THAI BEEF STIR-FRY
Make and share this Thai Beef Stir-Fry recipe from Food.com.
Provided by dale7793
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Thinly slice the beef across the grain into strips: easier if the beef is partially frozen.
- Combine ketchup, fish sauce, brown sugar, and lime juice in a bowl.
- Add beef strips, tossing to coat.
- Let stand at room temperature for 30 minutes to marinate.
- Stir broth, ginger, cornstarch, and crushed red pepper into reserved marinade and set aside.
- Heat the oil in a wok or large skillet over medium-high heat.
- Stir-fry the garlic in hot oil for 15 seconds.
- Add carrots, stir-fry for 3 minutes.
- Add green onion, cucumber, and sweet pepper and stir-fry for 1 to 2 minutes more or until vegetables are crisp-tender.
- Remove from wok.
- Add half of the beef to the hot wok or skillet.
- Stir-fry for 2 to 3 minutes or to desired doneness.
- Remove beef from wok and set aside.
- Stir-fry remaining beef.
- Return all beef to wok.
- Stir the broth mixture and add it to the wok, cooking and stirring until thickened and bubbly.
- Stir in vegetables and heat them through.
- Mix in the peanuts.
- Serve beef and vegetables over hot cooked rice.
Nutrition Facts : Calories 688, Fat 40.8, SaturatedFat 12.9, Cholesterol 114.2, Sodium 2417.1, Carbohydrate 43.1, Fiber 5.3, Sugar 28.9, Protein 41.9
GINGER THAI BEEF STIR-FRY
Thai cuisine teems with rich flavors and fragrances like ginger, lemon grass, garlic and beef. Its often simple and quick. Plus, authentic Thai ingredients are usually available in grocery stores. Lemon grass, a long, thin herb with gray-green leaves, is key to Thai cuisine. It enhances recipes with a light flavor and adds its lemony fragrance.
Provided by Barb G.
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in wok or medium frying pan.
- When oil is hot, add beef, ginger, garlic, lemon grass, bamboo shoots, beans, red pepper flakes and fish sauce.
- Cook 4 to 5 minutes on high heat, stirring.
- Remove from heat and add the lime juice.
- Serve over rice. Enjoy.
Nutrition Facts : Calories 632.1, Fat 29.7, SaturatedFat 10.6, Cholesterol 101.3, Sodium 781.3, Carbohydrate 54.2, Fiber 2.5, Sugar 1.3, Protein 34.7
GINGERED BEEF STIR-FRY FOR 2
A friend who owns a bed and breakfast in Maryland shared this recipe with me. It's a delicious and different way to cook asparagus. -Sonja Blow, Nixa, Missouri
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a large resealable plastic bag, combine 2 tablespoons soy sauce, sherry and ginger; add the beef. Seal bag and turn to coat; refrigerate for 30 minutes., In a small bowl, combine the cornstarch, broth, hoisin sauce, sugar and remaining soy sauce until smooth; set aside., In a large skillet or wok, stir-fry beef in 1 tablespoon oil until no longer pink. Remove and set aside. Stir-fry asparagus in remaining oil until crisp-tender. Add garlic; cook 1 minute longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Return beef to the pan; heat through. Serve with rice.
Nutrition Facts : Calories 359 calories, Fat 12g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 1099mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein.
BEEF & GINGER STIR-FRY
Try this quick and easy stir-fry using lemongrass, ginger and chilli to pack a punch. Cook everything in just one pan and enjoy as a midweek meal
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 16
Steps:
- Mix the beef and five-spice in a bowl, then set aside to marinate. Soften the noodles in boiling water following pack instructions, drain then set aside. Thinly slice the red chilli, leaving the seeds if you prefer a little extra heat. Mix with the garlic, ginger and lemongrass in a small bowl. Heat half the oil in a wok, add the chilli mixture and stir-fry for 1 min until softened but not coloured. Remove with a slotted spoon and set aside while you cook the beef.
- Heat the remaining oil, add the beef and stir-fry over a high heat for 1 min until browned and just cooked through.
- Return the chilli mixture to the pan with the sugar snaps, baby corn and half the spring onions. Stir-fry for 1 min more before adding the drained noodles. Mix to thoroughly combine, take off the heat and add a squeeze of lime juice, the soy sauce and fish sauce.
- Divide between four plates. Scatter with the peanuts, garnish with remaining spring onions and chopped coriander.
Nutrition Facts : Calories 349 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 33 grams protein, Sodium 3.58 milligram of sodium
GINGER BEEF STIR-FRY (PAD KHING NUAH)
I found this recipe in a beginners Thai cookbook by the Australian Women's Weekly and tweaked it slightly. It is simple to make and has a lovely ginger kick. I suggest serving with basmati rice, however rice noodles also work well. A tip from the book is to put the beef in the freezer for an hour before preparing so that it is easier to slice thinly.
Provided by sabrina
Categories Steak
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Slice peeled ginger thinly, stack slices then slice again into thin slivers.
- Heat half of the oil in the wok and stir fry the beef in batches, until browned all over.
- Heat remaining oil in wok; stir-fry ginger and garlic until fragrant.
- Add beans; stir-fry until just tender.
- Return beef to wok with onion, sugar and sauces; stir-fry until sugar dissolves and beef is cooked as desired.
- Remove from heat and toss basil leaves through stir-fry.
Nutrition Facts : Calories 474.5, Fat 28, SaturatedFat 8.7, Cholesterol 122, Sodium 1513.6, Carbohydrate 8.7, Fiber 1.7, Sugar 1.5, Protein 45.4
GINGER BEEF STIR-FRY
Based on Miraklegirl's "Crispy Ginger Beef" (recipe #107072). I modified her recipe based on the ingredients I had on hand. The sauce turned out really yummy, so I'm posting my version here for safe-keeping. (My husband and I aren't huge stir-fry fans, so now that I've found a recipe we both enjoy I'd better not lose it...) Of course, the meat and veggies can be substituted for whatever you have handy (or make it meatless if you want).
Provided by Recipe Book Worm
Categories Vegetable
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 15
Steps:
- Note, because this cooks pretty fast, have all your measuring, chopping, etc done beforehand. Also, if you are planning on serving it on rice or noodles, they should be ready or almost-ready when you begin stir-frying.
- Combine cornstarch and water in a medium bowl. Add beef strips & toss to coat.
- Heat oil in wok or large skillet (on high heat). Toss in beef and stir-fry until cooked (3-5 minutes or so). Remove and set aside.
- Put veggies, garlic & ginger in the pan & stir-fry for about 5 minutes or so.
- Combine soy sauce, vinegar, brown sugar & cayenne pepper; add to pan.
- Bring to a boil, then add the cooked beef.
- Continue to stir-fry until heated through. Top with sesame seeds.
Nutrition Facts : Calories 807.5, Fat 32.8, SaturatedFat 9.9, Cholesterol 83.7, Sodium 1457.3, Carbohydrate 100.7, Fiber 5.4, Sugar 60.8, Protein 29.6
GINGER BEEF STIR-FRY
This savory stir-fry showcases tender slices of beef, while colorful carrots add crunch. For devoted meat-and-potatoes fans, replace the rice with mashed potatoes. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Mix 1 tablespoon cornstarch, water and salt; toss with beef. In a small bowl, mix broth, soy sauce, sugar, orange zest and remaining cornstarch until smooth., In a large skillet, heat 2 teaspoons oil over medium-high heat; stir-fry half of the beef until browned, 2-3 minutes. Remove from pan. Repeat with additional 2 teaspoons oil and remaining beef., Stir-fry carrots in remaining oil 2 minutes. Add ginger, garlic and, if desired, pepper flakes; cook and stir until fragrant, about 30 seconds. Stir broth mixture and add to pan; bring to a boil. Cook and stir until slightly thickened. Stir in beef; heat through. Serve with rice.
Nutrition Facts : Calories 334 calories, Fat 14g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 928mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 1g fiber), Protein 38g protein.
STIR FRIED BEEF WITH GINGER
This is a very simple but tasty recipe for ginger beef. I like to add 3 cloves of garlic minced but that is optional. White wine or apple juice can be substituted for the Sherry but Sherry is best
Provided by Bergy
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle the steak with salt, cornstarch and 1 1/2 tsp of the oil.
- Heat remaining oil in a skillet.
- Add steak and ginger and stir fry over high heat for 2 minutes.
- Stir in soy sauce, wine, sugar and the cornstarch/water mixture.
- Stir fry 1 minute longer.
- Add green onions, stir and serve.
GINGER BEEF STIR-FRY
This stir-fry comes together for quick weeknight meal. I do not suggest dry garlic powder or dry ginger, as you will not get the flavor profile fresh ginger and garlic bring. Serve on top of cooked rice.
Provided by thedailygourmet
Categories Main Dish Recipes Stir-Fry Beef
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Mix vegetable broth, soy sauce, honey powder, ginger, sesame oil, cornstarch, garlic, and red pepper flakes together in a small bowl.
- Heat vegetable oil in a wok until simmering. Add skirt steak, salt, and pepper. Cook until browned, about 5 minutes. Add stir-fry vegetables. Pour in sauce mixture. Cook until vegetables are heated through, about 5 minutes.
Nutrition Facts : Calories 189.2 calories, Carbohydrate 11.6 g, Cholesterol 25.2 mg, Fat 11.6 g, Fiber 0.5 g, Protein 15.1 g, SaturatedFat 2.9 g, Sodium 1083.7 mg, Sugar 0.8 g
THAI BEEF STIR-FRY
A distinctive peanut sauce complements this colorful combination of tender sirloin strips, cauliflower, carrots, broccoli and mushrooms. I like to dish it up over spaghetti, but you could use fried noodles instead. -Janice Fehr, Austin, Manitoba
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, combine the first 8 ingredients until smooth; set aside. In a large cast-iron skillet or wok, stir-fry beef in 3 tablespoons oil until meat is no longer pink. Remove and keep warm., In the same skillet, stir-fry broccoli, cauliflower and carrots in remaining oil for 5 minutes. Add mushrooms; stir-fry until the vegetables are crisp-tender, 3-5 minutes., Stir broth mixture and add to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; add beef and peanut butter. Cook and stir over medium heat until peanut butter is blended. Serve with spaghetti. Sprinkle with peanuts. Freeze option: Do not cook spaghetti. Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Cook spaghetti according to package directions. Place beef mixture in a large skillet and heat through, stirring occasionally; add a little broth if necessary. Serve with spaghetti and sprinkle with peanuts.
Nutrition Facts : Calories 586 calories, Fat 32g fat (6g saturated fat), Cholesterol 61mg cholesterol, Sodium 974mg sodium, Carbohydrate 35g carbohydrate (22g sugars, Fiber 5g fiber), Protein 42g protein.
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- Mix the cornflour, tamari and 2 tbsp cold water in a small bowl. Grate in 1 garlic clove and half the ginger, add most of the sliced chilli and stir. Finely slice the remaining garlic and ginger and set aside.
- Heat a splash of oil in a wok or large heavy-based frying pan over a medium heat. Add the set-aside garlic, ginger and chilli , then fry until just golden and crisp. Remove with a slotted spoon and set aside.
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- In a small bowl, whisk together the sherry, water, soy sauce, sugar, ground ginger, and red pepper flakes. Set aside.
- In a large skillet, brown the beef, 6 to 7 minutes. Add the green onions, asparagus, and chilis; stir-fry until the veggies begin to soften, about 2 to 3 minutes. Then add the cooking sauce; cook for another minute. Combine the cornstarch and water in a small jar; shake to mix. Pour the cornstarch mixture into the skillet. Bring to a boil; then reduce to a simmer. Continue to cook, stirring, until thickened.
- Serve immediately over cooked rice or noodles. Garnish each bowl with sesame seeds, red pepper flakes and/or chopped fresh parsley.
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- Heat oil in wok or medium frying pan, when oil is hot, add beef, ginger, garlic, lemon grass, bamboo shoots, beans, red pepper flakes and fish sauce.
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