Heat 1/2 tbsp peanut oil in a wok over high heat. Stir-fry beef, in batches, until browned and cooked to your liking. Set ground beef aside.
Add remaining oil to wok. Stir-fry garlic, ginger, chilies, green beans and onion until green beans are almost tender.
Return beef to wok along with lime juice, soy sauce and sugar. Stir-fry until hot. Serve stir-fry sprinkled with peanuts.
o use in recipes).
Add in the ground beef, onion and bell
Brown onions and celery in butter.
Remove from pan.
Brown rice and ground beef; set aside.
Combine soups, water, soy sauce and pepper.
Add ground beef, onions, celery and rice.
Stir in bean sprouts.
Bake, covered, at 350\u00b0 for 30 minutes.
Uncover and bake 30 minutes longer.
Serve with warmed Chinese noodles. Serves 6 to 8.
Melt margarine in 8-quart pan over low flame.
Add ground beef; turn flame to medium and cook until red color disappears. Add onion, celery and green pepper; cook until beef is brown and vegetables are tender.
Add soup, tomato sauce, salt and pepper; cover and simmer for 30 to 45 minutes, stirring occasionally. Cool and divide equally into 5 freezer containers.
May be thawed and used in a variety of recipes.
Cook ground beef in stockpot or Dutch oven,
ver medium-high heat, brown ground beef; drain if necessary.
Add
large bowl.
Bring beef broth to a boil and
Put ground beef and onion into a heavy pot or Dutch oven. Brown over medium heat, stirring.
Add celery, carrots, parsnip and cabbage.
Cook until meat is no longer pink and vegetables have begun to get tender, about 5 minutes.
Add broth, rice, salt and oregano.
Stir, cover and simmer for 20 minutes.
Serve garnished with parsley.
n a bowl mix the beef broth with black bean sauce
Pre-heat oven to 400 degrees.
Brown the ground beef.
mix corn bread mix, eggs, and milk while the ground beef is cooking.
drain ground beef.
return to heat ground beef, taco seasoning, corn, black beans, and Rotel.
Once, beef mixture is heated through, pour into baking dish.
Sprinkle on a layer of shredded cheese.
pour corn bread mixture on top and spread around evenly.
Bake for 20 minutes.
epper.
COMBINE in bowl ground beef, parsley, egg and breadcrumbs.
Cook celery, onion and ground beef until brown.
Drain.
Mix cornstarch and 1/2 cup of water.
Add soy sauce.
Stir until thick and clear.
Add cabbage, cover and cook 10 minutes or so.
Serve over rice or Chinese noodles.
Put ground beef and onion into a heavy pot or Dutch oven. Brown over medium heat, stirring.
Add celery, carrots, parsnip and cabbage.
Cook until meat is no longer pink and vegetables have begun to get tender, about 5 minutes.
Cook ground beef, onion, and garlic with oil in a saucepan until beef is browned. Add eggplants to the saucepan and continue to cook for additional 5 minutes, stirring.
Add water and bring to a boil. Turn down the heat to medium and cook until vegetables are tender, about 5 minutes.
Add the sauce mix and garam masala, stir until fully melted.
Add tomatoes and green peas.
Cook 10 additional minutes on low heat.
n high heat. Cook the ground beef for 5 mins, until crumbly
nd add ground beef in batches and brown. When all ground beef has been
ntil hot and cook the ground beef with onion and garlic until
eason with salt and freshly ground black pepper. Toss potatoes well
In a skillet cook the ground beef with onion, garlic and bell
nd set aside.
Mix ground beef, breadcrumbs, 4 tbsp water, onion