These sliders would most certainly perfect for the game night.
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I took my sweet break and I am back with this delicious and amazing recipe. Don’t you just love easy recipes? You sure do!
Exciting news, I am entering the JSL Foods contest with this recipe for a chance to win. Yes, and this one is a winner. Yes, I am that confident, because if my 10-year-old is willing to eat this, and like it, and ask for more than anyone in this world going to love it, too. The taste is absolutely amazing!
Imagine beef, aged kimchi, and noodles together in one wok? That’s a happy marriage with a kid. I could just die a happy gal right there. Seriously, I could live on this meal alone and never complain.
Also, I did receive the noodles, but I will surely look at my grocery store in the freezer section I suppose, for more. By the way, the noodle package comes with noodles as you can see in the picture below and one seasoning pouch.
Now, we go straight to the recipe because you asked for it and I am here to bring it as soon as you asked.
So here ya go…
By the way, please let me know when you try it, tag your friend #sandraseasycooking and share those pics with me. MmmK? OK!
Beef Kimchi Yakisoba - Teriyaki Flavor
- /2 tablespoon Oil Canola, vegetable, etc.
- 1/2 lb Ground Beef lower fat content
- 2 green onions save green part for garnish
- 2 garlic cloves sliced
- Pinch or two of black Hawaiian salt
- 1 cup Kimchi chopped
- Splash of Kimchi juice
- 1 pack of Fortune Yakisoba noodles Teriyaki flavor
- 3 tablespoon Water
- Sesame seeds
- Green onion
- Chili flakes
- Nori Dried Seaweed
- Heat the Wok for a minute or so on high temperature, add oil and add ground beef. Saute the beef until almost done, then add diagonally sliced green onions, reserving green part for garnish, and sliced garlic. Season with a pinch or two black Hawaiian salt. Stir-fry for a couple of minutes until the beef is completely done.
- Add chopped kimchi and a splash of kimchi juice. Stir-fry for 30 seconds.
- Meanwhile, place noodles in the microwave (follow instructions on the back of the noodle pack, it takes a minute to defrost the noodles).
- Add defrosted noodles in the wok, and add splashes of water. With a chopstick or a fork, try to loosen up noodles.
- When the noodles are completely loosened up, add seasoning (Teriyaki flavor) that comes with the noodles. Add the whole pouch and stir well to combine, and until all the noodles are coated with the seasoning.
- After a minute or so the noodles are completely done.
- Garnish with sesame seeds, green onion, chili flakes and dried seaweed.
If you cannot find black salt, then just use what you have. I started using it because of its health benefits. Ground beef could be substituted with chicken, either chicken breast (cubed) or ground. You may add peas, carrots or any other vegetables. For a vegetarian version: use vegan kimchi and other vegetables such as mushrooms to sub the meat.
Roasted Beef Grilled Cheese Sandwich always hit the spot. Always! Period.
If you love sandwiches as much as I do, then you will love this one.
This week my kids were on the Fall break, so we were creative and did some fun stuff.
Although some days were rainy and rather cold, we still spend it together.
We went to fun places, doing projects, playing board games, cleaning our backyard, taking walks, and of course, we cooked up a storm each day.
One of the dishes that we made was grilled cheese sandwiches.
Since both of my boys could not care less about cooked onions, mushrooms, and peppers, they got plain roast beef grilled cheese sandwiches
However, my husband, Anna and I, of course, kicked up a notch. I made this copycat of “Philly cheesesteak” into a grilled cheese sandwich.
I love when it’s a cold and rainy day to make hot soup and these types of sandwiches. It just screams comfort to me.
I know some people hate Mayo in the warm sandwiches.
Yes, I will use the word hate. I have been doing this job for 5 years, and I read each comment and reaction.
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If you make my Roasted Beef Grilled Cheese Sandwich please tag me on Instagram.
@sandraseasycooking using hashtag #sandraseasycooking. Thank you so much in advance!
Recipe for an easy and tasty Roasted Beef Grilled Cheese Sandwich
- 2 slices of Bread Toast- white, multi-grain, whole wheat, etc.
- 6 Slices of Roast Beef slow-cooked, works well
- 4 slices Provolone cheese or Mozzarella
- 1/2 tbsp. Olive Oil
- 1 tbsp. Onion yellow or red, diced
- 1 tbsp. Bell Pepper diced, green and red, work well together. You may add more.
- 2 Mushrooms
- Pinch: Salt ground black pepper, and red chilli flakes
- 1/2 tbsp. Mayo Olive oil regular, etc.
- 1/2 tbsp. Sriracha or any other hot sauce
- Add 1 tbsp. Onion, chopped, diced bell peppers (a tablespoon or more) and 2 sliced mushrooms. Add a pinch of salt, pepper, and red chili flakes. Then, saute for 4-5 minutes on medium-high heat. Transfer it to a paper towel to absorb moisture.
- In another pan, add unsalted butter. Let it melt on low heat. Place two slices of toast (medium-low heat)
- Mix together: 1/2 tbsp. Mayonnaise + 1/2 tbsp. Sriracha. Spread evenly on both slices.
- Place 2 slices of cheese on each slice. Roast beef (any type/kind), 2-3 slices on each slice of the toast. Spoon in sautéed onion, pepper and mushroom.
- Flip the other side on top, and allow to toast for 1-2 minutes on each side. REMEMBER We want to TOAST it, NOT burn it.
- TURN the heat on LOW, and cover with the lid. Every few minutes, uncover and turn the sandwich over. Until the cheese is completely melted.
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Stuffed Peppers with Ground Beef and Rice is a recipe that I can say with the confidence I know how to make blindfolded. It is the eldest son’s favorite meal.
Stuffed peppers are one of those meals that it does not take too much of your time. Well, what I want to say is that once it is done with prep, you just let it simmer.
The incredible taste and comfort that you get out of this absolutely amazing.
I mentioned in this post, how many dishes from when the Ottoman Empire was ruling.
They left its trace in the cuisine of Southeast Europe, and the Balkan Peninsula.
I am one of those people or you can call me a nerd. I look deep into the history of the recipes.
Actually, I did grew up with these kinds of dishes. When you start researching, connecting dots, finding the root, it is just mind-blowing what you can find.
Some would refer stuffed peppers or any vegetable that is stuffed as a “dolma”, and I do call it that way too.
Not only that I love stuffed peppers but also sarma (rolled stuffed cabbage leaves), yaprak (stuffed grape leaves /or Collard greens), etc.
You can pretty much stuff them with ground lamb, pork, chicken and most common is with beef and rice.
The unique taste and aroma that particularly beef gives to me are simply irreplaceable.
However, there are options like I said that you can change and use any ground or minced protein that you and your family prefer.
I am a complete sucker for dishes that slow cook on a stove in the fall or wintertime.
It is one of the things that I am actually looking forward to all year long.
You could hear bubbles in the pot, aroma wrapping your whole house. Oh, I cannot wait to dig in and mop the floor of my plate with freshly baked bread.
Dishes like that give me life and making me extremely happy. I hope it will do the same for you.
If you get inspired and make Stuffed Peppers with Ground Beef and Rice, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking.
Thank you so much in advance! Happy Cooking!
You could watch my video here on the blog, how to make these with mini peppers if you remove ADBlock. Also, you may watch it on youtube.
A delicious recipe for amazing Stuffed Peppers with Ground Beef and Rice
- 1 tbsp. Oil
- 6 Peppers Any on hand /read notes or 1 pound of sweet mini peppers
- 1 lb Ground Beef
- 1/4 onion shredded
- 3 garlic cloves minced /or 1 tsp garlic powder
- 1/2 cup rice
- 1/3 tbsp. Ground black pepper
- Meat seasoning to taste or salt
- 2 cups Beef Broth
- 2-3 cups water
- 8 fl oz tomato sauce
- 1 bouillon cube
- 1 tsp. smoked paprika
- 1 dry bay Leaf
- Seasoning/or salt to taste
- Potatoes quartered
- Carrots sliced
- 1 tbsp. Flour/or cornstarch
- 2 tbsp. Tomato sauce
- splash of water
- Wash peppers and push the top of the peppers inside(pressure), then pull the core out and clean out leftover seeds. If you are using small sweet peppers, it's easier to just cut the top off. Set aside.
- Mix meat mixture; add ground beef, onion, garlic, seasoning and mix to combine. Add rice and knead/mix again.
- Prepare a large pot. Stuff each pepper with the meat, if any leftover meat just makes small meatballs and fill the gaps in between, and lay each stuffed pepper in the large already greased pot.
- Mix together beef broth, and water, then pour in the pot over the peppers. add the bouillon cube, tomato sauce, and season to taste.
- Add potatoes and carrots in between and on top. Place bay leaf and turn the heat on high until it boils. Once it boils turn the heat on simmer/low, cover with a fitted lid and let it simmer for at least 45 minutes, preferably 50. Check if you need to add more water because the liquid will reduce.
- Once it's cooked, just mix quick roux- flour, warm water, and tomato sauce. Mix until smooth. Then add smooth roux in the pot. Push down the peppers to slightly mix it, or you can shake the pot too to mix the roux with the sauce. It will become a thickener.
- Bell peppers here are pretty huge, so I usually use 6 bell peppers and fill gaps with sweet (small) peppers.
- I actually like small ones because they are tender and cook faster, although you can use any color or size. If you find smaller bell peppers then use more peppers.
- Also, artisan mini sweet peppers are fantastic for this dish... Mini Sweet Peppers are a miniature version of the ordinary bell pepper so as I said you are more than welcome to use them. They are usually sold in the product in the bag, close to other regular peppers.
- Stuff peppers are very good the next day or the day after. I place them in the airtight container with a fitted lid.
- You can keep it in the fridge for up to 3 days, just reheat and heat.
- If you are on LOW CARB, you could use cauliflower rice although I have not tried it before.
Made in A large pot with a lid:
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