Beef Stir Fry
Ingredients:
1 pound beef flank steak, cut into thin slices
1 tablespoon potato starch or tapioca starch
1 tablespoon gluten free soy sauce
1 tablespoon water
1 teaspoon minced garlic
1/2 teaspoon onion salt
1/2 teaspoon garlic salt
1 teaspoon minced fresh ginger or 1/4 teaspoon ground dry ginger
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
2 cups stewed tomatoes
Fine sea salt and freshly ground black pepper to taste
2 to 3 tablespoons chopped green onions or chopped fresh parsley, for garnish
Directions:
* Cut beef flank steak in half (lengthwise) and then cut it crosswise into thin slices; set aside. * In a medium bowl, mix starch, onion salt and garlic salt; add sliced beef and mix to coat. …show more content…
Freeze whole cabbage for 2 or 3 days, defrost and separate leaves. If you don't want to wait, you can boil whole cabbage in large pot of water. Bring a large pot of water to a boil and place cabbage in the boiling water. Remove the outer leaves as they soften and set aside. * Heat 2 tablespoons oil or butter in a large skillet over medium heat, and cook chopped onion until softened and translucent, about 5 minutes. Add ground meat, 1/2 teaspoon onion salt, 1 teaspoon Vegeta, 1/2 teaspoon garlic salt, 1/2 teaspoon ground black pepper and 1 tablespoon chopped fresh parsley. Cook for 15 to 20 minutes. Add cooked rice and beaten egg to the meat mixture, stir and cook 2 to 3 minutes longer; taste, adjust seasoning if needed, remove from heat and set aside. * In large saucepan bring crushed tomatoes, water and lemon juice to boil. Stir in remaining 2 teaspoons Vegeta, 2 tablespoons chopped fresh parsley, salt and ground black pepper to taste; cook about 5 minutes longer. * Butter bottom of large casserole dish (2.5 quart/liter) with 2 tablespoons butter (or oil). Line baking dish with one-third of the cabbage leaves. Spread with half of the meat mixture and one third of the tomato sauce. Repeat with cabbage, meat mixture and sauce. Top with remaining cabbage and …show more content…
Season with 1/2 teaspoon Vegeta, 1/2 teaspoon garlic salt and 1/4 teaspoon ground black pepper; set aside to marinate for about 20 to 30 minutes. * In a large heavy skillet, cook pancetta or bacon until crisp. Remove from skillet and drain on paper towel and crumble; reserve the fat. Add marinated chicken to the skillet with reserved fat and cook, over medium high heat, until chicken is browned, about 10 minutes; set aside. * In a medium bowl, whisk together the cream, Parmesan cheese, eggs, and basil to blend; set aside. * Meanwhile cook gluten free pasta according to package directions; drain, add 1 tablespoon butter to the hot pasta, mix well, cover and keep at warm place. * In a medium skillet heat olive oil and remaining 1 tablespoon butter, add minced garlic and sliced mushrooms; cook until mushrooms are soft. Add mushrooms to the skillet with chicken and mix well. * Place skillet with chicken and mushrooms over medium heat; add cooked pasta and crumbled pancetta to the skillet and gently mix to
Ingredients:
1 pound beef flank steak, cut into thin slices
1 tablespoon potato starch or tapioca starch
1 tablespoon gluten free soy sauce
1 tablespoon water
1 teaspoon minced garlic
1/2 teaspoon onion salt
1/2 teaspoon garlic salt
1 teaspoon minced fresh ginger or 1/4 teaspoon ground dry ginger
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
2 cups stewed tomatoes
Fine sea salt and freshly ground black pepper to taste
2 to 3 tablespoons chopped green onions or chopped fresh parsley, for garnish
Directions:
* Cut beef flank steak in half (lengthwise) and then cut it crosswise into thin slices; set aside. * In a medium bowl, mix starch, onion salt and garlic salt; add sliced beef and mix to coat. …show more content…
Freeze whole cabbage for 2 or 3 days, defrost and separate leaves. If you don't want to wait, you can boil whole cabbage in large pot of water. Bring a large pot of water to a boil and place cabbage in the boiling water. Remove the outer leaves as they soften and set aside. * Heat 2 tablespoons oil or butter in a large skillet over medium heat, and cook chopped onion until softened and translucent, about 5 minutes. Add ground meat, 1/2 teaspoon onion salt, 1 teaspoon Vegeta, 1/2 teaspoon garlic salt, 1/2 teaspoon ground black pepper and 1 tablespoon chopped fresh parsley. Cook for 15 to 20 minutes. Add cooked rice and beaten egg to the meat mixture, stir and cook 2 to 3 minutes longer; taste, adjust seasoning if needed, remove from heat and set aside. * In large saucepan bring crushed tomatoes, water and lemon juice to boil. Stir in remaining 2 teaspoons Vegeta, 2 tablespoons chopped fresh parsley, salt and ground black pepper to taste; cook about 5 minutes longer. * Butter bottom of large casserole dish (2.5 quart/liter) with 2 tablespoons butter (or oil). Line baking dish with one-third of the cabbage leaves. Spread with half of the meat mixture and one third of the tomato sauce. Repeat with cabbage, meat mixture and sauce. Top with remaining cabbage and …show more content…
Season with 1/2 teaspoon Vegeta, 1/2 teaspoon garlic salt and 1/4 teaspoon ground black pepper; set aside to marinate for about 20 to 30 minutes. * In a large heavy skillet, cook pancetta or bacon until crisp. Remove from skillet and drain on paper towel and crumble; reserve the fat. Add marinated chicken to the skillet with reserved fat and cook, over medium high heat, until chicken is browned, about 10 minutes; set aside. * In a medium bowl, whisk together the cream, Parmesan cheese, eggs, and basil to blend; set aside. * Meanwhile cook gluten free pasta according to package directions; drain, add 1 tablespoon butter to the hot pasta, mix well, cover and keep at warm place. * In a medium skillet heat olive oil and remaining 1 tablespoon butter, add minced garlic and sliced mushrooms; cook until mushrooms are soft. Add mushrooms to the skillet with chicken and mix well. * Place skillet with chicken and mushrooms over medium heat; add cooked pasta and crumbled pancetta to the skillet and gently mix to