Sweet, Savory, and Satisfying Introduction When it comes to fast and flavorful dinners, stir-fry is king. And this Crispy ...

2.5 to 3 lbs beef chuck roast (or brisket) 2 tbsp olive oil; Salt and pepper, to taste; 1 large onion, chopped; 4 cloves garlic, smashed; 1 cup red wine (optional, for deglazing) 2 cups beef broth ...

Add lemongrass, curry leaves, onion, ginger, and chiles; cook, stirring often, until onion is tender, 1 minute and 30 seconds to 2 minutes. Stir in vinegar. Remove from heat, and let stand at room ...

It’s no news that beef prices are through the roof. A 1 1/2 pound bone-in ribeye can easily run $25 at a local grocery store and cost even more at a specialty shop. Instead of serving the iconic ...

In a large pot (large enough to hold all of the peppers), heat the oil over medium-high heat. Add in the chopped pepper tops, onion and garlic, and sauté until softened, about 5 minutes.

6) Shred the Beef: Once tender, remove the beef from the pot and let it cool slightly. Shred the meat using two forks, then return it to the sauce, mixing well. Adjust seasoning if necessary.

1. Heat the oven to 325°F. Place the beef, fat-side up, onto a rack in a shallow roasting pan. Season the beef with half the black pepper. 2.

Directions. In a Dutch oven or other heavy lidded pot, heat ¼ cup olive oil over medium heat. Pat meat dry with towels. Add meat to pot and cook on all sides until browned, 8-12 minutes.

To prepare the brochettes, thread metal skewers with beef cubes, tomatoes and mushrooms. Put an onion on each end and season with salt and pepper. Preheat the grill to high, then reduce the setting to ...

Transfer peppers to the prepared baking sheet, then drizzle with 1 teaspoon of oil and season with salt and pepper. Turn cut-side down. Roast peppers until just tender, about 15 minutes.

With a street food like sausage, peppers and onions, you truly don’t need much more than the main ingredients. Because of this, this recipe is a perfect staple to add to your meal rotation ...