Fix, Freeze, Feast - Kati Neville [32]
4 cups shredded Cheddar cheese (about 1 pound)
40 flour tortillas
4 two-gallon freezer bags, labeled
8 one-gallon freezer bags
8 one-quart freezer bags
ON HAND FOR COOKING EACH ENTRÉE
2 teaspoons vegetable oil
Sour cream, salsa, guacamole, or other fajita toppings
1. Rinse steaks and trim excess fat. Cutting across the grain, slice each steak into narrow strips. Divide beef evenly among four 1-gallon bags.
2. Whisk together lime juice, soy sauce, oil, cumin, oregano, chili powder, and black pepper in a medium bowl. Divide the marinade evenly over the beef. Into each bag of beef strips measure 2 teaspoons garlic. Seal.
3. Divide onion and green pepper strips evenly among four 1-quart bags. Seal. Measure 1 cup cheese into each of the remaining 1-quart bags. Seal. Put 10 tortillas into each of the remaining 1-gallon bags. Seal.
4. Into each of the 2-gallon bags, place a bag of beef in marinade, a bag of onions and peppers, a bag of cheese, and a bag of tortillas.
5. Seal and freeze.
TO COOK ONE ENTRÉE
1. Completely thaw one entrée in the refrigerator.
2. Heat oil in a large skillet over medium-high heat. Add onions and peppers and stir-fry until soft, about 3 minutes. Remove vegetables from skillet and add beef. Stir-fry beef until well browned, about 10 minutes. Remove pan from heat and return vegetables, stirring to combine. Serve with tortillas and cheese. Add fajita toppings as desired.
JUM BO BAGS FOR BIG STORAGE JOBS
Two-gallon freezer bags can be tricky to find, but they’re worth having for this recipe. I use the Albertsons store brand. They’re the best quality at the best price that I’ve found. If you can’t find 2-gallon freezer bags, 2-gallon storage bags are an acceptable substitute. If you have no 2-gallon bags at all, wrap each complete entrée in a plastic grocery bag and clearly label. The outer bag can be re-used.
My children are not big meat eaters, so you can imagine my surprise when my two preschoolers ate a third of a steak by themselves. Of all my recipes, this is their favorite. —KN
SESAME-SOY SIRLOIN
MAKES 3 ENTRÉES, 4 SERVINGS EACH
1 TRAY (ABOUT 6 POUNDS) BONELESS TOP SIRLOIN STEAKS
½ cup soy sauce
¼ cup lime juice
2 tablespoons toasted sesame oil
2 tablespoons brown sugar
3 tablespoons minced ginger
3 tablespoons minced garlic (about 27 cloves)
3 tablespoons sesame seeds
3 teaspoons crushed red pepper flakes
¾ teaspoon black pepper
3 one-gallon freezer bags, labeled
1. Rinse and divide steaks evenly among the freezer bags.
2. Whisk together soy sauce, lime juice, sesame oil, and brown sugar in a medium bowl until the sugar dissolves. Divide the marinade evenly over the steaks. Into each bag measure 1 tablespoon ginger, 1 tablespoon garlic, 1 tablespoon sesame seeds, 1 teaspoon crushed red pepper, and ¼ teaspoon black pepper.
3. Seal and freeze.
TO COOK ONE ENTRÉE
1. Completely thaw one entrée in the refrigerator.
2. Prepare a medium fire in a gas or charcoal grill.
3. Cook steak for 14 to 18 minutes for medium-rare to medium. Turn occasionally and baste as desired. Do not baste during final 5 minutes of cooking. Discard remaining marinade.
The flavor of sesame, the tang of cranberry, and the sweet surprise of mandarin orange make this stir-fry special. It is delicious served over your favorite rice. —KN / LT
SHANGHAI STIR-FRY
MAKES 3 ENTRÉES, 6 SERVINGS EACH
1 TRAY (ABOUT 6 POUNDS) BONELESS TOP SIRLOIN STEAKS
cup cranberry juice
½ cup soy sauce
½ cup packed brown sugar 3 teaspoons minced garlic (about 9 cloves)
3 teaspoons minced ginger
1½ teaspoons crushed red pepper flakes
Zest of one orange 3 one-gallon freezer bags, labeled
ON HAND FOR COOKING EACH ENTRÉE
2 teaspoons vegetable oil
1 (11-ounce) can mandarin orange slices, drained
2 teaspoons sesame seeds
1. Rinse steaks and trim excess fat. Cutting across the grain, slice each steak into narrow strips. Divide beef evenly among the freezer bags.
2. Whisk together cranberry juice, soy sauce, and brown sugar in a medium bowl. Divide the marinade evenly