Garlic Beef Stir Fry Food

GARLIC BEEF STIR-FRY

Steps:

• Cook rice as directed on package.
• Meanwhile, toss meat with 1 Tbsp. of the dressing and the garlic. Add cornstarch; mix well. Heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add meat mixture; stir-fry 3 min. or until meat is cooked through. Remove from skillet; cover to keep warm.
• Add vegetables, soy sauce, ginger and remaining dressing to skillet; stir-fry 5 min. or until vegetables are crisp-tender. Return meat mixture to skillet; stir-fry 1 min. or until meat is heated through and sauce is thickened, stirring occasionally. Serve over rice; sprinkle with peanuts.

GINGER AND GARLIC BEEF STIR FRY

Steps:

• Ginger Sriracha Sauce: 1. In a small bowl, whisk cornstarch, ginger, soy sauce, sugar, and sriracha. Set aside. Beef: 1. Make the marinade by whisking cornstarch, mirin, ginger, garlic, sesame oil, soy sauce, vinegar, and sugar together in a large bowl. 2. Add beef to the cornstarch-mirin mixture and toss. Set aside to marinate at room temperature for 20 minutes. Or cover and refrigerate for at least 4 hours or overnight. 3. Heat a wok or large sauté pan over very high heat. Strain meat from marinade. 4. Add peanut oil to the wok or pan and stir fry meat, in small batches, for 1 to 2 minutes, until just browned on the outside. Don't overcook, meat will continue to cook while resting. Transfer meat from wok or pan and place on a plate. 5. Add ginger-sriracha sauce and scallions and add all the meat back to the pan. Stir to coat. Transfer to a shallow pan or platter and garnish with sesame seeds. Serve with Quick Shiitake Lo Mein, and Chinese Long Beans.

BEEF AND GARLIC SCAPE STIR-FRY

Steps:

• Marinate the beef in the garlic, ginger, Shao Xing, light soy sauce, cornstarch and sesame oil for 20 minutes.
• Heat the oil in a pan.
• Add the beef and stir-fry until cooked, about 2-3 minutes and set aside.
• Heat the oil in the same pan.
• Add the garlic, ginger and red chili pepper flakes and saute until fragrant, about 30 seconds.
• Add the garlic scapes and water chestnuts and stir-fry for 1 minute.
• Mix the beef stock, light soy sauce, oyster sauce and cornstarch in a bowl.
• Add the liquid mixture to the pan, bring to a boil and simmer until it thickens.
• Add the beef and the sesame oil and remove from heat.
• Serve over steamed rice and garnish with the green onions.

GARLIC GINGER BEEF

Steps:

• In a large resealable plastic bag, combine 2 tablespoons soy sauce, balsamic vinegar, 1 teaspoon garlic, brown sugar and 1/2 teaspoon ground ginger or 2 teaspoons gingerroot; mix well. Add the beef. Seal bag and turn to coat; refrigerate for at least 1 hour, turning once. In a bowl, combine the cornstarch, broth, ketchup, sherry or vinegar, steak sauce, cayenne and remaining soy sauce until smooth; set aside., In a large nonstick skillet or wok, stir-fry beef in batches in 2 teaspoons hot oil until no longer pink. Remove and keep warm. In the same pan, stir-fry red peppers and onions in remaining oil for 2 minutes. Add the peas and remaining garlic and ginger; stir-fry for 2-3 minutes or until vegetables are crisp-tender. Return beef to the pan. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice if desired.

BEEF & GARLIC SCAPES STIR FRY

Steps:

• Whisk first 6 ingredients together in a bowl.
• Slice beef across the grain into thin strips, add to bowl& toss to coat; let stand for 15 minutes.
• Cook garlic scapes in a pot of boiling salted water until tender-crisp, about 2 minutes; drain& refresh under cold water.
• Drain again, pat dry& set aside.
• Wearing rubber gloves, cut hot pepper in half lengthwise, deseed& finely slice.
• Heat 1 tbsp of the oil in a wok or deep skillet over high heat.
• Stir fry beef in batches, using remaining oil as necessary, until browned but still pink inside, about 2 minutes; transfer to a bowl.
• Stir fry hot pepper& salt for 1 minute; return beef, any accumulated juices, scapes& stock to wok and stir fry until hot, about a minute.

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.

GINGER GARLIC BEEF STIR-FRY

Steps:

• Mix beef and eggs together in a bowl.
• Dissolve 3/4 cup cornstarch in 1/2 cup cold water, the add to the beef/egg mixture; toss to combine with beef.
• In a small bowl whisk together soy sauce, cooking wine, vinegar, sesame oil and sugar; set aside.
• Heat about 3-4 tablespoons vegetable oil in a wok to hot but not smoking.
• Add in the beef mixture to the hot oil adding in batches at a time; separate with a fork, cook stirring frequently until crispy, repeat with remaining beef; set aside and drain oil in the wok.
• Add in about 1 tablespoon fresh oil to the wok, then add in dried chili flakes, carrots, green onion, fresh chopped ginger and garlic; saute until the carrots are crisp-tender (about 2 minutes).
• Add in the soy sauce mixture; bring to a boil.
• Add in the cooked beef strips; mix to combine until coated and heated through.
• Serve over cooked hot rice.

GARLIC BEEF

Steps:

• Add beef to a large bowl. Sprinkle cornstarch over beef. Toss beef until evenly coated.
• Add oil and garlic to your wok or a deep skillet and bring to medium-high heat. Cook garlic until lightly browned. Add in beef. Stir and cook beef until half cooked.
• Add in garlic powder and soy sauce. Stir to evenly coat beef in sauce. Cook until beef is fully cooked. Taste and adjust sauce as needed. Garnish with scallions.

STIR-FRIED BEEF WITH GARLIC AND PEPPER SAUCE

Steps:

• Heat wok over medium high heat until hot.
• Add 3tsp oil.
• Swirl to coat.
• Add onion and garlic. Stir-fry 1-2 minutes. Transfer to bowl.
• Increase heat to high, Add 3 tsp oil and half the beef. Stir fry for 3 minutes. Remove from wok to plate. Repeat with remaining beef.
• Blend together 1 tablespoon stock and cornflour. Combine mixture with remaining stock, pepper, soy and hoisin sauce. Pour into wok.
• Cook stirring for 3 minutes until sauce comes to the boil.
• Return beef and onion mixture to wok.
• Stir fry 2 minutes until all heated through.

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.

SPICY GARLIC BEEF STIR FRY

Steps:

• In a small mixing bowl, dissolve beef bouillon cube in boiling water. Set aside to cool.
• Place beef and steak seasoning in a plastic resealable bag. Seal bag, releasing as much air as possible, and toss/squeeze with hands until well coated. Marinate for 30 minutes at room temperature.
• Once beef bouillon mixture has cooled, whisk in soy sauce, garlic powder, ginger, cayenne pepper and cornstarch. Set aside.
• In a wok, heat 1 tbs. oil until glistening. Brown beef strips on both sides, leaving a slight tinge of pink in the middle. Remove to another dish, cover and set aside.
• Add remaining 1 tbs. oil to wok. Add vegetables and black pepper and cook until crisp-tender. Once vegetables are cooked, return beef to wok and toss to combine.
• Make a well in the center of the wok and add sauce mixture, stirring constantly until slightly thickened. Then toss all together.
• Serve immediately over rice.

GROUND BEEF STIR FRY WITH GARLIC GINGER SAUCE

Steps:

• Add the beef to a large skillet over medium-high heat. Cook the meat, stirring it to break up the pieces occasionally, until it is mostly brown, about 5 minutes.
• While the beef cooks, chop the veggies and make the sauce. Add the tapioca or cornstarch to a measuring cup or bowl. Add a splash of the beef broth and mix. Add the rest of the broth and remaining sauce ingredients and mix again.
• When the beef is mostly cooked, add the mushroom and cook them for 5 minutes. If there is more than 1 tablespoon of the oil in the pan remove it by tilting the pan to the side and using a spoon to scoop it out. If there is less, add a splash of oil.
• Add the remaining veggies to the pan and cook for 5-6 minutes, or until they are crisp-tender.
• Stir the sauce to mix up the starch then pour it into the pan. Once the sauce has thickened (1-2 minutes) serve the stir fry over rice or cauliflower rice.

STIR FRIED GARLIC BEEF WITH BROCCOLI

Steps:

• Slice the steak very thinly, the easiest way to do this is to have it half frozen when you slice it.
• Put sliced steak in a bowl with the sherry, soy sauce and the cornstarch, and a little salt, let it rest for 20 minutes.
• Put 2 tbsp oil in a skillet.
• Add garlic, stir fry for 1-2 minutes.
• add mushrooms stir fry 2 minutes.
• Remove and keep warm.
• put 2 tbsp of oil in the skillet and stir fry the beef until nicely browned, remove and keep warm.
• Add 1 tbsp oil and stir fry the green onions for 1 min, remove and keep warm.
• Pour in the chicken stock, heat to bubbling add Broccoli cover and steam for 3- 4 minutes.
• remove lid and put all the ingredient together.
• Heat through but do not over cook.
• Serve over rice or noodles.

CHILLI & GARLIC BEEF STIR FRY

Steps:

• Toss steak in 2 tbsp oil. Stir together ketchup and soy sauce in a jug.
• Heat wok over high heat then stir fry the steak for 1 minute. Remove and set aside. Reduce heat and heat the remaining oil, add the chilli, garlic and peppers, thyen stir fry for 30 secs. Add ketchup mixtuer and bring to boil. Return steak to wok, cover and simmer for 2 mins. Toss through spring onion, cook for 1 minute more then serve.

GARLIC PEPPER "BEEF" STIR-FRY, CHINESE-STYLE (VEGAN)

Steps:

• You can see the photos above to see a step-by-step on how this dish is cooked.
• Rehydrating the soy/plant-based meat: Rehydrate the pieces by placing these in a heat proof bowl and soaking in boiling hot water until doubled or even tripled in size. You can also rehydrate the soy pieces overnight. I simply place these in a container and add room temperature water to soak the chunks in.
• Squeeze out the liquid from each piece. If your soy pieces are the type that are in larger pieces, you can break these apart into small pieces/strips.
• Meanwhile, prepare the sauce by mixing everything together. Feel free to adjust to your taste.
• Mix the rehydrated soy chunks/protein with the corn starch, sesame oil, grated ginger, Shaoxing wine (or broth). Coat the pieces well. Leave to sit for at least 10 minutes. You can prepare this beforehand and just leave in the refrigerator until read to cook.
• Stir-frying: Heat a large skillet or wok over medium high heat. Once hot, add in some oil. Stir-fry the onion and bell peppers over med high heat for 3-4 minutes until lightly browned and the bell peppers are tender. Move the onions to the side of the pan, then add in some more oil. Stir-fry the garlic until aromatic, around 1-2 minutes.
• Mix everything together then add in the soy strips/plant-based meat.
• Cook the pieces down for 1-2 minutes over med high heat. Give the sauce another good mix to make sure the start isn't sitting at the bottom. Pour in the sauce and then mix well to coat all of the pieces. Cook for 4-5 minutes or until the pieces have absorbed the sauce and the sauce has thickened. Lower the heat to medium if needed and keep an eye out and make sure to move the pieces around to make sure to nice and cooked, but be careful not to leave these to burn since the sauce has sugar that can easily burn.
• Taste the pieces and feel free to season with more vegetarian mushroom oyster sauce or soy sauce, to taste if needed. You can also add more freshly ground black pepper, if you'd like.
• Turn off the heat then serve your garlic black pepper "beef" with some steamed rice or noodles for a perfectly hearty meal.