brown rice ground beef

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Ground beef: I like juicy patties, so go with 80 or 85% lean ground beef here.You can go leaner, but the patties might not be as tender and flavorful. Worcestershire sauce: This tangy condiment is the main seasoning in the beef patties (it also goes into the sauce). Beef broth: The super-savory flavor comes from beef broth. Pick up low-sodium beef broth, as there's also soy sauce in the gravy.

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Season and Coat Beef: Toss the cubed chuck roast with salt and pepper in a bowl, then add the flour and toss to coat. Shake off any excess. Sear: In a dutch oven over medium heat, heat the olive oil. Add the beef to the hot oil and brown it on all sites to create a crispy outer layer.

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Divide the Ground Beef into four equal sections and shape each into a 5-inch patty. Season them with garlic powder, chili powder, and salt and pepper to taste. Preheat the grill and add the hamburger patties. Grill on each side for 5-7 minutes, or until no longer pink through the middle.

brown rice ground beef

Directions: In a pan, heat 1 teaspoon oil over medium-high. Add ground beef and season with salt and pepper. When cooked drain excess oil and remove beef from pan. Add remaining oil, garlic, onions, and mushrooms to pan. Season with salt and pepper and stir fry for 2 minutes. Return beef to pan and add sugar and shoyu; cook for another 2.

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Ground Hawaiian Beef is one of my go-to weekday recipes, made with lean ground beef, peppers, onions, and big chunks of pineapple with a sweet and sour Hawaiian-style sauce. You get a savory, salty taste from soy sauce and rice vinegar, while the ketchup and brown sugar add a sweet molasses-type flavor that goes perfectly with the beef.

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Then add garlic and ground beef. Once beef just starts to brown pour out excess oil. Next add shoyu and patis. Continue to cook until completely browned all the way through. Then add watercress and stir to combine. Cook until the watercress begins to wilt. Add tofu and continue to cook just until tofu is heated through.

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Instructions. Mix together the ground beef and diced onions in a mixing bowl. Set aside. Make the teriyaki sauce next. In a small pot, combine the sugar, soy sauce, water, garlic, and ginger. Warm over medium-low heat for 5 minutes until all the sugar is dissolved and the ginger and garlic has flavored the sauce.

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To assemble the loco moco: Spoon a cup of rice onto each plate. Nestle the beef patties on the rice and pour a generous amount of the warm gravy over each one. Top the patties with the fried eggs and thinly sliced green onions! Add a scoop of macaroni salad or potato mac salad to make this a true Hawaiian lunch plate.

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While patties simmer, melt butter in a large non-stick skillet over medium-high heat. Crack each egg into pan as you would for fried eggs, season with remaining 1/2-teaspoon salt, sear 2 minutes, cover pan to cook whites through, one minute. Divide rice among four plates, top with beef patties, gravy, fried egg and scallion.

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Once browned, remove beef to a plate. Add more oil to the pot if needed. Add the onions and garlic, and saute for 3-5 minutes, till golden brown. Add the tomato paste. Saute another 2 minutes, till the tomato paste turns a darker, brick red color. Add in the can of whole peeled tomatoes, bay leaves, and ½ cup of water.

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STEP FIVE: Add ½ cup of beef broth to the skillet and stir to combine. STEP SIX: Add in the remaining beef broth as well as the soy sauce and stir until thickened, about five minutes. Whisk in the butter and add salt and pepper to taste. STEP SEVEN: In a separate frying pan, heat a small amount of oil over medium heat.

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Instructions. To make the teriyaki marinade, add shoyu, sugar, mirin, garlic, and ginger into a bowl and whisk together. Transfer the marinade to a sauce pan and heat just to warm up slightly until sugar is dissolved. Don't boil or overheat the marinade. Cut steak against the grain into thin slices.

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In a large skillet or pan, cook the ground beef over medium-high heat, breaking it into small crumbles as it cooks using a meat chopper, wooden, or silicone spoon. Season the ground beef with the spices and garlic. Add in the mushrooms, diced tomatoes, mustard, Worcestershire sauce, and 1/2 cup grated cheddar cheese.

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Marinate the beef. Place the thinly sliced beef in a bowl and pour the marinade over the beef, making sure all the beef is covered in the marinade. Let marinate for 30-45 minutes in the refrigerator. Thread beef onto skewers. Remove from the refrigerator and gently thread the marinated beef onto the skewers. Grill.

Easy Ground Beef Chili Recipe

Gravy: Mix together the beef stock, shoyu, Worcestershire sauce, ketchup, and cornstarch. Whisk it until the cornstarch has come off of the bottom. Using the same pan, melt one tablespoon of the butter to caramelize the onions for about a minute then fry the mushrooms for another minute or two.

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Stir in sliced mushrooms and sauté till soft. Add in beef stock along with worcestershire sauce and soy sauce and cook for 5 minutes. Thicken the sauce with cornstarch slurry. Mix 1 Tbsp cornstarch with 2 Tbsp water and slowly stir it into the gravy. Stir till the gravy thickens up.