Asian Beef Vegetable Casserole Recipes

ASIAN BEEF AND VEGETABLE STIR-FRY

Steps:

• 1)Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips. 2)Combine vegetables and 3 tablespoons water in large nonstick skillet. Cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain. 3)Heat same pan over medium-high heat until hot. Add half of beef and half of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove. Repeat with remaining beef and garlic. 4)Return all beef and vegetables to pan. Add stir-fry sauce and crushed red pepper; heat through. Serve over rice. Sprinkle with peanuts, if desired.

ASIAN BEEF AND VEGETABLE STIR FRY

Steps:

• Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.
• Combine vegetables and 3 tablespoons water in large nonstick skillet. Cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain.
• Heat same pan over medium-high heat until hot. Add 1/2 of beef and 1/2 of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove. Repeat with remaining beef and garlic.
• Return all beef and vegetables to pan. Add stir-fry sauce and red pepper; heat through. Spoon over rice. Sprinkle with peanuts, if desired.
• Beef. It's What's For Dinner

CHINESE BEEF CASSEROLE

Steps:

• In a large skillet, cook the beef, onion and celery over medium heat until meat is no longer pink, breaking it into crumbles; drain. Stir in the soup, bean sprouts, soy sauce and pepper. Bring to a boil. Pour into a greased 13x9-in. or 3-qt. baking dish. Stir in rice and water chestnuts., Cover and bake at 350° for 30 minutes. Uncover; stir in peas and sprinkle with noodles. Bake until heated through, 15-20 minutes longer.

ASIAN BEEF AND VEGETABLE STIR-FRY

Steps:

• Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.
• Combine vegetables and 3 tablespoons water in large nonstick skillet. Cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain.
• Heat same pan over medium-high heat until hot. Add half of beef and half of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove. Repeat with remaining beef and garlic.
• Return all beef and vegetables to pan. Add stir-fry sauce and crushed red pepper; heat through. Serve over rice. Sprinkle with peanuts, if desired.

GROUND BEEF CHINESE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Stir beef, mushroom soup, celery soup, water chestnuts, celery, water, Monterey Jack cheese, almonds, mushrooms, soy sauce, and black pepper together in the prepared baking dish. Cover dish with aluminum foil.
• Bake in preheated oven for 45 minutes. Remove aluminum foil and sprinkle chow mein noodles over the top of the casserole. Continue baking until the casserole browns around the edges, about 30 minutes more.

ASIAN BEEF & VEGETABLE CASSEROLE

Steps:

• Preheat the oven to 180°C/350°-375°F/4-5 gas mark; place the flour on a plate and season with salt and pepper, add the beef and toss to coat; shake off any excess.
• Heat half the oil in a 4L (16-cup) capacity flameproof, ovenproof casserole dish over a medium heat; add half the beef and cook for 2-3 minutes each side or until brown; transfer the cooked beef pieces to a plate; repeat with remaining oil and beef, reheating the dish between batches.
• Add the onion and carrot to the pan and cook, stirring, for 5 minutes or until the onion is soft; add the star anise, ginger and lemon grass, and stir to combine.
• Add the beef, stock, brandy and tomato paste to the dish; cover and bake for 1 1/2 hours or until the beef is tender.
• Meanwhile, cook the beans in a medium saucepan of boiling water for 3-4 minutes or until they are bright green and tender crisp; drain.
• Add the beans to the beef mixture and stir to combine.
• Top the beef mixture with coriander and serve with steamed rice.
• FREEZING TIPS: Cool at the end of step 6; transfer to an airtight container; lbel, date and freeze for up to three months; thaw in the fridge overnight; reheat the oven to 180°C (see above for conversions); reheat and continue from step 7.

ASIAN VEGETABLE-BEEF SOUP

Steps:

• In a large saucepan, brown meat in oil on all sides; drain. Add the water, broth, sherry, soy sauce, onions, brown sugar, garlic, ginger, sesame oil and cayenne. Bring to a boil. Reduce heat; cover and simmer for 1 hour., Stir in the mushrooms, carrots and bok choy; cover and simmer 20-30 minutes longer or until vegetables are tender. Meanwhile, cook rice according to package directions. , Divide rice among 6 soup bowls, 3/4 cup in each; top each with 1 cup soup. Garnish with chive blossoms if desired.