BEEF, RICE, PEAS AND CARROTS ONE DISH MEAL
Quick, simple supper. My 3 year old ate 6 servings, so I guess its kid friendly too. :) I used a very lean beef that didn't require draining, if you use a fatty meat you may want to drain it before step 3. If you don't want to use minute rice, you can double the water, use regular rice, and let it simmer about 7 minutes longer.
Provided by Random Rachel
Categories One Dish Meal
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Dice onion (I like large chunks, you may prefer it smaller.)
- In a medium sized pot, brown ground beef, with onion. (Add a clove or two of garlic if desired.).
- When the beef is done, add the peas and carrots, and 2 1/2 cups of water. Let it reach a boil, and turn heat to medium.
- After about 5 minutes, add the minute rice, and an additional 1/2 cup of water if needed. Simmer for 5 minutes or so, until the rice and vegetables are tender.
- Season with salt and pepper to taste just before serving.
Nutrition Facts : Calories 360.2, Fat 15.8, SaturatedFat 5.9, Cholesterol 53.7, Sodium 116.1, Carbohydrate 36.4, Fiber 3.4, Sugar 0.8, Protein 18.2
GINGER BEEF WITH CARROTS AND RICE
This recipe is part of a specially designed weekly meal plan. For a grocery list and other great recipes you can make in this meal plan, please click to the episode title above.
Provided by Sandi Richard
Categories beef,dinner,lunch,Main,rice and grain,vegetables
Time 15m
Number Of Ingredients 17
Steps:
- Combine rice and water in a large microwave-safe pot or casserole. Cover and microwave at high 10 minutes, then medium 10 minutes.
- Slice partially frozen steak across the grain into narrow strips.
- Place cornstarch in a large mixing bowl. Add water gradually while you are whisking. Beat eggs into cornstarch mixture. Toss in beef and stir to coat.
- Pour 1 inch of oil into wok, heat to boiling hot, but not smoking. Add a quarter of the beef to the oil at a time. Separate with a fork and cook, stirring frequently, until crispy. Remove, drain on parchment and set aside. (This much can be done in advance.)
- Shred carrots. Chop green onions and grate fresh ginger.
- Put oil in wok. Add carrots, onion, ginger and garlic in that order. Stir briefly over high heat.
- Combine soy sauce, wine, vinegar, sesame oil, sugar and chili flakes. Add to vegetable mixture and bring to a boil.
- Add beef, mix well. Serve over rice.
RICE WITH CARROTS AND PEAS (RICE COOKER)
Make and share this Rice With Carrots and Peas (Rice Cooker) recipe from Food.com.
Provided by Bev I Am
Categories White Rice
Time 53m
Yield 5-6 serving(s)
Number Of Ingredients 8
Steps:
- Melt 1 TBSP of butter in a small skillet over medium heat.
- Add the carrots and cook, stirring, until they begin to soften, 2-3 minutes.
- Place rice in rice cooker bowl.
- Add beef stock, parsley, thyme, peas and sauteed carrots; stir to combine.
- Close cover; set to regular cycle.
- When machine switches to Keep Warm cycle, let the rice steam for 10 minutes.
- Fluff rice with wooden or plastic rice paddle or wooden spoon.
- This rice will hold for 1-2 hours on Keep Warm cycle.
- When ready to serve, add remaining 1 TBSP butter and almonds; stir to distribute.
- Serve immediately.
Nutrition Facts : Calories 268.8, Fat 6.1, SaturatedFat 3.2, Cholesterol 12.2, Sodium 334.4, Carbohydrate 46.5, Fiber 1.5, Sugar 0.8, Protein 5.9
ALBERTA GINGER BEEF
Simply the best! Crisp beef, ginger sweet sauce, very hard to find outside Alberta, Canada. I almost cried when I found this recipe. The original Chef's name is lost to history, thankfully his recipe remains. Twice fry the beef if you like it extra crispy, which is the technique most often used in Alberta Restaurants. I have to give credit to Rhonda Parkinson for finding this recipe-bless her!
Provided by Diana Adcock
Categories Meat
Time 1h20m
Yield 2 serving(s)
Number Of Ingredients 23
Steps:
- Cut beef into matchstick strips, cutting along the grain.
- In a medium bowl mix together:.
- 2 tablespoons dark soy sauce.
- 1 tablespoon cooking wine.
- 1 teaspoon white sugar.
- 2 tablespoons ginger juice.
- add beef and marinate for 30 minutes.
- Cut celery, carrot and hot peppers into thin strips, mince garlic and ginger. Place in a medium bowl, add sesame oil and mix well.
- Set aside.
- In another medium bowl beat the egg white and add water.
- Add the flour and cornstarch, mixing the batter well.
- Add Batter to the meat bowl, mixing well.
- To make the sauce mix together the 1 tablespoon white wine, 2 tablespoons soy sauce, 1 tablespoon white vinegar, 4 tablespoons white sugar, 1/2 teaspoon sesame oil, 2 tablespoons water and hot chili oil. Whisk until sugar is disolved. Set aside.
- In a deep wok over medium high heat add the oil.
- When hot add 1/4 the meat/batter mixture, separating the beef strips.
- Deep fry until golden brown-3 to 4 minutes depending on how hot your oil is, remove with a slotted spoon and set aside.
- Repeat until all the beef is cooked.
- In another wok or large saucepan heat 1 tablespoon oil. When hot add the vegetables and begin stir-frying.
- Pour in the sauce and let come to a boil.
- Add the deep-fried beef, tossing well.
- Remove and serve hot over rice or just out of a bowl.
Nutrition Facts : Calories 4606.8, Fat 462.4, SaturatedFat 40.3, Cholesterol 138.3, Sodium 2197.2, Carbohydrate 66.7, Fiber 2.9, Sugar 32.4, Protein 57.7
CRISPY GINGER BEEF
This recipe is so much better than take out! Serve it with homemade fried rice or plain rice. If you like spicy, just add more chili pepper flakes!
Provided by Mandi Zainab Raimi
Categories World Cuisine Recipes Asian Chinese
Time 45m
Yield 5
Number Of Ingredients 16
Steps:
- Place cornstarch in a large bowl; gradually whisk in water until smooth. Whisk eggs into cornstarch mixture; toss steak strips in mixture to coat.
- Pour canola oil into wok 1-inch deep; heat oil over high heat until hot but not smoking. Place 1/4 of the beef strips into hot oil; separate strips with a fork. Cook, stirring frequently, until coating is crisp and golden, about 3 minutes. Remove beef to drain on paper towels; repeat with remaining beef.
- Drain off all but 1 tablespoon oil; cook and stir carrot, green bell pepper, red bell pepper, green onions, ginger, and garlic over high heat until lightly browned but still crisp, about 3 minutes.
- Whisk sugar, rice vinegar, soy sauce, sesame oil, and red pepper together in a small bowl. Pour sauce mixture over vegetables in wok; bring mixture to a boil. Stir beef back into vegetable mixture; cook and stir just until heated through, about 3 minutes.
Nutrition Facts : Calories 364.3 calories, Carbohydrate 45.4 g, Cholesterol 102.9 mg, Fat 13.8 g, Fiber 2.2 g, Protein 15 g, SaturatedFat 4.1 g, Sodium 613.8 mg, Sugar 22.9 g
QAUBULI PALAU (YELLOW RICE WITH CARROTS AND GROUND BEEF)
Make and share this Qaubuli Palau (Yellow Rice With Carrots and Ground Beef) recipe from Food.com.
Provided by UmmBinat
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Rinse the rice several times in cold water until the water runs clear. Add fresh water and leave the rice to soak for at least half an hour.
- Preheat oven to 325.
- Heat 2 tablespoons of oil in a large pan and add the onions; stir and cook until brown. Remove the onions and set them aside.
- Add ground beef to the hot oil. Brown the meat. Add one cup of water and salt and pepper to taste. Bring to a boil, then lower the heat, cover and simmer until the meat is tender. After the meat is cooked, remove it from the broth and set it on a plate.
- Grind the onions to a pulp and add them to the meat broth.
- Wash and peel the carrots and cut into pieces the size of matchsticks. Heat 2 tablespoons of the oil in a small pan and add the carrots. Cook gently until the carrots are lightly browned and tender (adding a little water, which will evaporate during cooking). Add the raisins and cook gently until they begin to swell. Remove the raisins and carrots from oil.
- Bring 5 cups of water to a boil in a pot and add 1 teaspoon of salt. Add the rinsed rice to the boiling water. Parboil for 2 to 3 minutes, then drain in a large sieve.
- Pour the rice into a large casserole and sprinkle with garam masala and saffron.
- Measure ¾ cup of the reserved meat juices and pour over the rice, stirring once. Place the cooked meat on one side of the pan and the carrots and raisins on the other adding the reserved oil cook for 25 minutes in the preheated oven.
- To serve, remove the carrots and raisins and set aside. Place the rice on a serving platter. Top the rice with the meat, then garnish with the carrots and raisins.
Nutrition Facts : Calories 1028.7, Fat 49.3, SaturatedFat 13.5, Cholesterol 115.7, Sodium 148.7, Carbohydrate 103.5, Fiber 6.2, Sugar 10.4, Protein 41.9
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