ROASTED BROCCOLINI
Steps:
- Preheat the oven to 375 degrees F.
- Trim 2 inches off the ends of the broccolini stems and cut any thick stalks in half lengthwise. Place the broccolini in a single layer on two sheet pans. (If you put them on one sheet pan, the broccolini will steam rather than roast.) Drizzle each sheet pan with 2 tablespoons olive oil, sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper, and toss well. Roast for 15 minutes, until the broccolini is crisp-tender. Sprinkle lightly with salt and serve hot.
SHEET PAN KUNG PAO BEEF WITH ROASTED GARLIC BROCCOLINI
Make and share this Sheet Pan Kung Pao Beef With Roasted Garlic Broccolini recipe from Food.com.
Provided by Jonathan Melendez
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 24
Steps:
- Preheat oven to 450 degrees F. Line a baking sheet with parchment paper and set aside.
- In a large measuring cup, whisk together all of the sauce ingredients until well combined.
- In a large bowl, combine the beef, sauce, bell peppers, dried chilies and scallions. Allow to marinate in the fridge for at least 10 minutes.
- Pour out the beef and veggie mixture onto one side of the baking sheet.
- Place the broccolini on the other side and drizzle with oil and season with garlic, salt, pepper and pepper flakes.
- Roast for 20 minutes. Remove from oven and then give the beef a stir. Sprinkle with peanuts and return to oven for another 15 minutes. Garnish with scallions and serve.
Nutrition Facts : Calories 591.2, Fat 40.5, SaturatedFat 9.5, Cholesterol 86.1, Sodium 2831.8, Carbohydrate 23.3, Fiber 4.2, Sugar 11.6, Protein 34.4
KUNG PAO BEEF
Make and share this Kung Pao Beef recipe from Food.com.
Provided by Timothy H.
Categories One Dish Meal
Time 23m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Combine beef, salt, egg white, and cornstarch. Mix well by hand and
- set aside. In a small bowl, blend all sauce ingredients. Set aside.
- Add two tablespoons oil to heated wok and stir fry beef till it loses
- its pink color. Remove to serving bowl. Add two more tablespoons oil
- to same wok.
- Toss peanuts and chili peppers in the wok and stir fry
- until peppers turn dark red. Remove from wok and add to beef. Lower
- heat. If necessary, add more oil. Stir fry green onions and garlic
- for several seconds. (Do not let garlic burn.)
- Return beef, peanuts
- and peppers to wok and stir fry a few seconds to combine. Add water
- chestnuts and combined sauce ingredients and stir fry till heated
- through and thickened.
Nutrition Facts : Calories 441.6, Fat 25.7, SaturatedFat 6.4, Cholesterol 46.5, Sodium 646.5, Carbohydrate 21.1, Fiber 3.1, Sugar 6.2, Protein 31.6
SHEET-PAN BAKED FETA WITH BROCCOLINI, TOMATOES AND LEMON
When baked, feta gains an almost creamy texture, similar to goat cheese but with feta's characteristic tang. In this easy vegetarian sheet-pan dinner, broccolini (or broccoli), grape tomatoes and lemon slices roast alongside the feta until the broccolini crisp, the tomatoes burst and the lemon rinds soften. (Remember, broccolini has a tender, delicious stalk so only the bottom 1/2-inch needs to be trimmed.) Serve this dish over a pile of orzo for a complete meal. If you like, cut the broccolini, feta and lemon into bite-size pieces and toss with the orzo.
Provided by Yasmin Fahr
Categories dinner, easy, lunch, weeknight, one pot, vegetables, main course, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 400 degrees with a rack set in the lower third. On a sheet pan, combine the broccolini, tomatoes, onion and lemon slices with the olive oil and toss. Add cumin and red-pepper flakes, season with salt and pepper, and toss again until evenly coated. Nestle the feta slices into the vegetables. (It's OK if they break apart a little.)
- Roast 15 to 20 minutes, stirring halfway through but leaving the feta in place, until the broccolini is charred at the tips, the stems are easily pierced with a fork and the tomato skins start to blister and break down.
- Serve over orzo or farro. Drizzle with olive oil and serve with the remaining lemon half for squeezing. Top with fresh herbs, if using.
KUNG PAO BEEF (OR CHICKEN)
I made this recipe for the first time tonight and it was delectable! My husband liked it so much that he requested it as a weekly dish, and I wholeheartedly agree! It's a wonderful recipe that allows for variety, by alternating between beef and chicken. It also comes together so quickly; the cooking time is only 5 minutes or so. I got this recipe from the Betty Crocker website, one of our sponsers here at Zaar (it has been slightly modifed by me). Please note that the prep time includes the marinating time. Something a little different and a little exotic!
Provided by Helping Hands
Categories One Dish Meal
Time 42m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Note: You may also use beef stew meat but make sure that it is a high quality meat.
- Place beef in bowl and sprinkle with 1 tsp olive oil, cornstarch, and pepper. Toss well.
- Cover and place in fridge for at least 30 minutes before cooking.
- Heat 1 tbs olive oil in electric skillet or wok on high heat.
- Add beef and and stir fry until meat is brown (about 2 minutes).
- Remove beef.
- Add 1 tbs olive oil to skillet and then add scallions, bell pepper, bamboo shoots, garlic, ginger, sugar, and green chiles.
- Stir fry for 1 minute or so.
- Add beef, hot chile oil, and hot sauce, and stir well.
- Allow to heat thru.
- Sprinkle with peanuts and stir just before serving.
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