Marinated Veggies With Rice Recipes

KOREAN BEEF STEAK RICE BOWL

Steps:

• Place sliced beef into a zip-loc bag. Add soy sauce, vegetable oil, sesame oil, brown sugar, ginger, garlic, black pepper, and cornstarch. (The cornstarch makes the beef more tender). Press the air out of the bag and seal tightly. Press the marinade around the beef to coat.
• Place in the fridge to marinate at least 30 minutes or overnight.
• Bring a pot of hot water to a boil. Turn off the heat, and add the broccoli, carrots, chives, and bean sprouts. Blanch cook for one minute. Drain the vegetables in a colander and run under cold water to cool down. Drain excessive water from the vegetables and set aside.
• In a medium bowl, mix together soy sauce, vinegar, sugar and sesame oil. Stir to dissolve the sugar. Add vegetables in the bowl and let them sit for 10- 15 minutes to absorb the sauce.
• Prepare the potatoes only if stir-frying the beef.
• Bring a large pot of water to a boil over medium-high heat. Add the cubed potatoes and cook for 6-7 minutes. Do not overcook potatoes because you do not want them to be mashed or too soft since they will be added to the stir fry together with the beef steak strips. Drain in a colander and set side for stir-fry.
• You can either stir fry the beef and potatoes together or cook them in the air fryer.
• Add the marinated beef and pre-cooked potatoes into a large skillet and cook over medium high heat until the beef turns brown, about 7 minutes. Stir well to cook evenly. Then, turn heat down to low, cover and let it simmer for 1 minute to allow the flavours to infuse into the potatoes.
• Cook the beef and uncooked potatoes together in the air fryer at 350 F for 13 minutes. Shake the air fryer basket halfway through.
• Transfer the beef and potatoes to a plate.
• In each bowl, add a cup of steamed rice. Top the rice with 1/2 cup stir-fried beef and potatoes mixture, prepared vegetable sides and kimchi. Garnish with green onions and white sesame seeds.

FAVORITE MARINATED VEGETABLES

Steps:

• In a large bowl, combine the broccoli, cauliflower, cucumber, mushrooms, tomatoes and onion. Add dressing and toss to coat. Cover and refrigerate for 8 hours or overnight.

MOM'S MARINATED VEGETABLES

Steps:

• Bring a large pot of lightly-salted water to a boil. Add the sliced carrots, and cook until just tender, about 3 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the carrots are cold, drain well, and place into a large glass or plastic bowl.
• Place the green pepper, onion, cucumber, celery, cauliflower, and broccoli into the bowl along with the carrot; set aside. In a separate bowl, whisk together the sugar, vinegar, Worcestershire sauce, black pepper, mustard, and salt until the sugar begins to dissolve. Whisk in the vegetable oil and condensed tomato soup until smooth. Pour the marinade over the vegetables, and stir until evenly blended. Cover, and marinate overnight in the refrigerator.

MARINATED VEGGIES WITH RICE

Steps:

• In a glass bowl, whisk the buttermilk or curds with the salt, red chilli powder and pepper.
• Taste, and add more of the seasonings if required.
• Add all the veggies, except corriander, to the bowl, and make sure that they are covered by the marinade; move them around if necessary.
• Cover and refrigerate for at least 15-30 minutes (the longer you let them marinate, the more flavoured the veggies will be).
• After 30 minutes, remove the veggies from the marinade and arrange them on a flat baking dish, reserving the marinade for later.
• Roast in a preheated oven (300 C) for 15 minutes, or until the veggies are as tender as you want them.
• While the veggies are roasting, toast the cumin or sesame seeds lightly in a saucepan over medium heat.
• Wash the rice well, and add it, along with the water and salt (to taste) to the saucepan containing the toasted seeds.
• Bring to a boil, lower flame, cover, and cook for 10 minutes, or until rice is cooked; remove from flame, fluff up with a fork, and set aside Once the veggies are done, add them to the cooked rice, toss, season with salt and pepper if necessary, garish with corriander, and serve hot!
• Use the marinade as a side, or pour it over the top of the rice for a spicy twist!

MARINATED VEGGIES

Steps:

• Place the zucchini, red bell pepper, yellow bell pepper, squash, red onion, mushrooms, and tomatoes in a large bowl.
• In a small bowl, mix together olive oil, soy sauce, lemon juice, and garlic. Pour over the vegetables. Cover bowl, and marinate in the refrigerator for 30 minutes.
• Preheat grill for medium heat.
• Lightly oil grate. Remove vegetables from marinade, and place on preheated grill. Cook for 12 to 15 minutes, or until tender.