THAI BEEF WITH PEPPERS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 4 servings
Number Of Ingredients 16
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.
BEEF AND PEPPER LINGUINE
Provided by chealthy
Time 29m
Yield 6
Number Of Ingredients 6
Steps:
- In a large skillet, cook beef, onion and green peppers over medium heat until meat is no longer pink; drain. Remove from the heat. Add linguine and soy sauce; mix well. Sprinkle with garlic powder if desired.
LINGUINI WITH BROCCOLI AND RED PEPPERS
This is a wonderful side dish, but on many occasions we make this our whole meal, along with a salad and bread!
Provided by Chris Catley
Categories Everyday Cooking Vegetarian Side Dishes
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Steam broccoli with 2 tablespoons water in microwave for 6-7 minutes.
- In 10-inch skillet, heat olive oil and butter over low heat. Stir in garlic (more or less to suit your tastes) and red pepper slices; saute gently.
- Drain broccoli and add to skillet. Sprinkle lightly with garlic salt and saute broccoli and peppers until soft.
- Toss vegetable mixture with hot pasta. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 393 calories, Carbohydrate 60.5 g, Cholesterol 8 mg, Fat 11.2 g, Fiber 5.6 g, Protein 12.8 g, SaturatedFat 3 g, Sodium 147.4 mg, Sugar 2.1 g
BEEF AND PEPPERS
Bell peppers and beef have always complimented each other so putting them together in this main dish was a no brainer. -Anita Foster, Fairmount, Georgia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Heat oil in skillet, brown beef on all sides. Add the garlic and continue to cook for 2 minutes. Add onion, peppers and broth; cover and simmer 20 minutes. , Combine water and cornstarch; stir into broth. Cook and stir until gravy is thick and shiny. Add seasonings. Serve over hot cooked rice.
Nutrition Facts : Calories 298 calories, Fat 12g fat (3g saturated fat), Cholesterol 80mg cholesterol, Sodium 303mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 2g fiber), Protein 34g protein.
LINGUINE WITH BEEF AND ONIONS
Use up leftover beef brisket in this tasty linguine with beef ragu.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Brisket Recipes
Time 35m
Number Of Ingredients 9
Steps:
- In a large skillet, heat oil over medium-low. Add onion, carrot, and garlic; season with salt and pepper. Cook, stirring often, until onion and carrot are tender, about 10 minutes.
- Add beef, stirring to combine. Add broth, and simmer until meat is almost falling apart and liquid is reduced by half, about 10 minutes.
- Meanwhile, in a large pot of boiling salted water, cook pasta until al dente according to package directions. Drain; transfer to a large bowl. Add sauce and Parmesan, and toss well. Divide among serving bowls; top with more cheese, if desired.
Nutrition Facts : Calories 415 g, Fat 14 g, Fiber 3 g, Protein 21 g
BEEF AND PEPPER LINGUINE
This recipe didn't sound so tasty when I first saw it, so I didn't make it for years. One day I decided to give it a try, and I'm glad I did!-Marilyn Chigas, Peabody, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, cook the beef, onion and green peppers over medium heat until meat is no longer pink; drain. Remove from the heat. Add linguine and soy sauce; toss to coat. Sprinkle with garlic powder if desired.
Nutrition Facts : Calories 416 calories, Fat 9g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 669mg sodium, Carbohydrate 60g carbohydrate (5g sugars, Fiber 4g fiber), Protein 25g protein.
LINGUINE WITH STEAK AND PEPPERS
Steps:
- Cut beef flank steak in half lengthwise. Slice each half into 1/8-inch-thick slices, cutting on the diagonal, against the grain of the meat.
- Cook linguine according to package directions (but don't add salt to the boiling water).
- Meanwhile, in a 5-quart Dutch oven or 12-inch skillet, heat 1 tablespoon of olive oil. Add green onions and peppers and cook until tender-crisp, about 5 minutes, stirring frequently. Remove with a slotted spoon and set aside in a large bowl.
- In same Dutch oven over high heat, add 3 more tablespoons of olive oil. When the oil is hot, cook the flank steak with 1/2 teaspoon of salt until the meat is tender and loses its pink color, about 3 minutes. Remove Dutch oven from heat, stir in olives, parsley, crushed red pepper, and vegetable mixture.
- Drain linguine, add it to meat mixture, and toss to combine. Season with salt. Transfer pasta to a serving bowl, tucking the provolone pieces into the pasta. If not serving right away, cover and refrigerate to serve chilled later.
BEEF RAGU WITH LEMON-PEPPER FETTUCCINE
Slow-simmered beef ragu with the deep flavors of wine and garlic is served over homemade pasta with lemon and cracked black pepper worked right into the dough.
Provided by Food Network
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- For the ragu: Preheat the oven to 350 degrees F.
- Heat the oil in a large Dutch oven over high heat. Season the beef well with salt; then sear it on all sides, about 8 minutes. Add the tomatoes with their juices, wine, vinegar, fennel seeds, garlic, carrots, celery, bay leaves and onion. Season the liquid with 1 tablespoon salt. Bring to a simmer, cover and transfer to the oven. Cook until the meat is almost tender, about 2 hours. Uncover and cook until the meat is tender all the way through and falling off the bone, 30 to 45 minutes more.
- Cool the meat in the braising liquid. Remove and discard the bay leaves. Place the meat on a cutting board and pull it into large bite-size chunks with 2 forks. Remove any fat from the surface of the sauce and discard; return the meat to the sauce. (The dish can be prepared to this point up to 2 days ahead, the cooled, covered and refrigerated.)
- For the pasta: Mix the semolina flour and 1 teaspoon salt in a stand mixer fitted with the paddle attachment. Add the eggs, yolks, lemon zest and juice and pepper; mix slowly to make a rough dough. Switch to the dough hook attachment and knead until smooth, about 5 minutes. Form the dough into a ball by hand; cover with plastic wrap and let rest at room temperature for 1 hour.
- Divide the dough into 10 pieces and cover with a towel. Roll the dough with a pasta machine into sheets to setting number 6. Dust with semolina and lay on baking sheets; dry for 15 minutes. Then cut into fettuccini with the appropriate attachment. Dust with semolina and set aside on baking sheets; dry for at least 1 hour.
- Bring a large pot of water to a boil over high heat and salt it generously. Add the fettuccini and cook, stirring frequently, until al dente, about 4 minutes. Drain and toss with the grated pecorino. Transfer to serving plates. Spoon the meat sauce over the pasta and sprinkle with the parsley.
- Copyright 2006 Television Food Network, G.P., All Rights Reserved.
BEEF PEPPER STEAK
This makes a tasty, extremely tender pepper steak. Try serving with salad, tomatoes and French fries.
Provided by Marla
Categories 100+ Everyday Cooking Recipes
Time 1h30m
Yield 2
Number Of Ingredients 7
Steps:
- In a small, nonporous bowl, combine the peppercorns, tamari, garlic, sugar and salt. Add the beef filet and coat well on all sides. Cover and marinate in the refrigerator for 1 hour.
- Melt butter in a medium saucepan over medium high heat. Place the beef filet in the pan and saute for 6 to 8 minutes per side, or until internal temperature reaches at least 145 degrees F (65 degrees C).
Nutrition Facts : Calories 533.2 calories, Carbohydrate 5.9 g, Cholesterol 131.2 mg, Fat 44.4 g, Fiber 1.8 g, Protein 27.9 g, SaturatedFat 20.6 g, Sodium 1235.7 mg, Sugar 0.9 g
PEPPERS, BEEF & MACARONI
After a trip to the farmer's market, I was in love with the idea of red and orange peppers for 50 cents. At the grocery store, these cost about $2. So, we loaded up on red, orange and green peppers. But what to do with them? I wanted to make a sort of American goulash - the beef and macaroni in spaghetti sauce. But what if I added peppers? Would that make it better - or worse? I'm happy to say it is better! This is not super flashy, out-of-this-world gourmet or spicy. It's kid friendly. It's quick and easy. It's also very healthy with lean ground beef. Prep time includes boiling the water and chopping the peppers while lecturing two small children, so your time may vary. I hope you enjoy this as much as my children and I did! I can't wait for hubby to eat some when he gets home.
Provided by Burned Toast
Categories Pasta Shells
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Add water to a large pot, place on stove and turn on high.
- Run over to the table and frantically chop up the green and orange peppers into chunks. No need to dice or mince.
- When the water boils, add the shell macaroni.
- Dump the pasta sauce into a large sauce pan (about 3 quarts). Add maybe 1/4 cup of water to the jar, tightly close the lid, shake and empty rest of sauce into the pan. No waste! Heat on medium.
- Drop ground beef into large frying pan on medium heat.
- When the ground beef is about half cooked, pour in the peppers. Stir it all together. At this point, you might also drop in salt (I used sea salt - about 1 teaspoon) and onion powder (I added a lot - maybe 1 tablespoon). I didn't have an onion on hand.
- When the macaroni is done, add it to the pasta sauce.
- When the beef is cooked through and the peppers look a bit limp, drain the grease. (I didn't have the muscles, empty cans or lid for pouring it out, so I just wad up a paper towel, tilt the pan and let the grease collect in the paper towel. It works for me.).
- Add the beef and peppers to the pasta sauce and macaroni. Stir it all together, heat through and serve.
ALBERTA BEEF, MUSHROOM AND PEPPER PASTA
Make and share this Alberta Beef, Mushroom and Pepper Pasta recipe from Food.com.
Provided by Brenda.
Categories Vegetable
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Saute bacon until crisp.
- Remove and set aside.
- Add onions and saute for 5 minutes.
- Add paprika and caraway, saute for 1 minute.
- Add beef and toss well, cook 3-5 minutes until beef is browned.
- Season with salt and pepper.
- Add stock and wine. Bring to a boil and simmer covered for 30 minutes. Remove cover and simmer 30 longer.
- Bring 2 quarts of water to a rolling boil, and cook pasta according to package directions, drain , and set aside keeping warm.
- Whisk sour cream and flour together, add to meat mixture, and set aside keeping warm.
- Saute mushrooms in oil for 3 minutes.
- Add peppers and saute for another 5 minutes.
- Season with salt and pepper.
- Top pasta first with beef mixture, then mushroom/ pepper mixture and sprinkle with bacon.
Nutrition Facts : Calories 1062.8, Fat 43.6, SaturatedFat 15.8, Cholesterol 170, Sodium 550.4, Carbohydrate 88.9, Fiber 8.2, Sugar 9.4, Protein 73.1
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