ASIAN STEAK STIR-FRY SALAD
An easy steak stir-fry sitting on baby spinach and smothered in Balsamic vinaigrette makes for an extremely flavorful salad.
Provided by Steve Wortham
Categories World Cuisine Recipes Asian
Time 12h30m
Yield 2
Number Of Ingredients 11
Steps:
- Whisk together the peanut oil, soy sauce, and pepper in a bowl; pour into a resealable plastic bag. Add the steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 12 to 24 hours.
- Cook and stir the steak and the marinade in a large skillet over medium heat. Stir in the bell pepper, onion, green onion, ginger, and serrano pepper. Cook until the steak is evenly brown. Serve over a bed of spinach with the balsamic vinaigrette.
Nutrition Facts : Calories 620.3 calories, Carbohydrate 9.3 g, Cholesterol 71.3 mg, Fat 52.5 g, Fiber 1.8 g, Protein 28.9 g, SaturatedFat 12.5 g, Sodium 1336.6 mg, Sugar 2.9 g
ASIAN BEEF AND VEGETABLE STIR FRY
Provided by Food Network
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.
- Combine vegetables and 3 tablespoons water in large nonstick skillet. Cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain.
- Heat same pan over medium-high heat until hot. Add 1/2 of beef and 1/2 of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove. Repeat with remaining beef and garlic.
- Return all beef and vegetables to pan. Add stir-fry sauce and red pepper; heat through. Spoon over rice. Sprinkle with peanuts, if desired.
- Beef. It's What's For Dinner
ASIAN FLANK STEAK STIR-FRY
From the Taste of Home Cookbook : Rice noodles can be found in the Asian section of your grocery store. Otherwise, angel hair pasta makes a good substitute.
Provided by Boomette
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, soak noodles in boiling water for 10 minutes. Meanwhile, in a small bowl, combine the cornstarch, soy sauce, vinegar, hoisin sauce, ginger, garlic, salt and pepper until blended; set aside.
- In a large skillet or wok, stir-fry the vegetable blend and carrots in 1 teaspoon oil for 2-3 minutes or until crisp-tender. Remove and keep warm. In the same pan, stir-fry beef in remaining oil for 3-4 minutes or until no longer pink.
- Stir soy sauce mixture and add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain noodles. Stir noodles and vegetables into beef mixture; heat through. Sprinkle with sesame seeds.
BEEF STIR FRY - ASIAN STYLE
Preparation time does include marinade time, just to allow the marinade to soak into the beef. To get neat thin slices of beef I freeze the beef for 45 mins and then slice thinly, giving me the perfect cut. I don't eat red meat but Hubby and Little Miss (DD) love beef and they enjoyed this quick recipe. Original recipe comes from Annette Sym's which was featured on Channel Nine's Extra but I have twinkled with it
Provided by Chef floWer
Categories Greens
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a medium bowl add 'marinade ingredients' (cornflour, mirin or dry sherry, sesame oil and reduced sodium soy sauce) and mix well.
- Add the meat to the bowl and mix, making ensure all the slices are evenly coated. Set aside for 15 minutes so the beef could absorb the flavours.
- Heat wok or frypan, add oil, heat and add onion, garlic and ginger cook until soft but not browned.
- Add thinly sliced beef with the marinade and cook over a high heat for 3 minutes.
- Add the greens of your choice (example broccoli, Chinese broccoli, snow peas, bok choy or Asian greens) and beans.
- Add water to the wok and mix scrapping the sauce on the bottom of the wok.
- Cook until the vegetables are just tender but retain their vibrant green colour (approximately 4 minutes).
- Enjoy.
ASIAN BEEF STIR-FRY RECIPE
Stir-fry thin strips of sirloin steak with veggies in a toasted sesame and soy sauce mix for a tasty beef stir-fry recipe that's ready in just 20 minutes.
Provided by My Food and Family
Categories 1 Bag, 5 Dinners
Time 20m
Yield 4 servings, 2 cups each
Number Of Ingredients 6
Steps:
- Heat large heavy nonstick skillet on medium-high heat. Add meat and garlic; stir-fry 2 min.
- Add vegetables, dressing and soy sauce; stir-fry 3 min. or until vegetables are crisp-tender and meat is done.
- Spoon rice onto platter; top with meat mixture.
Nutrition Facts : Calories 410, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 80 mg, Sodium 770 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 33 g
HEARTY STIR-FRY SALAD
"I tossed together this tasty salad for some business friends a few years ago," explains Michelle Smith from Running Springs, California. "The meat has to marinate first, but it's well worth the wait. In fact, after serving this dish I received two proposals for marriage plus one offer to be a live-in cook!"
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6-8 servings.
Number Of Ingredients 18
Steps:
- In a bowl, combine the first seven ingredients. Pour 2/3 cup marinade into a large resealable plastic bag; add beef. Pour 1/3 cup marinade into another plastic bag; add chicken. Seal bags and turn to coat; refrigerate for up to 2 hours. Cover and refrigerate remaining marinade. , Drain and discard marinade from beef and chicken. In a large skillet or wok, heat 1-1/2 teaspoons oil; stir-fry beef until no longer pink. Remove and keep warm. In the same pan, stir-fry chicken in 1-1/2 teaspoons oil until juices run clear. Remove and keep warm. Stir-fry carrots and broccoli in remaining oil for 5 minutes. Add the green pepper, onion and mushrooms; stir-fry for 5-6 minutes or until vegetables are crisp-tender. Stir in cilantro and reserved marinade., Toss salad greens and oranges; place on a large serving plate. Top with the stir-fried beef, chicken and vegetables.
Nutrition Facts :
ASIAN BEEF AND VEGETABLE STIR-FRY
The Asian Beef & Vegetable Stir-Fry is a delicious blend of savory flavors. Use lean beef to make this meal a quick and healthy option for any day of the week!
Provided by Beef. It's What's for Dinner.
Categories Trusted Brands: Recipes and Tips Beef. It's What's for Dinner
Yield 4
Number Of Ingredients 7
Steps:
- Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.
- Combine vegetables and 3 tablespoons water in large nonstick skillet. Cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain.
- Heat same pan over medium-high heat until hot. Add half of beef and half of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove. Repeat with remaining beef and garlic.
- Return all beef and vegetables to pan. Add stir-fry sauce and crushed red pepper; heat through. Serve over rice. Sprinkle with peanuts, if desired.
Nutrition Facts : Calories 333.1 calories, Carbohydrate 35.3 g, Cholesterol 38.9 mg, Fat 9.6 g, Fiber 2.1 g, Protein 25.2 g, SaturatedFat 1.9 g, Sodium 321.9 mg, Sugar 7.5 g
ASIAN STEAK SALAD
Betty Crocker's Heart Healthy Cookbook shares a recipe! Looking for a light dinner recipe? Then check out this Asian stir-fry salad that's ready in just 20 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 6
Number Of Ingredients 7
Steps:
- Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Place beef in skillet; sprinkle with 1 teaspoon seasoning mix from soup mix. (Discard remaining seasoning mix.) Cook beef 4 to 5 minutes, stirring occasionally, until brown. Stir in 1 tablespoon of the dressing.
- Break block of noodles from soup mix into small pieces. Mix noodles, lettuce, pea pods, carrots, and orange segments in large bowl. Add remaining dressing; toss until well coated. Divide mixture among individual serving plates. Top with beef strips.
Nutrition Facts : Calories 190, Carbohydrate 24 g, Cholesterol 40 mg, Fiber 3 g, Protein 18 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 9 g, TransFat 0 g
ASIAN BEEF AND NOODLE SALAD
Steps:
- 1.Cut beef steak lengthwise in half, then crosswise into 1/4 to 1/8-inch thick strips. Combine marinade ingredients in small bowl. Place beef and 1/4 cup marinade in medium bowl; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours. Cover and reserve remaining marinade in refrigerator. 2.Cook pasta according to package directions, adding peas and carrots during last 1 to 2 minutes and cooking until vegetables are crisp-tender. Drain; place pasta and vegetables in large serving bowl. Set aside. 3.Meanwhile remove steak from marinade; discard marinade. Heat large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Repeat with remaining beef. Season with salt and pepper, as desired. 4.Add beef with juices and reserved marinade to pasta and vegetables; toss to combine. Sprinkle with sesame seeds, if desired.
ASIAN NOODLE STIR-FRY SALAD
Teriyaki sauce lends Asian-style flavor to beef strips, veggies and spaghetti in this easy stir-fry salad.
Provided by My Food and Family
Categories Home
Time 2h30m
Yield 4 servings, about 1-1/3 cups each
Number Of Ingredients 7
Steps:
- Cook and stir meat in 2 Tbsp. dressing in large skillet 5 min. or until done. Remove from skillet; set aside.
- Add broth to skillet; bring to boil. Stir in spaghetti; cover. Simmer 4 min. Add vegetables; stir. Simmer, covered, 3 min. Remove from heat.
- Mix teriyaki sauce and remaining dressing. Add to spaghetti mixture with the meat; toss lightly. Spoon into bowl.
- Refrigerate several hours or until chilled.
Nutrition Facts : Calories 360, Fat 12 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 60 mg, Sodium 980 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 27 g
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