Sunday Startup Boiled Fillet Of Beef And Steamed Vegetables Recipes

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SUNDAY STARTUP SQUASH



Sunday Startup Squash image

Provided by Food Network

Categories     side-dish

Yield 4 to 8 servings, depending upo

Number Of Ingredients 4

1 spaghetti squash
Olive oil or butter
Freshly grated Parmesan cheese
Black pitted slivered olives for garnish, optional

Steps:

  • You can cook the spaghetti squash a couple of ways. To save on time, bring a large amount (enough to cover the squash) of water to a boil. Gently lower in the spaghetti squash and cook for about 30 minutes or until a fork goes easily into the flesh. Remove from the water and let it cool.
  • Or you can bake the squash. To do so, preheat the oven to 350 degrees. Set the squash on a baking sheet and prick it with a pot fork or slender long knife so the skin doesn't burst. Bake anywhere from 45 minutes to 1 1/2 hours, depending upon its size. Let cool a bit.
  • Either way you cook the squash, split it down the middle and remove the seeds. With a fork rub the squash flesh until it separates into spaghettilike strands. To serve it simply, reheat it in olive oil or butter, season with salt and pepper and fold in grated cheese or serve it more as a main course with more ample toppings. Garnish with olives.

BEEF WITH VEGETABLES



Beef with Vegetables image

Simple and delicious beef with mixed vegetables. You don't have to stick with these vegetables. Change them to your personal taste. Try serving over rice or noodles.

Provided by Marla

Categories     World Cuisine Recipes     Asian     Chinese

Time 40m

Yield 4

Number Of Ingredients 13

8 ounces beef filet, cut into 1/2 inch strips
2 tablespoons vegetable oil
1 onion, chopped
1 clove garlic, minced
1 teaspoon chopped fresh ginger root
1 green bell pepper, chopped
1 carrot, chopped
1 (10.5 ounce) can beef broth
1 tablespoon cornstarch
1 teaspoon white sugar
1 tablespoon soy sauce
1 tablespoon oyster sauce
salt and pepper to taste

Steps:

  • In a large skillet over medium high heat, saute the beef slices in the oil for 5 minutes, or until well browned. Add the onion, garlic and ginger and saute for 5 more minutes. Then add the green bell pepper, carrot and beef broth. Reduce heat to low and let simmer.
  • Meanwhile, in a separate small bowl, combine the corn flour, sugar, soy sauce and oyster sauce, if desired. Stir thoroughly, forming a smooth paste. Slowly add this to the simmering beef and vegetables, stirring well, and let simmer to desired thickness. Season with salt and pepper to taste.

Nutrition Facts : Calories 266.6 calories, Carbohydrate 9.3 g, Cholesterol 40.3 mg, Fat 20.2 g, Fiber 1.6 g, Protein 12 g, SaturatedFat 6.3 g, Sodium 537.8 mg, Sugar 3.9 g

BEEF FILETS WITH GRILLED VEGETABLES



Beef Filets with Grilled Vegetables image

Says Cindie Haras of Boca Raton, Florida: "Here's a special, quick and easy, end-of-summer grilled entree...with no pots or pans to clean! Romaine lettuce leaves are a must for this recipe because they stand up to grilling. And basting with butter seals in the meat's juices and adds extra flavor."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

4 beef tenderloin steaks (1-1/2 inches thick and 4 ounces each)
3 teaspoons pepper, divided
1/2 cup creamy Caesar salad dressing
8 to 12 romaine leaves
2 medium tomatoes, cut into 1-inch slices
1 medium onion, sliced
3 tablespoons olive oil
2 tablespoons butter, melted
1/2 teaspoon salt

Steps:

  • Rub steaks with 2 teaspoons pepper; place in a shallow dish. Add salad dressing and turn to coat. Refrigerate for 10 minutes., Meanwhile, brush romaine, tomatoes and onion with oil. Grill tomatoes and onion, uncovered, over medium heat for 4-5 minutes on each side or until onion is crisp-tender. Grill romaine for 30 seconds on each side or until heated through. Wrap vegetables in foil and set aside. , Drain and discard marinade. Grill steaks, covered, over medium heat for 7-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with butter. , Serve with grilled vegetables. Sprinkle with salt and remaining pepper.

Nutrition Facts :

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