Kia's Kitchen

Cooking spray 3/4 pound boneless chuck roast, trimmed and cut into 1/2-inch pieces 1 1/2 cups thinly sliced carrot 1 1/2 cups thinly sliced celery 2/3 cup chopped onion 1 (8-ounce) package presliced mushrooms ( I used zucchini and red peppers) 4 cups fat-free, less-sodium beef broth 1 bay leaf 2/3 cup uncooked pearl barley 1/2 teaspoon salt 1/2 teaspoon black pepper 1. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 4 minutes or until browned, stirring frequently. Remove beef from pan. Add carrot, celery, onion, and mushrooms to pan; cook 6 minutes or until liquid almost evaporates. Add beef; fat-free, less-sodium beef broth; and bay leaf. Bring to a simmer over medium-high heat. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender, stirring occasionally. Stir in pearl barley; cover and simmer 30 minutes or until pearl barley is tender. Stir in salt and pepper. Discard bay leaf Yield: 4 servings (serving size: 2 cups) CALORIES ...

2-1/2 tsp. cornstarch, divided 1 tsp. sugar, divided 1/2 tsp. salt 1 pound flank steak, trimmed and thinly sliced across the grain 1/2 c. low-salt beef broth 3 T. low-sodium soy sauce 1 tsp. freshly ground black pepper 1 tsp. vegetable oil 1/4 c. thinly sliced green onions 1 tsp. minced peeled fresh ginger 1 garlic clove, minced 1 c. sugar snap peas, trimmed 1-1/4 c. cubed red bell pepper 1-1/4 c. cubed yellow bell pepper 1-1/4 c. cubed green bell pepper Combine 1/2 tsp. cornstarch, 1/2 tsp. sugar, salt, and flank steak in a medium bowl; toss to coat.  Set aside. Combine 2 tsp. cornstarch, 1/2 tsp. sugar, broth, soy sauce, and black pepper, stirring with a whisk until sugar dissolves; set aside. Heat oil in work or large nonstick skillet over medium-high heat.  Add the green onions, ginger, and garlic, stir-fry for 10 seconds.  Add beef mixture; stir-fry 3 minutes or until done.  Remove the beef mixture from pan; cover and keep warm.  Add peas and bell peppers to pan; stir-fry 4 minute...

2 pounds ground chuck 1 pound ground sirloin 3 T. steak sauce 6 extra-large egg yolks 1-1/2 t. kosher salt 3/4 t. black pepper 4 T. cold unsalted butter 12 hamburger buns Carefully mix the meats, steak sauce, egg yolks, salt and pepper with the tines of a fork, but do not mash it.  Lightly form each hamburger and lightly press into a patty shape.  Make an indentation and put a think slice of butter inside each hamburger, making sure the butter is entirely encased in the meat. Heat a grill, broiler or saute pan and cook the hamburger for 3 to 5 minutes on each side until almost done.  Remove to a plate and cover with aluminum foil.  Allow the hamburgers to rest for 5 minutes and serve immediately on buns.

flank steak Yoshida's original sauce     Have butcher put flank steak through cuber/ tenderizer.  Marinate overnight in Yoshida's original sauce. Grill flank steak and cut into strips to serve.

1 large roast 3 onions, chopped 3 c. green chilies, chopped 6 tomatoes, chopped 1 bottle green Herdez salsa Cook roast overnight in crock pot.  Shred meat.  Saute onions, green chilies, and tomatoes in large pan.  Add shredded meat and Herdez salsa.  Let simmer until sufficiently combined.  The longer it simmers, the better it tastes. Serve as tacos, burritos, nachos, or Super Fries