Skillet Beef And Celery Recipes

SKILLET BEEF AND MACARONI

Skillet Beef and Macaroni image

I found this simple skillet recipe many years ago on a can label. I made some tweaks, and my family loved it. Because it's so easy to put together, it's a real timesaver for people with super busy schedules. -Maxine Neuhauser, Arcadia, California

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1-1/2 pound ground beef
1/2 cup chopped onion
2 cans (8 ounces each) tomato sauce
1 cup water
1 package (7 ounces) macaroni
1/2 cup chopped green pepper
2 tablespoons Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large skillet over medium-high heat, cook beef and onion until the meat is no longer pink; drain. Stir in the remaining ingredients; bring to a boil. Reduce heat; simmer, covered, until macaroni is tender, stirring occasionally, 20-25 minutes. Add more water if needed.

Nutrition Facts : Calories 317 calories, Fat 11g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 700mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 2g fiber), Protein 25g protein.

BEEF AND CELERY STIR-FRY WITH FRESH GARLIC

Beef and Celery Stir-Fry With Fresh Garlic image

This quick recipe is for a stir-fry that includes beef, celery (which you can substitute), and fresh garlic. It's perfect for lunch, dinner, or a snack.

Provided by Rhonda Parkinson

Categories Dinner Entree Lunch

Time 30m

Yield 4

Number Of Ingredients 13

Ingredients

3/4 pound sirloin steak
1 tablespoon soy sauce
1 tablespoon cooking wine
1/2 teaspoon Asian sesame oil
2 teaspoons cornstarch
2 tablespoons dark soy sauce
1 tablespoon Chinese rice wine
1 tablespoon water
2 teaspoons granulated sugar, or to taste
3 tablespoons peanut oil, divided
2 cloves garlic, chopped
4 ribs celery, cut diagonally into thin slices
1/2 teaspoon salt, or to taste

Steps:

Cut the beef across the grain into thin slices approximately 1 1/2-inches long. To cut beef across the grain, pick up a cut of flank steak or (beef) shoulder steak, and you will notice that it has lines or "grains" running across it. These are the muscle fibers. To cut steak across the grain, cut perpendicular to these fibers. If you cut the meat along the fibers, it will turn out very tough.
Place the beef in a bowl and add the soy sauce, cooking wine or sherry, sesame oil, and cornstarch. Marinate the beef for 15 minutes.
Combine the dark soy sauce, rice wine or sherry, water, and sugar in a small bowl. Set aside.
Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 1 1/2 tablespoons oil. When the oil is hot, add the garlic. Stir-fry for 10 seconds, then add the beef. Let sear briefly, then stir-fry the beef until it is no longer pink. Remove and drain in a colander or on paper towels.
Heat 1 1/2 tablespoons of oil in a wok or skillet. When the oil is hot, add the celery and the salt. Stir-fry the celery until it begins to turn a brighter green (about 1 minute).
Add the sauce and bring to a boil. Add the beef back into the pan. Stir-fry for 1 - 2 more minutes to blend the flavors. Serve hot.

Nutrition Facts : Calories 338 kcal, Carbohydrate 6 g, Cholesterol 78 mg, Fiber 1 g, Protein 24 g, SaturatedFat 7 g, Sodium 1004 mg, Sugar 3 g, Fat 23 g, ServingSize 2 to 4 servings, UnsaturatedFat 0 g