#beef
Cheesy Crunchwraps with Beef BEEF FILLING 1½ tbsp (25 ml) olive oil 1 lb (500 g) ground beef 1⅔ tsp (5 g) paprika 1 tsp (3 g) garlic powder 1 tsp (3 g) cayenne pepper ⅓ tsp (1 g) black pepper ½ beef bouillon cube (5 g) ⅓ cup (50 g) diced green bell pepper 1 small yellow onion (100 g), finely diced 3 tbsp (50 g) tomato sauce WRAPS 8 large flour tortillas (10-inch) Sauce of your choice (salsa, sour cream or chipotle mayo) Cheese slices (cheddar or Monterey Jack) CHEESE CRUST 1½ cups (150 g) shredded Mexican-blend cheese Instructions Set out all of your ingredients. Heat the olive oil in a skillet over medium-high heat. Add the ground beef, paprika, garlic powder, cayenne and black pepper. Crumble the beef bouillon cube over the pan. Cook for 3-4 minutes. Stir in the green bell pepper and onion and cook for 4-5 minutes. Add the tomato sauce and cook until everything comes together. Let the filling cool. Lay a tortilla on a clean work surface and place a slice of cheese in the center. Add sauce to taste, then spread about ⅓ cup (80 g) of the beef filling on top. Leave enough space around the edges. Fold in the sides of the tortilla, then fold the top and bottom over to make a tight package. Place it seam side down. Repeat with the remaining tortillas. Heat a skillet over medium-low to medium-high heat and lightly grease it with oil. Cook the burritos for 2-3 minutes per side, until golden brown and crispy. Lower the heat to medium-low. Sprinkle a small handful of shredded cheese in the center of the pan and let it melt slowly. Place a filled wrap on the melted cheese and cook until the cheese is golden and crispy. Remove from the pan and repeat with the other wraps. #cheese #beef #food #tiktokfood #easyrecipe
Kookmutsjes10,300,000 次观看 • 14 天前
Chinese beef noodle soup (红烧牛肉面) 🍜🤤 This is my favorite comfort food, and is SO worth the effort!! Full recipe on my Substack: - 4 beef shanks - 3 lb beef rib fingers - 3 tomatoes, 2 carrots, 1 onion - 5 garlic cloves, 1 knob ginger, 3 scallions - 4 tbsp spicy doubanjiang - ½ cup soy sauce + ½ cup dark soy sauce - 2 tbsp oyster sauce, 2 tbsp rock sugar - ¼ cup cooking wine - spices: 4 star anise, 2 black cardamom pods, 2 cinnamon sticks, 3 cloves, 4 bay leaves, 4 dried chilies, 1 tbsp Sichuan peppercorns, 1 tbsp fennel seeds Assemble - fresh noodles - beef - spinach - scallions - cilantro - pickled mustard greens - soft-boiled egg #beefnoodlesoup #beef #noodles #chinesefood #comfortfood
scallion__baby3,400,000 次观看 • 25 天前
Teriyaki Beef Summer Rolls (290 cals + 30g protein/ each) This recipe makes 4 servings: - 2.5 tbsp Minced Garlic (.5 tbsp for sauce) - 1 pound, Lean Ground Beef - 3 tbsp, Soy Sauce (1 for dipping sauce) - 1/4 cup(s) water - 1/4 cup chopped Green Onion - butter lettuce leaves - 2 unit, Mini Cucumbers - 5 tbsp, PB2 Powder (2 for dipping sauce) - 1 tablespoon, Sriracha - 4 Spring Roll Wrappers - 1/2 cup(s), G Hughes SF Teriyaki Marinade - 1 bunch of cilantro -optional: 1 tsp chili crunch oil for sauce #beef #springroll #protein #pcos #recipe
SmallerSam_PCOS7,400,000 次观看 • 4 个月前
Dinner in 30 I have seen countless chefs share this centuries-old Chinese cooking technique and I don’t know why it took me so long to try it, but it truly is a game changer. But both of these cooking hacks will take your stir-fry to the next level well also saving time! Hack 1 VELVETING CHICKEN OR BEEF: Tossing thinly sliced beef with a little baking soda and letting it sit for 15–20 minutes makes it unbelievably tender. It’s called velveting, and while the baking soda is doing its thing, you can prep your veggies and sauce. FROZEN UDON: You can throw frozen udon straight into the pan with your sautéed veggies and sauce—no boiling water, no extra pot, no cooking the noodles separately. They soften and separate right in the sauce. GAME CHANGER. Our kids freaked out over how good it was! BEEF UDON STIR-FRY Beef * 4 lb sirloin, thinly sliced against the grain * 2 tsp baking soda * 1½ tsp kosher salt * ½ cup cornstarch * 2 Tbsp neutral oil, plus more for cooking Noodles + Vegetables * 5 packs frozen udon noodles * 1 large white onion, sliced * 1 red bell pepper, sliced * 1 yellow bell pepper, sliced * 12 garlic cloves, minced * 1 bunch scallions, sliced Stir-Fry Sauce * 1 cup low-sodium soy sauce * ½ cup oyster sauce * 6 Tbsp Shaoxing cooking wine * 2 Tbsp sugar * 2 tsp black pepper * 4 tsp sesame oil MAKE IT Toss the thinly sliced beef with the baking soda and let it sit for 15–20 minutes. Rinse the beef thoroughly with water to remove the baking soda, then pat it very dry. Toss with the salt, cornstarch and 2 tablespoons oil. Whisk all of the sauce ingredients together and set aside. Heat a little neutral oil in a large wok or skillet over high heat. Sear the beef in batches so you don’t overcrowd the pan, cooking until browned and slightly crispy around the edges. Remove and set aside. In the same pan, sauté the onion, bell peppers and garlic for 2–3 minutes. Add the frozen udon directly to the pan. We let ours sit on the counter for about 10 minutes while we cooked everything else, but there’s no need to boil or completely defrost them first. Pour in the sauce and toss everything together as the noodles soften and separate, about 2–3 minutes. Return the beef to the pan, toss everything together and finish with lots of scallions. #stirfry #CookingHacks #beef #velveting #EasyRecipe
Wayne and Nancy521,600 次观看 • 17 天前
