Stirfriedbeefsaladintortillacups Recipes

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LETTUCE CUPS WITH TOFU AND BEEF



Lettuce Cups with Tofu and Beef image

Provided by Ellie Krieger

Categories     main-dish

Time 42m

Yield 4 servings

Number Of Ingredients 15

1 tablespoons bottled chili-garlic sauce
1 1/2 teaspoons toasted sesame oil
3 tablespoons low-sodium soy sauce
1/4 cup hoisin sauce
2 tablespoons rice vinegar
2 tablespoons sherry or Chinese cooking wine
8 ounces extra-firm tofu
2 teaspoons canola oil
2 tablespoons fresh minced ginger
4 scallions, greens trimmed and reserved, thinly sliced (about 1/3 cup each greens and whites - 3/4-ounce each)
1/2 pound lean ground beef (90 percent or leaner)
1/2 cup finely diced water chestnuts
1 large head Bibb lettuce, outer leaves discarded, leaves separated
1 red bell pepper, finely diced
1/4 cup chopped peanuts

Steps:

  • In a bowl, whisk together chili-garlic sauce, sesame oil, soy sauce, hoisin sauce, vinegar and sherry.
  • Slice the tofu into 1/2-inch thick slabs and lay the slices on top of paper towels. Use more paper towels to firmly pat the tofu in order to remove as much water as possible. This should take about 2 minutes and use about 3 paper towels. Finely mince dried tofu and set aside.
  • Heat the oil in a wok or extra-large skillet over medium heat. Add the ginger and scallion whites and cook until scallion whites are translucent and ginger is fragrant, about 2 to 3 minutes. Add ground beef and tofu and cook, stirring, until beef is opaque and just cooked through, about 4 to 5 minutes. Add reserved sauce. Reduce heat to a simmer and cook, stirring, an additional 3 to 4 minutes. Add water chestnuts and stir to incorporate.
  • Fill each lettuce leaf with the filling. Serve garnished with scallion greens, red peppers and peanuts.

Nutrition Facts : Calories 260, Fat 13 grams, SaturatedFat 1.5 grams, Cholesterol 15 milligrams, Sodium 630 milligrams, Carbohydrate 19 grams, Fiber 5 grams, Protein 16 grams

QUICK BEEF STIR-FRY



Quick Beef Stir-Fry image

Quick and easy. I make this on my busiest weeknights.

Provided by inesgosner

Categories     World Cuisine Recipes     Asian     Chinese

Time 25m

Yield 4

Number Of Ingredients 9

2 tablespoons vegetable oil
1 pound beef sirloin, cut into 2-inch strips
1 ½ cups fresh broccoli florets
1 red bell pepper, cut into matchsticks
2 carrots, thinly sliced
1 green onion, chopped
1 teaspoon minced garlic
2 tablespoons soy sauce
2 tablespoons sesame seeds, toasted

Steps:

  • Heat vegetable oil in a large wok or skillet over medium-high heat; cook and stir beef until browned, 3 to 4 minutes. Move beef to the side of the wok and add broccoli, bell pepper, carrots, green onion, and garlic to the center of the wok. Cook and stir vegetables for 2 minutes.
  • Stir beef into vegetables and season with soy sauce and sesame seeds. Continue to cook and stir until vegetables are tender, about 2 more minutes.

Nutrition Facts : Calories 267.5 calories, Carbohydrate 9.1 g, Cholesterol 48.9 mg, Fat 15.8 g, Fiber 3 g, Protein 22.6 g, SaturatedFat 3.9 g, Sodium 526.2 mg, Sugar 3.4 g

ROAST BEEF TORTILLA WRAPS



Roast Beef Tortilla Wraps image

Cumin, chili powder and cayenne pepper give the cream cheese spread in these extraordinary sandwiches a deliciously mild Southwestern flavor.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 11

2 tablespoons cream cheese, softened
2 tablespoons mayonnaise
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon chili powder
1/8 teaspoon cayenne pepper
4 flour tortillas (10 inches), warmed
4 leaf lettuce leaves
1/2 pound thinly sliced deli roast beef
8 thin slices tomato
4 slices red onion, separated into rings

Steps:

  • In a small bowl, beat the cream cheese, mayonnaise, cumin, salt, chili powder and cayenne until smooth. Spread 1 tablespoon on one side of each tortilla; top with lettuce, roast beef, tomato and onion; roll up tightly. Cut on a diagonal.

Nutrition Facts : Calories 404 calories, Fat 14g fat (4g saturated fat), Cholesterol 34mg cholesterol, Sodium 1422mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 7g fiber), Protein 23g protein.

TORTILLA DESSERT CUPS RECIPE BY TASTY



Tortilla Dessert Cups Recipe by Tasty image

Here's what you need: sugar, cinnamon, butter, 10-inch flour tortillas, heavy cream, vanilla extract, sugar, fresh fruit

Provided by Hector Gomez

Categories     Desserts

Yield 6 servings

Number Of Ingredients 8

¼ cup sugar
1 tablespoon cinnamon
2 tablespoons butter, melted
3 10-inch flour tortillas
1 cup heavy cream
1 teaspoon vanilla extract
2 tablespoons sugar
fresh fruit

Steps:

  • Preheat the oven to 375˚F (190˚C).
  • In a small bowl, combine the sugar and cinnamon. Butter each side of the tortillas, sprinkle with cinnamon sugar, and cut into even quarters, making 12 pieces. Place 2 pieces in 6 cups of a muffin tin and push down so that they create a cup shape. Bake for 13-15 minutes, or until crisp. Remove the cups from the oven and allow to cool in the tin.
  • In a large bowl, beat together heavy cream, vanilla extract, and sugar with an electric hand mixer until stiff peaks form.
  • Assemble the cups by placing a spoonful of whipped cream in each toasted cup. Top the whipped cream with fresh fruit of your choice.
  • Enjoy!

Nutrition Facts : Calories 274 calories, Carbohydrate 22 grams, Fat 22 grams, Fiber 0 grams, Protein 2 grams, Sugar 10 grams

TORTILLA BOWL SOUTHWESTERN SALAD RECIPE BY TASTY



Tortilla Bowl Southwestern Salad Recipe by Tasty image

Here's what you need: vegetable oil, large flour tortillas, romaine lettuce hearts, tomatoes, red onion, avocados, corn, black beans, olive oil, lime juice, garlic, cumin, red pepper flakes, fresh cilantro, salt, pepper

Provided by Gwenaelle Le Cochennec

Categories     Lunch

Yield 4 servings

Number Of Ingredients 16

4 teaspoons vegetable oil
4 large flour tortillas
2 romaine lettuce hearts
2 tomatoes
½ red onion
2 avocados
1 cup corn, canned, rinsed and drained
1 cup black beans, canned, rinsed and drained
¼ cup olive oil
¼ cup lime juice
1 clove garlic, minced
⅛ teaspoon cumin
½ teaspoon red pepper flakes
3 tablespoons fresh cilantro, chopped
½ teaspoon salt
½ teaspoon pepper

Steps:

  • Preheat the oven to 350°F (180°C).
  • Pour the vegetable oil (1 teaspoon per bowl) into medium (1.2 quart) oven-proof bowls and rub around to coat the surface. Press each tortilla into a greased bowl.
  • Bake for about 10 minutes, until golden brown. Let the tortilla bowls cool.
  • Make 3 cuts lengthwise on each of the romaine hearts, remove the stems, and chop into smaller pieces. Rinse, drain, and place in a large salad bowl.
  • Dice the tomatoes and add them to the bowl with the romaine.
  • Dice the onion and add it to the salad.
  • Cut the avocados in half, remove the pits, and dice. Add to the salad.
  • Add the corn and black beans.
  • In a small bowl or liquid measuring cup, combine the olive oil, lime juice, garlic, cumin, red pepper flakes, cilantro, salt, and pepper. Mix well.
  • Pour the dressing over the salad and toss well.
  • Fill each tortilla bowl with the salad.
  • Enjoy!

Nutrition Facts : Calories 530 calories, Carbohydrate 54 grams, Fat 32 grams, Fiber 13 grams, Protein 10 grams, Sugar 6 grams

BEEF TORTILLA CASSEROLE



Beef Tortilla Casserole image

The mild taco flavor of this microwaved main dish is complemented by sour cream and two kinds of cheese. -Patty Burchett, Louisville, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 7

2 pounds ground beef
1 medium onion, chopped
1 bottle (8 ounces) taco sauce
6 corn tortillas (6 inches), halved and cut into 1-inch strips
2 cups sour cream
1 cup shredded cheddar cheese
1 cup shredded part-skim mozzarella cheese

Steps:

  • Crumble beef into a large microwave-safe dish. Stir in onion. Microwave, uncovered, on high for 6-7 minutes or until meat is no longer pink, stirring and draining every 2 minutes. Stir in taco sauce and tortillas. , In a greased 2-1/2-qt. microwave-safe dish, layer half of the beef mixture, sour cream and cheeses. Repeat layers. Cover and cook at 70% power for 7-9 minutes or until heated through. Let stand for 2-4 minutes before serving.

Nutrition Facts : Calories 439 calories, Fat 27g fat (16g saturated fat), Cholesterol 117mg cholesterol, Sodium 441mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 2g fiber), Protein 30g protein.

STIR FRIED BEEF SALAD IN TORTILLA CUPS



Stir Fried Beef Salad in Tortilla Cups image

Make and share this Stir Fried Beef Salad in Tortilla Cups recipe from Food.com.

Provided by looneytunesfan

Categories     Steak

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

4 (8 inch) flour tortillas
vegetable oil cooking spray
1 lb boneless beef sirloin or 1 lb top round steak, 3/4-inch thick
1/2 teaspoon garlic powder or 2 garlic cloves, minced
1 tablespoon vegetable oil
1/2 cup picante sauce
1/4 cup prepared Italian salad dressing
4 green onions, cut into 1-inch pieces
1 cup cherry tomatoes, cut in half
4 cups salad greens, torn in bite-size pieces

Steps:

  • PREHEAT oven to 400°F Place 4 (4-oz.) custard cups, upside-down in shallow baking pan. Soften tortillas according to pkg. directions. Drape 1 tortilla over each cup. Spray each with vegetable cooking spray. Bake 10 minute or until edges are golden. Let cool.
  • SLICE beef into very thin strips. Toss beef with garlic powder.
  • HEAT oil in skillet. Add beef and stir-fry until browned and juices evaporate. Remove beef.
  • ADD picante sauce, dressing, onions and tomatoes. Heat to a boil. Return beef to skillet and heat through.
  • ARRANGE 1 cup salad greens in each tortilla cup. Spoon beef mixture over salad greens.

Nutrition Facts : Calories 428.4, Fat 16.8, SaturatedFat 3.9, Cholesterol 68, Sodium 788.1, Carbohydrate 37.2, Fiber 4.1, Sugar 5.2, Protein 31.9

HEARTY STIR-FRY SALAD



Hearty Stir-Fry Salad image

"I tossed together this tasty salad for some business friends a few years ago," explains Michelle Smith from Running Springs, California. "The meat has to marinate first, but it's well worth the wait. In fact, after serving this dish I received two proposals for marriage plus one offer to be a live-in cook!"

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 6-8 servings.

Number Of Ingredients 18

3/4 cup sherry or chicken broth
1/3 cup soy sauce
1 small onion, sliced
2 garlic cloves, minced
1-1/2 teaspoons ground ginger
1-1/2 teaspoons chili powder
1/2 teaspoon pepper
1 pound boneless beef top round steak, cut into 2-inch strips
3/4 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
4 teaspoons vegetable oil, divided
3 medium carrots, julienned
1 cup fresh broccoli florets
1 medium green pepper, julienned
1 medium onion, thinly sliced
1 cup sliced fresh mushrooms
1/2 cup minced fresh cilantro
12 cups torn mixed salad greens
3 medium navel oranges, peeled and cut into 1/2-inch pieces

Steps:

  • In a bowl, combine the first seven ingredients. Pour 2/3 cup marinade into a large resealable plastic bag; add beef. Pour 1/3 cup marinade into another plastic bag; add chicken. Seal bags and turn to coat; refrigerate for up to 2 hours. Cover and refrigerate remaining marinade. , Drain and discard marinade from beef and chicken. In a large skillet or wok, heat 1-1/2 teaspoons oil; stir-fry beef until no longer pink. Remove and keep warm. In the same pan, stir-fry chicken in 1-1/2 teaspoons oil until juices run clear. Remove and keep warm. Stir-fry carrots and broccoli in remaining oil for 5 minutes. Add the green pepper, onion and mushrooms; stir-fry for 5-6 minutes or until vegetables are crisp-tender. Stir in cilantro and reserved marinade., Toss salad greens and oranges; place on a large serving plate. Top with the stir-fried beef, chicken and vegetables.

Nutrition Facts :

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