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
SPICY BEEF STIR-FRY
Provided by Food Network Kitchen
Categories main-dish
Time 43m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Whisk the cornstarch with 2 tablespoons rice wine in a medium bowl; add the beef, season with salt and pepper and toss to coat. Set aside for 15 minutes.
- Mix the remaining 1 tablespoon rice wine, the oyster sauce and sesame oil in a large bowl; set the bowl near the stove.
- Heat a wok or large nonstick skillet over high heat until very hot, about 1 minute. Add 3 tablespoons peanut oil, then the ginger, garlic and chiles; stir-fry until fragrant, about 1 minute. Add the beef and cook, stirring or shaking the skillet occasionally, 1 to 2 minutes. Transfer the beef with a slotted spoon to the sauce mixture and toss.
- If the pan is dry, add 1 tablespoon peanut oil, then add the onion and stir-fry until just soft, about 2 minutes. Add the bok choy and sugar; stir-fry until just wilted, 1 to 2 minutes. Return the beef and any juices to the pan and stir to combine. Serve over the rice.
BEEF & CABBAGE STIR FRY
Pack in a few of your daily requirements of both veggies and protein with this simple and speedy Beef and Cabbage Stir Fry! Once all of the the vegetables are sliced, shredded and minced as needed this dish comes together quickly and easily in only one large skillet or pan making this a great, easy meal to enjoy on busy weeknights! | Low Carb + Dairy Free + Paleo Options
Provided by Sarah Nevins - A Saucy Kitchen
Categories Mains
Time 30m
Number Of Ingredients 14
Steps:
- Prep the sauce. In a small bowl or cup, mix together the sesame oil, soy sauce, water, vinegar, brown sugar (or maple/honey), black pepper and sesame seeds. Set aside.
- Warm a large skillet over a medium-high heat with 1 tablespoon of cooking oil. When the pan is hot, add the garlic, ginger and ground beef. Break up the beef with a wooden spoon into and cook 5-7 minutes until the beef has browned.
- Add the carrots and cabbage and cook another 5 minutes until the vegetables are tender.
- Stir in the green onions along with the sauce mixture. Increase the temperature and mix well making sure to evenly coated the beef and veggies in sauce. Cook about 3-4 minutes until the sauce soaked into the stir fry. Taste and season with salt and pepper as your see fit.
- Remove from the heat and serve immediately over a bed of rice or noodles. Serve over cauliflower rice or mixed into zucchini noodles for a low carb meal.
Nutrition Facts : Calories 240 calories, Carbohydrate 14 grams carbohydrates, Fat 14 grams fat, Fiber 4 grams fiber, Protein 17 grams protein, ServingSize about 1.5 cups, Sugar 8 grams sugar
SAUCY BEEF STIR FRY
I adapted this from a recipe in BBC Good Food magazine. It's quick to make, especially if you make up the beef marinade ahead of time and let it sit for a few hours, which, incidentally, makes it taste better too! To really save time, but not money, buy the pre-cut strips of beef for stir fries.
Provided by Sackville
Categories Vegetable
Time 26m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Marinate the beef by combining it with the vinegar, soy sauce and worcestershire sauce in a non-metallic bowl.
- Cover and leave to marinate in the fridge for at least 20 minutes or as long as overnight if you have the time.
- Heat the sesame oil in a large frying pan or wok.
- Add in the carrots and peppers and cook for two minutes.
- Add in the beef and marinade and cook for another two minutes.
- Finally add the bean sprouts and spring onions.
- Cook for a final two minutes.
- Serve over cooked rice and sprinkle with sesame seeds, if desired.
Nutrition Facts : Calories 637.4, Fat 39.9, SaturatedFat 11, Cholesterol 131.3, Sodium 1326.3, Carbohydrate 26.5, Fiber 6.7, Sugar 14.1, Protein 44.6
STIR FRY SAUCE
This sauce with flavours of soy, honey, garlic and ginger will become a staple with your favourite stir-fried vegetables, meat, fish and noodles. It's easy to make to add to a quick dinner
Provided by Charlotte Pike
Categories Condiment
Time 10m
Number Of Ingredients 9
Steps:
- Place all the sauce ingredients in a small bowl and whisk together. The sauce can be used to stir fry vegetables, meat, fish and noodles.
- To use the sauce, heat the oil in a wok, then add your choice of meat, vegetables or fish. Fry for a minute over a high heat to seal, and then add the stir fry sauce, before continuing to stir-fry for a further four minutes or so until the ingredients are fully cooked. Serve immediately.
Nutrition Facts : Calories 61 calories, Fat 3 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 0.2 grams fiber, Protein 1 grams protein, Sodium 2.6 milligram of sodium
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
SAUCY THAI BEEF NOODLES
This stir-fry has been a family favorite for some time. I like to double the recipe and add extra vegetables. -Janelle Lee, Appleton, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a small saucepan, bring the first eight ingredients just to a boil, stirring constantly. Remove from the heat; set aside., Cook spaghetti according to package directions. , In a large skillet or wok, stir-fry beef in 1/2 teaspoon oil until no longer pink. Remove and keep warm. , Stir-fry carrot and red pepper in remaining oil for 3-4 minutes. Add snow peas and onions; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. Return beef to skillet., Drain noodles; add to the pan. Add peanut sauce and toss to coat. Sprinkle with peanuts and cilantro.
Nutrition Facts : Calories 536 calories, Fat 19g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 795mg sodium, Carbohydrate 58g carbohydrate (11g sugars, Fiber 5g fiber), Protein 34g protein.
SAUCY BEEF WITH BROCCOLI
When I'm looking for a fast entree, I turn to this beef and broccoli stir-fry. It features a tantalizing sauce made with garlic and ginger. -Rosa Evans, Odessa, Missouri
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Mix the first 7 ingredients. In a large nonstick skillet, heat 1 teaspoon oil over medium-high heat; stir-fry beef until browned, 1-3 minutes. Remove from pan. , Stir-fry broccoli in remaining oil until crisp-tender, 3-5 minutes. Add green onions; cook just until tender, 1-2 minutes. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir until sauce is thickened, 2-3 minutes. Add beef and heat through.
Nutrition Facts : Calories 313 calories, Fat 11g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 816mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 4g fiber), Protein 29g protein. Diabetic Exchanges
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- In an airtight container, whisk all of the marinade/sauce ingredients together. Spoon 1/3 cup of marinade/sauce into a freezer size Ziploc bag and whisk in 1 tablespoon sesame oil and 1 tablespoon cornstarch. Add beef and onions to freezer bag. Refrigerate both the meat/onions and the separate reserved sauce for 15 minutes up to overnight (the longer the better!).
- When ready to cook, heat 1 tablespoon sesame oil in a very large skillet over high heat. Once very hot and rippling, remove meat and onions from the marinade with tongs and add to pan. You may need to work in two batches.
- Break up any clumps in the meat and let cook for 1 minute, without stirring, then stir and cook until beef is browned and almost cooked through, about 1-2 minutes (it will cook more in the sauce). Don’t overcook or it won’t be as tender! Transfer beef to a large plate and cover. Wipe wok with a paper towel.
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