for a holiday table but simple enough for a weekend dinner.

What Is a Flat-Iron Roast and How Is It Different Than Other Roasts?

A flat-iron roast comes from the shoulder area of the cow, where the meat offers beefy flavor and a naturally tender texture when cooked with care. It is related to the flat iron steak cut, but it can be prepared as a small roast when left in a thicker piece.

Compared with large chuck roast or round roast recipes, flat-iron roast cooks faster and needs more attention to temperature. It does not require a long braise to become enjoyable. Instead, this cut shines with high heat, a flavorful rub, and careful slicing against the grain.

Dry Rub vs Wet Rub vs Marinade: What Is the Difference?

A dry rub uses spices, herbs, salt, and sometimes sugar without added liquid. It clings to the surface of the meat and helps form a flavorful crust as the roast cooks. For a coffee rubbed flat-iron roast, that dry texture matters because the coffee grounds, chili powder, smoked paprika, garlic, cumin, and herbs toast directly on the surface. This recipe leans on a dry rub because it creates the deepest bark-like finish and keeps the bold coffee rub flavor concentrated on the beef.

A wet rub is thicker than a marinade but looser than a dry rub because it mixes seasonings with a small amount of liquid such as oil, mustard, vinegar, Worcestershire sauce, or another flavorful binder. It coats meat evenly and can help spices stick.  A marinade is thinner and more liquid-heavy, designed to soak around the meat with oil, acid, aromatics, and seasonings. Marinades can add surface flavor and sometimes help with tenderness. 

Why Coffee Brings Out the Best in Flat-Iron Roast

Coffee adds roasted depth that works beautifully with beef. It does not make the roast taste like a cup of coffee. Instead, it gives the homemade beef rub a darker flavor that supports the natural richness of the meat.  It’s an umami flavor that blends well with the other herbs and spices.

The slight bitterness in coffee also balances the salt, chili powder, smoked paprika, and cumin. That balance keeps the seasoning bold without feeling heavy. As the roast cooks, the coffee helps create a savory crust that makes each slice taste layered and full.  That crust is packed with spicy goodness, delicious beef juices, and caramelization for delicious flavor in every bite.

Building a Balanced Rub With Garlic, Paprika, Salt, and a Touch of Sweetness

A good coffee rub recipe needs more than coffee. For me, a base rub has Garlic powder, onion powder, paprika, and salt.  Sometimes it’s sweet and sometimes it’s smoked paprika.  Then I add earthy flavors like chili powder and cumin.  Then I add a little richness with some dry mustard.  Finally, I add a few herbs like parsley and thyme bring herb flavors.

Salt is the anchor in this mix.  Sometimes I mix things up and add some garlic salt for more garlic flavor.  The salt helps the beef taste seasoned all the way through. If you like a little sweet to your rub, you can add a little brown sugar, coconut sugar, or maple sugar.  It can soften the richness of the coffee and encourages browning without turning the roast sweet.

How to Prep the Roast for a Dark, Flavorful Crust and Tender Interior

Pat the flat-iron roast very dry before adding the seasoning. Moisture on the surface can slow browning and prevent the rub from gripping the meat. A dry surface helps the coffee rub turn into a dark and flavorful crust.

Press the rub over every side of the roast, including the edges. Let the seasoned roast sit at room temperature for about 20 to 30 minutes before cooking. This short rest helps the seasoning hydrate and helps the roast cook more evenly.

How to Prevent the Coffee Rub from Darkening Too Quickly

Coffee, smoked paprika, and spices can turn beautifully dark, but they can also deepen fast under high heat. To prevent the crust from darkening too quickly, keep the roast a few inches farther from the broiler.  Make sure to check it often and turn it as soon as the surface looks deeply browned instead of waiting for it to char.

On the grill, start with a quick sear instead of leaving the roast over direct heat too long.  Move the roast to indirect heat to finish gently. In a smoker, use moderate heat and save any final sear for just a brief burst at the end. Make sure to spritz a few times to keep the crust from getting too hard.  If the rub is browning faster than the center is cooking, lower the heat, move the roast to a cooler zone, or loosely tent it with foil while the internal temperature catches up.

For the most reliable oven method, start the roast with a hot sear or a high-heat blast, then finish at a gentler temperature. This approach builds the crust first and gives the center time to cook evenly. It is a simple way to protect a smaller roast from overcooking.

The best way to ensure that your roast cooks perfectly is to use a thermometer.  Mine took about 20 minutes to cook.  But maybe mine is thicker or thinner than yours and my cooking time isn’t correct for your roast.  It’s best to use a thermometer.  It ensures that your roast cooks to the perfect temperature for your family. 

Why Resting Is Key in This Beef Recipe and All Meat Recipes

Resting gives the juices time to settle back into the meat after cooking. If the roast is sliced right away, those juices run onto the cutting board instead of staying in each slice. A short rest makes a big difference in texture.  However, just because the meat is no longer in contact with the heat source doesn’t mean it stops cooking.  I always pull my meat 5 degrees shy of my ideal temperature because it continues to cook – carry over cooking – as it rests.  I do the same with baked goods, too.

After cooking, let the roast rest for 10 to 15 minutes before slicing. Then cut thin slices against the grain. This shortens the muscle fibers and gives the coffee rubbed beef a more tender bite.  This same rule applies to steak, chicken, pork, turkey, and nearly every meat recipe. Resting helps the finished dish taste more tender and balanced. It also gives the crust a moment to firm up before slicing.

What This Coffee Rubbed Flat-Iron Roast Tastes Like

This roast tastes smoky, savory, and deeply seasoned, with a crust that brings out the beef instead of hiding it. The coffee adds a roasted flavor, the chili powder adds warmth, and the smoked paprika gives the surface a rich color and gentle smoky flavor.

Each slice feels juicy and satisfying.  Especially when the roast rests and gets sliced against the grain. The flavor is bold enough for a special dinner, but the method stays simple. It is the kind of beef recipe that turns a small roast into a centerpiece.

Yield: 6

Coffee Rubbed Flat-Iron Roast

Prep Time: 10 minutes

Cook Time: 17 minutes

Additional Time: 15 minutes

Total Time: 42 minutes

Bold coffee flavor meets smoky spices in this Coffee Rubbed Flat-Iron Roast. The crust turns dark and savory, the center stays tender, and every slice brings big steakhouse energy without a complicated method. Serve it with simple sides and let that homemade coffee rub shine.

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Ingredients

• 3 tablespoons coffee
• 2 1/2 tablespoons chili powder
• 1 1/2 tablespoons smoked paprika
• 1/2 tablespoon paprika
• 2 tablespoons salt
• 1 tablespoon cumin
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 2 teaspoons dry mustard
• 2 teaspoons parsley
• 2 teaspoon thyme
• 18 ounce flat-iron roast

Instructions

1. Combine first 11 ingredients (coffee through thyme) in a spice grinder and process until ground a fine powder.
2. Generously apply the rub to both sides of the flat-iron roast and allow it to sit for 5 to 10 minutes.
3. Preheat broiler.
4. Shake off any excess rub. Place the roast on a broiler pan and broil 7 - 10 minutes on the first side and 5 - 7 minutes on the second side or until the internal temperature is 5 degrees short of your desired temperature. Tent the roast with aluminum foil and allowed it to rest 10 to 15 minutes before slicing and serving.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 320Total Fat 19gSaturated Fat 7gUnsaturated Fat 12gCholesterol 102mgSodium 2060mgCarbohydrates 11gFiber 5gSugar 1gProtein 28g

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The post Coffee Rubbed Flat-Iron Roast appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

When dinner needs to be fast, affordable, and satisfying, Taco Sloppy Joes check every box. Lean ground turkey (or beef) simmers with salsa, taco seasoning, chipotle peppers, corn, and vegetables to create a bold taco-inspired filling. It gets piled onto soft potato roll buns with crisp lettuce, juicy tomato, onion, and cheddar cheese. A simple salsa-lime salad adds freshness and crunch, making this one-pan dinner perfect for busy weeknights.

What Are Sloppy Joes and Who Invented Them?

Sloppy Joes are a classic American sandwich made with seasoned ground meat in a saucy tomato-based mixture. The filling is served hot on a hamburger bun and is known for being hearty, messy, and easy to make. The exact origin of Sloppy Joes is debated because several food stories overlap. Some accounts trace the sandwich to loose meat sandwiches that were popular in Iowa during the early 1900s.

In one widely shared version, a cook named Joe in Sioux City, Iowa, added tomato sauce to a loose meat sandwich in the 1930s, turning it into the saucy sandwich many families know today. Other stories connect the name to Sloppy Joe’s Bar in Havana, Cuba, or to a Key West bar with the same name. Those versions add to the mystery, but they also show how a simple, messy sandwich became part of American comfort food history.

 Put Sloppy Joes on Repeat by Customizing Flavors

Sloppy Joes stay popular because they are easy to customize. This taco version swaps the traditional sweet tomato sauce for salsa, taco seasoning, chipotle in adobo, and corn. The result is smoky, savory, and just a little spicy.

A basic Sloppy Joe recipe can turn into a whole new dinner by changing the sauce, seasoning, and toppings. Barbecue sauce creates a smoky BBQ Sloppy Joe.  Marinara and Italian seasoning make a pizza-inspired version. Buffalo sauce, ranch seasoning, teriyaki sauce, or chili powder can also shift the flavor without changing the easy skillet method.  Try adding some peppers, onions, and mushrooms for a Philly Cheese Steak version or swap the turkey for pork and try potsticker sloppy joes.

 Why This One-Pan Dinner Works with Simple Pantry Ingredients When Time Is Tight

Sloppy Joes are made for nights when dinner needs to happen fast. The meat cooks quickly in one skillet, and the sauce builds flavor without extra prep bowls or complicated steps. Once the turkey browns, salsa, taco seasoning, chipotle, and corn go right into the same pan. The filling simmers for just a few minutes, then it is ready to spoon onto soft buns.

Simple pantry ingredients do a lot of the work in this recipe. Salsa acts as the sauce, taco seasoning brings the spices, and frozen corn adds sweetness and color. Lean ground turkey keeps the meal hearty without feeling heavy. A little chipotle in adobo adds smoky flavor, so the filling tastes like it has simmered longer than it actually has.

 This easy skillet dinner also keeps cleanup low. While the filling thickens, the lettuce, tomato, onion, and salsa-lime dressing can be prepared for a quick salad or crunchy sandwich topping. The result is a complete family meal that feels fresh, saucy, and satisfying, even on a packed weeknight.

Smart Swaps Using What You Already Have or Fresh Finds From the Farmer’s Market

Fresh seasonal produce makes this recipe feel bright and fresh. Try sweet corn cut from the cob, colorful bell peppers, cherry tomatoes, green onions, or fresh cilantro. Ground chicken or lean beef also works well in place of turkey. Fresh bakery rolls can make the sandwiches feel special without adding much extra work.

 Tips for Budget Friendly Sloppy Joes

Budget friendly sloppy joes start with smart shopping and flexible ingredients. Buy ground turkey when it is on sale and freeze extra packages for later meals. Frozen corn or frozen peppers also work well when fresh produce costs more, and they keep prep fast on busy nights.

The filling can stretch further with black beans, pinto beans, or extra corn. Leftover salsa from taco night adds flavor without opening another jar. Seasonal vegetables from the farmers market can also bring fresh flavor and better value during

Serving Suggestions

Taco Sloppy Joes pair well with simple sides that keep dinner easy. Mexican-style rice, tortilla chips with salsa, or grilled corn on the cob all bring more taco-night flavor to the table. Roasted sweet potatoes also work well because their natural sweetness balances the smoky chipotle filling.

Fresh sides add color and help lighten the meal. A fruit salad, cucumber salad, or cold watermelon slices make the plate feel bright and refreshing. These easy options turn the sandwiches into a complete family dinner without adding much prep time.

How to Keep It Kid-Friendly While Adding More Heat, Crunch, and Toppings for Adults

The easiest way to make Taco Sloppy Joes work for the whole table is to keep the skillet filling mild first. Use mild salsa, reduce the chipotle in adobo, or stir the chipotle into only part of the filling after the kids are served. The same base stays saucy and flavorful without too much heat, and everyone still gets a filling dinner that tastes like taco night.

For adults, set out a small toppings bar with sliced jalapeños, hot sauce, extra chipotle, pickled onions, crushed tortilla chips, avocado, cilantro, and pepper jack cheese. Kids can keep things simple with lettuce, tomato, cheddar, and a soft bun, while adults build a spicier sandwich with more crunch and sharper flavor. This keeps the recipe family-friendly without making the grown-up plates feel bland.

Using Up Any Leftovers

Leftover taco sloppy joe filling works well in burritos, tacos, quesadillas, nachos, rice bowls, or baked potatoes. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until hot.

What Do These Taco Sloppy Joes Taste Like?

These Taco Sloppy Joes taste savory, saucy, and a little smoky with just enough taco flavor to make dinner feel fun. The salsa keeps the filling bright, the chipotle adds gentle heat, and the corn brings a pop of sweetness in every bite. Soft potato rolls make the sandwich feel cozy, while lettuce, tomato, and onion add a fresh crunch that balances the rich filling.

Yield: 8

Taco Sloppy Joes

Craving something different for Taco Tuesday? Try these zesty and oh-so-satisfying Taco Sloppy Joes!

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Ingredients

• 1 pound lean ground turkey
• 1/2 cup diced onion
• 1/2 cup diced green bell pepper
• 1 cup fat free salsa
• 1 tablespoons chopped chipotle in adobo
• 1 tablespoon taco seasoning
• 1/2 cup frozen corn, thawed
• 1 cup shredded lettuce
• 1/2 cup diced tomato
• 1/2 cup diced onion
• 1 cup fat free cheddar cheese
• 4 potato roll hamburger buns

Instructions

1. Heat a large skillet coated with cooking spray over medium-high heat. Crumble the beef and cook 2 to 3 minutes. Add the onions and peppers and continue to cook until the beef is browned; about 5 to 7 more minutes.
2. Add the salsa, chipotle, taco seasoning, and corn. Bring to a boil. Reduce heat and simmer 7 to 10 minutes or until slightly thickened.
3. Place one bun on each of four plates. Top with lettuce and 2/3 cup of the beef mixture. Garnish with tomatoes, onions and cheddar cheese. Serve with french fries and pico de gallo.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 379Total Fat 19gSaturated Fat 8gUnsaturated Fat 11gCholesterol 90mgSodium 732mgCarbohydrates 26gFiber 3gSugar 7gProtein 27g

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Meet the burger that shakes up dinner without making it complicated. This mole spiced burger is juicy, smoky, and warmly seasoned. A fresh avocado salsa adds creamy texture, limey brightness, and a crisp pop of jalapeño. It is bold enough for a cookout and easy enough for a weeknight.

What Are Avocados?

Avocados are creamy, nutrient‑rich fruits that grow on evergreen trees in warm climates. Their flesh feels buttery and smooth.  They have a mild flavor that works in both savory and sweet dishes. The fruit holds a single large seed and comes in many shapes and sizes. Today, avocados appear in salads, spreads, smoothies, and sauces, and they remain one of the most versatile ingredients in modern cooking.

The history of the avocado stretches back thousands of years in Central and South America. Ancient cultures gathered and later cultivated the fruit.  They valued its rich texture and energy‑dense flesh. The Aztecs called it āhuacatl.  Spanish explorers carried it to Europe and beyond.  By the 19th century, avocados reach California, where growers develop varieties that shape today’s global market. The result is a fruit with deep cultural roots and a long journey from forest tree to everyday kitchen staple.

What Is Salsa?

Salsa stands as one of the brightest and most versatile condiments in cooking today. It blends fresh ingredients like tomatoes, chiles, onions, lime, and herbs into a mix that feels lively and bold. The texture can be smooth or chunky, depending on how you chop and combine the ingredients. Salsa works on tacos, grilled meats, eggs, chips, and burgers.  It adds instant freshness to almost any dish.

The history of salsa begins in ancient Mesoamerica. Indigenous cultures mix tomatoes and chiles creating early versions of the sauces we enjoy now. As ingredients spread and cooking styles evolve, salsa grows into a wide family of recipes, from pico de gallo to roasted red salsas to tomatillo‑based verde and finally this avocado salsa. Today, salsa remains a staple in Mexican cuisine and a global favorite for cooks who want flavor without fuss.

How Do You Make a Fresh Avocado Salsa?

Avocado salsa is a smooth, pourable sauce made from diced avocadoes, chiles, lime, garlic, and fresh herbs. It tastes bright and creamy at the same time but with a lighter texture than guacamole. Many versions use tomatillos for extra tang, which gives the salsa a fresh, almost citrusy lift. It works beautifully on tacos, grilled meats, eggs, bowls, and burgers because it coats ingredients instead of sitting on top like a thick spread.

Unlike guacamole, which stays chunky and dense, avocado salsa is slightly chunky with diced avocado, tomato, and onion. The flavor feels more vibrant and the texture makes it easy to spoon over grilled meat or tacos. It brings coolness, acidity, and a gentle heat that balances rich or smoky foods. It’s simple, fast, and one of the easiest ways to add fresh avocado flavor to dinner without heavy prep.

How Do You Infuse a Burger with Mole Spice Flavor?

Building mole-inspired flavor is easy with spices you probably have in your pantry.  This spice blend combines cocoa powder with chili powder, chipotle chili powder, brown sugar, cumin, coriander, cinnamon, and roasted peanuts.  The chipotle brings mellow heat.

Cocoa and cumin add earthy depth, while cinnamon adds quiet warmth. The brown sugar allows the blend to caramelize onto the burger while the peanuts add richness and added flavor. Gently season the beef with a little of the mole blend and shape loose patties for the best texture.

Mole Spiced Burger Ingredients

• 1 tablespoon cocoa powder
• 2 teaspoons chili powder
• 1 teaspoon chipotle chili powder
• 2 teaspoons brown sugar
• 1 teaspoon cumin
• 1/2 teaspoon coriander
• pinch cinnamon
• 8 to 10 dry roasted peanuts
• 1 1/4 pound ground beef
• 4 ounces sliced Manchego cheese

Fresh Avocado Salsa Ingredients

• 1 1/2 cups diced avocado
• 2 cups diced tomatoes
• 1/2 cup finely diced red onion
• 2 teaspoons lime juice
• salt and pepper to taste

 How to Make a Mole Burger with Avocado Salsa

For the salsa:

1. Remove the hamburgers from the refrigerator 15 minutes before grilling.
2. Combine the diced avocado, tomatoes, and onion with the lime juice, salt and pepper in a medium mixing bowl. Cover with plastic wrap and refrigerate until ready to serve.

For the burgers:

1. Grind the first eight ingredients (cocoa powder through peanuts) in a spice grinder.
2. Divide the ground beef into 4 equal portions and form into patties. Sprinkle both sides with the mole rub, cover with plastic wrap, and refrigerate for 30 minutes.
3. Remove the hamburgers from the refrigerator 15 minutes before grilling.
4. Preheat grill to high heat. Cook the burgers 3 minutes, turn 45 degrees (to get those picture perfect grill marks) then turn the burgers over and repeat. After you turn the burgers on the second side, top with cheese to allow it to melt.
5. Remove the burgers from the grill and rest 5 minutes before building your burger.
6. Top with thinly sliced tomatoes, red onion, and avocado salsa.

Best Buns, Toppings, and Sides for an Avocado Day Burger Night

Brioche adds richness, while a potato bun stays soft and sturdy. A sesame bun brings a little extra toastiness. I like the onion buns especially for this recipe.  They highlight the flavors of the salsa and the burger.  Make sure to choose one that can handle the juicy patty and chunky salsa.

Cheese brings the final layer of richness to a mole burger with avocado salsa, and the right choice makes every bite feel balanced. Pepper Jack adds a gentle heat that pairs naturally with mole’s smoky spices. Oaxaca cheese melts into soft, stretchy ribbons that complement the burger without overpowering the salsa’s brightness.

Even a mild or sharp cheddar works when you want a familiar melt with a hint of sharpness. Each cheese brings its own personality, but all help tie together the earthy mole seasoning and the cool, tangy avocado salsa in a way that feels complete and satisfying.

Great sides make a mole burger with avocado salsa feel like a full, vibrant meal. Grilled corn is an easy favorite because its natural sweetness pairs beautifully with the smoky mole seasoning. Crispy seasoned fries add a satisfying crunch that balances the creamy avocado salsa. A bright chipotle broccoli slaw brings cool contrast.  A fun Mexican corn salad would pair well with this rich and juicy burger, too.

Easy Home-Cook Tips for Juicy Patties and Clean, Confident Assembly

• Choose 80/20 ground beef blend for a juicy, flavorful patty.
• Keep the beef cold until it is time to shape the burgers.
• Handle the meat lightly and avoid compacting it.
• Make a small center dimple so each patty cooks more evenly.
• Never press the burgers against the pan or grill.
• Check the center with a food thermometer and cook ground beef to 160°F.
• Toast the buns and place greens on the bottom to catch extra juices.
• Spoon on the avocado salsa at the last moment for the freshest texture.

This mole burger with avocado salsa closes the meal on a bold, satisfying note. The smoky mole seasoning gives the patty depth, while the cool avocado salsa adds brightness that lifts every bite. Together, they create a balance of heat, creaminess, and fresh flavor that feels both comforting and exciting. It’s the kind of burger that turns a simple dinner into something memorable, with layers that stay vibrant from the first bite to the last.

Yield: 4 burgers

Mole Burger with Avocado Salsa

Prep Time: 10 minutes

Cook Time: 15 minutes

Chill Time: 45 minutes

Total Time: 1 hour 10 minutes

Make a juicy mole spiced burger with fresh avocado salsa, smoky pantry spices, and crisp toppings for an easy, flavor-packed dinner.

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Ingredients

• 1 tablespoon cocoa powder
• 2 teaspoons chili powder
• 1 teaspoon chipotle chili powder
• 2 teaspoons brown sugar
• 1 teaspoon cumin
• 1/2 teaspoon coriander
• pinch cinnamon
• 8 to 10 dry roasted peanuts
• 1 1/4 pound ground beef
• 4 ounces sliced Manchego cheese
• 1 1/2 cups diced avocado
• 2 cups diced tomatoes
• 1/2 cup finely diced red onion
• 2 teaspoons lime juice
• salt and pepper to taste

Instructions

Thinly sliced avocado, tomatoes, and red onion

Grind the first eight ingredients (cocoa powder through peanuts) in a spice grinder.

Divide the ground beef into 4 equal portions and form into patties. Sprinkle both sides with the mole rub, cover with plastic wrap, and refrigerate 30 minutes.

Remove the hamburgers from the refrigerator 15 minutes before grilling.

Combine the diced avocado, tomatoes, and onion with the lime juice, salt and pepper in a medium mixing bowl. Cover with plastic wrap and refrigerate until ready to serve.

Preheat grill to high heat.

Cook the burgers 3 minutes, turn 45 degrees (to get those picture perfect grill marks) then turn the burgers over and repeat. After you turn the burgers on the second side, top with cheese to allow it to melt.

Remove the burgers from the grill and let rest 5 minutes before building your burger and diving in!

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 751Total Fat 49gSaturated Fat 16gUnsaturated Fat 33gCholesterol 157mgSodium 822mgCarbohydrates 25gFiber 12gSugar 8gProtein 53g

Eat at your own risk!

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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With Cinco de Mayo right around the corner, it’s the perfect time to celebrate with a vibrant, flavor-packed feast. Marinated carne asada street tacos are a festive favorite that bring bold spices, juicy steak, and fresh toppings together in every bite. Whether you’re hosting a lively gathering or simply craving something delicious, this recipe guarantees an authentic taste of Mexico and plenty of fun for all.

What is Carne Asada?

Carne asada, which translates to “grilled meat” in Spanish, is a cornerstone of Mexican cuisine. Traditionally, it involves marinating beef and grilling it over an open flame.  Cooking meat like this results in juicy, flavorful slices that are perfect for tacos.  They’re tender perfect bites of meat in a handy street taco that’s perfectly portable.

What are Street Tacos?

Street tacos are the ultimate handheld treat. They’re found at bustling markets and roadside stands throughout Mexico. Unlike oversized restaurant tacos, they come in small corn or flour tortillas and are all about simplicity.  They consist of small bites of delicious meat, fresh toppings, and a squeeze of lime. The focus is on letting the quality of the ingredients shine.

Choosing the Perfect Cut of Beef

The secret to unforgettable carne asada starts with your meat selection. Flank steak and skirt steak are top choices because they’re flavorful and tender when properly marinated and cooked. I like a tender top sirloin steak.  Sirloin has lots of flavor and stays tender and juicy when grilled or quick cooked for tacos.  Make sure to look for cuts with a good balance of marbling and thickness to ensure you get juicy, succulent results.

Creating the Ultimate Marinade

An irresistible marinade is key to great carne asada. Start with fresh lime juice, garlic, olive oil, cumin and chili powder. Don’t forget salt and pepper! I mix all the ingredients in a zip top plastic bag.  Then I add the steak and let it marinade for at least two hours, or even overnight for extra flavor.

The Secret Marinade Ingredient

Ready for the game-changer? Add beer to your marinade! I don’t remember how we started adding beer to marinades for Latin and Tex-Mex recipes.  However, I do know that people would bring beer to parties where we told them not to bring anything.  Consequently, we had a lot of beer in the house during the grilling months.

Beer tenderizes the meat and infuses it with a subtle, malty depth  Combined with the all the other flavors of the marinade, beer elevates everything and adds a rich flavor to this carne asada recipe.  This makes every bite juicy and packed with flavor. Choose a light Mexican lager or a pale ale for best results.  The bubbles and enzymes work wonders on the steak.

Cooking to Perfection

If you’re grilling your meat, fire up your grill to high heat  Cook the marinated steak for 5-7 minutes per side, depending on thickness. You’re aiming for a nice char on the outside while keeping the inside tender and juicy. Let the meat rest for a few minutes before slicing to lock in those tasty juices.

If grilling isn’t an option, broiling is a fantastic alternative. Slice the steak into bite-sized cubes, lay them on a baking sheet, and broil for a few minutes until you get crispy edges and a rich caramelized flavor. Make sure to keep an eye on the meat to prevent overcooking!

No grill or broiler? No problem! Heat a skillet or cast iron pan to medium-high, add a splash of oil, and cook the marinated meat in batches. Overcrowding the pan prevents the meat from caramelizing.  By cooking in batches you’ll achieve a beautiful sear and keep those juices locked in.  This ensures every taco is packed with flavor.

Assembling Your Carne Asada Tacos

Warm up small corn or flour tortillas until they’re soft and pliable. I have warmed them in the oven if I need a large batch.  If it’s just me, I usually put them on the stove.  I have a gas stove and the open flame makes a nice smoky flavor to complement the meat. 

Pile on your carne asada, then top with sliced radishes, shredded or crumbled cheese, and a squeeze of lime. Add salsa or guacamole for extra zest, but keep the toppings minimal to let the steak shine.

Taking Your Tacos to the Next Level

Want to make your carne asada street tacos truly unforgettable? Try charring your tortillas on the grill, adding pickled red onions, or sprinkling on queso fresco. Pair your tacos with chilled margaritas, Mexican beers, or aguas frescas for a refreshing complement. Garnish with extra lime wedges and pickled jalapeños for added zest. Consider setting up a taco bar so everyone can build their own, making your celebration interactive and fun!

The best part about street tacos is their simplicity.  You don’t need a lot of ingredients.  The simpler the better.  Let the flavor of the beer marinated meat shine!  And you can use this marinade on any meat.  I’ve made pork and chicken tacos with this marinade.  It’s so versatile.

These beer marinated carne asada street tacos deliver a vibrant and layered flavor experience. The beer marinade infuses the steak with a subtle richness. It also tenderizes the meat.  This makes them juicy and savory with a hint of caramelization. Each taco bursts with rich flavors and slightly tangy notes created by the fresh lime.  Serve these tacos with some salsa or creamy guacamole. The combination is bold yet balanced, letting the quality of the steak and the marinade shine through.

For Cinco de Mayo, elevate your carne asada tacos with festive sides and drinks. Serve them alongside classic Mexican rice, refried beans, and a fresh corn salad to add color and texture to your spread. Offer a variety of salsas like roasted tomato, tomatillo, and mango  Finally, set up a taco bar!  This allows your guests to personalize their tacos.

Yield: 4

Carna Asada Street Tacos

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Nothing beats the delicious aroma and tender meat in our carne asada street tacos, served hot and bursting with flavor. Make your meal memorable.

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Ingredients

• 1 cup beer
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 teaspoon salt
• 1/2 teapsoon black pepper
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 1 pound top sirloin
• 8 flour tortillas (street taco size)
• 4 ounces crumbled pepper jack cheese (or cheese of choice)
• 1/4 cup sliced radishes

Instructions

1. In a zip top plastic bag, combine the beer with the spices, olive oil, and lemon juice. Close the bag and shake to blend the marinade. Add the steak to the bag and close it removing as much air as possible. Refrigerate for at least an hour but 2 to 3 is best.
2. To Grill: Fire up your grill to high heat. Cook the marinated steak for 5-7 minutes per side, depending on thickness. You're aiming for a nice char on the outside while keeping the inside tender and juicy. Let the meat rest for a few minutes before slicing to lock in those tasty juices.
3. To Broil: Slice the steak into bite-sized cubes, lay them on a baking sheet, and broil for a few minutes until you get crispy edges and a rich caramelized flavor. Make sure to keep an eye on the meat to prevent overcooking!
4. To Pan Fry: Heat a skillet or cast iron pan to medium-high, add a splash of oil, and cook the marinated meat in batches. Overcrowding the pan prevents the meat from caramelizing. By cooking in batches you’ll achieve a beautiful sear and keep those juices locked in. This ensures every taco is packed with flavor.
5. To Serve: Warm up small corn or flour tortillas until they're soft and pliable. Pile on your carne asada, then top with sliced radishes, shredded or crumbled cheese, and a squeeze of lime.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 900Total Fat 49gSaturated Fat 16gUnsaturated Fat 33gCholesterol 128mgSodium 1365mgCarbohydrates 64gFiber 6gSugar 1gProtein 48g

*The calorise including the marinade which you don't eat.

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The post Elevate Carne Asada Street Tacos for Cinco de Mayo appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Are you ready to take your salad game to the next level? Meet the Steak Caprese Salad.  It’s a vibrant, hearty salad that celebrates the Italian classic with a hearty twist. This salad brings together juicy steak, creamy cheese, ripe tomatoes, and briny olives for a meal that’s as impressive as it is delicious.  This recipe uses a flavor packed lesser known cut of meat to take this salad over the top delicious.

What is Caprese?

Caprese is a classic Italian salad.   Originating from the sunny island of Capri in Italy, Caprese salad was born out of a love for local produce and the colors of the Italian flag.  Traditionally served as an appetizer, it’s made with ripe tomatoes, fresh mozzarella, and fragrant basil, all drizzled with olive oil.

Caprese became a beloved staple because it showcases how fresh ingredients can shine when paired together thoughtfully.  It symbolizes the freshness and flavors of the Mediterranean.

Selecting a Perfect Tender and Healthy Cut of Steak

Some think red meat isn’t good for you.  Granted too much red meat isn’t all that great, but that can be said of almost everything.  But adding steak to your Caprese not only boosts the flavor but also adds valuable nutrients. Steak is an excellent source of high-quality protein, iron, B vitamins, and zinc.  These nutrients support muscle growth, energy, and a healthy immune system. Choosing lean cuts can keep your meal both nutritious and satisfying.

To make your salad shine, opt for tender cuts like sirloin, filet mignon, or strip steak. For this recipe I selected a petit sirloin.  Look for bright red meat with a fine grain and minimal marbling. Grass-fed options offer a boost of omega-3s and tend to be leaner.  This makes them a great pick for health-conscious cooks.

Petit sirloin looks like a filet mignon. However, it has more flavor and is more forgiving.  But it’s just as tender and delicious.  Try sprinkling your steaks with a robust Tuscan spice blend before pan frying. This simple step infuses the meat with aromatic herbs and spices, creating a savory crust that pairs perfectly with the fresh elements of a Caprese salad.

Pan frying the steaks quickly at a high heat locks in juiciness. It also ensures a tender bite, making your Steak Caprese Salad both hearty and bursting with Mediterranean flair.  It also is a healthier way to cook the steaks as opposed to pan frying.  Grilling would also work well and add a delicious crust to your steak.

Burrata vs Mozzarella

Burrata and mozzarella may look similar, but they offer different textures and flavors. Mozzarella is firm and milky making it perfect for slicing. Burrata has a soft, creamy center that oozes out when cut.  This cheese brings a luxurious richness to any salad.

For this recipe, I opted for some mozzarella pearls.  They are bite-sized balls of fresh mozzarella that add a playful touch to your salad. Their small size makes them perfect for tossing into dishes, ensuring each forkful gets a burst of creamy goodness.  Sometimes they come marinated which makes them even more delicious.  And that marinade makes for a flavor packed dressing for your salad.

Kalamata Olive vs Black Olives

Kalamata olives are known for their dark purple color, almond shape, and bold, tangy flavor.  They are naturally ripened on the tree and then cured in red wine vinegar or brine, which gives them a bold, tangy, and slightly fruity taste.

Black olives tend to be milder and have a softer texture. They are often picked before they’re fully ripe and then processed with lye and canned in a salt solution.  This results in a milder, less complex flavor and softer texture.  While both add depth, Kalamata olives bring a more intense and slightly fruity note to your salad.

Assembling Your Steak Caprese Salad

First, make the dressing.  In a cruet or mason jar combine the Tuscan spices with the vinegar, the yogurt, and the water.  Shake the container well to combine and refrigerate until you’re ready to serve the salad.

Next, pan fry your steaks.  Sprinkle them with your favorite Italian or Tuscan spice blend, salt, and pepper.  Place them in a skillet over medium-high heat for 4 to 5 minutes per side. Cook the steaks until your steak reaches the temperatures below for your desired doneness listed below:

• Rare: 115–120°F (cool red center)
• Medium Rare: 125–130°F (warm red center)
• Medium: 135–140°F (warm pink center)
• Medium Well: 145–150°F (slightly pink center)
• Well Done: 155°F and above (little or no pink)

Remove the steak from the pan and place it on a plate.  Tent with foil and let the steak rest.  They will continue to cook as it rests, which should bring it to the perfect temperature.  Resting steak after cooking is crucial.  It allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender bite. If you cut into the steak too soon, the juices will run out, leaving the steak dry and less enjoyable.

Prep the rest of the salad while the steaks are resting. Slice the cherry or Roma tomatoes, red or sweet onion, coarsely chop the Kalamata olives, and chop or tear the basil.  You toss all the salad ingredients in a large bowl.  Alternatively, you can arrange a layer of lettuce on the plate and top with tomatoes, onion, olives, mozzarella pearls.  After the steak has rested, slice it against the grain and arrange several slices on top of each salad.  Slicing the steak against the grain shortens the muscle fibers which makes the meat easier to eat. 

Enhancing the Flavor Profile of this Steak Caprese Salad

For an extra punch, add a handful of arugula.  The spiciness of this rocket lettuce would elevate your salad.  You can also try using radicchio for additional color and flavor.  When making the dressing try using a balsamic vinegar or glaze. Next, try adding additional flavor with a drizzle of pesto. Or scattering toasted pine nuts for added crunch to amplify the Mediterranean flair.  Finally, make sure to sprinkle some freshly ground black pepper or some crushed red pepper flakes on top for a spicy kick.

This steak has all the flavors of a caprese but in a hearty, dinner salad form.  The ripe and tangy tomatoes are elevated by the creamy mozzarella pearls.  The briny olives highlight the Tuscan seasoning in the steak.  And the dressing is simple but perfectly delicious on top of this salad.  All on a bed of crisp and cool lettuce.  You an make this salad any time of year but is even better when the steak is grilled, offering that smoky flavor to this already delicious salad.

Yield: 4 servings

Steak Caprese Salad

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Healthy eating doesn't have to be boring. With steak Caprese salad, you blend freshness and protein into a dish that feels like a treat after a long day.

Print

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Ingredients

• 1 pound petite sirloin
• 4 teaspoons Tuscan spices
• 6 cups Romaine lettuce, torn
• 5 large Roma tomatoes, diced
• 1 cup thinly sliced red onion
• 6 ounces fresh mozzarella pearls
• 1 cup sliced Kalamata olives
• 2 tablespoons Tuscan spices
• 1/3 cup red wine vinegar
• 2 tablespoons nonfat yogurt
• 1 cup water
• salt and pepper to taste

Instructions

1. Heat a large skillet coated with cooking spray over medium-high heat. Sprinkle the steaks with 1 teaspoon of Tuscan spice blend on each side. Place in the skillet and cook 4 to 5 minutes per side or until the desired degree of doneness has been reached. Allow to rest 5 minutes before slicing.
2. Combine the next five ingredients (lettuce through Kalamata olives) in a large mixing bowl and toss.
3. Combine the remaining ingredients in a salad cruet shake well until the yogurt is incorporated and smooth or small mixing bowl and stir with a whisk until smooth.
4. Divide the lettuce mixture evenly between 4 plates. Thinly slice the steaks and top each plate evenly with the slices. Drizzle with dressing and serve with bread.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 515Total Fat 32gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 16gCholesterol 132mgSodium 583mgCarbohydrates 16gFiber 5gSugar 7gProtein 41g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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The post Steak Caprese Salad appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

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I made some cute monster meatball sliders for this event.  They had fun pimento stuffed olives as the eyes.  Then I made some beef and pumpkin pasties.  Finally, when I was searching for some creepy recipes with eyes to make for this event and saw all kinds of recipes with eyes in them.  There were a lot of sweet pies using cherries and carved apples as eyes.

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This got me thinking about those monster sliders and a meat pie.  Why can’t I make a meat pie with eyes?  At first, I was going to make a full meat pie, but knew the hubs wouldn’t really go for it.  Then I thought about the pasties and turned them into these monster meat pies.

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What is a Meat Pie?

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A meat pie is pretty much what it sounds like.  It’s a savory pie filled with minced or chopped meat encased in a pastry crust. Sometimes there’s veggies and maybe some cheese.  I mean, a stromboli is basically a meat pie, right?  Meat pies come in various shapes and sizes, from handheld pasties to large family-style pies. They’re hearty, portable, and endlessly customizable thus making them a classic comfort food around the world.

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Early versions appeared in ancient Egypt and Greece.  Bakers used dough as a vessel to cook and preserve meats. The brilliantly frugal concept traveled across Europe as explorers wandered the globe.  They gained a lot popularity in medieval England, where pies became a staple at feasts and in everyday fare.

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Just like all good recipe ideas, different regions developed their own unique versions.  There’s Cornish pasties in England, tourtière in Canada, and empanadas in Spain and Latin America. The meat pie’s enduring popularity is a testament to its simple, satisfying nature and its ability to evolve with local flavors and traditions.

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Traditional Meat Pie Filling

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Classic meat pie fillings typically feature beef or lamb. This is combined with slow-cooked with vegetables like onions, carrots, and peas.  Sometimes there are potatoes and a flavorful gravy with the meat and veggies. Seasoning varies by region.  Worcestershire sauce is typical in British pies, allspice in Caribbean versions, and Latin empanadas are minced beef and might include hard boiled eggs. The filling should be rich and savory.  There should be enough sauce to keep the interior moist but not soggy.

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Ingredients for the Meat Filling

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I used leftovers for my filling. I wanted these meat pies to be fun and not complicated with a fancy filling.  So, mine are filled with some leftover roast beef and some Havarti cheese slices.  I considered adding some of the leftover mashed potatoes maybe mixed with some cheddar cheese.  But then I thought the mashed potatoes might dry out like they do when you reheat them.

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Some fun fillings you might have on hand is rotisserie chicken, leftover ham, or some leftover steak or meatballs.  If you have some roasted or sauteed veggies they could go in there, too.  If you have some salsa or leftover gravy would make a sauce to keep them moist on the inside.  Then there’s a plethora of cheeses you can sprinkle in there, too.

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Making the Simple Pastie Dough

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I used a simple pastie dough used for the beef pasties I mentioned above.  It’s made with simple ingredients and is easy to prepare.  I make mine in the food processor and it comes together in minutes.  Save the scraps.  You will need them for the eyes.

Ingredients – flour, butter, shortening, salt, water

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Make sure the butter and shortening are cold.  I keep butter in the fridge and now I keep some of those shortening sticks in there, too, so I can whip these up any time I want.  Cube the butter and vegetable shortening.  Toss them in the bowl of a food processor with the flour and the salt.  Pulse until the mixture resembles a coarse meal. 

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With the processor running, drizzle the water a tablespoon at a time until the mixture forms a ball.  Remove to a work surface and knead lightly to form a smooth ball.  At this point, you can roll and cut your rounds and refrigerate.  Or you can wrap it in plastic and roll it out later.

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Assembling the Monster Meat Pasties

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Preheat your oven to 375 F.  If you haven’t rolled out your dough, then lightly flour a work surface and roll out the chilled dough to about 1/8-inch thickness. I used a hamburger patty press as the pattern for my circles.  It’s about 5 inches wide.  You can make yours smaller or larger.  It’s entirely up to you how big to make them.  If you make them small, I would adjust the size of the olive for the eyes.

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Cut a slice of Havarti into 4 strips.  Stack 2 and place them on one side of the dough.  Top with about 1/4 cup of shredded beef, (or chicken, diced ham, or roasted veggies, etc.) and top with the other two slices of Havarti cheese.

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Brush the edges with a little water, fold the dough over to form a half-moon shape.  I didn’t crimp the edges to seal them.  Monsters don’t usually heave crimped heads, so I pressed the edges tightly to make sure they sealed. 

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Once I filled all my pies, I set out to make the eyes.  I used pimento stuffed queen olives for the eyes on top of the pies.  If you’re making smaller pies, use smaller olives.  A whole olive is too large, so cut them in half.  Using a 1 1/2 inch biscuit or cookie cutter, cut out the scraps to make an eyelid for each pie. 

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Press the olive half onto the top of the pie.  Brush around the olive with egg wash, and them arrange the small circle of pastry dough on top of the olive.  Press the eyelid dough onto the top of the pie making sure they stick together.

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Ingredients to Use for Eyes on Top of the Pie

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Monster meat pies are all about having fun with your food and getting the kids involved. Like I said, I used queen pimento stuffed olives. But there’s also almond, blue cheese, feta, and jalapeno stuffed olives.  Or you can try some black olives.  If they’re large enough you can stuff them with a bit of cheese or bell pepper. 

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There are pearl onions or cherry tomatoes for a different color of eye.  You can try some mozzarella balls, but they might melt too much.  Then there’s the whites from a hard-boiled egg.  If you’re making some deviled eggs for your party, you can easily trim the round ends off to use for eyes.  Or you can totally skip the eye lid and just put an olive or two on top of the pie.

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Baking and Serving these meat pies

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Brush the tops of the pies with a beaten egg for a golden finish.  Bake at 375 F for 25–30 minutes, or until the pastry is golden brown and crisp.  Make sure to let the meat pies cool for a few minutes before serving. They’re best enjoyed warm, with a side of simple green salad or a tangy tomato relish.

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What do these monster meat pies taste like?

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Monster meat pies are a playful twist on a classic hand pie.  The pastry is easy to make. It is perfectly flaky, buttery, and delicious.  The roast beef and cheese in mine hit the spot!  The rich roast beef has all the flavor of the herbs and spices it simmered with.  It is elevated by the crispy, buttery pastry.  Then the Havarti is salty and creamy with an earthy flavor.  It’s an elevated beef and cheddar pie.

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Whether you’re baking for a Halloween party, a family dinner, or just treating yourself, these pies are sure to bring smiles to the table. Don’t be afraid to experiment with your fillings and decorations.  The best part about homemade pies is making them your own. You can double the dough recipe and store some in the freezer to make meat pies any time you want.  And use whatever filling you have on hand!

Yield: 8

Monster Meat Pies

Cook Time: 25 minutes

Additional Time: 1 hour

Total Time: 25 minutes

Serve up some shivers at your next get-together with Monster Meat hand Pies. They bring lively conversation and spooky snacking to the table. Try making them for your Halloween party and see everyone’s reactions.

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Ingredients

• 2 cups flour
• 1 teaspoon salt
• 1/2 cup cold butter
• 1/4 cup cold shortening
• 1/2 cup cold water
• 2 cups shredded roast beef
• 8 slices havarti cheese
• 1 egg

Instructions

1. Cube the butter and vegetable shortening. Toss them in the bowl of a food processor with the flour and the salt. Pulse until the mixture resembles a coarse meal.
2. With the processor running, drizzle the water a tablespoon at a time until the mixture forms a ball. Remove to a work surface and knead lightly to form a smooth ball. At this point, you can roll and cut your rounds and refrigerate. Or you can wrap it in plastic and roll it out later.
3. Preheat your oven to 375 F. If you haven’t rolled out your dough, then lightly flour a work surface and roll out the chilled dough to about 1/8-inch thickness. I used a hamburger patty press as the pattern for my circles. It’s about 5 inches wide. You can make yours smaller or larger. It’s entirely up to you how big to make them. If you make them small, I would adjust the size of the olive for the eyes.
4. Cut a slice of Havarti into 4 strips. Stack 2 and place them on one side of the dough. Top with about 1/4 cup of shredded beef, (or chicken, diced ham, or roasted veggies, etc.) and top with the other two slices of Havarti cheese.
5. Brush the edges with a little water, fold the dough over to form a half-moon shape. I didn’t crimp the edges to seal them. Monsters don’t usually heave crimped heads, so I pressed the edges tightly to make sure they sealed.
6. I used pimento stuffed queen olives for the eyes on top of the pies. If you’re making smaller pies, use smaller olives. A whole olive is too large, so cut them in half. Using a 1 1/2 inch biscuit or cookie cutter, cut out the scraps to make an eyelid for each pie.
7. Press the olive half onto the top of the pie. Brush around the olive with egg wash, and them arrange the small circle of pastry dough on top of the olive. Press the eyelid dough onto the top of the pie making sure they stick together.
8. Brush the tops of the pies with a beaten egg for a golden finish. Bake at 375 F for 25–30 minutes, or until the pastry is golden brown and crisp. Make sure to let the meat pies cool for a few minutes before serving

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 451Total Fat 29gSaturated Fat 16gTrans Fat 1gUnsaturated Fat 11gCholesterol 113mgSodium 1006mgCarbohydrates 25gFiber 1gSugar 0gProtein 21g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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HAPPY HALLOWEEN!!!

Welcome to 2025’s #HalloweenTreatsWeek event!

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This is our 8th year doing #HalloweenTreatsWeek … has it really been 8 years? Wow!

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#HalloweenTreatsWeek is a Halloween blogging event that is hosted by Angie from Big Bear’s Wife every October. This event is an online, week-long event that is filled with some amazingly wicked Halloween treats and recipes from some fantastic Halloween-loving bloggers!

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Make Sure to check out all of the fun Halloween recipes that we’re sharing this week!

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It’s always fun to travel from your kitchen and try a new cuisine or recipe from another country.  That’s what I’m doing today.  In celebration of Africa Day, I decided to try something new and different.  I wandered Pinterest to see what really appealed to me and the hubs. 

I considered making an African sweet potato stew but wasn’t sure he would be up to it.  Then I found this parsad which would make a dish to take to work for breakfast.  I toyed with making some chermoula for grilled lamb chops, but then I stumbled on Ethiopian beef tibs.  It’s easy and packed with so much flavor from the berbere spice mix.  I’ve used berbere before so it wasn’t new to me.  But beef tibs is definitely new to me.

Africa Day is on May 25th every year.  Now known as the African Union (UA), African Day commemorates the founding of the Organization of African Unity (OAU) which came into being in 1963. Africa Day celebrates African unity and progress while reflecting on the continent’s rich history and diverse cultures. They celebrate their social, political, and economic achievements as well as its contributions to the world in art, music, and culinary traditions. African cuisine stands as a vibrant reflection of the continent’s heritage.

What is Ethiopian Beef Tibs?

Ethiopian Beef Tibs has bold flavors and simplicity. It consists of succulent beef pieces infused with vibrant spices and sautéed. Beef tibs includes aromatics like garlic and onions. It incorporatess berbere, which is Ethiopia’s signature spice mix. Like masalas in India, berbere differs from family to family.  I made a blend to serve with my crispy berbere pork chops and used the same blend of spices for this recipe, too.

Historically, tibs were served as a gesture of respect and honor. It is often reserved for special guests or significant celebrations symbolizing warmth, community, and the joy of sharing a delicious meal.  Families pass down their beef tibs recipes from generation to generation. Each one adds their own spin to the dish.  As fresh meat was easier to come by for a family in Ethiopia, the popularity of this dish grew from just special occasions to family dinners.

What is Berbere Spice Mix?

Berbere is the heartbeat of Ethiopian cooking.  It is a fiery and aromatic spice blend. It delivers depth and complexity to dishes. Its name, derived from the Amharic word for pepper, reveals its spicy nature. However, this spice mix has more flavor than heat alone. Berbere typically combines chili powder, fenugreek, garlic, coriander, and an array of other spices.  All of these spices create a harmony of smoky, sweet, and earthy flavors. It’s great in stews, sautéed meats, and even lentil dishes.

Ingredients to Make Berbere Spice Mix

To create an authentic berbere spice mix at home, you’ll need:

Whole spices – coriander seeds, cardamom pods, whole allspice, fenugreek seeds, whole cloves, stick cinnamon, black peppercorns, onion flakes

Ground spices – turmeric, cayenne pepper, paprika

Ingredients to Make Ethiopian Beef Tibs

Pantry ingredients – berbere spice, onion, canned diced tomatoes, tomato sauce, beef broth

Refrigerator ingredients – butter, jalapeno, fresh ginger, garlic

Instructions to Make This Beef Tibs Recipe

Start with making the berbere spice blend.  Place the whole spices in a skillet and toast over medium-high heat.  Stir the spices frequently so they don’t burn.  When they begin to become aromatic, remove them from the heat.  Let them cool to room temperature.

Pour the spices into a spice grinder.  Add the onion flake and the ground spices and grind to a fine powder.  If you don’t have a spice grinder you can use a coffee grinder.  I’m lucky enough to have received a wonderful spice grinder for Christmas.

Season the beef with salt and pepper. Next, toss it with 1 tablespoon of the berbere spice mix.  Heat a pan over medium-high heat and add the olive oil and butter to the pan.  When the oil is hot, add the beef and fry until browned on all sides. 

Stir in the onion, jalapeno, grated ginger, and garlic and continue to sauté until the onions are tender. Add the tomatoes, tomato sauce, beef broth, and berbere spices.  Simmer until the beef is tender, about 20 to 25 minutes.

Serving This African Beef Recipe

Ethiopian Beef Tibs goes best with injera which is a sourdough flatbread made from teff flour.  They use the bread as a utensil to eat the beef tibs. This adds to the communal spirit of Ethiopian meals as people sit around the pot of beef in the center and every dips into the beef with their injera.   I didn’t get injera so I served mine with steamed rice.

You could serve it with some jollof rice which is rice cooked in spices and a tomato-based sauce.  Even though it’s typically the main dish, it would go well with these beef tibs.  There’s also Nigerian coconut rice which has similar spices as berbere.  South African yellow rice would really make the colors of the beef stand out.  It’s made with turmeric, brown sugar, and sultanas.  Nigerian rice and beans black-eyed peas for a simpler yet delicious base for the beef.  Or try a Kenyan pilau that is made with herbs and spices and fresh tomatoes.

Other African Recipes to Celebrate Africa Day

There are some other great recipes to make in celebration of Africa Day.  The first that comes to mind is Jollof Rice.  It’s a West African favorite rice dish that is spiced with tomatoes, peppers, and onions.  Another great recipe is South African Bobotie.  It’s a casserole made with meat, bread, jam, chutney, and curry powder to name a few.  The casserole is topped with a savory custard topping similar to a quiche base.

Of course, you can’t skip Moroccan Tagine.  It’s a slow-cooked stew featuring meat, vegetables, and fragrant spices cooked in a traditional earthenware pot.  Another great meat recipe is Kenyan Nyama Choma.  It’s a simple recipe for grilled meat seasoned with simple spices.  The slow cooked meat is then charred on the grill for added flavor.  If you’re looking for something more interesting try Nigerian Egusi Soup.  It’s made with ground melon seeds, of all things.  There’s also leafy greens like spinach, whatever meat you have on hand, and some heat from scotch bonnet peppers.

There’s so much about African cuisine that I don’t know.  But what I do know is that it has the most interesting combination of flavors.  There’s a suya spice that calls for ground peanuts as the base.  I’ve made an African beef and peanut stew that was rich and delicious.  And also called for berbere seasoning.  I have found several recipes where they use peanuts.

They also use millet and sorghum as a grain.  I’ve tried both and they’re tasty and worth trying at least once.  African cuisine includes yams and sweet potatoes.  No, they’re not the same.  And they use quite a bit of leafy greens and okra.  African cuisine often combines what we would call sweet and savory spices together.  The berbere calls for allspice and cloves along with coriander and fenugreek.

What does this Ethiopian beef tibs recipe taste like?

It has so much flavor.  The beef is tender and the sauce is full of so much flavor.  The onions, jalapenos, garlic, and ginger combined with the tomatoes and tomato sauce make a rich and delicious base for the tender beef coated in berbere seasoning.  The berbere adds such a flavor packed punch to the whole dish.  It’s a well-rounded beef recipe with so much flavor and a little bit of heat.  Served over rice, it’s a hearty and delicious dinner that’s on the table quickly and easily.

Yield: 4

Ethiopian Beef Tibs

Cook Time: 40 minutes

Total Time: 40 minutes

From the sizzling sound of the meat hitting the skillet to the irresistible aroma filling the air, there's something captivating about Ethiopian Beef Tibs. Experience it for yourself and see what the buzz is all about.

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5.0 Stars (1 Review)

Ingredients

For the Berbere spice

Toggle ingredient group

• 1 tablespoon coriander seed
• 1 tablespoon cardamom pods
• 1 tablespoon whole allspice
• 1 tablespoon fenugreek seeds
• 1/4 teaspoon whole cloves
• 1 inch piece of cinnamon
• 1 tablespoon black peppercorns
• 1 tablespoon sea salt, ground
• 1 tablespoon turmeric
• 1 teaspoon cayenne powder
• 2 tablespoon paprika
• 1 tablespoon onion flakes

For the Beef Tibs

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• 2 pounds beef cut into bite-sized pieces
• Salt and pepper to taste
• 2 tablespoons berbere spice blend divided
• 2 tablespoons vegetable oil
• 1 tablespoon butter
• 1 1/2 cups chopped onion
• 3 tablespoons finely diced jalapeno
• 1 tablespoon freshy grated ginger
• 2 tablespoons finely chopped garlic
• 14 ounce can of diced tomatoes
• 8 ounce tomato sauce
• 1 cup beef broth

Instructions

For the Berbere spice

1. Toast the coriander, cardamom, allspice, fenugreek, cloves, cinnamon stick, and peppercorns in a skillet over medium high heat until fragrant. Cool to room temperature and place in a spice grinder with the salt, turmeric, cayenne, paprika, and onion flakes and grind until fine.

For the beef tibs

1. Sprinkle the beef with one tablespoon of the berbere spice. Heat a skillet over medium-high heat and add the vegetable oil and butter to the pan. When the butter melts add the beef and brown on all sides.
2. Stir the onion, jalapeno, grated ginger, and garlic into the pan and sauté , for about 5 to 7 minutes or until the onion softens. Add the diced tomatoes, tomato juice, and beef broth and simmer 20 to 30 minutes or until the beef is tender.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 813Total Fat 50gSaturated Fat 19gTrans Fat 2gUnsaturated Fat 26gCholesterol 205mgSodium 2715mgCarbohydrates 29gFiber 10gSugar 10gProtein 66g

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The post Quick and Easy Ethiopian Beef Tibs Recipe appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

I love pot roast.  It’s a classic comfort food that is perfect for a cozy family dinner or impressing guests. Now, the best thing about pot roasts lies in its simplicity and adaptability.  You can customize your pot roast recipe with your favorite vegetables, herbs, and spices. I’ve made onion mustard roast beef and even Memphis BBQ pot roast sandwiches.  And they’re fairly easy to make, but they do take a while to cook.  The key to a truly scrumptious pot roast is slow-cooking which allows all the ingredients to meld together into a rich, aromatic masterpiece.

And this one has three types of mushrooms that bring so much flavor to the tender beef.  But they also make for the most delicious gravy you’ve ever tasted!  It’s rich, earthy, and packed with so much flavor you will want to stick a straw in there and just drink it straight from the pot.

What are Mushrooms?

Mushrooms are a type of fungi that come in many varieties, each with its own unique flavor and texture. They are a versatile ingredient that can enhance the taste of a wide range of dishes, from soups to sauces and everything in between.

How Many Types of Mushrooms Are There?

There are over 14K known types of mushrooms but only about 2K of them are edible.  And each of those edible mushrooms brings a distinct flavor profile to the dish.  Some of the most popular culinary varieties include button, cremini, portobello, oyster, chanterelle, and trumpet mushrooms. 

Button mushrooms, have a mild flavor and firm texture. They are incredibly versatile and can be used in a wide range of dishes like this one pot mushroom and herb rice.  Cremini mushrooms (AKA baby bella mushrooms) are similar to button mushrooms but  are slightly firmer and darker in color.  They’re great in recipes like mushroom risotto and boeuf bourgignon.  Portobello mushrooms are mature cremini mushrooms and have a large, flat cap with a robust flavor and meaty texture. They are often used as a vegetarian substitute for meat in burgers and steaks.

Some popular Asian mushrooms are shiitake.  They’re known for their rich, umami taste and meaty texture. Shiitakes are often dried and rehydrated, which intensifies their flavor even further.  Next there’s oyster mushrooms that are named for their oyster-shaped cap.  They have a delicate texture and mild, slightly sweet flavor which is perfect for asparagus with mushrooms and thyme. Finally, there’s enoki mushrooms.  These have a long, thin stem with a small, white cap, a crunchy texture, and mild flavor. 

Some other common mushrooms are chanterelle, morel, porcini, and trumpet mushrooms.  Chanterelles are golden mushrooms with a fruity, nutty flavor and firm texture. They are prized for their culinary uses in gourmet dishes.  Morels have a honeycomb-like appearance.  They have a rich, earthy flavor and are commonly foraged.  Porcini mushrooms have a strong, nutty flavor and are especially delicious in soups and sauces.  Finally, the trumpet mushroom has a dark, smoky flavor.

Cleaning Mushrooms

Cleaning mushrooms is an essential step to ensure that no dirt or debris ends up in your dish. Use a damp cloth or paper towel to gently wipe each mushroom.  I know there’s a debate about washing or not washing your mushrooms.  While not entirely forbidden some experts advise against washing them in water.  If you wash them, just do a gentle rinse and be sure to dry them immediately to prevent them from becoming waterlogged.

Alton Brown did a whole bit on his Good Eats cooking show about this.  The amount of water that the mushroom absorbed was nominal.  It didn’t really alter the mushroom flavor or texture.  I rinse mine under cold water.  Then I shake them dry before chopping if they’re super dirty.

Choosing the Right Mushrooms

For this recipe, I used a mix of button, shiitake, and cremini mushrooms.  The first time I made this recipe, I purchased a stir fry package which had white, cremini, and shiitake in there.  For this version I purchased 16 ounces of each type of mushroom.  Feel free to use your favorite mushrooms in your pot roast recipe.  I find that these three provide a fantastic blend of flavors and textures that complement the rich pot roast.

Make sure to select fresh, firm mushrooms for the best results. You want to look for mushrooms that are smooth and plump.  Make sure they are free of blemishes or soft spots. The caps and stems should be dry and firm.  Sometimes our mushrooms are in the fridge for a little too long.  They start to darken and sometimes turn slimy.  If they’re slimy, they’re no good.  But if they’re just a little dark, then I think they’re perfectly fine for this recipe.  They’re going to cook with the roast and will soften anyway.

Slow Cooker vs Oven Braise vs Instant Pot

When it comes to cooking pot roast you have three main options.  Originally, I made this as an oven braised pot roast recipe.  If you have the time, then by all means do this.  It makes for a richer flavor.  The broth has the ability to reduce and concentrate a little for a richer flavor.

Next, there’s the slow cooker approach, which is an easy, hands-off approach.  Slow cooking a pot roast allows the meat to cook at a low and consistent temperature.  The extended cooking time enables the flavors of the ingredients to meld together.  This creates a rich and deeply satisfying taste. It also provides the advantage of hands-off preparation.  It gives you free time to spend time with family and friends. 

Finally, there’s the pressure cooker or InstantPot method of cooking.  This is like slow cooker but on steroids.  First, it lets me brown the meat in the same pot I used to cook it in.  You can’t brown in a traditional slow cooker.  Second, it’s hands off like the slow cooker.  I brown the meat, add the mushrooms, herbs, and liquids, fasten the lid, and let the electronic pressure cooker do the work. 

The biggest benefit is the short cooking time.  For this mushroom pot roast recipe, I cooked it for 90 minutes and let it naturally release until the mashed potatoes were done.  Then I released any remaining pressure, thickened the gravy, sliced the meat, and served!

Ingredients for three mushroom pot roast

There’s nothing complicated about this recipe.  It has simple ingredients you can find at any grocery store.

Pantry ingredients – olive oil, wine, beef broth, tomato paste, diced tomatoes, garlic, bay leaves, water, cornstarch

Refrigerate ingredients – chuck roast, mushrooms, fresh thyme, fresh rosemary

Instructions to make this pot roast recipe in the Pressure cooker/InstantPot

Set the pot to sauté and preheat on high.  Add the olive oil and swirl to coat the bottom of the pot.  Sear the roast on all sides and remove it to plate.  Stir in the mushrooms and cook until they release their juices and being to brown.  Add the red wine and scrape any browned bits from the bottom of the pan.  Cook until the wine reduces by half.

Stir in the garlic, thyme, and rosemary and sauté for a few minutes.  Return the roast to the pan.  Add the bay leaves and pour the beef broth over top and fasten the lid making sure the valve is closed.  Set the pot to cook on high for 90 minutes with a natural release.

This Three Mushroom Pot Roast REQUIRES mashed potatoes.  I mean, I bought No Yolks noodles but felt it necessary to have potatoes to make that little gravy swimming pool to hold more mushroom gravy goodness.  The gravy is rich, earthy, and full of rosemary and thyme flavor.  The roast is perfect tender and was easier to cut into chunks than slices because it was fork tender.  It’s a delicious roast for slow Sunday supper or a dinner party with friends and family.

Instructions for oven braising and slow cooker are listed in the recipe card below. 

Yield: 4 servings

Three Mushroom Pot Roast

Cook Time: 8 hours

Total Time: 8 hours

Looking for a new twist on classic pot roast? Try this Three Mushroom Pot Roast packed with umami flavors and comfort.

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5.0 Stars (1 Review)

Ingredients

• 2 pound chuck roast
• 4 cups white mushrooms, thickly sliced
• 3 cups cremini mushrooms, thickly sliced
• 1 cups shiitake mushrooms, sliced
• 1 cup dry red wine
• 2 - 4 cups fat free beef broth
• 1 T tomato paste
• 14 ounces canned tomatoes, undrained
• 5 cloves garlic, peeled
• 4 sprigs fresh thyme
• 3 sprigs fresh rosemary
• 2 to 3 bay leaves
• 1/2 cup water
• 2 - 3 tablespoon cornstarch

Instructions

1. Set the pot to sauté and preheat on high. Add the olive oil and swirl to coat the bottom of the pot. Sear the roast on all sides and remove it to plate.
2. Stir in the mushrooms and cook until they release their juices and being to brown. Add the red wine and scrape any browned bits from the bottom of the pan. Cook until the wine reduces by half.
3. Stir in the garlic, thyme, and rosemary and sauté for a few minutes. Return the roast to the pan. Add the bay leaves and pour the beef broth over top and fasten the lid making sure the valve is closed. Set the pot to cook on high for 90 minutes with a natural release.

Notes

Oven Braising:
Preheat your oven to 350 degrees. Heat a Dutch oven over medium-high heat and add the olive oil swirling to coat the bottom of the pan. Sear the roast on all sides and remove it to plate. Stir in the mushrooms and cook until they release their juices and being to brown. Add the red wine and scrape any browned bits from the bottom of the pan. Cook until the wine is reduced by half.
Stir in the garlic, thyme, and rosemary and sauté for a few minutes. Return the roast to the pan. Pour the beef broth over top, cover with the lid, and braise in the oven for 3 1/2 to 4 hours. Remove the roast from the pan and put the pan on the stove and bring the mixture to a boil. Stir the cornstarch and water together and stir into the mushroom mixture and simmer until thickened.

Slow Cooking:
Follow the instructions through adding the garlic and herbs to the pan. Put the roast in the liner of the slow cooker and pour the mushroom mixture on top of the roast. Add the beef broth, place the lid on top, and cook on low for 9 to 10 hours or on high for 6 to 7 hours. To thicken the gravy, remove the roast, and ladle the broth into a saucepan. Bring to a boil, stir in the cornstarch slurry, and simmer until thickened.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 487Total Fat 25gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 13gCholesterol 125mgSodium 1392mgCarbohydrates 17gFiber 4gSugar 6gProtein 45g

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This stir-fry is truly DELICIOUS!! I had this idea in my head of how I wanted it to taste and FINALLY this one actually tasted like that. I was so impressed with myself. The flavors were spot on and fantastic!! I couldn’t wait for lunch the next day so I could eat it again!! That’s a rare occasion. I eat dinner for lunch all the time, but I rarely am that excited about eating leftovers for lunch. This was seriously that good.

The best part about this, for me, is the simple fact that eye of round is typically in the marked down meat section at my grocery.  Not many know what to do with it, me included.  But used in a stir-fry recipe, it’s tender and very low in fat!  As an added bonus, I think we have 4 packages in the freezer still.  It’s perfect for stir-fry, beef stroganoff, slow cooking, braising, and pressure cooked like this Mongolian beef.  I used it for my Swiss Steak recipe.  So, don’t shy away from a cut of meat because you don’t know what it is.  Google is your friend in this area.

What is Stir-Fry?

Stir-frying is a Asian cooking technique that involves quickly cooking ingredients in hot oil while stirring continuously. The method ensures that the food retains its vibrant colors, crisp textures, and nutritional value. It’s a versatile technique that can be used to prepare a variety of dishes, from meat and seafood to vegetables and tofu. 

I’ve taken this method and applied it to multiple types of cuisines like Cajun, Latin, and even European.  I’m a firm believe that stir-fry is not just an Asian dish.  It’s a great cooking method to put a healthy and quick meal on the table on the busiest of weeknights for your family.  Swap the sauce, the meat, the veggies, and think outside of Asia to get creative with this versatile method of cooking.

What is Oranges and Lemons Day?

Oranges and Lemons Day is an English celebration.  The story goes that boatloads of oranges and lemons were brought to Clare Market which prompted the employees in the Clement’s Inn to customarily hand them out to the residents.  In the early 1900s a reverend had the bells of the St. Clements Danes Church restored.  On March 31, 1920 the bells were blessed and covered with oranges and lemons before playing the song from the Oranges and Lemons nursery rhyme from the 1700s which has a line that says, “oranges and lemons/say the bells of St. Clements.”  While the first day this was celebrated was March 31, it has since been loved to the 4th Thursday of March.

Do oranges and ginger go well together?

The combination of orange and ginger creates a harmonious blend of sweet and spicy flavors that elevate any dish. The zesty aroma of orange complements the warm, pungent flavors of ginger which results in a tantalizing stir-fry experience. When used in this beef stir-fry recipe, these ingredients add a layer of complexity that transforms these simple ingredients into a gourmet dinner.

What Cuts of Beef are Good for Stir-Fry?

Choosing the right cut of beef is essential for a successful stir-fry. If you pick the wrong cut, the meat could be tough or dry.  Either one would make this stir-fry recipe not delicious and something you probably wouldn’t make again.  You wouldn’t realize that the cut of meat might have been the reason your recipe didn’t turn as tasty as mine did.

The best cuts are those that are tender and cook quickly.  I’ve used eye of round in this recipe, but I’ve also used chuck steak and top round in stir-fry recipes.  For Latin or Tex-Mex recipes, I like using flank or skirt steak especially after marinating the meat.  Finally, you could use a tender sirloin for stir-fry recipes.  These cuts are well-marbled which ensures that the beef remains juicy and flavorful through the high-heat stir-fry style of cooking.

What are Good Vegetables for Stir-Fry Recipes?

A good stir-fry dish is colorful and packed with a variety of vegetables.  You want a mixture of flavors and textures in a great stir-fry recipe.  My stir-fry recipes usually start with bell peppers and onions, but for this I went with more Asian inspired vegetables like baby corn and water chestnuts.  And I added some broccoli for more flavor and crunch.

There are a wealth of vegetables to use in stir-fry recipes.  Sometimes I add in some snap peas or snow peas for a more sweet and crunchy texture.  Carrots are a little tricky in story fry recipes because they take longer to cook than most.  However, getting using frozen carrots makes it easier to add them to a stir-fry.  There’s cabbage like purple, napa, and bok choy.  And mushrooms!  Shiitake, trumpet, oyster, maitake just to name a few.  My international grocery store has a wealth of mushrooms.  And different vegetables for stir-fry recipes.

Ingredients for this Beef Stir-Fry with Orange and Ginger

For me, these ingredients are pantry staples minus the water chestnuts.  For some reason I haven’t been able to find them easily at my usual grocery stores.  If that’s the case and I really want them in the recipe, I opt for the frozen stir-fry blend that has them in there. 

Pantry ingredients –  low sodium tamari soy sauce (low sodium regular soy sauce is fine), cornstarch, marmalade, sesame seed oil, red pepper flakes (crushed red pepper), garlic, canned baby corn, canned water chestnuts, rice

Refrigerator ingredients – thinly sliced eye of round, orange juice concentrate, fresh ginger, broccoli stir-fry mix, sliced green onions

Instructions for Making This Beef Stir-Fry Recipe

First, you want to marinate the eye of round.  This tenderizes the meat and gives it some added flavors for this stir-fry.  Combine 1/3 cup of tamari with 2 tablespoons of cornstarch and stir with a whisk until the cornstarch combines with the soy sauce.  Add the beef and let it sit on the counter for 30 minutes.

Prepare the vegetables by draining the water chestnuts and the baby corn.  My broccoli stir-fry mix was frozen, so I put it in the strainer and ran some hot tap water over the mix to start the thawing process.  The veggies thawed by the time the meat was finished marinating.

Next, prepare the stir-fry sauce by combining the remaining soy sauce with the remaining cornstarch.  Stir in the sesame oil, marmalade, orange juice concentrate, orange zest, red pepper flakes, ginger, and garlic. 

Set the sauce aside and start heating up a pan on high heat.  The higher the better.  Once you start making the beef stir-fry you cannot get sidetracked or step away until you pour the sauce into the pan.  Add the beef and stir constantly until the beef is browned which takes about 5 to 7 minutes.  Then add in the vegetables and stir until they are heated through; about 3 to 5 minutes. 

Finally, add the stir-fry sauce.  Scrap up any browned bits from cooking the beef and then bring the mixture to a boil.  Reduce the heat to medium and simmer the sauce for 7 to 10 minutes or until it thickens.  Serve the mixture over cooked rice and garnish with sliced green onions.

Tips for Cooking Beef Stir-Fry

Make sure your pan is super hot.  The hotter the better.  Some of the more famous restaurants in Asian use a funneled heat source for their woks.  Fast and quick is the theme and if you’re pan isn’t hot enough it’s not going to be a quick recipe.  Since your pan is super hot, you want an oil that can take that kind of heat.  Something with a high smoking point is perfect for stir-fry recipes like this one.  Sunflower oil, peanut oil, and even canola oil will work great with stir-fry recipes.

Do not overcrowd the pan.  I’ve done this so many times.  The meat doesn’t have room to cook and will start to steam instead.  So not ideal for a stir-fry.  If your pan is smaller, then you might want to cook the meat in batches if necessary.  And make sure to keep the ingredients moving to prevent sticking and burning.  Hence the name STIR-fry.  You might think a wooden spoon would be best, but I use a spatula to toss the ingredients around.  It’s larger and you can quickly stir more of the ingredients in one flip of the spatula than a wooden spoon.

Serving and enjoying spicy orange ginger beef stir-fry

Serve your Spicy Orange Ginger Beef Stir-Fry over a bed of steamed rice or noodles. Garnish with fresh green onions for an extra burst of flavor.  I almost always have to serve mine with some egg rolls.  One of these days I’ll have to make Mom’s egg rolls.  But for now, I just opt for some premade frozen ones I heat up in the air fryer.  We’re enjoying the Pagoda brand lately.  Sometimes I opt for some steamed dumplings, too.  Or some steamed edamame.  Either way, this stir-fry recipe is one your family will enjoy and so will you because it’s quick and easy to whip up.

Yield: 6

Spicy Orange Ginger Beef Stir-Fry

Cook Time: 30 minutes

Total Time: 30 minutes

Spice up your weeknight dinner with this delicious Spicy Orange Ginger Beef Stir-Fry! Perfect for satisfying those Chinese takeout cravings without leaving your house.

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5.0 Stars (1 Review)

Ingredients

• 1 pound eye of round, thinly sliced
• 2/3 cup low sodium tamari soy sauce, divided
• 1/4 cup cornstarch, divided
• 1 cup orange marmalade
• 2 tablespoons orange juice concentrate
• 1 tablespoon orange zest
• 1 teaspoon sesame seed oil
• 1/4 teaspoon red pepper flakes
• 2 tablespoons fresh ginger, grated
• 3 cloves garlic, grated
• 2 tablespoons sunflower, peanut, or canola oil
• 16 ounces water chestnuts, sliced and drained
• 15 ounces baby corn, drained
• 16 ounces frozen broccoli stir-fry mix, thawed
• 6 cups rice, cooked

Instructions

1. Combine beef, 1/3 cup soy sauce and 2 tablespoons cornstarch in a small mixing bowl. Marinate 30 minutes.
2. Drain the water chestnuts, baby corn, and stir-fry vegetables in a strainer. Set aside.
3. Combine the remaining cup soy sauce with the marmalade, frozen juice, zest, sesame seed oil, red pepper flakes, ginger, garlic, and remaining cornstarch. Stir with a whisk until combined and set aside.
4. Heat a large skillet over high heat. Swirl the oil in the pan and then add beef and cook, stirring constantly, until the beef has browned.
5. Add the vegetables and cook until heated through.
6. Add the orange mixture. Making sure to scrape any browned bits off the bottom of the pan. Bring the mixture to a boil and then simmer until thickened.
7. Place 1 cup of rice on each of 6 plates and top with 1 cup of beef mixture.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 742Total Fat 15gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 10gCholesterol 74mgSodium 1387mgCarbohydrates 118gFiber 7gSugar 40gProtein 40g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Recipes with Oranges and Lemons

• Blood Orange Spritz Cookies from That Recipe
• Cranberry Orange Marmalade from Art of Natural Living
• Mandarin Orange Salad from Creative Cynchronicity

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I was born in Kentucky.  Hence the Beer Cheese, Derby Pie, and Hot Browns.  Those last two I’ve made in a few different variations.  It will always be home even though I haven’t lived there since I was 7.  When I was growing up we used to make over the top chili and slumgullion which we call chili mac often.  I do remember Skyline Chili when we moved to Northern Virginia.  There was one restaurant in the corner of a strip mall we used to go to just for their chili.  I was devastated when they closed.

You’re saying, “What does this have to Cincinnati chili?”  Where we lived in Kentucky was pretty darn close to Cincinnati.  I am a Cincinnati Reds fan just like Nana.  We used to be Bengals fans until we moved to the Washington, DC area.  Now I’m a Reskins/Commanders fan. Don’t hate.  But living where we did meant we were familiar with Cincinnati chili and all it’s delicious spices and flavors.

What is Cincinnati Chili?

Cincinnati chili is a unique take on the classic chili dish.  It has a unique spice blend inspired by Mediterranean spices and flavors.  It’s full of what most consider to be sweet spices like cinnamon, nutmeg, allspice, and cloves.  Then there’s chili spices like cumin and chili powder in this delicious recipe.  While my recipe has some cocoa powder in there, the original recipes do not have any chocolate in there.  I just like the richness it adds.  Like mole chili.  And it makes for really delicious chili cheese fries!

Have you heard of pastitsio?  Or have you seen my pastitsada meatballs?  You should check them out.  They’re really delicious and explain how Cincinnati chili sort of came about.  The flavors in pastitsio or pastitsada are in Cincinnati chili.

How is Cincinnati Chili different from Texas Chili?

Cincinnati chili and Texas chili both fall under the category of chili.  However, while the name says Cincinnati chili it’s more like a sauce that’s used to top spaghetti (two-way) or hot dogs (coneys).  There are no beans and it’s claim to fame is both the flavors in the recipe and the way it’s served up.  Unlike chili dog sauce, Cincinnati chili is just ground beef with sweet and savory spices in there.  

Texas chili is known for its bold, spicy flavors and chunky texture.  It can be made with cubed steak like this tomato kidney bean and roast beef chili or coarse ground beef.  Then there’s the argument about beans or no beans.  There are no beans in Cincinnati chili.  And finally, the spice level.  My husband measures the spice level by the container of chili powder in the spice drawer.  Which I find hilarious.  He will add about 2/3 of the container to the pot and that’s the perfect amount for both of us.

Selecting the Right Ingredients for Cincinnati Chili

In order to achieve the authentic taste of Cincinnati chili, it is essential to carefully select the right ingredients because each component plays a crucial role in creating the unique flavor profile that sets Cincinnati chili apart. Lean ground beef is traditionally used to ensure a smooth consistency. I have one of those meat mashers that breaks the beef apart as it’s cooking better than a wooden spoon, but sometimes I process the beef after it cooks.  That means I pulse it in a food processor until it’s all fine crumbles more like taco meat from that restaurant. 

When it comes to spices, I added cinnamon, allspice, and cloves to mine along with a little cocoa powder for the sweet spices.  Then I have cumin, chili powder, bay leaves, and cayenne for the savory spices.  Finally, don’t forget the unexpected addition of Worcestershire sauce and vinegar to enhance the overall depth of flavor.  These two combine to add that umami flavor and to help elevate the sweet spices in this chili recipe.  I used balsamic vinegar in mine for added richness, but some use apple cider vinegar instead.

Finally, there’s the supporting ingredients of garlic, onions, beef broth, tomato juice, and tomato paste.  And, don’t shame me, I added some beans to mine.  So, that basically makes mine automatically 3 way?  There’s a whole list of ways to serve this chili up, but we’ll talk about that later.  Yes, I always put tomato juice in my chili recipes.  I like the added flavor it brings to the chili party.

Instructions for making the perfect Cincinnati chili recipe

Cincinnati chili, like all chili recipes, are particular in the consistency of the final recipe.  Cincinnati chili has fine pieces of tender ground beef in rich beef and tomato broth.  It needs to be thin enough to scoop but thick enough to top spaghetti or hot dogs without being watery or thin.  It should coat the spaghetti and still look like chili sitting on top.  So, the key to a great Cincinnati chili is not to add too much liquid.  And if it seems a little too thin, simmer it a little longer so it thickens.

I stirred the tomato paste after adding the broth and juice, but the next time I made it I cooked the tomato paste a little bit before adding the broth and juice to the pot.  The Maillard (caramelization) effect by cooking the tomato paste elevates the flavor of the chili.  It makes the tomato paste darker and sweeter.

Make sure the tomato paste completely dissolves before adding the rest of the chili ingredients and spices.  And then, you wait.  Let it simmer.  The longer the better.  Just make sure to check the liquid and add more if it’s getting too thick.  And stir it every now and then to make sure it cooks evenly, and all the spices and flavors are consistent throughout the chili. 

What are all the ways you can order Cincinnati chili?

There’s no such thing as one-way.  That’s just plain chili and most don’t usually order it by itself.  It’s almost always poured over spaghetti.  That’s two-way: chili topped with spaghetti.  Each “way” adds a new ingredient to the dish.

Three way – spaghetti topped with chili and cheese

Four way – this one has two versions depending on where you order it from.  It can be four way bean or four way onion.  Mine already has beans in the recipe so you don’t have the option here.

Five way – this is all the toppings!  Spaghetti topped with chili, cheese, onions, and beans.

What does this Cincinnati chili taste like?

It is rich and delicious!  Just look at how dark that chili is.  It has a complex, delicious flavor that your family will ask for time and time again.  We make both kinds of chili here.  The hubs was on the fence about Cincinnati chili, but he’s grown to enjoy it almost as much as I do.  And we’ve even made some to top chili cheese dogs, or coneys as some might call them.

While chocolate isn’t an ingredient in the original recipe, I love the mole type flavor it brings to the chili party.  While it’s not an overpowering chocolate flavor, it does add a level of flavor that rounds out the whole chili experience.  Finally, the cinnamon and the allspice that add intense flavor and depth to this chili recipe.  This Cincinnati chili recipe is full of so much flavor you and your family will love it!

Yield: 10

Cincinnati Chili 5 Way

Cook Time: 2 hours 10 minutes

Total Time: 2 hours 10 minutes

Cincinnati Chili is decidedly different and delicious. This chili is a combination of Macedonia and Greek flavors mixed with conventional chili flavors in a delicious meat stew.

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5.0 Stars (1 Review)

Ingredients

• 2 cups diced onion
• 2 cloves garlic, minced
• 2 pounds ground beef
• 2 cups tomato juice
• 2 cups beef broth
• 8 ounces tomato paste
• 14 ounces kidney beans
• 2 bay leaves
• 2 tablespoons Worcestershire sauce
• 2 teaspoons cumin
• 4 tablespoons chili powder
• 1 1/2 tablespoons cocoa powder
• 1 tablespoon balsamic vinegar
• 1 teaspoon cinnamon
• 1/4 teaspoon allspice
• 1/4 teaspoon cayenne pepper
• pinch of cloves
• 4 cups cooked spaghetti
• 1/2 cup diced red onion
• 4 cups shredded, cheddar cheese

Instructions

1. Heat a large Dutch oven coated with cooking spray over medium high heat. Sauté onions until they begin to soften before adding the garlic. Sauté 1 to 2 minutes or until the garlic becomes fragrant. Crumble the ground beef into the pot to brown.
2. Once the beef browns, stir in the tomato juice, beef broth, and tomato paste. Stir well to make sure the tomato paste is dissolved.
3. Stir in the next eleven ingredients (kidney beans through cloves) and bring to a boil. Reduce heat to a simmer and cook 1 to 2 hours or until thickened and the flavors have combined.
4. Divide the spaghetti between four plates or bowls. Top with a ladle or two of chili and top with red onion and cheese.
5. 3-way = spaghetti topped with chili and cheese
6. 4-way = spaghetti topped with chili, onions or beans and cheese
7. 5-way = spaghetti topped with chili, onions, beans, and cheese

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 639Total Fat 32gSaturated Fat 15gTrans Fat 1gUnsaturated Fat 13gCholesterol 125mgSodium 825mgCarbohydrates 43gFiber 7gSugar 8gProtein 45g

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The post Cincinnati Chili 5 Way appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.