Showing: 1 - 3 of 3 RESULTS

How To Make Rice With Beaf Korean Dish

 

Searching for a flavor stuffed brisk and simple supper the entire family will adore? These Korean Beef Bowls are it! I’ve been importance to attempt these for some time now lastly made them a week ago. Blast Baby! They’re a champ!

I discovered two plans on Pinterest and utilized them for a hopping off point and afterward put my own turn on it. The plans I discovered were on Six Sisters Stuff and Damn Delicious.

The entire family cherished this feast, however my better half was particularly intrigued, He lived in Korea for a very long time and said that the flavoring on the meat tastes precisely like Beef Bulgogi which is one of his #1 dinners. He’s as of now asking when I will make this once more.

The scrumptious kind of the prepared meat/veggie combination over a bed of white rice, these Korean Beef Bowls make for a simple weeknight supper and can be on the table quickly!

I utilized my food processor to finely slash the veggies for this formula, however on the off chance that don’t have one you could utilize the little mesh side of your cheddar grater and mesh the carrots and zucchini.

I also served thin slices of cucumber with this meal. A spoonful of the rice and beef mixture on top of the cucumber was a fantastic flavor combination and also works great to cut spiciness for kids.

I used carrots, zucchini and green onions, and garlic for the veggies. It was a great combo, I think I will try adding some mushrooms next time.YUM!

Also, this is the sweet chili sauce I use in this recipe. This stuff is awesome! I keep it on hand for all kinds of things, its great to dip egg rolls or chicken in, I use it in homemade pot-stickers and it also makes a great pot sticker dip when combined with soy sauce. It’s my Fave. You can find it in the Asian section of your grocery store…the bottle might look different and sometimes they only have it in small bottles. But don’t worry they should definitely have it.

Ingredients:

  • 1 lb ground beef
  • ½ small zucchini, finely chopped or grated (I like to put the zucchini, carrots, onions and garlic in the food processor,,,it’s a fast short cut)
  • 12 baby carrots or one large carrot, finely chopped or grated
  • 3 whole green onions, finely chopped
  • 3 large cloves of garlic, finely chopped
  • ¼ tsp salt (or to taste)
  • ⅛ tsp pepper
  • 1 tbsp Sesame oil
  • ¼ cup + 2 Tbsp Sweet Chili Sauce (if you do not want to use this, add ⅓ cup brown sugar and 1 extra tbsp of soy sauce and ⅛-1/4 tsp red pepper flakes)
  • 3 tbsp soy sauce
  • ½ tsp ground ginger
  • Cooked White Rice
  • Sliced green onions and cucumbers for garnish if desired.

    Method:

    STEP 1.

    Earthy colored the meat for 2-3 minutes and afterward add the finely cleaved or ground zucchini, carrots, onions and garlic, keep on searing until veggies are delicate. (sprinkle with the ¼ tsp salt and ⅛ tsp pepper while it is cooking)

          STEP 2.

In a little bowl, combine,Sesame oil, sweet stew sauce, soy sauce, and ginger. blend well and pour over meat/veggie combination. Mix            to cover and let stew for a moment or two.

STEP 3.

Serve hot over white rice and top with cut green onions. Cucumbers as an afterthought are likewise tasty.

ABOUT:
Tasty, delightful simple supper. Meat and veggies at their best, all served over a bed of white rice. YUM! This formula is truly versatile to what in particular ground meat and what veggies you have available.

Author: Aamir Zulfiqar.

 

 

Slow Cooker Sweet and Sour Chicken Thighs HomeMade Recipe

 

Ingredients:

4 tablespoons cornstarch, divided

¼ teaspoon garlic powder

¼ teaspoon ground ginger

1 ½ pounds skinless, boneless chicken thighs, cubed

1 tablespoon vegetable oil

1 (20 ounce) can pineapple chunks in juice

½ cup chicken stock

¼ cup rice vinegar

¼ cup brown sugar

2 tablespoons ketchup

2 tablespoons soy sauce

1 medium red bell pepper, seeded and chopped

1 green onion, chopped

Method:

We Can make It 6 Easy Steps…

Mix 2 tablespoons cornstarch, garlic powder, and ground ginger together in a small bowl. Toss chicken thighs in cornstarch mixture until they are evenly coated.

Stage 2.

Warmth oil in a skillet over medium-high warmth. Cook chicken in the skillet until sautéed on all sides, 3 minutes for each side. Move to a plate and put in a safe spot.

Step 3.
Drain juice from the can of pineapple chunks into a measuring cup. You should have approximately 3/4 cup to 1 cup of juice.

Step 4.
Mix 1/2 cup pineapple juice, chicken stock, rice vinegar, brown sugar, ketchup, and soy sauce together in a slow cooker. Add browned chicken pieces and stir to coat chicken with the sauce. Cook on Low for 3 1/2 hours.

Stage 5.

Whisk staying 2 tablespoons cornstarch with staying 1/4 cup pineapple juice. Mix cornstarch combination into the moderate cooker. Increment the moderate cooker warmth to High and add pineapple pieces and cleaved red chime pepper.

Step 6.
Cook on High until the sauce is bubbly and thickened and bell pepper is crisp-tender, about 30 minutes. Garnish with chopped green onion.

Nutrition Facts

297 calories; protein 20.4g 41% DV; carbohydrates 31.9g 10% DV; fat 9.9g 15% DV; cholesterol 68.7mg 23% DV; sodium 428mg 17% DV. Full Nutrition
Nutrition Info:
Prep:
10 mins
Cook:
4 hrs 10 mins
Total:
4 hrs 20 mins
Servings:
6
Yield:
6 servings

 

Home Made Recipe Afghani Pulao Recipe

 

Ingredients:

3 cups sella basmati rice

5 cardamom pods, divided

1 onion, peeled and halved

1 whole head garlic, loose skins removed

5 whole cloves, divided

2 teaspoons ground black pepper, divided

2 teaspoons cumin seed, divided

1 teaspoon salt

1 teaspoon white sugar

1 cinnamon stick

1 teaspoon paprika

1 teaspoon coriander seeds

3 ½ cups water

1 tablespoon canola oil

1 onion, chopped

1 cup carrots, chopped into matchstick pieces

3 cloves garlic

½ cup raisins

½ cup slivered almonds

Method:

We Can make It 6 Easy Steps…

Step 1.

Absorb the rice cool water for 5 minutes. Wash until water runs clear.

Step 2.

Spot 4 cardamom units on a cutting board and delicately smash utilizing the level side of a blade; move to a weight cooker. Add split onion, garlic head, 4 cloves, 1 teaspoon dark pepper, 1 teaspoon cumin seed, salt, sugar, cinnamon stick, paprika, and coriander seeds. Pour in water to cover.

Step 3.

Seal pressure cooker top and go warmth to high. Cook until pressure cooker whistles once, around 5 minutes. Diminish warmth to medium. Hang tight for 2 additional whistles, around 20 minutes. Eliminate from warm and permit strain to deliver normally, around 10 minutes.

Step 4.

Strain stock into a bowl. Clear out the weight cooker and warmth it over medium warmth. Add oil and slashed onion; cook and mix until relaxed and sautéed, around 7 to 10 minutes. Add carrots; cook until delicate, around 3 minutes more. Add raisins, almonds, and stressed rice. Add staying 1 teaspoon dark pepper, staying 1 teaspoon cumin seed, and remaining clove.

Step 5.

Smash remaining cardamom seed to a powder and add to the weight cooker. Blend to consolidate; pour in enough stock to cover the rice.

Step 6.

Increment warmth to high and seal the weight cooker. Cook until the primary whistle, 5 to 7 minutes. Diminish warmth to medium. Cook for 5 minutes and eliminate from heat. Let rest for 7 minutes; discharge the weight normally, around 10 minutes. Move cooked rice to a serving dish promptly to forestall overcooking.

 

Cook’s Notes:
You can also add chicken or beef bouillon cubes to the water, or substitute broth for additional flavor.

When adding the rice to the pressure cooker, if it is soft to taste at this point then only add enough water to just cover the rice, if the rice is still hard the Add enough water to go 1 centimeter above the rice.

To cook the pulao without a pressure cooker: Make the broth by boiling the same first ingredients for 1 hour. Follow the same instructions. When cooking rice add all the broth and make sure there is 3.5 cups of liquid; if not, add more water. Add all ingredients the same but bring rice to a boil then turn heat to low, put a paper towel over the pot then seal with a lid over it. Let rice cook for 25 minutes.