Author :chef ssentongo Geoffrey
Blog : Recipes and ideas
1 : Beef Teriyaki Pastas
Total Time
Prep and time: 20 min.
Makes
4 servings
At our house we love to combine fresh ingredients with a pantry product. This version starts with beef, onions, pepper and mushrooms. But make the dish your own.
INGREDIENTS
* 1 pkt 500g pasta noodles
* 500g beef cut into bite-sized
* 1/4 tsp salt
* 1/4 tsp pepper
* 100 ml cooking oil
* 1 onion chopped
* 1 bell pepper chopped
* 1 cup quoterd mushrooms
* 2 pkts Teriyaki sauce mixture ( you can make your own, by mixing, soy sauce, rice win, saki, oysin sauce and corn flour)
DIRECTIONS
~ prepare pasta and Teriyaki sauce. Meanwhile, Sprinkle beef with salt and pepper. In a large skillet, heat 3 tbsp oil over medium-high heat. Add beef; stir-fry 6-8 minutes or until no longer pink. Remove from pan; discard drippings.
~ Stir-fry vegetable and mushrooms in remaining oil 3-5 minutes. Return beef to pan. Stir in pasta and sauce mixture.
You can make your own Teriyaki sauce at home instead of buying.
2 – GRILLED RIBEYE AND DARLIC BLUE CHEESE MUSTARD SAUCE
This simple steak gets a big flavor boost from two of my favorites : mustard and Blue cheese.
INGREDIENTS
* 1 cup half and half cream
* 1/2 cup Dijon mustard
* 1/4 cup plus 2 tsp is a rumbled blue cheese, divided
* 1 garlic clove, minced
* 500g ribeye steak 11/2 inches thick each
* 1 tbsp olive oil
* 1/4 tsp salt
* 1/4 tsp pepper
DIRECTIONS
~ in a small saute-pan over medium heat, whisk together cream, mustard, 1/4 cup blue cheese and garlic. Bring to a simmer. Reduce heat to low; whisk occasionally.
~ meanwhile, Sprinkle salt and pepper on steak. Heat up a skillet drizzle oil and grill steak 3-4 minutes each side or until meat reaches to your desired doneness. Remove from grill to plate. While sauce is reduced by half, pour over steak top, with remaining 2 tsp blue cheese, salad and enjoy.
3 – PESTO RICE-STUFFED CHICKEN
Juicy stuffed chicken is perfect for basil fans, but I’ve just as easily used shredded cheese in place of pesto.
INGREDIENTS
* 3/4 cup instant rice
* 1/2 cup chopped seeded tomato
* 1/4 cup prepared pesto
* 1/8 tsp salt
* 4 boneless chicken breasts (6 ounces each)
* 2 tbsp oil divided
DIRECTIONS
~ preheat oven to 375°. Cook rice according to packaging. In a small bowl, combine tomato, pesto, salt and rice. Cut a pocket horizontally in the thickest part of each breast. Fill each with 3 tbsps rice mixture; secure with toothpicks.
~ in a large skillet, heat 1 tbsp oil over medium-high heat. In batches, brown chicken on each side, adding additional oil as needed. Transfer to greased try, then back.
~ Bake for 18-22 minutes or until chicken it’s done. Dish ard toothpicks before serving.
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