Beef In Garlic Sauce Food

BEEF WITH GARLIC SAUCE

Steps:

• Place thinly sliced beef in a large bowl, then sprinkle the cornstarch over the beef. Toss the beef until lightly coated with the cornstarch, set aside.
• Heat a wok, large skillet, or non-stick frying pan over medium high heat with the olive oil. Once the oil begins to shimmer, add the garlic and mushrooms. Stir frequently and cook until the garlic is golden and fragrant, about 1-2 minutes.
• Add the thinly sliced beef and continue to cook over medium high heat until the beef is about half way cooked. Add the soy sauce and sprinkle garlic powder and black pepper over the cooking beef. Stir to coat and continue to cook until the meat is completely browned.
• Remove from heat and serve immediately. Serve over rice or fried noodles, garnished with sliced green onions and sesame seeds.

STIR-FRIED BEEF, BROCCOLI AND PECANS IN GARLIC SAUCE

Steps:

• Combine the garlic sauce ingredients in a jar; set aside.
• Toss the beef with the soy sauce and mirin in a medium bowl.
• Combine the garlic through red pepper flakes and 1½ tsp oil in a small bowl.
• Toast the pecans over medium-high heat 2-3 minutes until aromatic; transfer to a bowl and set aside.
• Heat 2 tsps oil in a skillet or wok; add beef w/ soy sauce marinade & sauté, stirring, 2-3 minutes until well browned; remove beef from the skillet.
• Heat 1½ tsps more oil in the skillet, add the broccoli with ½ cup water, cover and cook 1-2 minutes until broccoli turns bright green.
• Uncover and stir-fry 2-4 minutes until the liquid evaporates and broccoli is crisp-tender.
• Push aside the broccoli, add the garlic and ginger to the pan and cook 45 seconds, mashing with back of spoon to release fragrance.
• Stir together the broccoli and garlic, add the beef and toss to combine.
• Shake garlic sauce in its jar and add to the skillet.
• Remove the pan from the heat and toss to coat the beef and broccoli.
• Sprinkle with toasted pecans.
• Serve hot over rice.

BEEF IN HOT GARLIC SAUCE

Steps:

• Heat a skillet or wok over medium-high until quite hot. Pour in the oils, then add the garlic. Stir for a few seconds, until the garlic softens slightly and starts to become fragrant.
• Add the beef strips and stir until the meat loses the redness and is showing only a bit of pink in the center of the strips, 1-2 minutes.
• Add the spinach, and toss to begin wilting the leaves.
• Add the nam pla, chiles and sugar. Stir to combine and cook down the spinach, about 2 minutes.
• If there is more thin sauce than you like, combine the cornstarch with a small amount of water and stir some in to the sauce, allow to boil and thicken. Sometimes I get more or less sauce, depends how much moisture is in the spinach and the meat.
• Remove from heat.