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Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned on both sides. Remove the beef from the skillet.
Stir the cornstarch, consommé and water in a small bowl until the mixture is smooth. Heat the oil in a 10-inch skillet over medium-high heat. Add the beef and stir-fry until well browned.
From delicious soups and stews to comforting braised beef with veggies, these meals highlight some of our favorite winter flavors and produce, like sweet potatoes, Brussels sprouts and carrots.
Heat the oil in a 10-inch skillet over medium-high heat. Add the beef and cook until it's well browned, stirring often. Pour off any fat. Stir the picante sauce, broth and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender. Sprinkle the beef mixture with the parsley, if desired.
2. Stir-fry the beef in a 10-inch nonstick skillet over medium-high heat until it's well browned, stirring often. Pour off any fat. 3. Add the broccoli to the skillet and cook for 1 minute. Stir in the cornstarch mixture. Cook and stir until the mixture boils and thickens. Serve the beef mixture over the rice.
1. Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned on both sides. Remove the beef from the skillet.
CUT beef strips crosswise into small cubes. HEAT oil in nonstick saucepot. Add beef and cook until browned and juices evaporate, stirring often. ADD onion, green pepper and cumin and cook until pepper is tender-crisp. Stir in flour and cook 1 min. ADD salsa and broth. Heat to a boil. Cook over low heat 20 min. or until done. Serve with Assorted ...
Working in batches, add steak; season with salt and pepper. Cook, turning occasionally, until browned on all sides, about 8 minutes total. Transfer steak to a plate.