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
SIRLOIN STIR-FRY FOR TWO
Try the Sirloin Stir-Fry for Two from My Food and Family next time you're looking for a weeknight meal that's both simple and delicious! This tasty beef sirloin stir-fry with Asian-style vegetables is served over rice for a Healthy Living Meal with flavors that deliver.
Provided by My Food and Family
Categories Beef
Time 16m
Yield 2 servings, 2 cups each
Number Of Ingredients 4
Steps:
- Heat dressing in large skillet on medium-high heat.
- Add meat and vegetables; stir-fry 5 min. or until meat is done.
- Serve over rice.
Nutrition Facts : Calories 460, Fat 11 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 60 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 27 g
SIRLOIN STIR-FRY
For a tasty main dish that's ready in minutes, Kim Shea of Wethersfield, Connecticut jazzes up leftovers with colorful fresh peppers and convenient canned tomatoes. The slightly sweet combination looks appealing over rice.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a skillet or wok, stir-fry the onion, peppers and garlic in butter until vegetables are tender. Add the tomatoes, basil, sugar, garlic salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add steak; cover and simmer until heated through. Serve with rice.
Nutrition Facts : Calories 273 calories, Fat 11g fat (0 saturated fat), Cholesterol 77mg cholesterol, Sodium 168mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges
WORLDS BEST CHICKEN STIR-FRY FOR TWO
This is quite possibly the most flavorful stir-fry I have ever eaten. It is very quick and very easy. Don't let the list of ingredients intimidate you because most of them you will find on your shelf already. Enjoy, Chef David Magazu.
Provided by David Magazu
Categories Chicken
Time 25m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Saute sliced chicken in hot oil until one side is cooked and then add white onion while turning chicken.
- Cook until onions are very soft.
- Toss in red and green peppers, mushrooms and green onion and continue sauteing over med/high heat.
- Stir in Cilantro, garlic powder, ginger, salt and pepper.
- (If you use a very salty soy sauce you might not want to add salt)
- Continue cooking until red and green peppers are soft.
- Once peppers are soft stir in Marsala wine and soy sauce, continue cooking over med/high heat until almost all of the liquid has evaporated and you are left with a thick sauce.
- Pour over a bed of rice and serve.
- NOTE*It is very important to keep cooking until nearly all of the liquid has evaporated because you want the flavor of the soy sauce and wine on the vegetables NOT on the plate in a puddle.
- If you prefer extra sauce for the rice just use more soy sauce and wine but make sure you burn off most of the excess water or your dish will lack flavor and be too liquidy.
- Adding a little extra olive oil will always help to thicken the sauce.
- Enjoy.
Nutrition Facts : Calories 888.9, Fat 25, SaturatedFat 5.1, Cholesterol 72.6, Sodium 1101.5, Carbohydrate 93.7, Fiber 5.5, Sugar 7.6, Protein 35.4
BEEF SIRLOIN STIR-FRY WITH ORANGE-GARLIC SAUCE
Serve this fresh, attractive and garlicky stir-fry with rice and a green vegetable. From HomeMaker's yet again, and more to come.
Provided by Pinaygourmet 345142
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut beef across grain into thin strips; mix with 1 tbsp (15 mL) of the soy sauce, cornstarch and 1/2 tsp (2 mL) pepper.
- Cut carrots into thirds; thinly slice lengthwise.
- Grate 1/4 tsp (1 mL) of the orange rind; place in small bowl.
- Juice orange (you should have 1/2 cup/125 mL), discarding pulp; add juice to bowl with remaining soy sauce, rice vinegar and sesame oil; stir in generous pinch of sugar until dissolved. Set aside.
- In wok or skillet, heat 1 cup (250 mL) oil over high heat; fry half of the beef until lightly browned, 30 to 60 seconds. Using slotted spoon, transfer to sieve set over bowl to drain any remaining oil. Repeat with remaining beef. Fry carrots until edges are browned, 4 to 5 minutes; using slotted spoon, transfer to sieve.
- Pour out all but 1 tbsp (15 mL) of the oil. Add garlic and pinch of salt; stir-fry until golden, about 20 seconds. Add orange mixture; when boiling, add beef and carrots. Stir-fry until sauce is thickened, about 30 seconds. Transfer to serving plate and sprinkle with onion.
Nutrition Facts : Calories 272.1, Fat 15.8, SaturatedFat 5.8, Cholesterol 57.4, Sodium 476.4, Carbohydrate 14.3, Fiber 3.2, Sugar 6.8, Protein 18.3
EASY BEEF STIR FRY
Beef stir fry is the perfect stir fry recipe to make at home.
Provided by Holly Nilsson
Categories Main Course
Time 50m
Number Of Ingredients 12
Steps:
- Season steak with salt & pepper. Toss with cornstarch and set aside while you prepare the vegetables.
- Place 1 tablespoon of oil in a pan or wok. Cook the beef in 2 small batches over medium high until browned, about 2-3 minutes (beef does not need to be cooked through). Remove from pan and set aside.
- Add vegetables to the pan and cook about until tender crisp, 4-5 minutes. Remove from pan and set aside with the beef.
- Combine sauce ingredients except corn starch in a bowl and stir well.
- Turn the heat up to medium-high and add the sauce. Bring to a simmer. Combine cornstarch with 3 tablespoons water (or broth) and add it the sauce a little bit at a time while whisking to reach desired consistency. Let simmer 2 minutes. Add vegetables, beef (and any juices) to the pan and cook until heated through.
- Serve with noodles or over rice.
Nutrition Facts : Calories 423 kcal, Carbohydrate 43 g, Protein 31 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 68 mg, Sodium 681 mg, Fiber 7 g, Sugar 10 g, ServingSize 1 serving
PINEAPPLE BEEF STIR-FRY FOR TWO
Packed with veggies, tender beef and pineapple tidbits, this sweet-and-sour stir-fry is ideal for blustery weeknights or activity-packed weekends. Jackie Drake - Troutman, North Carolina
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the first five ingredients. Pour 1/3 cup marinade into a large resealable plastic bag; add the beef. Seal bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate remaining marinade., In a small bowl, combine cornstarch and reserved marinade until smooth; set aside., Drain and discard marinade. In a large nonstick skillet or wok, stir-fry beef in 1/2 teaspoon oil for 2-3 minutes or until no longer pink. Remove with a slotted spoon and keep warm., Stir-fry carrots and onion in remaining oil for 4 minutes. Add green pepper and snow peas; stir-fry 2-3 minutes longer or until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add beef and pineapple; heat through. Serve with rice.
Nutrition Facts : Calories 381 calories, Fat 7g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 328mg sodium, Carbohydrate 49g carbohydrate (18g sugars, Fiber 4g fiber), Protein 29g protein.
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- In a wok or large skillet, bring enough water to reach a depth of 2 inches to a boil. Add the broccoli rabe, lower the heat and simmer for 3 minutes. Drain in a colander and rinse well with cold water; set aside.
- Return the wok to high heat, add 2 tablespoons sun-dried-tomato oil and the garlic and stir-fry for 1 minute. Add the sirloin and stir-fry for 2 minutes. Transfer the meat and its juices to a bowl. Add the remaining 1 tablespoon sun-dried tomato oil to the wok, then the scallions, peppers and sun-dried tomatoes; stir-fry for 1 minute.
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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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- Cook ramen noodles as package label directs. Discard flavoring packets. Drain noodles. Boil snap peas for 2 minutes. Drain and rinse with cold water.
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- Heat oil in a large nonstick skillet over medium-high heat. Add carrot to pan; stir-fry 2 minutes. Add steak and broccoli; stir-fry 1 minute. Stir in broth mixture; cook 1 minute, stirring constantly. Add snow peas; cook 30 seconds or until desired degree of doneness. Serve with rice.
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