THAI STIR-FRIED NOODLES WITH VEGETABLES
Steps:
- Gather the ingredients.
- Boil the noodles in lightly salted water until al dente , leaning toward undercooked (you will be stir-frying them later, so avoid overcooking them now).
- Drain and rinse with cold water to prevent sticking. Set aside.
- Meanwhile, place all of the stir-fry sauce ingredients together in a cup or small bowl, and stir well to dissolve the sugar. Set aside.
- Heat a wok or large frying pan over medium-high heat. Add the oil and swirl around, then stir-fry the garlic, galangal or ginger, and shallot for 1 minute.
- Add the carrots plus 1 to 2 tablespoons of the stir-fry sauce. Stir-fry for 2 minutes, until the carrots soften slightly.
- Add the mushrooms , broccoli, and red pepper, plus 3 to 4 more tablespoons of the stir-fry sauce. Continue stir-frying until the mushrooms and red pepper soften and the broccoli turns bright green but is still crisp, 3 to 4 minutes.
- Add the noodles plus the remaining stir-fry sauce. Using 2 utensils, lift and turn the noodles in the pan to combine with the vegetables. Stir-fry in this way for 3 to 5 more minutes, or until you are happy with the softness and texture of the noodles.
- During the last 1 minute of cooking time, fold in the bean sprouts.
- Taste-test the noodles, adding up to 1 more tablespoon fish sauce or soy sauce if not salty or flavorful enough. If too salty for your taste or too sweet, add 1/2 to 1 tablespoon more lime juice. If too sour, add a little more sugar. More chile can be added if you prefer it spicier. Serve immediately in bowls or plates, topped with a sprinkling of fresh basil or coriander.
Nutrition Facts : Calories 270 kcal, Carbohydrate 37 g, Cholesterol 0 mg, Fiber 6 g, Protein 9 g, SaturatedFat 1 g, Sodium 1415 mg, Sugar 9 g, Fat 12 g, ServingSize Serves 3 to 4, UnsaturatedFat 0 g
BEEF STIR-FRY
Our quick and easy beef stir-fry can be whipped up in one pan using just a handful of ingredients. This takeaway classic is perfect for a family midweek meal.
Provided by Good Food team
Categories Dinner
Time 30m
Number Of Ingredients 7
Steps:
- Put the beef in a medium non-metallic bowl and cover with the vinegar, soy and Worcestershire sauce. Leave to marinate for 20 mins, or if you have the time, overnight.
- Heat a small dry wok until it's very hot. Tip in the beef, marinade and spring onions, stir fry for 2 mins. Add the roasted peppers, then stir fry for a further 2 mins. Divide the stir fry between shallow bowls and serve with some boiled rice.
Nutrition Facts : Calories 433 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 38 grams protein, Sodium 3.14 milligram of sodium
QUICK AND EASY BEEF STIR FRY
This Quick and Easy Beef Stir Fry is one of my favorite dinners to throw together. It's loaded with veggies, tender beef, and the easiest sauce ever. No need to order takeout! This recipe will be done faster than the food could get delivered to your door.
Provided by Joanna Cismaru
Time 20m
Number Of Ingredients 15
Steps:
- Heat the oil in a large wok or skillet over medium-high heat. Add the beef sliced, season with salt and stir. Cook until browned, 2 to 3 minutes, stirring occassionally.
- Move the beef to one side of the skillet and add the broccoli, bell pepper, carrot, green onion and garlic. Stir and cook for 2 minutes.
- Meanwhile combine all the sauce ingredients in a small bowl.
- Stir in the sauce, sesame seeds and ginger, then stir the vegetables together with the beef. Continue cooking, stirring, until the vegetables are tender, 2 more minutes.
- Serve over cooked rice or cauliflower rice and garnished with more green onions.
Nutrition Facts : Calories 259 kcal, Carbohydrate 21 g, Protein 27 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 62 mg, Sodium 1106 mg, Fiber 2 g, Sugar 14 g, ServingSize 1 serving
THE BEST EASY BEEF AND BROCCOLI STIR-FRY
I clipped this recipe from Taste of Home magazine several years ago and have found it to be the best-tasting easy beef and broccoli stir-fry. It is credited to Ruth Stahl. I often use charcoal chuck steak, which is very tender and lean. I also like that it doesn't call for any unusual ingredients.
Provided by Chris from Kansas
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.
- Add beef and toss.
- In a large skillet or wok over medium-high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.
- Stir-fry onion in remaining oil for 4-5 minutes until softened. Add the broccoli and cook for 3 minutes until the broccoli is tender but still crisp. Return beef to pan.
- Combine soy sauce, brown sugar, ginger and remaining 1 tablespoon cornstarch and 1/2 cup water until smooth; add to the pan.
- Cook and stir for 2 minutes.
- Serve over rice and garnish with toasted sesame seeds (optional).
Nutrition Facts : Calories 150.1, Fat 7.1, SaturatedFat 0.9, Sodium 731.4, Carbohydrate 20, Fiber 0.6, Sugar 7.8, Protein 3.5
EASY BEEF & VEGETABLE STIR-FRY
Cook up frozen mixed vegetables and tender beef strips to make this Easy Beef and Vegetable Stir-Fry. With a flavorful sauce made of beef broth, steak sauce and soy sauce, you can't go wrong when you serve this Easy Beef and Vegetable Stir-Fry.
Provided by My Food and Family
Categories Recipes
Time 20m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Mix soy sauce and cornstarch until well blended; set aside.
- Heat oil in large skillet on medium-high heat. Add steak; cook and stir 2 to 3 minutes or until steak is no longer pink. Add soy sauce mixture, vegetables and beef broth; bring to boil. Reduce heat to medium-low.
- Stir in steak sauce; simmer 2 minutes or until heated through.
Nutrition Facts : Calories 210, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 65 mg, Sodium 1330 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 25 g
QUICK AND EASY TERIYAKI BEEF STIR-FRY
As the name implies, this teriyaki beef and vegetable stir-fry is easy to make and done in under 30 minutes. Tasty and perfect for a night when you need dinner in a hurry. We like to use top sirloin for stir-fry recipes since it stays so juicy. Serve with rice or noodles.
Provided by fabeveryday
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Whisk water, soy sauce, brown sugar, cornstarch, honey, and ginger together in a bowl until well combined.
- Heat 1 tablespoon sesame oil in a large wok or skillet over medium-high heat. Add steak and cook and stir until browned, about 4 minutes. Move steak to the side of the wok. Add remaining tablespoon sesame oil to the center of the wok, followed by broccoli, snow peas, bell pepper, and garlic. Cook, stirring the vegetables, for 2 minutes.
- Add reserved sauce to the wok and stir everything together. Bring to a boil and cook until the sauce thickens and the vegetables are crisp-tender, about 2 minutes.
- Garnish with chopped green onions.
Nutrition Facts : Calories 326.8 calories, Carbohydrate 28.3 g, Cholesterol 48.9 mg, Fat 13.7 g, Fiber 3.4 g, Protein 24 g, SaturatedFat 3.5 g, Sodium 747.3 mg, Sugar 18 g
QUICK BEEF STIR-FRY
Quick and easy. I make this on my busiest weeknights.
Provided by inesgosner
Categories World Cuisine Recipes Asian Chinese
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Heat vegetable oil in a large wok or skillet over medium-high heat; cook and stir beef until browned, 3 to 4 minutes. Move beef to the side of the wok and add broccoli, bell pepper, carrots, green onion, and garlic to the center of the wok. Cook and stir vegetables for 2 minutes.
- Stir beef into vegetables and season with soy sauce and sesame seeds. Continue to cook and stir until vegetables are tender, about 2 more minutes.
Nutrition Facts : Calories 267.5 calories, Carbohydrate 9.1 g, Cholesterol 48.9 mg, Fat 15.8 g, Fiber 3 g, Protein 22.6 g, SaturatedFat 3.9 g, Sodium 526.2 mg, Sugar 3.4 g
QUICK AND EASY STIR-FRY BEEF
Great and EASY stir fry dish. I found this online in rec.food.recipes. I am planning to try it later this week with tofu for a veggie meal.
Provided by basia1
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Rinse rice in pot, and cook (follow package directions).
- While the rice is cooking, slice flank steak in thin slices (approximately 2 inches long by a quarter inch wide) and place in marinade.
- Make sure that the steak is coated in marinade.
- Wash pea pods and pinch off the ends.
- Chop the green onions and slice ginger.
- Heat large skillet on high heat.
- Drop 1 tbsp olive oil onto skillet.
- Put meat and marinade in skillet and fry until brown.
- Add more olive oil if necessary.
- Add ginger and green onions to skillet.
- Fry 1 minute.
- Add the pea pods and water chestnuts.
- Fry until pea pods are hot but not soggy.
- The rice should be finished by now.
- Serve stir-fry over rice.
- NOTES: I use small package of Green Giant frozen Sugar Snap Peas so I don't have to wash and prepare the fresh vegetables.
- I microwave them for 2 minutes to defrost them.
- You could also substitute other vegetables for the pea pods such as chopped broccoli or chopped green peppers.
- You can also add more vegetables, such as carrots and/or peppers.
- I also buy the steak "thin sliced", and cut those slices up.
- Makes it cook really fast and a bit more fun to eat.
Nutrition Facts : Calories 185.1, Fat 11.6, SaturatedFat 2.9, Cholesterol 38.6, Sodium 827.1, Carbohydrate 5.9, Fiber 1.1, Sugar 2.7, Protein 14
QUICK AND EASY BEEF NOODLE STIR FRY
This beef and noodle stir fry is nothing short of extraordinary and will having you wanting seconds before you even finish your first helping! Using pantry staples and budget-friendly beef, plus loads of healthy vegetables, this is an Asian dish worth bookmarking for later!
Provided by Tiffany
Categories Main Course
Time 30m
Number Of Ingredients 16
Steps:
- Place steak in a large resealable bag. Whisk together soy sauce, 1 tablespoon corn starch, brown sugar, garlic, ginger, red pepper flakes, black pepper, and sesame oil. Add sauce to the bag, press out any excess air, and seal. Chill for 10 minutes.
- Drizzle a large pan or skillet over medium heat with the vegetable oil. Use tongs or a fork to transfer beef strips to the pan (do not discard marinade in the bag!). Add carrots, snow peas, and mushrooms to the pan. Saute for 4-6 minutes until browned.
- Add marinade from the bag to the pan. Bring to a boil. Whisk remaining tablespoon of corn starch into the beef broth and stir into the pan until sauce thickens. Reduce to a low simmer.
- Stir in cooked noodles, garnish with sesame seeds and green onions if desired and serve.
Nutrition Facts : Calories 465 kcal, Carbohydrate 29 g, Protein 41 g, Fat 20 g, SaturatedFat 11 g, Cholesterol 102 mg, Sodium 1298 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving
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.
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- Remove 1/2 cup and pour into a larger bowl along with sesame oil, ground ginger, and garlic. Add beef to sauce and mix to coat. (allow to marinate for 15 minutes-optional)
- In a large skillet over medium-high heat add beef and stir-fry for 5-6 minutes, until no longer pink. Remove from skillet and set aside.
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- In a small bowl combine cornstarch, sugar and red pepper flakes. Whisk in beef broth and soy sauce and set aside.
- Heat oil in a wok over high heat. Tilt pan and swirl to coat the sides. Add the onions and carrots and stir-fry for 2 minutes. Add the steak and broccoli and stir-fry for two more minutes.
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- In a large bowl, combine cornstarch and water until smooth. Add the beef and mix until fully coated. Set aside for 2 minutes.
- Heat 1 tablespoon oil in a large skillet on medium-high heat. Add beef and stir-fry for 3-5 minutes or until it's no longer pink. Remove from pan and set aside.
- In the same pan, stir-fry garlic, broccoli, onion, bell peppers and mushrooms in the remaining oil, for 3-5 minutes. Return beef to pan.
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- Beef and Cucumber Stir-Fry. If you never tried cucumber in a stir-fry, you should. You will love the crunchiness of cucumber with tender beef. This is one of my go-to recipe when I only have 15 minutes to make dinner.
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