SIZZLING VEGETABLE & BEEF KABOB RECIPE
Make a flavorful Greek-inspired dish with our Sizzling Vegetable & Beef Kabob Recipe! This Healthy Living beef kabob recipe is great for summer barbecues.
Provided by My Food and Family
Categories Home
Time 55m
Yield 6 servings, 2 kabobs each
Number Of Ingredients 5
Steps:
- Pour 1/4 cup dressing over meat in shallow glass dish. Refrigerate 30 min. to marinate, turning after 15 min. Remove meat from marinade; discard marinade.
- Heat grill to medium heat. Thread meat onto 12 skewers alternately with tomatoes, mushrooms and asparagus.
- Grill 15 min. or until meat is done and vegetables are crisp-tender, turning and brushing occasionally with remaining dressing.
Nutrition Facts : Calories 160, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 40 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 15 g
SIZZLING BEEF AND BOK CHOY STIR FRY
I love stir fry recipes, bok choy and thai food so I added a little bit of some of my favorite recipes together.
Provided by Misha Bella
Categories Greens
Time 30m
Yield 3 serving(s)
Number Of Ingredients 15
Steps:
- Slice your sirloin as thin as you can. Set into mixing bowl and add spices, oil, soy sauce, ginger paste, rice vinegar, stir well. Marinate sirloin in refrigerator while you prepare your vegetables.
- Clean bok choy and slice stalks in half leaving the leaf with substantial amount of stalk. If you don't like as much stalk cut the lower half off and slice into smaller pieces. Slice basil into long strings horizontally. I like to roll several basil leaves together (looks like a green bean) and slice horizontally. Slice red bell pepper and onions into long pieces. Chop cilantro and garlic I like my garlic in slivers but you can dice or chop add all veggies to mixing bowl. You can substitute any veggies you like.
- Get your wok or large pan really hot a medium high heat is great. You really want to sear the meat with flavor. All the oils and seasoning should be soaked into the meat by now marinate longer if you like. Once the pan is very hot add beef until seared. Reduce heat after about 5-7 minutes and add veggies, cook for another 5 minutes or until done. You should have a very aromatic meal that has a kick.
- Serve with rice or noodles.
Nutrition Facts : Calories 500.4, Fat 34.4, SaturatedFat 11.2, Cholesterol 101.3, Sodium 1993.3, Carbohydrate 13.4, Fiber 4.4, Sugar 6.3, Protein 36.4
SIZZLING SAUSAGE SALAD
A classic wintry salad topped off with tasty sausage and onion
Provided by Good Food team
Categories Lunch, Supper
Time 20m
Number Of Ingredients 11
Steps:
- Heat the oil in a wok or deep frying pan. Using scissors, snip the sausages into quarters straight into the pan. Throw in the onion, and fry for a minute or two, stirring every now and then to brown everything. Spoon in the mustard and sugar, tip in the tomatoes and cook for a few minutes more, stirring occasionally, until the tomatoes are just beginning to split and the mixture is coated in the sweet mustard glaze.
- Meanwhile, separate the lettuces into leaves, peel, stone and slice the avocado and halve and slice the cucumber. Mix them together and pile onto a platter. Spoon the hot sausage mixture on top. Add the vinegar and 1 tbsp water to the pan and stir it over the heat to dislodge all those tasty flavourings from the pan. Spoon the pan juices over the salad and serve with crusty bread.
Nutrition Facts : Calories 394 calories, Fat 30 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 16 grams protein, Sodium 2.17 milligram of sodium
KOREAN SIZZLING BEEF
Make and share this Korean Sizzling Beef recipe from Food.com.
Provided by Mebriella
Categories Steak
Time 4h5m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large, shallow dish, combine the soy sauce with the sugar, white wine, chopped garlic, toasted sesame oil and crushed red pepper, stirring to dissolve the sugar. Add the sliced flank steak and coat thoroughly in the marinade. Cover and refrigerate the steak for at least 4 hours or overnight.
- Light a grill or heat a griddle. Rub the scallions all over with vegetable oil and grill them over high heat, turning once, until the scallions are just softened, about 2 minutes. Season with salt.
- Working in batches, grill the steak over high heat until the slices are richly browned and medium-rare, about 30 seconds per side. Transfer the steak to a serving platter and serve with the grilled scallions and steamed rice.
STEAK FAJITA SALAD
Fajita Salad with juicy, marinated flank steak atop a bed of fresh, colorful veggies like Romaine lettuce, avocado, bell pepper, and onions! It's topped off with a sprinkle of cheese and a drizzle of creamy, zesty Cilantro Lime Dressing.
Provided by Kelly Anthony
Time 1h42m
Number Of Ingredients 25
Steps:
- Add the lime juice, cilantro, jalapeños, white onion, garlic, salt, pepper, and cumin, as well as a 1/4 cup of water to a mixing bowl and stir to combine. Slowly drizzle in a 1/4 cup of oil, whisking with the tines of a fork to combine.
- Place the steak in a gallon-sized ziptop bag, pour over the marinade, and seal tightly. Refrigerate for at least 1 hour or up to 4 hours.
- Set the beef out at room temperature for 30 minutes prior to cooking. Remove the protein from the bag and pat dry with a paper towel. Drizzle with 1 tablespoon of oil and sprinkle with 1 1/2 teaspoon Kosher salt and 1 teaspoon pepper. Rub all over to adhere, and set aside until ready to use.
- Add 3 tablespoons of oil to a large, skillet (preferably cast iron) over medium-high heat. Once the oil has come to temperature, add the flank steak and cook for about 12-14 minutes, turning it about half-way through. Set aside and allow to rest 5-10 minutes.
- Add all of the ingredients to a food processor fitted with a blade attachment or blender and mix until the consistency is smooth and homogenous.
- Then, slice the beef as thin as possible (cutting against the grain) and set aside.
- Add all of the salad ingredients to a large bowl and toss to combine. Top with the sliced steak and serve with Cilantro Lime Dressing.
Nutrition Facts : Calories 537 kcal, Carbohydrate 9 g, Protein 37 g, Fat 39 g, SaturatedFat 9 g, Cholesterol 102 mg, Sodium 590 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving
SIZZLING BEEF STIR-FRY
From an old recipe card received in the mail. Have included 30 minutes chill time in the cooking time.
Provided by ImPat
Categories Steak
Time 50m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Cut the steak into thin strips.
- Place 2 teaspoons of the oil in a shallow dish and stir in the rice wine, soy sauce, chilli sauce, garlic and five-spice power and add the steak strips tossing to coat well and then chill for 30 minutes.
- Heat the remaining oil in a large fry pan or wok.
- Using a slotted spoon or fork lift the meat from the marinade and add to the wok or frying pan, keeping the marinade to one side.
- Stir fry the steak over a high heat for 2 to 3 minutes, until browned all over.
- Transfer to a plate and set aside.
- Add the spring onions, pepper and mushrooms to the fry pan or wok, lower the heat to medium and stir fry for 4 minutes.
- Return the steak to the pan and pour in the reserved marinade and stir fry for a further 1 to 2 minutes until all the ingredients are piping hot and the sauce is bubbling.
- Serve at once over rice.
Nutrition Facts : Calories 511.3, Fat 36.4, SaturatedFat 12, Cholesterol 111.7, Sodium 841.1, Carbohydrate 7.7, Fiber 2.1, Sugar 3.6, Protein 35.2
SIZZLING BEEF AND VEGETABLE KABOBS
Make and share this Sizzling Beef and Vegetable Kabobs recipe from Food.com.
Provided by sillkie83
Categories Meat
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- PLACE steak in large resealable plastic bag. Add 1/4 cup of the dressing; seal bag. Refrigerate 30 minute to marinate. Remove steak from bag; discard bag and marinade.
- PREHEAT grill to medium heat. Thread steak onto 12 wooden skewers alternately with the tomatoes, mushrooms and asparagus.
- GRILL kabobs 15 minute or until steak is cooked through and vegetables are crisp-tender, turning and brushing occasionally with the remaining 1/4 cup dressing.
Nutrition Facts : Calories 184.3, Fat 12.4, SaturatedFat 4.9, Cholesterol 50.6, Sodium 45.1, Carbohydrate 2.5, Fiber 0.9, Sugar 1.3, Protein 15.5
SIZZLING SIRLOIN AND PORTOBELLO SALAD
We doubled up the savory goodness by topping this crunchy salad with grilled sirloin AND grilled portobello mushrooms. Sound delish? It is!
Provided by My Food and Family
Categories Home
Time 35m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Heat grill to medium-high. Reserve 1/4 cup dressing. Brush remaining dressing onto mushrooms, peppers and steak.
- Grill, dressing-sides down, 5 min. on each side or until steak is medium doneness (160ºF) and vegetables are crisp-tender.
- Cut steak and grilled vegetables into strips; place on top of greens. Top with onions, cheese and reserved dressing.
Nutrition Facts : Calories 270, Fat 15 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 23 g
SIMPLE SIZZLING BEEF SALAD
A simple tasty salad for a summer evening or a light meal. The recipe comes from Womans Day Magazine. You can make you own croutons by baking cubed bread on a baking sheet in a 400°F oven about 5 minutes or until crisp.
Provided by Barb G.
Categories Greens
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat 2 tablespoons salad dressing in a large nonstick skillet over high heat.
- Add beef; stir-fry 2 minutes until just cooked through.
- Remove beef to plate.
- Heat 1/2 cup salad dressing in skillet, add carrots and cook 3 minutes or until crisp-tender.
- Toss beef and carrots with salad greens and croutons.
- Serve immediately.
Nutrition Facts : Calories 418.9, Fat 26.6, SaturatedFat 8.4, Cholesterol 76, Sodium 700.2, Carbohydrate 20, Fiber 2.5, Sugar 5.2, Protein 24.2
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Servings 4Calories 242 per servingTotal Time 25 mins
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Cuisine ChineseCategory Main CourseServings 2Total Time 15 mins
- Mix the corn flour, soy sauce, sesame oil and wine in a bowl. Slice the beef across the grain then cut into 1cm thick strips. Add the beef to the marinade and stir to coat every strip well. Leave for at least half an hour if you can.
- Heat up a wok until smoking. Add the vegetable oil and throw in the marinated beef. Stir fry it for a minute, only until the strips colour slightly. Remove the beef back into the bowl and keep warm.
- Add a little more oil to the wok if it looks dry. Add the chillies and then the vegetables. Stir fry for 5 minutes until they start to colour a little.
- Stir in the black bean and the sweet chilli sauce. Return the beef to the wok and stir everything around well. When the vegetables look cooked, divide the stir-fry between plates and serve with plain noodles or rice.
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From healthyfood.com
5/5 Total Time 25 minsCategory MainsCalories 563 per serving
- 2 In a bowl, cover noodles with boiling water and leave for 3-4 minutes. Drain and return to bowl. Cook frozen veges following packet instructions.
- 4 Heat a large non-stick pan or wok over medium-high. Add beef and cook for 3-4 minutes, stirring occasionally. Remove beef from pan and set aside for a few minutes to rest.
SIZZLING SIRLOIN | BEEF RECIPES | JAMIE OLIVER STEAK RECIPES
From jamieoliver.com
Servings 2Total Time 30 minsCategory Beef RecipesCalories 386 per serving
- Put on a medium-high heat to render as it heats up, moving it around to coat the pan, while you cut off the sinew, then rub the steak with a pinch of sea salt and black pepper.
- Peel and finely slice the garlic, and halve the tomatoes.Sear the steak in the hot pan for 2 minutes on each side for medium, or to your liking, then remove to a plate to rest, discarding the piece of fat.
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Servings 4Calories 429 per serving
- Place the cornflour in a bowl then stir in the soy sauce, sesame oil and sherry, until smooth. Add the beef stir-fry strips, stirring to combine and set aside for 10 minutes, or up to 24 hours in the fridge covered with clingfilm.
- Heat a wok over a high heat until smoking hot and then add half of the oil and swirl up the sides. Add in half the marinated beef stir-fry strips and cook for 2-3 minutes until just tender and lightly golden. Tip on to a plate and keep warm. Repeat with the remaining beef strips.
- Quickly wipe out the wok with kitchen paper and add the rest of the oil. add the peppers and stir-fry for 1-2 minutes. Reserve a tablespoon of the scallions to garnish then add the balance to the wok along with the mushrooms, pak choy and ginger. Then sprinkle over a tablespoon of water and continue to stir-fry for another minute until the water has evaporated and the vegetables are just tender.
- Add the beef back in and stir in the black bean sauce. Once it is heated through, season to taste. Serve on warmed plates with the fine egg noodles and sprinkle on the reserved scallions.
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Estimated Reading Time 5 mins
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From beefitswhatsfordinner.com
Servings 4Total Time 40 minsCategory SaladCalories 360 per serving
- Place beef steaks and 1/4 cup dressing in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 30 minutes to 2 hours.
- Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals; arrange potatoes and squash around steaks. Grill beef, covered, 11 to 13 minutes (over medium heat on preheated gas grill, 13 to 15 minutes) for medium rare (145°F) doneness, turning occassionally. (Do not overcook steak.) Grill potatoes 13 to 15 minutes (gas grill times remain the same) and squash 7 to 10 minutes (gas grill times remain the same) or until vegetables are tender and lightly browned, turning occasionally and brushing with 2 tablespoons dressing.
- Carve steak into thin slices; season with salt, as desired. Cut potatoes and squash into 1-inch pieces. Combine lettuce and vegetables in large bowl. Combine lettuce mixture with remaining dressing; toss evenly to coat. Divide lettuce mixture evenly among four plates. Top with steak slices.
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- Sprinkle both sides of meat lightly with salt. Spread one or both sides of steak with chili paste. Place in a sealable plastic bag or shallow dish. Seal bag or cover dish; marinate at room temperature for 30 minutes. (Or, refrigerate for several hours or overnight.)
- Grill steak on an uncovered grill directly over medium-hot coals for 12 to 15 minutes or until medium doneness (145 degree F), turning once. (Or, place steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 12 to 15 minutes or until medium doneness (145 degree F), turning once.) Cool. Wrap; set aside or chill.
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