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Alberta beef

Food Columnist Karen Anderson  says grass finished beef will cook 30% faster. For cooking tips and a list of Alberta Grass Finished Ranchers go to her blog  Savour Food Savour Life . 



Alberta Grass-finished flanks of beef barbecued Korean Style


2-3lbs flank steak

½ c. soy sauce

½ c. cane sugar

2T. toasted sesame oil

4T. lime juice

7 cloves garlic, minced

1 T. Gochujang (Korean hot pepper paste)

Score the steak with a sharp knife and place in a Ziploc bag. Whisk the remaining ingredients together and add them to the bag. Marinate the meat overnight or at least 4 hours. Remove the meat, just before grilling and pat it dry. Place the marinade in a saucepan and let it simmer until syrupy while you cook the steak. Grill the steaks 4 minutes per side. Remove and rest on a rack, tented in tinfoil for 5 minutes. Slice on the diagonal. Serve with a noodle salad, a spicy coleslaw or lettuce cups and store bought Kimchi.


Noodle Salad


3 cloves garlic, minced

1 T ginger, minced

1 t. chili paste

¼ Mirin or rice wine vinegar

1 T sesame oil

1 T honey

1 bunch of green onions, chopped on the diagonal

1 bunch of spinach, washed and roughly chopped

1 pkg been sprouts

2 carrots, julienned

1 pkg whole wheat or rice noodles - cook and drain, rinse in cool water and drain again, set aside


Mix the first 6 ingredients together and then add them to the remaining ingredients in a large bowl, tossing to coat.


Karen's Bronco Bucking Coleslaw


1 green cabbage, roughly chopped

1 red cabbage, roughly chopped

10 carrots, diced in food processor

2 red peppers, julienned

2 bunches of green onions, sliced on diagonal

2 English cucumbers - seeds removed and julienned

1 - 445ml jar Hellman's half the fat mayo

1 cup Thai Kitchen sweet chili sauce

1 - 2 jalapenos, finely diced

salt and pepper


Place all the chopped vegetables in a large bowl. Mix the mayo, chili sauce and jalapenos

together and then stir them with the vegetables till thoroughly coated. Add salt and pepper to taste.

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