Showing posts with label Broccoli. Show all posts
Sriracha Beef Stir-Fry with Broccoli and Cauliflower
in Beef, Broccoli, Cauliflower, Entree, Onions, Rice, Sauces/Marinades, Sriracha Sauce, Stir-fries, Vegetables on Wednesday, February 15, 2012
I made this last night and it’s a winner! Stir fry is always a good option for a quick filling meal and we really liked the combination of the vegetables, beef and sauce in this dish.
Sriracha Chili Sauce is a little tangier, sweeter and thicker than most hot sauces so adjust the amount to cut down the “heat.” Freeze the beef for several minutes if it is hard to slice. Be sure not to overcook the vegetables since they will be simmering in the sauce later with the beef. Substitute chicken for the beef, that’s good also; add red bell peppers for color and a little more flavor.
This is satisfying and mighty tasty: much better than take-out and you know exactly what is in it!
Sriracha Beef Stir-Fry with Broccoli and Cauliflower
Ingredients:
2 cups rice
1 pound boneless top sirloin steak or flank steak, cut into thin slices
2 tablespoons red wine vinegar, divided
2 tablespoons low-sodium soy sauce, divided
1 teaspoon sugar
1 cup low-sodium beef broth
1 tablespoon cornstarch
1 tablespoon Sriracha Chili Sauce
2 tablespoons oil, divided
1 tablespoon fresh ginger, grated
3 teaspoons garlic, minced
2 cups cauliflower florets
2 cups broccoli florets
1/3 cup onions, chopped
¼ cup water
Salt and pepper, to taste
Method:
Cook rice according to package directions.
While rice cooks, combine beef with 1 tablespoon red wine vinegar, 1 tablespoon soy sauce and sugar.
Stir together remaining vinegar and soy sauce with beef broth, cornstarch and Sriracha sauce.
Heat 1 tablespoon oil in a large skillet over medium-high heat.
Add beef mixture; sauté 3 minutes or until browned.
Remove beef from skillet and set aside.
Add remaining oil to skillet.
Add ginger and garlic to pan, cook for 30 seconds, stirring constantly.
Add cauliflower, broccoli, onions and water; cook for 2-3 minutes.
Add beef mixture and broth mixture.
Cook for 2-3 minutes until beef is heated well and sauce is thickened.
Add salt and pepper, if desired.
Serve beef mixture over rice.
4 servings
Have a great dinner tonight (maybe this?)!
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!
Alice’s Broccoli Rice Casserole
in Alice's recipes, Broccoli, Casseroles, Cheese, Onions, Rice, Side Dish on Monday, September 19, 2011
Alice, in 1986
This creamy casserole will persuade you to eat your vegetables! I love broccoli and rice also, so combining them is the best.
It’s a great winter casserole and that is just what we need right now. By the way, it is just as good leftover!
Alice’s Broccoli Rice Casserole
Ingredients:
2 – 8 ounce packages frozen broccoli
1 onion, chopped
1 cup water
8 ounces cheese whiz
1 can cream of mushroom soup
½ cup milk
1 cup minute rice
Method:
In saucepan, add broccoli, onion and water.
Cook al dente, not soft. Do not drain.
Add cheese.
Mix well,
Add soup, milk and rice. Mix well.
Pour into greased casserole dish.
Bake at 300 degrees for 1 hour.
Pam’s note: I updated the recipe by replacing the cheese whiz with 1 ½ cups Tillamook shredded sharp cheddar cheese and adding 1 can of mushrooms, well drained.
Great tasty dish!
Broccoli and Olive Salad
In the winter time, I occasionally like a salad other than the traditional lettuce salad drowned in dressing. No offense to lettuce but sometimes, particularly in winter, it seems like rabbit food to me. This salad is almost like a side dish that can be enjoyed with your meal, not as an appetizer before your meal. Broccoli and olive salad is a perfect salad to make ahead as it retains its texture and the flavors heighten on standing. The recipe is simple to make, so tasty and goes great with about anything. Broccoli salad is a great addition to anyone’s diet with all the nutritional qualities of broccoli; it is a real super food.
The olives and capers give the salad a zip while blanching the broccoli helps it to retain its color and softens the florets. Just be sure not to overcook the broccoli! It only takes a quick blanch. The broccoli will be firm for the salad and will not taste raw.
Most broccoli salads have a creamy high calorie dressing however, this is a great low calorie, low carb delicious salad. It’s a fresh crunchy garlicky salad and a great way to eat one of the healthiest vegetables!
Broccoli and Olive Salad
1 small head broccoli, florets cut off or 1 bag florets
1 large garlic clove, minced finely
2 tablespoons white wine vinegar, or to taste
1 tablespoon capers, drained
½ teaspoon salt
¼ teaspoon seasoned pepper (I use more)
3 tablespoons extra virgin olive oil
3 celery stalks, sliced thinly
3 green onions, sliced thinly
6 pimiento-stuffed Spanish olives, sliced
Cook broccoli in lightly salted boiling water for 2-3 minutes until crisp-tender. Do not overcook.
Drain, rinse under cold water.
Combine the dressing ingredients.
Add broccoli and olives. Toss lightly to coat evenly.
Refrigerate for an hour or two before serving.
This is a filling salad that smacks of a variety of flavors!
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