STEAK WITH SPICED RICE & BEANS
This Mexican-inspired treat for two is on the table within half an hour
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 8
Steps:
- Heat 3 tsp oil in a medium saucepan and cook the onion for 3-4 mins until golden. Stir in the rice and 1 tsp fajita seasoning, then cook for 1 min. Pour in 300ml boiling water and a pinch of salt and stir. Cover and simmer for 15-20 mins until all the water has been absorbed and the rice is tender. Stir in the beans and keep warm.
- Meanwhile, rub the remaining oil, fajita seasoning and salt and pepper over the rump steaks. Heat a griddle pan, then fry the steaks for 2-3 mins each side. Stir the coriander into the rice and serve with the steaks and a dollop of salsa on top.
Nutrition Facts : Calories 649 calories, Fat 26 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 48 grams protein, Sodium 0.99 milligram of sodium
SPICED STEAK WITH CAULIFLOWER RICE
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F. Combine the cauliflower rice, 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl; toss to coat. Spread in a single layer on 2 baking sheets and bake, stirring once, until slightly browned and tender, 20 to 25 minutes.
- Meanwhile, season the steaks with salt and pepper and rub all over with the paprika and cinnamon. Heat a large skillet over high heat; add 1 tablespoon olive oil. Add the steaks, in batches if necessary, and cook until browned, 1 1/2 to 2 minutes per side for medium rare. Remove to plates.
- Reduce the heat to medium. Add the remaining 1 tablespoon olive oil, the celery, almonds, dried cranberries and garlic to the skillet and cook, stirring, until golden, 2 to 3 minutes. Add the vinegar and cook until the skillet is almost dry. Transfer the mixture to a large bowl. Add the cauliflower and parsley, season with salt and pepper and toss. Add to the plates with the steaks.
Nutrition Facts : Calories 470, Fat 26 grams, SaturatedFat 5 grams, Cholesterol 106 milligrams, Sodium 417 milligrams, Carbohydrate 20 grams, Fiber 6 grams, Protein 12 grams, Sugar 43 grams
CUBAN STEAK WITH BLACK BEANS AND RICE
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to medium high. Combine 2 tablespoons olive oil, the garlic, 1 teaspoon each cumin and oregano and the lime juice in a small baking dish. Add the steak, turn to coat and season well with salt and pepper; set aside at least 10 minutes.
- Meanwhile, combine the black beans with their liquid, the rice, 1 cup water, the remaining 1/2 teaspoon each cumin and oregano, 1/2 teaspoon salt and a few grinds of pepper in a medium saucepan. Bring to a boil over high heat, stirring occasionally to prevent sticking. Reduce the heat to low, cover and cook until the liquid is absorbed and the rice is tender, about 17 minutes. Remove from the heat and set aside.
- Combine the bell peppers, onion, remaining 2 tablespoons olive oil and a big pinch each of salt and pepper in a large bowl. Grill the peppers and onion, turning occasionally, until browned in spots and crisp-tender, 4 to 5 minutes. Return to the bowl, add the olives and toss. Grill the steaks until browned, about 3 minutes per side for medium rare; transfer to a cutting board.
- Fluff the rice and divide among plates. Slice the steak and serve with the rice, vegetables and lime wedges.
BEEF AND BEANS
This deliciously spicy steak and beans over rice will have family and friends asking for more. It's a favorite in my recipe collection. -Marie Leamon, Bethesda, Maryland
Provided by Taste of Home
Categories Dinner
Time 6h40m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Cut steak into thin strips. Combine mustard, chili powder, salt, pepper and garlic in a bowl; add steak and toss to coat. Transfer to a 3-qt. slow cooker; add tomatoes, onion and bouillon. Cover and cook on low for 6-8 hours. Stir in beans; cook 30 minutes longer. Serve over rice.
Nutrition Facts : Calories 185 calories, Fat 3g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 584mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 5g fiber), Protein 24g protein. Diabetic Exchanges
STEAK AND RICE
A meal in itself. A spicy beef and bell pepper combo served over a bed of rice. This recipe is an instant favorite and economical, too.
Provided by Christine Ropeter
Categories Meat and Poultry Recipes Beef Steaks Round Steak Recipes
Time 30m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 618.9 calories, Carbohydrate 54.2 g, Cholesterol 103.8 mg, Fat 23.3 g, Fiber 3 g, Protein 43 g, SaturatedFat 7.3 g, Sodium 1689 mg, Sugar 6.3 g
SPICY STEAK STRIPS WITH RICE
Make and share this Spicy Steak Strips With Rice recipe from Food.com.
Provided by DrGaellon
Categories Steak
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a zip top bag, combine Worcestershire sauce, mustard and steak strips. Press out as much air as possible before sealing. Shake well, then marinate in the refrigerator for 30-60 minutes.
- Place rice, water and salt in a medium saucepan. Bring to a boil, cover, reduce heat and simmer until cooked, about 20 minutes.
- Heat oil in a medium skillet over medium heat. When shimmering, add onions and garlic. Saute until onions are soft and translucent, 3-5 minutes. Season with pepper. Drain steak strips from marinade and add to pan. Cook 4-5 minutes on each side, or until desired doneness is achieved. (Discard remaining marinade.) Serve over rice.
ASIAN GARLIC STEAK SKEWERS - SPICY GREEN BEANS - BROWN RICE
Grilled Asian Garlic Steak Skewers from https://therecipecritic.com/grilled-asian-garlic-steak-skewers/ the green beans are actually a PF Chang's copy cat, and brown rice is prepared in a way to ensure it reduces calories and carbs by cooking and chilling with coconut oil. Trying to combine more complete meals in these recipes so you get a full dietary view of what you are making.
Provided by David Hawkins
Categories Meat
Time 35m
Yield 2 , 2 serving(s)
Number Of Ingredients 16
Steps:
- cook brown rice with coconut oil the night before and refrigerate. Reheat in pan when ready to serve. (This does that magic trick of reducing the carbs you digest from the rice. It must be refrigerated for at LEAST 12 hours before you serve if you want this to work.
- cut the steak into 1 1/2 to 2 inch cubes. Too small they burn, too large they will be raw in the middle. If you prefer rare cuts that have red in the middle cut larger, if you prefer more well done, cut smaller marinade overnight or minimum 3 hours using sauce from the next step.
- mince the garlic, this is for flavor, so smaller is better. add half to the steak marinade and reserve the other half for the green beans.
- make the steak marinade by combining 1/2 the soy sauce, 1/2 the garlic, the sesame oil, half the vegetable oil, the ginger, and sesame seeds. Whisk in a bowl and add steak to marinade overnight or minimum 3 hours.
- skewer all the steak separating each piece with red onion (Marinading the meat on the skewer is a way to speed up the process, up to you.).
- chop the red onions so that they are moderately sized, about 1/2 to 1 inch cuts. Cut large enough to separate steak on the skewers.
- Trim green beans; break them into 1 1/2 inch long pieces with hands. Rinse and drained thoroughly.
- seperate the green from the white sections of the green onions so that you have white sections about 1 1/2 inch long, and the green sections are the remainder of the stalk.
- slice the white sections into thin strips for the green bean dish and set aside in a bowl for when you use the wok.
- Add the other half of the garlic to the bowl with the green onions.
- slice the green sections crosswise to get chive size cuts of the green onion and these will be used mostly for the steak.
- Make the sauce for the green bean stir fry by adding 2 tbs of soy sauce, 1/4 cup water, Szechuan hot chili flakes, rice wine vinegar,.
- When you are ready to prepare before dining, Preheat the grill to medium high heat. Grill for 8-10 minutes until the meat is done to desired liking.
- at the same time, heat wok to medium high heat with oil.
- When the oil is hot, stir in red chili pepper, garlic, and green onions, stir fry briefly until aromatic.
- Add the green beans; stir frying constantly until the beans color turns dark green which is about 60 percent cooked.
- After the green beans are cooked through, season the dish with salt and pepper.
- serve beans and steak side by side over rice.
Nutrition Facts : Calories 502.3, Fat 26.1, SaturatedFat 6.9, Sodium 4053, Carbohydrate 56.6, Fiber 7.7, Sugar 7.8, Protein 15.4
SPICE-RUBBED STEAK WITH WHITE BEANS AND CHERRY TOMATOES
Provided by Bon Appétit Test Kitchen
Categories Bean Quick & Easy Low Cal High Fiber Father's Day Dinner Cherry Steak Healthy Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Diabetes-Friendly
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Mix chili powder, 1/2 teaspoon cumin, crushed red pepper, and oregano in small bowl. Sprinkle spices, salt, and pepper all over steak. Heat 1 tablespoon oil in large skillet over medium-high heat. Cook steak to desired doneness, 5 minutes per side for medium-rare. Transfer to cutting board. Wipe out skillet; add 1 tablespoon oil. Add tomatoes; sauté 1 to 2 minutes. Stir in garlic and 1 teaspoon cumin. Add drained beans; stir until heated through, adding water by tablespoonfuls if dry, 3 minutes.
- Slice steak; serve with beans.
SPICY SKIRT STEAK
Provided by Bob Sloan
Categories Marinate Lime Steak Bell Pepper Fall Tailgating Grill/Barbecue Cilantro
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- At home
- One hour before packing, mix together the olive oil, lime juice, garlic, cumin, and coriander. Place the steaks in a resealable freezer bag and pour in the marinade, making sure the steaks are completely coated. Refrigerate.
- At the tailgate
- Prepare coals for a hot fire. When the coals are ready, transfer the skirt steaks directly from the marinade to the grill and cook for 8 to 9 minutes, turning once, for medium-rare, 9 to 10 minutes for medium. Transfer the steaks to a cutting board and let them rest for 5 minutes. While the steaks are resting, transfer the sliced onion, pepper, and cilantro to a medium serving bowl. Place the limes, cut side down, on the grill until they brown slightly, about 4 minutes. Set aside. Cut the steaks into 1/2-inch strips, then add them to the bowl with the onion mixture. Season with the hot sauce and salt, then squeeze the grilled limes over everything. Toss together and serve.
STEAK AND LIMA RICE
A wonderful family recipe that is great for anytime of the year!
Provided by HDunlap
Categories Meat and Poultry Recipes Beef Steaks Round Steak Recipes
Time 1h10m
Yield 6
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon of oil in a large saucepan over medium heat. Add the lima beans, and cook until wrinkled, about 10 minutes. Pour tomato sauce over the beans and stir in 2 cups of water and sugar. Cover and simmer over low heat for 45 minutes.
- Heat the remaining tablespoon of oil in a large skillet over medium-high heat. Brown steaks on each side, then pour in just enough water to cover. Place a lid on the pan and simmer for 35 to 40 minutes over medium-low heat. Spoon some of the liquid into a cup or small bowl and mix with flour until smooth. Return to the pan and simmer until gravy has thickened. Season with salt and pepper to taste.
- Combine the rice and 4 cups water in a saucepan. Bring to a boil, then reduce heat to low. Cover and cook for 20 minutes, or until rice is tender.
- To serve, spoon rice onto plates. Top with steak and gravy then top with lima bean sauce.
Nutrition Facts : Calories 676.7 calories, Carbohydrate 81.3 g, Cholesterol 92.2 mg, Fat 19.4 g, Fiber 5.4 g, Protein 41.8 g, SaturatedFat 6.4 g, Sodium 893.4 mg, Sugar 17.4 g
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