BEEF WITH VEGETABLES RECIPE | SmallRecipe
Simple and delicious beef with mixed vegetables. You don’t have to stick with these vegetables. Change them to your personal taste. Try serving over rice or noodles.
Provided by: Marla
Categories: Chinese Recipes
Total time: 40 minutes
Prep time: 10 minutes
Cook time: 30 minutes
Yield: 4 servings
|8 ounces beef filet, cut into 1/2 inch strips|
|2 tablespoons vegetable oil|
|1 onion, chopped|
|1 clove garlic, minced|
|1 teaspoon chopped fresh ginger root|
|1 green bell pepper, chopped|
|1 carrot, chopped|
|1 (10.5 ounce) can beef broth|
|1 tablespoon cornstarch|
|1 teaspoon white sugar|
|1 tablespoon soy sauce|
|1 tablespoon oyster sauce|
|salt and pepper to taste|
- In a large skillet over medium high heat, saute the beef slices in the oil for 5 minutes, or until well browned. Add the onion, garlic and ginger and saute for 5 more minutes. Then add the green bell pepper, carrot and beef broth. Reduce heat to low and let simmer.
- Meanwhile, in a separate small bowl, combine the corn flour, sugar, soy sauce and oyster sauce, if desired. Stir thoroughly, forming a smooth paste. Slowly add this to the simmering beef and vegetables, stirring well, and let simmer to desired thickness. Season with salt and pepper to taste.
Calories 266.6 calories, Carbohydrate 9.3 g, Cholesterol 40.3 mg, Fat 20.2 g, Fiber 1.6 g, Protein 12 g, Saturated Fat 6.3 g, Sodium 537.8 mg, Sugar 3.9 g
VEGETABLE BEEF CASSEROLE RECIPE: HOW TO MAKE IT
This easy one-dish recipe has been a family favorite ever since my husband’s aunt handed it down to me decades ago. Try using whatever vegetables you have on hand. —Evangeline Rew, Manassas, Virginia
Provided by: Taste of Home
Total time: 01 hours 35 minutes
Prep time: 20 minutes
Cook time: 01 hours 15 minutes
Yield: 6 servings.
|3 medium potatoes, sliced|
|3 carrots, sliced|
|3 celery ribs, sliced|
|2 cups cut fresh or frozen cut green beans|
|1 medium onion, chopped|
|1 pound lean ground beef (90% lean)|
|1 teaspoon dried thyme|
|1 teaspoon salt|
|1 teaspoon pepper|
|4 medium tomatoes, peeled, seeded and chopped|
|1 cup shredded cheddar cheese|
- In a 3-qt. casserole, layer half the potatoes, carrots, celery, green beans and onion. Crumble half the uncooked beef over vegetables. Sprinkle with 1/2 teaspoon each thyme, salt and pepper. Repeat layers. , Top with tomatoes. Cover and bake at 400° for 15 minutes. Reduce heat to 350°; bake about 1 hour longer or until vegetables are tender and meat is no longer pink. Sprinkle with cheese; cover and let stand until cheese is melted.
Calories 326 calories, Fat 13g fat (6g saturated fat), Cholesterol 66mg cholesterol, Sodium 607mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 6g fiber), Protein 23g protein.