704 beef rice recipes

Beef and asparagus stir-fry with flank steak in a soy-rice wine marinade, seared in a hot wok and tossed with crisp-tender asparagus. Quick weeknight Chinese dinner ready in 15 minutes.

Risotto with lamb and fennel: creamy Italian rice folded with seared lamb loin, blanched fennel, and fragrant fennel seeds. A restaurant-style dinner for two.

Beef liver seared and simmered in stewed tomatoes with green pepper, basil, sherry, and garlic, spooned over hot rice. Old-school Cajun comfort for liver lovers.

Made with ground beef, pine nuts, almonds and chestnuts, this stuffing is perfect for any holiday you celebrate!

Slow-cooker pepper steak with round steak strips, green bell peppers, onion, garlic, tomatoes, and a soy-Worcestershire gravy. Hands-off Chinese-American classic served over fluffy rice.

Favourite Stuffed Pepper Soup recipe

Small pieces of steak served over white rice with a side of broccoli.

Pepper steak strips simmer round steak with green pepper, mushrooms, tomatoes, and red wine for a saucy microwave dinner spooned over fluffy rice. A retro weeknight classic built for a busy night.

Nua Pad King: Thai ginger beef with seared sirloin strips, loads of fresh ginger, fish sauce, and oyster sauce tossed with bell peppers and onion. Serve over hot rice for a quick, fiery weeknight meal.

Manitoba wild rice baked casserole with bacon, mushrooms, and beef stock. Nutty, earthy wild rice simmered then finished in the oven for deep savory flavor.

Rice pie baked in a pastry crust with long grain rice cooked in tomato juice, beef broth, and butter, topped with peas, carrots, and a lattice pastry lid brushed with egg yolk.

Ground beef, carrots, potatoes, and rice simmer into thick, stick-to-your-ribs comfort that stretches to feed 8 without breaking the bank or requiring fancy ingredients.

A nutty twist on classic Yorkshire pudding with wild rice folded into the egg batter. Puffs up golden and crispy with savory Worcestershire-beef bouillon flavor.

Felvideki finom nulleves, a hearty Hungarian hare soup from the Upper Highlands with root vegetables, lard-browned liver roux, and rice. Old-country game cookery from the Felvidek region.

One-pot beef and corn casserole with rice, peppers, leeks, and carrots simmered in beef broth. Cubed beef browned then slow-cooked with vegetables until tender.

Teriyaki beef sirloin skewers marinated in soy, garlic, ginger, and brown sugar, then broiled until charred at the edges. Sliced thin for fast cooking and served over rice.