VEGGIES FOR CHILI RECIPES

Name: Stir-Fried Steak and Veggies
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings.
Ingredients: 1 tablespoon cornstarch; 1 tablespoon brown sugar; 3/4 teaspoon ground ginger; 1/2 teaspoon chili powder; 1/4 teaspoon garlic powder; 1/4 teaspoon pepper; 1/2 cup cold water; 1/4 cup soy sauce; 1 pound beef top sirloin steak, cut into thin strips; 2 tablespoons vegetable oil; 2 cups broccoli florets; 2 cups cauliflowerets; 1 large onion, chopped; 1 cup sliced carrots; Hot cooked rice

STIR-FRIED STEAK AND VEGGIES RECIPE: HOW TO MAKE IT

Stir-Fried Steak and Veggies Recipe: How to Make It image

There's just enough ginger, chili powder and garlic powder in the sauce to spark the taste of this enjoyable steak specialty. For variety, you can substitute chicken or pork for the sirloin. If I'm in a hurry or don't have fresh vegetables on hand, I'll reach for two bags of frozen stir-fry vegetables instead.

Provided by Taste of Home

Categories Dinner

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4 servings.

Number Of Ingredients 15

Ingredients

1 tablespoon cornstarch
1 tablespoon brown sugar
3/4 teaspoon ground ginger
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/2 cup cold water
1/4 cup soy sauce
1 pound beef top sirloin steak, cut into thin strips
2 tablespoons vegetable oil
2 cups broccoli florets
2 cups cauliflowerets
1 large onion, chopped
1 cup sliced carrots
Hot cooked rice

Steps:

In a small bowl, whisk together the first eight ingredients until smooth; set aside. , In a skillet or wok, stir-fry steak in oil for 3-5 minutes. Add broccoli, cauliflower, onion, carrots and soy sauce mixture; cover and cook for 8 minutes or until vegetables are crisp-tender, stirring occasionally. Serve over rice.

Nutrition Facts : Calories 286 calories, FatContent 13g fat (3g saturated fat), CholesterolContent 63mg cholesterol, SodiumContent 1008mg sodium, CarbohydrateContent 17g carbohydrate (10g sugars, FiberContent 4g fiber), ProteinContent 26g protein.

CHILLI CON VEGGIE | FAMILY BASICS - JAMIE OLIVER

Chilli Con Veggie | Family Basics - Jamie Oliver image

A brilliant batch-cook recipe, this easy, family friendly veggie chilli recipe is full of good stuff – it's a perfect midweek vegetarian meal.

Total Time 1 hours 45 minutes

Yield 10

Number Of Ingredients 18

Ingredients

2 medium onions
4 cloves of garlic
1 medium leek
1 long fresh red chilli
2 tablespoons olive oil
2 tablespoons ground cumin
2 tablespoons ground coriander
2 tablespoons smoked paprika
½ a cinnamon stick or 1 teaspoon ground cinnamon
2 tablespoons dried oregano
1 whole nutmeg for grating
2 tablespoons tomato purée
250 g dried green lentils
250 g dried red lentils
2 x 400 g tins of red kidney beans
2 x 400 g tins of black beans
2 x 400 g tins of chopped tomatoes
1.2 litres organic vegetable stock

Steps:

1. Peel and finely chop the onions and garlic, then trim and finely chop the leek and chilli (I leave the seeds in, but deseed if you prefer), and place into your largest, heavy-based pan over a medium heat with the oil. Fry for about 5 minutes, or until softened.
2. Add the spices, dried herbs and a good grating of nutmeg, then fry for 2 minutes – if it’s a little dry at this point, simply add a splash of water to help it out. Stir in the tomato purée and cook for a further 2 minutes.
3. Stir in the lentils. Drain, rinse and stir in the beans, followed by the chopped tomatoes and the stock (I try to use homemade stock, but if you’ve only got stock cubes, that’s fine too).
4. Bring it all to the boil, then reduce to a low heat and let it bubble away for at least 1 hour, or until thickened and reduced, stirring every 15 to 20 minutes, then season to how you like it.
5. I like this with rice or on a jacket potato, scattered with coriander leaves and with lime wedges and a dollop of soured cream on the side.

Nutrition Facts : Calories 388 calories, FatContent 5.6 g fat, SaturatedFatContent 0.9 g saturated fat, ProteinContent 24.8 g protein, CarbohydrateContent 59 g carbohydrate, SugarContent 7.9 g sugar, SodiumContent 0.2 g salt, FiberContent 14.4 g fibre

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CHILLI CON VEGGIE | FAMILY BASICS - JAMIE OLIVER

A brilliant batch-cook recipe, this easy, family friendly veggie chilli recipe is full of good stuff – it's a perfect midweek vegetarian meal.
From jamieoliver.com
Total Time 1 hours 45 minutes
Cuisine https://schema.org/VeganDiet, https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet
Calories 388 calories per serving

1. Peel and finely chop the onions and garlic, then trim and finely chop the leek and chilli (I leave the seeds in, but deseed if you prefer), and place into your largest, heavy-based pan over a medium heat with the oil. Fry for about 5 minutes, or until softened.
2. Add the spices, dried herbs and a good grating of nutmeg, then fry for 2 minutes – if it’s a little dry at this point, simply add a splash of water to help it out. Stir in the tomato purée and cook for a further 2 minutes.
3. Stir in the lentils. Drain, rinse and stir in the beans, followed by the chopped tomatoes and the stock (I try to use homemade stock, but if you’ve only got stock cubes, that’s fine too).
4. Bring it all to the boil, then reduce to a low heat and let it bubble away for at least 1 hour, or until thickened and reduced, stirring every 15 to 20 minutes, then season to how you like it.
5. I like this with rice or on a jacket potato, scattered with coriander leaves and with lime wedges and a dollop of soured cream on the side.

See details

STIR-FRIED STEAK AND VEGGIES RECIPE: HOW TO MAKE IT

There's just enough ginger, chili powder and garlic powder in the sauce to spark the taste of this enjoyable steak specialty. For variety, you can substitute chicken or pork for the sirloin. If I'm in a hurry or don't have fresh vegetables on hand, I'll reach for two bags of frozen stir-fry vegetables instead.
From tasteofhome.com
Reviews 4.9
Total Time 20 minutes
Category Dinner
Calories 286 calories per serving

In a small bowl, whisk together the first eight ingredients until smooth; set aside. , In a skillet or wok, stir-fry steak in oil for 3-5 minutes. Add broccoli, cauliflower, onion, carrots and soy sauce mixture; cover and cook for 8 minutes or until vegetables are crisp-tender, stirring occasionally. Serve over rice.

See details

CHILLI CON VEGGIE | FAMILY BASICS - JAMIE OLIVER

1. Peel and finely chop the onions and garlic, then trim and finely chop the leek and chilli (I leave the seeds in, but deseed if you prefer), and place into your largest, heavy-based pan over a medium heat with the oil. Fry for about 5 minutes, or until softened.
2. Add the spices, dried herbs and a good grating of nutmeg, then fry for 2 minutes – if it’s a little dry at this point, simply add a splash of water to help it out. Stir in the tomato purée and cook for a further 2 minutes.
3. Stir in the lentils. Drain, rinse and stir in the beans, followed by the chopped tomatoes and the stock (I try to use homemade stock, but if you’ve only got stock cubes, that’s fine too).
4. Bring it all to the boil, then reduce to a low heat and let it bubble away for at least 1 hour, or until thickened and reduced, stirring every 15 to 20 minutes, then season to how you like it.
5. I like this with rice or on a jacket potato, scattered with coriander leaves and with lime wedges and a dollop of soured cream on the side.

See details

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