Before I continue with today’s recipe post, I wanted to say a quick, but very heartfelt thank you for all the support Beef on a Budget has received! We are overwhelmed at the amount of viewers who have visited  our site, to date there have been 1133 views with 615 of them being just on Tuesday alone. I want you to know that Anna-Lisa and I are humbled, and appreciate the support of so many industry leaders. Your encouragement has reiterated our belief that this is a unique marketing strategy and is for the benefit of every American Beef Producer. From the cow calf producer to the meat case, increased consumption of this quality, safe and convenient product is our main goal.

I want to take a few moments to highlight a few people that we owe special thank you’s too, Todd McCartney at Working Ranch Magazine, Rachel Williams at Ranch House Design, President Jill Ginn and Desta Crawford of American National CattleWomen, Kalyn Bischoff for use of cited photos, as well as Agricultural Communications and Animal Science professors here at Oklahoma State University. Your belief and blessing of this venture mean more to us than you may realize. Thank you!

Now, let’s spice it up with a new creation making its debut on Beef on a Budget!

Southwestern Stir Fry

This is a new twist on two favorites, fajitas and the typical Asian stir fry. Our guest photographer of the evening, the talented Miss Michelle Jones, aided us in taking pictures while we collaborated on this new recipe’s creation.

Southwestern Stir Fry | Mr. Brown’s Pico de Gallo
Anna-Lisa’s
Guacamole

Stir Fry you will need:
2 lbs. Sirloin Tip Steak, thinly sliced
2 Colored Bell Peppers (or whatever you have on hand)
1 Chipotle Red Pepper, canned and fire roasted
1/2 Onion
1 T. Minced Garlic (we like in the jar)
¼ cup Cilantro, chopped
1 lemon, squeezed
½ cup Grapefruit Juice
¼ cup Shiner Bock, Texas Brew
Cooked Brown Rice

Step 1. Thinly slice the steak across the grain and combine with grapefruit juice, garlic and cilantro in a large skillet. Cook on med-high heat (if you are using electric, like we unfortunately do, be careful the heat will get away from you!) Below you will find the Nutritinal Facts on the beef we bought today.

Stop 2. Cook for 8 minutes before you add your thinly sliced vegetables and chipotle pepper, cook for another 5 min, because you want your veggies soft, but not falling apart.

Step 3. Right before you remove from heat add your Shiner. Turn off your heat and serve with rice.

Mr. Brown’s Pico de Gallo

My dad is one of the best cooks in the country and he has taught me more about cooking beef than anyone else! His Pico de Gallo is the best you’ve ever tasted, this is my attempt at making it with all the same ingredients, yet I still can’t get it to taste just right, missing his magic touch I’m afraid.

When making Pico de Gallo, a small chop is best. It makes it easier to scoop with a tortilla chips. This is a great appetizer, and be prepared you can NEVER make too much, it does not go bad. That is if you ever have left over’s. It can be double tripled or quadrupled and is good for breakfast, lunch and supper!

1 Onion, fine chop
4 Roma Tomatoes, fine chop
1 Jalapeño (for mild version, cut in half)
½ Bundle of Cilantro
1 large Lime (squeeze and leave in bowl)
Salt and Pepper to taste (he uses a lot of pepper)

Stir, serve early, and expect a crowd! When I get the chance to go home, I ask for Steak and Pico, nothing says home like it!

Anna-Lisa’s Guacamole

My new favorite way to eat this southwest favorite!

3 Ripe Avocados
¼ cup Cottage Cheese (trust me, makes it!)
¼ bundle Cilantro (yes, third times charm!)
1 T. Garlic, fresh or from jar
¼ Onion, fine chop
1 Lemon, squeezed
½ sm. jar Green Chilies’ (if you can get ‘em from New Mexico, they are the best!)

Smash the avocados with a fork or spoon, add the cottage cheese, cilantro, garlic, onion and chilies’ in the bowl you plan to serve it in.  Mix well, add the lemon juice.  Leave the pit of one avocado in the bowl to reduce oxidization.  Serve with chips and enjoy!

Total Cost For 3 People:
Steak : $3.98
Peppers: $3.50
Cilantro: $0.88
Green Chilies’: $.78/2 .39
Onion: $0.68
Jalapenos: $0.95
Rice $0.35
Avocados (on sale) $0.38 * 3 1.14
Cottage Cheese $0.40
Lemons and Limes: $1.00
Tomatoes: $1.74

Total Cost per plate: $5.00

**A dollar stretching favorite of my family, is buying is the new and improved Great Value Tortilla Chips, they are a good buy compared to the more expensive brands, but still have that great taste!

Enjoy being with the ones you love and eat up!
~Amy

(c) all rights reserved by BeefonaBudget.com

Advertisements