Best Stir Fry Chilli Beef With Sweet Potato Jackets Recipes

INSTANT POT BEEF AND SWEET POTATO CHILI

Steps:

• Finely chop onions. Set aside 1/2 cup for serving.
• Place bacon in Instant Pot and cook on Sauté setting (or cook over medium-high heat in pressure cooker), stirring occasionally, until dark golden brown and most of the fat is rendered, 6-8 minutes. Using a slotted spoon, transfer bacon to a medium bowl.
• Let pot heat up again for at least 2 minutes before adding beef; season with 2 tsp. salt. Cook, undisturbed, until browned underneath, 8-10 minutes. Break into bite-size pieces, then transfer to bowl with bacon. Add remaining chopped onion, garlic, cumin, and paprika to pot and cook, stirring occasionally, until softened, about 5 minutes. Add harissa and cook, stirring constantly, until it starts to stick to bottom of pot, about 2 minutes. Add stock, potatoes, beans, and remaining 1/2 tsp. salt, stirring to combine. Return reserved bacon and beef to pot and stir again to combine.
• Lock lid and cook chili at high pressure 40 minutes. Let steam release naturally. Stir chili until most of the potatoes have broken down (they will thicken the chili in the process and become part of the liquid). If chili seems too thick, stir in a little bit of water or more stock to loosen. Taste and season with salt if needed.
• Divide chili among bowls. Top with sour cream, cilantro, cheese, and reserved onion.

BEEFY SWEET POTATO CHILI

Steps:

• Place potatoes in a greased 15x10x1-in. baking pan. Bake, uncovered, at 400° until tender, stirring once, 20-25 minutes., Meanwhile, in a Dutch oven, cook the beef, celery, onion, green pepper, garlic and jalapeno over medium heat until meat is no longer pink and vegetables are tender, breaking meat into crumbles; drain., Stir in the broth, tomatoes, chili powder, tomato paste and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add the sweet potatoes, beans and butter; heat through.

SWEET POTATO STIR FRY RECIPE BY TASTY

Steps:

• Heat olive oil in a large skillet on medium-high heat. Once pan is hot and ready, toss in the sweet potato and reduce heat to medium-low heat. Sprinkle in half of salt to season.
• Sauté sweet potato in the skillet for about 3-5 minutes, or until golden brown.
• Toss in green and red bell pepper and sauté for about a minute before adding the onion. Cook until transparent, then add garlic and the spices.
• Once veggies are evenly coated in the spices, add the corn and black beans, continuing to cook until corn and beans are heated through. Remove skillet from heat.
• Serve with brown rice or quinoa, and garnish with a dollop of plain greek yogurt and chopped cilantro.
• Enjoy!

CRISPY CHILI BEEF RECIPE BY TASTY

Steps:

• Slice the steaks into thin strips and place into a small bowl.
• Add the cornflour, 5 spice, salt, and pepper. Mix until evenly coated.
• Carefully heat the oil in a deep saucepan until it reaches 190°C (375°F).
• Carefully place the beef strips into the oil and fry for about 4-5 minutes, until golden brown.
• Place on some tissue to soak up the excess oil and set a aside.
• Meanwhile, prepare the sauce by adding a tablespoon of oil to a frying pan. Frying the chilies, spring onion, and ginger over a medium heat for a few minutes. Add garlic paste and fry for another minute.
• Stir in the soy sauce, sweet chili sauce, red wine vinegar, and tomato ketchup until thick.
• Stir in the beef steaks until evenly coated.
• Garnish with spring onion and red chilies.
• Enjoy!

CRISPY CHILLI BEEF WITH SWEET CHILLI SAUCE

Steps:

• Cut beef into thin strips. Marinate the beef strips with the all ingredients in the marinate list. Mix well and marinate for 15 mins.
• In a small bowl mix all the ingredients from the stir fry sauce list and set aside.
• Break one egg into the the marinated beef strips. Mix well.
• Coat the beef strips with corn/potato flour. Make sure all the beef strips are seperated. Toss the excess flour out before frying.
• Heat the oil into hight heat about 350 F. Add the coated beef and deep fry for 1-2 mins till crispy.
• Remove from oil and transfer to paper towel or cooling rack.
• Heat the wok/pan to medium high heat. Drizzle a tablespoon of oil, add the cut onions and stir for few seconds. Then add the pepper slices, stir well.
• Add the fried beef strips. Pour the sauce mix, add the spring onions and fresh chillies. Stir well to combine all ingredients with high heat for 1- 2 mins.
• Transfer to serving plate. Serve immediately!
• Match with hot steamed/cooked rice or stir fry noodle. Perfect as a savory snack too!

SPICY BEEF AND SWEET-POTATO STIR-FRY

Steps:

• Thinly slice onion and garlic. Peel sweet potatoes and cut lengthwise into 1/8-inch -thick slices. Diagonally cut potato slices into thin strips and diagonally halve snow peas. Cut water chestnuts crosswise into 1/8-inch-thick slices and season with salt and pepper. Diagonally cut scallions into thin slices. In a small bowl stir together broth, hoisin sauce, brandy, and cornstarch until combined well.
• Heat a wok or large heavy skillet over high heat until a bead of water dropped on cooking surface evaporates immediately. Add 2 tablespoons peanut oil, swirling wok or skillet to coat evenly, and heat until hot but not smoking. Add onion and stir-fry until softened. Add garlic and stir-fry until fragrant, about 30 seconds. Add sweet potatoes and stir-fry until just tender, 6 to 8 minutes. Add snow peas and water chestnuts and stir-fry until snow peas are crisp-tender, about 2 minutes. Transfer vegetables to a large bowl.
• Add 1 tablespoon peanut oil to wok or skillet and heat unrig just smoking. Stir-fry half of beef until browned and transfer to bowl. Add remaining tablespoon peanut oil and stir-fry remaining beef in same manner, transferring to bowl.
• Add broth mixture to wok or skillet and bring to a boil, stirring constantly. Simmer broth mixture 1 minute. Return beef-vegetable mixture with scallions to wok or skillet and stir-fry until combined and heated through. Season stir-fry with salt and pepper and stir in sesame oil.
• Serve stir-fry over rice, garnished with scallions.