Holiday Beef and Peppers

…because it’s red and green. This is a quick one pan and one pot or oven/toaster oven recipe that would work well in a tiny house or micro apartment or anywhere. I wish I had thought of this in my first apartment. Like instead of pizza rolls.

For this four person version, you’ll need:
1 1/2 cups short grain brown rice
2 1/3 cups water
1/2 teaspoon salt
1 tablespoon olive oil
1 tablespoon cornstarch
1/3 cup soy sauce
1/3 cup water
1 tablespoon grated ginger
2 cloves of garlic finely chopped or use garlic press
1 tablespoon curry powder (recipe at end because I have a fenugreek allergy)
1 pound ground beef
1 large yellow onion sliced into strips
1 red pepper cut into strips
1 green pepper cut into strips

Make rice. I bake short grain brown rice. Get the oven going at 375º. Bring 2 1/3 cups of water to a boil. I use a measuring cup in the microwave. In a covered baking dish or use foil, combine 1 1/2 cups rice, 1/2 teaspoon salt, 1 tablespoon olive oil, and the boiling water. Stir. Cover. Bake for 50 minutes.

Make sauce. In a measuring cup add a tablespoon of cornstarch. Mix in 1/3 cup soy sauce slowly. Then 1/3 cup water. Add 1 tablespoon grated ginger, 2 cloves of garlic finely chopped or put through the press, 1 tablespoon curry powder.

Brown around one pound ground beef. I freeze ground beef for dishes like this. I use 90% lean grass-fed. In a large frying pan, add frozen ground beef. On medium high heat, turn and break up with spatula. Meanwhile, back at the cutting board, slice one yellow onion into strips. Add onion when beef is browned. While onion is browning cut red and green pepper into strips. Add peppers to the pan and about a half cup of water. Cover and steam until peppers are how you like them. Work in the sauce for a minute or so, adding water if needed. Serve over rice.

Done.

I’m thinking about trying this with a butter, worcestershire sauce, and curry over mashed potatoes.

Curry powder: 1/2 teaspoon coriander, 1/4 teaspoon cumin, 1/4 teaspoon tumeric, 1/4 teaspoon ginger, 1/4 teaspoon dry mustard, 1/4 teaspoon black pepper, 1/4 teaspoon cinnamon.

Copyright © 2017 MRStrauss • All rights reserved

 

 

 

Salmon and Vegetables Teriyaki

The same dish they have for takeaway at Whole Foods with better salmon and a less sweet teriyaki and also you can control the teriyaki here.

For this four person version, you’ll need:
2 cups short grain sushi rice
3 cups water
1 tablespoon canola oil
1 teaspoon salt
4 carrots
1 large red pepper or 2 small
4 cups broccoli florets
1 pound salmon
1 tablespoon of cornstarch
1/2 cup soy sauce
1/4 rice wine or sake
1/4 cup brown sugar
1 teaspoon grated ginger
Ground black pepper
Toasted sesame seeds

Sushi rice in the rice cooker or heat 2 cups rice with 1 tablespoon of canola oil and 1 teaspoon of salt. To make more or less rice: 1 teaspoon canola oil and 1/2 teaspoon of salt for every 1 cup of rice add 1 1/2 cup water. About 17 minutes.

Steam Carrots, red pepper, and broccoli: start carrots first for a few minutes, then red pepper, then broccoli.

Pan sear salmon however done you like (remove pin bones if needed). I use around a pound for four people. I have been using Silver Coho Salmon I found at Trader Joe’s and it has been very tender and moist. Can also bake in foil at 350º for around 25 minutes.

Mix teriyaki sauce: in a measuring cup add a heaping spoon of cornstarch, then stir in 1/2 cup soy sauce until you have a smooth slurry. Then 1/4 cup each mirin rice wine or sake, brown sugar. Add a teaspoon of grated ginger and fresh ground pepper to taste. Microwave a minute at a time until thickened or bring to a boil on stove.

Garnish with toasted sesame seeds. Maybe some thinly sliced scallions too.

Done.

Would work for chicken. Short ribs? All vegetables?

Copyright © 2017 MRStrauss • All rights reserved