Beef Over Rice Recipes

BEEF AND RICE

Steps:

• 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 rice portion of packaged rice mix into beef; cook and stir until rice is lightly browned, about 5 minutes. Pour water into beef and rice, stir seasoning packet from rice into mixture, and cover skillet. Bring to a boil, reduce heat to low, and simmer until the liquid has been almost completely absorbed, about 30 minutes.

BEEF OVER RICE

Steps:

• Cook the rice as you would normally (I put it in a rice maker.).
• Saute' onion, and cook ground beef over medium heat in a large skillet, (add the beef a few minutes after the onion.) Drain off the fat (I usually rinse it under warm water.).
• Return to skillet. Add onion soup mix and water, bring to a boil and simmer until slightly thickened, about 5-10 minutes.
• Serve warm over rice.
• note: The soup mix thickens the water slightly, but it still will have a watery consistency. The extra liquid will soak into the rice and flavor it.

SIRLOIN STRIPS OVER RICE

Steps:

• Sprinkle beef strips with salt and pepper. In a large nonstick skillet, brown beef in 1 teaspoon oil. Remove and keep warm. , In the same skillet, saute onions in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, broth, wine, bay leaf, basil and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Return beef to the pan; cook for 2-4 minutes or until tender. Discard bay leaf. Serve with rice. Freeze option: Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

KOREAN BEEF AND RICE

Steps:

• In a large skillet, cook beef and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles. Meanwhile, in a small bowl, mix brown sugar, soy sauce, oil and seasonings., Stir sauce into beef; heat through. Serve with rice. Sprinkle with green onions. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

CREAMED BEEF WITH RICE

Steps:

• Bring the rice and water to a boil in a pot. Reduce heat to low, cover, and cook 20 minutes.
• Place the beef in a bowl, sprinkle with Worcestershire sauce, and season with salt and pepper.
• Heat the oil in a skillet over medium heat. Mix in the onion, 1/2 the green bell pepper, 1/2 the red bell pepper, ginger, and garlic. Cook and stir until vegetables are tender.
• Transfer beef to the skillet, and cook until evenly brown. Mix in the mushrooms. Reduce heat to low, and simmer 5 minutes. Stir in heavy cream and cornstarch as needed to thicken the sauce. Mix in the remaining green bell pepper and red bell pepper. Remove from heat, and transfer to a large bowl (not the one used to season the beef). Mix cooked rice into the bowl with the beef. Serve garnished with parsley.

BEEF RICE

Steps:

• Preheat oven to 350°F.
• Saute onion and mushrooms in butter.
• Add broth and cook for 5 minutes.
• Put rice in a 1 1/2 quart casserole dish.
• Pour broth mixture over rice.
• Cover and bake 45-60 minutes.

STEAK AND RICE

Steps:

• Trim any fat from round steak and slice meat into thin 2 to 3 inch long strips. Remove the seeds and core from the green bell pepper, and slice into thin 3 inch long strips.
• In a large frying pan over medium to high heat add oil and cook meat until medium rare, add peppers and continue cooking until meat is browned.
• Reduce heat to simmer and add tomatoes, soy sauce, garlic powder, black pepper and ginger. Cover and simmer 10 minutes.
• Dissolve bullion cube and corn starch in 2 cups water and stir well before adding to simmering beef. Cover and simmer 10 minutes, stirring occasionally, until sauce resembles the consistency of gravy. Remove from heat and serve over a bed of rice.
• To cook rice: In a saucepan, bring 2 cups of water to a boil. Stir in 1 cup of rice. Cover and reduce heat to a simmer. Simmer for 20 minutes.

CROCK POT BEEF OVER RICE

Steps:

• Put stew beef in crockpot.
• mix together concentrate and water.
• pour over beef.
• cook on low for 8- 10 hours.
• remove beef and shred.
• mix soup into broth until smooth.
• add beef back in stir well.
• cook for about 20 minutes on high.
• serve over rice.

CURRIED BEEF WITH RICE

Steps:

• In a saucepan, combine 2/3 cup water and wild rice; bring to a boil. Reduce heat; cover and simmer for 40 minutes. Add the long grain rice, oil, 1/4 teaspoon salt and remaining water; return to a boil. Reduce heat; cover and simmer 15 minutes longer. Remove from heat; let stand for 5 minutes longer., Meanwhile, in a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the flour, curry powder, pepper and remaining salt until blended. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over rice. Sprinkle with toppings if desired.

STEWED BEEF WITH RICE

Steps:

• In a large skillet, saute onion and garlic in oil until tender. Add beef; saute 2-3 minutes longer. , Stir in the tomato sauce, vinegar, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until meat is tender and sauce is thickened. Stir in olives. Serve with rice.

MARINATED BEEF TIPS OVER RICE

Steps:

• Marinade beef in italian dressing overnight if possible.
• Brown beef in skillet with some oil if needed, save italian dressing to add later. (I skip browning the beef on occasion, and turns out just fine).
• In a large pot, pressure cooker, crockpot or oven dish, add au jus gravy, 1/2-all of the remaining italian dressing, and beef. Cover and cook on med low, or at 325 (for oven).
• Cook until tender (crockpot 8-10 hrs, Oven 2-3 hrs).
• Start rice and cook according to directions. Can add some butter to rice.
• Before serving: In a cup, add about a teaspoon of cornstarch and enough water to make into paste. Add to meat mixture and stir.

BEEF TIPS AND RICE RECIPE

Steps:

• Heat 1 Tbsp. oil in large skillet on medium heat. Add onions, green peppers and garlic; cook and stir 5 min. or until onions are tender. Remove vegetables from skillet.
• Toss meat with 2 Tbsp. flour in large bowl. Heat remaining oil in same skillet. Add meat; cook 8 to 10 min. or until browned on all sides, stirring frequently.
• Add 1-1/4 cups broth, soy sauce, Worcestershire sauce and black pepper to skillet; mix well. Stir in vegetables. Bring to boil; partially cover. Simmer on low heat 1 hour or until meat is tender, stirring occasionally.
• Meanwhile, cook rice as directed on package, omitting salt.
• Mix remaining broth and remaining flour in small bowl until blended. Stir into meat mixture; bring to boil, stirring constantly. Simmer on medium-low heat 2 to 3 min. or until thickened. Serve over rice.

EASY SHREDDED BEEF OVER RICE

Steps:

• Rub both sides of roast with fajita seasoning.
• Cook roast in hot oil in a large Dutch oven pot over med-high heat until browned on all sides.
• Combine stewed tomatoes and water; pour over roast in Dutch oven.
• Cover, reduce heat to low and cook 4 hours or until tender.
• Remove roast and shred using 2 forks.
• Skim fat from tomato liquid in Dutch oven, and discard.
• Stir shredded beef into tomato liquid. Combine rice and parsley.
• Serve beef mixture over rice.