Asian Ground Beef And Pepper Saute Recipes

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ASIAN GROUND BEEF, PEPPER AND ONION SAUTE



Asian Ground Beef, Pepper and Onion Saute image

A recipe I found on www.allrecipes.com that I modified to fit my allergies and our tastes. We like our oriental food saucy, so I made extra sauce and added water chestnuts for DD. This has a kick to it from the ginger, red pepper flakes and the chili paste. Makes 6 1-cup servings. This is a WW friendly recipe, if you use 96% lean ground beef. Points value per serving as calculated on the WW website is 3.

Provided by LARavenscroft

Categories     Onions

Time 25m

Yield 6 serving(s)

Number Of Ingredients 16

cooking spray
1 lb lean ground beef
3 cups bell peppers, chopped (I used a combination of red, yellow & green)
1 large onion, thinly sliced
2 large garlic cloves, thinly sliced
2 tablespoons fresh gingerroot, minced
2 tablespoons dried parsley
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1 cup beef stock
3 tablespoons gluten-free soy sauce
1 tablespoon molasses
1 teaspoon chili paste
1 teaspoon gluten-free Worcestershire sauce (Lea & Perrins is GF)
1/4 cup water
2 tablespoons cornstarch

Steps:

  • Spray a large skillet with cooking spray.
  • Over over medium heat, cook and stir the ground beef until evenly browned.
  • Drain and set aside.
  • Add the peppers, onion, garlic and ginger.
  • Season with parsley, red pepper, and salt.
  • Cook and stir until tender.
  • Return the beef to the skillet.
  • In a small bowl, mix together the beef stock, soy sauce, molasses, chile paste, and Worcestershire sauce.
  • Cook until heated through and sauce comes to a boil.
  • Combine water and cornstarch and add to skillet.
  • Stir constantly until sauce is thickened.
  • Serve over the cooked rice.

ASIAN GROUND BEEF AND PEPPER SAUTE



Asian Ground Beef and Pepper Saute image

This ground beef dish is served over jasmine rice and combines the flavors of garlic, soy, and ginger with a hint of heat. A perfect one dish meal!

Provided by amanda1432

Categories     World Cuisine Recipes     Asian

Time 55m

Yield 4

Number Of Ingredients 16

1 cup dry jasmine rice
2 cups water
1 pound lean ground beef
1 tablespoon olive oil
1 red bell pepper, chopped
1 green bell pepper, chopped
¼ cup chopped fresh parsley
2 large cloves garlic, thinly sliced
2 tablespoons minced fresh ginger root
¼ teaspoon crushed red pepper
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ cup beef stock
1 tablespoon low-sodium soy sauce
1 teaspoon chile paste
½ teaspoon Worcestershire sauce

Steps:

  • In a medium saucepan, bring the rice and water to a boil. Cover, reduce heat, and simmer 20 minutes.
  • In a skillet over medium heat, cook and stir the ground beef until evenly browned. Drain, and set aside.
  • Heat the olive oil in the skillet over medium heat. Stir in the red bell pepper, green bell pepper, parsley, garlic and ginger. Season with red pepper, salt, and pepper. Cook and stir until tender.
  • Return the beef to the skillet. Mix in the beef stock, soy sauce, chile paste, and Worcestershire sauce. Cook and stir until thickened and heated through. Serve over the cooked rice.

Nutrition Facts : Calories 466.4 calories, Carbohydrate 45.4 g, Cholesterol 68.6 mg, Fat 19.8 g, Fiber 1.6 g, Protein 24.7 g, SaturatedFat 6.8 g, Sodium 413.9 mg, Sugar 1.8 g

THAI BEEF WITH PEPPERS



Thai Beef with Peppers image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 4 servings

Number Of Ingredients 16

1 package pad Thai rice noodles or linguine
1/2 cup low-sodium soy sauce
3 tablespoons sherry
2 tablespoons cornstarch
2 tablespoons packed brown sugar
1 tablespoon minced fresh ginger
1 teaspoon red chili paste or a few dashes red chili oil
2 cloves garlic, minced
1 lime, halved
1 pound flank steak, sliced very thin against the grain
2 tablespoons vegetable oil
1 medium yellow onion, sliced
1 red bell pepper, cored and sliced into rings
1 tablespoon diced fresh jalapeno or 1 teaspoon diced hot pepper
Fresh basil leaves, for garnish
Fresh cilantro leaves, for garnish

Steps:

  • Cook the noodles according to the package directions.
  • In a small bowl, mix the soy sauce, sherry, cornstarch, brown sugar, ginger, chili paste, garlic and the juice of half the lime. Pour a third of the marinade into a bowl with the sliced beef and toss to coat. Reserve the rest of the marinade for later.
  • Heat 1 tablespoon of the oil in a large skillet over medium-high to high heat. When it is very hot, throw in the onions and cook for a minute or so. Add the bell peppers and jalapenos. Cook for a minute, tossing until the peppers have brown/black bits but are still firm. Remove the vegetables to a plate.
  • Into the hot skillet, add the remaining tablespoon of oil. Add the meat mixture, evenly distributing it over the surface of the skillet. Allow to sit for 45 seconds, then turn with tongs. Cook for another 30 seconds, then add the onions and peppers back into the skillet. Reduce the heat to low. Pour in the remaining marinade and stir. Allow to simmer on low for a few minutes; the sauce will slowly thicken. Turn off the heat.
  • Drain the noodles, then add half of them to the stir-fry. Toss and add more noodles as desired. Stir in some very hot water if needed to thin the sauce.
  • Top with basil and cilantro leaves and serve immediately with a squeeze of the remaining lime half.

ASIAN GROUND BEEF AND PEPPER SAUTE



Asian Ground Beef and Pepper Saute image

One dish meal. This is the original version of Recipe 299322. I like it just how it was originally posted on allrecipes.

Provided by sholman77

Categories     Meat

Time 55m

Yield 4 , 4 serving(s)

Number Of Ingredients 16

1 cup dry jasmine rice
2 cups water
1 lb lean ground beef
1 tablespoon olive oil
1 red bell pepper, chopped
1 green bell pepper, chopped
1/4 cup chopped fresh parsley
2 large garlic cloves, thinly sliced
2 tablespoons minced fresh gingerroot
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup beef stock
1 tablespoon low sodium soy sauce
1 teaspoon chili paste
1/2 teaspoon Worcestershire sauce

Steps:

  • In a medium saucepan, bring the rice and water to a boil.
  • Cover, reduce heat, and simmer 20 minutes.
  • Cook the ground beef until evenly browned. Drain, and set aside.
  • Heat the olive oil in the skillet over medium heat. Stir in the red bell pepper, green bell pepper, parsley, garlic and ginger. Season with red pepper, salt, and pepper. Cook and stir until tender.
  • Return the beef to the skillet. Mix in the beef stock, soy sauce, chile paste, and Worcestershire sauce. Cook and stir until thickened and heated through. Serve over the cooked rice.

ASIAN GROUND BEEF AND PEPPER SAUTE



Asian Ground Beef and Pepper Saute image

This ground beef dish is served over jasmine rice and combines the flavors of garlic, soy, and ginger with a hint of heat. A perfect one dish meal!

Provided by amanda1432

Categories     Asian Recipes

Time 55m

Yield 4

Number Of Ingredients 16

1 cup dry jasmine rice
2 cups water
1 pound lean ground beef
1 tablespoon olive oil
1 red bell pepper, chopped
1 green bell pepper, chopped
¼ cup chopped fresh parsley
2 large cloves garlic, thinly sliced
2 tablespoons minced fresh ginger root
¼ teaspoon crushed red pepper
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ cup beef stock
1 tablespoon low-sodium soy sauce
1 teaspoon chile paste
½ teaspoon Worcestershire sauce

Steps:

  • In a medium saucepan, bring the rice and water to a boil. Cover, reduce heat, and simmer 20 minutes.
  • In a skillet over medium heat, cook and stir the ground beef until evenly browned. Drain, and set aside.
  • Heat the olive oil in the skillet over medium heat. Stir in the red bell pepper, green bell pepper, parsley, garlic and ginger. Season with red pepper, salt, and pepper. Cook and stir until tender.
  • Return the beef to the skillet. Mix in the beef stock, soy sauce, chile paste, and Worcestershire sauce. Cook and stir until thickened and heated through. Serve over the cooked rice.

Nutrition Facts : Calories 466.4 calories, Carbohydrate 45.4 g, Cholesterol 68.6 mg, Fat 19.8 g, Fiber 1.6 g, Protein 24.7 g, SaturatedFat 6.8 g, Sodium 413.9 mg, Sugar 1.8 g

BEEF WITH RED AND GREEN PEPPERS CHINESE STYLE



Beef With Red and Green Peppers Chinese Style image

Provided by Pierre Franey

Categories     dinner, easy, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

2 medium-size sweet red peppers
2 medium-size green peppers
1 pound lean, tender beef, like fillet of beef or flank steak
2 tablespoons cornstarch
2 tablespoons dark soy sauce
1/4 teaspoon red hot-pepper flakes
1 cup corn or vegetable oil
1 cup coarsely chopped scallions
1 teaspoon chopped garlic
1 teaspoon sugar or honey
2 tablespoons dry sherry
2 tablespoons fresh or canned chicken broth
Salt to taste, if desired

Steps:

  • Core and remove the seeds from the red and green peppers. Cut peppers into thin strips about 1 1/2 inches long.
  • Slice the meat across the grain into thin strips 1 1/2 to 2 inches long. Place in a bowl and add the cornstarch, soy sauce and pepper flakes and 2 tablespoons of the oil. (The oil keeps the meat from sticking together while cooking.) Blend well and let stand 15 minutes.
  • Heat the remaining oil in a wok or skillet large enough to hold the ingredients. When the oil is very hot add the meat and cook, stirring, about 30 seconds until separated. Drain the meat in a sieve over a bowl to catch the drippings and reserve the oil.
  • Wipe out the wok and return 2 tablespoons of the oil to it. Heat the oil and add the peppers, scallions and garlic. Cook over high heat until crisp and tender, about 1 minute. Add the sugar, wine, chicken broth and salt if desired. Add the beef and cook quickly, stirring, until just heated through. Serve immediately.

Nutrition Facts : @context http, Calories 849, UnsaturatedFat 59 grams, Carbohydrate 14 grams, Fat 77 grams, Fiber 3 grams, Protein 25 grams, SaturatedFat 12 grams, Sodium 796 milligrams, Sugar 6 grams, TransFat 0 grams

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