SWEET N SOUR SIRLOIN STIR-FRY WITH RANCH MASHED POTATOES
This is an all American twist on traditional Asian style stir fry. The "special sauce" can be thrown together with items we all have on our refrigerator door. Stir things up and try this one out!
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Pop the meat in the freezer for a few minutes to stiffen it up for slicing.
- Place potatoes in a pot and cover with cold water. Bring water to a boil. Salt the water and cook the potatoes until tender, 12 to 15 minutes. Drain. Halve the steak lengthwise then very thinly slice the meat. Heat the oil in a very large skillet over high heat. When oil wafts smoke and ripples, add the meat and stir-fry until caramelized 3 minutes. Add peppers and stir-fry 2 minutes then add in scallions and edamame for 2 minutes more. Stir together the sugar, soy, mustard and ketchup and pour over stir-fry the last minute of cooking. Season, to taste, if necessary. Mash potatoes with buttermilk, salt and pepper, hot sauce, parsley, dill, chives, adjust seasoning with salt and pepper, to taste, and serve with stir-fry on top!;
SLOW SIMMERED BEEF WITH POTATOES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 6h30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Drizzle the beef with 4 to 5 tablespoons of the EVOO and season with a little salt. Place the beef in large Dutch oven with the stock and enough water to just cover. Add the onion, bay leaves and 2 cloves of the garlic. Bring to a low boil and simmer, partially covered, for 2 hours. Stir together the tomato paste and 1/4 cup of the cooking liquid, then add to the pot. Add the pepper and wine and cover. Cook on the stovetop at a gentle simmer until very tender and falling apart, 2 1/2 to 3 hours (alternatively, transfer to the oven and roast at 325 degrees F). Cool and store. Reheat over medium heat or in a moderate oven.
- To serve, while the beef is reheating, boil the potatoes until tender and drain. Add the remaining 2 to 3 tablespoons of oil to a pot over medium heat. Add the remaining clove garlic, stir for minute, then remove the garlic. Add the potatoes and crisp a bit. Season with salt, pepper and the rosemary.
SICHUAN STEAK AU POIVRE WITH SCALLION MASHED POTATOES
Steak au Poivre is a steakhouse staple of a black pepper covered filet. This recipe turns up the flavor -- and the tingle -- by adding Sichuan peppercorns in with black peppercorns. The side of creamy scallion mashed potatoes will make you forget all about the steakhouse.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Gather your ingredients.
- For the potatoes: Quarter the potatoes. Place potatoes and garlic, crushed away from skins, in a pot. Cover with cold water, cover and bring to a boil. When they boil, remove the lid, salt the water and cook to tender, about 15 minutes. Drain and rice into pot using a food mill or ricer.
- Meanwhile, warm half-n-half or milk and butter in a small pot over medium-low heat. Finely chop the scallions, whites and greens.
- For the steaks: Coarsely grind the peppercorns in mortar with pestle. Pat steaks dry, season with kosher salt and rub with peppercorn mixture. Let stand 10 minutes.
- Heat a large cast-iron skillet over medium-high heat.
- Peel and finely chop the shallots. Peel ginger with tip of a teaspoon and have a fine grater on hand. Crush the garlic and discard skins and root.
- To skillet add EVOO, 1 turn of the pan, and melt in 1 tablespoon butter. Add steaks and cook 2 to 3 minutes to brown. Flip and cook 2 minutes more. Remove to platter. Add 2 tablespoons butter and when it foams add the shallots, garlic and grate in the ginger. Stir a minute or 2, then add sherry or cognac or brandy, stir, and add bone broth. Reduce by half, 2 to 3 minutes. Finish with creme fraiche to taste. Add beef back to pan and turn to warm in the sauce.
- Add hot milk and scallions to potatoes and season with salt and white pepper to taste.
- Place steaks on plates, top with sauce and cress and scallion potatoes alongside.
SWEET POTATO STIR FRY RECIPE BY TASTY
Here's what you need: olive oil, sweet potato, salt, green bell pepper, red bell pepper, onion, corn, black beans, garlic, cumin, chili powder, oregano, pepper, greek yogurt, cilantro
Provided by Mercedes Sandoval
Categories Dinner
Yield 2 servings
Number Of Ingredients 15
Steps:
- Heat olive oil in a large skillet on medium-high heat. Once pan is hot and ready, toss in the sweet potato and reduce heat to medium-low heat. Sprinkle in half of salt to season.
- Sauté sweet potato in the skillet for about 3-5 minutes, or until golden brown.
- Toss in green and red bell pepper and sauté for about a minute before adding the onion. Cook until transparent, then add garlic and the spices.
- Once veggies are evenly coated in the spices, add the corn and black beans, continuing to cook until corn and beans are heated through. Remove skillet from heat.
- Serve with brown rice or quinoa, and garnish with a dollop of plain greek yogurt and chopped cilantro.
- Enjoy!
Nutrition Facts : Calories 381 calories, Carbohydrate 53 grams, Fat 14 grams, Fiber 9 grams, Protein 13 grams, Sugar 20 grams
SWEET AND SOUR BEEF
The sweet kisses the sour for a nicely balanced flavor in this Asian dish.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 18m
Yield 5
Number Of Ingredients 13
Steps:
- Remove fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. Mix cornstarch and cold water.
- Heat wok or 12-inch skillet over medium-high heat. Add oil; rotate wok to coat side. Add beef and onion; stir-fry about 3 minutes or until beef is brown. Stir in pineapple, sugar, vinegar, bouillon granules and soy sauce. Heat to boiling. Stir in cornstarch mixture; cook and stir 1 minute.
- Stir in bell pepper and tomatoes; cook and stir 1 minute. Serve with rice.
Nutrition Facts : Calories 270, Carbohydrate 26 g, Cholesterol 50 mg, Fat 1/2, Fiber 2 g, Protein 21 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1000 mg
PAPRIKA AND ORANGE SCENTED MASHED SWEET POTATOES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Peel and coarsely chop the sweet potatoes. Cover with water and bring to a boil in a large pot. Salt the water and cook the sweet potatoes until tender, 8 to 10 minutes. Drain and return the sweet potatoes to the hot pot. Mash the potatoes with the stock and butter. Add in the orange juice and 2 tablespoons of the orange zest. Then add in the thyme, paprika, cinnamon and some pepper. Taste and adjust the seasoning. Cover and remove from the heat and serve immediately. To keep warm, create a water bath by placing the pot of mashed potatoes in 1 inch gently simmering water in larger pot or deep skillet.
SUNNY'S SWEET 'N SOUR GARDEN COLLARDS
Steps:
- In a saute pan on medium heat, add the oil, bacon and onions and cook until the fat has rendered, the bacon is crisp and the onions are tender. Add the collards and sun-dried tomatoes to the pan and continue to cook until the greens wilt, about 2 minutes. Add in the balsamic vinegar and season with salt and pepper, to taste. Transfer to a serving bowl and serve immediately.
SWEET & SOUR STIR-FRY
Sprouts are super-quick to cook, so they're brilliant in stir-fries like this, plus both alfalfa and beansprouts give us a good hit of folic acid, which our bodies need to make protein.
Provided by Jamie Oliver
Categories Mains Super Food Family Classics Dinner for two Fruit Healthy dinner ideas Lunch & dinner recipes
Time 21m
Yield 2
Number Of Ingredients 15
Steps:
- In a bowl, cover 100g of fine rice noodles with boiling kettle water to rehydrate them.
- To make a sauce, drain the juice from 1 x 227g tin of pineapple chunks into a separate bowl, mix with 2 heaped teaspoons of cornflour, 1 tablespoon of cider vinegar, 2 teaspoons low-salt soy sauce and 4 tablespoons of water, then put aside.
- Put a wok or large frying pan on a high heat and lightly toast 2 teaspoons of sesame seeds while it heats up, then tip into a little bowl.
- Place the pineapple chunks in the dry pan, then roughly chop 30g of cashew nuts and add 1 minute later.
- Trim 4 spring onions, slice into 2cm chunks and add to the pan. Let it all char and get attitude while you peel 2 cloves of garlic and a 2cm piece of ginger, finely slice them with 1 fresh red chilli (deseed if you like), and finely slice 200g of sugar snaps at an angle lengthways.
- Add 1 tablespoon of groundnut oil to the pan, then add the garlic, ginger and chilli. Toss for 30 seconds, then toss in the sugar snaps and the more robust sprouts (200g total) for 1 minute, followed by the sauce. Bring it to the boil for a minute or two to thicken, then taste and season to perfection.
- Serve the stir-fry on top of the drained noodles. Quickly return the empty pan to the heat, pour in a good splash of boiling kettle water, use a wooden spoon to really scrape up all that delicious sticky goodness from the bottom, stirring for 1 minute until slightly thickened, then drizzle over the stir-fry.
- Sprinkle over any delicate sprouts, such as alfalfa, along with the toasted sesame seeds, and serve with lime wedges, for squeezing over.
Nutrition Facts : Calories 492 calories, Fat 16.7 g fat, SaturatedFat 3.1 g saturated fat, Protein 14.8 g protein, Carbohydrate 70.7 g carbohydrate, Sugar 20.4 g sugar, Sodium 0.6 g salt, Fiber 4.4 g fibre
SWEET N' SOUR PORK STIR-FRY FROM LIGHT & TASTY
A quick and low fat version of a favorite. This was taken from the Light and Tasty magazine. You can serve it with Uncle Ben's brown rice for an even healthier choice.
Provided by nicoleingermantown
Categories One Dish Meal
Time 30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Drain pineapple, reserving juice; set pineapple aside. In a small bowl, combine cornstarch, brown sugar blend, soy sauce, vinegar, ginger, garlic and reserved pineapple juice until blended; set aside.
- In a large nonstick skillet or wok, stir-fry onion and red pepper in 2 tablespoons oil for 5 minutes or until crisp-tender. Remove and keep warm. In the same pan, stir-fry pork in remaining oil for 3-4 minutes or until no longer pink.
- Stir soy sauce mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Stir in the carrots, onion mixture and reserved pineapple, heat through.
- Serve with rice if desired.
Nutrition Facts : Calories 248.2, Fat 11.4, SaturatedFat 2.5, Cholesterol 57, Sodium 562.7, Carbohydrate 16.1, Fiber 2, Sugar 9.4, Protein 20.2
SWEET & SOUR STIR-FRY SAUCE
Make and share this Sweet & Sour Stir-Fry Sauce recipe from Food.com.
Provided by CatRep2
Categories Sauces
Time 5m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Combine all in a 1-cup measuring cup.
SWEET-AND-SOUR PORK STIR-FRY
We like this recipe because the pork is not battered and deep fried. Uses a light coating of cornstarch and lightly stir-fried in a little oil.
Provided by TXOLDHAM
Categories Pineapple
Time 46m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Dredge pork in cornstarch. Heat 2 tablespoons oil in wok or large skillet over medium-high heat; stir-fry pork in batches, 3 minutes or until browned. Remove pork from wok or skillet and set aside.
- Drain pineapple tidbits, reserving 1/4 cup juice. Add reserved juice and soy sauce to wok, stirring to loosen browned particles.
- Add remaining 1 tablespoon sesame oil to wok and stir-fry pineapple, bell peppers and green onions 5 minutes or until peppers are tender (careful to not over-cook).
- Stir together hoisin sauce and garlic-chili sauce and add to wok. Add pork and stir-fry 5 minutes.
- Serve over rice and sprinkle with toasted sesame seeds.
SWEET POTATO AND PORK STIR-FRY
Make and share this Sweet Potato and Pork Stir-Fry recipe from Food.com.
Provided by ElizabethKnicely
Categories Yam/Sweet Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Trim fat from pork. Cut pork with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. (For ease in cutting, partially freeze pork about 1 1/2 hours.) Toss pork and 1 teaspoon cornstarch.
- Heat wok or 12-inch skillet until very hot. Add 1 tablespoon oil to wok; rotate wok to coat side. Add pork and garlic; stir-fry about 3 minutes or until pork is brown. Remove pork mixture from wok.
- Add 1 tablespoon oil to wok; rotate to coat side. Add mushrooms, sweet potatoes and onion; stir-fry 1 minute. Stir in wine, 1/3 cup water, bouillon granules and red pepper. Heat to boiling; reduce heat. Cover and simmer about 3 minutes or until potatoes are crisp-tender. Add cornstarch mixture. Cook and stir about 20 seconds or until heated through. Stir in pork mixture, heat through. Serve over hot cooked rice if desired. 4 servings.
Nutrition Facts : Calories 400.3, Fat 17.6, SaturatedFat 4.5, Cholesterol 95.3, Sodium 223.8, Carbohydrate 21.9, Fiber 3.2, Sugar 5.7, Protein 34.4
SWEET AND SOUR STIR-FRY
This is out of a cookbook called "Clean Food"...it say that the secret to making noodles that stand up to stir-frying is to cook your noodles and then chill them before using.
Provided by teresas
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook noodles according to directions on package.
- Drain in colander and rinse thoroughly under cold water.
- Place colander on a plate and refrigerate.
- Bring 2-3 cups water to boil.
- Cut broccoli florets into bite-size pieces.
- Peel and discard tough outer stems and cut remaining stems into chunks.
- Place prepared carrots and broccoli in bowl, cover with boiling water and let sit 2 minutes.
- Drain, rinse with cold water and set aside.
- Heat wok or skillet over medium-high.
- Add grapeseed oil, garlic and ginger and cook 1 minute.
- If anything starts to stick, add 1 tablespoon water.
- Add broccoli, carrots and snow peas, stir and cook 2-3 minutes.
- Add pineapple, 1 tablespoon vinegar, 1 tablespoon mirin, 1 tablespoon soy sauce and cook 1 minute longer.
- Remove vegetables from wok and set aside.
- Pour remaining tablespoon of vinegar, mirin and soy sauce into empty wok.
- Fold in chilled noodles until evenly coated and heated through.
- Drizzle with 1 tablespoon sesame oil.
- Transfer noodles to serving dish.
- Toss vegetables briefly in hot wok to reheat, drizzle with remaining tablespoon toasted sesame oil and spoon vegetables over noodles.
- Top with sesame seeds and serve.
Nutrition Facts : Calories 337.8, Fat 12.3, SaturatedFat 1.6, Sodium 1122, Carbohydrate 49.4, Fiber 7.3, Sugar 10, Protein 10.5
More about "sweet n sour sirloin stir fry with ranch mashed potatoes food"
SWEET N SOUR SIRLOIN STIR-FRY WITH RANCH MASHED POTATOES
From foodnetwork.co.uk
Cuisine AsianCategory Main-CourseServings 4
HEALTHY SWEET AND SOUR KING PRAWN STIR-FRY - FOOD NETWORK
From foodnetwork.com
Author Ching-He HuangSteps 3Difficulty Easy
STIR FRY POTATOES RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
WOOD RANCH MASH POTATOES - COOKEATSHARE
From cookeatshare.com
CREATE A STIR | 30 MINUTE MEALS | FOOD NETWORK
From foodnetwork.com
BEEF SWEET AND SOUR STIR-FRY RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SWEET 'N SOUR SIRLOIN STIR-FRY WITH RANCH MASHED POTATOES …
From rachaelray.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love