Real people share real stories and beef recipes

A beef meal is worthy of getting together, and many people do just that every day. Our new series “Real people. Real stories.” documents authentic moments of people from every walk of life, who come together and celebrate their bond the same way - over a delicious beef meal. Because at Beef. It’s What’s For Dinner.® we believe everyday eating becomes joyful moments when beef is at the center of the table. So, pull up a chair and join us.

comida familiar

Join a group of friends, originally from Mexico City, as they come together over Ribeye Tacos with Chile Morita Salsa to carry on and celebrate the traditions of their culture and homeland.


ribeye tacos with chile morita salsa

Makes 8 servings

INGREDIENTS:

  • 4 pounds beef Ribeye Steaks, Boneless, about 1-inch thick
  • Salsa:
  • 6 Roma tomatoes
  • 1 tablespoon canola oil
  • 3 dried Morita chiles
  • 1 garlic clove, peeled
  • 1/4 white onion, peeled
  • Salt and pepper, to taste

    Tacos:
  • 16 corn tortillas (5 to 6 inch diameter), warmed
  • 3 avocados, sliced
  • 1 bunch fresh cilantro, chopped
  • 4 limes, halved
  • Guacamole, panela cheese, salsa matcha, fresh fruit with tajín, salad, sweetened hibiscus tea (optional)

Cooking:

  1. Heat large skillet or grill over medium heat; add tomatoes and cook 3 to 5 minutes or until they are charred and soft. Remove from the skillet; set aside.
  2. Add oil to skillet; add chiles, garlic and onion. Cook 1 to 2 minutes or until peppers inflate (being careful not to burn, as it will make salsa bitter).
  3. Remove chiles, garlic, and onion from skillet. Place chiles in hot water 1 to 2 minutes, to soak and soften. 
  4. Add roasted tomatoes, soaked chiles, garlic, onion and a pinch of salt in blender container. Cover; pulse until smooth, scraping sides of container as needed. smooth. Pour into serving dish; set aside.
  5. Season steaks with salt and pepper. Place steaks on grill over medium, ash-covered coals. Grill steaks, covered, 5 to 6 minutes per side for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove; keep warm.
  6. Rest steaks 10 minutes; carve steaks against the grain into slices.
  7. Divide beef evenly among tortillas. Top with avocado, cilantro and reserved salsa. Serve with lime wedges and other accompaniments, as desired.

Nutrition:

Nutrition information per entire recipe: 528 Calories; 23.1 g Total Fat (5.9 g Saturated Fat; 0.0 g Trans Fat; 0.5 g Polyunsaturated Fat; 5.2 g Monounsaturated Fat); 130.6 mg Cholesterol; 101.8 mg Sodium; 35.4 g Total Carbohydrate; 3.4 g Dietary Fiber; 3.9 g Total Sugars; 0.0 g Added Sugars; 46 g Protein; 44.2 mg Calcium; 4.0 mg Iron; 950.6 mg Potassium; 0 mcg Vitamin D; 0.2 mg Riboflavin; 17.4 mg Niacin; 0.9 mg Vitamin B6; 2.6 mcg Vitamin B12; 349.1 mg Phosphorus; 8.1 mg Zinc; 48.9 mcg Selenium; 5.3 mg Choline

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sunday meatballs

Coming together every Sunday to enjoy Grandma’s famous Beef Meatballs is a tradition this family keeps going. And everyone is welcome.


Beef Meatballs with Homemade Sauce

Makes 8 servings

INGREDIENTS:

  • 2 pounds Ground Beef (93% lean or leaner)
  • 2 eggs, beaten
  • 1 cup seasoned dry breadcrumbs 
  • 1 cup grated Parmesan cheese
  • 2/3 cup finely chopped fresh herbs (any mix of parsley, oregano, thyme, marjoram, rosemary or tarragon)
  • 6 to 8 garlic cloves, minced
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • Sauce:
  • 1 (8 ounce) jar apricot jam
  • 1 (16 ounce) jar medium chunky red salsa
  • 6 ounces sweet and smoky barbecue sauce
  • Cooked rice or salad greens (optional)

Cooking:

  1. Preheat broiler to high. Combine Ground Beef, eggs, breadcrumbs, cheese, herbs, garlic, salt and pepper in large bowl, mixing lightly but thoroughly. Using 2 tablespoons of meat mixture, shape into 40 1-1/2 inch meatballs. Place on rack in broiler pan that has been sprayed with cooking spray.
  2. Broil, 6-inches from the heat, 4 minutes on each side, or until browned, turning halfway through. (cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
  3. Meanwhile, prepare the sauce by stirring together salsa, jam and barbecue sauce. 
  4. Layer meatballs and sauce in the slow cooker; stir gently to combine. Cook on LOW heat 30 to 45 minutes or until sauce has thickened. 
  5. Serve with cooked rice or salad greens.

Nutrition:

Nutrition information per entire recipe: 404 Calories; 12.8 g Total Fat (5.3 g Saturated Fat; 0.1 g Trans Fat; 1.2 g Polyunsaturated Fat; 4.5 g Monounsaturated Fat); 116.5 mg Cholesterol; 1321.0 mg Sodium; 40.0 g Total Carbohydrate; 0.21 g Dietary Fiber; 20.7 g Total Sugars; 4.0 g Added Sugars; 32 g Protein; 158.9 mg Calcium; 4.8 mg Iron; 662.9 mg Potassium; 0.1 mcg Vitamin D; 0.2 mg Riboflavin; 2.1 mg Niacin; 0.4 mg Vitamin B6; 2.9 mcg Vitamin B12; 318.6 mg Phosphorus; 7.1 mg Zinc; 29.2 mcg Selenium; 99.4 mg Choline

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lion’s share

An Asian Lion Dancing Troupe cook-up their favorite dish - Vietnamese Shaking Beef - with the same rhythm and passion as their traditional dance.


vietnamese shaking beef

Makes 6 servings

INGREDIENTS:

  • 3 pounds beef Skirt Steak, cut into 1-inch pieces
  • 6 tablespoons oyster sauce
  • 6 tablespoons sugar
  • 3 tablespoons soy sauce
  • 3 cloves garlic
  • salt and pepper, to taste
  • 6 tablespoons canola oil
  • 5 to 6 shallots, thinly sliced
  • 1 bunch green onions, cut into 1/2-inch pieces
  • Vietnamese red rice, mixed green, sliced cucumbers and tomatoes (optional)

Cooking:

  1. Combine beef, oyster sauce, sugar, soy sauce. garlic, salt and pepper as desired in a large bowl; turn beef to coat evenly. Cover and marinate 30 minutes.
  2. Preheat large nonstick wok or skillet over high heat; add oil. When oil is shimmering, swirl around wok. Add marinated beef to wok (do not stir).
  3. Stir fry 1 to 2 minutes, shaking the pan to ensure beef is seared on all sides. Add shallots and onions; continue to cook 1 to 2 minutes more or until beef reaches an internal temperature of 145°F for medium as measured by a meat thermometer (do not overcook) and onions are tender.
  4. Serve with red rice, mixed greens, cucumbers and tomatoes, as desired.

Nutrition:

Nutrition information per entire recipe: 470 Calories; 25.7 g Total Fat (8.4 g Saturated Fat; 1.0 g Trans Fat; 1.7 g Polyunsaturated Fat; 11.7 g Monounsaturated Fat); 150.7 mg Cholesterol; 574.0 mg Sodium; 11.3 g Total Carbohydrate; 0.9 g Dietary Fiber; 7.6 g Total Sugars; 6.2 g Added Sugars; 49.3 g Protein; 38.3 mg Calcium; 4.5 mg Iron; 612.3 mg Potassium; 0.1 mcg Vitamin D; 0.6mg Riboflavin; 19.8 mg Niacin; 0.8 mg Vitamin B6; 4.8 mcg Vitamin B12; 300.6 mg Phosphorus; 13.4 mg Zinc; 55.5 mcg Selenium; 102.6 mg Choline

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