Fresh Lemon Pepper Beef Stir Fry Food

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.

LEMON SHRIMP STIR-FRY

Steps:

• In a small bowl, combine the first five ingredients. Stir in water and lemon juice until blended; set aside., In a large skillet or wok, stir-fry shrimp in oil for 1-2 minutes or until no longer pink. Remove with a slotted spoon and keep warm. In the same pan, stir-fry celery and peppers for 2 minutes. Add the mushrooms, peas and onion; stir-fry 3-4 minutes longer or until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add shrimp; heat through. Serve with rice.

FRESH LEMON PEPPER BEEF STIR FRY

Steps:

• Combine marinade ingredients in a bowl. Add beef and stir to coat. Let stand for 10 minutes.
• In the meantime combine glaze ingredients in a small bowl; stir until sugar is dissolved.
• Place a stir-fry pan over high heat until hot. Add oil and butter; stir until butter melts. Add garlic, lemongrass, shallots and cook; stirring, until fragrant, about 30 seconds. Add beef and stir-fry, until it is seared on the outside and slightly pink in center, about 4 minutes.
• Add glaze and toss to evenly coat meat. Serve.

FRESH VEGETABLE STIR FRY

Steps:

• In small bowl, stir corn starch, salt and broth until smooth; set aside.
• In large skillet heat corn oil on medium high heat, add green beans,onions and garlic cook, stirring quickly and frequently (stir fry) 2 minutes. Add zucchini, pepper and carrots: stir fry 2-3 minutes or until all vegetables are tender crisp.
• Stir corn starch mixture; add to skillet, stirring constantly, bring to a boil over medium heat and boil 1 minute.
• Stir in tomato and basil cook 1 minute, or until tomato is heated through.

FRESH VEGETABLE STIR-FRY WITH PEPPERY ORANGE BEEF

Steps:

• In a pot, bring the rice and water to a boil. Cover, reduce heat to low, and simmer 20 minutes.
• Heat the sesame oil in a skillet over medium heat, and cook 2 cloves garlic for 2 minutes, until tender. Melt the butter in the skillet. Season the beef with salt and 2 teaspoons red pepper flakes. Cook and stir the beef in the skillet 10 minutes, until evenly brown. Reserving pan drippings, transfer the cooked beef to a bowl, and coat with 3 tablespoons teriyaki sauce.
• Melt the remaining butter in a separate skillet over medium heat, and cook the remaining garlic 2 minutes, until tender. Remove garlic, and set aside. Stir the mushrooms and onions into the skillet, and cook until onions are tender. Mix in the cabbage, green bell pepper, red bell pepper, and yellow bell pepper. Cook 3 minutes, until tender but still crisp. Remove skillet from heat, and mix in remaining 1/2 tablespoon teriyaki sauce and 1/2 the reserved pan drippings.
• Heat the remaining pan drippings in the skillet over medium heat. Mix in the remaining red pepper flakes, teriyaki sauce from the beef bowl, the reserved garlic, cornstarch, brown sugar, beef broth, and orange jam. Cook 5 minutes, until thickened. Remove garlic, and stir in the beef to coat.
• Serve the beef and vegetables, along with some of the skillet juices, over the cooked rice. Top with chow mein noodles, and sprinkle with mustard powder.

FRESH VEGETABLE STIR-FRY

Steps:

• Combine the ingredients for the sauce in a bowl.
• In a large sauce pan or wok, heat vegetable oil over medium heat. Add onion, broccoli, carrots, and celery. Stir and cook for about 2 minutes.
• Add the zucchini and peppers, stir, cover the pan and cook for 1 minute.
• Add sauce, bring to a boil and cook for 1 minute, covered. Serve vegetables while hot.

YELLOW PEPPER BEEF STIR-FRY

Steps:

• In a large resealable plastic bag, combine 1 teaspoon cornstarch, 1 teaspoon brown sugar, garlic, pepper and 1 tablespoon vinegar. Add beef; seal bag and turn to coat. Refrigerate for at least 1 hour., In a bowl, combine the remaining cornstarch and brown sugar. Add the broth, soy sauce and remaining vinegar; stir until smooth. Set aside., In a large nonstick skillet or wok, heat oil; stir-fry beef until no longer pink. Remove and keep warm. In the same pan, stir-fry onion for 2 minutes. Add asparagus and yellow pepper; stir-fry for 5-6 minutes or until crisp-tender. , Return beef to the pan. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

BAKED FLOUNDER WITH FRESH LEMON PEPPER

Steps:

• Preheat oven to 425°.
• Combine first 5 ingredients. Place fillets on a jelly roll pan coated with cooking spray.
• Rub garlic mixture evenly over fillets. Bake at 425° for 8 minutes or until fish flakes easily when tested with a fork.
• Serve with lemon wedges, if desired.