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 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
SPICY BEEF STIR-FRY
Provided by Food Network Kitchen
Categories main-dish
Time 43m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Whisk the cornstarch with 2 tablespoons rice wine in a medium bowl; add the beef, season with salt and pepper and toss to coat. Set aside for 15 minutes.
- Mix the remaining 1 tablespoon rice wine, the oyster sauce and sesame oil in a large bowl; set the bowl near the stove.
- Heat a wok or large nonstick skillet over high heat until very hot, about 1 minute. Add 3 tablespoons peanut oil, then the ginger, garlic and chiles; stir-fry until fragrant, about 1 minute. Add the beef and cook, stirring or shaking the skillet occasionally, 1 to 2 minutes. Transfer the beef with a slotted spoon to the sauce mixture and toss.
- If the pan is dry, add 1 tablespoon peanut oil, then add the onion and stir-fry until just soft, about 2 minutes. Add the bok choy and sugar; stir-fry until just wilted, 1 to 2 minutes. Return the beef and any juices to the pan and stir to combine. Serve over the rice.
QUICK BEEF STIR-FRY
Quick and easy. I make this on my busiest weeknights.
Provided by inesgosner
Categories World Cuisine Recipes Asian Chinese
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Heat vegetable oil in a large wok or skillet over medium-high heat; cook and stir beef until browned, 3 to 4 minutes. Move beef to the side of the wok and add broccoli, bell pepper, carrots, green onion, and garlic to the center of the wok. Cook and stir vegetables for 2 minutes.
- Stir beef into vegetables and season with soy sauce and sesame seeds. Continue to cook and stir until vegetables are tender, about 2 more minutes.
Nutrition Facts : Calories 267.5 calories, Carbohydrate 9.1 g, Cholesterol 48.9 mg, Fat 15.8 g, Fiber 3 g, Protein 22.6 g, SaturatedFat 3.9 g, Sodium 526.2 mg, Sugar 3.4 g
BEEF STIR FRY WITH RICE
This Asian-inspired Beef Stir Fry with Rice has rice, beef, vegetables and a homemade stir fry sauce that combine to form a comforting dinner filled with flavor.
Provided by Deborah Harroun
Categories Main Dish
Time 40m
Number Of Ingredients 14
Steps:
- In a saucepan over medium heat, combine the 1/2 cup water, ketchup, soy sauce, cornstarch, honey and red pepper. Cook until a thick sauce is formed, stirring very frequently. (This should happen pretty quickly.)
- In another saucepan, bring the 2 cups of water to a boil. Add the rice, reduce the heat to a simmer and cover the pan. Cook until the rice is tender and the water has been absorbed, 16-18 minutes. Let it sit for a few minutes, then fluff with a fork.
- Heat the oil in a large skillet over high heat. Add the steak in batches, being careful not to overcrowd the pan. Cook until the steak is browned. Remove the meat to a plate or bowl.
- Add the carrots to the pan and cook until tender, 4-5 minutes. (You may need to add another touch of oil.) Return the meat to the skillet along with the peas and green onions and cook just until heated through. Stir in the cooked rice and the stir fry sauce and stir to combine.
- Serve topped with the chopped peanuts.
Nutrition Facts : ServingSize 1/4 of recipe, Calories 618 calories, Sugar 16 g, Sodium 1238 mg, Fat 23 g, SaturatedFat 5 g, UnsaturatedFat 18 g, TransFat 0 g, Carbohydrate 76 g, Fiber 10 g, Protein 32 g, Cholesterol 36 mg
EASY CLASSIC CHINESE BEEF STIR FRY
Made with a classic Chinese stir fry sauce, this is a great recipe to use up whatever leftover greens you have in the fridge! Instead of making this Sauce, you can use my All Purpose Stir Fry Sauce (see Note 1) If using economical beef, consider tenderising it the Chinese way ("velveting", simple, highly effective, see Note 5!)
Provided by Nagi | RecipeTin Eats
Time 23m
Number Of Ingredients 19
Steps:
- Combine the cornstarch and 2 tbsp of water in a small bowl, mix until smooth.
- Mix in remaining Sauce ingredients EXCEPT the 1/3 cup water.
- Place the beef and 2 tbsp of Sauce in a bowl and mix gently. Set aside for 15 minutes.
- Add 1/3 cup water into the remaining Sauce. Set aside.
- Heat oil in wok over high heat. Add garlic and cook for 15 seconds.
- Add onion and cook for 1 minute.
- Add the beef and cook until it changes colour from red to light brown but not cooked through.
- Add bell pepper and carrots and stir fry for 30 seconds.
- Add Sauce and cook for 30 seconds.
- Add pak choy and scallions/shallots and cook for a further 1 minute until the Sauce is thickened.
- Remove from heat immediately.
- Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice! Garnish with sesame seeds and cilantro, if using.
HOW TO TENDERISE BEEF (VELVETING BEEF)
Chinese restaurants tenderise economical cuts of beef so they are tender and juicy in stir fries. It's also done for chicken. There's a few methods - this baking soda way is the easiest, fastest and highly effective. Though I'm sharing this with beef stir fries in mind, don't just limit yourself to Asian food. This beef can be used for any recipe calling for strips of beef to be cooked quickly, like Beef Stroganoff. Do not use this method for whole steaks (read Note 4).
Provided by Nagi
Categories Mains
Time 25m
Number Of Ingredients 2
Steps:
- Slice beef thinly against the grain. (Note 3)
- Place in a bowl. Sprinkle over baking soda, toss with fingers to coat evenly.
- Refrigerate for 30 to 40 minutes. (See Note 1 for different cuts)
- Rinse beef well with tap water. Shake off excess water, then use paper towels to blot away excess water (doesn't need to be 100% dry).
- Proceed with recipe of choice. Beef can be marinated or seasoned before cooking, stir fried or deep fried, and it will be soft and tender, "velvet" like. Use for Stir Fries, Stir Fried Noodles, Beef Stroganoff and any other recipe calling for quick-cooked beef strips.
Nutrition Facts : Calories 225 kcal, Protein 23 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 86 mg, Sodium 101 mg, ServingSize 1 serving
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
BEEF ONION STIR-FRY
This beef onion stir-fry is one of those recipes that doesn't require much more than the ingredients in the name-beef...and onions!
Provided by Sarah
Categories Beef
Time 30m
Number Of Ingredients 15
Steps:
- In a medium bowl, add the flank steak, baking soda, cornstarch, oil, oyster sauce, and water. Mix until the liquid has been absorbed, and set aside to marinate for at least 15 minutes, or up to 30 minutes.
- Meanwhile, in a small bowl, combine the light soy sauce, dark soy sauce, ketchup, oyster sauce, sugar, sesame oil, and water. Set aside.
- Heat a wok over high heat until smoking. Add 1 tablespoon of oil, and spread the beef in the wok in a single layer. Sear the meat, undisturbed, for 30 seconds to 1 minute, until browned. Stir-fry for an additional 15-30 seconds, until about 75% cooked. Remove from the wok and set aside.
- Add another tablespoon of oil to the wok, along with the onions. Stir-fry until the onions are seared and slightly blistered, 60-90 seconds. Remove from the wok.
- Add the prepared sauce to the wok, and bring to a simmer. Simmer for 15 seconds, and then stir in the beef and onions for another 30 seconds. Serve over rice.
Nutrition Facts : Calories 268 kcal, Carbohydrate 9 g, Protein 26 g, Fat 14 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 68 mg, Sodium 613 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
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
BEEF STIR-FRY
"The best thing about a stir-fry is that you can substitute the vegetables you like most."
Provided by Trisha Yearwood
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Season the steak with salt and pepper. In a medium bowl, whisk together the soy sauce, chile pepper, sugar and lime juice until the sugar is dissolved. Add the beef, toss to coat and set aside.
- In a large skillet over medium-high heat, heat the oil until shimmering, about 1 minute. Add the beef and cook, stirring, until cooked through, 3 to 5 minutes.
- Remove the beef from the skillet and set aside. Allow the liquid in the pan to reduce until thickened, about 4 minutes. Add the garlic and scallions and cook 1 minute more. Add the mushrooms and cook for 2 to 3 minutes more. Add the snow peas, baby corn and bell pepper and continue cooking until all the vegetables are crisp-tender, about 2 minutes. Return the beef to the skillet and toss to combine.
BEEF STIR FRY
Make and share this Beef Stir Fry recipe from Food.com.
Provided by Mike Robinson - Bla
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place the steak in a bowl with the cornflour.Chinese 5 spice and soy sauce.Mix well and leave to marinate for 20 minutes.
- Meanwhile , split the broccoli into florets.Slice the stalks diagonally into thin oval shapes and the florets into small heads.
- Heat the oil in a wok or large frying pan , add the marinated steak , ginger and garlic and stir fry for for 3 to 4 minutes.
- Add the pepper, broccoli and salad onions and stir fry for 2 minutes.
- Add the sherry and water , put a lid on the pan and steam for 1 minute. Transfer to warmed serving dish and serve immediately with the rice.
Nutrition Facts : Calories 343.8, Fat 17.6, SaturatedFat 5.1, Cholesterol 63.9, Sodium 823.7, Carbohydrate 12.2, Fiber 2.9, Sugar 3.5, Protein 21.4
UMAMI BEEF STIR-FRY
A really easy stir fry, satisfies that taste for Asian cooking at home. For a really fast meal you can make this with frozen vegetables. It's just a good with pork or chicken. The method can be used for any combination that you desire. Add nuts, seafood, lamb, mushrooms, water chestnuts, whatever you like! -- You can use portabella mushrooms or tofu in place of the meat for a vegetarian treat. A great opportunity to clean out the veggie drawer :-).
Provided by Steve_G
Categories Vegetable
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Combine liquid marinade ingredients in a 2 cup heat proof measure, heat in the microwave (or in a pan of hot water) just enough to thin the honey, stir to combine, add spices, stir.
- Allow to cool.
- Meanwhile trim all fat from beef, slice up meat, place meat and marinade in a 1 gallon ziploc bag, remove all air from bag and refrigerate for 4 to 48 hours.
- Remove meat from marinade, drain in colander, reserve strained marinade!
- In a wok or large skillet over medium/high with teaspoon of sesame oil (just enough to coat pan when wiped with a paper towel) cook meat until lightly browned, stirring constantly.
- Pull meat from center of pan and add chopped vegetables and 1/4 cup of water.
- Cover and bring to a simmer.
- Cook until veggies are tender, about 5 minutes or until desired tenderness is reached, be sure to stir every few minutes after the first 5.
- Remove meat/veggie mixture, pour reserved marinade into pan, bring to a boil.
- Allow to boil for a minute or two to kill any bacteria that was present from the marination process.
- While stirring constantly, slowly pour cornstarch mixture into heated marinade until desired thickness is reached it may not take all the cornstarch.
- Just GO SLOW as once the thickening process starts it happens almost instantly.
- Add meat/veggies back into the sauce, toss to mix and coat, pour onto a serving platter.
- Serve with white rice.
Nutrition Facts : Calories 651.4, Fat 38.8, SaturatedFat 8.2, Cholesterol 78.2, Sodium 4143.1, Carbohydrate 42.1, Fiber 5.2, Sugar 26.2, Protein 36.3
BEEF & BROCCOLI STIR FRY
Easy peasy and an absolute pleasure to eat -the beef and broccoli stir-fry! Found in quite possibly every Chinese restaurant, this savory dish is at its best when the beef is sliced against the grain and allowed to sit in the marinate. And the icing on the cake? It uses the simplest of ingredients found in any kitchen, such as ginger, soy sauce, and oyster sauce.
Provided by Asian Food Network
Categories Chinese Food Recipes | Learn To Cook Chinese Food
Yield Serves 2 people
Number Of Ingredients 17
Steps:
- Cut and marinade the beef. Cut the beef into slices. Marinate the beef with all the ingredients from the beef marinade for about 15 mins.
- Blanch the broccoli and carrot. Bring a pot of water to boil and add a few drops of oil. Blanch the broccoliflorets and carrot in the hot water about 10 seconds. Remove the broccoli and carrot immediately with a slotted spoon or strainer, draining the excess water. Set aside.
- Stir fry the beef. Heat 1 tbsp oil in a skillet over high heat. Stir fry the beef until 70% cooked Dish out and set aside
- Stir fry broccoli and beef. Heat the remaining oil in a skillet over high heat Add the ginger and stir fry until aromatic Transfer the beef into the pan and stir-fry for 1 minute Add the broccoli and carrot and then the sauce Stir to combine the ingredients well
CHINESE BLACK PEPPER BEEF
Chinese style black pepper and beef stir fry
Provided by Elaine
Categories Main Course
Time 25m
Number Of Ingredients 13
Steps:
- Cut the beef steak into 1cm wide strips. Marinate with all the marinating seasonings including soy sauce, oyster sauce, pepper, sugar, Chinese cooking wine and cornstarch for 15 minutes. Mix in sesame oil just before start frying.
- Add cooking oil in a large pan until the oil can evenly cover the bottom of the pan. spread the beef strips in. Let them stay for around 5 to 6 seconds and gently stir them several times until the beef strips change color. Transfer the beef out and leave around 1 tablespoon of the oil in.
- Fry garlic until aromatic. Fry green peppers and red onion until slightly soft (do not kill them). Add a small pinch of salt. Return beef strips back. Mix well. Spread freshly ground black pepper.
- Serve hot with noodles or steamed rice.
Nutrition Facts : Calories 285 kcal, Carbohydrate 12 g, Protein 21 g, Fat 16 g, SaturatedFat 6 g, Cholesterol 61 mg, Sodium 713 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
BEEF MARINADE FOR A CHINESE STIR-FRY
This easy beef marinade recipe works well with thinly sliced sirloin or round beef and can be incorporated into any beef stir-fry recipe.
Provided by Rhonda Parkinson
Categories Entree
Time 17m
Yield 4
Number Of Ingredients 6
Steps:
- Gather the ingredients.
- Place the thinly sliced beef in a bowl.
- Add the ingredients-oyster sauce, soy sauce, sugar, salt, and pepper-one at a time.
- Gently mix to combine and let marinate for 15 minutes, or as the recipe instructs.
Nutrition Facts : Calories 305 kcal, Carbohydrate 2 g, Cholesterol 99 mg, Fiber 0 g, Protein 30 g, SaturatedFat 8 g, Sodium 1050 mg, Sugar 1 g, Fat 19 g, ServingSize 1 portion (1 serving), UnsaturatedFat 0 g
BEEF STIR FRY
This Beef Stir Fry is loaded with juicy beef and crispy vegetables coated in a easy healthy stir fry sauce. A restaurant-quality dinner recipe that comes together in 30 minutes!
Provided by Olena Osipov
Categories Dinner
Time 30m
Number Of Ingredients 13
Steps:
- Cut the vegetables and beef. In a small bowl, whisk together soy sauce, beef broth, brown sugar, cornstarch, garlic and ginger. Set aside.
- Preheat large ceramic non-stick skillet on medium heat and add 1 tbsp of oil. Add half of beef, cook uncovered for 3-4 minutes per side or until browned, and transfer to a bowl. Repeat with remaining beef. Set aside.
- Return skillet to high heat and mushrooms. Cook for 3 minutes or until browned, transfer to a plate. Set aside.
- Return skillet to high heat, add remaining 1 tbsp oil, bell pepper and onions. Cook for 2-3 minutes, stirring once or twice and transfer onto a plate. Set aside.
- Return skillet to medium heat, add broccoli, whisk stir fry sauce well (cornstarch settles fast at the bottom) and add to the skillet. Stir, let sauce come to a boil, then cook for a few minutes until thickened, stirring often.
- Return cooked beef, mushrooms, onion and bell peppers to the skillet. Stir gently, turn off heat and garnish beef stir fry with sesame seeds.
- Serve hot over Instant Pot quinoa, Instant Pot brown rice, brown rice vermicelli or whole wheat spaghetti.
Nutrition Facts : ServingSize 1.5 cups, Calories 293 kcal, Sugar 8 g, Sodium 841 mg, Fat 10 g, SaturatedFat 2 g, TransFat 1 g, Carbohydrate 20 g, Fiber 4 g, Protein 31 g, Cholesterol 67 mg
GINGER BEEF STIR FRY
Juicy tender steak slices and colourful crisp vegetables tossed in delicious homemade stir fry sauce. Super quick, easy and way better than regular takeout!
Provided by Khin
Categories Main Course
Number Of Ingredients 19
Steps:
- Prepare all the vegetables buy cut them into thin slices and cut the beef steak into thin slices. Cut the beef against the grain to achieve the tender result. Marinade the beef slices with corn starch, sesame oil, sugar, baking soda and light soy sauce. Mix it well with hand and set aside for at least 10 to 15 minutes.
- In a small mixing bowl add the oyster sauce, light soy, sesame oil, sugar, corn starch, white pepper and rice vinegar. Mix well until sugar and con starch dissolve in the sauce and set aside.
- Heat the large wok/pan over medium-high heat, drizzle 2 tablespoons of vegetable oil and sear the beef for 2-3 minutes and stir through and cook for another 1-2 minutes.
- Push the beef one side of the pan, drizzle 1 tablespoon of oil and add the onion, ginger, garlic and stir fry for few seconds.
- Follow with the pepper slices and continue cook for another 1-2 minutes. Pour the sauce mixture in.
- Add the spring onions and toss well to combine all ingredients and sauce evenly.
- Remove from heat and transfer to serving plate. Garnish with fresh ginger shredded or chopped spring onions.
- Serve over hot steamed rice, fried rice or noodles.
Nutrition Facts : Calories 302 kcal, Carbohydrate 22 g, Protein 4 g, Fat 24 g, SaturatedFat 17 g, Sodium 1313 mg, Fiber 3 g, Sugar 11 g, ServingSize 1 serving
REAL-DEAL SZECHUAN BEEF STIR FRY
Tender crispy beef cooked in a bold sweet sour spicy sauce with peppers and onions. Learn how to make the richest sauce and create crispy beef without deep-frying. {Gluten-free adaptable}
Provided by Maggie Zhu
Categories Main
Time 30m
Number Of Ingredients 21
Steps:
- Beat the egg in a medium sized bowl. Add the sliced beef, vegetable oil, and salt. Mix well and let marinate for 15 to 20 minutes while preparing the other ingredients.
- Combine everything for the sauce in a big bowl and mix well.
- When you're ready to cook, drain the extra liquid from the bowl of beef. Add the cornstarch. Stir to coat the beef, until it forms an uneven coating with a little dry cornstarch left unattached.
- Heat oil in a large nonstick skillet (or a cast iron pan) over medium high heat until hot. Add the beef and spread into a single layer in the skillet. Separate the beef pieces with a pair of tongs or chopsticks.
- Cook without touching the beef for 2 to 3 minutes, or until the bottom turns golden. Flip to brown the other side, 1 to 2 minutes. Transfer the beef to a big plate and remove the pan from the stove. Let cool for 2 to 3 minutes.
- Place the pan back onto the stove and turn to medium heat. You should still have 1 to 2 tablespoons of oil in the pan. If not, add more.
- Add the onion, pepper, and dried chili pepper. Cook and stir for 1 minute.
- Add the ginger and garlic. Stir a few times to release the fragrance.
- Stir the sauce again to dissolve the cornstarch completely. Pour into the pan. Stir and cook until it thickens a bit.
- Add back the beef pieces. Stir to coat beef with sauce.
- Transfer everything to a plate immediately and garnish with roasted sesame seeds, if using.
- Serve hot over steamed rice as a main dish.
Nutrition Facts : ServingSize 4 g, Calories 388 kcal, Carbohydrate 27.5 g, Protein 21.8 g, Fat 20.5 g, SaturatedFat 5 g, Cholesterol 78 mg, Sodium 1056 mg, Fiber 0.9 g, Sugar 13.1 g
BEEF AND BROCCOLI STIR-FRY
Beef and broccoli stir-fry is an incredible dish. The florets of the broccoli soak up the stir-fry sauce, making it exceptionally delicious. Broccoli is the perfect match with beef as they are not only tasty but is a complete meal with protein and fiber.
Provided by KP Kwan
Categories Main Course
Time 30m
Number Of Ingredients 16
Steps:
- Cut the beef into thin slices.
- Marinate the beef with (A) for 15 minutes.
- Cut the broccoli into florets. Blanch the broccoli in boiling water for two minutes. Drained.
- Combine ingredients in (B) to prepare the stir-fry sauce.
- Pan-fry the beef, single layer over medium heat until both sides turn brown. Remove the beef from the pan.
- Saute the garlic and ginger.
- Then add the broccoli to stir-fry until tender-crisp. Return the beef to the pan.
- Add the stir-fry sauce.
- Thicken the sauce with cornstarch slurry. Serve.
Nutrition Facts : Calories 1096 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 218 milligrams cholesterol, Fat 76 grams fat, Fiber 7 grams fiber, Protein 73 grams protein, SaturatedFat 22 grams saturated fat, ServingSize 1, Sodium 2356 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 46 grams unsaturated fat
BEEF VEGETABLE STIR-FRY
This Beef Vegetable Stir-Fry is a quick and easy dish to make anytime. Made with tender beef, crunchy vegetables, and a perfectly flavored sauce--it makes for an ideal weeknight dish.
Provided by Bill
Categories Beef
Time 40m
Number Of Ingredients 19
Steps:
- Mix together the marinade ingredients with the beef until well-coated, and set aside for 30 minutes or overnight. Next, prepare your veggies and set aside.
- In a small bowl, mix the water (or beef stock, if using), sesame oil, soy sauces, oyster sauce and sugar, and set aside.
- Heat your wok on high heat and spread 2 tablespoons of oil around the perimeter to coat. Once the wok and oil start to smoke, add the beef, and use your metal wok spatula to spread the beef in one even layer. Sear for 30 seconds. Turn the beef to sear the uncooked sides for another 30 seconds. At this point, the beef should be about 80% done. Turn off the heat and transfer the beef back to the marinade bowl.
- Next, with the heat back on high, add the ginger and 1 tablespoon of oil to the wok. Cook for 10 seconds, and add the garlic. After 5 seconds, add the mushrooms and stir fry for another 15 seconds, giving them a good sear. Add the Shaoxing wine.
- Next, add the snap peas and the bok choy, and stir fry on the highest heat for another 20 seconds until the bok choy begins to wilt. Stir in the beef and your prepared sauce mixture. Gather everything in the center of the wok.
- When everything comes back up to a simmer, and the sides of the wok begin to super-heat, Stir fry everything in a circular motion so the beef and vegetables hit the sides of the wok--this gets you that wok hay flavor!
- Pour the cornstarch slurry in the center of the wok while stirring. The sauce will immediately thicken, so work fast to stir everything together for another 20 seconds to evenly coat the beef and vegetables in the sauce. There should not be any standing sauce - everything should be clinging to the beef and vegetable stir fry. This is the classic restaurant-style preparation, but you can add more stock and salt or soy sauce to taste if you like a saucier stir-fry.
- Turn off the heat and transfer your beef vegetable stir-fry to a serving plate; you can also dish it out individually on a bed of rice for a great one-plate meal. Enjoy immediately. Though you probably don't need us to tell you that.
Nutrition Facts : Calories 377 kcal, Carbohydrate 12 g, Protein 29 g, Fat 23 g, SaturatedFat 6 g, Cholesterol 68 mg, Sodium 797 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
ASIAN BEEF AND VEGETABLE STIR-FRY
Steps:
- 1)Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips. 2)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. 3)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. 4)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.
ASIAN BEEF & VEGETABLE STIR-FRY
Make and share this Asian Beef & Vegetable Stir-Fry recipe from Food.com.
Provided by Dancer
Categories Rice
Time 28m
Yield 6 serving(s)
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 the 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.
Nutrition Facts : Calories 375.3, Fat 17.9, SaturatedFat 6.5, Cholesterol 63.3, Sodium 361.6, Carbohydrate 30.5, Fiber 0.5, Sugar 1.4, Protein 21.2
More about "beef stir fry asian style food"
ASIAN BEEF STIR-FRY - BEEF - IT'S WHAT'S FOR DINNER
From beefitswhatsfordinner.com
Cuisine Asian/IndianCategory EntréeServings 4Total Time 30 mins
- 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.
HOW TO PREPARE BEEF FOR STIR-FRY - THE WOKS OF LIFE
From thewoksoflife.com
5/5 (43)Category BeefCuisine ChineseTotal Time 1 hr 30 mins
- Add baking soda and water to the sliced beef and massage with hands until all of the liquid is absorbed. Let stand 1-2 hours.
- Add oil, oyster sauce/soy sauce, Shaoxing wine (optional), and cornstarch to the beef. Set aside to marinate for 15-30 minutes, and then your beef is ready to use.
40 ASIAN STIR-FRY RECIPES THAT WON'T HAVE YOU MISSING TAKEOUT
From tasteofhome.com
Author Christine Rukavena
BEEF STIR-FRY RECIPES | ALLRECIPES
From allrecipes.com
10 BEST CHINESE BEEF AND VEGETABLE STIR FRY RECIPES | YUMMLY
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10 BEST CHINESE STIR FRY SAUCE FOR BEEF RECIPES | YUMMLY
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BEEF STIR FRY (QUICK AND EASY RECIPE) - CUBES N JULIENNES
From cubesnjuliennes.com
4.8/5 (12)Category Dinner, Main CourseCuisine Asian, ChineseCalories 375 per serving
- To start with, combine thinly sliced beef with soda, toss it well using fngers and refrigerate for 30 minutes.
- In a small bowl, combine all the ingredients very well ensuring cornstarch is fully incorporated. (see not Note 2)
EASY ASIAN STIR-FRY - BEEF
From beefitswhatsfordinner.com
Cuisine Asian/IndianCategory EntréeServings 4Total Time 30 mins
- Cut beef steak lengthwise in half, then crosswise into 1/8-inch thick strips. Place beef and 1/4 cup stir-fry sauce in food-safe plastic bag; turn beef to coat. Close bag securely and marinate in refrigerator 30 minutes to 2 hours.
- Heat large nonstick skillet over medium heat until hot; add vegetables and water. Cover and cook 7 to 8 minutes or until crisp-tender, stirring occasionally. Remove vegetables; keep warm.
- Remove beef from marinade; discard marinade. Heat 1 teaspoon oil in same skillet over medium-high heat until hot. Add 1/2 of beef and garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining oil, beef and garlic.
- Return vegetables and beef to skillet. Stir in remaining 1/2 cup stir-fry sauce; cook and stir 1 to 2 minutes or until heated through. Garnish with sesame seeds, if desired.
THE BEST BEEF STIR FRY RECIPE - MOMSDISH
From momsdish.com
4.8/5 Total Time 30 minsCategory MeatsCalories 478 per serving
- Preheat the skillet with olive oil and cook beef until it's cooked through. Season with Asian seasoning. To the cooking beef, add brown sugar, 2 tablespoons of soy sauce and sesame oil. Cook until the beef is browned and remove beef from the skillet.
- Dice carrots into thin strips and dice onions into half rings. Cook onions in the skillet on a medium heat until they're softened, add carrots and cook until they're also softened.
- Stir in snow peas, season with 1 tablespoon of soy sauce and cook for another 2 minutes. Press garlic into the mixture and stir to combine. Add beef into the vegetable mixture and stir to combine.
ASIAN GROUND BEEF STIR FRY - POSH JOURNAL
From poshjournal.com
5/5 (3)Category Main CourseCuisine AsianTotal Time 20 mins
- In a small mixing bowl: add soy sauce, black vinegar, sesame oil, white sugar. Whisk until well combined. Set aside.
- In a large skillet, heat the oil over high heat and add beef, then season with a pinch of salt and pepper. Cook undisturbed for about 2-3 minutes on one side, then flip and repeat the same proces on the other side until the meat is browned.
- Using a wooden spatula, start break the meat into small pieces. Push the meat to the side of skillet.
HONEY GINGER SESAME BEEF STIR FRY - POSH JOURNAL
From poshjournal.com
Cuisine AsianEstimated Reading Time 1 minCategory Beef, MeatTotal Time 15 mins
- Add soy sauce, liquid amino, rice vinegar, sesame oil, honey. Continue to cook and stir for another 2 minutes
ASIAN GROUND BEEF STIR FRY RECIPE - FOOD.COM
From food.com
Servings 4Total Time 35 minsCategory MeatCalories 329 per serving
EASY STIR-FRY BEEF AND BROCCOLI - ASIAN CAUCASIAN FOOD BLOG
From asiancaucasian.com
4.9/5 (15)Calories 343 per servingCategory Dinner
- In a medium bowl, whisk together hoison sauce through red pepper flakes. Add the beef to the bowl and marinate for about 15 minutes. Meanwhile, prepare the vegetables.
- In a large wok, heat 1 tablespoon of oil over medium-high heat and add the beef strips. Cook until browned, about 2-3 minutes, being careful not to overcook. Reserve the leftover marinade. Remove beef from wok and set aside.
- Add 1 tablespoon of oil to the wok over medium-high heat. Add onion, peppers, garlic, and ginger, stirring for about 4 minutes until fragrant. Stir in the broccoli florets and cook until crisp-tender, about 4 minutes. Toss in the beef strips and leftover marinade. Cook another 1-2 minutes until heated through. Serve over steamed brown rice. Sprinkle with toasted sesame seeds.
BEEF STIR-FRY RECIPE - RECIPES.NET
From recipes.net
Cuisine CTotal Time 20 minsCategory Stir FryCalories 206 per serving
STIR-FRY | FOOD & WINE
From foodandwine.com
Estimated Reading Time 4 mins
BEEF MARINADE FOR A CHINESE STIR-FRY RECIPE
From thespruceeats.com
3.7/5 (22)Total Time 17 minsCategory EntreeCalories 305 per serving
ASIAN STYLE BEEF STIR FRY - ALL INFORMATION ABOUT HEALTHY ...
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