A friend suggested this from Costco. I made it from family visitors in July. I did the onions, broccolini and mushrooms in a separate pan. Then browned the meat in a wok.
We all loved it.
For John and I this would easily make 6-8 meals, depending on what else is served with it.
Bulgogi (/bʊlˈɡoʊɡi/ buul-GOH-ghee, UK also /ˈbʊlɡɒɡi/ BUUL-gog-ee, US also /ˈbuːlɡoʊɡi/ BOOL-goh-ghee;Korean: 불고기 [puɭɡoɡi], lit. 'fire meat') is a gui (Korean-style grilled or roasted dish) made of thin, marinated slices of meat, most commonly beef, grilled on a barbecue or on a stove-top griddle. It is also often stir-fried in a pan in home cooking.. Bulgogi is a very popular dish in South Korea, where it can be found anywhere from upscale restaurants to local supermarkets as pan-ready kits.
Bulgogi came from the Korean word bulgogi (불고기), consisting of bul ("fire") and gogi ("meat").
I cooked it again for John and I. This time I made it in one pan. I browned th before adding the meat. When serving, sprinkle it with scallions and white sesame seeds.
I thought about other variations, in any combination.
Bean sprouts, snow peas, bok choy ✅Aug 13 2025 Rice noodles
Lettuce wraps
Ramen noodles
Pho with beef broth, bean sprouts vegetables dumplings
Thai peppers Make a more juicy sauce with beef stock, hoisin sauce, oyster sauce
Rice wine, soy sauce, siracha Add teriyaki sauce Peppers mushrooms, bean sprouts Aug 27 2025 added onions with garlic, ginger and gochujang, served with cilantro and sesame seeds Crispy green beans Cilantro sprigs and matchstick carrots
Tacos with coleslaw, jalapeno
Fajitas sauteed peppers, onions, cheese, sour cream, hot sauce, guacamole
Bowl with kale, spinach, cucumber, rice
Frozen Asian vegetables package
Serve with:
Kimchi
Pickled cucumbers, onions, radishes
Jicama
Dumplings
Egg rolls
Onion/scallion pancake
Furikake
Mango salad
Fried egg
August 25 2025
Costco isn't carrying it currently. I did find this in a Korean grocery store on Yonge.
Typically I have used this Betty Crocker recipe for cabbage rolls. But this was by far is the easiest and tasty. It is all done in one pan. It also uses more of the cabbage as you don't need those "perfect" leaves.
4 SERVINGS Ingredients 0.5 tbsp olive oil 1 lbs ground beef 0.5 tsp chili powder 0.5 tsp garlic or garlic powder 0.5 tsp salt 0.25 tsp freshly ground black pepper 12 oz crushed tomatoes 7.5 oz tomato sauce or passata
Siracha - optional 1 tbsp white wine vinegar 0.13 cup light brown sugar 0.25 head green cabbage about 4-6 cups, chopped into 1-inch pieces 1 cups cooked rice (total amount is rice when cooked)
Instructions Warm the oil in a large deep sided skillet or Dutch oven over medium-high heat. Add the beef, chili powder, garlic, salt, and pepper. Crumble the meat as it cooks. When the meat has browned, about 8 minutes, add the crushed tomatoes, tomato sauce, vinegar, brown sugar. Stir to combine and bring to a boil. Stir in the cabbage, reduce to simmer, and cover with lid. Cook until the cabbage is bright green, tender, and still slightly crisp, about 4-5 minutes. Add in the cooked rice and simmer just until heated through about 2 minutes. Serve warm.
I am calling this beef nachos but some call it taco salad.
John has loved eating nachos out over the years and I would never try them. I didn't like the nachos. Suddenly in 2022 I decided I would try them, my way. I have learned to like the white corn (gluten free) tortillas and thought they would work. They do!
INGREDIENTS NACHOS:
1 large bag tortilla chips - your choice 1 tablespoon olive oil 1 onion, diced 2 garlic cloves, minced 1 lb ground beef or your choice. I have used rotisserie chicken and it is great. 1 package taco seasoning - I make my own * 2 cups shredded cheddar cheese - we like either the Mexican or Tex-Mex Small jar pickled jalapeños, drained or fresh
TOPPING:
Sour cream
Salsa 1 large tomato, diced Green onions, diced
More jalapenos
Avocado slices or guacamole - optional
Lettuce
Fresh cilantro
INSTRUCTIONS FOR THE NACHOS:
Preheat oven to 400F. Lightly spray a baking sheet with non-stick cooking spray. Spread tortilla chips onto the prepared baking sheet. Set aside. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5-6 minutes. Once onions are soft, add garlic and cook for about 30 seconds. Add ground beef and cook, breaking up the beef with a wooden spoon, until beef is no longer pink. Add taco seasoning and stir until incorporated. Drain the excess fat. Spoon ground beef on top of nachos and top with jalapeños and cheeses. Bake in preheated oven for about 5 minutes, or until cheese is melted. Remove from oven and top with sour cream, diced tomatoes, green onions and cilantro leaves. Enjoy!
If using rotisserie chicken, Spread tortilla chips onto the prepared baking sheet. Add shredded chicken and top with jalapenos and cheese. Bake in preheated oven for about 5 minutes, or until cheese is melted.
Remove from oven and top with sour cream, diced tomatoes, green onions and cilantro leaves. Enjoy!
*TACO SEASONING
This is for 1 serving. I make a large batch and keep it with my spices. Triple or quadruple the ingredients depending on the jar you choose. It will save you so much time!
I've made this several times (April and July 2021) now and we are always blown away at how much it resembles Greek gyros. We used to live in Greektown and would often pick these up but it is so great to be able to make our own.
I'll aim for a better photo.
I've used both beef and lamb. I use a pound of meat for the two of us which gives us leftovers for lunch. I sue my 8 X 8 pan and make two skewers.
The spice measurements are suggestions, I tend to be a bit more heavy handed.
SEASONING SPICES 1 tsp dried oregano 2 tsp ground cumin 2 tsp ground coriander 1/2 tsp cinnamon 3 tsp salt , kosher/cooking salt 1 tsp black pepper
PUTTING YOUR DONER KEBABS TOGETHER 8 flatbreads or pitas 1 iceberg lettuce, finely shredded Tomatoes, halved and sliced Red onion, finely sliced Tzatziki we buy ours at St. Lawrence Market More Sauce options: chilli sauce/Sriracha (I use this), hot sauce, BBQ, sweet chilli, tomato sauce/ketchup
MARINATE MEAT Mix beef or lamb with the spices - mix well using your hands. Cover and refrigerate 2 hours minimum, or up to 24 hours.
PREPARATION Preheat oven to 170°C/ 325°F (150°C fan). Line baking pan with foil. Check to ensure skewers are long enough to prop on the sides of the pan.
PUREE MEAT Place onion, bacon and garlic in a 8 cup/2L+ food processor. Blitz until it becomes a paste ~30 sec on high, scraping down sides as you go. Add meat and blitz on low until it becomes a paste, scraping down sides (~1 min for powerful food processors, 2 min for less powerful).
SHAPE DONER KEBAB MEAT Turn meat out onto work surface. Wet hands with water, then shape into an even block 20cm/8" long. Place 2 x 60cm / 2 feet long pieces of foil overlapping each other by 1/3. Place meat on the end of the foil, then roll it up, tightly wrapping it in the foil. Twist the ends firmly to form a log 25cm/10" long, then snip off excess foil. Roll into even log. Thread skewers through the log. Place log elevated in pan by propping skewers on the edge of the pan.
COOKING: Cook for 1 1/2 hours, turning once after 1 hour, until the log reaches 70°C/160°F (up to 80°C/175°F is fine). The log is cooked at this point. Remove foil from log but leave skewers in place. Increase oven heat to 250°C/480°F, or as high as your oven can go if it can't reach this. Bake for 10 to 15 minutes, rotating once, until browned all over.
SHAVING / PAN FRYING (KEBAB SHOP STYLE!): Remove skewers then stand the meat upright. Shave meat thinly - carve as much as you intend to use. Heat oil in a skillet over medium high heat. Cook shaved meat lightly coloured but still "floppy" (not crisped). I have skipped this step if we are eating them immediately and this step is perfect for reheating the meat.
DONER KEBABS Smear tzatziki on warmed pitas. Top with lettuce, tomato, and onion. Add Doner Kebab Meat. Drizzle with sauce(s) of choice. Roll up tightly, wrap in foil if desired (to hold together).
Thai beef koftas, the recipe also includes a coconut sauce but we used Longo's
tzatziki instead and served it with Nate's gluten free foccacia and a Greek salad.
Ingredients
Coconut Sauce: optional 1/2 cup coconut milk well shaken 1 teaspoon Thai red curry paste or Siracha 2 teaspoons lime juice 2 teaspoons fish sauce 3 teaspoons brown sugar 1 teaspoon soy sauce 1 teaspoon sesame oil
Thai Beef Koftas 2 cloves garlic minced 1 tablespoon ginger minced 1 tablespoon fish sauce 1 tablespoon brown sugar 1 tablespoon lime juice 1 teaspoons Thai red curry paste 1/4 teaspoon salt 1/2 teaspoon worcestershire sauce 500 g/1 lb ground beef
Instructions
Pre-heat grill to medium-high.
Shake together all coconut sauce ingredients. You may need to shake for a few min to get the curry paste completely dissolved. Set aside.
In a large bowl, mix together all kofta ingredients except the beef. Whisk until curry paste is completely dissolved. Add the ground beef and mix until completely combined.
Form 'elongated meatballs'. Do not exceed 2 tablespoons per kofta, as this gets very heavy on the skewer and difficult to handle/cook through. I found it easiest to mash together in my hands first, then roll out gently, then stick the skewer through the center.
Grill over medium heat, turning every 2 or so minutes for 8-10 minutes, until they are cooked through completely.
This is a great recipe, the sauce is excellent. You can really add any vegetables you might have.
I learned about "velveting" many years ago while taking a Szechuan cooking course and was never a fan of it. You know, when you order take out beef and it doesn't have any texture. So I was leery, but I only added the beef to the corn starch for a few minutes and it worked well.
As per my notes below, don't bother dirtying another pan.
30 MINUTE GINGER BEEF
COURSE: MAIN COURSE
PREP TIME: 20 MINUTES
COOK TIME: 10 MINUTES
TOTAL TIME: 30 MINUTES
SERVINGS: 4
AUTHOR: LORD BYRON'S KITCHEN
INGREDIENTS
1 pound skirt steak,sliced thinly
3 cloves garlic,minced
2 teaspoons fresh ginger, grated I would add a lot more!
2 cups carrots,julienned and/or whatever you have on hand green peppers/mushrooms/snow peas/bean sprouts
1/2 cup white onion,finely chopped
1/2 cup soy sauce
1/4 cup white vinegar
Siracha to taste
2 tablespoons sesame oil
1/4 cup vegetable oil,plus more for frying
1/2 teaspoon black pepper
1/2 cup brown sugar,lightly packed I would reduce this
1/2 cup cornstarch
1/4 teaspoon dried red chili flakes
2 tablespoons sesame seeds
INSTRUCTIONS
Toss the skirt steak with the corn starch in a large bowl and set aside.
Over medium heat, add the vegetable oil and onions to a sauce pan. Sauté for two minutes until onions are translucent.
Add the carrots to the onions and sauté for 3-4 minutes until tender.
Next, add the garlic, ginger, and chili flakes. Stir into the carrots and onions. Cook for 1-2 minutes.
Add the meat and fry until browned.
Lastly, add the soy sauce, vinegar, sesame oil, black pepper, brown sugar, and sesame seeds. Whisk together.
Lower the heat to a simmer and allow the sauce to slightly thicken. In the meantime, bring about 2-3 cups of vegetable oil to optimum frying temperature in a deep skillet. Shake the excess corn starch off the beef and fry each piece in batches until crispy. This process takes about 3-4 minutes. Drain the fried beef on paper towels.
Finally, toss the fried beef with the sauce mixture. Serve immediately.
And to something totally different! A Toronto coffee shop Niche is serving up a menu of these Freakshakes!
Saturday
The things I think about at 5AM.
Check the spices in the fridge - done. Remember last week I went to the Bulk Barn? I bought cardamom seeds, turns out I had not one, but two different packages in the fridge.
Filled up the other spices from my stash.
DVD movies - moved here five 5 cinco cinq V years ago and have never seen the light of day. Still outstanding
Travel books - too heavy to take with you. There are apps for that...
Or I print off info and then toss it as we go. Still outstanding
Electronics - printer, tablets, cell phones - still outstanding
Shredded more paper.
Baked an orange yogurt loaf. I thought I would freeze half but it was so good I never got a chance. Definitely a keeper!! BTW I used the no name gluten free flour from Bulk Barn and it worked like a charm.
Before I put the glaze on, straight out of the oven.
I made my first ever ice cream, coconut mango no churn. I had bought 3 mangos for $5 yesterday with another recipe in mind for company on Sunday.
I was a little icy, but that may be because there wasn't any cream in this recipe and I don't think the coconut milk was full fat.
BUT I think I have found an even better recipe from Gordon Ramsey!!!
I tired a new recipe (it's family, after all) P F Chang's Mongolian beef from Damn Delicious. It doesn't marinade the flank steak and I thought it needed it as it was a little tough for my liking. I also tripled the sauce amount as we like more sauce for the rice.
I served it with slivered snow peas, celery, scallions, carrots and cucumbers and made an Asian salad dressing. The recipe in the video above also looks very good as they add chopped mushrooms and top it with slivered radishes.
For dessert I made a coconut cheesecake adding some shredded coconut and omitting the *shudder* Cool Whip. I topped the servings with pureed mango mixed with lemon juice and honey and also chopped macadamia nuts.
Monday we headed out to Humber Nurseries to pick up some plants for our balcony. We decided to go with succulents as it gets quite warm out there.
We used to go to the nursery all the time when we lived in our house and gardened a lot.
There were some odd strange garden sculptures for sale.
This was rather cute, sorry about the price tag attached to her spectacles! Books and cats, certainly appeals to me.
This place is huge!
On our way back we made a stop. We saw these statues from the highway on our way to the nursery.
When we got back I set out to plant our plants. The nursery had a similar planter for sale at $119, I made two for about $100 including the soil and the pots.
I had bought a pomegranate (first time ever) with the intention of using the seeds to serve with the cheesecake but went with the mango instead.
I love the seeds and first had them in yogurt in Mexico.
Tuesday we puttered around home as it was a rainy dull day.
Lunch was gluten free hot dogs.
I decided to make a pot of chicken soup, the stock was from a frozen batch I had and then added vegetables and spices. I did it in the slow cooker, for no particular reason, here it is cooking on high after about an hour.
Dinner was leftover Mongolian beef and rice with salad, I did saute some mushrooms, snow peas and tomatoes in soy sauce, hot chili sauce and rice vinegar to serve with the meat.
Wednesday was a gloriously warm day. Finally!
For lunch I used the leftover carrots and potatoes to make cakes. I had come across a recipe for them to be served with a curry sauce. We didn't love the curry sauce, it definitely needed something to combat the slightly gritty curry.
John went to his weekly golf game and I went for a haircut and then went looking for two CONTACT photography exhibits. I found one, at Scotiabank, Nature is Calling, that I didn't really care for.
I realized I had never been in the Scotiabank street level, Old Banking Hall before!
This is the heart of the banking financial district, in the photo below you can see t he BMO sign reflected.
The only piece in the exhibit that I liked.
CIBC has this sign for Canada's 150th birthday coming up in July.
I didn't find the second exhibit, in the CIBC (Canadian Imperial Bank of Commerce) building across the street. But I did come across a fascinating display of historic banking equipment in its lobby. I will have to go back with John as he will enjoy it.
I came home and replanted the herb garden I had bought last week into various pots for the balcony.
I made a mozzarella stuffed meatloaf with mashed potatoes, corn and Brussel sprouts for dinner. Not a bad recipe, but it needed more spices.
Thursday we were treated to lunch at Canoe, as it is one of our favourite restaurants. It is on the 54th floor of the TD building in the heart of the financial district.
The menu always reflects Canadian sourced items.
I had "braised tamarack lamb anchovied turnips, broccoli, spätzle + beurre noisett".
OK so I googled anchovied turnips when I came home as there was no flavour of anchovies.
Seems there are quite a few turnip recipes with anchovies.
John and our host had "b.c. halibut spring vegetable fricassée, taramasalata, charred romaine + crispy brandade fritters". Not sure where the taramasalata was however.
The lobby of the TD building had an interesting display.
Some photos as we walked around.
Dinner was leftover meatloaf after that exotic lunch.
Friday I met my BFF for lunch and a looooong chat!
John golfed.
Dinner was steak, baked potatoes and broccoli.
BOOKS
Reading has definitely taken a back burner the last couple of weeks to knitting and cooking show competition bingeing.
I thumbed (electronically) through a library book, A Beautiful Bowl of Soup this week. The title is from a Lewis Carroll poem: BEAUTIFUL Soup, so rich and green, Waiting in a hot tureen! Who for such dainties would not stoop? Soup of the evening, beautiful Soup! Soup of the evening, beautiful Soup!
It seemed every recipe was a family favourite. It did leave me wanting to make a tomato soup and an onion soup.
I started reading Love May Fail and so far I am enjoying it.
DECLUTTERING
1 bag shredded paper - is there no end?
4 hand towels blue and green. They were looking tired and old.
John - t shirt and a pair of shorts
Some user manuals/brochures that can be found online
Plant pots
I didn't take a photo of these! I had some defrosted beef that needed to be eaten so I Pinterest'ed and found many variations of Thai style meatballs, a very popular street food in Thailand.
Since I don't have a photo of the meatballs I will put in a food photo from Thailand! Our menu, our first day in Bangkok, as we select our lunch.
This would also be amazing in a Thai inspired soup!
MICHAEL SYMON'S THAI STYLE MEATBALLS
INGREDIENTS
1 1/2 pounds ground Pork I used beef
1 teaspoon Salt
2 tablespoons Fish Sauce
2 Garlic cloves (minced)
Sriracha I added about a teaspoon, more next time
1 small Jalapeno (seeded and minced) I would include some seeds OR why didn't I use the Thai peppers I specifically bought this week????
2 teaspoons Lemongrass (chopped) I had just bought a tube of lemongrass paste
1/2 Carrots (grated)
1- inch piece fresh Ginger (peeled and grated)
3 Scallions (white and green parts; finely chopped)
1/4 cup Cilantro (roughly chopped)
2 tablespoons Mint (roughly chopped) didn't add
Breadcrumbs (as needed) I used gluten free
FOR THE SAUCE:
3 tablespoons Chili Paste (such as Sambal) I used Thai red chili sauce but it isn't very hot.
3 tablespoons Soy Sauce
1/4 cup Lime juice
2 tablespoons Sugar I forgot, maybe that is why it was so sour but oh so good!!!
3 tablespoons Fish Sauce
In a large mixing bowl, combine all ingredients. After chopping I opted to pulse through the blender making it easier to combine with the meat.
Drop by rounded tablespoon onto a parchment lined sheet tray. Bake at 400 degrees for 25 minutes or until golden brown and cooked through.
Ingredients
1 pound ground beef
1 egg
1 onion, chopped
1 cup dry bread crumbs gluten free
salt and pepper to taste
1 cup water
1/2 cup cider vinegar
1/2 cup ketchup
2 tablespoons cornstarch
1 cup brown sugar
2 tablespoons soy sauce
Directions
In a large bowl, combine beef, egg, onion, bread crumbs, salt and pepper. Roll into meatballs about 1 to 1 1/2 inches in size.
In a large skillet over medium heat, saute the meatballs until browned on all sides.
In a separate medium bowl, mix together the water, vinegar, ketchup, cornstarch, sugar and soy sauce. Pour over the meatballs, and allow sauce to thicken. Continue to heat until the sauce just starts to bubble.
I have seen hundreds of recipes for slow cooker Mongolian beef online that are pretty much all the same. Some claim this is as good as P.F. Chang's, I have made P.F. Chang's and this IS better.
I made this for the first time. John pronounced as a keeper so here it is. I found it a little salty due to the amount of soy.
Red are my additions.
Ingredients
4 SERVINGS
1 ½ pounds Flank Steak, sliced
¼ cups Cornstarch
2 tablespoons Olive Oil
½ teaspoons mince Garlic, Cloves
¾ cups Soy Sauce I used gluten free soy
¾ cups Water
¾ cups Brown Sugar
½ cups grated Carrot
⅓ cups slice Green Onion (Scallion)
Green peppers Snow peas
Onions
Sriracha sauce (hot chili sauce) Chinese 5 spice Ginger
Directions
Coat flank steak pieces in cornstarch. Add remainder of ingredients to crockpot and stir well to combine. Place flank steak into the crockpot and cook on high for 2-3 hours or on low for 4-5 hours.
In wok or large deep skillet, heat oil over medium-high heat. Add beef, ginger and garlic; stir-fry for 3 minutes or until beef is browned.
Add red and orange peppers, onions and mushrooms; stir-fry until tender-crisp about 3 minutes. Add broth and soy sauce; bring to a simmer. Cover and steam for 1 minute.
In small bowl, combine cornstarch and water; stir into meat and vegetable mixture. Cook stirring, for 1 minute or until sauce is thickened. Serve over cooked rice or noodles.
My mom used to make stuffed flank steak in much the same way as this recipe. She would never have used boxed stuffing as she always made her own.
This is just a slightly upscale version of hers.
I made my own gravy using caramelized onions and homemade stock. I also didn't bother drenching the meat in flour before browning.
I have also stuffed it with spinach or gravy
Mushrooms would be great served with this.
INGREDIENTS
STEAK
1 large fl ank steak, about 1 1/2 lbs (750 g)
3 tbsp (45 mL) olive oil, divided
1/2 cup (125 mL) fi nely chopped onion
1 large clove garlic, minced
1 cup (250 mL) panko bread crumbs
or 1 1/2 cups (375 mL) coarse fresh bread crumbs
1/2 cup (125 mL) freshly grated Parmesan cheese
2 tbsp (25 mL) chopped fresh thyme or basil or a mixture
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) freshly ground black pepper
Kitchen twine
1/4 cup (50 mL) all-purpose flour
SAUCE
2 tbsp (25 mL) all-purpose flour
1 1/2 to 2 cups (375 to 500 mL) beef broth or stock
1/2 cup (125 mL) dry red wine
DIRECTIONS
1. Butterfly steak lengthwise using a horizontal cut (do not cut all the way through to opposite side). Open up on butcher paper; cover with plastic wrap and whack with smooth side of a meat pounder (or bottom of a heavy skillet) until about 3/4 inch (2 cm) thick.
2. Over medium heat, heat 1 tbsp (15 mL) oil until shimmering hot in a medium frying pan. Add onion and garlic; sauté 3 minutes or until onion has softened.
3. Meanwhile toss panko bread crumbs with Parmesan, herbs, salt and pepper in a bowl. Add onion mixture; toss until well combined. Set aside.
4. If roasting right away, preheat oven to 375°F (190°F).
5. Lay pounded steak so grain of meat goes left to right in front of you. Leaving 2 inches (5 cm) uncoated on far long side, pat filling over meat. Beginning near you, tightly roll up the steak forming a neat roll.
6. Cut 5 pieces of twine, each about 20 inches (50 cm) long. Beginning at the middle, tie roast, spacing ties evenly apart. Trim twine ends; discard. Neaten ends of roll by tucking in any spilled filling or ragged bits of steak. (If making ahead, cover and refrigerate for up to a day. Add 15 minutes to roasting time.)
7. Over medium- to medium-high heat, heat 2 tbsp (25 mL) oil until shimmering hot in a large heavy frying pan capable of going into the oven (cast iron is ideal). Meanwhile, roll tied steak in flour until heavily coated; discard flour that does not cling to meat.
8. Add steak to pan, turning for 8 to 10 minutes in total until lightly browned on all sides. Turn roast seam-side down in pan. Place in oven for 30 minutes or until internal temperature is 130°F (55°C). Remove steak to cutting board, cover meat with foil and let rest 10 to 15 minutes (this completes the cooking).
9. For sauce, add flour to hot pan; stir over medium heat for 1 minute or until absorbed. Pour in 1 1/2 cups (375 mL) broth and the wine; gently whisking, bring to a boil. Sauce should be nicely thickened; if too thick, add more broth as needed. Taste sauce; add seasonings as needed. Strain into a warmed container.
10. Slice steak widthwise into 1/2-inch-thick (1-cm) slices, removing strings as encountered.
Ingredients MARINADE 1 pound steak (beef shoulder, flank or skirt) or chicken or fish sea salt and fresh black pepper 1/2 cup fresh lime juice 1/3 cup olive oil 2 cloves garlic, minced 1 small jalapeno pepper, diced, seeds removed (optional) 1/2 teaspoon chile powder 1/2 teaspoon ground cumin 1 teaspoon dried oregano, crushed between fingertips 1 green bell pepper, sliced in 1/3" wide strips 1 red bell pepper, sliced in 1/3" wide strips 1 yellow bell pepper, sliced in 1/3" wide strips 1 large yellow onion, thinly sliced olive oil, for sauteing warm flour tortillas fresh cilantro leaves lime wedges
For serving (your choice): shredded cheddar cheese sour cream shredded iceberg lettuce salsa/diced tomato guacamole/avocado UPDATE MAY 2016 - instead of lettuce use red cabbage and apples
Instructions The night before or morning of pierce the steak an inch apart all over with a fork on both sides; season lightly with salt and pepper. I cut the steak into pieces before I marinade. It gets more seasoning. In a small bowl whisk lime, oil, garlic, jalapeno, chile powder, cumin and oregano together. Season lightly with salt and pepper. Pour over steak in a shallow dish or pan or put the steak in a large Ziploc bag and pour the marinade over. Marinate at least 6 hours or longer in refrigerator. Heat 2-3 tablespoons oil in a large skillet and add peppers and onions, season lightly with salt and pepper and cook over medium-low heat until desired tenderness. Remove to a small platter or dish. Remove the steak from the marinade, wipe off the garlic and pat dry. Heat the skillet over high heat and cook the steak 3-4 minutes on each side depending on how well done you prefer it. You can also grill it if you prefer. Remove to a cutting board and allow to sit for at least 5 (to 10) minutes. Slice into thin strips against the grain at an angle. Serve immediately on warm tortillas with peppers, cilantro, lime and your choice of toppings.
SLOW COOKER UPDATE MAY 2021
Slice the meat against the grain. Set the slow cooker to browning, coat the meat with corn starch and the spices, garlic, salt and pepper. Brown. Add a little beef broth. Set up HIGH for 4 hours. After 3 hours add the sliced green peppers and onions.
SHEET PAN - OVEN JULY 2021
DIRECTIONS:
Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray. In a small bowl, combine spices. Place meat, bell peppers, onion and garlic in a single layer onto the prepared baking sheet. Stir in olive oil and chili powder mixture; gently toss to combine. Place into oven and bake for 25 minutes, or until the meat is completely cooked through and the vegetables are crisp-tender. Stir in cilantro and lime juice. Serve immediately with tortillas.
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Raspberry and dark chocolate cheesecake from Kevin's Closet Cooking. Kevin was one of the first food blogs I found and he's from Toronto. His recipes are always great and easy to make.
