STEWED BEEF WITH RICE
"When you come in cold and shivery from outside, count on this wonderful stew to warm you through," says Donna Cline in Pensacola, Florida. "The tangy flavor is a nice change from traditional beef stew." Tip: It's easiest to slice the flank steak while it's still almost frozen, Donna advises.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 10
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.
Nutrition Facts :
CREAMED BEEF WITH RICE
Bite size beef cubes in a yummy cream-style gravy are mouth-watering served over rice!
Provided by STEPHRAY78
Categories Main Dish Recipes
Time 50m
Yield 8
Number Of Ingredients 15
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.
Nutrition Facts : Calories 292.5 calories, Carbohydrate 25 g, Cholesterol 45.6 mg, Fat 15.2 g, Fiber 1.8 g, Protein 13.8 g, SaturatedFat 6.1 g, Sodium 52.4 mg, Sugar 1.4 g
BEEF OVER RICE
Simple 4 ingredient meal that tastes great. Good for a busy night. My Mom used to make this all the time, it is one of my Dad's favorite meals. I put my rice in a rice cooker, so that's the amount of water I listed in the ingredients. It normally takes about 25 minutes to have it on the table, less if you use precooked beef.
Provided by Random Rachel
Categories Low Cholesterol
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 502.4, Fat 17.4, SaturatedFat 6.8, Cholesterol 77.1, Sodium 557.7, Carbohydrate 57.1, Fiber 1.6, Sugar 1.1, Protein 26
EASY SHREDDED BEEF OVER RICE
Easy recipe with a Latin flavor. Can be easily be kicked up if you want it to be a bit more spicy. Whole garlic cloves added, I think would be real tasty. I am sure this could be done in a crock pot as well. From Southern Living magazine.
Provided by lisar
Categories Meat
Time 4h20m
Yield 6-8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 992.7, Fat 64.1, SaturatedFat 24.6, Cholesterol 208.7, Sodium 711.3, Carbohydrate 40.3, Fiber 0.4, Protein 59.5
BEEF TIPS AND RICE RECIPE
Check out a family-favorite with our Beef Tips and Rice Recipe. Veggies, soy sauce, and Worcestershire sauce flavor our Beef Tips and Rice Recipe.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 4 servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 450, Fat 14 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 570 mg, Carbohydrate 47 g, Fiber 1 g, Sugar 5 g, Protein 33 g
KOREAN BEEF AND RICE
A friend raved about Korean recipes for bulgogi-beef cooked in soy sauce and ginger-so I tried it. It's delicious! Dazzle the table with this tasty version of Korean beef and rice. -Betsy King, Duluth, Minnesota
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 413 calories, Fat 13g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 647mg sodium, Carbohydrate 46g carbohydrate (14g sugars, Fiber 3g fiber), Protein 27g protein. Diabetic Exchanges
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