ASIAN BEEF LETTUCE WRAPS WITH CURRIED COUSCOUS
Provided by Robin Miller : Food Network
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large skillet over medium-high heat, add the sesame oil and heat. Add the cabbage and carrots and saute for 2 minutes. Add the beef and cook, stirring, until the beef is heated and the cabbage begins to wilt, about 2 minutes. Add the hoisin sauce and soy sauce and cook 5 minutes, until mixture heats through and cabbage wilts, stirring frequently.
- Meanwhile, bring the water to a boil. Place the couscous in a heatproof bowl and sprinkle with salt, pepper, and curry powder. Pour the boiling water over the couscous and cover for 5 minutes. Fluff with a fork.
- Spoon some of the beef into the center of each lettuce leaf and roll up. Serve with the couscous.
GROUND BEEF ORIENTAL
Make and share this Ground Beef Oriental recipe from Food.com.
Provided by Bluemaggs
Categories Rice
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Saute' onions and celery in butter; add uncooked rice and ground beef. Brown.
- Combine soup, water, soy sauce, pepper and bean sprouts.
- Place into buttered casserole dish.
- Add onion and meat mixture.
- Bake at 350 degrees for 30 minutes, covered.
- Bake, uncovered, for an additional 30 minutes.
- Serve over noodles, chinese noodles or rice.
ASIAN-STYLE COUSCOUS
Make and share this Asian-Style Couscous recipe from Food.com.
Provided by brokenburner
Categories Grains
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Coat bottom of pot with oil or cooking spray. Heat over medium-high flame until hot. Add scallions and saute until tender. Add water and next five ingredients. Bring to a boil. Remove from heat. Add couscous to pan. Cover and let stand 5 minutes or until liquid is absorbed. Fluff with a fork. Serve warm.
ORIENTAL BEEF
Make and share this Oriental Beef recipe from Food.com.
Provided by pansregnig
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- BEFORE you start chopping and slicing, trim excess fat from steak. Partially freeze steak; slice diagonally across grain into 2- x 1/4-inch strips.
- Combine soy sauce, garlic, sugar, and ginger; add steak, tossing to coat. Cover and refrigerate 30 minutes to 1 hour.
- Coat wok or skillet with oil; allow to heat at medium high (325°) for 2 minutes. Add steak; stir-fry 1 minute. Add pea pods; stir-fry 1 minute. Add cabbage, mushrooms, green onions, and water chestnuts; stir-fry 2 minutes.
- Dissolve bouillon granules, cornstarch, and salt in water; stir into steak mixture. Cook until thickened. Serve over rice.
Nutrition Facts : Calories 578.7, Fat 12.1, SaturatedFat 2.9, Cholesterol 68.1, Sodium 709.5, Carbohydrate 81.9, Fiber 4.9, Sugar 3.4, Protein 34.3
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Cuisine MediterraneanCategory EntréeServings 4Total Time 25 mins
- Trim fat from beef To Sirloin Steak. Cut steak lengthwise in half and then crosswise into 1/4-inch thick strips; set aside.
- In medium saucepan, bring beef broth to a boil. Stir in couscous; cover pan and remove from heat.
- In large nonstick skillet, heat oil over medium-high heat until hot. Add beef, 1/2 at a time, and stir-fry 1 to 2 minutes or until outside surface is no longer pink. Remove from skillet with slotted spoon; keep warm.
- In same skillet, stir-fry bell pepper and onion 2 to 3 minutes or until crisp-tender. Return beef to skillet; stir in barbecue sauce. Cook and stir 1 to 2 minutes or until heated through. Arrange beef mixture on couscous; sprinkle with chopped parsley. Garnish with parsley sprigs.
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