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Cornmeal Crusted Beef with Veggies

Coating your beef steaks with flavor gives them a terrific crispy crust that also seals in the juices. That way, you will get the best out of them. You can make them in about 10-15 minutes, but you will also need a nice side for them. We recommend a mix of sauteed veggies, flavored with garlic and ginger.
Coating your beef steaks with flavor gives them a terrific crispy crust that also seals in the juices. That way, you will get the best out of them. You can make them in about 10-15 minutes, but you will also need a nice side for them. We recommend a mix of sauteed veggies, flavored with garlic and ginger.

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Ingredients

3.5 ounces of broccoli
14 ounces of beef tenderloin, 2 steaks
salt
pepper
½ cup cornmeal
2 tablespoons of vegetable oil
3 garlic cloves, chopped
1 teaspoon ginger, chopped
½ red bell pepper, thinly sliced
1 spring onion, chopped
1 tablespoon orange juice
1 tablespoon rice vinegar
1 tablespoon honey
1 tablespoon soy sauce
¼ orange

Ingredients

Steps

1
Done

Heat a saucepan over medium heat and fill it halfway with water.

2
Done

Bring to a boil and add the broccoli. Cook it for 4-5 minutes.

3
Done

Remove the broccoli with a slotted spatula and add it into a large bowl, halfway filled with water.

4
Done

Lay the beef steaks on your wooden board. Season them with salt and pepper on both sides.

5
Done

Coat the beef with cornmeal.

6
Done

Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the beef and cook it for 5 minutes per side, until golden and crispy.

7
Done

Heat the remaining oil in a skillet over medium heat, and add garlic and ginger. Add the bell pepper, spring onion, and season with salt and pepper.

8
Done

Add the orange juice, rice vinegar, honey, and soy sauce. Cook for 1 minute and add the broccoli.

9
Done

Add the broccoli, oranges, and cook for 2-3 more minutes, while stirring occasionally.

10
Done

Use this veggie mix as a side for the beef.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

677 kcal
Calories
64 g
Protein
33 g
Fat
28 g
Carbohydrates

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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