the Beef, etc. Page

Beef & Mango in Beer
Sizzling Steak Fajitas ALA Bear
Lemon - Garlic Shish Kabobs

Beef & Mango In Beer

- ingredients -

12 oz. minced beef
1 cup Red Stripe Beer
1 cup water
1/2 cup mango chutney *
pinch of salt and onion powder
1 tbs. soy sauce
1/2 cup rice
1 cup green peas

- directions -

Combine first six ingredients in a casserole and bake in the oven for 1 hour at 350 degrees. Add the rice and cook for another 1/2 hour. Just before serving add the peas.

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Sizzling Steak Fajitas ALA Bear


1 lb. Flank steak
2 tea. ground cumin
2 tea. chili powder
1/4 tea. salt
1/8 tsp. black pepper
1/4 tsp. red pepper
3 cloves minced garlic
4 (8-inch) flour tortillas
2 c. sliced onion
1/2 of a red bell pepper cut into strips
1/2 of a yellow bell pepper cut into strips
1/2 of a green bell pepper cut into strips
1/2 lime
liquid smoke (just a couple of shakes)


Slice steak diagonally across the grain into thin strips. Combine steak and next 6 ingredients in a zip-top bag and shake well to coat. Heat enough oil in nonstick pan to coat bottom on medium-high heat. Add steak, liquid smoke, onion, and bell peppers. Sauté about 6 min. or until steak is done.

Remove from heat and squeeze lime juice over fajitas. Divide fajitas among warm tortillas roll up and serve with Mexican rice. Now I know it's hard to find a 1 lb. Flank steak so if you have one 2 or 3 pounds just double up your ingredients accordingly. They make great leftovers.

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Lemon - Garlic Shish Kabobs

- ingredients -

1-1/2 pounds well trimmed boneless leg of lamb, cubed
1/4 cup olive oil
2 tbs. lemon juice
8 cloves of garlic, minced
2 tbs. fresh oregano, chopped (or 2 tsp. dried oregano leaves.)
1/2 tsp. salt
1/2 tsp. black pepper
1 red or yellow bell pepper, cut into wedges
1 small zucchini, cut into 1-inch pieces
1 small red onion, cut into 1/2-inch wedges
8 ounces large fresh button mushrooms, stems trimmed
Fresh oregano sprigs for garnish

- directions -

Place lamb in large resealable plastic food storage bag.

To prepare marinade, combine oil, juice, garlic, oregano, salt and black pepper in small bowl; pour marinade over lamb in bag. Seal bag tightly; turn to coat. Marinate lamb in refrigerator 1 to 4 hours, turning once. To prevent sticking, spray grid with nonstick cooking spray. Prepare coals for grilling.

Drain lamb; reserve marinade. Alternately thread lamb, bell pepper, zucchini, yellow squash, onion and mushrooms onto 12 (10-inch) metal skewers;* brush both sides with reserved marinade.

Grill kabobs, on covered grill, over medium-hot coals 6 minutes. Turn; continue to grill, covered, 5 to 7 minutes for medium or until desired doneness is reached. Garnish, if desired.

Makes 6 servings (2 kabobs each)

*If using bamboo skewers, soak in cold water 10 to 15 minutes to prevent burning.

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