Roast the cloves, pepper corns, cinnamon, fennel, coriander and cumin over medium heat for 2 minutes, then cool. Grind the spices along with the coriander leaves and tomatoes. Your masala is now ready. Add oil to a heavy-bottomed vessel or a cooker, and let it get hot.Then lightly salt and pepper the veggies. Give the mixture a stir, and let it cook for 1-2 minutes. Next, mix in the sliced mushrooms. In a glass measuring cup or small bowl, whisk with a fork 1 cup cold water and the brown gravy packet. Pour the gravy over the ground beef mixture and stir well. Bring to a boil and let boil for 1 minute. Directions. 1. To make the pepper steak stir-fry: In a small bowl, whisk the garlic, brown sugar, soy sauce, sesame oil, ginger, Sriracha, and cornstarch. 2. In a skillet over medium-high heat add 1 tablespoon olive oil. Add the diced bell peppers and cook 1-2 minutes until tender. Remove the bell peppers and set them aside on a plate.
Instructions. In a large pan, melt butter. Add onion, green bell pepper, red bell pepper, and jalapeno and cook for 5 minutes. Add ground beef. Cook until ground beef is fully cooked and vegetables are tender. Drain and return to pan. Add soy sauce and seasonings. Mix until well combined. Serve with cooked rice.
strain all the water after washing rice. add minced garlic, ginger, onion and ½ cup water. Step 6. In the pot with rice, add ½ cup water, marinated beef from step 3, ½ cup corn, onion, ginger, garlic and 1 tablespoon butter. Place pot in rice cooker and press the cook button. If you don’t have a rice cooker, use the alternative cooking
Add the Worcestershire sauce and simmer for 30 seconds to reduce the sauce. Add the diced onions and peppers to the pan, as well as the garlic and Italian seasoning. Saute on medium heat for 5-8 minutes, until the onions have softened and the peppers are tender crisp. Return the steak to the pan and heat through.
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