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Black Pepper Beef and Ginger Brown Rice

You will impress friends and family with the unique flavors in this beef recipe with the apple-ginger brown rice as a side. The ginger cookies with lemon sorbet is a calming finish to the meal. You will want to make this meal again and again.

Rate & Review

You'll love the amazing taste sensations in these Refreshing Vegetarian Spring Rolls. Quick and easy to prepare, these are an excellent choice as an appetizer, snack or light main dish. Serve with Soy and Chili Dipping Sauce. Recipe compliments of cookbook author Ying Chang Compestine.

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recipe

Ingredients:

  • 2 tablespoons canola oil
  • 1 1/2 teaspoons finely chopped garlic
  • 8 oz. flavored, baked tofu, shredded
  • 1 cup sunflower greens or bean sprouts
  • 1/2 cup shredded fresh basil leaves
  • 1 medium red bell pepper, cut into short thin strips
  • 2 tablespoons MAGGI TASTE OF ASIA Sweet Chili Sauce
  • 1 tablespoon MAGGI Seasoning Sauce
  • 1 1/2 teaspoons sesame oil
  • 12 (8-inch) round dried rice paper wrappers
  • Soy and Chili Dipping Sauce (recipe follows)

Directions:

HEAT canola oil in large, nonstick skillet over medium-high heat. Add garlic; cook, stirring constantly, for about 30 seconds or until fragrant. Add tofu; cook, stirring frequently, for 2 minutes. Turn off heat. Stir in sunflower greens, basil, bell pepper, sweet chili sauce, seasoning sauce and sesame oil.

SOAK one sheet of rice paper wrapper in warm water for about 1 minute or until soft. Transfer wrapper to a dry cutting board.

ARRANGE 2 tablespoons filling in an even horizontal mound just below the center of the wrapper. Tightly roll up the rice paper to form a tight cylinder, folding in the sides about halfway, as you would to form an egg roll or a blintz. Repeat procedure with remaining wrappers and filling. Cut each spring roll in half on the diagonal. Serve with Soy and Chili Dipping Sauce.

FOR SOY AND CHILI DIPPING SAUCE:
COMBINE
1/4 cup MAGGI TASTE OF ASIA Cooking Soy Sauce, 2 tablespoons rice vinegar, 1 1/2 tablespoons finely chopped green onion, 1 tablespoon MAGGI TASTE OF ASIA Sweet Chili Sauce and 1 teaspoon sesame oil in small bowl.

reviews

Review This Recipe
  •  Star(s)

    Awesome

    Ren from Harrison Township, MI

    Flavor is divine! Such a nice treat on a hot summer day. Don't recommend the dipping sauce outlined in the recipe. WAY TOO salty.

  •  Star(s)

    Easy Chinese Spring Rolls

    Wanda from New South Wales

    My young daughter made this recipe for a school assignment, she made a couple of small changes with the ingredients, but kept to the same measurements. They were fun to make however she wasn't keen on the taste, but I love them, and I have made them twice since.


nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 24

  • Calories: 90
  • Calories from Fat: 25
  • Total Fat: 3g (5% of DV)
  • Saturated Fat: 0g (0% of DV)
  • Cholesterol: 0mg (0% of DV)
  • Sodium: 390mg (16% of DV)
  • Carbohydrates: 12g (4% of DV)
  • Dietary Fiber: 1g (3% of DV)
  • Sugars: 2g
  • Protein: 4g
  • Vitamin A: 8% of DV
  • Vitamin C: 15% of DV
  • Calcium: 2% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

Perfectly seasoned Black Pepper Beef is ready in less than 30 minutes. Red bell peppers add a touch of color. Serve this with rice for casual entertaining or a special family meal.

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recipe

Ingredients:

  • 1/2 lb. boneless skirt or flank steak, cut into 3-inch strips
  • 3 teaspoons MAGGI Seasoning Sauce, divided
  • 2 teaspoons cooking sherry or rice wine
  • 1 1/2 teaspoons garlic powder
  • 1/4 cup water
  • 2 teaspoons cornstarch
  • 2 teaspoons ketchup
  • 1 to 1 1/2 teaspoons ground black pepper
  • 1 teaspoon sesame oil
  • 1 tablespoon vegetable oil
  • 1 red bell pepper, cut into 1-inch pieces
  • 1/2 medium white onion, cut into strips
  • Steamed white or brown rice

Directions:

COMBINE beef, 1 teaspoon seasoning sauce, cooking sherry and garlic powder in medium bowl.

COMBINE water, cornstarch, ketchup, remaining 2 teaspoons seasoning sauce, black pepper and sesame oil in small bowl.

HEAT vegetable oil in large skillet or wok over medium-high heat. Add beef mixture; cook, stirring frequently, for 3 to 4 minutes or until beef is no longer pink. Stir in bell pepper and onion; cook, stirring frequently, for 3 to 4 minutes or until onion starts to turn transparent. Stir in cornstarch mixture; heat to boiling. Boil for 1 minute or until sauce is thickened.

SERVE with rice.

reviews

Review This Recipe
  •  Star(s)

    excellent dish

    JEFF from wi

    Wonderful flavor kids loved it. could cut back on the black pepper. It was a little spicy for the little one. Will make it again

  •  Star(s)

    chef

    jeff from bruce wi

    very good very easy. smash hit with the family. they liked it. a little to much pepper for the little ones, but that could be cut back. will prepapre again!!!!!!!

  •  Star(s)

    Great

    jackie from burlington, nj

    This was a great meal. Full of flavor and easy to make. It was hit!

  •  Star(s)

    Just Average

    Chris from Oklahoma City

    Leave out the seseme Oil, try replacing it with like peanut or conola oil, it gave it a wierd taste and smell's horrible. Or try it replacing the oil with water. It was good but wouldn't ever use sesame oil again. If you wanted a pepper taste add more pepper or add some hot pepper.

  •  Star(s)

    Would make again...

    Betsy from Wayne NJ

    I tried the Black Pepper Beef last night but made a few changes. First I used 1lb of steak, half of the bell pepper since we dont like it that much, added broccoli to the rice and doubled the marinade for the beef and doubled the sauce. Came out very goodsearved over the rice but make sure you cut your beef strips thin or it may come out too tough. Definately would make this again.


nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 4

  • Calories: 250
  • Calories from Fat: 70
  • Total Fat: 8g (13% of DV)
  • Saturated Fat: 2g (9% of DV)
  • Cholesterol: 20mg (6% of DV)
  • Sodium: 410mg (17% of DV)
  • Carbohydrates: 28g (9% of DV)
  • Dietary Fiber: 1g (6% of DV)
  • Sugars: 3g
  • Protein: 15g
  • Vitamin A: 20% of DV
  • Vitamin C: 100% of DV
  • Calcium: 2% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

This Apple Ginger Brown Rice recipe is a simple and flavorful side dish that will work well on any holiday table. Unlike white rice, brown rice retains the nutritious bran and germ covering of the rice grain.

Read more about this recipe on the Nestlé Kitchens blog.

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recipe

Ingredients:

  • 2 tablespoons extra virgin olive oil
  • 1 cup finely diced onion
  • 1 cup uncooked brown rice
  • 1 1/2 to 2 teaspoons peeled, finely chopped fresh ginger
  • 2 cups water
  • 1 cup Apple NESTLÉ® JUICY JUICE® 100% Juice
  • 1 1/2 teaspoons MAGGI Instant Chicken Flavor Bouillon
  • 1/4 cup golden raisins or currants
  • Ground black pepper
  • Sliced green onions (optional)

Directions:

HEAT oil in large saucepan over medium-high heat. Add diced onion; cook, stirring frequently, for 3 minutes or until soft.

STIR in rice and ginger. Add water, Juicy Juice and bouillon. Bring to a boil; reduce heat to low. Cover; cook for 40 minutes or until most of liquid is almost absorbed and rice is almost tender. Remove from heat.

STIR in raisins. Cover; let stand for 5 minutes. Fluff with fork; season with pepper. Garnish with green onions.

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Review This Recipe

nutrition

Nutrition Facts

Serving Size: 8 servings, 1/2 cup each

Servings Per Recipe: 0

  • Calories: 160
  • Calories from Fat: 35
  • Total Fat: 4g (6% of DV)
  • Saturated Fat: 0.5g (3% of DV)
  • Cholesterol: 0mg (0% of DV)
  • Sodium: 190mg (8% of DV)
  • Carbohydrates: 28g (9% of DV)
  • Dietary Fiber: 1g (5% of DV)
  • Sugars: 7g
  • Protein: 2g
  • Vitamin A: 0% of DV
  • Vitamin C: 15% of DV
  • Calcium: 2% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

Zesty lemon sorbet finds a perfect place atop spicy ginger sugar "cookies bites" for a refreshing, sweet treat. Chopped pistachios add subtle crunch and a dash of panache.

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recipe

Ingredients:

  • 1 package (16.5 ounces) refrigerated sugar cookie bar dough
  • 6 tablespoons finely chopped crystallized ginger
  • 1 container (14 ounces) Zesty Lemon HÄAGEN-DAZS Fat Free Sorbet
  • 1/3 cup chopped pistachios

Directions:

PREHEAT oven to 325° F.

BREAK dough along pre-scored lines. Dip the top of each square in chopped ginger. Place 2 inches apart on ungreased baking sheets, ginger side up.

BAKE for 14 to 16 minutes or until golden around edges. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Top each cookie with a small scoop of sorbet. Sprinkle with about 1/2 teaspoon chopped pistachios. Serve immediately.

reviews

Review This Recipe
  •  Star(s)

    Good

    SUE ROESNER from Geneseo, IL

    This is a good mix of flavors.The lemon is so refreshing and the nuts add a nicer texture. A very light dessert.


nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 24

  • Calories: 110
  • Calories from Fat: 45
  • Total Fat: 5g (7% of DV)
  • Saturated Fat: 1g (5% of DV)
  • Cholesterol: 5mg (2% of DV)
  • Sodium: 60mg (3% of DV)
  • Carbohydrates: 17g (6% of DV)
  • Dietary Fiber: 0g (0% of DV)
  • Sugars: 11g
  • Protein: 1g
  • Vitamin A: 0% of DV
  • Vitamin C: 2% of DV
  • Calcium: 0% of DV
  • Iron: 2% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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