Beef Recipes

Beef Recipes

Beef Bulgogi
Poutine with Pot Roast

Crisp fries topped with house shredded beef, Porter sauce, cheese curds and topped with scallions.

 Ingredients:
  • 1 portion Ada Valley Pot Roast (Ada Valley #27882, #27802, #27880)
  • BBQ sauce of choice or Porter sauce (recipe below)
  • 1 serving of fries
  • 1/2 cup cheese curds
  • Scallions, finely chopped
 Instructions:
  • Cook fries to a crisp.
  • Take Ada Valley pot roast portion and mix with a bbq sauce of choice or make a porter sauce.
  • Add pot roast with sauce blend to top of fries in a bowl.
  • Add cheese curds sprinkled over top.
  • Sprinkle top with scallions
  • Serve
Thai Lettuce Wraps

The food and beverage industry predicted experiential dining as a top trend to watch. Engaging your customer in creating a customized entrée out of an array of toppings is a great way to create something that is both unique and fun. Appeal to their sense of adventure by offering build your own Thai wraps. Choose from any one of the following fully-cooked, production saving Ada Valley proteins:

Ingredients:
  • 1 pound of the Ada Valley Meat Crumble of your choice
  • 2 tbsp extra virgin olive oil
  • 3 tbsp reduced sodium soy sauce
  • 2 tbsp light brown sugar
  • 2 tbsp rice vinegar
  • 1 tsp ginger, crushed
  • 1 tsp garlic, minced
  • 1 tsp pepper flakes (optional)
  • 12 butter lettuce leaves
  • 1 cup chopped cucumber
  • 1 cup carrots, matchstick cut
  • 1/2 cup radish, thinly sliced
  • 1/2 cup peanuts, chopped
Directions:
  1. Combine the olive oil, low sodium soy sauce, brown sugar, rice vinegar, and optional pepper flakes in a saucepan. Add the selected protein, stir well, and reheat to 165 degrees Fahrenheit.
  2. Clean and prep vegetables.
  3. Layer each leaf lettuce with 1/4 cup of protein topped with a layer of cucumber, then add matchstick carrots and a sprinkling of chopped peanuts. Top with a dash of soy sauce.
Beef Stroganoff

Comfort food at its best. This recipe uses Ada Valley item #68175 – Diced Beef Stew Meat. This beef is USDA select or higher and trimmed to less than 1/8″ fat making it an excellent, tender meat choice for stews, stroganoffs, and combination dishes. It contains 24 grams of protein per 4 oz serving, with only 10% saturated fat and 60 milligrams of sodium.

Directions:
  • 2 tbsp extra virgin olive oil
  • 1 pound mushrooms, sliced
  • 1 white onion, sliced
  • 2 tsp garlic, minced
  • 1/2 tsp salt
  • 1 tsp pepper
  • 2 pounds diced beef stew meat
  • 1 1/2 cups beef broth (low sodium for healthcare)
  • 1/4 cup flour (omit for gluten free option)
  •  8 cups extra wide egg noodles, cooked
  • 1/2 cup sour cream, low fat
  • 1 tbsp dijon mustard
Directions:
  1. Sauté mushrooms and onions over medium heat until onions are caramelized and mushrooms are tender, adding garlic at the end of the cooking process. Remove from skillet.
  2. Cook beef stew along with salt and pepper in the same skillet until cooked.
  3. Add 1/4 cup flour, thoroughly coating beef. Slowly stir in beef broth and bring to a boil for 1 minute.
  4. Reduce heat, add sour cream and dijon mustard.
  5. Serve over egg noodles.

This entree looks colorful served with a side of cooked baby carrots.

Wedding Soup

Wedding soup is Italian in origin and is named as such because of the marriage, or unity, of ingredients. This unique soup is rich in nutrients, flavors, colors, and textures. It can be made using our flexible Beef Meatloaf slices #27836. This ingredient hack can save you plenty of time and will result in a high quality, uniform, and flavorful meatball.

Ingredients:
  • 1 tbsp extra virgin olive oil
  • 1 1/2 cups onions, diced
  • 1 1/2 cup carrots, diced
  • 1 cup celery, diced
  • 1 1/2 tbsp garlic, minced
  • 1/4 cup fresh dill, minced (optional)
  • 9 cups chicken broth (choose low sodium for healthcare or senior living setting)
  • 1 cup dry acini de pepe or orzo
  • 6 oz fresh spinach, chopped
Directions:
  1. Divide each 4 oz meatloaf slice into 6 equal portions, form ball and cook in a skillet with 1 tbsp. olive oil over medium-high heat until fully cooked.
  2. Sauté the onions, carrots, and celery for 7-9 minutes, adding in garlic for the final minute.
  3. Add in the chicken broth and bring to a boil.
  4. Reduce heat to a simmer. Add remaining pasta and spinach ingredients, including the cooked meatballs. Cook for 10 minutes covered or until the pasta is al dente.
  5. Top with freshly shaved parmesan and enjoy!
Chicago Style Italian Beef

National Sales Manager, Chris Postmus, shares one of his favorite recipes. Ada Valley Choice Meats has many options: fresh or frozen, regular or low sodium, for both restaurant and healthcare settings.

Ingredients:
  • 11-14 lb roast (Ada Valley #27916, #27901, or #27917)
  • 7 oz or to taste Italian Seasoning Mix using juice that is in the bag which gives almost 100% yield
  • 2 jars pepperoncini peppers depending on level of spiciness
  • 8-10 sweet green peppers
  • 42, 6-inch French bread or hoagie buns

This recipe is easy to reproduce. The beef easily pulls apart and it holds up well. You can further customize your hoagie by adding the traditional melted provolone (240 mg of sodium per oz) or try Swiss (54 mg of sodium per oz) if you are looking for a lower sodium cheese.

Fun fact – The hoagie originated during the Great Depression. Shipyard workers would bring these hearty Italian sandwiches wrapped in newspaper to help get them through their grueling workday. We recommend using parchment paper in lieu of the newspaper.

Beef Steak Salad with Dried Cherries

A hearty salad like this one can live on your menu year-round. It is protein-rich with a nice mix of sweet and savory/creamy and crunchy. This recipe is a restaurant favorite and can be made using Beef Strip Sirloin Steak.

 Ingredients:
  • 1 lb beef sirloin, cut into wedges or strips. Refrigerate and marinate for 30 minutes before cooking to a safe serving temperature. Combine the following:
  • Mixed greens
  • 1/2 cup dried cherries
  • 1/4 cup crumbled blue cheese  
  • 1/4 cup candied walnuts
  • 1/4 cup crispy, thinly cut fried onions

Top with the cooked beef sirloin strips followed by crispy fried onion for a beautiful presentation.

Prime Rib Sandwich

A delicious sandwich made with Ada Valley’s Prime Rib, caramelized onions, swiss cheese, and onion rolls. 

 Ingredients:
  • 5 oz. of Ada Valley Prime Rib #27930
  • 1/2 tbsp of blackening seasoning
  • 1/2 tbsp of vegetable oil
  • 2 oz. of caramelized onions
  • 1 oz. of liquid margarine
  • 1 onion roll
  • .75 oz. of sliced swiss cheese
  • 3 oz. of au jus prepared
  • 4 oz. souffle cup

Instructions:

  • Evenly coat the Prime Rib slice with blackening seasoning on each side
  • Heat pan to 500 F+ and add oil
  • Place seasoned Prime Rib slice into pan, cook 90 seconds on each side
  • Top with 2 oz. of caramelized onions
  • Add slice of swiss cheese
  • Place .5 oz. of liquid margarine on each side of the onion roll
  • Place onion roll on 350 F griddle and toast til golden brown
  • Place Prime Rib slice and toppings onto onion roll
  • Serve with 3 oz. au jus in souffle cup

 

Barbacoa Beef Melt

A delicious texas toast sandwich with a perfect mix of sweet and spicy flavors.

 Ingredients:
  • 2 slices of Texas toast
  • 1 slice of pepperjack cheese
  • 4-6 jalapeno slices
  • 2 oz. of crispy tortilla threads
  • 2-4 oz. of chili lime sour cream
  • 4 oz. of chili laced barbecue sauce
  • 6 oz. of Ada Valley Beef Chuck Pot Roast

Instructions:

  • Toast the texas toast until golden brown
  • Toss the Ada Valley Beef Chuck Pot Roast with the chili laced barbecue sauce
  • Heat up the tossed meat to desired temperature
  • Place the slice of pepperjack cheese onto a slice of texas toast
  • Place the jalapeno slices onto the texas toast as desired
  • Place the tossed meat onto the texas toast
  • Spread the chili lime sour cream onto the sandwich
  • Sprinkle the crispy tortilla threads onto the sandwich

 

Beef and Mushroom Roll

A delicious and unique meal for mushroom lovers!

 Ingredients:
  • 1 pound of Ada Valley Ground Beef
  • 1 small, chopped onion
  • 1 can (4 ounces) of mushroom stems and pieces, drained
  • 1/4 cup of dill pickle relish
  • 1 teaspoon salt
  • 1/4 teaspoon of ground mustard
  • 1/4 teaspoon of pepper
  • 2 tablespoons of all-purpose flour
  • 1/3 cup of water

Instructions:

  • In a large skillet put cook ground beef, add the onion, mushrooms, relish, salt, mustard and pepper. Combine flour and water until smooth; stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Set aside.
  • Set aside 1/4 cup meat mixture. Spread remaining mixture over dough to within 1 in. of edges. Roll up, starting with a long side; pinch seam to seal. Place seam side down on a greased baking sheet; brush with some milk.
  • Bake at 425° for 15-20 minutes or until golden brown.
  • You can use 1/4 cup chopped dill pickles in place of the relish (small change),  If you don’t  have mushrooms you can combine the reserved meat mixture with a can of mushroom soup instead of the gravy.