SAUTEED VEGETABLES
Steps:
- In a large saute pan over medium-high heat, add the olive oil and heat. Add the garlic and saute, stirring, for 1 minute. Add the all of the vegetables and cook until just starting to wilt, about 2 minutes. Add the oregano, soy sauce and chicken stock and stir well and cook just until vegetables are wilted, about 3 minutes. Remove from heat and serve.
GARLIC VEGETABLE SAUTE
This is a delicious mix of fresh vegetables and spices lightly pan-fried with butter and olive oil.
Provided by anna32182
Categories Side Dish Vegetables Squash Zucchini
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil and butter in a large skillet; cook and stir garlic and jalapeno in hot skillet until softened, about 5 minutes. Add zucchini, yellow bell pepper, red bell pepper, and shallot; continue to cook and stir until tender, about 5 minutes more. Season with salt, pepper, and paprika.
Nutrition Facts : Calories 103 calories, Carbohydrate 10.3 g, Cholesterol 7.6 mg, Fat 6.7 g, Fiber 2.3 g, Protein 2.4 g, SaturatedFat 2.4 g, Sodium 179.6 mg, Sugar 4.2 g
SAUTEED VEGETABLES
Simple Sautéed Vegetables! A healthy, colorful medley of fresh vegetables are diced and sautéed in oil with garlic and herbs, then finished with bright lemon and optional parmesan for even more flavor.
Provided by Jaclyn
Categories Side Dish
Time 20m
Number Of Ingredients 12
Steps:
- Heat olive oil in a 12-inch skillet over medium-high heat.
- Add bell pepper, carrots, onion and broccoli. Saute 4 minutes (toss just occasionally so it can brown slightly).
- Add squash, saute 3 minutes.
- Toss in garlic, thyme and season with salt and pepper to taste. Saute 2 minutes or until veggies are just tender.
- Sprinkle with parlsey and lemon juice, toss. Serve with parmesan if desired.
Nutrition Facts : Calories 195 kcal, Carbohydrate 16 g, Protein 6 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 5 mg, Sodium 163 mg, Fiber 5 g, Sugar 7 g, UnsaturatedFat 9 g, ServingSize 1 serving
SAUTEED VEGGIES FOR STEAK
This came from Rachael Ray and her instructions are a little confusing but it is worth it - it tastes great! Can be served not only on steak but with chicken and potatoes, to mention a few.
Provided by Manami
Categories Onions
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat a large skillet over medium high heat.
- Add extra-virgin olive oil, 2 turns of the pan in a slow stream.
- Add sliced mushrooms and let them brown.
- While the mushrooms begin to cook, cut the peppers in half and pull out the seeds and connective membranes and throw them out. Cut peppers in quarters lengthwise, then slice across.
- Cut onion in half and peel it. Cut off ends and cut the half onion in half lengthwise, then slice across.
- Add peppers and mushrooms and season with salt and pepper. Cook for another 3-5 minutes, stirring often, until all veggies are just tender but still have a little crunch left to them and lots of bright color.
- Remove veggies from the heat and add 2 Tablespoons of cilantro-lime butter.
- Toss veggies to melt the 2 Tablespoons of butter and then serve.
- Butter:.
- Cut butter into chunks. Place butter in bowl. Place bowl in microwave and cook on high for 15 seconds.
- Stir in cilantro and lime zest and juice into the butter using a rubber spatula.
- Transfer the butter onto a large strip of plastic warp.
- Gather the ends of plastic wrap in 1 hand and use a straight edge, like a small cookie sheet pan, to push the butter back away from your body making the butter take on a log shape. Gently roll the log wrapped in plastic back and forth on the countertop to evenly round out the shape.
- Twist up the extra wrap on the ends and place the compound butter log into the freezer to amke the butter cold enough to slice again.
Nutrition Facts : Calories 522.3, Fat 53.4, SaturatedFat 30.2, Cholesterol 122, Sodium 335.3, Carbohydrate 11.2, Fiber 2.5, Sugar 4.1, Protein 5
STIR-FRIED STEAK AND VEGGIES
There's just enough ginger, chili powder and garlic powder in the sauce to spark the taste of this enjoyable steak specialty. For variety, you can substitute chicken or pork for the sirloin. If I'm in a hurry or don't have fresh vegetables on hand, I'll reach for two bags of frozen stir-fry vegetables instead.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, whisk together the first eight ingredients until smooth; set aside. , In a skillet or wok, stir-fry steak in oil for 3-5 minutes. Add broccoli, cauliflower, onion, carrots and soy sauce mixture; cover and cook for 8 minutes or until vegetables are crisp-tender, stirring occasionally. Serve over rice.
Nutrition Facts : Calories 286 calories, Fat 13g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 1008mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 4g fiber), Protein 26g protein.
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- Mashed potatoes. If you’ve got steaks in your freezer, this is the perfect opportunity to prepare a side serving of mashed potatoes. Mashed potatoes are such an easy dish to make, and they go well with everything from steak to fish and poultry.
- Sautéed vegetables. A healthy side dish is often best served alongside steak, and sautéed vegetables are a good option for this. Choose whatever vegetables you like best, like peas, broccoli, carrots, sweet potato, peppers, and onions.
- Roasted potatoes. Potatoes and steaks go together really well, so it’s no surprise that roast potatoes are a popular side dish for a steak dinner. You can serve them hot or cold, depending on the time of year.
- Creamed Spinach. This is one of my favourite side dishes! I love the rich and smooth taste that it adds to a meal, and I think that a portion of this will work really well with a serving of steak.
- Roasted Broccoli with Garlic. This is a delicious and easy side dish that is really good when it comes to preparing ahead of time. I always roast a huge bag of broccoli, then keep it in the fridge until needed.
- Chopped Salad with Tomatoes and Avocado. Chopped salad is one of my favourite side dishes because you can play around with it so much! I’m a huge fan of adding avocado to salads, as it adds such a lovely creamy texture and a delicious richness to the mix.
- Sweet Potato Fries. I’m a huge fan of sweet potato fries. They’re simple to make, easy on the stomach, and go really well with a steak. Just cut up a whole new potato (or two) into chips, coat them in seasoned flour and bake at 180°C for 25-30 minutes until golden brown and crispy.
- Roasted Zucchini and Squash. Roasting vegetables at the same time is a brilliant way to cook them, because it keeps all the flavours in one place. If you do decide to do this, make sure that you’ve prepared your vegetable beforehand, so that they’re ready to go when you put them in the oven.
- Potato Salad. When it comes to potato salad, I like to serve a big bowl of it alongside my steak! It’s one of those meals that’s guaranteed to be a crowd pleaser.
- Arugula Salad. Arugula is one of my favourite salad vegetables, so I always try to include a little in my salad when I’m preparing a meal. It works really well with steak, and has a fresh, peppery flavour that contrasts really well with the meat.
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