Beef Rolls With Veggies And Rice Recipes

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BEEF ROLL UPS



Beef Roll Ups image

Beef Roll Ups . Delicious tender pieces of beef wrapped around cheese and vegetables and coated in a lovely Balsamic Glaze. A really quick and easy recipe too

Provided by Lovefoodies

Categories     Beef

Time 20m

Number Of Ingredients 13

8 thin sliced sirloin steaks
2 - 3 tbsp Worcestershire sauce
1 TBS garlic powder
1 TBS onion powder
1 tbsp olive oil
1 orange red and 1 yellow peppers
1 cup of Gruyere cheese
1 sliced medium onion
2 tsp butter
2 tbsp finely chopped shallots
1/4 cup balsamic vinegar
2 tbsp brown sugar
1/4 cup beef broth

Steps:

  • Lay out the sirloin steaks, if they are a little thick, use a meat mallet and bash them a little.
  • Add the seasonings, olive oil and Worcestershire sauce to the meat, (mix into the meat well on both sides) then set aside and prepare the filling.
  • Cut the peppers and onion to matchstick size and set aside.
  • In a pan, melt the butter then add the shallots and cook until translucent.
  • Add the remaining ingredients and stir, bringing it to a boil. Once boiling, reduce the heat a little and allow the sauce to reduce in volume to half the original amount. As this reduction takes place, you will notice the sauce becomes thicker and a little sticky. Once reduced, transfer to a bowl and set aside.
  • Using the same pan from the sauce, lightly saute the peppers with a drop of olive oil for 1 minute and remove from heat.
  • Lay the rolls flat, then in the centre of each, place the peppers and onion, and divide the cheese between the 8 rolls. Season with salt and pepper if you wish.
  • Roll them tightly then using a toothpick, secure the end so the rolls don't come apart.
  • Heat a large fry pan (you don't need any oil as there is oil on the meat already), and when hot enough, place the beef rolls in the pan, seam side down. As soon as they are sealed (30 - 60 seconds), turn the rolls so they cook on all sides. Medium to rare is the most popular, however, you can cook for a s long or short a time as you like.
  • When done, remove from the heat, place on a plate and allow to rest for a minute or two, and remove the toothpicks.
  • Drizzle the balsamic glaze over the tops as in my photos and serve! Enjoy!

Nutrition Facts : Calories 349 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 97 milligrams cholesterol, Fat 20 grams fat, Fiber 1 grams fiber, Protein 28 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 320 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

BEEF & RICE STUFFED CABBAGE ROLLS



Beef & Rice Stuffed Cabbage Rolls image

This recipe is special to me because it's an easy one-pot meal that tastes like you spent the whole day in the kitchen. My family loves it. -Lynn Bowen, Geraldine, Alabama

Provided by Taste of Home

Categories     Dinner

Time 6h20m

Yield 6 servings.

Number Of Ingredients 13

12 cabbage leaves
1 cup cooked brown rice
1/4 cup finely chopped onion
1 large egg, lightly beaten
1/4 cup fat-free milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound lean ground beef (90% lean)
SAUCE:
1 can (8 ounces) tomato sauce
1 tablespoon brown sugar
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce

Steps:

  • In batches, cook cabbage in boiling water 3-5 minutes or until crisp-tender. Drain; cool slightly. Trim the thick vein from the bottom of each cabbage leaf, making a V-shaped cut., In a large bowl, combine rice, onion, egg, milk, salt and pepper. Add beef; mix lightly but thoroughly. Place about 1/4 cup beef mixture on each cabbage leaf. Pull together cut edges of leaf to overlap; fold over filling. Fold in sides and roll up., Place 6 rolls in a 4- or 5-qt. slow cooker, seam side down. In a bowl, mix sauce ingredients; pour half of the sauce over cabbage rolls. Top with remaining rolls and sauce. Cook, covered, on low 6-8 hours or until a thermometer inserted in beef reads 160° and cabbage is tender.

Nutrition Facts : Calories 204 calories, Fat 7g fat (3g saturated fat), Cholesterol 83mg cholesterol, Sodium 446mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 2g fiber), Protein 18g protein. Diabetic Exchanges

GRILLED THAI CURRY BEEF ROLL



Grilled Thai Curry Beef Roll image

Slicing this rolled flank steak -- stuffed with a rainbow of fresh cilantro, tomato and scallion -- reveals its inner beauty. Paired with a tangy Thai-inspired rice noodle salad and crisp lettuce leaves, it's perfect for a hot summer day.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 19

3 tablespoons seasoned rice vinegar
3 tablespoons lime juice
3 tablespoons fish sauce
2 teaspoons toasted sesame oil
1 clove garlic, minced
One 1-inch piece ginger, peeled and minced
1 Fresno chile, chopped
1 serrano chile, thinly sliced
2 medium carrots, cut into 3-inch lengths and julienned
2 small cucumbers, cut into 3-inch lengths and julienned
One 8-ounce package thin rice noodles
One 1 1/2-pound flank steak
1 tablespoon Thai red curry paste
Kosher salt and freshly ground black pepper
1/4 cup salted roasted peanuts, crushed, plus more for topping
1 bunch fresh cilantro leaves, plus more for topping
1 bunch scallions, white and green parts separated
1 pint cherry tomatoes, halved
2 heads Boston lettuce, leaves separated

Steps:

  • For the rice noodles: In a large bowl, combine the rice vinegar, lime juice, fish sauce, sesame oil, garlic, ginger and Fresno and serrano chiles and stir together. Toss in the carrots and cucumbers and let stand for 15 minutes for the flavors to meld.
  • Bring a large pot of water to the boil. Prepare the noodles according to package instructions. Drain and rinse the noodles with cold running water. Toss the noodles with the vegetables and dressing and refrigerate until serving.
  • For the flank steak: Prepare a grill for direct and indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the side burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.) If your grill has a thermometer, aim to keep the temperature at about 350 degrees F throughout grilling.
  • Set the flank steak on a cutting board. Starting at the thin, narrow end of the steak, slice it in half horizontally to within 2 inches of the opposite wide end. Open it up like a book so you have 1 long piece. Pound the steak with a mallet to an even thickness of about 1/2 inch. Cover the steak with the curry paste and season with 1 teaspoon salt. Sprinkle with the peanuts, leaving a 1-inch border along the edges. Arrange half of the cilantro and scallion greens in a line, followed by half of the tomatoes and then half of the scallion whites. Repeat with the remaining ingredients. Roll up the steak like a jelly roll, starting at the short end. Tie the roll closed around the circumference with butcher's twine at 2-inch intervals. Tie one more piece of twine lengthwise around the meat. Sprinkle the outside of the meat with salt and pepper.
  • Put the steak on direct heat and cook, turning, to brown all 4 sides, about 2 minutes per side. Move the steak to indirect heat, cover and cook, turning occasionally, until the very center reads 115 degrees F on an instant-read thermometer for a steak that is well done on the outside and medium rare in the center, 25 to 30 minutes more. (Test frequently; the time will vary based on the temperature of your grill.) Let the steak rest 5 to 6 minutes.
  • Untie the steak and cut it into thin slices. Garnish the noodles with chopped nuts and cilantro leaves. Serve with the lettuce leaves on the side.

20-MINUTE VEGETABLE BEEF AND RICE SKILLET



20-Minute Vegetable Beef and Rice Skillet image

Make some mealtime magic happen with our 20-Minute Vegetable Beef and Rice Skillet dinner. Try our 20-Minute Vegetable Beef and Rice Skillet recipe today!

Provided by My Food and Family

Categories     Home

Time 20m

Yield 5 servings

Number Of Ingredients 7

1 lb. lean ground beef
1 small onion, chopped
1 can (14-1/2 oz.) diced tomatoes, undrained
1 can (10-1/2 oz.) condensed beef broth
1 cup frozen mixed vegetables (carrots, corn, green beans)
2 cups instant white rice, uncooked
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

  • Brown meat with onions in large skillet; drain.
  • Add tomatoes, broth and frozen vegetables; stir. Bring to boil, stirring occasionally.
  • Stir in rice and cheese; cover. Remove from heat. Let stand 5 min.

Nutrition Facts : Calories 350, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 50 mg, Sodium 630 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 22 g

BEEF ROLLS WITH VEGGIES AND RICE



Beef Rolls with veggies and rice image

LOVE the paper thin sirloin I get at Walmart, can use it in so many different ways. This is my latest creation.

Provided by Lynn Socko

Categories     Rice Sides

Time 1h30m

Number Of Ingredients 10

2 lb paper thin cut sirloin
seasoning for steak (no salt )
3-4 c homemade beef stock (low sodium store bought)
1 c long grain and wild rice
flour
oilve oil
1/2 c carrots, shredded
1/4 c celery, diced very small
1/2 c onion diced finely
1 c mushrooms, sliced

Steps:

  • 1. Cook long grain and wild rice according to package directions. Let cool. I use beef stock instead of water to cook the rice in.
  • 2. While rice is cooking, place onions, celery, and carrots in skillet with small amount of olive oil, sauted till tender, add in mushrooms and more o.o. if needed, cook for about 5 min. or until mushrooms are tender. Add COOKED rice to veggies, mix in well. Or cook with rice using this recipe https://www.justapinch.com/recipes/side/rice-side/long-grain-and-wild-rice-with-veggies.html
  • 3. Season both sides of meat, place rice in center, roll steak up and secure with toothpicks on ends and in center.
  • 4. Fry in a small amount of olive oil turning steak on all four sides, cook for about 5ish min. per side. You may need to hold rolls up to brown each end.
  • 5. To make gravy/sauce, add a little more olive oil same pan steak rolls were cooked in. (About 1/4c)put 1/4 c flour in pan, mix well and cook for a couple of minutes, now add 2 c. of beef stock stirring constantly and scraping yummies off of bottom of pan till gravy is thickened.

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