Mongolian Beef | 30 Minutes

Mongolian Beef

Recipe developed by Sara - All Power to the Plants

prep time: 15 minutes // cook time:15 minutes // total time: 30 minutes

3-4 servings

Ingredients:

• 1 tablespoon avocado oil (or other flavorless oil, divided)

• 1 pound Homestead Wisconsin sirloin steak (thinly sliced)

• 2 garlic cloves, minced

• 1 teaspoon arrowroot powder + 1 tablespoon water

• Sliced green onion (for garnish)

For the Sauce:

• ⅓ cup coconut aminos

• ⅓ cup chicken broth

• 1.5 tablespoons coconut sugar

• ¾ teaspoon loosely packed freshly grated ginger 

• 1 teaspoon honey

• ¼ teaspoon fish sauce

• Pinch of red pepper flakes

• Pinch of salt

Directions:

1. Add all the sauce ingredients to a small mixing bowl. Stir to combine and place aside.

2. Heat a large pan over medium heat. Add ½ tablespoon of oil. Cook the steak in batches, being sure not to overcrowd the pan. Place aside. 

3. In a separate pan, add the remaining ½ tablespoon of oil with the garlic. Sauté for 2-3 minutes, until fragrant, being sure not to burn the garlic. 

4. Add the sauce and bring to a simmer while stirring. Taste and adjust to your liking.

5. In a small bowl, add the arrowroot powder and water and whisk until no clumps remain. Stir in the sauce ingredients, stirring constantly, until the sauce thickens.

6. Add the cooked steak and stir until coated.

7. Enjoy immediately!

Baked Lamb Meatballs with Garlic Feta Sauce + Mint

Baked Lamb Meatballs with Garlic Feta Sauce + Mint

recipe courtesy of Sara - All Power to the Plants

prep time: 15 minutes // cook time: 30 minutes // total time: 45 minutes

yields 15 medium-sized meatballs

Ingredients:

For the Garlic Feta Sauce: 

• 4 oz. feta crumbles

• 1-2 garlic cloves (to taste. for instructions on substituting roasted garlic, see below)*

• 3 tablespoons plain yogurt

• ½ tablespoon freshly squeezed lemon juice

• ½ teaspoon honey

• Freshly chopped mint (for garnish)

For the Lamb Meatballs:

• 1 pound Homestead Wisconsin ground lamb

• ¼ cup blanched almond flour (add 1 additional tablespoon at a time if necessary to bind) 

• 1 egg (lightly beaten)

• ½ teaspoon fine sea salt 

• ¼ teaspoon cumin

• ¼ teaspoon dried oregano

• Freshly cracked black pepper (to taste)

Directions:

For the Garlic Feta Sauce:

1. Add all of the sauce ingredients (besides the mint) to a food processor. Pulse until smooth and creamy. Taste and adjust to your liking.

For the Lamb Meatballs:

1. Preheat your oven to 375°F. 

2. Line a baking sheet with parchment paper. Place a wire rack on top and set aside (optional, but prevents sogginess).

3. Add all meatball ingredients to a large mixing bowl and mix until well combined.

4. Using a medium sized cookie scoop, make 15 meatballs, and place on the parchment lined wire rack baking sheet.

5. Bake for 20-30 minutes or until fully cooked.

6. Serve your meatballs with the garlic feta sauce, garnish with mint, and enjoy!

For the Roasted Garlic (Optional)*:

1. Preheat your oven to 300°F. 

2. Cut the top of one small head of garlic so the top of the cloves are visible. Place on a piece of aluminum foil and pour 1 tablespoon of olive oil on top and a sprinkle of salt. Wrap the head of garlic tightly and place on a baking sheet.

3. Bake for 1 hour 10 minutes. The garlic should be fragrant and slightly browned. 

4. Once the garlic is cool enough to handle, squeeze the garlic cloves (½ of the head or more) into the food processor. 

Homemade Gyros

Homemade Gyros

These gyros were such a big hit I had to share them with you. They use our 100% grass-fed and grass-finished ground beef and lamb and are savory and utterly delicious.

‘order of events’

You’ll want to start by making the sauce, to make sure it has time to marinate. After that you can start on your meat and once that is in the oven slice and dice your toppings.

Ingredients | for the meat

Pita bread for building your sandwich

• 1 pound ground lamb

• 1 pound ground beef

• 2 tablespoons butter

• 2 large eggs

• 1/2 cup milk

• 2 tablespoons lemon juice

• 1 cup dried bread crumbs

• 1 medium onion, finely chopped

• 6 cloves garlic minced

• 4 teaspoons kosher salt

• 2 teaspoons black pepper

• 2 teaspoons dried oregano

• 1/2 teaspoon dried rosemary

• 1 teaspoon dried thyme

• 2 teaspoons dried cumin

How to |

Preheat your oven to 350 degrees.

Chop, mince and combine all ingredients in a large bowl. Use your hands to knead the ground meat and other ingredients until well combined. After mixing take a 1/2 cup of meat and patty it, place it on a sheet of wax paper or on a greased cookie sheet. Shape the patty into a long sliver, about the same thickness as you would make a burger, using your pita bread as a guide to making the appropriate length; use more meat if necessary. Place all your patty meat on the sheet pan and place it in the oven. Cook 15-20 minutes or until cooked through. I used my broiler function to get a nice ‘crisp’ on the outside after it had been in the oven 15 minutes. Remove from the oven and serve hot.

Ingredients | for the sauce

• 2 cups plain Greek Yogurt

• 1 cucumber, diced small

• 1 teaspoon kosher salt, to get some water out of the cucumbers before combining

• 1 clove garlic, minced

• zest from 1 lemon

• juice from 1 small lemon

• 2 tablespoons fresh dill

• 1/2 teaspoon salt

• 1 tablespoon olive oil

• black pepper to taste

How to |

Slice your cucumbers length-wise and remove the seeds. Dice them into small chunks and place in a small bowl. Use salt to bring water out of the cucumber, let sit for 15 minutes. Use your hand and squeeze the cucumber over your sink and allow the excess moisture to come out. Combine the cucumber in a large bowl with the other ingredients. Mix well and place covered in your fridge for 30 minutes, longer if you have time. This can be prepared up to 24 hours ahead of time.

Toppings

• Garden fresh tomato sliced thinly, use two medium tomatoes if serving more than 6 guests

• 1 small cucumber, sliced thinly

• 1 medium onion, sliced thinly

Serve

Assemble your toppings on a pita, making sure to cover them with the sauce, this is what really brings out the flavor of your gyros! Enjoy!

Easy Steak Kabobs

Easy Steak Kabobs

Cut a sirloin steak into cubes, or use kabob meat.

• In a small bowl put a 1/4 cup of soy sauce and place cubes of meat into it, being sure to cover all sides.

• For a single steak you'll need roughly 4 skewers, take your meat out of the soy sauce and place them on the skewer. If you have any seasonal veggies from the market cube them (peppers, zucchini and onion are our favorites) and add them between your meat.

• Once you have your skewers prepared it's time to get the grill ready. Turn your gas grill to medium heat, place skewers on the grates and cook for 5-10 minutes on each side, or until veggies are tender. I cook mine on a charcoal grill for the best flavor, cooking them 10-15 minutes per side, or until veggies are tender.

• Serve 1-2 skewers per person

Cooking Cast Iron Steak With Digital Download

Bologna Bites | An Easy Appetizer!

Easy Bologna Bites

Try this recipe for an easy appetizer your guests (and family) will love!

Prep

1. Slice your ring bologna into thin slices

2. Heat a large skillet to medium heat (if cast-iron) or medium-high for all other pans

3. Coat your pan with a thin layer of olive oil (about 2 TBSP)

Cook

1. When your pan is hot and your bologna is sliced, place it in the bottom of the pan, if possible in a single layer. Sear the bologna, roughly 3 minutes per side. Use a tongs to flip your bologna after 3 minutes or until seared (brown)

2. Flip your bologna and repeat searing on the opposite side, roughly 3 minutes

3. After your bologna is seared add- in 2 tsp tomato sauce, 1 tsp apple cider vinegar, 1 tbsp yellow mustard and stir until coated. Simmer until ingredients create a paste.

4. Serve hot

Ingredients

1. 2 tsp tomato sauce

2. 1 tsp apple cider vinegar

3. 1 tbsp yellow mustard

4. 1 16 oz ring bologna

Cooking Lamb

How to Cook Lamb

Rather than pretend to be a chef, I’m going to let you learn from the pros and give you the resource I use in my own cooking adventures with lamb. The American Lamb Board has great resources and recipes available on their website.

If you love to cook lamb and have recipes you’d like to share, I’d love to highlight them here!

*** When you purchase lamb from Homestead we include a recipe guide and a temperature guide for your kitchen produced by the American Lamb Board. I am so grateful for the materials they provide us, producers, to help us best advise you on how to get the most flavor and nutrition out of your lamb.

Recipe | 30 minute Garlic Cilantro Lamb Shoulder Steaks

30 minute garlic cilantro lamb shoulder steaks

Ingredient List

2 Homestead lamb shoulder steaks, serve 1 per person

4 tbsp olive oil

1 tbsp garlic salt

1 tsp red pepper flakes

4 tbsp fresh cilantro

How to Make This Deliciousness

Preheat a cast-iron/stainless steel pan over high heat. Drizzle the shoulder chops with the olive oil and generously season with garlic salt and red pepper on both sides. Place the shoulder chops in the hot pan then sear for 2 minutes per side, do not cook longer or your chops will be over-cooked. Flip the lamb chops onto the fat side and allow to sear for 1 minute, until the fat has started to render and caramelized. Remove from the pan and allow to rest for five minutes before serving.

Serve with roasted vegetables

Slice your favorite vegetables, drizzle with olive oil. Cook for 30 minutes at 375 degrees. Flip after 15 minutes.

Recipe | 30 Minute Dinner - Lemon Garlic Lamb Chops

Lemon Garlic Lamb Chops & Roasted Vegetables

Lamb chops are such an easy, delicous and quick way to serve dinner.

This recipe is designed to get dinner on the table in 30 minutes. So the next time you're looking for something quick that your family will love, be sure to try this recipe.

***Recipe is for 2 people. double as necessary.

Roasted Potatoes

4 thinly sliced red potatoes 
1/2 head of broccoli sliced
4 tablespoons olive oil
1 tablespoon garlic salt (or more to taste)

How to Cook

Heat your oven to 350 degrees
Chop potatoes and broccoli and place on a baking sheet
Drizzle olive oil and add garlic salt
With your hands lightly mix to coat the vegetables with olive oil and garlic salt
Put in the oven for 30 minutes.

While your vegetables are roasting get the lamb chops ready, start them 15 minutes after putting vegetables in the oven.

Lamb Chops

4 Homestead lamb chops, serve 2 per person
2 tbsp olive oil
juice of 1 lemon, approximately 3-4 tablespoons
2-3 tsp dried oregano
1 tsp red pepper flakes
2 tsp thyme leaves
4 garlic cloves crushed
1 tsp salt
pepper to taste

How to Cook

Pre-heat a cast-iron/stainless steel pan over high heat.

Drizzle the lamb chops with the olive oil and lemon juice, generously season with the herbs and spices on both sides. 

Place the lamb chops in the hot pan then sear for 2 minutes per side, do not cook longer or your chops will be over-cooked.

Flip the lamb chops onto the fat side and allow to sear for 1 minute, until the fat has started to render and caramelized.

Remove from the pan and allow to rest for five minutes before serving.


Remove your roasted vegetables when they can be easily pierced with a fork. Serve lamb chops with roasted vegetables and a lemon wedge. Enjoy!

Recipe | Grilling the Perfect Grass-fed Steak

It's grilling season!

Today I'm sharing how to perfectly cook any of our delicious Homestead steaks. I can't seem to keep steaks in the freezer so I thought it seemed appropriate to give you some how-to on cooking this incredible cut of beef.

Grass-fed meats are lean (you already know this) which can cause them to become dried out and tough rather quickly on the grill. To avoid this I cook our steaks on in-direct heat and only until medium-rare. This keeps Homestead steaks perfectly juicy and I'm sure you won't be disappointed with the flavor.

How to cook your perfect grass-fed steak

First pat your steak dry, this will allow your steak to sear and give you those beautiful grill marks.

Lightly season with salt, pepper or your favorite steak seasoning.

Place your steak over a flame to sear, about 2 minutes per side.

Remove steak from flame and place in an unheated area of your grill, just get it off the flame.

Cook on indirect heat for 5-7 minutes per pound.Do not open your grill during this time. Allow your steaks to reach interior temperatures of 120-130 degrees.

Remove your steaks and allow to rest 5 minutes.

I hope you enjoy your grilled steak as much as I do!

pin it!

Recipe | Red Wine Roast

Red Wine Beef Roast

Roast season is coming to an end, but don't let this recipe sit on the shelf until fall!

Ingredient List 

3 lb Homestead Roast (Chuck will be shred-able)
1 cup flour, for dredging
3 garlic cloves, chopped
1 large red onion, sliced thin
3-4 cups beef broth
1 cup red wine (Shiraz or Cabernet) *
2 Tablespoons Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon sage
1 bay leaf

To Make This Deliciousness

 Dredge your roast in flour then sear in olive oil. Once seared remove your roast add your garlic and onion to the pan and saute. Once your garlic and onion are soft add your white wine and bring to a boil for 3 minutes. Add your remaining ingredients and cook for 3 hours at 275 degrees.
Let sit for 20 minutes and serve with your favorite red wine.

Recipe | Hungarian Goolash

Hungarian Goolash

Ingredients |

1 package Homestead stew meat

3 tablespoons olive oil

2 tablespoons of all purpose flour

2 tablespoons tomato paste

2 tablespoons paprika

Dash of pepper

2 onions, sliced and diced

2 bell peppers, sliced

2 cloves of garlic, minced

1 can of diced tomatoes in juice

3 cups beef stock

2 tablespoons corn starch

How to Make This Deliciousness |

In your dutch oven heat olive oil. Coat stew meat in flour and sear. Add garlic and onions to soften and bring out the flavor. Once the meat is browned add in diced tomatoes, paprika, pepper, tomato paste and beef stock. Cook at 325 degrees for 3 hours stirring occasionally. After 3 hours remove from oven and add bell peppers and corn starch. Cook for an additional 30 minutes. Let sit and thicken prior to serving. Serve on a bed of noodles and top with cilantro, of course.

I hope you enjoy this as much as we did!

Recipe | Cuban-Style Shredded Beef

Cuban-Style Shredded Beef

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Here is an easy recipe that spices chuck roast up a bit.

Ingredients |

6 cloves garlic

2 tablespoons olive oil

3 lb. Homestead Chuck Roast

2 (8 ounce) cans tomato sauce

1 medium onion, thinly sliced

4 chilies diced

2 teaspoons dried oregano

2 teaspoons salt

1 tablespoon ground cumin

1/2 teaspoon red pepper flakes

1/4 cup chopped cilantro + more for garnish (I LOVE cilantro)

How to Make this Deliciousness |

In a skillet heat oil and garlic, sear roast until brown on each side. Since I like to keep things simple, slice, dash and dump all the other ingredients in your crockpot and mix. Add your roast into the crockpot and cover with sauce.

Cook on low for 8 hours. Shred and serve over rice or in a tortilla shell.

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I'd love to share an amazing compliment to this recipe. Cuban-style beans. I admit this is almost the best part of the pair and they are SO SIMPLE.

Ingredients |

1 tablespoon oil

1 medium red onion, diced

1 jalapeños, seeded and diced

4 cloves garlic, minced

2 cans of black beans, rinsed and drained

1 cup warm water

1 teaspoon salt

1 teaspoon ground cumin (I love this spice and I think an extra dash is delicious)

1 teaspoon chili powder

3 tablespoons cilantro

3 limes juiced

How to Make this Deliciousness |

Heat oil in a saucepan and saute the red onion and jalapeños until soft. Dice, mince and dump all the ingredients into the pan. Heat the beans, garnish with extra cilantro and serve. Yes, it's that simple and again so delicious.

Serve on the side of your cuban-style beef.

I hope you enjoy this recipe as much as Matt and I did. Who knew that a simple chuck roast could be so tasty.

Recipe | Slow Cooker Barbacoa Beef

Barbacoa beef

Ingredient List |

3 lbs Homestead Chuck Roast

2 Tbsp olive oil

3 - 4 chipotle chilis in adobo

1 cup beef broth

4 cloves minced garlic

1½ Tbsp ground cumin

1 Tbsp dried oregano

¾ tsp salt

½ tsp ground black pepper

¼ tsp ground cloves

¼ cup fresh lime juice

How to Make This Deliciousness |

In a large pan or cast-iron skillet, warm the olive oil. Place one thawed chuck roast in the large pan, searing both sides. In a bowl combine the rest of the ingredients. Once seared place the chuck roast in your crockpot. Pour the contents of your bowl of goodies onto the roast. Place the roast on High for 6 hours or slow cook on low all day (8-9 hours).

Shred your delicious beef and serve in a warm taco shell with fresh cilantro, corn, tomatoes, and red onion. This recipe has just the right amount of hot spice and I hope you enjoy this recipe as much as Matt did last night :)

Enjoy!