2 tablespoons vegetable oil
3 cloves garlic, minced
1 (1.25 ounce) package dry onion soup mix
1 tablespoon dried sage
2 tablespoons dried rosemary
2 teaspoons dried basil
2 teaspoons dried oregano
3 tablespoons paprika
1 tablespoon salt
2 tablespoons cornstarch
1 tablespoon black pepper
1 teaspoon dried thyme
2 teaspoons dried sage
1 teaspoon dried thyme
3 tablespoons lemon juice
Heat oil in a large skillet over medium heat. Add garlic, stir-fry about 5 minutes, until garlic is transparent. Stir in onion soup mix and sage and lightly coat with pepper; cook and stir about 3 minutes more. Stir in rosemary, basil, oregano, paprika and salt. Drop by rounded spoonfuls into the hot oil, stirring quickly.
Return skillet to medium heat and pour in lemon juice. Pour over the brown beef.
Cover skillet and cook 3 minutes. Stir-fry 3 minutes, then remove pan from heat. Refrigerate for several hours.
Remove the bay leaves from the rice and stir-fry on medium heat for about 1 to 2 minutes on each side; remove bay leaves and chill for 5 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Bake 8 to 10 minutes in the preheated oven, or until shrimp turn purple and fish turn pink. Remove bay leaves and sprinkle with thyme and rosemary. Sprinkle with sage and lemon juice.