Oriental Style Beef Tips And Veggie Stir Fry Food

BEEF STIR FRY WITH RICE

Steps:

• In a saucepan over medium heat, combine the 1/2 cup water, ketchup, soy sauce, cornstarch, honey and red pepper. Cook until a thick sauce is formed, stirring very frequently. (This should happen pretty quickly.)
• In another saucepan, bring the 2 cups of water to a boil. Add the rice, reduce the heat to a simmer and cover the pan. Cook until the rice is tender and the water has been absorbed, 16-18 minutes. Let it sit for a few minutes, then fluff with a fork.
• Heat the oil in a large skillet over high heat. Add the steak in batches, being careful not to overcrowd the pan. Cook until the steak is browned. Remove the meat to a plate or bowl.
• Add the carrots to the pan and cook until tender, 4-5 minutes. (You may need to add another touch of oil.) Return the meat to the skillet along with the peas and green onions and cook just until heated through. Stir in the cooked rice and the stir fry sauce and stir to combine.
• Serve topped with the chopped peanuts.

ASIAN BEEF VEGETABLE STIR-FRY

Steps:

• In a small bowl, combine the cornstarch, consomme, soy sauce and sugar until smooth; set aside. In a large skillet or wok, stir-fry beef in batches in hot oil for 2-3 minutes or until no longer pink. Remove and keep warm. , In the same pan, stir-fry onion and celery for 5 minutes. Add mushrooms and green onions; stir-fry 3-4 minutes longer or until vegetables are tender. , Return beef to the pan. Add spinach. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir until thickened. Serve with rice if desired.

ASIAN BEEF AND VEGETABLE STIR-FRY

Steps:

• Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.
• Combine vegetables and 3 tablespoons water in large nonstick skillet. Cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain.
• Heat same pan over medium-high heat until hot. Add half of beef and half of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove. Repeat with remaining beef and garlic.
• Return all beef and vegetables to pan. Add stir-fry sauce and crushed red pepper; heat through. Serve over rice. Sprinkle with peanuts, if desired.

ASIAN BEEF AND VEGETABLE STIR FRY

Steps:

• Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.
• Combine vegetables and 3 tablespoons water in large nonstick skillet. Cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain.
• Heat same pan over medium-high heat until hot. Add 1/2 of beef and 1/2 of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove. Repeat with remaining beef and garlic.
• Return all beef and vegetables to pan. Add stir-fry sauce and red pepper; heat through. Spoon over rice. Sprinkle with peanuts, if desired.
• Beef. It's What's For Dinner

STIR-FRY BEEF AND VEGETABLES

Steps:

• Toss beef in bowl with soy sauce and sherry. Cover and marinate for 30 minute.
• Prepare vegetables. Set aside.
• Heat oil in wok or wide frying pan over low heat. Add garlic and saute over high heat.
• Add drained beef (reserve marinade). Stir-fry until meat is cooked.
• Add onions, celery, broccoli and mushrooms. Cover and steam about 5 minute.
• Mix marinade with cornstarch and pour into pan. heat to boiling. Cook for a few seconds until thickened. Turn into serving dishl Garnish with the tomato if you like. Serve at once.

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.

GINGER AND SCALLION BEEF STIR-FRY

Steps:

• Put the beef in the freezer until it's half frozen.
• Cut the beef into thin slices, against the grain.
• Marinate the beef with (A) for 15 minutes.
• Remove the skin of the ginger. Slice thinly.
• Cut the scallion lengthwise into sections of about 4 cm.
• Prepare the stir-fry sauce by combining all the ingredients in the 'stir fry sauce' section of the ingredient.
• Heat up some vegetable oil in a wok.
• Saute the slices of ginger over low heat until they turn fragrant. (about 1/2 min).
• Add the white section of the scallion. Stir fry for half a minute.
• Add the sliced beef. Turn up the heat. Stir and flip the beef quickly to avoid sticking on the surface of the wok.
• When the beef is just cooked, i.e. the color changed from pinkish to brown, add the seasoning (C),
• Add the scallion. Add the Shaoxing wine. Stir-fry over high heat for 15 seconds.
• Add the sesame oil . mix and serve.

ORIENTAL STYLE BEEF TIPS AND VEGGIE STIR FRY

Steps:

• In a medium sized bowl, combine all sauce ingredients mixing well. Set aside.
• In a large skillet, over medium heat add water and veggies.
• Cook until crisp tender, about 8 to 10 minutes.
• Remove.
• Add oil and beef cook until lightly browned.
• Add sauce, bring to a rolling boil.
• Cover and reduce heat; simmer for 25 minutes.
• If sauce needs to be thickened just add 2 teaspoons cornstarch that has been mixed with 2 tablespoons water.
• Return veggies back to skillet.
• Heat for about 8 to 10 minutes or until veggies are hot.

BEEF AND VEGETABLE STIR FRY

Steps:

• In a large skillet or wok, heat 1 tablespoon of oil over high heat. Add the beef and stir-fry for about 3 minutes. Remove beef and reserve. To the same wok, add the remaining oil and saute the onions, garlic, and ginger. Add the stir-fry vegetable medley, mushrooms, water chestnuts, and red bell peppers. Stir-fry for about 3 minutes and return the beef to the wok. Stirring constantly, add the oyster sauce and crushed red pepper flakes. In a small bowl, whisk the stir-fry seasoning mix with 1/8 cup water until combined. Add the seasoning mixture to the wok and stir for another 3 minutes. Serve with steamed instant white rice.