Sweet and Sour Beef with Carmelized Onions: Serving up Local Meats!

Does anyone notice something different with this recipe? Those of you who have been around my table for a while might pick up on the fact that beef is not what's for dinner at the McDonald house that often. It's just that I do not care to cook or consume meat that often. To be honest, I'm not sure if it's from the years of being a strict vegetarian, the memories of reading Diet for a New America or the health consequences of over-consumption. Whatever it might be, it's kept me from discovering the versatility of this protein source.

When I do purchase beef it is very important to me to have it be local and organic. I just so happen to have discovered two great ways for me to be able to do this for my family. Marksbury Farm in Lancaster, Kentucky, a wonderful small-scale locally-owned butcher, market and processing facility. I had the opportunity to take a tour of their facility a few weeks ago and was very impressed their values! (*Read more about Marksbury at the links below.)

The other great place I found a little closer to home is our local Whole Foods Market. I love that they now carry meats that are local, but make sure to check your own store to see what their definition is for their meats. On their site Whole Foods lists "local" as traveling less than 7 days via truck. Not really my definition but still much better than the Perdue plant in our state.

Sweet and Sour Beef with Caramelized Onions

1 tbsp peanut oil
1 medium yellow onion, sliced (keep the rings)
1lb. local beef (I used a flank steak), cut up to 1 inch cubes
1 tbsp butter
Dash of salt and pepper
3-4 carrots, peeled and julienned
1 lb. long green beans

Sauce
1 tbsp tomato paste
1/2 cup diced tomatoes
11/2 tsp rice vinegar
3 tbsp maple syrup
2 tsp soy sauce
1/4 cup of water

Directions:

To Make Caramelized Onions:
Heat skillet to medium heat and add oil. Toss in onions and let cook for about 5 minutes without stirring then carefully flip over. Once onions are transparent turn up the heat for a few more minutes allowing them to caramelize. Remove from heat and place in bowl until ready to serve.

Once onions are finished turn skillet back up and add butter. It's time to brown your beef allowing the flavors to be locked in (I've always wanted to use that phrase). Cook for about 5 minutes on each side. Do not over cook, remember the meat will finish cooking when added back to skillet with vegetables.

While meat is cooking it's time to mix up the sauce. In a small saucepan whisk all ingredients except water and cook on medium heat until sauce begins to boil. Turn down heat to low and add water. Let simmer until ready to use.

When beef is finished browning then add vegetables to skillet and cover for a few minutes, until green beans are steamed. Add 1/2 sauce to skillet and toss. You can serve this on top of rice or soba noodles. Provide small dish for others to pour remainder sauce.

Here are some other of the great KY food bloggers that joined in on the tour of Marksbury Farm.
Fake Food Free
Mindy's Mouthful