Easy Sheet Pan Fajitas can be prepped up to a day ahead and refrigerated, or quickly marinated at room temperature for 30 minutes before cooking. They cook in about 20 minutes and make a great weeknight meal. Our recipe includes a homemade fajita spice blend, but you could substitute 2 tablespoons of a prepared fajita rub or seasoning packet. Jalapeños are optional, but add a nice heat level to the marinade and finished fajitas.
Grab your knife and start the clock for fast food, Snake River Farms style! New York Strip Slices are the star of the stir-fry show, cooking up in mere minutes alongside broccoli florets, bell pepper strips, baby corn and sugar snap peas. A quick-fix garlicky soy sauce bubbles until thick and syrupy, leaving you with only one decision to make: Will you serve this 30-minute dinner winner over rice or noodles?
Smoked Short Ribs are transformed into delicious homemade enchiladas with roasted poblano and tomatillo green sauce, and stuffed with cheese and roasted peppers. They can be prepped in advance and baked just before serving. This is a great way to use cooked short ribs for a family meal. You could substitute a store-bought green enchilada sauce, but this one is worth the effort of roasting the ingredients and simply blending them together in a blender or food processor.
American Wagyu Short Ribs smoked slow and low in this simple no-spritz, no-wrap recipe. They are trimmed and seasoned with SRF x Jacobsen Salt Co. Garlic and Black Pepper Infused Salt, or simply salt and pepper. By simply cooking these plate short ribs at a consistent temperature, they transform into the most tender and beautiful cut that can be enjoyed on their own or transformed into an array of elegant main dishes.
Birria is a Mexican style stew that originates in Jalisco, Mexico. Here, Chef Jorge Velazquez uses short ribs and the flavors of birria in a unique way. The dish is served with two sauces, a side of tortillas, and a garnish of white onion and lime.
Snake River Farms American Wagyu ground beef really brings up the flavor on this classic dish. This meatloaf is best cooked the day before serving, allowing it time to set up. If time allows, I recommend making the meatloaf two days in advance, so all the flavors meld and mix. Then bake the next day and serve the following day.
Meatloaf is so versatile. You can serve it with tomato base accompaniments (can you say ketchup?) for a traditional presentation. I love it just sliced cold on a sandwich. Change it up and serve with a throwback 80s mushroom sauce or lighten it up with a springtime quick dilly gravy sauce. I like to serve this with pickles or a fresh À la minute shaved fennel salad with lemon juice, olive oil and parmesan.
I don't think I’ve ever met a person who didn't like nachos! This is a great recipe for the big game or anytime you want a satisfying wintry dish. There are two parts to this recipe: braising the beef and making the cheese fondue. Unlike most nacho recipes, this one doesn’t need a lot of extra garnishes. You really want to let the braised beef be the star of the show.
Pro tip: Save time on game day and braise the beef the day before. When it’s time to serve, reheat the meat in its juices.
The perfect recipe that combines all the ingredients of a Reuben sandwich into a super savory dip. Serve with rye crackers, your favorite chips or toast points and watch people come back for more. Easily prepared in a slow cooker, or on the stove top or oven, this recipe is a fan favorite that even those who swear they don’t like sauerkraut will love. Need to make more (or a little less)? Recipe can easily be cut in half or doubled to serve any size of party!
This simple but delicious dish is inspired by my 1980s New Year’s Eve appetizer spread. It’s makes ideal bite-sized fare to elevate the food table at your pre-game party.
The key to the recipe is to keep it simple and let the meat speak for itself. With high quality beef like Snake River Farms you don’t need many ingredients to create crowd pleasing eats. Case in point: this quick Steak Bits recipe made with American Wagyu tenderloin pieces.
Braised tri-tip becomes juicy, tender and infused with rich flavor from dried chilis, ground spices, and umami-packed tomatoes in this taco recipe. Cool things off with fluffy avocado crema and add zing with fresh jalapeño relish on top.
I always have a good selection of condiments in the fridge ready to use and enhance any weeknight dinner. I often laugh when I open my fridge as 80 percent of my items are condiments!
My go-to condiment is chili garlic sauce. You can either make this from scratch using red chili flakes, sesame oil, minced garlic and red chili flakes or you can purchase at the store. I find there are a lot of good options on the shelf.
I tend to make a lot of quick Asian inspired dishes at home and like to brighten them up with fresh vegetables and lots of herbs.
HOW TO GET THE RIGHT CONSISTENCY FOR STICKY BEEF SAUCE
One of the key elements of a good sticky beef dish is ensuring the sauce is, in fact, sticky. It’s right there in the name!
Flour, cornstarch, and water are all used to help thicken sauces. Our favorite option is using cornstarch because it won’t make your sauce look cloudy. It is also a wonderful gluten-free alternative to flour. In this sticky beef recipe, you will notice the inclusion of 1 cup of corn starch, which is in equal part to our liquid of ½ cup of water and ½ of soy sauce.
When the mixture begins to bubble, lower your heat and simmer the sauce for approximately five minutes. The sauce should reduce by about half, creating a lovely, sticky glaze for your Asian sticky beeftenderloin pieces.
If you find the sauce to thin or too thick to your liking, it’s incredibly easy to adjust on the fly.
Finding your preferred sauce consistency is simply a matter of increasing the thickening agent (cornstarch) or thinning agent (water).
Taste testing for the right sauce viscosity can be intimidating, but by making small adjustments at a time, you can find the balance to your stick asian beef.
To decide if your sauce is the proper consistency, use the spoon test. Simply dip a spoon in the sticky beef sauce and if it coats the back of the spoon, you can assume it will coat the beef and broccoli, as well.