POT ROAST STIR-FRY
This budget-friendly recipe takes the flavors and elements of a traditional pot roast and reinterprets it as a quick-cooking stir-fry. Half a pound of beef makes enough for four!
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Toss the beef in a bowl with 1/2 teaspoon of the cornstarch, 1/2 teaspoon salt and 1/8 teaspoon pepper. Rest at room temperature for 15 minutes.
- Place the potatoes and 1 teaspoon salt in a large skillet, and cover with 2 cups water. Bring to a simmer and cook until tender, about 4 minutes. Drain the potatoes and set aside for a later use. Rinse the skillet and wipe dry.
- In a small bowl, whisk together the broth, soy sauce, the remaining 1 teaspoon cornstarch and 1/4 teaspoon salt until the cornstarch dissolves.
- Heat 1 tablespoon of the oil in the reserved skillet set over medium-high heat. Add the mushrooms in one layer, season with salt and pepper and do not stir. When the mushrooms are nicely browned on the bottom, 2 to 3 minutes, remove to a large bowl. Add 1 tablespoon and 1 teaspoon of the oil to the pan and spread out the beef in a single layer. Cook without stirring until browned on one side but not completely cooked through, 1 minute. Transfer to the bowl with the mushrooms. Add the remaining 1 tablespoon oil to the skillet, and toss in the carrots and celery. Season with salt and pepper. Stir for about 1 minute, then add the garlic and cook for 30 seconds. Add the tomato paste and stir continuously until it turns a shade darker, 30 seconds. Pour in the beef stock mixture, making sure all of the cornstarch gets in the pan. Return the beef, mushrooms and potatoes to the pan. Simmer until the sauce thickens and the flavors are incorporated, 2 minutes. Check for seasoning and adjust if necessary. Remove from the heat and stir in the butter and parsley. Serve with the buttered egg noodles.
LEFTOVER ROAST STIR-FRY RECIPE
This is a great way of using up leftover from your Sunday lunch. This leftover roast stir-fry is simple and delicious
Provided by Jessica Dady
Categories Dinner
Time 20m
Yield Serves: 4
Number Of Ingredients 12
Steps:
- Put the vermicelli noodles in a bowl and pour over boiling water from the kettle. Set aside.
- Put a wok or a large frying pan over a high heat. Once it's hot add the sesame oil, followed by the leeks, peppers, chilli and ginger. Keep stirring for 5 minutes until everything starts to soften.
- Turn the heat down a touch and add the leftover roast meat and spinach. Cook for 30 seconds and then pour in the sherry. Let the alcohol evaporate off before adding the soy, honey and lemon.
- Drain the noodles and add a little bit of the water to the wok to create a sauce. Stir in the noodles, remove from the heat and serve.
Nutrition Facts : @context https, Calories 595 Kcal, Sugar 9.7 g, Fat 12.0 g, SaturatedFat 2.9 g, Sodium 1.23 g, Protein 26.3 g, Carbohydrate 91.5 g
LEFTOVER ROAST BEEF CASSEROLE
Make and share this Leftover Roast Beef Casserole recipe from Food.com.
Provided by Timothy H.
Categories Roast Beef
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet over medium heat, brown leftover beef and onion in hot oil. Stir in soup and milk; heat through. Spoon meat mixture into a 1-quart baking dish. Combine corn, egg, cracker crumbs, pimiento, and parsley; spoon over the leftover beef mixture. Bake leftover beef casserole at 350° for 15 to 20 minutes.
Nutrition Facts : Calories 966.9, Fat 92.5, SaturatedFat 35.8, Cholesterol 168.7, Sodium 633.9, Carbohydrate 20.2, Fiber 1.7, Sugar 2.2, Protein 14.3
LEFTOVER POT ROAST HASH
This is another way we like to use leftover beef pot roast, potatoes, carrots, and gravy. The onion and cabbage start out raw. Plan your pot roast meal to have extra veggies for this. There is a lot of dicing, so when I was still working I use to dice it up the night before then it was faster when I came home from a long day. Buy shredded cabbage. Pepper and worcestershire sauce really depends upon how your gravy tastes. Top with eggs that you have either poached or fried, I have not included directions for how to fix eggs.
Provided by WiGal
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in large skillet over medium heat, stir in cabbage, thyme, and onion, cook for about 5 minutes, stirring often.
- Stir in rest of ingredients, keep burner at medium.
- Press mixture with spatula or put smaller heavy lid on top of, cook 8 minutes or until bottom browns.
- Add small amounts of beef broth IF it looks too dry.
- Start fixing your eggs-either poach or fry.
- Turn over in sections; and it won't be neat-but that is okay- cook for about 8 more minutes, or until bottom browns.
- Plate, sprinkle on parsley.
- Top each portion with 1 egg.
Nutrition Facts : Calories 523.2, Fat 19.3, SaturatedFat 6.1, Cholesterol 171.6, Sodium 651.9, Carbohydrate 28.6, Fiber 5.3, Sugar 6.6, Protein 61.3
OUR 20+ BEST LEFTOVER ROAST BEEF RECIPES (+LEFTOVER ROAST BEEF SALAD)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Main Course
Time 35m
Number Of Ingredients 5
Steps:
- Chop or shred the roast beef, then process in a food processor.
- In a bowl, combine beef and all other ingredients.
Nutrition Facts : Calories 275 kcal, ServingSize 1 serving
STIR-FRIED STEAK & VEGGIES
Here's a stir-fry that's even faster than Chinese takeout. It's easy, filling and a winner every time. And it can be ready in under 30 minutes for tonight! -Vicky Priestley, Alum Creek, West Virginia
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook rice according to package directions. Meanwhile, in a small bowl, mix cornstarch, water, soy sauce, brown sugar and seasonings until smooth., In a large nonstick skillet coated with cooking spray, heat 1 tablespoon oil over medium-high heat. Add beef; stir-fry until no longer pink. Remove from pan. Stir-fry vegetables in remaining oil until crisp-tender., Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return beef to pan; heat through. Serve with rice.
Nutrition Facts :
30 ROAST BEEF RECIPES
Steps:
- Choose your preferred recipe for roast beef.
- Prepare needed ingredients.
- Cook for 30 minutes or less.
Nutrition Facts :
LEFT OVER BEEF POT ROAST STIR-FRY
I just created this recipe last week using left over Beef Pot Roast, made from Gail Welch's recipe for Pot roast with carrots and potatoes. I had made a 5 and a half pound Bottom of the Round Roast, and this is what I had left over, so I did a remix, and this is what I came up with, and it was really awesome. My husband marveled...
Provided by Rose Mary Mogan
Categories Roasts
Time 55m
Number Of Ingredients 13
Steps:
- 1. In a small bowl combine soy sauce, lemon juice, corn starch, dark brown sugar, garlic and pepper, and set aside.
- 2. Add sliced beef strips to large skillet,pour in approximately 2 cups beef broth or water, and allow to simmer on low for 25 to 30 minutes till liquid has reduced to about half.Transfer to a large dish, cover to keep warm.
- 3. Add oil to skillet and heat. add onion and stir fry for 5 minutes, then broccoli flowerets,& mushrooms and about 1/2 cup of beef broth or water. Bring to a boil, cover, reduce heat and simmer for 3 minutes.
- 4. Add pot roast back into skillet and stir in soy sauce mixture. Bring to boil and cook stirring constantly, until sauce thickens, about 2 minutes. Serve hot, over Rice or noodles.
- 5. NOTE: An electric knife works very well for slicing roast beef, then cut large slices into strips and cut in half or thirds.
ROAST BEEF & STIR FRY VEGGIES
Here is a quick and easy way to use left over Pot Roast in a most creative and appealing way. This roast is from my Irish Stout Roast Beef Dinner, so I cut the left overs into strips reserving the veggies and gravy, then stir fried some frozen vegetables, then combined them together and served them over some Minute Maid Rice. You...
Provided by Rose Mary Mogan
Categories Beef
Time 1h
Number Of Ingredients 8
Steps:
- 1. Cut cold roast beef into thin strips or chunks, as desired. Prep and chop veggies, assorted peppers and onions and set aside till needed.
- 2. Add olive oil to large skillet, heat over medium high heat. Then add in the chopped peppers and onions, saute until vegetables are translucent about 6-8 minutes. Add the frozen veggies about half way through cooking, then remove to a large platter.
- 3. Now stir in the roast beef strips & extra vegetables, and any additional gravy you had left from the Roast Beef dinner. Saute over medium high heat until beef is heated through.
- 4. Add the sauteed vegetables back into the skilllet with the roast beef and stir until all is heated throught. If gravy is too thick, you may want to thin with a bit of water or beef broth, continue to stir until well blended together.
- 5. Serve over cooked rice or pasta. I used Minute Maid Rice. Note: I used Low Sodium Soy Sauce instead of adding additional salt.
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