BEEF IN OYSTER SAUCE
I love this dish. It's full of flavor, and takes minutes to cook. This is definitely, one of my favorite suppers. This is essentially 3 stir fried dishes in one - stir fried spinach, beef in oyster sauce and mushrooms in tangy vinegar. This dish uses all my top store cupboard ingredients: groundnut oil for the stir-fry, light soy sauce, Shaohsing rice wine, Chinkiang black rice vinegar and dried chile flakes. It also has oyster sauce in it. Try and find an oyster sauce which doesn't have chemical additives or Monosodium Glutamate (MSG) in it - some people are allergic to MSG so check the label to make sure that it doesn't have flavor enhancers. This is a balanced dish because of the use of spinach - (yin) and meat and garlic (yang). Stir frying has a neutral element. You can serve this with plain Jasmine rice or just with the spinach and mushrooms.
Provided by Food Network
Categories main-dish
Time 35m
Yield 2 servings
Number Of Ingredients 16
Steps:
- To make the beef: Prepare the fillet of beef by hammering it with a meat cleaver, the side of a meat cleaver, the side of a Chinese cleaver or a rolling pin. Slice it thinly, and put the pieces into a bowl. Season the beef with the light soy sauce, oyster sauce, salt, black pepper, and sugar. Set aside.
- Heat a wok over high heat, and add 1 tablespoon groundnut oil. Add the garlic, and chile, and toss quickly. Then, add the spinach leaves, and toss so they warm for 5 seconds. Scatter them onto a large serving plate.
- Heat the wok over high heat, and add the remaining groundnut oil. Add the beef slices, and stir-fry for 1 to 2 minutes, adding a dash of Shaohsing rice wine. Season with a pinch of dried chile flakes. To serve, lay the beef over a bed of the garlic-spinach leaves.
- To make the mushrooms: Reheat the wok, add the oil, then add the oyster mushrooms and stir fry for 1 minute. Add a small splash of water to create some steam to help cook. Season with the black rice vinegar, and light soy sauce. Spoon the mixture over the beef, and serve.
BEEF OVER RICE
Simple 4 ingredient meal that tastes great. Good for a busy night. My Mom used to make this all the time, it is one of my Dad's favorite meals. I put my rice in a rice cooker, so that's the amount of water I listed in the ingredients. It normally takes about 25 minutes to have it on the table, less if you use precooked beef.
Provided by Random Rachel
Categories Low Cholesterol
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cook the rice as you would normally (I put it in a rice maker.).
- Saute' onion, and cook ground beef over medium heat in a large skillet, (add the beef a few minutes after the onion.) Drain off the fat (I usually rinse it under warm water.).
- Return to skillet. Add onion soup mix and water, bring to a boil and simmer until slightly thickened, about 5-10 minutes.
- Serve warm over rice.
- note: The soup mix thickens the water slightly, but it still will have a watery consistency. The extra liquid will soak into the rice and flavor it.
Nutrition Facts : Calories 502.4, Fat 17.4, SaturatedFat 6.8, Cholesterol 77.1, Sodium 557.7, Carbohydrate 57.1, Fiber 1.6, Sugar 1.1, Protein 26
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
BEEF TIPS AND RICE RECIPE
Check out a family-favorite with our Beef Tips and Rice Recipe. Veggies, soy sauce, and Worcestershire sauce flavor our Beef Tips and Rice Recipe.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat 1 Tbsp. oil in large skillet on medium heat. Add onions, green peppers and garlic; cook and stir 5 min. or until onions are tender. Remove vegetables from skillet.
- Toss meat with 2 Tbsp. flour in large bowl. Heat remaining oil in same skillet. Add meat; cook 8 to 10 min. or until browned on all sides, stirring frequently.
- Add 1-1/4 cups broth, soy sauce, Worcestershire sauce and black pepper to skillet; mix well. Stir in vegetables. Bring to boil; partially cover. Simmer on low heat 1 hour or until meat is tender, stirring occasionally.
- Meanwhile, cook rice as directed on package, omitting salt.
- Mix remaining broth and remaining flour in small bowl until blended. Stir into meat mixture; bring to boil, stirring constantly. Simmer on medium-low heat 2 to 3 min. or until thickened. Serve over rice.
Nutrition Facts : Calories 450, Fat 14 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 570 mg, Carbohydrate 47 g, Fiber 1 g, Sugar 5 g, Protein 33 g
CURRIED BEEF AND AND SUGAR SNAP PEAS OVER RICE NOODLES
Steps:
- Cut beef against the grain into ‿-inch-thick slices. Pulse shallots, lemongrass, garlic, ginger, salt, curry paste, and sugar in a food processor until finely chopped.
- Cook noodles in a large pot of boiling salted water until tender, 3 to 4 minutes, and drain in a colander. Rinse briefly and drain well.
- Heat 1 tablespoon oil in a wok or large heavy skillet over high heat until it just begins to smoke, then sauté beef, stirring, just until no longer pink. Add snap peas and sauté, stirring, 30 seconds. Transfer mixture to a bowl. Heat remaining tablespoon oil in wok over moderate heat until hot but not smoking, then cook shallot mixture, stirring frequently, until it begins to stick to bottom of wok, about 2 minutes. Stir in coconut milk and simmer, scraping up brown bits, until slightly thickened. Stir in beef mixture and cilantro and spoon over noodles.
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- Cook the noodles or rice according to package instructions. Drain. Add 1 teaspoon of sesame oil to noodles to prevent sticking.
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