BLACK PEPPER BEEF
Provided by Rachael Ray : Food Network
Categories main-dish
Time 5h30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Bring the beef to room temperature. Pat dry and sprinkle with salt. Dredge the beef lightly in flour, shaking off the excess.
- Heat about 1 tablespoon EVOO in a Dutch oven over medium-high heat. Brown half the beef and transfer to a plate. Add another 1 tablespoon EVOO to the pot and brown the remaining beef. Return all the beef to the pot and add the stock and enough water to cover the beef. Stir in the garlic and bay leaf and bring to boil. Reduce the heat to medium-low, partially cover the pot and simmer for 2 hours. Stir in the red wine, tomato paste and pepper and cook until the beef is tender enough to fall apart and the sauce is thick, 2 to 3 hours more.
- When the beef is almost finished cooking, cook the potatoes in a pot of boiling water until tender, 12 to 15 minutes. Drain and return to the hot pot. Cut the Taleggio into cubes and mash into the potatoes with enough milk to reach the desired consistency. Stir in the sage and season with salt and pepper.
- Divide the beef and sauce among bowls and sprinkle with parsley.
- Cook's Note: The beef stew can be covered and refrigerated for a make-ahead meal. Reheat gently, adding water as needed to thin the sauce.
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
SZECHUAN BEEF WITH GREEN BEANS AND RED BELL PEPPERS
Quick, tasty, weeknight-friendly dish for a busy family. Serve with jasmine rice and top with scallions and sesame seeds if desired.
Provided by Erica Royster
Categories World Cuisine Recipes Asian
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Sprinkle cornstarch, salt, and pepper over flank steak. Refrigerate for 10 minutes.
- Heat oil in a skillet over medium-high heat. Cook steak in the hot oil until lightly browned, 3 to 5 minutes per side. Remove steak from skillet using a slotted spoon.
- Add onion and garlic to the same skillet. Cook until onion starts to soften, about 2 minutes. Add ginger; cook until lightly browned, about 1 minute. Add soy sauce, brown sugar, and hoisin sauce. Cook until sauce has thickened, 5 to 7 minutes more. Reduce heat; add green beans and bell pepper.
- Add steak back to the skillet; toss in the sauce until well coated. Add red pepper flakes. Reduce heat to medium-low and cook and stir until stir-fry is heated through, about 5 minutes more.
Nutrition Facts : Calories 375.9 calories, Carbohydrate 43.4 g, Cholesterol 36.6 mg, Fat 12.7 g, Fiber 2.7 g, Protein 22.1 g, SaturatedFat 3.5 g, Sodium 1618.4 mg, Sugar 32.4 g
BLACK PEPPER BEEF WITH GREEN BEANS
A Cantonese favorite that uses freshly ground black pepper for spiciness, this dish is not so much hot and spicy as deeply flavorful. Use more or less pepper to suit your taste," Helen Chen says. Easy Chinese Stir-Fries, by Helen Chen
Provided by DJM70
Categories Asian
Time 27m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 1 Snap green beans into halves or thirds to make pieces about 21/2 inches long.
- 2. Slice steak with the grain into 2-inch-wide strips. Then slice the strips across the grain into 1/8-inch-thick . slices.
- 3. Whisk together soy sauce, cornstarch, wine, sugar and black pepper in a medium bowl. Add beef and mix well.
- 4. Heat 1 tablespoon oil in a wok or stir-fry pan over high heat until oil is hot but not smoking. Test by dipping a spatula in the beef mixture and then into the oil; it should sizzle. Add green beans and stir about 1 minute. Add water and reduce heat to medium. Cover and cook until tender-crisp, 6 to 9 minutes. Transfer beans and liquid to a shallow dish.
- 5. Add remaining oil to pan and increase heat to high. Add ginger and stir until oil is hot and ginger sizzles. Add onion and stir constantly 1 minute. Stir beef mixture and add to pan. Cook, stirring, until beef is no longer pink, about 2 minutes.
- 6. Return beans and liquid to pan and stir until mixed well and heated thoroughly, about 30 seconds. Discard ginger. Serves 4.
Nutrition Facts : Calories 305, Fat 17.9, SaturatedFat 3.8, Cholesterol 57.8, Sodium 557.6, Carbohydrate 15, Fiber 3.9, Sugar 6.1, Protein 21.5
STIR-FRIED BEEF WITH GREEN BEANS AND PEANUT SAUCE
Provided by Tyler Florence
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 19
Steps:
- In a mixing bowl, whisk together the egg whites, sesame oil, and 1 tablespoon of the cornstarch until foamy; season with salt and pepper. Add the beef and chives, toss to coat in the marinade and stick it in the refrigerator for 30 minutes.
- Pour the peanut oil in a large skillet or wok and place over high heat. When the oil is smoking hot, add 1/2 of the beef. (If you fry all the meat at once the oil temperature will drop and the beef will stew instead of crisp.) Fry for 2 minutes then remove to a paper towel to drain; repeat with the remaining beef. Very carefully drain all but 2 tablespoons of the hot oil into a safe container.
- Stir-fry the ginger, garlic, green onions, and chile in the remaining oil until they perfume. Add the green beans; season with salt and pepper. Stir-fry the beans for 2 minutes until crisp-tender; remove from the pan. Mix the chicken broth with the remaining tablespoon of cornstarch to make a slurry and add it to the pan. Add the soy sauce, vinegar, sugar, peanut butter, and orange peel. Simmer until the sauce is thick, about 5 minutes. Return the beef and green beans to the pan, tossing to coat in the sauce. Garnish with chopped peanuts and serve with rice.
EASY BEEF IN BLACK BEAN SAUCE
Try this simple stir-fry using tender rump steak, peppers, ginger, chilli and garlic. Opt for a good quality black bean sauce - it will make all the difference
Provided by Esther Clark
Categories Dinner
Time 30m
Number Of Ingredients 14
Steps:
- Remove the thick layer of fat running down the side of the steaks and discard. Slice the steak into 1cm-thick, long strips and toss with the cornflour and some seasoning.
- Heat the oil in a large frying pan or wok over a high heat then add the steak, frying for 3-5 mins or until golden brown on the outside. Remove with a slotted spoon and transfer to a plate.
- Add the onion and peppers to the pan and fry for 6-7 mins or until beginning to soften. Stir through the garlic, ginger and chilli and cook for a further min. Return the beef to the pan and stir through the black bean sauce, rice wine vinegar, sugar and 2 tbsp water to loosen a little. Bring to a simmer and then remove from the heat.
- Serve the stir-fry in deep bowls with mounds of sticky rice and top with coriander, if you like.
Nutrition Facts : Calories 297 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 30 grams protein, Sodium 1.38 milligram of sodium
BEEF WITH GREEN BEANS
We really enjoyed this super easy dinner which was printed in the newspaper (originally from Easy Chinese Stir-fries). Although I think you can cut the oil in half this isn't bad calorie wise using the amount listed. Also this seems like a lot of pepper but this really isn't a spicy dish -- I think the pepper tenderizes the meat some how.
Provided by ellie_
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl whisk together marinade ingredients (soy sauce - pepper).
- Slice steak with the grain into 2-inch strips and then across the grain into 1/2 inch pieces (the directions say 1/8 inch pieces but mine were closer to 1/2 inch to 1 inch) and then add them to marinade, toss, and set aside.
- Heat one tablespoon oil in wok over medium high heat until hot. Add beans and stir for 1 minute. Add water and reduce heat to medium. Cover and cook for 5-10 minutes. Transfer beans to bowl.
- Add remaining oil (see note in description) to wok and increase heat to high. Add ginger and stir until oil is hot and ginger sizzles (1 minute).
- Add onion and stir for one minute.
- Add beef mixture to wok and stir until beef is done (2-5 minutes).
- Return beans and liquid to wok and stir until mixed and heated through. Discard ginger.
Nutrition Facts : Calories 301.3, Fat 17.4, SaturatedFat 4.7, Cholesterol 34.9, Sodium 557.3, Carbohydrate 15.1, Fiber 4.6, Sugar 4, Protein 21.5
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