CHINESE BEEF STIR-FRY
For many people, the traditional Chinese Beef Stir-Fry is a favorite restaurant dish, but it's loaded with unnecessary fat and calories. I've made some simple, healthy swaps to this flavorful dish, and it is still just as tasty!
Provided by Brooke Farmer
Categories Dinner
Time 30m
Number Of Ingredients 15
Steps:
- Season the beef with salt and pepper, to taste.
- Place the seasoned beef and cornstarch in a resealable gallon-sized bag and shake it to coat each piece.
- In a small mixing bowl, whisk together the ginger, soy sauce, and orange juice and set it next to the wok or skillet.
- Over high heat, heat a wok or large nonstick skillet with tall sides. When hot, add the oil and swirl it around to coat the surface. The oil will look like it is rippling.
- Add the garlic and red pepper flakes to the wok, and stir them around until fragrant, about 30 seconds, and take them out, reserving them on a plate.
- Add the coated beef to the skillet, stirring it around for 1-2 minutes.
- With the beef still in the skillet, add the broccoli, bell pepper, snow peas, and water chestnuts and stir them around until tender-crisp, about 2-4 minutes.
- Add the set-aside sauce and cooked garlic and red pepper flakes, and cook until the sauce is slightly thickened and coating the beef and vegetables, about for 1 minute. Remove from the heat, and serve with optional rice as desired.
Nutrition Facts : ServingSize 1 cup, Calories 125 kcal, Carbohydrate 12 g, Protein 2 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 64 mg, Sodium 272 mg, Fiber 2 g, Sugar 4 g
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.
CHINESE BEEF WITH BROCCOLI STIR FRY RECIPE
Steps:
- Gather the ingredients.
- In a large bowl, mix together egg white, 1/2 tablespoon potato starch, rice wine, soy sauce, oyster sauce, sugar, and black pepper.
- Add the beef, completely covering it, and marinate for at least 30 minutes. If you want the beef to have more texture and be a bit softer then you can add the optional baking soda.
- Cut the broccoli into small individual florets.
- Boil a pot of water with 1 to 2 teaspoons of salt then blanch the broccoli in the water for 20 to 30 seconds.
- Drain the water and soak the broccoli in iced/cold water immediately to cool it down.
- Heat up a wok with oil, stir fry the garlic and ginger first then add beef and stir fry for 1 minute. Remove it from the wok and set aside.
- Wash the wok and dry it. Heat up a little bit of oil and stir fry the broccoli for 20 seconds.
- Then add the beef back in the wok and keep stir-frying for another 30 seconds.
- Stir in potato starch-water mixture and cook for 20 seconds.
- Add salt to taste and it's ready to serve with hot white rice.
Nutrition Facts : Calories 390 kcal, Carbohydrate 29 g, Cholesterol 89 mg, Fiber 5 g, Protein 44 g, SaturatedFat 4 g, Sodium 1993 mg, Fat 11 g, ServingSize 3 servings, UnsaturatedFat 6 g
SPICY CHINESE STIR FRY BEEF
As good as you can get in any restaurant. Its not hard to prepare at all and the flavour is a real taste sensation. The combination of the vegetables with the meat is delicious and just enough heat and spice to give this dish the nod from everyone.
Provided by JoyfulCook
Categories Vegetable
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 14
Steps:
- Cut the beef in thin slices, place in a dish with the garlic and the 1/2 tablespoon of Dark Soya sauce and the 1/2 tablespoon of light soya sauce. mix well, cover and place in the fridge to marinade for half an hour.
- Cut up the vegetables of your choice, I use the vegetables I have mentioned, add the ginger and set aside.
- Place the light soya sauce, oyster sauce, sesame sauce and the hot bean sauce in the water, mix the corn flour with enough water to make a paste and add it to the water.
- Heat wok; add half of the oil and stir fry the vegetables. Place in warm oven. Add remainder of the oil to wok and quickly stir fry the meat for just a minute or two. Add the liquid, stir until it thickens.
- Toss the vegetables back in and quickly stir.
- Serve with fried rice or noodles of your choice.
CHINESE BEEF STIR FRY IN OYSTER SAUCE
Make and share this Chinese Beef Stir Fry in Oyster Sauce recipe from Food.com.
Provided by classichef
Categories Vegetable
Time 50m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Slice beef thinly into 1 inch square. Put in a bowl and marinate for 1 hour.
- Heat wok and add 1 T oil, stir fry vegetable until crisp tender.
- Pour in seasoning sauce for veg, blend well and arrange vegetable on plate.
- Heat wok again and stir fry beef in 4 T oil till light brown, set aside.
- In the same wok, stir fry ginger and green onions.
- Add beef stir quickly then add the seasoning sauce.
- Stir until thickened and heated through.
- Pour over vegetable and serve with rice.
Nutrition Facts : Calories 436.8, Fat 32.6, SaturatedFat 9.4, Cholesterol 76, Sodium 1008.2, Carbohydrate 10.9, Fiber 1.6, Sugar 5.5, Protein 23.8
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.
CHINESE BEEF AND MANGO STIR FRY
This is a pretty well known Chinese recipe. I saw it on TV, but I've made a couple changes. For instance, the recipe originally called for grated orange peel, but when I first made the recipe I didn't have any oranges, so instead of using orange peels I added just a splash of triple sec. It came out very good and now I use it all the time.
Provided by Tabasco Saucy
Categories One Dish Meal
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine sugar, soy sauce, garlic, and triple sec in a large bowl an mix well.
- Add meat, combine and coat. Cover and refrigerate 1 to 4 hours.
- Drain meat, reserving marinade. Add cornstarch to reserved marinated and mix until blended; set aside.
- Add oil to a large wok or skillet and bring to medium heat.
- Stir fry steak for 3 minutes or until almost cooked through.
- Add broccoli and stir fry for another 3 minutes, or until tender.
- Add reserved marinade and mango and bring to a boil.
- Stir constantly for two minutes or until sauce thickens and coats the meat.
- Add chili powder. Season to taste with pepper.
- Serve over cooked rice.
Nutrition Facts : Calories 305.3, Fat 11.8, SaturatedFat 4.4, Cholesterol 38.6, Sodium 542.6, Carbohydrate 34.8, Fiber 0.9, Sugar 4.6, Protein 14.5
EASY BEEF STIR FRY
Quick and easy meal for a busy family. I some times use leftover beef ( or chicken or pork, all works well) Very easy to double, which is what I have to do with this family.
Provided by Jassybear
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Dissolve bouillon in hot water.
- Stir in soy sauce, cornstarch, wine and pepper. Heat oil in large skillet over medium-high heat; add vegetables, onion and garlic.
- Cook, stirring constantly until tender.
- Push vegetables to the side.
- Add meat and cook, stirring constantly, until no longer pink.
- Add bouillon mixture and green onions; stir together with beef and vegetables.
- Bring to a boil.
- Cook, stirring constantly until sauce is thickened.
- Serve over hot rice.
Nutrition Facts : Calories 307.1, Fat 20.9, SaturatedFat 6.5, Cholesterol 57.6, Sodium 1110.3, Carbohydrate 9.5, Fiber 0.9, Sugar 2.2, Protein 18.6
CHINESE VEGETABLE STIR FRY
My daughter found this on ABCNEWS.com and has made it several times now. Sometimes we are missing an ingredient the recipe calls for so we just add something different. We use a 4 ounce can of sliced mushrooms instead of the shitake. We also use frozen broccoli and snow peas to speed this recipe up.
Provided by Charlotte J
Categories Vegetable
Time 24m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Make 2 cups of rice as instructed on package and keep hot.
- Heat wok over medium heat and add the oil, increase to medium-high heat.
- Add the broccoli and water, stir-fry for 1 minute or until broccoli is bright green.
- Add carrots, snow peas, mushrooms, water chestnuts, garlic and ginger; stir-fry for 1 to 2 minutes or until tender crisp.
- In small bowl, combine the soy sauce, broth and cornstarch; mix well to dissolve.
- Add to wok and stir-fry for about 1 minute.
- Serve over rice.
CHINESE BEEF
Good stuff, I like making this. If you want it to be healthier, skip the deep fry step, and simply stir fry the beef in oil.
Provided by ampier
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Coat the beef in cornstarch and mix with the ingredients except the green onions.
- Sautee the garilc and ginger in the 2 teaspoons of vegetable oil (about 2 to three minutes).
- Put the rest in the skillet and cook.
Nutrition Facts : Calories 904.3, Fat 66.2, SaturatedFat 11.3, Cholesterol 46.5, Sodium 2092, Carbohydrate 51.2, Fiber 0.8, Sugar 40.6, Protein 28.2
CHINESE STIR-FRY
Make and share this Chinese Stir-Fry recipe from Food.com.
Provided by Cookin Okie
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cut beef into strips and brown in oil with onions.
- Add bouillon cubes, a few dashes of soy sauce and onion soup. (you can substitute dry onion soup and about 1 cup water).
- When it begins to boil, add vegetables and cover. Cook for apprx 10 mins, or until vegetables are crisp tender.
- Serve over prepared rice.
Nutrition Facts : Calories 877.6, Fat 13.4, SaturatedFat 4.9, Cholesterol 58, Sodium 1124.5, Carbohydrate 138.9, Fiber 8.2, Sugar 8.3, Protein 48.5
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