#Beef stir fry with mushrooms

[wisterianwoman]

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…

[eat-love-eat]

Beef Stir Fry With Noodles

[fattributes]

Ground Beef Noodle Stir Fry

[kathys-home-kitchen]

Easy Ground Beef Stir Fry

My husband has been very motivated to get healthy this year. He does cardio by playing men's league hockey three times a week, weight lifting, and by eating right. He came home from weight lifting one night saying he wanted a simple ground beef and veggies and that's it. That sounded kind of boring to me. So I thought, why not make it like a mix between a fried rice and a basic taco meat. Here's what I came up with. It is now my husband's favorite meal!

Let me know what you think!

Beef Stir Fry

1.5 pounds lean ground beef-- I use 92% lean (you can also use ground turkey)

1.5 tsp cumin

1 tsp salt

1/2 tsp crushed red pepper (if you like really spicy feel free to add more!)

1.5 tsp oregano

4 eggs (I use 2 eggs and 1/2 cup egg whites)

1/2 onion-finely diced

4 cloves garlic-finely chopped

About 8 mini red peppers thinly sliced

About 6 mushrooms/shitake or button work great in this

2-3 Tb vegetable oil-I've been using avocado oil lately

1.5 cups Spinach- rinsed, dried and chopped into ribbons (kale works too if you prefer)

Fresh parsley-optional

Cooked Rice

Teriyaki sauce drizzle on top

Jalapeno optional

Teriyaki Sauce:

1/2 cup soy sauce

1/2 cup dark mirin

1/4 cup granulated sugar

Teriyaki Sauce Directions

Heat soy sauce and mirin in a small saucepan over medium-low heat. Bring to a slow simmer and stir in the sugar until dissolved. Continue to simmer about 5-8 minutes until it thickens to desired consistency. Allow it to cool while making the stir fry, sauce will continue to thicken as it cools.

Beef Stir Fry Directions

1. Start cooking rice.

2. Cut up onions, garlic, peppers, mushrooms, and spinach.

3. Put all the spices (cumin, salt, crushed red pepper, and oregano) in a little bowl and combine.

4. Crack eggs into a bowl and add egg whites.

5. Heat a large frying pan over medium heat.

6. Add a Tb of oil to the pan.

7. Brown the ground beef.

8. Add all the spices and cook for another minute.

9. Remove ground beef from pan and pour into a large serving bowl.

10. Add more oil if necessary to the pan and saute the mushrooms and peppers for a minute or two and then add onions, and garlic and saute until fragrant and translucent.

11. While veggies are sautéing, whisk the eggs and egg whites together until fluffy.  

12. Add more oil to the pan if necessary and pour the eggs into pan.

13. Cook just until the eggs begin to set up.

14. Pour the beef back into the pan and fold into the eggs.

15. Cook until the eggs are fully cooked and distributed like in a fried rice mixture. Stir in fresh parsley if desired.

16. Pour back into the serving bowl. 

Serve over rice (or cauliflower rice for Keto) or just by itself and drizzle with teriyaki sauce.

Enjoy!!

[metanarrates]

pros of gf cook me dinner: gf cook me dinner 🥰🥰🥰🥰🥰🥰

cons of gf cook me dinner: THE DISHES

[cookingkcals]

Hello Fresh: Salisbury Steak with Mushroom Gravy

Ingredients: - 24 oz potatoes, diced - 4 cloves garlic - 12 oz carrots, cut into 1/4″ diagonals - 8 oz button mushrooms, thinly sliced - 4 scallions, thinly sliced - 20oz ground beef - 2 tsp dried rosemary - 2 packets beef stock concentrate - 2 packets chicken stock concentrate - 2 Tbs flour - 3 Tbs sour cream

Mashed potatoes: Place 24oz potatoes and 4 cloves garlic in a alrge pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender (15-20 min). Reserve 3c potato water, then drain and return to pot. Keep covered, off heat, until ready to mash.

Cook carrots: Heat a drizzle of oil in a large pan over medium-high heat. Add carrots and a pinch of salt. Cook, stirring occasionally, until browned and softened (5-7 min). Transfer to plate and wipe out pan.

Patties: While carrots cook, in a large bowl combine 20oz beef, scallion whites, 1 1/2 tsp dried rosemary, 1/2 tsp salt, and pepper to taste. Form into four patties, each slightly wider than a burger bun. Once carrots are done, heat a drizzle of oil in the same pan over medium-high heat. Add patties and cook to desired doneness (3-5min per side). Remove pan from heat, transfer patties to a plate, allow pan to cool for 1-2 minutes.

Mushroom gravy: Melt 2 Tbs butter in the pan over medium-high heat. Add 8oz sliced mushrooms. Cook, stirring occasionally, until lightly browned and softened (2-4 min). Add a drizzle of oil, 2 Tbs flour, 1/2 tsp rosemary. Cook, stirring, until lightly browned (2-3 min). Whisk in 2 cups of the reserved potato water, chicken stock concentrate, and beef stock concentrate. Bring to a simmer and cook, whisking, until thickened (3-5 min). Reduce heat to low. Season with salt and pepper to taste.

Mash potatoes: Return pot with potatoes to medium heat. Add 3 Tbs sour cream and mash. Add additional potato water if needed, until you reach desired consistency. Cook until warmed through (1-2 min). Turn off heat, stir in 4 Tbs butter, and season with salt and pepper to taste.

Finish and serve: Return patties to pan with gravy. Turn until evenly coated. Divide mashed potatoes and carrots. Top mashed potatoes with patties and remaining gravy. Garnish with scallion greens.

Thoughts:

I really liked this. It was like a combination of meatloaf and beef stroganoff? The salty mushroom gravy was great, and I’m always up for garlic mashed potatoes. Had never considered boiling the garlic cloves with the potatoes before. It worked pretty well, made it more mild.

[dimsimlim]

Shrimp Rice Noodle Rolls

These clear rice noodle rolls full of juicy prawns and other fillings weave a mix of textures that would melt in your mouth, making it one amongst the food among dim sum. Wrapped in thin fresh wrapper sheets and dressed with a light soy-based sauce, the rolls are garnished with lots of sesame seeds for textures as well.

[toldentops]

do you want to learn how to make Winter Solstice Soup. Of course you do. Here

Ingredients

- [ ] 16 oz bag glutinous rice flour

- [ ] Around 2 pork belly

- [ ] 6 or more sticks lap cheung thinly sliced

- [ ] Small napa chopped

- [ ] 2 cartons Chicken broth

- [ ] 1 large kohlrabi or daikon

- [ ] Mushrooms (shiitake(???) or king oyster)

- [ ] 1 pack Beef balls sliced in half and scored

- [ ] Optional: chopped cilantro and green onions for garnish

1. Blanch pork belly in cold water and ginger and shaoxing wine u ntil boiling. Drain, rinse, cut into pieces. Coat with salt, steam around 10 mins

2. Make tong yun. Around 8 oz hot water, stir. Mix, add cold water until smooth, knead, roll in to balls, cover.

3. Lapcheung stir fry with a little oil. Add chicken broth, vegetables, beef ball, etc except pork belly and tang yun

4. Add tang yun once boiled. Add pork at the end. Serve

Some recipes online have you make the chicken broth from scratch. Store bought is fine. This is the way my mom does it and you can add whatever you want. It’s good shit

[obsidianscythe]

Ansbach was soon done, and served up the food on a plate, offering some utensils too, although he suspected Nouma didn't usually use those.

"I'm just old. It was black when I was younger..."

"Can you carry me? Can you carry that sword?"

Nouma points at the sword she had with her. The second question was her trailing off topic. Her curiosity about Ansbach growing more. It's a great sword made for someone who was quite tall. The blade was almost at tall as Ansbach. Also it's taller than Nouma.

Nouma wasn't as standoffish as she was when first meeting Ansbach.

[najia-cooks]

[ID: A close-up on a dish with glossy noodles, spinach, carrot, mushroom, and sesame seeds. End ID]

잡채 / Japchae (Korean noodle stir-fry)

Japchae is a popular Korean dish made with glass noodles. Sweet potato starch noodles are fried in a flavorful sauce, combined with colorful, tender-crisp vegetables, and dressed with sesame; the result is chewy, savory, garlicky, slightly sweet, and highly satisfying. Because of its versatility and the ease of preparing large batches, japchae is frequently served for banquets at weddings and birthday celebrations.

"Japchae" is a compound of "잡" "jap" "mixed," and "채" "chae" "vegetables"; both syllables are Korean readings of Chinese characters ("雜" and "菜"). Like the name, modern japchae dishes combine Chinese and Korean elements: the cellophane noodles now considered central to the dish originated as a Chinese import towards the end of the 20th century. From the 17th century until then, japchae had been a royal court dish consisting only of stir-fried vegetables (frequently mushrooms, cucumber and radish).

Japchae, along with other Korean foods, is becoming more prevalent in the Philippines and Malaysia, by way of privately owned Korean restaurants usually owned by migrants. Dr. Gaik Cheng Khoo writes that, despite the South Korean government's campaign to promote the globalization of hansik (한식; Korean food), it is these independent restaurateurs who actually engage in Korean "gastrodiplomacy" by interfacing with clients in their particular contexts.

Recipe under the cut!

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Ingredients:

For the dish:

8oz (230g) 당면 / dangmyeon (Korean sweet potato starch noodles)

1 medium carrot, cut into a thick julienne

1 small yellow onion, sliced

2-3 green onions, cut into 2" pieces

6oz fresh spinach

1 cup (65g) sliced shiitake or wood ear mushrooms

4oz beef substitute of choice, or 1/2 cup (30g) soya chunks (chunky TVP)

1 clove garlic, chopped

Neutral oil, to fry

Sesame seeds, to garnish

Both dangmyeon (which may be also labelled "sweet potato vermicelli") and soya chunks / nutra chunks (from a brand such as Nutrela) may be found at an Asian grocery store.

For the sauce:

2 cloves garlic, grated

4 Tbsp Korean soy sauce

2-3 Tbsp brown sugar, to taste

2 Tbsp toasted sesame oil

1/2 tsp ground black pepper, or to taste

For the marinade:

1/2 cup vegetarian 'beef' stock from concentrate, or vegetable stock (only if using nutra chunks, which need to be hydrated)

1 tsp dark soy sauce

1/2 tsp brown sugar

1/2 tsp toasted sesame oil

Instructions:

1. Bring a large pot of water to a boil. Meanwhile, prep your vegetables and mix all ingredients for the sauce and marinade.

2. Mix beef substitute and all marinade ingredients to coat.

3. Once the water is boiling, blanch the spinach for 30 seconds to a minute, until bright green. Drain and shock in cold water. Squeeze out excess water, roughly chop, and dress with a bit of salt.

4. In the same water, boil sweet potato noodles for 6-8 minutes, until translucent and softened. A firm pinch should break the noodle.

5. When noodles are fully cooked, drain and shock in cold water to halt cooking. Cut them in a few places with kitchen scissors to make them easier to eat. Toss with a bit of sesame oil to prevent sticking.

6. While noodles are cooking, begin stir-frying the vegetables. Heat 1 tsp oil in a medium skillet on high. Stir-fry carrots, onion, and a pinch of salt for a minute or two until slightly softened.

7. Set aside and add more oil to the pan; stir-fry mushrooms for a couple minutes until they have released their water. Add garlic and sauté until fragrant.

8. Add green onion and cook for 30 seconds to a minute; do not allow it to soften too much. Set aside.

9. If using nutra chunks: drain and reserve liquid. Fry for a minute on high, agitating often, to brown. Pour in the rest of the marinade and cook until dry. If using another beef substitute: fry according to package directions.

10. Heat another Tbsp of neutral oil in a large skillet and add in noodles and about half of the prepared sauce. Stir fry, tossing often, until fragrant. Remove to a bowl and stir in vegetables, beef, and the rest of the prepared sauce. Garnish with sesame seeds and serve warm.

Leftovers may be served hot or cold, as a side dish or a main, or over rice.

[jadeshifting]

— 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)

•❅───✧❅✦❅✧──❅•

[sleepnoises]

So, vegetable & shrimp pasta recipe that I stole from one restaurant:

For a portion of this pasta, fry 3-4 small shrimp on vegetable oil of your choosing (I use smell-less sunflower) till it gets it's colour.

Then put on lower heat, throw in 30g of bell pepper and 30g of zucchini, both cut the way that I think is called julienne in english, and 10g red onion half rings. Brown them a little bit.

Add a few spoons of chicken stock if you have some, or water. As soon as it's absorbed throw in your pasta, I use udon but regular spaghetti will do.

Keep stirring and add 2-3 spoons teriyaki sauce and a spoon of garlic oil. Then add broccoli cut into smaller pieces.

Top up with a few halves of cherry tomatoes and a splash of sesame oil if you have that, and immediately put onto the plate.

Alternative shrimpless version of this I made with thin beef stripes, no broccoli and some mushrooms added with vegetables

shrimp thanks be upon ye

[6mayhem]

marinate that shit in sriracha and add it to a stir fry and something magical will happen (erection)

I. WANT. TOFU!!!!!!!

[kingshovelbug]

Hello! I hope this is not a weird question, but how do you deal with ADHD and buying/having vegetables? Because I swear every single batch I bought goes moldy because I keep forgetting about it! >^<

dont worry its not! i really really struggled to eat fresh food for awhile because i would forget about it. and then feel awful because i was wasting money. it actually took until recently for me to find a system that works for me to beef up my veggie consumption lol

so i would say the biggest things that helped are where they are in the fridge, what vegetables i buy, loosely planning out meals and knowing how to throw shit together sea fairing cook style

1) my vegetables arent in the crisper drawer where theyre “supposed to be” they are in plain sight on the first shelf and i look at them anytime i open the fridge. tbh im not sure that crisper drawers do what they say that they do since theres like a whole veggie section on this shelf and they keep fine lol. sort of in line with this is that i keep the produce in the bags they come in so that i can also read the word of what the vegetable actually is and see it visual of it

2) it might be limiting depending on what vegetables you like but i only buy regularly buy veggies that last. my usual stock are different varieties of peppers, onions, cabbage, potatoes (im counting as a vegetable), and carrots. leafy greens and soft veggies like mushrooms, squash, and cucumbers go bad really fast especially if you cut into them

3) you dont need to do it every day or even every week but if im craving something specific that does go bad quickly then ill do a loose meal plan for that week to make sure that i use it up. so say im craving spinach and mushrooms. after i get back from the store ill write on the fridge a list of things i need to make to use them up like a spinach feta omelette, wilted spinach as a side for something and mushroom stir fry

4) this takes a little bit of practice but even if you do everything right stuff can still go bad. but if you have recipes that work for almost everything vegetable then as stuff looks like it could be turning you can cook it before it actually gets gross. like roasting vegetables in the oven with olive oil, salt and pepper as a side to some protein. or a quick stir fry. those are easy oh shit this needs made now meals

theres also frozen or canned veggies but i dont like the texture of those. i know some people do though so thats worth a try!

[pupswithchopsticks]

Chinese Beef and Mushroom https://pupswithchopsticks.com/beef-and-mushroom-stir-fry/?feed_id=11508&_unique_id=66e734213dafa

[pretty-princess-4ever]

Low calorie vegetarian options 💕🩰

Amy’s minestrone soup: entire can/190 cal

Gardein Italian wedding soup: entire can/200 cal

Annie’s all stars pasta: entire can/210 cal

Annie’s easy mac and cheese: 220 cal

Uncrustables chocolate hazelnut sandwich: 210 cal

Sandwich bros egg and cheese pita: 170 cal

Garden chik’n sliders: 1 slider/ 190 cal

Veggieful pepperoni pizza pocket: 250 cal

Amy’s tofu scramble wrap: 280 cal

Amy’s samosa wrap: 270 cal

Morningstar breakfast sandwich: 200 cal

Veggies made great spinach egg white frittata: 1 frittata/70 cal

Annie Chun’s spicy miso ramen: 1 bowl/240 cal

Annie Chun’s udon noodle soup: 1 bowl/260 cal

Tattooed chef cauliflower pizza bowl: 1 bowl/230 cal

Birds Eye rotini and vegetables: 1 package/290 cal

Balanced breaks cheese and crackers: 1 package 160-170 cal

Stauffer’s animal crackers: 16 crackers/120 cal

Flavored pistachios: 1 package/120-130 cal

Spring roll and veggie sushi: depends on brand but usually low cal

Veggieful flavored riced cauliflower: 1 cup teriyaki/ 53 cal, 1 cup southwest/93 cal

Lean cuisine spinach and mushroom pizza: 360 cal

Healthy choice creamy spinach and tomato linguine: 230 cal

Lean cuisine spinach and artichoke ravioli: 280 cal

Healthy choice “beef” and veggie stir fry: 290 cal

Amy’s Moroccan vegetable tagine: 270 cal

Amy’s mushroom risotto: 230 cal

Kidfresh marinara pasta with cauliflower: 250 cal

Quorn “chicken”: 1 filet/60 cal

Owyn cookies and cream shake: 170 cal

Good karma chocolate flax milk: 100 cal

Lenny and Larry’s cookie protein bar: 160 cal

Clif builder mini protein bars: 140 cal

Morningstar pancake and sausage on a stick: 140 cal

Jimmy dean’s egg and cheese biscuit roll up: 2 roll ups/ 260 cal