QUICK AND EASY BEEF TIPS RECIPE RECIPES

QUICK BEEF STIR-FRY RECIPE | ALLRECIPES

Quick Beef Stir-Fry Recipe | Allrecipes image

Quick and easy. I make this on my busiest weeknights.

Provided by inesgosner

Categories Beef Stir-Fry

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 tablespoons vegetable oil
1 pound beef sirloin, cut into 2-inch strips
1 ½ cups fresh broccoli florets
1 red bell pepper, cut into matchsticks
2 carrots, thinly sliced
1 green onion, chopped
1 teaspoon minced garlic
2 tablespoons soy sauce
2 tablespoons sesame seeds, toasted

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, CarbohydrateContent 9.1 g, CholesterolContent 48.9 mg, FatContent 15.8 g, FiberContent 3 g, ProteinContent 22.6 g, SaturatedFatContent 3.9 g, SodiumContent 526.2 mg, SugarContent 3.4 g

EASY BEEF TACO RECIPE | JAMIE MAGAZINE TACO RECIPES

Easy beef taco recipe | Jamie magazine taco recipes image

Tacos are crunchy, messy and great fun to eat, so it’s no wonder they’re a big hit with the kids. They’re also easy to make – more of an assembly job than a recipe.

Total Time 1 hours

Yield 6

Number Of Ingredients 17

Ingredients

1 onion
1 red pepper
1 green pepper
olive oil
2 cloves of garlic
1 pinch of paprika
1½ teaspoons cumin
500 g quality minced beef
250 ml organic beef stock
12 corn taco shells
2 ripe tomatoes
1 spring onion
3 sprigs of fresh coriander
½ a lime
2 ripe avocados
½ lime
2 tablespoons crème fraîche

Steps:

1. Peel and dice the onion, then deseed and dice the peppers. Soften in 1 tablespoon of oil in a large pan over a low heat.
2. Peel, finely slice and add the garlic, along with the paprika and cumin, and cook for 1 to 2 minutes. Add the beef and stir until it has browned.
3. Pour in the stock, cover, and cook for 45 minutes, or until reduced and delicious.
4. Preheat the oven to 180ºC/350ºF/gas 4.
5. For the salsa, roughly chop the tomatoes, trim and finely slice the spring onion, then pick and roughly chop the coriander leaves. Combine with the lime juice, then season carefully to taste.
6. For the guacamole, halve and destone the avocados, then mash the flesh with a fork. Squeeze in the lime juice, add the crème fraîche, season, and gently mix it all up.
7. Spread the taco shells out on a baking tray and place in the oven for 3 to 4 minutes until crisp.
8. Fill the shells with the meat, salsa and guacamole or lay everything out and let everyone help themselves.

Nutrition Facts : Calories 447 calories, FatContent 29.8 g fat, SaturatedFatContent 11.1 g saturated fat, ProteinContent 21.8 g protein, CarbohydrateContent 23.1 g carbohydrate, SugarContent 5.1 g sugar, SodiumContent 0.9 g salt, FiberContent 1.8 g fibre

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1. Peel and dice the onion, then deseed and dice the peppers. Soften in 1 tablespoon of oil in a large pan over a low heat.
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2. Place the beef between 2 sheets of clingfilm. Bash with a rolling pin until ½ cm thick, then cut into finger-width slices.
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