Celebrate Beef Month with Our Favorite Recipes


Let’s sink our teeth into some juicy beef recipes as we celebrate all those involved in the beef industry during National Beef Month.

Ginger Beef

2 pounds Roast Beef sliced into thin strips
1 cup sugar
1 cup soy sauceSnipImage.JPG
1/2 cup vegetable oil
2 TBS dry garlic powder
3/4 TBS dry power ginger
1 TBS black pepper

Mix all of hte ingredients except the beef together in a large bowl. Add the beef and marinate over night or for 8 hours.

Then grill the strips on medium heat until cooked.

Great paired with veggie kabobs.

Maple-Bacon Beer Burgers

1 pound Ground Beef (96% lean) b5b4e1d3a6b22dda6ef13ec8e62491d5.jpg

1/4 cup beer

1 tablespoons Worcestershire sauce

4 whole wheat hamburger buns, split

4 slices reduced-fat Cheddar cheese

4 extra-thick slices Maplewood-smoked bacon, cut in half, cooked crisp

  • Combine Ground Beef, beer, and Worcestershire in medium bowl, mixing lightly but thoroughly.  Shape into four 1/2-inch thick patties.

  • Place patties in center of grid over medium, ash-covered coals. Grill, uncovered, 8 to 10 minutes (over medium heat on preheated gas grill, 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally.  About 2 minutes before burgers are done, place buns, cut-side down, on grid.  Grill until lightly toasted.  During last minute of grilling, top each burger with cheese.

  • Place burgers on bottom of buns; top with bacon slices.

Philly Beef and Cheese Sandwiches

1 beef Top Sirloin Steak Boneless, 3/4 inch thick (about 1 pound) Cheesesteak-Sandwiches1-e1455743077330.jpg

1 teaspoon garlic powder

1/4 teaspoon pepper

2 teaspoons olive oil, divided

1 medium onion, thinly sliced (about 2 cups)

1 medium green bell pepper, thinly sliced (about 2 cups)

4 whole-grain or whole wheat hoagie rolls, split, toasted

6 thin slices reduced-fat provolone cheese

  • Cut beef Top Sirloin Steak lengthwise in half, then crosswise into 1/8-inch thick strips. Season beef with garlic powder and pepper. Set aside.

    Cook's Tip: You may freeze beef steak in resealable food-safe plastic bag 30 to 45 minutes or until firm, but not frozen solid for easier slicing.
  • Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Add onion and pepper; stir-fry 30 seconds to 1 minute. Remove from skillet; keep warm.

    Cook's Tip: In some classic Philly Beef Cheese Steak Sandwiches, you'll find the addition of sautéed sliced mushrooms. You may add 8 ounces of sliced mushrooms and stir-fry with onion and pepper.
  • Heat 1/2 teaspoon oil in same skillet until hot. Add half of beef; stir-fry 2 to 3 minutes or until outside surface of beef is no longer pink. Remove from skillet; keep warm. Repeat with remaining 1/2 teaspoon oil and remaining beef.

  • Return beef and vegetables to skillet; cook and stir until heated through. Season with salt and pepper, as desired. Top beef with cheese slices. Heat, covered, 1 to 2 minutes or until cheese is melted; stir gently to mix. Place beef mixture on bottom half of rolls. 

Korean Beef Tacos with Asian Slaw

for Korean beef:
  • 1 lb ground beef lean is the best

  • 1/2 yellow onion chopped

  • 2 teaspoons minced garlic

  • 1 tablespoons vegetable oil

  • 1/4 cup low-sodium soy sauce

  • 1/4 cup packed light brown sugar

  • 2 teaspoons sesame oil

  • 1/2 teaspoon crushed red pepper flakes

  • 1/4 teaspoon ground black pepper

  • 1/4 teaspoon ground ginger

for Asian slaw:
  • 2 cups shredded purple cabbage

  • 1 cup shredded green cabbage

  • 2 carrots thinly sliced

  • 2 green onions chopped

  • 1/2 cup shelled edamame beans

for the dressing:
  • 1/4 cup low-sodium soy sauce

  • 2 tablespoons olive oil

  • 1 teaspoon sesame oil

  • 2 tablespoons apple cider vinegar

  • 1 teaspoon minced garlic

  • 2 teaspoons packed brown sugar

  • 1/4 teaspoon ground ginger

to make Korean beef:
  1. Heat up oil in a large skillet. Add chopped onion and minced garlic and saute until onion becomes translucent.
  2. Add ground beef and cook over medium heat, breaking it up into bits with a wooden spoon.
  3. Cook until done and no longer pink.
  4. In a measuring cup, whisk together soy sauce, sugar, oil, pepper flakes, pepper and ginger. Pour sauce over the beef, stir well.
  5. Cover the pan and let simmer over medium-low heat for 5 minutes.
to make slaw:
  1. In a large salad bowl, combine shredded purple cabbage, green cabbage, carrots, onions and beans.
  2. In a Mason jar or 1-cup measuring cup, whisk together soy sauce, both oils, vinegar, garlic, sugar and ginger. Pour over salad and toss to coat. Cover bowl with plastic wrap and place in the fridge for at least 30 minutes.
to assemble tacos:
  1. Fill each soft tortilla with ground beef, dividing evenly. Top with a generous amount of Asian slaw and garnish with chopped parsley.