Every Tuesday, it is game night for our family. We'd make an effort to have dinner early and then have a round of one of our favorite board game. We have been enjoying games like "Catan", "Ticket to Ride", "Sushi Go" and "Ramen Fury", just to name a few. And some of these games would take us 1.5 hrs or more to complete. So, to avoid having the kids go to bed too late, I'd usually make a quick and easy dinner bowl for the family.

This Mongolian Ground Beef stir fry is packed with amazing umami flavors and was so delicious, the family gobbled it up so quickly. We had some leftovers for the kids' lunch the next day and it tasted even better. You can serve it with rice and a side of sautéed spinach with red bell pepper (as shown). For a lower carb option, you can serve it with lentils (as shown) or quinoa.

Mongolian Ground Beef Bowl
by Miss Crumbs A Lot, inspired by Dinner Then Dessert

Recipe
Ingredients
2 lbs Ground Beef
2 tbsp Sesame Oil
1/2 Onion (diced)
3 tbsp Minced Ginger
4 tbsp Mirin
4 tbsp Rice Vinegar
1/2 cup Light Soy Sauce
2 tsp Sesame Seeds
1/2 tsp Crushed Red Pepper
Chopped Scallions (for garnishing)

Cooking Method
​1. In a wok, heat up 2 tbsp of sesame oil. Brown the ground beef and drain the liquids when cooked.
2. Add in diced onion and 3 tbsp of minced ginger. Stir fry until fragrant.
3. Add in 4 tbsp of mirin, 4 tbsp of rice vinegar, half cup of light soy sauce and 2 tsp of sesame seeds. Continue cooking until the meat has absorbed the liquid seasoning..
4. Garnish with a dash of crushed red pepper, chopped scallions and serve with rice, lentils or quinoa. (I added the crushed red pepper on top of the meat before serving as my kids preferred it non-spicy. You may add in the crushed red pepper while cooking for some heat and spiciness, if preferred).

Makes 4-6 servings

 I am sure by now, everyone is pretty much on the same page in terms of this global pandemic that we are currently going through. Like everyone else, we are attempting to make the best of this situation and living life with new norms and new terms such as "social distancing" & "stay home/work safe".

I had plunged into the year 2020 with such high hopes as my Pineapple Tarts business was taking off to great heights. I decided to take a break after Chinese New Year to regroup and evaluate how to bring my little home baked goods business to the next level. I never thought that this break would be indefinite, as of now.

With schools and most non-essential businesses closed, life has been a little less hectic at home for us. There's no rushing and ferrying kids around for activities. But with the kids home all day now, there really is no kicking back and watching movies all day long for me at all. I am making 3 meals a day for these hungry kids, facilitating online/distance learning and still keeping up with my house chores. Having said that, I am extremely grateful for the school district and teachers who have made so much effort and preparation to help the kids continue learning in a fun way at home. 

Now, being so busy cooking all day long has got me thinking about all the recipes that I had posted. Hence, I decided to start a series by re-sharing my recipes that might come in handy to you during these trying times.

To start, I compiled a list of simple ground beef recipes that you can make with what you may have on hand. I hope you'll find them useful.

 1. Spaghetti Bolognese
Spaghetti Bolognese, a recipe with very simple ingredients that creates a really tasty family meal. For a lower carb version, check out Spaghetti Squash Bolognese.

2. White Beans and Broccoli Meatballs
​A protein rich, super flavorful and satisfying White Bean and Broccoli Meatball recipe that is quick and easy to make.

3. Ginger Soy Minced Beef
Ginger Soy Minced Beef, an immensely flavorful stir fry that can be prepared in less than 15 minutes and is guaranteed to be way better than any take out!

For more Beef Recipes, click here.

If you have been following me on social media, you would have noticed that I recently started my very own cottage food business, Baked Goods by Miss Crumbs A Lot and kicked it off with my favorite Singapore Style Pineapple Tarts in Houston, Katy & Sugarland. Baking these delicious sweet treats every week leaves a gorgeous aroma in my kitchen all the time and my kids are often welcomed home with these fresh out of the oven Pineapple Tarts. If you are in the Houston & its surrounding area and would like to place an order, please feel free to contact me here. I also hope to have available a variety of other baked goods soon.

Adding on a regular baking schedule on top of my busy mom schedule definitely was not an easy task. It took me a couple of weeks to work out a routine as I experimented with several processes to try and make things more efficient while still being able to be 100% present for my family. Needless to say, attempting to get everything done while the kids are in school has become even more challenging now. I have to remind myself to prioritize my to-do items and not take on more than I can handle. 

Last week, I delivered a couple of boxes of the Pineapple Tarts to a fellow Singaporean living in Houston. I had lunch with her, we talked about our families and about how we managed our roles as stay at home mothers. She asked me, like many others have before, how do I manage my home baked goods business, have time to work out or as of now, train for a half marathon, write my blog, complete my house chores, make my school runs, after-school activity runs and still make dinner in time for my family? I laughed and said that I am the Queen of "Timers". I  have found great success with preparing dinners in advance and setting it on a timer to cook in my oven or my slow cooker. 

Just like this Bacon Wrapped Meatloaf recipe. Such an intensely flavorful basic meatloaf, wrapped with savory bacon, served with some marinara sauce and vegetables. Not to mention, it was extremely easy to make. I can prepare this dish before the kids come home from school and have it ready on a baking tray in the refrigerator. When ready to cook, simply pop it in the oven or like me, set it on a timer while you head out for after school activities with the kids. I have made this recipe a couple of times now and my family absolutely love it. And with it being so easy to prepare, t is definitely going to make a frequent appearance on our dinner table.

Bacon Wrapped Meatloaf
by Miss Crumbs A Lot, adapted from Delish

Recipe
Ingredients
2 lbs Ground Beef
1 medium Onion (chopped)
3 cloves Garlic (chopped)
1 tsp Dried Oregano
1 cup Shredded Cheddar Cheese
1/4 cup Grated Parmesan
1/2 cup Almond Flour
2 Eggs
1 tbsp Light Soy Sauce
12 to 16 strips of Bacon
Salt & Pepper

Cooking Method
1. Preheat oven to 400 deg F. Line a baking tray with aluminum foil and grease it with some cooking spray or olive oil.
2. In a large bowl, mix the ground beef, chopped onions, chopped garlic, dried oregano, shredded cheddar cheese, grated parmesan, almond flour, 2 eggs and light soy sauce. Season with salt and pepper.
3. Shape into a large loaf and place it on the greased baking tray. Wrap the meatloaf with bacon strips.
4. Bake in 400 deg F for about 1 hour or until the bacon is crispy and the beef is cooked through. If the bacon is cooking too quickly and is getting burnt, cover the meatloaf with a piece of foil.
5. Serve with warm marinara sauce, if desired.

Makes 4 to 6 servings

One of Bella's & Jamie's favorite week night dinner is Spaghetti Bolognese and because it is such a quick & easy recipe, I make this dish as often as every other week. However, trying to stay on a low carb diet with a pasta meal makes it rather difficult to adhere to it. And we were starting to get tired of zucchini noodles or "Zoodles". So, I decided to try spaghetti squash instead.

I roasted the spaghetti squash and paired it with my usual bolognese sauce. It was delicious! The stringy squash resembled regular spaghetti and has a slight sweet flavor to it. Both Bella and Jamie loved it and have since requested that I make the squash as a pasta alternative for them too. 

Spaghetti Squash Bolognese
by Miss Crumbs A Lot

Recipe
Ingredients
1 Medium Spaghetti Squash
1 lb Minced Beef (20% fat, 80% lean)
3 Carrots
3 stalks of Celery
1/2 Large Onion
5 cloves Garlic
1 28 oz Can Tomato Sauce
1/4 cup White Wine or White Wine Vinegar
Salt & Pepper
3 tbsp Olive Oil
Parmesan Cheese

Cooking Method
1. Preheat the oven to 400 degrees F.
2. Cut the spaghetti squash into half, remove the seeds and rub 1 tbsp of olive oil and a little salt on the inside.
3. Place the squash cut side down onto a baking tray, add a little water in the tray and bake for 40 to 60 minutes (depending on the size of the squash and if you prefer it more al dente or softer).
4. In a food processor, mince the carrots, celery, onion and garlic (separately)
5. Heat 2 tbsp of olive oil in a pot and stir fry the minced onion and garlic until fragrant.
6. Add minced carrots and celery and continue stir frying for a few minutes, until the vegetables are soft.
7. Add white wine into the vegetables and mix well.
8. Add the minced beef and stir fry until meat is cooked, breaking up the minced meat.
9. Season with salt and pepper. Allow it to simmer for 20 min.
10. When the squash is done and cooled slightly, use a fork to fluff the squash to make the insides resemble spaghetti. Serve with bolognese sauce and parmesan cheese, if desired.

Makes 4 servings

During this past summer holiday, one particular Singapore classic food that I have been making often is Satay. These little hand held meat skewers are such a versatile dish. They are perfect for parties as an appetizer, as a tray pass food or as a light meal! I even made them for Jamie's 5th birthday pirate themed party. I called them "Pirates' Peg Legs" and not only were the guests amused, they were impressed with this quintessential Singapore street food.

And they are easy to prepare too, although one should plan ahead of time for marinating and cooking. I typically marinate the meat the night before and skewer the meat the next day before grilling them over my Satay grill, which is a long rectangular grill using charcoals. But you can grill them over any type of grill or even bake them in your oven if a grill is not available. The skewers are flipped frequently to ensure even cooking while basting it with a mixture of coconut milk and vegetable oil. Boldly seasoned and lightly charred over the grill, these Satays are so flavorful and delicous. Definitely one of my family's favorite recipe that I have made so far!

Satays are typically served with cucumber, shallots, ketupat (a type of Malay style rice dumpling packed in a diamond shaped woven palm leaf pouch) and a peanut sauce in Singapore. Unfortunately, Bella is allergic to peanuts and so we usually do not have it with peanut sauce. However, I do have a bottle of a store bought Satay peanut sauce that I'd let friends sample with the Satay if they wish to. The sauce is readily available in the Asian supermarkets. So, if you are thinking of grilling this weekend or on Labor Day here in the US, perhaps you might want to shake things up with this favorite Singaporean hawker food!

Singapore Satay
by Miss Crumbs A Lot

Recipe
Satay Ingredients
3 1/2 lbs Beef Filet Mignon or Chicken Thighs
8 oz Shallots
6 cloves Garlic
1 1/2 inch slice of Turmeric
1/4 inch slice of Galangal 
4 1/2 stalk of Lemongrass (white portion, sliced thinly)
1 1/2 tbsp Coriander Powder
1 1/2 tsp Cumin Powder
1 1/2 tbsp Tamarind Extract
1 1.2 tsp Anise Seeds
6 tbsp Sugar
3 tsp Salt
6 tbsp Vegetable Oil
Skewers (soaked in water for 20 min)

Basting Sauce Ingredients
1/3 cup Coconut Milk
4 1/2 tbsp Vegetable Oil

Cooking Method
1. Cut beef and/or chicken into small 1/4 inch cubes and set aside.
2. In a food processor, blend the shallots, garlic, turmeric, galangal, lemongrass, coriander powder, cumin powder, tamarind extract, anise seeds, sugar, salt and vegetable oil until a smooth paste is formed. 
3. Mix the marinade with the meat and allow it to marinate for 3 -4 hours or overnight if time permits.
4. Prepare the charcoal grill, use charcoal sparingly as too much heat will burn the Satay easily.
5. Skewer the marinated meat and prepare the basting sauce by mixing the coconut milk and vegetable oil together.
6. Cook the Satay over the grill, flipping frequently to ensure even cooking and baste it with the coconut milk and oil mixture. Lightly char it, if desired.

Makes approximately 200 Satays

Y'all! I did not expect this recipe to be such a hit with the family and I am really excited to share it with all of you. I came up with this dish because a couple of weeks ago, we were having a conversation with our kids about what we used to eat at dinners with our families when we were kids. And Kian told Bella & Jamie that one dish that his dad loved to make when he was a kid, was Shepherd's Pie. So, I thought it'd be great to make that dish for him, to bring back some childhood memories and also to let the kids try out this classic dish.

As some of you may know, we are still on the Slow Carb Diet where we cut out carbs, dairy and sugar except for one cheat day a week. Well, I couldn't wait till Saturday (which is usually our cheat day) to make this dish so I decided to challenge myself a little and make a low carb version of it.

I pulled out one of my old recipes that is an absolute favorite with the family, Ginger Soy Minced Beef, and modified it slightly for the pie filling. And, instead of using mashed potatoes, I used mashed cauliflower. It was really a simple dish and I never expected it to be this popular. I actually thought the kids might not enjoy it as much and was prepared to break out the mac & cheese back up. But it was so good, and healthy too, that we had no leftovers! A whole 2.5 qt casserole was gone! This is for sure, going to be a frequent dish in our household.

Asian Low Carb Shepherd's Pie
by Miss Crumbs A Lot

Recipe
Ingredients
2 whole Cauliflower Heads
1 tsp Salt
1 tsp Garlic Powder
2 lb Minced Beef (90% lean, 10% fat) *I usually get grass-fed beef as well
2 cloves Garlic (minced)
2 oz Ginger (minced)
1 Onion (finely diced)
8 oz Edamame Soy Beans
2 tbsp Vegetable Oil
3 tbsp Oyster Sauce
2 tbsp Shaoxing Chinese Cooking Wine
1 tsp Light Soy Sauce
1 tsp Dark Soy Sauce
1 tsp Sesame Oil
1 tsp Shallot Oil
Dash of White Pepper Powder.

Cooking Method
1. Prepare the cauliflower mash first. Cut cauliflower into small chunks and place them in a deep dish. Steam cook them for 10 to 15 minutes or until they are soft.
2. Drain any excess liquids and place cooked cauliflower in a food processor. Add in 1 tsp salt and 1 tsp garlic powder. Blend until a smooth mash is produced. Set aside.
3. Prepare the sauce by mixing 3 tbsp oyster sauce, 2 tbsp Shaoxing Chinese cooking wine, 1 tsp light soy sauce, 1 tsp dark soy sauce, 1 tsp sesame oil, 1 tsp shallot oil and a dash of white pepper powder together in a bowl and set aside.
4. In a cast iron pot or a pot with a heavy bottom, heat up 2 tbsp of vegetable oil. Add in minced garlic and ginger, stir fry for a few minutes until it is fragrant.
3. Add in finely diced onion and continue stir frying until the onions are translucent.
5. Add in minced beef and stir fry further, breaking up the meat as you fry until the meat is cooked. Add in 8 oz edamame soy beans, the prepared sauce and mix well. Allow it to simmer for a few minutes.
6. Place the cooked meat mixture in a 2.5 qt casserole dish or oven proof deep dish and spread the cauliflower mash evenly over the top.
7. Bake at 350 degrees F for 30 minutes.

​Makes 4 Servings

It has been more than 2 weeks since we returned from our Spring break vacation and one of the hardest thing for me after a week long holiday is to try and get right back into our routine and diet. It certainly did not help with the long Easter weekend that we just had. While it has been an amazing time spent with family and friends, it was difficult to exercise control with those yummy chocolate eggs that the Easter bunny left behind for us.

So, determined to still eat healthy while trying to get out of this funk, I made one of my go-to dishes, White Bean and Broccoli Meatballs. They are so quick and easy to make, even when you feel like you need a vacation after a vacation, these little puppies are still not difficult to churn out. You can make a large batch, store them in the refrigerator or freezer and make several meals out of them.

Kian and I prefer to keep our meals low carb, so these White Bean and Broccoli Meatballs are perfect as I omitted breadcrumbs in this recipe. We love them over a bed of zoodles (spiralized zucchini noodles) that we sauté with pesto while Bella and Jamie enjoy theirs with pasta in Alfredo sauce. It makes such a flavorful and satisfying  meal. You can even toss the meatballs in Go-Chu-Jang sauce (Korean hot and sweet sauce) and have them as an appetizer or side dish.

White Bean and Broccoli Meatballs
by Miss Crumbs A Lot

Recipe
Ingredients
2 lb Ground Beef (85% lean, 15% fat)
8 oz Broccoli
1 19 oz can White Cannellini Beans
1 Egg
1 tsp Salt
1/2 tsp White Pepper Powder
1 tsp Dried Oregano
1 tsp Garlic Powder
1 tsp Onion Powder

Cooking Method
1. Preheat the oven to 375 degrees F.
2. Using a food processor, chop the broccoli until it is a fine mince and set aside.
​3. Rinse and drain the white cannellini beans and grind them with the food processor until a smooth mash is formed. Set aside.
4. In a large bowl, combine the ground beef, minced broccoli, mashed white cannellini beans, egg, salt, white pepper powder, dried oregano, garlic powder and onion powder. Mix well.
5. Shape them into 1 inch round balls and place them on a baking tray.
6. Bake at 375 degrees on the middle rack for 20 minutes. The broil on high for 5 to 7 minutes or until golden brown on the middle rack.
7. Serve with your favortie sauce or choice of pasta or sauce.

Make approx. 60 meatballs.

Ginger Soy Minced Beef is a quick stir fry so easy to prepare and yet still packs in an immense amount of flavor. I promise you that with this recipe, you will not need to order take outs ever again.

School has started for a couple of weeks now here in Houston. We are all getting back into the swing of things and with after school activities & homework starting up, the day seems rather short for the entire family. While I usually have more time to prepare more elaborate meals for my family towards the weekend, I was determined to still make tasty meals that do not require too much time in the kitchen on weeknights. If you noticed, before the summer, I had frequently shared quick and easy meals that are wonderful for weeknight dinners.

Some of the quick and easy weeknight meals that I had previously shared include:

1. Broiled Honey Soy Salmon
2. Beef and Broccoli Stir Fry
3. Chicken Donburi
4. Chicken Fajita Soup
5. Pork Katsu Curry
6. Spaghetti Bolognese

These are just a handful of the many recipes that would be great for weeknight meals. I invite you to explore my website and hope these recipes will help with your meal planning and start off your school year or Fall season on a good note.

Ginger Soy Minced Beef is a recipe that is not only great for weeknight meals, it is also perfect for weekly meal planning as well. They can been made in advanced, packed into lunch boxes with rice and kept refrigerated for your lunches for the next few days. Just throw in a side of your favorite vegetable or salad.

It was a Monday night for us and Bella had martial arts classes that evening (yes, my little princess takes Brazilian Jiu Jitsu classes). Kian, who usually takes her to the classes had a work dinner engagement that night so I had to take Bella to class, with Jamie tagging along. Class would end at 6.30pm and it would take us 10 minutes to get home after that. I did not want the kids to have dinner too late so this is what I did. I set the rice cooker on timer, cooked the Ginger Soy Minced Beef & kept it covered in my pot (heat off, of course) before leaving. When we got home, I prepared a side of sautéed spinach with garlic, salt and pepper and warmed up the Ginger Soy Minced Beef. Within minutes, I was ready to feed two very hungry children a healthy serve of Ginger Soy Minced Beef over piping hot rice and a side of sautéed spinach. I assure you, it was really that quick and easy to make. And it was definitely delicious because, both Bella and Jamie finished their bowls happily!

Ginger Soy Minced Beef
by Miss Crumbs A Lot

Recipe
Ingredients
2 lb Minced Beef (90% lean, 10% fat) *I usually get grass-fed beef as well
2 cloves Garlic (minced)
2 oz Ginger (minced)
1 Onion (finely diced)
2 tbsp Vegetable Oil
3 tbsp Oyster Sauce
2 tbsp Shaoxing Chinese Cooking Wine
1 tsp Light Soy Sauce
1 tsp Dark Soy Sauce
1 tsp Sesame Oil
1 tsp Shallot Oil
Dash of White Pepper Powder.

Cooking Method
1. Prepare the sauce by mixing 3 tbsp oyster sauce, 2 tbsp Shaoxing Chinese cooking wine, 1 tsp light soy sauce, 1 tsp dark soy sauce, 1 tsp sesame oil, 1 tsp shallot oil and a dash of white pepper powder together in a bowl and set aside.
2. In a cast iron pot or a pot with a heavy bottom, heat up 2 tbsp of vegetable oil. Add in minced garlic and ginger, stir fry for a few minutes until it is fragrant.
3. Add in finely diced onion and continue stir frying until the onions are translucent.
4. Add in minced beef and stir fry further, breaking up the meat as you fry until the meat is cooked. Add in the prepared sauce and mix well. Allow it to simmer for a few minutes.
5. Serve over plain rice and garnish with sesame seeds and chopped spring onions.

Serves 4 to 6

Beef and Broccoli Stir Fry over piping hot white rice is a frequent dish in our household. There is nothing better than a tasty stir fry for dinner. So quick and easy to prepare, it is an added bonus to any home cooked meal. While I prefer to use a wok to prepare stir fries, a frying pan will work just fine. This stir fry combines beef and broccoli in a flavorful sauce made with Chinese cooking wine, oyster sauce, light soy sauce and sesame oil. Feel feel to substitute shrimp, pork or chicken for the beef, if desired.

Beef and Broccoli Stir Fry
by Miss Crumbs A Lot

Recipe
Ingredients
1 lb Beef Chuck Roast or Tenderloin (thinly sliced)
14 oz Broccoli Florets
1 Red Bell Pepper (finely diced)
1 oz Ginger (thinly sliced)
3 cloves Garlic (chopped)
2 tbsp Water
2 tbsp Vegetable Oil

Marinade Ingredients
1 tbsp Light Soy Sauce
1 tbsp Cornstarch
1/4 tsp White Pepper Powder

Sauce Ingredients
3 tbsp Oyster Sauce
1 tbsp Sesame Oil
2 tbsp Chinese Cooking Wine
1/2 tbsp Light Soy Sauce

Cooking Method
1. Marinate beef slices in light soy sauce, cornstarch and white pepper powder. Set aside.
2. Prepare the sauce by combining the oyster sauce, sesame oil, Chinese cooking wine and light soy sauce. Set aside.
3. Heat vegetable oil in a wok or frying pan over medium heat. Stir fry the ginger slices until they are golden brown and fragrant.
4. Add in chopped garlic and marinated beef slices. Continue stir frying until the meat is about half cooked.
5. Add in broccoli florets and diced red bell peppers. Continue stir frying until the meat is almost cooked.
6. Add in the sauce and mix well. Drizzle over 2 tbsp of water and mix well. Simmer covered for a few minutes until the sauce thickens.
7. Serve with or over white rice.

Makes 4 servings
​

Taco Seasoned Beef Lettuce Wraps is a super quick and easy recipe that is a frequent dish on our dinner table. Inspired by one of my previous recipes, Chicken Lettuce Wraps, I've taken the bold flavors of the basic minced beef taco and replaced the tortillas with lettuce cups for a low carb meal. This recipe packs in so much flavor in a pretty and healthy arrangement that it would certainly make an excellent appetizer for a party or as a main dish for when you have guests over.

Taco Seasoned Beef Lettuce Wraps
by Miss Crumbs A Lot

Recipe
Ingredients
2 lbs Ground Beef (85% lean, 15% fat)
1 Medium Yellow Onion (finely diced)
5 cloves Garlic (finely chopped)
2 tbsp Olive Oil
Butter Lettuce
Cilantro

Taco Seasoning Ingredients
1/2 tsp Chilli Powder (1 tbsp for spicier version)
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/2 tsp Crushed Red Pepper Flakes (1 tsp for spicier version)
1/2 tsp Dried Oregano
1 tsp Paprika
3 tsp Ground Cumin
​1 tsp Salt
1/2 tsp Black Pepper Powder (1 tsp for spicier version)

Cooking Method
1. Place all taco seasoning ingredients in a bowl and mix well. Set aside.
2. In a pot (I used a cast iron pot), heat olive oil over medium heat. Add diced onions and chopped garlic. Stir fry until it is fragrant and the onions are translucent.
3. Add in ground beef and stir fry, breaking up the meat.
4. Once meat is almost cooked, add taco seasoning and continue stir frying until meat is cooked through.
5. Serve with butter lettuce and garnish with cilantro.

Serves 4 (entree size)