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    10 Best Beef Recipes

    May is National Beef Month. At Lady Luck Casino® Caruthersville, we're celebrating with our Rounding Up the Beef Event. You can celebrate at home by making your own delicious beef dishes. Here are 10 of our favorites.

    1. Perfectly Classic Steak
    Start to finish: 30 minutes
    Servings: 2

    Two 8-ounce steaks
    Canola oil or another high temperature oil
    Salt and pepper

    Crank up the grill to high or heat your oven to 500 F. Rub your favorite cut of steak with canola oil. Season well with salt and pepper before placing into the oven or on the grill. Depending on the thickness of the beef, cook for 3 minutes each side for medium. Let the steak rest for 5-8 minutes before slicing into it.

    2. Marinated Steak
    Start to finish: 30 minutes (3 hours inactive)
    Servings: 2

    3 cloves garlic
    1/2 small onion
    1/4 cup olive oil
    1/4 cup balsamic vinegar
    1 tablespoon Dijon mustard
    1 teaspoon dried rosemary
    1 teaspoon dried oregano
    Two 8-ounce steaks
    Canola oil or another high temperature oil
    Salt and pepper

    In a food processor, pulse together the garlic, onion, olive oil, balsamic vinegar, Dijon mustard and spices. Place the marinade into a zip lock bag along with the steak, then put into the refrigerator for 3 hours. Cook according to the previous recipe's instructions.

    3. Beef Breakfast Sausage
    Start to finish: 30 minutes (1-12 hours inactive)
    Servings: 4

    1 small onion, diced
    1 pound ground beef
    1 teaspoon fennel seed
    1 teaspoon brown sugar
    1 clove garlic, minced
    1 tablespoon Grand Marnier (the alcohol will cook out)

    In a mixing bowl, combine onion, ground beef, fennel seed, brown sugar, garlic and Grand Marnier. Mix well, then place the bowl in the fridge for at least an hour or up to overnight. Shape into four patties, then fry with butter in a skillet. Serve on an egg sandwich or alongside a stack of pancakes.

    4. Mongolian Beef
    Start to finish: 30 minutes
    Servings: 4

    2 tablespoons vegetable oil
    1/2 teaspoon fresh ginger, minced
    1 tablespoon garlic, minced
    1/2 cup soy sauce
    1/2 cup water
    2/3 cup dark brown sugar
    1 pound flank steak, sliced against the grain in 1/4 inch bite sized pieces
    1/4 cup cornstarch
    2 bunches green onion, chopped
    3 cups prepared rice

    Dust the steak pieces in 1/4 cup cornstarch, being sure to cover every surface. Let the beef sit for 10 minutes. Meanwhile, make the sauce.

    For the sauce, heat 1 tablespoon vegetable oil in a saucepan over medium low heat. Add the ginger, garlic, soy sauce and water. Combine well, being careful not to let the mixture burn. Stir in and dissolve the dark brown sugar then raise the heat to medium and boil for 2-3 minutes to thicken. Remove from heat.

    In a wok or skillet, heat the remaining 2 tablespoons of oil until it's hot but not smoking. Add the beef and sauté just until the edges are brown. Pour in the sauce and cook for another minute or two. Serve over rice and sprinkle with chopped green onions.

    5. Beef Taco Salad
    Start to finish: 30 minutes
    Servings: 4-6

    1 pound lean ground beef
    1 package taco seasoning
    1 head iceberg lettuce, shredded
    1/2 red onion, sliced
    1 bunch green onions, chopped
    1 15-ounce can pinto beans, drained
    1 15-ounce can kidney beans, drained
    2 large tomatoes, chopped
    1 avocado, peeled, pitted and chopped
    8 ounces Cheddar cheese, shredded
    1 bottle Catalina salad dressing
    1/2 cup corn chips

    Prepare the ground beef according to the directions on the taco seasoning mix. Set it aside while you assemble the rest of the salad. In a large bowl mix the lettuce, onions, beans, tomatoes, avocado and cheese. Add the cooked beef and enough dressing to coat. Toss well to ensure everything is mixed together. Top with the corn chips for added crunch.

    6. Steak and Spinach Salad
    Start to finish: 15 minutes
    Servings: 2

    8 ounces leftover steak, thinly sliced
    4 cups baby spinach
    1/4 cup dried cranberries
    3 tablespoons walnuts
    1/4 cup crumbled blue cheese
    1/4 cup balsamic vinaigrette

    Gently toss the ingredients in a bowl.

    7. Slow-Cooker Meatballs
    Start to finish: 30 minutes (8-9 hours inactive)
    Servings: 10-12

    1/2 cup Panko bread crumbs
    2 ounces Parmesan cheese
    1/3 cup milk
    1 egg
    1/3 cup fresh flat-leaf parsley, chopped
    7 garlic cloves, minced
    2 pounds 85-percent lean ground beef
    1/2 pound Italian sausage
    1 medium sweet onion
    2 tsps. Italian seasoning
    2 tablespoons olive oil
    Canola oil
    1/4 teaspoon red pepper flakes
    1 cancrushed tomatoes
    1 diced tomatoes
    I can tomato sauce
    2 teaspoons sugar
    Handful fresh basil, chopped

    Preheat the oven to 425 F. In a bowl, mix together the bread crumbs, cheese, milk, egg, parsley, and 3 garlic cloves. Let stand for 10 minutes before adding the ground beef and Italian sausage. Gently combine, then shape into 36 1-inch balls. Place the meatballs on a greased, foil lined baking sheet. Bake until browned, about 15 minutes.

    For the sauce, combine the onion, the remaining 4 garlic cloves, seasoning, olive oil, red pepper flakes, canned tomatoes and sugar in a 6-quart slow cooker. Gently stir in the meatballs, cover, and cook on low for 8 to 9 hours. Top with basil.

    8. Slow Cooker Pot Roast
    Start to finish: 10 minutes (7-9 hours inactive)
    Servings: 10-12

    4-5 pounds beef roast
    1 package brown gravy mix, dry
    1 package Italian salad dressing mix, dry
    1 package ranch dressing mix, dry
    1/2 cup water

    Place the beef roast into a large slow cooker. In a small bowl mix all the package contents. Rub the mixture on the roast. Pour the water around the beef, cover, and cook on low for 7-9 hours.

    9. Ground Beef Enchilada Zucchini Boats
    Start to finish: 40 minutes
    Servings: 4-6

    1 tablespoon olive oil
    1/2 cup diced red onion
    1 pound ground beef
    2 garlic cloves, minced
    1 teaspoon smoked paprika
    1 teaspoon cumin
    3 large zucchinis, sliced in half lengthwise and centers scooped out
    1 ½ cups red enchilada sauce
    1/2 cup Cheddar cheese, shredded
    1/4 cup fresh cilantro, chopped

    Heat a large skillet to medium high heat. Add olive oil and red onion. Sauté until soft, about 2-3 minutes, then add the ground beef. Break up the beef and cook until no longer pink. Stir the garlic cloves, spices, and salt to taste. Remove from heat.

    Lay the zucchinis flesh face up in a 13 by 9 inch baking dish. Fill each "boat" with the ground beef mixture, then pour over the enchilada sauce and sprinkle cheese on top. Cover the dish with foil and bake in a 400 F oven for 20 minutes, remove the foil and bake for an additional 5 minutes. Garnish with the fresh cilantro.

    10. Beef Patties with Onion Gravy
    Start to finish: 30 minutes
    Servings: 4

    1 pound ground beef
    1 egg
    1/2 cup breadcrumbs
    1 envelope dry onion soup mix (mix 1/2 the envelope with 1 1/2 cup of water)
    1 teaspoon Worcestershire sauce
    Pepper to taste
    1/2 cup water
    2 tablespoons flour

    In a large bowl combine the ground beef, egg, breadcrumbs, 1/2 envelope dry onion soup mix, Worcestershire sauce and pepper. Mix thoroughly and shape into four patties.

    Brown the patties in a hot, oiled skillet on both sides, then add the water you seasoned with 1/2 the onion soup mix. Cover and simmer for 20 minutes. Make a thickener by mixing 1/2 cup water with flour. Remove the patties from the skillet, turn up the heat, and whisk the thickener into the gravy until the mixture boils. Boil for a minute before returning the patties and turning off the heat. Serve over mashed potatoes, noodles or toasted white bread.

    Try making all of these delicious recipes! If you find yourself in need of a cooking break, visit Otis & Henry's® Bar and Grill for our Rounding Up the Beef Event for great food that won't break the bank. All May long enjoy sizzling Prime Rib served with a baked potato and side salad for just $13.99* every Thursday. That’s not our only O&H special! You can also get an 8 oz. cut of beef brisket served with a side salad, mustard potato salad, baked beans, and a roll for only $12.99* Fridays through Sundays in May.

    If you're short on time, stop by the O&H Express®. We're serving a different special every week in May. First up is creamy Beef Stew for only $3.99* from Sunday, May 1 to Friday, May 6. Also, every day in May our Cold Sliced Roast Beef Sandwich is just $7.99*, a quick bite that will have your appetite and wallet satisfied.

    *Tax and gratuity not included.

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