Beans? Yes, beans in my beef and tomato stir fry. Did it work? It raised eyebrows, but it was bottom-of-the-bowl good!

Beef-Tomato-Bean Stir Fry

2 cups instant white rice

2 tbsp olive oil

1-1/2 lbs top sirloin steak, sliced thin into bite-sized pieces

2 tsp chili powder

1/4 tsp cayenne

1/2 tsp salt

1/4 tsp ground black pepper

4 green onions, sliced about 1/2″ thick

1-15 oz can red kidney beans, drained and rinsed

1-1/2 cups halved cherub (grape) tomatoes

1 tbsp chopped fresh cilantro

1) Prepare rice according to package directions; keep warm

2) Heat olive oil in large skillet over medium-high heat; add steak, sprinkle with chili powder, cayenne, salt, and pepper, and cook, stirring often, 5 minutes until beef is just done throughout

3) Add green onions, kidney beans, and tomatoes and cook additional 5 minutes stirring often; remove from heat

4) Divide rice between four deep bowls; spoon beef stir fry over rice, sprinkle with cilantro, and serve

Servings: 4


Polenta–not just a lovely word but a great addition to meat and meatless dishes. Though the beef, tomato, and zucchini is wonderfully tasty, the texture and taste added by the polenta crust take it to the next level–delicious!

Beef, Tomato, and Zucchini in Polenta Crust

Spray olive oil

3 cups water

2 tsp sea salt, divided

1 cup yellow cornmeal

1 cup shredded sharp cheddar cheese, divided

1-1/4 lb ground beef

1 small red onion, diced

1/4 tsp ground black pepper

1-14 oz can diced tomatoes, drained

1-6 oz can tomato paste

1 zucchini, quartered and sliced thin

1/4 cup sweet red wine

2 cups halved grape tomatoes

2 tbsp chopped parsley

1) Preheat oven to 350 degrees; lightly spray an 11 x 9 baking dish with spray olive oil

2) Over medium-high heat, bring 3 cups water and 1 tsp salt (reserving 1 tsp) to a boil; whisk in cornmeal and, stirring constantly, cook 3 minutes until cornmeal thickens; remove from heat and stir in 1/2 cup cheese (reserving 1/2 cup); spread cornmeal mixture in bottom of baking dish and set aside

3) To large skillet over medium heat, add ground beef and cook 5 minutes; add onion and cook 5 minutes; drain oil from beef-onion mixture and add tomatoes, tomato paste, reserved 1 tsp salt, and pepper; cook 5 minutes until warmed through; stir in zucchini and remove from heat

4) Spoon beef-vegetable mixture over polenta, drizzle wine over top, and bake in oven 25 minutes; scatter grape tomatoes over top, followed by reserved 1/2 cup cheese and parsley; bake additional 5 minutes until cheese melts; remove from oven and serve

Servings: 8


This Asian dish is delicious, filling, and one of the best ways to get veggies into your family’s diet. My guys do eat vegetables, but they often leave a good portion behind. Not this time. Not only did they put away the beef and noodles, but there was barely a scrap of broccoli, peas, carrots, bell peppers, or onions left on their plates.

Asian Beef- Broccoli-and More

3 cups broccoli florets

1 red bell pepper, chopped

1-1/2 cup matchstick carrots

1-1/4 cup frozen green peas, thawed

3 green onions, sliced thin

8 oz uncooked whole wheat spaghetti

1/2 cup chicken broth

1/2 cup hoisin sauce

1/4 cup soy sauce

2 tbsp rice vinegar

1 tbsp sesame oil

1/4 tsp ground ginger

1/4 tsp ground black pepper

1 tbsp olive oil

1 lb thin steak (I used flat iron)

1) To large mixing bowl, add: broccoli, red bell pepper, carrots, peas, and green onions; mix and set aside

2) Prepare spaghetti al dente according to package directions

3) Meanwhile, to small bowl add: chicken broth, hoisin sauce, soy sauce, rice vinegar, sesame oil, ginger, and black pepper; mix and set sauce aside

4) Drain and rinse spaghetti and set aside

5) Heat olive oil in large skillet over medium-high heat; add steak and sear each side 1-2 minutes (meat will be rare, but you’ll be cooking it a bit more shortly); transfer steak to cutting board and let rest

6) Reduce skillet heat to medium and add broccoli veggie mix; cook 5 minutes stirring occasionally

7) Meanwhile, slice steak into thin bite-sized pieces; stir steak into veggies followed by broth-hoisin sauce and noodles; cook, stirring often, until steak reaches desired doneness; remove from heat and serve with extra soy sauce

Servings: 6


I don’t serve beef often, so when I do my guys practically inhale it–and smother it in A-1 sauce. But not this time. The marinade was just too too good (plus I hid the A-1). And, yes, Junior Too was more than happy to help me watch my calories by relieving me of one short rib. Wonderfully tasty, quick, and easy!

1/2 cup water

1/3 cup soy sauce

2 tbsp sesame oil

2 tbsp brown sugar

2 tbsp honey

3 green onions, sliced thin

2 tsp sesame seeds

1 tsp red pepper flakes

1/4 tsp ground black pepper

2-1/2 lbs thinly sliced beef short ribs, about 12 pieces (I used bone-in)

1) To large zip top bag, add: water, soy sauce, sesame oil, brown sugar, honey, green onions, sesame seeds, red pepper flakes, and black pepper; zip up, shake well, unzip, add short ribs, zip up, shake to coat ribs; refrigerate 2 hours, shaking several times throughout marination

2) Heat large skillet over medium-high heat; remove meat from marinade and cook 2-3 minutes each side until meat is cooked to your preference (I had to do this in 2 batches); serve immediately on oven-warmed plates; highly recommend a side of sauteed mushrooms

Servings: 4