EASY POT ROAST STIR-FRY
Make a sirloin, potatoes and mushroom meal with a flavorful sauce?all in one skillet.
Provided by Food Network Kitchen
Time 50m
Yield 4
Number Of Ingredients 16
Steps:
- Toss the beef with 1/2 teaspoon of the cornstarch, 1/2 teaspoon salt and 1/8 teaspoon pepper in a medium bowl. Rest at room temperature for 15 minutes.
- Put the potatoes and 1 teaspoon salt in a large skillet and cover with 2 cups water. Bring to a simmer and cook until tender, about 4 minutes. Drain the potatoes and set aside. Rinse the skillet and wipe dry.
- Whisk together the broth, soy sauce, 1/4 teaspoon salt and the remaining 1 teaspoon cornstarch in a small bowl until the cornstarch dissolves. Set aside.
- Put the reserved skillet over medium-high heat and heat 1 tablespoon of the oil. Add the mushrooms in 1 layer, season with salt and pepper and cook without stirring until the mushrooms are nicely browned on the bottom, 2 to 3 minutes; transfer to a large bowl. Add 1 tablespoon plus 1 teaspoon of the oil to the skillet, then add the beef in a single layer. Cook without stirring until browned on one side but not completely cooked through, about 1 minute. Transfer to the bowl with the mushrooms.
- Add the remaining 1 tablespoon oil to the skillet, then add the carrots and celery. Season with salt and pepper. Cook, stirring, for about 1 minute, then add the garlic and cook for 30 seconds. Add the tomato paste and cook, stirring continuously, until it turns a shade darker, about 30 seconds. Pour in the beef stock mixture, making sure all of the cornstarch is incorporated. Return the beef, mushrooms and potatoes to the skillet. Simmer until the sauce thickens and the flavors are blended, about 2 minutes. Adjust the seasoning if necessary. Remove from the heat and stir in the butter, parsley and scallions.
- Serve with buttered egg noodles or mashed potatoes and sprinkle with additional sliced scallions.
QUICK BEEF STIR-FRY
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
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
ULTIMATE POT ROAST
Dutch oven pot roast recipes are the ultimate comfort food. When juicy pot roast simmers in garlic, onions and veggies, everyone comes running to ask, "When can we eat?" The answer? Just wait-it will be worth it. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 2h55m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 325°. Pat roast dry with a paper towel; tie at 2-in. intervals with kitchen string. Sprinkle roast with pepper and 1-1/2 teaspoons salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Remove from pan., Add onions, celery and 1/2 teaspoon salt to the same pan; cook and stir over medium heat 8-10 minutes or until onions are browned. Add garlic, tomato paste, thyme and bay leaves; cook and stir 1 minute longer., Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange potatoes, parsnips and carrots around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-2-1/2 hours., Remove roast and vegetables from pan; keep warm. Discard bay leaves; skim fat from cooking juices. On stovetop, bring juices to a boil; cook until liquid is reduced by half (about 1-1/2 cups), 10-12 minutes. Stir in vinegar and parsley; season with salt and pepper to taste., Remove string from roast. Serve with vegetables and sauce.
Nutrition Facts : Calories 459 calories, Fat 20g fat (7g saturated fat), Cholesterol 112mg cholesterol, Sodium 824mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 6g fiber), Protein 37g protein.
LEFT OVER BEEF POT ROAST STIR-FRY
I just created this recipe last week using left over Beef Pot Roast, made from Gail Welch's recipe for Pot roast with carrots and potatoes. I had made a 5 and a half pound Bottom of the Round Roast, and this is what I had left over, so I did a remix, and this is what I came up with, and it was really awesome. My husband marveled...
Provided by Rose Mary Mogan
Categories Roasts
Time 55m
Number Of Ingredients 13
Steps:
- 1. In a small bowl combine soy sauce, lemon juice, corn starch, dark brown sugar, garlic and pepper, and set aside.
- 2. Add sliced beef strips to large skillet,pour in approximately 2 cups beef broth or water, and allow to simmer on low for 25 to 30 minutes till liquid has reduced to about half.Transfer to a large dish, cover to keep warm.
- 3. Add oil to skillet and heat. add onion and stir fry for 5 minutes, then broccoli flowerets,& mushrooms and about 1/2 cup of beef broth or water. Bring to a boil, cover, reduce heat and simmer for 3 minutes.
- 4. Add pot roast back into skillet and stir in soy sauce mixture. Bring to boil and cook stirring constantly, until sauce thickens, about 2 minutes. Serve hot, over Rice or noodles.
- 5. NOTE: An electric knife works very well for slicing roast beef, then cut large slices into strips and cut in half or thirds.
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