QUICK BEEF STIR-FRY
Quick and easy. I make this on my busiest weeknights.
Provided by inesgosner
Categories World Cuisine Recipes Asian Chinese
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Heat vegetable oil in a large wok or skillet over medium-high heat; cook and stir beef until browned, 3 to 4 minutes. Move beef to the side of the wok and add broccoli, bell pepper, carrots, green onion, and garlic to the center of the wok. Cook and stir vegetables for 2 minutes.
- Stir beef into vegetables and season with soy sauce and sesame seeds. Continue to cook and stir until vegetables are tender, about 2 more minutes.
Nutrition Facts : Calories 267.5 calories, Carbohydrate 9.1 g, Cholesterol 48.9 mg, Fat 15.8 g, Fiber 3 g, Protein 22.6 g, SaturatedFat 3.9 g, Sodium 526.2 mg, Sugar 3.4 g
A FAST SAUTE OF BEEF FOR TWO RECIPE - PART 2
Steps:
- Continued from "A Fast Saute of Beef for Two Recipe - Part 1": Sauteing the meat: Set the mushroom saute pan over moderately high heat, adding a little butter and oil. When very hot, almost smoking, add the meat. Brown, tossing frequently for several minutes, until barely springy when pressed -- the beef must be very rare because it gets a little more cooking later. Toss it with a sprinkling of salt, and scrape it into the dish with the mushrooms. The Sauce: Spoon all but a tablespoon of fat out of the pan, stir in the minced shallots or scallions, and saute a moment; then pour in the wine, the stock, and any juices from the onions. Boil rapidly and let reduce almost to a syrup before adding the optional cream (or the stock/cornstarch). Final simmering: Scrape the beef, onions, and mushrooms into the pan and bring to the simmer, basting with the sauce, just to warm the beef through without overcooking; it should be rosy rare. Taste the sauce carefully and correct seasoning. Serving: Toss the potatoes over high heat to crisp, adding a tablespoon of butter, the herbs, and parsley. Strew the potatoes over the meat and serve.
A FAST SAUTE OF BEEF FOR TWO - PART 1
Steps:
- The Onions: Drop the onions into boiling water for 1 minute. Drain. Shave skin from the tip and root ends, then slip off the remaining skins. Pierce a cross 1/4 inch deep in the root ends, for even cooking. Simmer slowly in the covered saucepan with the stock, herbs, and a little salt until tender, about 20 minutes. Meanwhile, continue with the rest of the items. The Potatoes: Peel the potatoes and cut into 3/4-inch slices; cut the slices into 3/4-inch strips, and cut the strips into cubes. Dry the potatoes. Set one of the frying pans over high heat, add 1 tablespoon each of butter and oil, and when the butter foam has almost subsided, add the potatoes. Saute without disturbing for 1 minute, swirl the pan by its handle to toss them, and leave for another minute to sear them. Season lightly with salt and pepper, and saute over moderate heat, tossing fairly frequently, for about 15 minutes. When lightly browned and tender, keep them just warm, uncovered, over a pan of barely simmering water. The Mushrooms: Trim 1/4 inch off the stems of the mushrooms and either wipe the caps clean with a towel or wash them rapidly, if dirty, and dry them. Quarter them. Saute several minutes in hot butter in your second frying pan, adding the shallots or scallions at the end, just as the absorbed butter reappears on their surface and they begin to brown. The Meat: Whether you are using steaks or a piece of tenderloin, cut off outside fat and slice the meat into 1-1/2-inch chunks. Dry them well before sauteing. Midway point: Everything is cooking at once except for the meat, which is lying in wait. The onions are simmering away in their saucepan; the potatoes are sauteing. When the mushrooms are done, turn them into a side dish. SEE PART 2
HOMEMADE BEEF BREAKFAST SAUSAGE PATTIES
A delicious alternative to pork sausage.
Provided by papadooka
Categories Breakfast and Brunch Meat and Seafood Beef
Time P1DT15m
Yield 8
Number Of Ingredients 9
Steps:
- Stir the brown sugar, sage, salt, basil, black pepper, onion powder, marjoram, and red pepper flakes together in a small bowl. Place the ground beef in a large bowl; mix the spice blend into the ground beef with your hands until evenly integrated. Refrigerate for 24 hours to let the flavors blend.
- Divide the ground beef mixture into 8 patties.
- Place a large skillet over medium heat; cook the patties in the skillet until firm, hot, and cooked in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Nutrition Facts : Calories 214.8 calories, Carbohydrate 2.4 g, Cholesterol 71 mg, Fat 13.7 g, Fiber 0.3 g, Protein 19.2 g, SaturatedFat 5.4 g, Sodium 647.6 mg, Sugar 1.8 g
SIMPLE BEEF STEW FOR TWO
Make and share this Simple Beef Stew for Two recipe from Food.com.
Provided by HeatherFeather
Categories Stew
Time 35m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Season beef cubes to taste with salt and pepper.
- Melt butter in a heavy medium skillet over high heat; add beef and saute until browned on all sides, about 5 minutes.
- Using slotted spoon, remove beef to a bowl.
- Lower heat to medium-low and add carrots and onions, toss to coat with pan juices.
- Add flour while stirring and continue to stir 1 minute to lightly toast the flour.
- Stir in broth and ale slowly, then return the beef (and any juices in the bowl) to the pan.
- Cover and let simmer until beef and carrots are tender, stirring occasionally, about 15 minutes or so.
- Season again with salt and pepper to taste and serve.
Nutrition Facts : Calories 357.1, Fat 23.3, SaturatedFat 10.5, Cholesterol 91.5, Sodium 343.4, Carbohydrate 10.2, Fiber 2.1, Sugar 3.3, Protein 23.5
A FAST SAUTE OF BEEF FOR TWO - PART 1
Steps:
- The Onions: Drop the onions into boiling water for 1 minute. Drain. Shave skin from the tip and root ends, then slip off the remaining skins. Pierce a cross 1/4 inch deep in the root ends, for even cooking. Simmer slowly in the covered saucepan with the stock, herbs, and a little salt until tender, about 20 minutes. Meanwhile, continue with the rest of the items. The Potatoes: Peel the potatoes and cut into 3/4-inch slices; cut the slices into 3/4-inch strips, and cut the strips into cubes. Dry the potatoes. Set one of the frying pans over high heat, add 1 tablespoon each of butter and oil, and when the butter foam has almost subsided, add the potatoes. Saute without disturbing for 1 minute, swirl the pan by its handle to toss them, and leave for another minute to sear them. Season lightly with salt and pepper, and saute over moderate heat, tossing fairly frequently, for about 15 minutes. When lightly browned and tender, keep them just warm, uncovered, over a pan of barely simmering water. The Mushrooms: Trim 1/4 inch off the stems of the mushrooms and either wipe the caps clean with a towel or wash them rapidly, if dirty, and dry them. Quarter them. Saute several minutes in hot butter in your second frying pan, adding the shallots or scallions at the end, just as the absorbed butter reappears on their surface and they begin to brown. The Meat: Whether you are using steaks or a piece of tenderloin, cut off outside fat and slice the meat into 1-1/2-inch chunks. Dry them well before sauteing. Midway point: Everything is cooking at once except for the meat, which is lying in wait. The onions are simmering away in their saucepan; the potatoes are sauteing. When the mushrooms are done, turn them into a side dish. SEE PART II
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