SPICY THAI BEEF & RICE
I found this recipe on the back of a Jasmine White Rice package and always wanted to know how to make some good Thai Rice so I tried it. Glad I did. Really easy and became a staple meal in college. You can substitute or add items to your liking. A great way to clean out the fridge before going for the next trip to the grocery store.
Provided by MOBILEBAY
Categories Meat
Time 55m
Yield 4 1 1/4 cups each, 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat large frying pan over high heat. Add beef; stir-fry 3 to 4 minutes or until browned. Add onion, garlic and crushed red pepper; stir-fry 1 minute longer. Mix in carrots, rice, 1 1/2 cups water and soy sauce. Bring to a boil. Reduce heat to low. Cover and simmer 20 minutes, or until liquid is absorbed. Mix in mint and coriander. Remove from heat. Let stand covered 10 minutes before serving.
Nutrition Facts : Calories 310.7, Fat 8.8, SaturatedFat 3.5, Cholesterol 55.3, Sodium 586.4, Carbohydrate 35.2, Fiber 2.5, Sugar 2.8, Protein 21
SPICY BEEF STIR-FRY
Provided by Food Network Kitchen
Categories main-dish
Time 43m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Whisk the cornstarch with 2 tablespoons rice wine in a medium bowl; add the beef, season with salt and pepper and toss to coat. Set aside for 15 minutes.
- Mix the remaining 1 tablespoon rice wine, the oyster sauce and sesame oil in a large bowl; set the bowl near the stove.
- Heat a wok or large nonstick skillet over high heat until very hot, about 1 minute. Add 3 tablespoons peanut oil, then the ginger, garlic and chiles; stir-fry until fragrant, about 1 minute. Add the beef and cook, stirring or shaking the skillet occasionally, 1 to 2 minutes. Transfer the beef with a slotted spoon to the sauce mixture and toss.
- If the pan is dry, add 1 tablespoon peanut oil, then add the onion and stir-fry until just soft, about 2 minutes. Add the bok choy and sugar; stir-fry until just wilted, 1 to 2 minutes. Return the beef and any juices to the pan and stir to combine. Serve over the rice.
BEEF AND MUSHROOM STIR-FRY
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Toss the beef with 1 tablespoon each cornstarch and vinegar and 2 teaspoons soy sauce in a medium bowl. In another bowl, stir the brown sugar, the remaining 2 teaspoons each cornstarch and vinegar, the remaining 1 teaspoon soy sauce, and 1/3 cup water until dissolved.
- Heat 1 tablespoon olive oil in a large nonstick skillet over high heat. Add the beef and cook, stirring occasionally, until just cooked through, 2 to 3 minutes. Transfer to a bowl and wipe out the skillet.
- Heat the remaining 2 tablespoons olive oil in the skillet over high heat. Add the garlic and red onion and stir-fry 2 minutes. Add the mushrooms, chard stems, 1/4 teaspoon salt, and pepper to taste and stir-fry until the vegetables are just tender, 4 minutes. Add the chard leaves and stir-fry until wilted. Stir the brown sugar mixture and add to the skillet along with the beef, stirring, until thickened, 1 minute. Add the lemon juice and season with salt and pepper. Serve with rice.
- Per serving: Calories 300; Fat 15 g (Saturated 3 g); Cholesterol 41 mg; Sodium 561 mg; Carbohydrate 13 g; Fiber 2 g; Protein 28 g
ZESTY MEATBALLS AND RICE
Some meatballs are tomato saucy. Some are BBQ saucy. These meatballs are zesty, thanks to a classic dressing. Serve with rice for the win.
Provided by My Food and Family
Categories 1 Bag, 5 Dinners
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Mix first 4 ingredients just until blended; shape into 16 meatballs.
- Cook in large nonstick skillet on medium-high heat 8 min. or until evenly browned, stirring occasionally.
- Add remaining ingredients; mix well. Bring to boil; simmer on medium-low heat 1 min. Cover. Remove from heat; let stand 5 min. or until rice is tender and liquid is absorbed. Fluff with fork before serving.
Nutrition Facts : Calories 490, Fat 18 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 80 mg, Sodium 950 mg, Carbohydrate 52 g, Fiber 2 g, Sugar 8 g, Protein 30 g
SPICY BEEF STEW WITH BEANS & PEPPERS
Just the thing to warm you up on a cold winter night
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 3h
Yield Serves 6 adults, or 4 adults and 4 kids
Number Of Ingredients 12
Steps:
- Heat 1 tbsp of oil in a large saucepan with a lid. Season meat, then cook about one-third over a high heat for 10 mins until browned. Tip onto a plate and repeat with 2 tbsp of oil and rest of the meat.
- Add a splash of water and scrape pan to remove bits. Add ½ tbsp oil. Turn heat down, fry onion and garlic until softened. Return meat to the pan, add flour and stir for 1 min. Add treacle, cumin, tomatoes and stock. Bring to boil, reduce heat, cover and simmer for 1 hr 45 mins. Stir occasionally and check that the meat is covered with liquid.
- Add peppers and beans, and cook for a further 15 mins. The stew can now be cooled and kept in the fridge for 2 days, or frozen for 1 month. Serve in bowls, with sour cream, coriander and cornbread.
Nutrition Facts : Calories 400 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 43 grams protein, Sodium 1.2 milligram of sodium
KOREAN BEEF AND RICE
A friend raved about Korean recipes for bulgogi-beef cooked in soy sauce and ginger-so I tried it. It's delicious! Dazzle the table with this tasty version of Korean beef and rice. -Betsy King, Duluth, Minnesota
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook beef and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles. Meanwhile, in a small bowl, mix brown sugar, soy sauce, oil and seasonings., Stir sauce into beef; heat through. Serve with rice. Sprinkle with green onions. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts : Calories 413 calories, Fat 13g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 647mg sodium, Carbohydrate 46g carbohydrate (14g sugars, Fiber 3g fiber), Protein 27g protein. Diabetic Exchanges
ZESTY BEEF AND COLE SLAW SOUP
Very tasty soup that is made in the crock pot. You can add Italian mixed veggies for a thicker soup. Everyone loves this soup. I love coming home after a long day and dinner smells great and all i have to do is serve it.
Provided by Jules211
Categories Meat
Time 4h20m
Yield 6-10 serving(s)
Number Of Ingredients 11
Steps:
- Cook onion, garlic and ground beef in a separate pan till beef is no longer pink.
- Drain fat.
- Add all to crock pot.
- Cook on low 8-10 hours or high 4-5 hours.
Nutrition Facts : Calories 280.9, Fat 12.1, SaturatedFat 4.6, Cholesterol 51.4, Sodium 555.4, Carbohydrate 28, Fiber 5.4, Sugar 9.9, Protein 18.4
NIF'S EASY KOREAN BEEF AND RICE
This is an easy go-to staple in our house! Spicy and sweet and takes very little time. I'm good at timing meal completion so I start the rice, make this recipe and then prepare veggies while the beef mixture is simmering. This recipe typically serves 4 adults and is a combination of a couple of other recipes. Enjoy!
Provided by Nif_H
Categories Meat
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat a large frying pan over medium heat. Brown ground beef with garlic and ginger in the sesame oil. Keep pan medium heat so sesame oil doesn't burn. Once cooked through, spoon out fat from pan.
- Add brown sugar, soy sauce, salt and pepper flakes to the beef mixture. Simmer for a few of minutes to blend the flavours. This is when I'll set the table and make some quick veggies (Asian cucumber salad, sesame carrots, slaw).
- Serve beef over rice and top with green onion and toasted sesame seeds.
Nutrition Facts : Calories 1166.9, Fat 21.6, SaturatedFat 7.7, Cholesterol 110.6, Sodium 1466.9, Carbohydrate 186.8, Fiber 3.8, Sugar 27.9, Protein 50.3
ZESTY CHICKEN AND RICE SKILLET RECIPE
Get the pan sizzling with this Zesty Chicken and Rice Skillet Recipe. The zest in this chicken & rice skillet recipe comes from mustard & Italian dressing.
Provided by My Food and Family
Categories 1 Bag, 5 Dinners
Time 30m
Yield 4 servings, 1-1/2 cups each.
Number Of Ingredients 7
Steps:
- Cook 1/4 cup dressing and mustard in large nonstick skillet on medium-high heat 2 min. or until heated through, stirring occasionally. Stir in chicken; cook 6 min. or until done, stirring occasionally.
- Dissolve bouillon cube in water; stir into skillet with remaining dressing and peppers; cover. Simmer 2 min. Stir in rice; simmer, covered, 5 min. or until rice and peppers are tender.
- Remove skillet from heat. Let stand 5 min. or until liquid is absorbed.
Nutrition Facts : Calories 340, Fat 3.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 65 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 28 g
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- In a medium bowl, combine the sirloin with 1 tablespoon of the soy sauce, 1 teaspoon of the sesame oil, and a pinch of red-pepper flakes. Bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, about 10 minutes. Drain the rice and return it to the pot.
- Meanwhile, heat a large nonstick frying pan over moderately high heat. Put the beef mixture in the pan and cook, stirring occasionally, until browned and just cooked, 1 to 2 minutes. Remove. Put the watercress and the teaspoon of soy sauce in the pan and cook until the watercress is just wilted, about 30 seconds. Remove.
- Reduce the heat to moderate. Put a few drops of sesame oil in the frying pan. Add the egg to the pan and cook until just done, about 30 seconds. Remove from the pan and cut into thin strips.
- Heat the cooking oil in the pan over moderately high heat. Add the scallions and 1/8 teaspoon red-pepper flakes and cook, stirring, for 1 minute. Add the cooked rice to the pan and heat, stirring, for 3 minutes. Add the remaining 2 tablespoons soy sauce, the beef, watercress, and egg. Heat, stirring, 1 to 2 minutes longer. Drizzle the remaining teaspoon of sesame oil over the top.
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