SINGAPORE BEEF STIR-FRY
A slightly sweet, aromatic noodle stir-fry of beef, baby corn, snap peas, and spinach that you will want to make again and again!
Provided by emmacatalina
Categories World Cuisine Recipes Asian
Time 50m
Yield 4
Number Of Ingredients 15
Steps:
- Combine white parts of the green onions, red chile pepper, green chile pepper, and garlic in a large bowl. Add dark soy sauce, 3 tablespoons walnut oil, and brown sugar; mix marinade well. Add beef to marinade, cover, and refrigerate for a minimum of 15 minutes and up to 24 hours.
- Bring a large pot of salted water to a boil. Add egg noodles; cook until softened but still firm to the touch, 2 to 3 minutes. Drain.
- Cook spinach in a separate pot of boiling, lightly salted water until wilted, 3 to 5 minutes. Drain and set aside.
- Heat 1 teaspoon walnut oil in a wok. Add green parts of the green onions, bell pepper, snow peas, baby corn, and 1/2 teaspoon soy sauce. Stir-fry until lightly browned, yet still crisp, 2 to 3 minutes. Remove from the wok.
- Stir-fry noodles, 1 teaspoon oil, and 1/2 teaspoon soy sauce in the same wok until crisp, 1 to 2 minutes. Transfer to a plate.
- Heat 1 teaspoon oil in the wok and stir-fry marinated beef and some of the sesame seeds in batches until fully cooked, 3 to 4 minutes. Add cooked vegetables back to the wok and stir-fry until heated through, about 2 minutes.
- Place a light layer of drained spinach over the noodles and pour stir-fry mixture on top.
Nutrition Facts : Calories 516 calories, Carbohydrate 38.5 g, Cholesterol 117.7 mg, Fat 27.7 g, Fiber 7.5 g, Protein 30.4 g, SaturatedFat 5.7 g, Sodium 1127.4 mg, Sugar 6.5 g
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.
BASIL BEEF STIR-FRY
This star of this meal is the barely tender basil that gets stirred into the umami-packed stir-fried beef after it has been taken off the heat. The basil adds a freshness with hints of anise that balance out the heavy soy flavor.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook the rice as the label directs. Set aside off the heat, about 5 minutes, then fluff with a fork.
- Meanwhile, combine the soy sauce, fish sauce, lime juice and sugar in a small bowl. Whisk to dissolve the sugar.
- Heat the vegetable oil in a large nonstick skillet over high heat. When the oil is hot, crumble the beef into the skillet and cook, undisturbed, until slightly crisp on the bottom, 2 to 3 minutes. Cook, stirring with a wooden spoon to break up the meat, until cooked through, 1 to 2 more minutes. Remove to a paper towel-lined plate with a slotted spoon. Discard the fat in the skillet and wipe the skillet clean.
- Return the skillet to medium-high heat and add the soy sauce mixture. Bring to a simmer, then add the beef, scallions, chiles, snow peas and garlic. Cook, stirring, until the vegetables are crisp-tender, 1 to 2 minutes. Remove from the heat and add the basil. Stir until just wilted, 30 seconds to 1 minute.
- Divide the rice among shallow bowls. Spoon the stir-fry on top. Serve with lime wedges.
Nutrition Facts : Calories 580, Fat 17 grams, SaturatedFat 6 grams, Cholesterol 83 milligrams, Sodium 1160 milligrams, Carbohydrate 69 grams, Fiber 2 grams, Sugar 5 grams, Protein 35 grams
SINGAPORE FIVE-SPICE STIR FRY
I found this for the World Tour & can't wait to make it myself. This is the kind of recipe you can change the veggies around, so go for it!
Provided by Elmotoo
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta per package directions. Drain and cover to keep warm.
- Meanwhile in a small bowl, combine all sauce ingredients and mix until blended. Set aside.
- Spray a nonstick skillet or wok with nonstick cooking spray. Heat over medium-high heat until hot. Add mushrooms, carrots, onion, and garlic. Cook and stir 4-5 minutes.
- Add broccoli, cover, and cook 2-4 minutes or until vegetable are crisp-tender, stirring occasionally. Add sauce, cook and stir 2-3 minutes or until bubbly and thickened.
- Serve over pasta.
Nutrition Facts : Calories 303, Fat 1.5, SaturatedFat 0.3, Sodium 551.6, Carbohydrate 61, Fiber 4.3, Sugar 10.1, Protein 13.5
SINGAPORE STIR-FRIED NOODLES
Obviously of Southeast Asian roots, this dish is now on the menus of many Chinese restaurants everywhere. Its a good illustration of Chinese cooking as a growing craft-expanding and changing, ever eager to incorporate other ethnic ifluences in its repertoire. The Barbecued Pork called for in the recipe use "Recipe #229870" and for the Thickened Stock use "Recipe #229869"
Provided by daisygrl64
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- cover noodles with warn water and soak until soft, about 15 minutes, drain and set aside.
- heat nonstick skillet over medium heat, pour in eggs and swirl to form thin layer on bottom. flip eggs and cook other side briefly. cut omelette into thin strips and set aside.
- heat 2 teaspoons oil in large nonstick skillet or wok over high heat. add shrimp and stir fry for 1 minute. add barbecued pork and celery and stir fry for 1 minute. remove from heat and stir in green onions and egg strips. remove mixture from pan.
- heat remaining 2 teaspoons oil in same pan over medium heat. add curry powder and stir for 20 seconds. add noodles and toss well. add thickened stock and soy sauce ans stir to mix well. cover and cook 2 minutes.
- add shrimp and pork mixture, mix well and cook over med-high heat until moisture is completely absorbed. add bean sprouts and toss to mix.
- garnish with cilantro and season with freshly ground pepper if desired.
- serve immediately.
Nutrition Facts : Calories 370.8, Fat 10.8, SaturatedFat 2, Cholesterol 211.2, Sodium 376.4, Carbohydrate 47.8, Fiber 4.5, Sugar 4.2, Protein 21.7
BEEF & SICHUAN PEPPER STIR-FRY
Serve up this healthy stir-fry in just 20 minutes. Low in fat and calories, it's a brilliant speedy midweek meal for four
Provided by Liberty Mendez
Categories Dinner
Time 20m
Number Of Ingredients 11
Steps:
- Heat 1 tbsp rapeseed oil in a large wok or frying pan over a medium- high heat. Add the steak strips and cornflour, stir to coat the steak in the flour, and fry for 2-3 mins until the steak is golden. Remove to a plate and set aside until needed.
- Add the remaining oil, the peppers, baby corn and red onions and fry for 3-4 mins until starting to soften. Sprinkle in the chilli flakes, Sichuan pepper, then add the steak back along with its resting juices. Fry for 1 min until fragrant. Splash in the soy sauce and 50ml water and stir until the sauce coats the beef and veg. Drizzle with chilli oil, if you like, and serve with the rice.
Nutrition Facts : Calories 328 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 21 grams protein, Sodium 0.8 milligram of sodium
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