RICE AND BEEF RECIPES

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BEEF STROGANOFF & RICE | BEEF RECIPES | JAMIE OLIVER RECIPES



Beef stroganoff & rice | Beef recipes | Jamie Oliver recipes image

This quick stroganoff recipe is creamy, light and cooks in the time it takes to do the rice.

Total Time 15 minutes

Yield 4

Number Of Ingredients 15

1 mug (300g) 10-minute wholegrain or basmati rice
½ a bunch of fresh thyme
200 g baby spinach
2 small red onions
1 handful of gherkins
1 bunch of fresh flat-leaf parsley
300 g mixed mushrooms
olive oil
3 cloves of garlic
2 x 200 g quality sirloin steaks fat removed
1 heaped teaspoon sweet paprika
1 lemon
1 swig of brandy
4 heaped tablespoons fat-free natural yoghurt
1 swig of semi-skimmed milk

Steps:

    1. Ingredients out • Kettle boiled • Medium lidded pan, medium heat • Food processor (fine slicer) • Large frying pan, high heat
    2. START COOKING Put 1 mug of rice, 2 mugs of boiling water, the thyme leaves and a pinch of sea salt and black pepper into the medium pan and put the lid on, stirring occasionally.
    3. Peel the onions, then finely slice them with the gherkins in the processor and tip into a bowl.
    4. Finely slice the parsley stalks and roughly chop the leaves, then toss into the bowl with a swig of gherkin vinegar and a pinch of salt, scrunching together well.
    5. Tear or slice the mushrooms into the frying pan with 2 tablespoons of oil, then squash in the unpeeled garlic through a garlic crusher and add two- thirds of the parsley pickle, stirring regularly.
    6. Slice the steaks about 1cm thick and toss with salt, pepper, the paprika and the finely grated lemon zest.
    7. Tip the mushrooms on to a plate, then add 2 tablespoons of oil and the steak to the pan in one layer, turning when golden
    8. Add the spinach to the rice pan and replace the lid. Add the brandy to the steak, carefully light it with a match (if you want), let the flames subside, then return the mushrooms to the pan with the yoghurt and milk and bring to the boil.
    9. Transfer the wilted spinach to a nice serving platter, then fluff up and scatter the rice over the top. Spoon over the stroganoff, squeeze and drain the remaining pickle, then scatter over from a height.

Nutrition Facts : Calories 592 calories, FatContent 18.9 g fat, SaturatedFatContent 4.2 g saturated fat, ProteinContent 35 g protein, CarbohydrateContent 71.8 g carbohydrate, SugarContent 7 g sugar, SodiumContent 1.6 g salt, FiberContent 4.3 g fibre

KOREAN BEEF RICE BOWLS - SKINNYTASTE



Korean Beef Rice Bowls - Skinnytaste image

These Korean Beef Rice Bowls make a quick and easy meal, loaded with flavor for under 400 calories!

Provided by Gina

Categories     Dinner

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 15

1/4 cup low sodium soy sauce*
2 teaspoons light brown sugar
1 teaspoon sesame oil
1/2 teaspoon crushed red pepper flakes
cooking spray
1 pound 93% lean ground beef
1/4 cup chopped yellow onion
2 garlic cloves (crushed)
1 teaspoon fresh grated ginger
3 cups cooked brown rice
1 small sliced cucumber (skin on)
2 tablespoons Gochujang (or more if desired*)
1/2 tablespoon sesame seeds
2 sliced scallions (white and green parts)
*check labels for gluten-free

Steps:

  • Combine the soy sauce, 2 tablespoons water, brown sugar, sesame oil and red pepper flakes in a small bowl.
  • Heat a large deep nonstick skillet over high heat, spray with oil and add the ground beef. Cook, breaking the meat up with a wooden spoon until cooked through, about 5 minutes.
  • Add the onion, garlic and ginger and cook 1 minute.
  • Pour the sauce over the beef, cover and simmer on low heat 10 minutes.
  • To assemble the bowls, place 3/4 cup rice in each bowl, top with scant 2/3 cup beef, cucumbers, Gochujong, sesame seeds and scallions.

Nutrition Facts : ServingSize 1 /4, Calories 394 kcal, CarbohydrateContent 47 g, ProteinContent 30 g, FatContent 9 g, SaturatedFatContent 3 g, CholesterolContent 70 mg, SodiumContent 807 mg, FiberContent 4 g, SugarContent 7 g

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BEEF STROGANOFF & RICE | BEEF RECIPES | JAMIE OLIVER RECIPES
This quick stroganoff recipe is creamy, light and cooks in the time it takes to do the rice.
From jamieoliver.com
Total Time 15 minutes
Calories 592 calories per serving
    1. Ingredients out • Kettle boiled • Medium lidded pan, medium heat • Food processor (fine slicer) • Large frying pan, high heat
    2. START COOKING Put 1 mug of rice, 2 mugs of boiling water, the thyme leaves and a pinch of sea salt and black pepper into the medium pan and put the lid on, stirring occasionally.
    3. Peel the onions, then finely slice them with the gherkins in the processor and tip into a bowl.
    4. Finely slice the parsley stalks and roughly chop the leaves, then toss into the bowl with a swig of gherkin vinegar and a pinch of salt, scrunching together well.
    5. Tear or slice the mushrooms into the frying pan with 2 tablespoons of oil, then squash in the unpeeled garlic through a garlic crusher and add two- thirds of the parsley pickle, stirring regularly.
    6. Slice the steaks about 1cm thick and toss with salt, pepper, the paprika and the finely grated lemon zest.
    7. Tip the mushrooms on to a plate, then add 2 tablespoons of oil and the steak to the pan in one layer, turning when golden
    8. Add the spinach to the rice pan and replace the lid. Add the brandy to the steak, carefully light it with a match (if you want), let the flames subside, then return the mushrooms to the pan with the yoghurt and milk and bring to the boil.
    9. Transfer the wilted spinach to a nice serving platter, then fluff up and scatter the rice over the top. Spoon over the stroganoff, squeeze and drain the remaining pickle, then scatter over from a height.
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Calories 304 calories per serving
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These Korean Beef Rice Bowls make a quick and easy meal, loaded with flavor for under 400 calories!
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Total Time 30 minutes
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Calories 394 kcal per serving
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