BEEF AND STRING BEANS
Beef with string beans is a simple, delicious one pan dinner to serve with steamed rice.
Provided by Sarah
Categories Beef
Time 50m
Number Of Ingredients 18
Steps:
- In a bowl, add the beef, baking soda, and water (if you don't want your beef tenderized too much, omit the baking soda). Massage the beef with your hands until all the liquid is absorbed. Mix in the cornstarch, oil, and oyster sauce, and set aside to marinate for 30 minutes.
- Combine all the sauce ingredients in a measuring cup and set aside: the chicken stock, sugar, light soy sauce, dark soy sauce, oyster sauce, sesame oil, and white pepper.
- Heat your wok over high heat until smoking. Add 2 tablespoons of oil and sear the beef until browned (this should only take 2 minutes). Turn off the heat, remove the beef from the wok, and set aside. Leave behind any oil in the wok.
- Set the wok over medium heat and add another tablespoon of oil to the along with the string beans. Sear the string beans on all sides until lightly scorched and wrinkly, about 6-8 minutes.
- Add the garlic, and stir-fry for 30 seconds. Increase the heat to high, and pour the Shaoxing wine around the perimeter of the wok.
- Next, add in the sauce mixture you made earlier. Stir the sauce around the sides of the wok to deglaze it (all those nice bits from stir-frying the beef should be absorbed into the sauce). Bring the sauce to a simmer.
- Stir the cornstarch and water slurry to ensure it's well combined, and drizzle the mixture into sauce while stirring constantly. Allow it to simmer and thicken for 20 seconds. Add the beef back to the wok and stir-fry to combine. Serve with rice!
Nutrition Facts : Calories 337 kcal, Carbohydrate 14 g, Protein 28 g, Fat 19 g, SaturatedFat 13 g, Cholesterol 68 mg, Sodium 770 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 5 g, ServingSize 1 serving
HEARTY BEANS AND RICE
Filling, fast-fixing and fabulous flavor make this hefty dish sure to become a family favorite. -Barbara Musgrove, Fort Atkinson, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 5 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, cook beef over medium heat until no longer pink, breaking into crumbles; drain. Stir in the beans, tomatoes, corn, water and salt. Bring to a boil. Stir in rice; return to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat; let stand, covered, for 5 minutes.
Nutrition Facts : Calories 376 calories, Fat 9g fat (3g saturated fat), Cholesterol 56mg cholesterol, Sodium 647mg sodium, Carbohydrate 47g carbohydrate (6g sugars, Fiber 7g fiber), Protein 26g protein. Diabetic Exchanges
ONE-POT RICE AND BEANS
Not only is rice with beans adored the world over (see: gallo pinto, khichdi, hoppin' John and Caribbean rice and peas), it even has its own Wikipedia page. This deeply flavored rendition is inspired by these comforting traditions and a desire to wash as few dishes as possible: The rice cooks with the beans and the starchy liquid they're canned in. As the two ingredients cook together, the beans disperse and glom onto the rice. For an extra kick, sauté chopped jalapeño with the onions, or add 1/4 cup salsa with the stock.
Provided by Ali Slagle
Categories dinner, easy, lunch, weekday, weeknight, beans, main course, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a large saucepan or Dutch oven with a tight-fitting lid, warm the olive oil over medium heat. Add onion and sauté until translucent, about 3 minutes. Add the stock, cover and bring to a boil.
- Add the salt, rice and beans (including the liquid). Stir just to combine, then cover.
- Turn the heat down as low as it will go, then let simmer, undisturbed, for 18 to 20 minutes. Remove from heat and let sit for 4 minutes, then fluff with a fork.
- Season to taste with salt and pepper, then garnish with lime or cilantro as you wish.
Nutrition Facts : @context http, Calories 410, UnsaturatedFat 7 grams, Carbohydrate 67 grams, Fat 9 grams, Fiber 7 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 739 milligrams, Sugar 4 grams
BEEFY BEANS 'N' RICE
This easy skillet dish has a nice barbecue flavor that goes over well in winter.-Rebecca Roberts, Odessa, Texas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the rice, beans, cheese and water. Cook and stir over medium-low heat until cheese is melted.
Nutrition Facts : Calories 540 calories, Fat 23g fat (12g saturated fat), Cholesterol 83mg cholesterol, Sodium 1061mg sodium, Carbohydrate 45g carbohydrate (7g sugars, Fiber 6g fiber), Protein 36g protein.
FRENCH BEANS RICE AND BEEF
Make and share this French Beans Rice and Beef recipe from Food.com.
Provided by Pinaygourmet 345142
Categories Rice
Time 2h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Melt the butter or margarine in a large saucepan.
- and fry the onion until golden. Add the beef and fry until evenly browned, then add the garlic, spices, tomatoes, tomato puree and water. Season with salt and pepper. Bring to the boil, then simmer over low heat for about 30 minutes.
- Add the French beans and continue cooking for a further 15 minutes until the meat is tender and most of the meat juices have evaporated.
- Meanwhile, prepare the rice. Drain, then boil it in salted water for about 5 minutes. Reduce the heat and simmer gently for 10 minutes or until it is half-cooked. Drain, and rinse the rice in warm water. Wash and dry the saucepan.
- Heat 1 tbsp of the melted butter in the pan and stir in about a third of the rice. Spoon half of hte meat mixture over the rice, add a layer of rice, then the remaining meat and finish with another layer of rice.
- Pour the remaining melted butter over the rice and cover the pan with a clean dish towel. Secure with the lid and then steam the rice for 30-40 minutes over low heat.
- Take 3 tbsp of cooked rice from the pan and mix with the saffrom water. Serve the cooked rice and beef on a large dish and sprinkle the saffron rice on top.
Nutrition Facts : Calories 1107.6, Fat 41, SaturatedFat 18.7, Cholesterol 114.1, Sodium 251, Carbohydrate 137.3, Fiber 33.9, Sugar 5.6, Protein 49.6
LOUISIANA RED BEANS AND RICE
Steps:
- Place the dried beans in a large bowl and cover with cold water. Soak the beans overnight in the refrigerator.
- Drain the beans and put them in a large heavy pot with the ham hocks, adding just enough cold water to cover (about 2 quarts). Add the onion, celery, green pepper, cayenne, parsley, thyme, bay leaves, garlic, green onions, and several shakes of red pepper sauce; give everything a good stir to combine. Simmer, uncovered, until the beans are tender and starting to thicken, about 21/2 hours. You want the beans to be almost overcooked, like they are getting ready to burst. Stir the beans occasionally to prevent scorching on the bottom of the pot. Add about 1 cup of water toward the end of cooking if the mixture appears too thick or dry.
- Mash about 1 cup of the cooked beans against the side of the pot with a wooden spoon, this makes the broth thick and creamy. Toss in the sausages and cook for another 30 minutes to heat them through. Adjust the seasoning, if needed. Serve the red beans in a wide bowl over some steamed white rice and garnished with chopped green onion.
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