1 pk Long grain & wild rice mix -- (4 to 6-1/2 ounces) 1 lb Boneless beef sirloin steak
cut in strips 3/4 ts Salt 3/4 ts Ground black pepper 1 tb Vegetable oil 1 c Red pepper strips 1 c Sliced fresh mushrooms 1 c Sliced zucchini squash 1 c Sliced yellow squash 1/3 c Sliced green onions :
including tops 1 Garlic clove; minced Prepare rice mix as directed on package. Season beef with salt and black pepper; brown in oil in large skillet over high heat. Stir in remaining ingredients except rice; stir-fry 3 to 4 minutes or until vegetables are tender crisp. Stir in rice; heat thoroughly. Each serving provides: * 334 calories * 28.6 grams protein * 12.2 grams fat * 26.4 grams carbohydrate * 970 milligrams sodium * 74 milligrams cholesterol Source: Cooking with Rice Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias
How To make Beef and Vegetable Medley's Videos
BEEF STIR FRY VEGETABLE RECIPE
I'm glad to be back with recipes in the new kitchen! Today we will make Beef Stir Fry Vegetable, I hope you try it and enjoy it.
New Kitchen Tour
For this Recipe Stir fry Beef Ugu Onions Bell Pepper Scotch Bonnet Salt Seasoning Cube Curry Thyme Vegetable Oil
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Location: Lagos, Nigeria (West Africa) I'm a Nigerian Food and Lifestyle Blogger documenting bits of every other day in my life with my son, Tito and husband Bobo.
Ground Meat and Veggies Recipe! Do this with your Ground Beef or Turkey. Absolutely Delicious!!!
Need more ideas for ground meat? Try this delicious ground meat and veggie dish. Cinnamon Stove Kitchen♥️
Ingredients Pack of Ground Beef or Turkey 1 Onion 1 Green Bell Pepper 3-4 Garlic Cloves Tablespoon Minced Garlic Fresh Thyme 1 Medium Ripe Tomato
Beef Stew Recipe - How To Make The Perfect Stew Every Time
Beef Stew Recipe - How To Make The Perfect Stew Every Time. Scroll to the bottom of the page for the full recipe.
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Beef Stew Recipe 4 tbsp oil 5 lb chuck roast 1/2 bag baby carrots or 2 large sliced 2 tomatoes diced 5 garlic cloves minced salt to taste ground black pepper to taste 4 tbsp tomato paste 8 oz portabella mushroom 6 tbsp all-purpose flour 4 sprigs thyme 3 bay leaves 3 tbsp chicken bouillon 3 cups white or red wine 3 cups beef broth 2 cups potatoes cubed
Using a dutch oven, add a small drizzle of oil. Season the meat with salt and pepper on all sides. Add the meat to the pot and brown on all sides. Add beef to a plate and reserve for later. Add diced tomatoes and tomato paste and cook for about 5-7 minutes. Add the onions, carrots, and mushrooms, and cook for 5 minutes until slightly softened. Add flour, thyme, bay leaves, chicken bouillon, white wine, and beef stock. Stir to combine. Bring to a boil, remove from the stovetop, and place into the preheated oven. Cook for about 2-3 hours or until the meat is tender. During the last 20 minutes add the potatoes, combine and continue to cook until the potatoes become fork tender.
This week I'm adding eggs to Bella's meals. This a homemade recipe made for both humans and dogs.
Beef and pork Vegetable Medley
1 tube of ground beef and ground porc 1 carrot chopped 1 cup frozen broccoli, chopped 1 small potatoes, chopped 1 cup frozen or fresh kale 2 eggs 1 tbsp dehydrated pumpkin powder or puree pumpkin.
There is just nothing better than a roasted vegetable medley prepared with the natural heat of a wood-fired oven. Perfectly roasted and beautifully caramelized these morsels of goodness are perfect as a vegetarian side dish, mixed and tossed with pasta, accompanied by a bowl of rice or simply placed on top of a good slice of hardy home baked bread. Remember that cooking is an art so don't be stifled by an exact recipe. Be creative and let your ingredients inspire you as you choose from the seasonal bounty of your specific area. View the Roasted Vegetable Medley Recipe at
YOU'LL ENJOY EATING THIS FOR LUNCH OR DINNER//BEEF & POTATO
BEEF and POTATO stew * 500g beef (flank steak) * ½ teaspoon each of * salt * Crushed Bouillon(knorr beef or maggi) * Paprika * Garlic powder * Onion powder * Pepper * Few spring of fresh thyme or 1 tsp dried * 4 medium Irish potatoes/russet potatoes * 2 ½ cup of water * Extra ½ teaspoon of salt
For the vegetable stir fry: * 2 tablespoons of butter * 1 small onion (chopped) * 3-4 cloves of garlic(minced) * 2 scotch bonnet pepper(chopped) * 2 carrots * 1 green bell pepper * 1 red bell pepper * Seasoned vegetable stir fry with: * ½ teaspoon each of salt, chicken bouillon and pepper * Slurry: * 1 tablespoon of cornstarch #DINNERINSPIRATION