Beef Stir Fry With Amarula Coconut Cream Food

BEEF STIR-FRY

Steps:

• Put the beef in a medium non-metallic bowl and cover with the vinegar, soy and Worcestershire sauce. Leave to marinate for 20 mins, or if you have the time, overnight.
• Heat a small dry wok until it's very hot. Tip in the beef, marinade and spring onions, stir fry for 2 mins. Add the roasted peppers, then stir fry for a further 2 mins. Divide the stir fry between shallow bowls and serve with some boiled rice.

BEEF STIR FRY

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.

SPICY BEEF & PEPPER STIR-FRY

Steps:

• In a large bowl, toss beef with ginger, 2 garlic cloves, pepper and 1/2 teaspoon salt; let stand 15 minutes. In a small bowl, whisk coconut milk, sugar, chili sauce, lime zest, lime juice and remaining salt until blended., In a large skillet, heat 1 tablespoon oil over medium-high heat. Add beef; stir-fry until no longer pink, 2-3 minutes. Remove from pan., Stir-fry red pepper, red onion, jalapeno and remaining garlic in remaining oil just until vegetables are crisp-tender, 2-3 minutes. Stir in coconut milk mixture; heat through. Add spinach and beef; cook until spinach is wilted and beef is heated through, stirring occasionally. Sprinkle with green onions and cilantro.

QUICK BEEF STIR-FRY

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.

BEEF STIR FRY WITH NOODLES

Steps:

• Combine soy sauce, broth, brown sugar, garlic, and ginger in a small mixing bowl. Place half of the mixture in a gallon-sized Ziploc bag, add sliced beef, seal (pressing as much air out as you can), and refrigerate for at least 2 hours.
• Add cornstarch to remaining mixture in bowl and stir until smooth, cover and refrigerate until ready to use.
• Prepare linguini noodles according to package directions. While noodles are cooking, heat 2 teaspoons oil in a large skillet over medium-high heat and add steak slices, discarding excess marinade. Stir-fry until just browned, remove steak from skillet and set aside.
• Add remaining oil to the same skillet and stir-fry peppers, onion, carrots, and broccoli until onions become clear and soft. Add cabbage and beef to the skillet and cook until cabbage becomes soft.
• When noodles are done cooking, drain and toss with beef/vegetable mixture, adding the reserved sauce mixture. Toss until noodles are coated in sauce. Top with sesame seeds and/or red pepper flakes (optional) and serve immediately.

COCONUT-BEEF STIR-FRY OVER RICE

Steps:

• 1. Cut steak diagonally across the grain into thin strips. Place in a shallow glass or metal pan. Sprinkle with turmeric and chili powder, tossing to coat. Cover and chill 30 minutes. Pour oils into a nonstick skillet. Heat over medium-high heat until hot. Add steak; stir fry until browned. Remove and set aside.Add ginger, garlic, and onion; stir fry until crisp tender. Stir in coconut milk. Cook, stirring often, 2-3 minutes or until slightly thickened. Stir in steak and red pepper. Put over cooked rice and sprinkle with green onion.

BEEF STIR-FRY

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.

UMAMI BEEF STIR-FRY

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.

VEGETABLE BEEF STIR-FRY

Steps:

• In a large bowl, combine the first five ingredients; add beef and toss to coat. Refrigerate for 15 minutes. For sauce, in a small bowl, combine the cornstarch, broth, ketchup, soy sauce and sesame oil until smooth; set aside., In a large nonstick skillet or wok coated with cooking spray, stir-fry the beef mixture in 1 teaspoon canola oil until no longer pink. Remove and keep warm. Stir-fry the onion in remaining canola oil for 2 minutes. Add green pepper; stir-fry for 2 minutes. Add tomatoes; stir-fry 1 minute longer., Return beef to the pan. Stir sauce; add to beef and vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened.

BEEF MARINADE FOR A CHINESE STIR-FRY

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.

BEEF STIR FRY WITH AMARULA & COCONUT CREAM

Steps:

• Heat sesame oil in wok and fry the spring onion, ginger, garlic and chilli. Add the beef strips and fry until almost cooked. Season with salt and pepper. Add the coconut cream and simmer for 10 minutes. Add the Amarula Cream and allow to heat through. Serve with coriander leaves and egg noodles.

BEEF STIR FRY

Steps:

• Ensure meat and all vegetables are cut prior to cooking.
• Heat vegetable oil in a large wok or skillet over high heat. When oil is near it's smoking point, cook and stir beef until browned, 3 to 4 minutes. It will continue cooking later, so it doesn't need to be fully cooked at this point. You just want a nice sear on it.
• Transfer beef to a plate. Add broccoli, bell pepper, carrots, zucchini, and green onion to the center of the wok. Cook and stir vegetables for 2 minutes. Add garlic, ginger, and red pepper flakes and stir well.
• Add beef into vegetables and season with soy sauce, fish sauce, and sesame seeds. Continue to cook and stir until vegetables are tender, about 2 more minutes.
• Serve hot over rice or noodles.