Best Beef Rice Recipes

KOREAN BEEF AND RICE

Steps:

• In a large skillet, cook beef and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles. Meanwhile, in a small bowl, mix brown sugar, soy sauce, oil and seasonings., Stir sauce into beef; heat through. Serve with rice. Sprinkle with green onions. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

MEXICAN BEEF AND RICE CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Heat a large skillet over medium-high heat. Add ground beef and start to brown, then add onion, garlic, and taco seasoning. Cook until beef is no longer pink, 5 to 7 minutes. Drain and discard any excess oil. Add beans, tomatoes, spinach, chicken broth, 1 cup Mexican blend cheese, rice, and salsa. Pour into the prepared casserole dish.
• Bake in the preheated oven until rice is cooked, 45 to 50 minutes. Take out of the oven, sprinkle with remaining cheese, and bake until cheese is melted, about 10 minutes more.

GROUND BEEF CASSEROLE WITH RICE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add bell pepper, tomato, and Worcestershire sauce. Cook and stir until pepper has slightly softened, about 5 minutes. Strain 1/2 of the liquid from the canned diced tomatoes into the mixture.
• Stir diced tomatoes, onion, garlic, oregano, basil, salt, and pepper into the ground beef mixture. Simmer until some of the liquid has reduced, about 10 minutes. Add rice and mix well. Transfer to a casserole dish and sprinkle Cheddar cheese on top.
• Bake in the preheated oven until filling is heated through and cheese is melted, about 45 minutes.

SPANISH RICE WITH GROUND BEEF

Steps:

• Heat a large pot over medium-high heat. Cook and stir ground beef until browned and crumbly, 5 to 7 minutes. Stir in water, rice, tomato sauce, diced tomatoes, bell pepper, onion, chili powder, and garlic salt. Cook over high heat until boiling, about 5 minutes.
• Reduce heat, cover, and let simmer until rice is tender, about 20 minutes.

SPANISH RICE WITH GROUND BEEF

Steps:

• In a skillet, brown ground beef; drain. Stir in the onion, green pepper, garlic and chili powder. Cook and stir until the vegetables are tender. Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until the rice is tender and most of the liquid is absorbed.

CLASSIC RICE & BEEF STUFFED BELL PEPPERS

Steps:

• Bring 4 quarts water to a boil in a large stockpot or Dutch oven over high heat.
• Add 1 tablespoon salt and bell peppers.
• Cook until peppers just begin to soften, about 3 minutes.
• Using slotted spoon, remove peppers from pot, drain off excess water and place peppers cut side up on paper towels.
• Return water to boil; add rice and boil until tender, about 13 minutes.
• Drain rice and transfer to large bowl; set aside.
• Adjust oven rack to middle position and heat oven to 350°F.
• Meanwhile, heat 12 inch heavy bottomed skillet over medium high heat until hot, about 1 1/2 minutes; add oil and swirl to coat.
• Add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes.
• Add ground beef and cook, breaking beef into small pieces with spoon, until no longer pink, about 4 minutes.
• Stir in garlic and cook until fragrant about 30 seconds.
• Transfer mixture to bowl with rice; stir in tomatoes, 1 cup cheese, parsley and salt and pepper to taste.
• Stir together ketchup and reserved tomato juice in small bowl.
• Place peppers cut side up in 9 inch square baking dish.
• Using soup spoon, divide filling evenly among peppers.
• Spoon 2 tablespoons ketchup mixture over each filled pepper and sprinkle each with 1 tablespoon of remaining cheese.
• Bake until cheese is browned and filling is heated through, 25 to 30 minutes.
• Serve immediately.

TOMATO BEEF AND RICE CASSEROLE

Steps:

• In a large bowl, combine all ingredients. Place in a greased 2-qt. baking dish. Cover and bake at 400° for 1-1/2 hours, stirring once or twice. Uncover during the last 15 minutes to brown.

STUFFED CABBAGE WITH BEEF AND RICE

Steps:

• In a large pot of boiling salted water, cook cabbage, turning often, until tender, 15 to 20 minutes. Drain and, with tongs, gently separate leaves. Cut out thick ribs from 8 to 10 of the largest leaves and set leaves aside. Shred remaining cabbage and place in an 8-inch square baking dish set on a baking sheet.
• Preheat oven to 375 degrees. In a medium saucepan, heat oil over medium-high. Add onion and cook until soft, about 5 minutes. Add garlic and stir until fragrant, 1 minute. Transfer half the onion mixture to a large bowl. Add tomatoes, sugar, and vinegar to saucepan, season with salt and pepper, and bring mixture to a boil. Reduce heat and simmer 10 minutes. Spread 1 cup tomato sauce on top of shredded cabbage in dish.
• To bowl with onion mixture, add rice, ground beef, and egg and season with salt and pepper. With your hands, mix well, then divide into 8 portions. Working with a few leaves at a time, lay cabbage on a work surface, overlapping smaller leaves to form one larger leaf if necessary. Place a portion of beef in the center of each. Fold bottom half of cabbage over filling, then fold in sides and roll up tightly. Transfer cabbage rolls, seam side down, to baking dish. Top with remaining sauce, cover dish with foil, and bake on sheet 40 minutes. Remove foil and bake until sauce is bubbling, about 10 minutes.

VIETNAMESE "PHO" RICE NOODLE SOUP WITH BEEF

Steps:

• 1. In a large stockpot, bring 6 quarts water to a boil. Place the bones and beef chuck in a second pot and add water to cover. Bring to a boil and boil vigorously for 5 minutes. Using tongs, carefully transfer the bones and beef to the first pot of boiling water. Discard the water in which the meat cooked. (This cleans the bones and meat and reduces the impurities that can cloud the broth.) When the water returns to a boil, reduce the heat to a simmer. Skim the surface often to remove any foam and fat. Add the charred ginger and onions, fish sauce and sugar. Simmer until the beef chuck is tender, about 40 minutes. Remove one piece and submerge in cool water for 10 minutes to prevent the meat from darkening and drying out. Drain, then cut into thin slices and set aside. Let the other piece of beef chuck continue to cook in the simmering broth.
• 2. When the broth has been simmering for about 1 1/2 hours total, wrap the star anise and cloves in a spice bag (or piece of cheesecloth) and add to the broth. Let infuse until the broth is fragrant, about 30 minutes. Remove and discard both the spice bag and onions. Add the salt and continue to simmer, skimming as necessary, until you're ready to assemble the dish. The broth needs to cook for at least 2 hours. (The broth will taste salty but will be balanced once the noodles and accompaniments are added.) Leave the remaining chuck and bones to simmer in the pot while you assemble the bowls.
• 3. To serve, place the cooked noodles in preheated bowls. (If the noodles are not hot, reheat them in a microwave or dip them briefly in boiling water to prevent them from cooling down the soup.) Place a few slices of the beef chuck and the raw sirloin on the noodles. Bring the broth to a rolling boil; ladle about 2 to 3 cups into each bowl. The broth will cook the raw beef instantly. Garnish with yellow onions, scallions and cilantro. Serve immediately, inviting guests to garnish the bowls with bean sprouts, herbs, chilies, lime juice and black pepper.
• How to Char Ginger and Onions:
• To char ginger, hold the piece with tongs directly over an open flame or place it directly on a medium-hot electric burner. While turning, char until the edges are slightly blackened and the ginger is fragrant, about 3 to 4 minutes. Char the onions in the same way. Peel and discard the blackened skins of the ginger and onions, then rinse and add to the broth.

TERIYAKI BEEF OR CHICKEN RICE BOWL

Steps:

• In a small pot, blend together soy sauce, sugar. Bring to a simmer while stirring to dissolve the sugar; cool. Add minced garlic, ginger and mirin. Marinate the meat slices in this teriyaki sauce mixture for four hours reserving marinade for Step 2.
• In a large skillet or wok, heat 1/2 tablespoon of vegetable oil. Stir-fry the onion, carrots, broccoli and cabbage until tender crisp. Remove from pan. Add the remaining half tablespoon of vegetable oil to pan. Stir-fry the marinaded beef or chicken. Remove meat.
• Blend the cornstarch with water and pour this into the reserved marinade, stirring to avoid lumps. Pour this into the pan, heat and stir until thickened. Return the cooked beef and vegetables to the pan and stir gently to coat with the sauce.
• Place hot, steamed white rice in individual serving bowls. Place cooked vegetables and meat on the rice. Pour on a small amount of thickened teriyaki sauce. Sprinkle with toasted sesame seeds and sliced green onions.

BEEF 'N' RICE ENCHILADAS

Steps:

• Prepare rice mix according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in Spanish rice and 1-1/4 cups enchilada sauce. , Spoon about 2/3 cup beef mixture down the center of each tortilla. Top each with 1 tablespoon cheese; roll up., Place in an ungreased 13x9-in. baking dish. Top with the remaining enchilada sauce and cheese. Bake, uncovered, at 350° until the cheese is melted, 20-25 minutes.

BEEF AND RICE

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Stir rice portion of packaged rice mix into beef; cook and stir until rice is lightly browned, about 5 minutes. Pour water into beef and rice, stir seasoning packet from rice into mixture, and cover skillet. Bring to a boil, reduce heat to low, and simmer until the liquid has been almost completely absorbed, about 30 minutes.

BEEF & BROCCOLI FRIED RICE RECIPE BY TASTY

Steps:

• Pour ¼ cup soy sauce, 1 tablespoon sesame oil, 1 tablespoon of garlic, the brown sugar, water, and cornstarch over the sliced flank steak. Mix well, then let marinate in the refrigerator for at least 1 hour.
• In a wok or deep skillet, cook the beef and marinade thoroughly, then set aside.
• In the same pan, heat the oil over medium heat. Sauté the onion, remaining tablespoon of garlic, and broccoli until the onion is translucent. Push the cooked vegetables to the side of the pan.
• Beat the eggs and pour into the empty half of the pan. Scramble the eggs and mix with the rest of the vegetables.
• Add the rice, remaining 3 tablespoons of soy sauce, remaining tablespoon of sesame oil, pepper, and the cooked beef. Mix well and let the rice cook until slightly crispy.
• Serve garnished with scallions.
• Enjoy!

BEEF TACO RICE SKILLET

Steps:

• In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
• Stir in taco seasoning mix, water, salsa and corn. Heat to boiling; stir in rice. Boil 1 minute; remove from heat. Cover; let stand 8 minutes.
• Fluff rice mixture with fork; sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese is melted. Sprinkle lettuce around edge of skillet; sprinkle tomato in circle next to lettuce. Serve with sour cream.

FILIPINO CORNED BEEF HASH OVER RICE

Steps:

• Place corned beef in a bowl, pull it apart with a fork, and set aside.
• In a pan, on medium-low heat, sauté potatoes in oil for about 2 minutes, and season with salt and pepper.
• Add garlic, sauté for about 30 seconds.
• Add onion rings and sauté for a minute.
• Add the tomatoes and sauté for a minute.
• Throw in the corned beef and sauté with the other ingredients for 2 minutes.
• Season with salt and pepper to taste.
• Set heat on low, pour in water, and let the mixture simmer for 2-3 minutes just until the potatoes are perfectly cooked, most of the water is absorbed, and the mixture is slightly moist.
• Serve over white rice.
• Enjoy!

BEEF & RICE STUFFED CABBAGE ROLLS

Steps:

• In batches, cook cabbage in boiling water 3-5 minutes or until crisp-tender. Drain; cool slightly. Trim the thick vein from the bottom of each cabbage leaf, making a V-shaped cut., In a large bowl, combine rice, onion, egg, milk, salt and pepper. Add beef; mix lightly but thoroughly. Place about 1/4 cup beef mixture on each cabbage leaf. Pull together cut edges of leaf to overlap; fold over filling. Fold in sides and roll up., Place 6 rolls in a 4- or 5-qt. slow cooker, seam side down. In a bowl, mix sauce ingredients; pour half of the sauce over cabbage rolls. Top with remaining rolls and sauce. Cook, covered, on low 6-8 hours or until a thermometer inserted in beef reads 160° and cabbage is tender.

BEEF TIPS AND RICE RECIPE

Steps:

• Heat 1 Tbsp. oil in large skillet on medium heat. Add onions, green peppers and garlic; cook and stir 5 min. or until onions are tender. Remove vegetables from skillet.
• Toss meat with 2 Tbsp. flour in large bowl. Heat remaining oil in same skillet. Add meat; cook 8 to 10 min. or until browned on all sides, stirring frequently.
• Add 1-1/4 cups broth, soy sauce, Worcestershire sauce and black pepper to skillet; mix well. Stir in vegetables. Bring to boil; partially cover. Simmer on low heat 1 hour or until meat is tender, stirring occasionally.
• Meanwhile, cook rice as directed on package, omitting salt.
• Mix remaining broth and remaining flour in small bowl until blended. Stir into meat mixture; bring to boil, stirring constantly. Simmer on medium-low heat 2 to 3 min. or until thickened. Serve over rice.

ASIAN-THEMED BEEF AND RICE NOODLE SOUP

Steps:

• Heat oil in a stock pot over medium heat and cook and stir steak until it begins to brown, about 2 minutes; season with onion powder and garlic powder. Stir chopped onion into steak mixture; cook and stir until onion is translucent, about 3 minutes.
• Stir beef broth, brown sugar, soy sauce, ginger, and sriracha sauce into beef mixture; bring to a rolling boil. Reduce mixture to a simmer, and stir in rice noodles, carrots, cabbage, green bell pepper, red bell pepper, and celery; cover and simmer on low, stirring occasionally, until rice noodles are tender, about 8 minutes.

QUICK AND EASY BEEF AND RICE NOODLE SOUP

Steps:

• Bring the stock to a very light simmer in a large pot, then add the beef base, fish sauce, hoisin, scallion halves, ginger, cloves, star anise, cinnamon stick and 1 tablespoon of the soy sauce. Simmer for 30 minutes.
• Using a spider or strainer, remove all the solids, leaving you with just the broth. Taste and adjust the seasoning with the additional tablespoon of soy sauce if it needs more salt, or hoisin if it needs more sweetness. Bring the broth back to a light simmer.
• Meanwhile, set up your bowls. On the bottom, divvy up the rice noodles, then top with the shaved beef. Pour in some simmering broth. Garnish with the bean sprouts, cilantro, mint, scallions sliced on the bias, jalapenos and lime wedges. Drizzle with extra hoisin if desired.

PHO (VIETNAMESE BEEF AND RICE-NOODLE SOUP)

Steps:

• Put the oxtails into a large stockpot and add enough water to cover the bones by 4 inches (about 2 gallons). Bring to a full boil and then lower the heat to a rapid simmer. Skim the scum that rises to the surface.
• Meanwhile put the ginger and onion halves on a baking sheet and char them under the broiler until lightly blackened, 10 to 15 minutes. Turn them over halfway through cooking. When cool enough to handle, rinse the onion and ginger under running water, using a knife to scrape away some of the charred surface. Cut the ginger into 3 pieces and toss it and the onion halves into the simmering broth, along with 1 tablespoon salt and the fish sauce.
• Put the star anise, cloves, and cinnamon stick in a small skillet and toast them on top of a stove burner over medium heat. Turn the spices a couple of times until they're slightly darkened (3 to 4 minutes) and until you smell their aroma. Put the toasted spices and fennel seeds in a small square of double thick cheesecloth and tie the bundle with a long piece of kitchen twine. Add the spice bundle and the bay leaves to the broth, tying the end of the twine to the pot handle for easy retrieval.
• Let the broth simmer, uncovered, skimming occasionally. After 4 hours, remove the spice bundle, onion, bay leaves and ginger from the pot and discard. Remove the oxtails from the pot and set aside. Let the broth continue to simmer. When the meat is cool enough to handle, pull the meat from the bones. Set the meat aside and return bones to the broth. Continue simmering, uncovered, until the broth is rich and flavorful, about 1 hour. Taste the broth and add more salt or fish sauce as needed.
• Meanwhile, soak the rice noodles in cold water for at least 20 minutes. Arrange the sliced scallions, cilantro, parsley, basil, bean sprouts, lime wedges, and chiles on a platter in separate piles.
• Bring a large pot of water to a boil and add the drained noodles. Give the noodles a quick stir and cook until tender but firm, about 1 minute. Rice noodles can quickly become gummy, so don't let them overcook. Drain the noodles. Warm 6 large bowls by rinsing the with hot water and divide the noodles among the bowls.
• Just before serving, return the broth to a full boil. Arrange the slices of raw filet and pieces of cooked oxtail meat over the noodles in each bowl. Carefully ladle the boiling broth over all; the raw beef should be submerged in the broth. Serve immediately, along with the platters of garnish.