#Beef stir fry with garlic and ginger | Explore Tumblr posts and blogs

wisterianwoman · 3 months ago

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Beef and Broccoli: Low Effort, High Flavor

Simple, savory, and ready in 30 minutes—this Low-Effort, High-Flavor Beef and Broccoli is your new go-to weeknight dinner! 🍽️✨ #EasyDinner #HealthyEating #BeefAndBroccoli

Beef and broccoli doesn’t have to be complicated to be delicious. This Low-Effort, High-Flavor Beef and Broccoli recipe brings all the savory goodness you love in just 20 minutes—tender beef, crispy broccoli, and a simple, unforgettable sauce. It’s a a quick, flavorful weeknight dinner that’s both comforting and healthy. When my partner picked beef and broccoli out of five vibrant, flavor-packed…

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fattributes · 3 months ago

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Stir Fried Gochujang Noodles with Beef

#food #recipe #dinner #stir fry #gochujang #noodles #broccoli #beef #onions #ginger #garlic #dairy free

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jadeshifting · 5 months ago

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— DINNER IN THE GREAT HALL

˚　　　　✦　　　.　　. 　 ˚　.　　　　　 . ✦　　　　˚　　　　 . ★��. ࿐࿔

every evening at Hogwarts, the sturdy tables of the Great Hall nearly buckle under the weight of the feast laden on it

★⋆. ࿐࿔ MAIN COURSES

— ROAST LAMB (seasoned with rosemary and garlic, served with mint sauce)

— BEEF WELLINGTON (tender beef wrapped in flaky pastry)

— HONEY-GLAZED HAM (with spiced apple chutney)

— CHICKEN CASSEROLE (creamy sauce with mushrooms and herbs)

— FISH & CHIPS (served with tartar sauce and lemon wedges)

— VEGETABLE STIR-FRY (tossed in a ginger-soy glaze over jasmine rice)

— MUSHROOM RISOTTO (rich and creamy with Parmesan)

★⋆. ࿐࿔ SIDES

— MASHED POTATOES (with butter, cream and gravy)

— roasted ROOT VEGETABLES (seasoned with thyme)

— steamed GREEN BEANS (with slivered almonds)

— CORN ON THE COB (with melted herb butter)

— GARLIC BREAD (warm and crispy)

— savory STUFFING (seasoned with sage and onions)

★⋆. ࿐࿔ SOUPS

— FRENCH ONION SOUP (topped with melted cheese and croutons)

— LEEK & POTATO SOUP (hearty and smooth)

★⋆. ࿐࿔ SALADS

— CAPRESE SALAD (tomatoes, mozzarella, basil, and balsamic glaze)

— ROASTED BEET & ARUGULA SALAD (with walnuts and feta)

— CUCUMBER & DILL SALAD (light and refreshing)

★⋆. ࿐࿔ DESSERTS

— STICKY TOFFEE PUDDING (with warm caramel sauce)

— BLACKBERRY CRUMBLE (served with clotted cream)

— CHOCOLATE GATEAU CAKE (rich and layered with ganache)

— PUMPKIN CHEESECAKE (spiced and creamy)

— LEMON TART (with a crisp, buttery crust)

— assorted ICE CREAMS (vanilla, chocolate, raspberry, and more)

★⋆. ࿐࿔ DRINKS

— PUMPKIN JUICE (lightly spiced)

— BUTTERBEER

— GINGER TEA & CHAMOMILE INFUSION

— MULLED CIDER (warm and spiced)

— FRUIT CORDIALS (raspberry, elderflower, blackcurrant)

•❅───✧❅✦❅✧──❅•

#shifting to hogwarts #hogwarts dr #hogwarts scripting #reality shifting #shiftblr #shifters #shifting antis dni #shifting blog #shifting motivation #hogwarts aesthetic #hogwarts headcanons #hogwarts #hogwarts school of witchcraft and wizardry #harry potter dr #shifting to harry potter

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lost-boy-into-the-upper-heavenly · 7 months ago

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Sizzling Chinese Pepper Steak with Onions 🌶️🥩

Ingredients:

For the Steak Marinade:

1 lb flank steak, thinly sliced against the grain

2 tablespoons soy sauce

1 tablespoon cornstarch

1 tablespoon vegetable oil

For the Stir-Fry:

2 tablespoons vegetable oil

1 large onion, thinly sliced

1 bell pepper, thinly sliced (any color)

1 green bell pepper, thinly sliced

3 cloves garlic, minced

1 tablespoon ginger, minced

1/2 cup beef broth

2 tablespoons soy sauce

1 tablespoon oyster sauce

1 tablespoon hoisin sauce

1 tablespoon rice vinegar

1 teaspoon sugar

1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)

1/4 teaspoon black pepper

1/4 teaspoon red pepper flakes (optional, for extra heat)

Cooked white rice or steamed rice, for serving

Instructions:

Marinate the Steak:

In a medium bowl, combine the soy sauce, cornstarch, and vegetable oil. Add the thinly sliced flank steak and toss to coat. Let marinate for at least 15 minutes.

Prepare the Stir-Fry Sauce:

In a small bowl, whisk together the beef broth, soy sauce, oyster sauce, hoisin sauce, rice vinegar, sugar, and black pepper. Set aside.

Cook the Steak:

Heat 2 tablespoons of vegetable oil in a large skillet or wok over high heat. Add the marinated steak in a single layer. Cook for about 2-3 minutes, or until browned and cooked through. Remove the steak from the skillet and set aside.

Stir-Fry the Vegetables:

In the same skillet, add a bit more oil if needed. Add the sliced onions and bell peppers. Stir-fry for about 3-4 minutes, or until the vegetables are tender-crisp.

Add the minced garlic and ginger, and cook for another 30 seconds until fragrant.

Combine and Thicken:

Return the cooked steak to the skillet with the vegetables.

Pour in the prepared stir-fry sauce and stir to combine. Bring to a simmer.

Stir in the cornstarch slurry and cook for another 1-2 minutes, or until the sauce has thickened and coats the steak and vegetables.

Serve:

Serve the sizzling Chinese pepper steak with onions over cooked white rice or steamed rice.

Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes | Servings: 4

This Sizzling Chinese Pepper Steak with Onions features tender steak and vibrant vegetables in a savory, slightly sweet sauce. Perfect for a quick and flavorful meal!

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riddlesnap · 1 month ago

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Italicize what your muse likes. Bold what they love. Strikethru what they hate. Feel free to edit/add more options if relevant to your muse!

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#❔ || dashboard games #❔ || memes #Just felt like making one!#Feel free to do it if you please but please copy rather than reblog!#Struggling to concentrate today but I never really see memes specifically about muse tastes #So here one is!#I'll probably edit it in future to include more stuff but it's pretty basic atm

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fartemis-crock · 1 month ago

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Italicize what your muse likes. Bold what they love. Strikethru what they hate. Feel free to edit/add more options if relevant to your muse!

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#;;dash games #this was interesting to think about tbh #like today i learned about the muse: she doesn't fucking like fruit

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pushspacetocontinue · 1 month ago

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Tagged by: No one. This was originally made by @riddlesnap and I wanted to do it.

Tagging: You! Steal it.

#A New Player has Joined the Session #Adorkable Astrophile | Russell #I left a few as normal because he's either indifferent to them or he doesn't love like or hate them or he's not tried them #As most probably already know. He's a snacks and sweets kind of man

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lightvsdark18 · 19 days ago

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Leona's Bacon Beef Bowl

Following this as a guide.

You will need white/jasmine rice, ground beef, black pepper, worcestershire sauce, sriracha sauce, grated fresh ginger, minced garlic, red bell pepper, bacon bites, onion.

Place a pound of ground beef in a medium-high heated pan and break it with a wooden spoon while frying the meat.

Once fully cooked, drain the grease into a throwaway sealable container.

Reduce the heat to medium and add in a teaspoon of black pepper, 2-1/2 tbsps of worcestershire sauce, 1-1/2 tsp of sriracha sauce, a teaspoon of grated ginger, and 4 cloves of minced garlic.

Mix well, then add in 1 chopped red bell pepper, 1/4 cup of bacon bites, and a half of a finely chopped onion.

Stir and cook for a few minutes until the peppers are tender.

Turn off the heat and remove the pan from the burner.

Cook 2 cups of rice and scoop it on to a plate or bowl, and top the rice with the beef.

The beef bowl is paired with Leona's Blotted Cookies.

#twisted wonderland #leona kingscholar #twisted recipes #recipes

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najia-cooks · 2 years ago

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[ID: Small flatbreads stuffed with ground 'beef' and green olives; a plate of mlouwi and a Moroccan teaset are in the background. End ID]

بطبوط معمر بالكفتة / Batbout m'mr blkefta (Moroccan stuffed flatbreads with 'beef')

Batbout—also known as toghrift (تغريفت) or mkhamer (مخامر), based on the region—are Moroccan flatbreads which usually have an interior pocket. Large batbout are often served with grilled meats or to sop up juices from tajines, while smaller ones are stuffed with various fillings. Batbout are sometimes made thicker so that a pocket does not form, and then dipped in a honey-butter syrup like baghrir; some Moroccans reserve the term "mkhamer" for this preparation.

Batbout are eaten year-round, but are especially enjoyed during Ramadan as a side dish on the ftour (فطور; fast-breaking) table, where they are stuffed with ground beef, tuna, chicken, or cold cuts. You could also serve stuffed batbout as a main with a green salad or Moroccan cooked salad.

Recipe under the cut!

Patreon | Tip jar

Makes about 15 small flatbreads.

Ingredients:

For the flatbread:

1 cup (120g) bread flour

1 cup (165g) semolina flour

1/2 Tbsp active dry yeast

1 1/2 tsp kosher salt

1/2 tsp sugar

About 3/4 cups water

For the filling:

3/4 cup TVP (textured vegetable protein)

1/2 cup + 2 Tbsp water or vegetable stock

1 tsp soy sauce

1 tsp vegetarian beef stock from concentrate, or substitute more soy sauce

1 onion (yellow or red), minced or grated

3 cloves garlic, chopped

1 Tbsp tomato paste

1/2 small green bell pepper, minced

1/2 small red bell pepper, minced

Small bunch of green herbs (ربيع / rbi'): cilantro and/or parsley

2 tsp sweet paprika

1 tsp ground turmeric

1 tsp ground black pepper

1/2 tsp ground ginger

1/2 tsp ground cumin

Red chili powder or hot sauce, to taste

Squeeze of lemon juice (optional)

Olive oil, to fry

You may use your preferred ground beef substitute in place of the TVP; in this case, omit the water and stock concentrate.

Instructions:

For the flatbread:

1. Mix dry ingredients in a large bowl. Make a well in the flour and add in just enough water to make a smooth, slightly sticky dough. You may need more or less than 3/4 cup.

2. Once the dough comes together, knead it by hand for 10 minutes, or in a stand mixer with a hook attachment on medium-low for 7 minutes, until it is very smooth, soft, elastic, and tacky. Add additional water or flour as necessary.

3. Form the flatbreads. Larger flatbreads may be formed by breaking off a small handful of dough, rolling it in flour, and patting it flat until it forms a round about 1/4" thick. Small flatbreads are often made by rolling out the dough about 1/4" thick on a floured surface, then cutting circles of the desired size out with a cookie cutter or glass.

4. Set flatbreads aside in a single layer on a floured surface, cover, and allow to rest for one to two hours, until noticeably puffy.

5. Heat a large dry skillet on medium and add as many flatbreads as will fit. When they puff up slightly, flip each one to the other side. Continue to cook, turning over as necessary, until flatbreads have dark golden brown spots on each side. You may find that the flatbreads puffing up gives you room to add more to the skillet; continue in this way until all flatbreads are cooked.

Batbout breads may be kept at room temperature for a couple days at this stage, or frozen for use later.

For the filling:

1. Mix all ground spices in a small bowl. Hydrate TVP for about 10 minutes in hot water, stock concentrate, soy sauce, and a spoonful of the spice mixture.

2. Heat 3 Tbsp olive oil in a large pan on medium-high. Add TVP and spread it out in a single layer. Allow it to brown without agitating for a few minutes before stirring it, scraping the bottom of the pan. Repeat this process a few times, adding more oil as necessary, until the TVP is deeply golden brown on all sides. Remove TVP from the pan.

3. Heat another 2 Tbsp of olive oil and fry onion for a couple minutes until softening. Add bell peppers and spices and fry for another couple minutes until spices are fragrant.

4. Add tomato paste and stir to combine. Add olives and herbs and mix. Return TVP to pan and mix to combine. Remove from heat. Add hot sauce and lemon juice, as desired.

To serve:

1. Cut a slit in the side of each flatbread with a small, sharp knife. Stuff with hot filling and set aside. Serve warm.

#Moroccan #cooking #vegan recipes #Moroccan food #TVP #green bell pepper #red bell pepper

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recipess01 · 4 months ago

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Beef Stir-Fry with Bell Peppers and Rice

Ingredients:

1 lb beef sirloin, thinly sliced

3 tablespoons soy sauce

1 tablespoon cornstarch

2 tablespoons vegetable oil, divided

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 green bell pepper, sliced

1 small onion, sliced

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

¼ cup beef broth

2 tablespoons oyster sauce

2 teaspoons sesame oil

3 cups cooked white rice

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fattributes · 10 months ago

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Black Pepper Beef

#food #recipe #dinner #stir fry #steak #beef #bell pepper #peppers #onions #ginger #garlic #dairy free

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2ndbat · 1 month ago

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Italicize what your muse likes. Bold what they love. Strikethrough what they hate. Feel free to edit/add more options if relevant to your muse!

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#dash game ii no day off for heroes #///for lemon and lime it depends on what it's in or how it's used #lemon cakes. lemon chicken. lemonade. great! lemon by itself? eh. not his thing.#which btw everyone in my family might be a bit strange abt lemons #we eat lemons with salt and nothing else #i peel it like an orange sometimes even #we use the peel for other stuff #oh also i decided terry doesnt like pickles or most fish or clam like sea food. depends on the fish tho #also raw meats? nah. Raw veggies? depends. Raw fruit? absolutely. thats why its italicized and struck through

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ourrecipebook · 6 months ago

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Zucchini Stir Fry with Tofu

Serving: 4

Ingredients

1 block tofu (firm or extra firm)

Avocado oil spray (or other cooking spray/oil)

1 small shallot, thinly sliced

4 cloves garlic, minced

4 cups zucchini, chopped into 1/2-inch half moons (approx. 2 medium-large zucchini)

3 cups carrots, peeled + chopped (about 4 regular carrots)

1 large bell pepper, cored + chopped (I used red)

Salt + pepper, to taste

Optional garnish: chopped green onion, chopped parsley, toasted sesame seeds

For the sauce:

2 Tbsp toasted sesame oil

3 Tbsp tamari or soy sauce

1/2 tsp ground ginger (or 1 tsp freshly grated)

1 Tbsp rice vinegar

2 tsp cornstarch (or other thickening starch)

Directions

Prep Tofu: Drain tofu and wrap with a paper towel. Gently squeeze to remove excess liquid, then place under something heavy (like a couple cookbooks) while you prep the veggies and sauce.

Mix cornstarch with 2 teaspoons of water in a small ramekin, until a slurry forms. Then, make the sauce by whisking all sauce ingredients (including the cornstarch slurry) in a small bowl. Set aside.

Unwrap tofu from paper towel and cut into cubes of desired size.

Heat cooking spray in a large pan over medium-high heat. When pan is hot, add tofu and season with salt + pepper. Cook for 5 minutes, undisturbed. Then flip each piece and cook for an additional 5 minutes, finishing with a quick toss of the pan at the end. Remove and set tofu aside in a clean bowl.

In the same pan, cook shallots and garlic for a couple minutes until lightly browned and fragrant.

Then, add chopped zucchini, carrots, and bell peppers to the pan. Cook for 10-12 minutes, stirring occasionally. TIP: you can add additional cooking oil or spray as needed here. Do not salt veggies yet, to prevent zucchini from getting soggy!

Once veggies are mostly cooked, add tofu back in along with sauce. Toss together and cook for an additional 3 minutes. The sauce should thicken slightly and coat everything.

Serve stir fry on its own or over some cooked grains or noodles (see notes for ideas). Add garnish as desired and season with additional salt + pepper, if needed. Enjoy hot!

Notes

SERVE WITH:

This recipe is a great source of veggies, protein, and healthy fats and can be enjoyed on its own if desired. That said, I love serving it over a starch to round out the meal! Some ideas: • brown or white rice (as I’ve done in these pictures) • other whole grains, like quinoa, millet, or farro • your favourite noodles (I love these brown rice ones!)

RECIPE MODIFICATIONS & SWAPS:

Feel free to play around with the veggies here and use any that you like. I think this would go well with ones like broccoli, mushrooms, snap peas, eggplants, spinach, etc. It’s a great way to use up what’s in the fridge!

Instead of tofu, you could serve this with another protein. It would taste good with tempeh, shrimp, chicken, or beef! Just note that cooking times will vary, but you just need to cook the protein first and then add it into the veggies at the end 🙂

Shallot can be swapped with diced onion.

Ginger can be ground or fresh.

Cornstarch can be swapped for another thickening starch or flour, like arrowroot powder.

I love chopped green onions and sesame seeds for garnish, but you can leave these out. If you have some parsley in the fridge, you can add that in here too!

If you follow a gluten-free diet, ensure that you use a certified gluten-free version of tamari, rice vinegar, and cornstarch.

LEFTOVERS:

Leftovers of this recipe will keep for 3-5 days in an airtight container in the fridge. You can reheat them in the microwave or on the stovetop.

(Source)

#vegan #vegetarian #pan-asian #bowls

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riddlesnap · 27 days ago

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#❔ || dashboard games #❔ || memes #Been meaning to do my own meme for a while so #I think I got it all covered not sure #Eddie's got some taste and texture issues so some foods he cannot stand #Like if some fruit have lots of little seeds or it's gloppy like oatmeal #Nothing super spicy or sour either he's got a strong sense of taste #Finicky with meat too because you know #What with living in Gotham and all #The beef might not actually BE beef if you know what I mean #Chicken and turkey is okay tho #He likes veggie alternatives when he can get them like mushroom pasta over meatballs #Again that's a meat AND texture issue #Eddie you're so fucking fussy ffs #And yet you're okay eating literal junk #*shakes him*

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lizbethborden · 7 months ago

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Okay, I have absolutely 0 beef with this post, it is correct, it is accurate, and there is nothing wrong with it nor the person who wrote it, BUT. The use of garlic as a base ingredient is basic to multiple cuisines meaning it offers an easy point of entry to adjusting how you cook and trying to improve. Obviously a stir fry that begins by flavoring oil with garlic, ginger, and chili isn't exactly the same as starting a soup or casserole by sweating onions and garlic, but it's a bit more legible to an inexperienced person. The rest of these examples have wildly different roles in cooking and aren't quite comparable to garlic in that way, so an inexperienced cook is not going to immediately apprehend how to use and apply them. That being said yes garlic fetishism is annoying as shit.

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wereldgerechten · 12 days ago

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Authentic Italian Macaroni Stroganoff

Something different from macaroni bolognese? Make this Italian macaroni with stroganoff sauce: a well-filled sauce with minced meat, bell pepper, mushrooms, delicious herbs and spices..

Ingredients:

300 grams macaroni

400 grams ground beef

1 red bell pepper, diced

250 grams mushrooms, sliced

400 grams Provencal stir-fry vegetables

100 grams sieved tomatoes

2 cloves garlic, finely chopped

2 teaspoons paprika powder

1 teaspoon turmeric

2 teaspoons ginger powder

2 teaspoons ground cumin seeds

Half teaspoon chili powder

1 teaspoon thyme

1 teaspoon marjoram

1 teaspoon rosemary

1 bay leaf

Preparation:

Step 1:

Cook the macaroni according to the instructions on the package with a generous tablespoon of sea salt.

Step 2:

Cut the bell pepper into cubes. Cut the mushrooms into slices. Finely chopp the garlic.

Step 3:

Mix all the herbs together.

Step 4:

Heat oil in a frying pan, fry the garlic and then fry the minced meat until crumbly and cooked. Add the vegetables, stir well and fry briefly. Mix the herbs with the minced meat-vegetable mixture and finish with the sieved tomatoes. Let everything simmer for a few minutes with a lid on the pan.

Step 4:

Mix the mixture with the macaroni and heat briefly.

#recipes #delicious #cooking #kitchen #dinner #pasta #italian #macaroni #stroganoff #stir-fry vegetables #provencal #mushrooms #ground beef #spices #herbs #sauce

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