Tag Archives: grass fed beef

My Version of Bulgogi

5 Sep

Last week, we discovered a Korean restaurant in town, Sunna’s Korean Restaurant.  In fact, we liked it so much for lunch one day, that we went back for dinner the next day!  Super nice staff, go out of their way to take care of you and say thank you when you leave, plus delicious, fresh food.  Both times I ordered the Bulgogi, which is Korean barbecued beef.  Since I had a flank steak in the freezer, I decided to give it a try making it myself.  I looked at a few different recipes, and settled on a marinade that I liked, so here it is!  I have no idea how authentic it is, but it turned out really good.  I marinated just the meat and onions, then added the other vegetables after cooking the meat and onions first.

Beef Bulgogi



What you need:

1/3 cup soy sauce
1 tablespoon brown sugar
1 tablespoon sesame oil
1 tablespoon toasted sesame seeds
2 cloves garlic, minced
1/4 teaspoon grated fresh ginger
1 pound flank steak, cut into thin slices
1 small onion, cut into thin wedges
1 bunch green onions, chopped
Vegetables of your choice to serve with, if desired (I used carrots, cabbage, broccoli, and zucchini)

How to make it:

Stir together the soy sauce, brown sugar, sesame oil, sesame seeds, garlic, and ginger.  Pour over the sliced steak, onions, and green onions.  Cover and marinade in the refrigerator overnight.

Steak and onions marinading


Heat a grill over high heat.  Place meat and vegetables on a piece of foil on the grill, or use a grill basket.  Cook until beef is cooked through and vegetables are tender.


Alternatively, you can add 1 tablespoon of oil to a wok and heat over medium-high heat.  Cook beef and onions in the wok until meat is cooked through.  Add in any other vegetables and cover, continuing to cook until vegetables are tender, stirring often.

Serve with rice, if desired.

Slow Cooker Roast with Potatoes and Carrots

28 Apr

Slow Cooker Roast with Potatoes and Carrots


I know this picture doesn’t make it look very appetizing, but it really turned out very good!  The roast was a chuck roast that I had purchased from Starbar Farm & Ranch.  When I used to make this, I would use a packet of onion soup, but since I didn’t have any on hand, I found a blend of spices online that was similar and without all the extra stuff too.  After the meat was cooked, I shredded it and mixed it in with the potatoes and carrots, making it like a beef stew.


Slow Cooker Roast with Potatoes and Carrots

What you need:

4-5 lb beef roast
2.5 lb potatoes, cut into 1 inch pieces (I left the skins on)
8 oz peeled baby carrots
1 onion, cut into wedges
4 teaspoons beef bouillon granules
3 tablespoons dried minced onion
1 teaspoon onion powder
1 teaspoon garlic powder
Salt and pepper
1 1/2 cups water

How to make it:

Place roast in slow cooker.  Place potatoes, carrots, and onions around the roast.

In a small bowl, combine beef bouillon, minced onion, onion powder, garlic powder, salt and pepper.  Sprinkle over roast and vegetables.

Pour the water over the vegetables that are around the roast.

Cook on low for 8-10 hours, or until meat can be pulled apart easily with a fork.

Grass Fed Beef from Starbar Ranch

21 Feb

Back at the end of November, I heard about a ranch in the area, Starbar Farm & Ranch, that was gauging interest in grass-fed beef.  I have had grass-fed beef before from another local ranch that sells at the farmer’s market, and have been interested since then in getting more.  So, I was very interested, and also got the opportunity to visit the ranch.

First, Starlene and Barbara are both very welcoming and were happy to show us around the ranch.  Next, we got to learn about their feeding system.  For feed, they grow their own alfalfa hay for feed, using no weed killer or pesticide.  Once this alfalfa is cut down, the cattle graze in the field.  Then, they also use a fodder system to grow feed.  The fodder system was really interesting.  They are large trailers with doors on both ends, and each one is temperature regulated and self-watering.  Trays of barley seed are started on one end, then each day a tray is added, pushing the other trays down through the system.  The barley sprouts hydroponically, and goes from the seed to being feed in 6 days.  The barley mats, referred to as biscuits, are able to be fully consumed by the cattle.  You can see a picture of the system and of the biscuits on their Facebook page.

Then, we walked around to see some of the cattle.  Their property is beautiful.  Open views to mountain ranges, and just lots of open country.  The cattle all looked really good and well-cared for, and they don’t receive hormones or antibiotics.  They have red angus, black angus, hereford and belted Galloways at their ranch, and their goal is to get a very lean beef.  Here is a picture of a belted Galloway calf, only 3 weeks old in this picture:

Belted Galloway calf at Starbar Ranch


So, after the visit, I had to wait patiently until now to get some of the beef.  I chose to get 2 packages of top sirloin steaks (2 to a package), 5 1-pound packages of ground beef, a flank steak, a 3 pound chuck roast, and 4 packages of rib eye steaks (2 to a package).

My grass fed beef order from Starbar Ranch


This came to $152.19.  To see their list of prices, you can visit their website here.  Hopefully, the weather will stay warm here for a little bit so I can grill the steaks.  The chuck roast and flank steak I’m planning to make the sauce I use for barbacoa to make barbacoa again with the roast, and to marinade the flank steak and grill it.  I’ll try to give an update after we have it!

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