Sweet And Sour Cherry Beef With Asparagus And Red Onions Recipes

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SWEET-AND-SOUR BEEF STEW



Sweet-and-Sour Beef Stew image

This chunky meal in a bowl makes terrific use of nutrient-packed vegetables. It has a deliciously sweet and tangy taste. -Frances Conklin, Cottonwood, Idaho

Provided by Taste of Home

Categories     Dinner

Time 8h25m

Yield 8 servings.

Number Of Ingredients 14

2 pounds beef top round steak, cut into 1-inch cubes
2 tablespoons olive oil
1 can (15 ounces) tomato sauce
2 large onions, chopped
4 medium carrots, thinly sliced
1 large green pepper, cut into 1-inch pieces
1 cup canned pineapple chunks, drained
1/2 cup cider vinegar
1/4 cup packed brown sugar
1/4 cup light corn syrup
2 teaspoons chili powder
2 teaspoons paprika
1/2 teaspoon salt
Hot cooked rice, optional

Steps:

  • In a large skillet, brown beef in oil in batches; drain. Transfer to a 4- or 5-qt. slow cooker. , In a large bowl, combine the tomato sauce, onions, carrots, green pepper, pineapple, vinegar, brown sugar, corn syrup, chili powder, paprika and salt; pour over beef. , Cover and cook on low for 8-10 hours or until beef is tender. Serve with rice if desired. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.

Nutrition Facts : Calories 290 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 465mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 3g fiber), Protein 28g protein. Diabetic Exchanges

FLANK STEAK ROULADE OVER ARUGULA AND SWEET AND SOUR ONIONS



Flank Steak Roulade over Arugula and Sweet and Sour Onions image

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 15 to 20 servings

Number Of Ingredients 12

6 medium portobello mushrooms, stemmed and gilled
Salt and fresh ground black pepper
2 pounds flank steak, thinly sliced on the diagonal against the grain (a.k.a carne asada)
2 cups spinach, collapsed
1 cup sweet and sour onions, plus more for serving, recipe follows
1/4 cup cooking oil
4 cups arugula leaves
1/4 cup cooking oil
5 red onions, sliced
4 tablespoons sugar
1 tablespoon salt
3/4 cup red wine vinegar

Steps:

  • For the roulade: Preheat oven to 350 degrees F.
  • Coat the portobello mushrooms in oil, salt and black pepper and place on a sheet pan. Roast in the oven for 15 minutes or until fully cooked. Chill and thinly slice.
  • Working on a cutting board, spread out a piece of the sliced flank steak. Place a thin line of spinach across the edge of the flank meat. Repeat with the sliced portobello mushrooms and sweet and sour onions. Firmly roll the ingredients up in the flank steak. Secure with a toothpick. Repeat until all the flank meat is stuffed and rolled. Coat a large saute pan with cooking oil and place over high heat. Season each flank steak roulade with salt and pepper. Sear each roulade in the pan by placing the seam side down to ensure closure. Cook until browned on all sides and cooked to desired doneness, about 6 minutes. Slice each roulade on the bias into 1-inch pieces. Serve over arugula and sweet and sour red onions.
  • For the onions: In a saute pan over medium heat, add the cooking oil and sliced onions. Cook for a few moments while stirring, until the onions start to turn translucent. Add the sugar and salt and continue to cook until onions begin to soften, but are still firm to the touch. Add the red wine vinegar and cook until almost all the vinegar has been reduced. Turn the onions out on to a sheet pan to cool.

GRILLED STEAK WITH RED ONIONS



Grilled Steak with Red Onions image

Provided by Food Network

Yield 4 bento servings

Number Of Ingredients 24

1 cup soy sauce
2 tablespoons fresh lime juice
1/4 cup sake, Japanese rice wine, or dry sherry
1 tablespoon cracked coriander seeds
1 teaspoon coarsely cracked black peppercorns
1 pound sirloin steak
2 medium red onions
1 tablespoon cumin
1 tablespoon red wine vinegar
1 tablespoon extra-virgin olive oil
1 teaspoon salt
Freshly ground black pepper
1 cup soy sauce
2 tablespoons fresh lime juice
1/4 cup sake, Japanese rice wine, or dry sherry
1 tablespoon cracked coriander seeds
1 teaspoon coarsely cracked black peppercorns
1 pound sirloin steak
2 medium red onions
1 tablespoon cumin
1 tablespoon red wine vinegar
1 tablespoon extra-virgin olive oil
1 teaspoon salt
Freshly ground black pepper

Steps:

  • In a large bowl, mix together the soy sauce, lime juice, sake, coriander seeds, and peppercorns and let the steak marinate in this mixture, covered, for 12 to 36 hours in the refrigerator. Peel the red onions, leaving the root ends intact. This will hold the onion layers together during grilling. Cut the onions into eighths through the root. In a bowl, mix together the cumin, vinegar, olive oil, salt, and pepper to taste. Add the onion pieces and toss gently to coat. Marinate, covered, overnight in the refrigerator or up to 2 hours at room temperature. Let the steak come to room temperature. Preheat a barbecue or stove-top grill. Season the steak with salt and pepper to taste and them grill it 4 or 5 minutes on each side, leaving it rare. Let the steak rest for 10 minutes. Meanwhile, grill the onions until they are soft, about 5 minutes. Taste for seasoning. Correct as necessary. Slice the steak thinly with a sharp knife and serve with the onions.
  • In a large bowl, mix together the soy sauce, lime juice, sake, coriander seeds, and peppercorns and let the steak marinate in this mixture, covered, for 12 to 36 hours in the refrigerator. Peel the red onions, leaving the root ends intact. This will hold the onion layers together during grilling. Cut the onions into eighths through the root. In a bowl, mix together the cumin, vinegar, olive oil, salt, and pepper to taste. Add the onion pieces and toss gently to coat. Marinate, covered, overnight in the refrigerator or up to 2 hours at room temperature. Let the steak come to room temperature. Preheat a barbecue or stove-top grill. Season the steak with salt and pepper to taste and them grill it 4 or 5 minutes on each side, leaving it rare. Let the steak rest for 10 minutes. Meanwhile, grill the onions until they are soft, about 5 minutes. Taste for seasoning. Correct as necessary. Slice the steak thinly with a sharp knife and serve with the onions.

SLOW COOKER SWEET-AND-SOUR POT ROAST



Slow Cooker Sweet-and-Sour Pot Roast image

This roast is one of my family's all-time favorites. It makes the house smell amazing all day. If you have leftovers, the sauce is a delicious au-jus-style sauce.

Provided by SB

Categories     World Cuisine Recipes     Asian

Time 10h35m

Yield 6

Number Of Ingredients 10

6 small white potatoes, peeled
12 carrots, chopped
1 cup chopped onion
1 tablespoon canola oil
1 (3 pound) boneless beef chuck roast
1 (15 ounce) can tomato sauce
¼ cup packed brown sugar
2 tablespoons Worcestershire sauce, or more to taste
2 tablespoons cider vinegar
1 teaspoon salt

Steps:

  • Combine potatoes, carrots, and onion in the bottom of a slow cooker.
  • Heat canola oil in a large skillet over medium-high heat. Cook beef roast in the hot oil until browned completely, 2 to 3 minutes per side; place beef roast atop the vegetables.
  • Stir tomato sauce, brown sugar, Worcestershire sauce, cider vinegar, and salt together in a bowl; pour over the roast.
  • Cook on Low for 10 to 12 hours (or on High for 5 to 6 hours).
  • Remove roast and vegetables to a serving platter. Pour sauce into skillet and cook over medium-high heat until thickened, 5 to 10 minutes; serve with the beef and vegetables.

Nutrition Facts : Calories 529.6 calories, Carbohydrate 59.9 g, Cholesterol 105.3 mg, Fat 16.2 g, Fiber 9.2 g, Protein 36.9 g, SaturatedFat 5.4 g, Sodium 993.9 mg, Sugar 21.5 g

SWEET-AND-SOUR BEEF



Sweet-and-Sour Beef image

This healthful stir-fry recipe is a family favorite. I've used a variety of meats and apples and sometimes replace the green onion with yellow onion. No matter what tweaks I make, it always tastes great. -Brittany McCloud, Kenyon, MN

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

1 tablespoon cornstarch
2 tablespoons cold water
1 pound beef top sirloin steak, cut into 1/2-inch cubes
1 teaspoon salt
1/2 teaspoon pepper
3 teaspoons canola oil, divided
1 large green pepper, cut into 1/2-inch pieces
1 large sweet red pepper, cut into 1/2-inch pieces
2 medium tart apples, chopped
1/2 cup plus 2 tablespoons thinly sliced green onions, divided
2/3 cup packed brown sugar
1/2 cup cider vinegar
Hot cooked rice, optional

Steps:

  • In a small bowl, mix cornstarch and water until smooth. Sprinkle beef with salt and pepper. In a large nonstick skillet or wok coated with cooking spray, heat 2 teaspoons oil over medium-high heat. Add beef; stir-fry 2-3 minutes or until no longer pink. Remove from pan. , In same skillet, stir-fry peppers and apples in remaining oil for 2 minutes. Add 1/2 cup green onions; stir-fry 1-3 minutes longer or until peppers are crisp-tender. Remove from pan., Add brown sugar and vinegar to skillet; bring to a boil, stirring to dissolve sugar. Stir cornstarch mixture and add to pan. Return to a boil; cook and stir 1-2 minutes or until thickened. Return beef and pepper mixture to pan; heat through. If desired, serve with rice. Sprinkle with remaining green onion.

Nutrition Facts : Calories 389 calories, Fat 8g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 663mg sodium, Carbohydrate 53g carbohydrate (46g sugars, Fiber 4g fiber), Protein 25g protein.

ROAST BEEF SANDWICHES WITH SWEET-AND-SOUR RED ONIONS AND BLUE CHEESE



Roast Beef Sandwiches with Sweet-and-Sour Red Onions and Blue Cheese image

Categories     Sandwich     Beef     Onion     Picnic     Super Bowl     Low Fat     Lunch     Vinegar     Blue Cheese     Summer     Poker/Game Night     Watercress     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 8

2 cups thinly sliced red onions
2 tablespoons red wine vinegar
1 teaspoon sugar
4 large soft whole grain rolls, toasted
1/2 cup crumbled blue cheese
12 tomato slices
8 ounces thinly sliced roast beef
2 cups (packed) small watercress sprigs

Steps:

  • Combine onions, vinegar, and sugar in medium bowl; sprinkle with salt and pepper. Let stand until onions are soft, tossing occasionally, at least 1 hour and up to 4 hours.
  • Place bottom halves of rolls on work surface. Sprinkle with cheese. Top each with 3 tomato slices, then 1/4 of roast beef. Top each with 1/2 cup watercress, then 1/4 of pickled onions. Cover with tops of rolls. Cut each sandwich in half.

SWEET AND SOUR BEEF



Sweet and Sour Beef image

Make and share this Sweet and Sour Beef recipe from Food.com.

Provided by weekend cooker

Categories     Vegetable

Time 7h25m

Yield 6 beef plates, 6 serving(s)

Number Of Ingredients 12

1 (2 lb) boneless chuck roast
1/2 cup flour
salt, to taste
pepper, to taste
oil
1 onion, sliced
1/2 cup chili sauce
3/4 cup packed brown sugar
1/4 cup red wine vinegar
1 tablespoon Worcestershire sauce
1 (16 ounce) package peeled baby carrots
1 teaspoon fresh ginger

Steps:

  • Cut beef into 1 inch cubes and dredge in flour, salt, and pepper.
  • In a skillet, brown beef in a little oil and place in slow cooker.
  • Add remaining ingredients, except carrots, and 1 cup of water.
  • Cover and cook on low for 7-8 hours.
  • Add carrots and cook for 1 1/2 hours.

Nutrition Facts : Calories 415.9, Fat 9.5, SaturatedFat 4.2, Cholesterol 99.8, Sodium 523.1, Carbohydrate 48.5, Fiber 4.1, Sugar 33.8, Protein 34.3

SWEET-SOUR BEEF



Sweet-Sour Beef image

I like to serve this sweet and sour dish over pasta shells and then garnish each serving with fresh chives. Chock-full of tender beef, sliced carrots, green pepper and onion, it is so hearty and delicious. -Beth Husband, Billings, Montana

Provided by Taste of Home

Categories     Dinner

Time 7h15m

Yield 8 servings.

Number Of Ingredients 14

2 pounds beef top round steak or boneless beef chuck roast, cut into 1-inch cubes
2 tablespoons canola oil
2 cans (8 ounces each) tomato sauce
2 cups sliced carrots
2 cups pearl onions or 2 small onions, cut into wedges
1 large green pepper, cut into 1-inch pieces
1/2 cup molasses
1/3 cup cider vinegar
1/4 cup sugar
2 teaspoons chili powder
2 teaspoons paprika
1 teaspoon salt
Hot cooked pasta or egg noodles
Thinly sliced green onion, optional

Steps:

  • In a large skillet, brown steak in oil over medium-high heat; transfer to a 5-qt. slow cooker. Add the next 10 ingredients; stir well. , Cover and cook on low until meat is tender, 7-8 hours. If desired, thicken cooking liquid. Serve with pasta. If desired, top with green onions.

Nutrition Facts : Calories 302 calories, Fat 8g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 641mg sodium, Carbohydrate 31g carbohydrate (26g sugars, Fiber 3g fiber), Protein 27g protein.

SWEET AND SOUR RED CABBAGE WITH CRANBERRIES



Sweet and Sour Red Cabbage with Cranberries image

Provided by Food Network

Time 45m

Number Of Ingredients 9

1 small red cabbage
2 tablespoons canola oil
Sea salt and freshly ground pepper
1/4 teaspoon ground mace
2 tablespoons balsamic vinegar
1 1/2 ounces brown sugar
3 tablespoons red wine
2 bay leaves
1/3 cup dried cranberries

Steps:

  • Discard the outer leaves of the cabbage, quarter it, remove the hard core and finely slice the leaves.
  • Heat the oil in a saucepan and sweat the cabbage with the salt and pepper and mace until it gives off a nutty aroma and is glossy and relaxed. Add the balsamic vinegar and the sugar and cook to evaporate it. Add the red wine and bay leaves, cover the pan, turn the heat down low and braise for 17 minutes, stirring halfway through.
  • Add the cranberries, cover the pan, and cook for another 10 minutes, stirring halfway through.

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