Best Meat And Vegetable Recipes

As a lover of cooking, I always try to experiment with different ingredients and recipes. Meat and vegetables are two of my favourite ingredients to cook with because they’re so versatile and can be used in a variety of dishes. That’s why I’ve put together this article featuring my best meat and vegetable recipes.

• Beef and Broccoli Stir Fry
• Garlic Herb Roasted Chicken with Vegetables
• Spicy Grilled Shrimp and Vegetable Skewers

Beef and Broccoli Stir Fry

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Recipe Category: Main Dish
• Recipe Cuisine: Asian
• Aggregate Rating: 4.5/5

Ingredients

• 1 lb flank steak, sliced thinly against the grain
• 1/4 cup soy sauce
• 1 tbsp cornstarch
• 1 tbsp sesame oil
• 1 tbsp vegetable oil
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• 1 head broccoli, cut into florets
• 1/4 cup water
• Salt and pepper, to taste

Instructions

1. In a bowl, mix together soy sauce and cornstarch. Add the beef and marinate for 10 minutes.
2. Heat the sesame oil and vegetable oil in a wok or large skillet over high heat. Add the garlic and ginger and stir fry for 30 seconds.
3. Add the beef and stir fry for 2-3 minutes or until browned.
4. Add the broccoli and water. Cover and cook for 2-3 minutes or until the broccoli is tender-crisp.
5. Season with salt and pepper to taste.

FAQ

• Q: Can I use a different cut of beef?
• A: Yes, you can use sirloin or ribeye instead of flank steak.
• Q: Can I use frozen broccoli?
• A: Yes, just make sure to thaw it before using.
• Q: Can I add other vegetables?
• A: Absolutely! Mushrooms, bell peppers, and carrots would be great additions.

Tips

If you like your stir fry sauce to be thicker, add an extra teaspoon of cornstarch. You can also add a pinch of red pepper flakes for some heat.

Garlic Herb Roasted Chicken with Vegetables

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Recipe Category: Main Dish
• Recipe Cuisine: American
• Aggregate Rating: 4.8/5

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 lb baby potatoes, halved
• 1 lb green beans, trimmed
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• Salt and pepper, to taste

Instructions

1. Preheat oven to 425°F.
2. In a bowl, mix together olive oil, garlic, rosemary, thyme, salt, and pepper.
3. Toss the potatoes in half of the mixture and spread them out on a baking sheet. Roast for 20 minutes.
4. Add the chicken to the baking sheet and brush with the remaining mixture. Roast for 20-25 minutes or until the chicken is cooked through and the potatoes are tender.
5. Remove the baking sheet from the oven and add the green beans. Toss with the remaining juices and return to the oven for 5-10 minutes or until the green beans are tender-crisp.

FAQ

• Q: Can I use boneless, skinless chicken thighs?
• A: Yes, but the cooking time may be shorter.
• Q: Can I use different herbs?
• A: Of course! Rosemary and thyme are just my favourites.
• Q: Can I use different vegetables?
• A: Absolutely! Carrots, Brussels sprouts, and onions would be great additions.

Tips

Make sure to use a large enough baking sheet so that everything is in a single layer. This will ensure that everything cooks evenly and gets crispy.

Spicy Grilled Shrimp and Vegetable Skewers

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Recipe Category: Appetizer/Main Dish
• Recipe Cuisine: Mexican
• Aggregate Rating: 4.9/5

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 red bell pepper, cut into chunks
• 1 green bell pepper, cut into chunks
• 1 red onion, cut into chunks
• 1 zucchini, cut into rounds
• 1/4 cup olive oil
• 3 tbsp lime juice
• 1 tbsp chili powder
• 1 tsp garlic powder
• 1/2 tsp cumin
• 1/2 tsp paprika
• Salt and pepper, to taste

Instructions

1. Preheat grill to medium-high heat.
2. In a bowl, mix together olive oil, lime juice, chili powder, garlic powder, cumin, paprika, salt, and pepper.
3. Thread the shrimp and vegetables onto skewers.
4. Brush the skewers with the oil mixture.
5. Grill for 2-3 minutes per side or until the shrimp are pink and the vegetables are tender-crisp.