5 Spice Marinade For Stir Fry Or Steak Tips Food

MARINATED BEEF STIR-FRY

Steps:

• In a large resealable plastic bag, combine the wine, 4 tablespoons oil, chili powder, garlic, cumin, salt, ginger and pepper; add beef. Seal bag and turn to coat; refrigerate for at least 12 hours. , In a large skillet or wok, stir-fry the onion, zucchini, carrot and peppers in remaining oil for 4-5 minutes or until crisp-tender. Remove and keep warm. , Drain and discard marinade. Stir-fry beef for 5-6 minutes or until no longer pink; drain. Return vegetables to the pan; stir-fry for 2-3 minutes or until heated through.

FLAVORFUL BEEF STIR-FRY

Steps:

• Bring brown rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 45 to 50 minutes.
• Combine cornstarch, sugar, soy sauce, and wine in a small bowl until smooth. Stir in ginger; toss beef in sauce to coat.
• Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook and stir broccoli, carrots, pea pods, and onion for 1 minute. Stir in water chestnuts, Chinese cabbage, and bok choy; cover and simmer until vegetables are tender, about 4 minutes. Remove from skillet and keep warm.
• In same skillet, heat 1 tablespoon oil over medium-high heat. Cook and stir beef until desired degree of doneness, about 2 minutes per side for medium. Return vegetables to skillet; cook and stir until heated through, about 3 minutes. Serve over rice.

FIVE SPICE BEEF AND PEPPER STIR-FRY

Steps:

• Boil water for rice and prepare to package directions.
• Place beef broth in a small pot over low heat to warm the liquid.
• Heat a wok shaped skillet or pan over high heat. Add oil (it will smoke) and meat bits. Stir-fry meat 3 minutes and remove from pan or move off to the side of the wok. Return pan to heat and add peppers and onions. Stir-fry veggies 2 minutes. Add meat back to the pan. Add sherry and stir fry until liquid almost evaporates about 1 minute. Add soy sauce to the pan. Dissolve cornstarch with a ladle of warm beef broth. Add beef broth to the pan, then add cornstarch combined with broth, the five-spice powder and black pepper. Stir sauce until it thickens enough to coat the back of a spoon. Adjust seasonings. Add more soy or salt if necessary. Remove stir-fry from heat. Fill dinner bowls with beef stir-fry and top with a scoop of rice. Scoop rice with ice cream scoop to get a rounded ball. By placing rice on top of stir-fry, rice will stay firm and not soak up too much sauce. Garnish with chopped scallions and smoked almonds.

5 SPICE MARINADE FOR STIR FRY OR STEAK TIPS

Steps:

• whisk ingredients together.
• use one pound of thinly sliced meat if doing stir fry or one pound of steak tips, pour marinade over meat and place in ziplock bag and marinade for a couple of hours.
• Drain marinade and stir fry meat with assorted chopped vegetables or cook steak tips under broiler or on grill.

FIVE-SPICE SHANGHAI MARINADE

Steps:

• Whisk all ingredients in medium bowl until blended. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Marinate beef or chicken in half of five-spice marinade at least 1 hour and up to 3 hours in refrigerator before grilling. Remove beef or chicken from marinade; boil marinade 1 minute. Brush boiled marinade over beef or chicken while grilling and pass remaining half of marinade separately.

CHINESE FIVE SPICE MARINADE

Steps:

• Combine all ingredients and mix well.
• Pour over the meat of choice, seal, and marinate in the refrigerator for allotted time. If making ahead of time, store in airtight container in the refrigerator for up to three days after preparation.

BEEF AND BROCCOLI STIR-FRY

Steps:

• Combine first 7 ingredients and refrigerate 4 hours or overnight.
• Cook broccoli in small pot of boiling salted water until almost crisp-tender, about 2 minutes; drain. Rinse under cold water to cool.
• Heat oil in wok or heavy large skillet over high heat. Using slotted spoon, transfer beef to wok, reserving marinade. Stir-fry beef until just no longer pink, about 2 minutes. Remove beef from wok. Add broccoli, pea pods, green onions and red bell pepper. Continue stir-frying until vegetables are just crisp-tender, about 3 minutes. Stir cornstarch into reserved marinade. Pour marinade over vegetables in wok. Add beef and stir-fry until liquid boils and thickens, about 1 minute.

STIR-FRY SEASONING WITH SWEET AND SPICY HEAT

Steps:

• To prep ahead, combine all dry ingredients in a small-sized mixing bowl.
• Mix until thoroughly combined. If not using immediately, pour your homemade stir-fry seasoning mix into a sealable jar until ready for use.
• Once you're ready to use your seasoning, combine the dry contents with the soy sauce and water in a mixing bowl.
• Whisk until well-combined before use.

STIR FRIED BEEF FAJITAS

Steps:

• Combine 2 tablespoons oil, lime juice, garlic, cumin and 1/2 teaspoon salt in a shallow dish or zip-top freezer bag; add steak. Cover or seal and let stand 30 minutes.
• Remove steak from marinade; discarding marinade.
• Pat beef dry with paper towels.
• Heat remaining 2 tablespoons oil in a large skillet or wok over high heat; add beef, and stir fry 3 minutes.
• Remove beef from skillet with a slotted spoon. Reduce heat to medium.
• Add bell peppers, jalapeno peppers, and onion; sprinkle with remaining 1/2 teaspoon salt. Stir fry 6 minutes or until tender.
• Wrap tortillas in plastic wrap. Microwave on high 20 seconds.
• Spoon beef and vegetable mixtures evenly over tortillas; add desired toppings, and roll up. Serve immediately.