Ground Beef Stir Fry

Serves 4

INGREDIENTS:

Stir Fry:

• 1 1/2 pounds ground beef

• 1 red bell pepper, thin strands

• 1 yellow bell pepper, thin strands

• 12oz white mushrooms, sliced

• 2 large carrots, thin strands

• ½ bunch green onions, sliced, for topping

• 3 garlic cloves, minced

• 3 Tablespoons oil, for sauteing (avocado or olive), divided

Sauce:

• 6 Tablespoons soy sauce

• 4 Tablespoons brown sugar, lightly packed

• 3 Tablespoons sesame oil

• 2 Tablespoon sesame seeds

DIRECTIONS:

1. Pre-cut all vegetables. Cut the peppers and carrots into thin strands. Slice the mushrooms. Finely cut the green onions.

2. Combine all the ingredients for the sauce and set aside.

3. Heat 1 Tablespoon oil in a large skillet. Cook ground beef in the skillet, breaking up the meat as it’s cooked. Remove meat from skillet, set aside and cover.

4.  Using the same skillet, add the garlic, mushrooms, carrots, and peppers with the remaining 2 Tablespoons of oil. Cook until vegetables are tender.

5. Add ground beef back to the vegetables, pour in the sauce, and mix well. Cook for an additional 3 minutes and remove from heat.

6. Serve over rice, coconut rice, or noodles. Top with green onions

Enjoy!

Ground Beef Wellington

Makes 8

INGREDIENTS:

• 2 eggs beaten

• 1 1/2 pounds ground beef

• 4 tablespoons saltine crackers or bread crumbs, crushed

• 2 tablespoons dried parsley

• 1 teaspoon salt

• 1 tablespoon cream

• 3 tablespoons butter

• 1 small onion chopped fine

• 4 cloves garlic minced

• 8 ounces baby bella mushrooms

• 1/2 cup red wine or grape juice

• 1 teaspoon basil

• mozzarella cheese optional

• 2 sheets puff pastry

• salt and pepper, to taste

DIRECTIONS:

1. Heat oven to 400 degrees.

2. Mix the eggs, ground beef, bread crumbs, parsley, salt and cream. Set aside.

3. In a large saucepan melt butter. Add onion and mushrooms.

4. Cook on medium high heat until mushrooms sweat and onions are translucent.

5. Turn down to medium while you add the garlic, red wine, and basil.

6. Turn the heat back up to high and continue to cook until reduced.

7. Remove from heat. Cool.

8. Lightly grease a cookie sheet or baking pan.

9. On a lightly floured surface lay out pastry sheets. Cut each sheet into 4 squares

10. Spread mushroom mixture across each square. Top with thin layer of mozzarella cheese

11. Put 1/2 cup of meat mixture (formed into flattened balls) on top.

12. Pull corners up over meat and pinch edges together.

13. Put the bundles on a cookie sheet with seam side down.

14. Cut small slits on top and brush the tops with cream or beaten egg.

15. Bake for 30-40 minutes or until golden brown and meat is cooked through.

16. Serve and enjoy!

Homemade Beef Jerky

INGREDIENTS:

• 2 pounds of Saint John’s Organic Farm ground beef

• 2 tsp salt

• 2 tsp pepper

• 2 tsp Worcestershire sauce

• 1 tsp onion powder

DIRECTIONS:

• Mix seasonings into beef. Press out with a jerky gun (this is the “big gun” I use), roll flat with a rolling pin, or just form thin “pancakes” with your hands to make strips.

• Dry in a dehydrator (note: place the beef strips on the rack making sure that they are not touching or overlapping. Leaving space in between the slices allows the air to better circulate and dry the meat). Turn the dehydrator to 160 degrees and let run for about 4 hours. Check every 30 to 60 minutes until the jerky is done.

• Depending on the dehydrator and the thickness of the jerky, it may take between 4 and 12 hours for the jerky to fully dry. You can also use an oven, or a smoker, following the same instructions.