Spiced Beef Stir Fry With Scallions And Cilantro Food

SPICY BEEF STIR-FRY

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.

SPICY TANGERINE BEEF

Steps:

• In a resealable plastic bag combine the soy sauce and cornstarch and mix well. Add beef, cover, and let marinate for 20 minutes in the refrigerator.
• Whisk together the sherry, hoisin, honey, chili sauce, soy sauce, and tangerine juice until completely combined.
• In large pan or wok, heat oil on high. Add the ginger and beef and cook for 2 to 3 minutes. Then add sauce mixture and cook for another 2 minutes on medium heat until sauce thickens. Serve on warm platter, garnish with scallions, tangerine zest and sesame seeds.

SPICY BEEF & PEPPER STIR-FRY

Steps:

• In a large bowl, toss beef with ginger, 2 garlic cloves, pepper and 1/2 teaspoon salt; let stand 15 minutes. In a small bowl, whisk coconut milk, sugar, chili sauce, lime zest, lime juice and remaining salt until blended., In a large skillet, heat 1 tablespoon oil over medium-high heat. Add beef; stir-fry until no longer pink, 2-3 minutes. Remove from pan., Stir-fry red pepper, red onion, jalapeno and remaining garlic in remaining oil just until vegetables are crisp-tender, 2-3 minutes. Stir in coconut milk mixture; heat through. Add spinach and beef; cook until spinach is wilted and beef is heated through, stirring occasionally. Sprinkle with green onions and cilantro.

BEEF AND SCALLION STIR-FRY

Steps:

• In a small bowl, whisk together 3/4 cup water, hoisin sauce, vinegar, cornstarch, 3/4 teaspoon salt, and 1/2 teaspoon red-pepper flakes; set aside.
• Heat 1 tablespoon oil in a 12-inch nonstick skillet over high heat. In two batches, cook steak until lightly browned, turning once, about 2 minutes per batch. Transfer to a plate.
• Add remaining teaspoon oil to pan along with garlic and whites of scallions. Cook, tossing often, until fragrant, about 1 minute. Whisk hoisin mixture to combine; add to pan along with scallion greens.
• Return meat to pan; cook, tossing to coat steak with sauce, 1 minute. Remove from heat. Serve immediately, over rice and sprinkled with red-pepper flakes, if desired.

SPICED BEEF STIR FRY WITH SCALLIONS AND CILANTRO

Steps:

• Prepare the fillet of beef by hammering it with a meat cleaver or the side of a chinese meat cleaver.
• Slice into wafer thin slices.
• Mix all the ingredients for the spicy coating on a plate. Coat the beef in the spice mix.
• Heat a wok or pan over a high heat and add the peanut oil.
• Add the beef and stir fry for less than one minute until browned and tender. As the beef starts to cook, add the rice wine and season with the soy sauce and a pinch of salt.
• Take off the heat, stir in the cilantro and scallion and serve immediately.

SPICED BEEF STIR-FRY TOPPED WITH SPRING ONION AND CORIANDER

Steps:

• To make the mayo: In a small bowl, mix the wasabi powder with 1 teaspoon water to make a paste. Mix the wasabi paste, remaining water and mayonnaise together. Season with some sugar, and set aside.
• To make the spicy coating: Mix all the ground cumin, dried chile flakes, black pepper, and salt, on a plate.
• To make the beef: Prepare the fillet by hammering it with a meat mallet, or the side of a Chinese cleaver. Slice the beef into wafer-thin slices, and coat the pieces in the spice mix.
• Heat a wok or pan over high heat and add the groundnut oil. Add the beef and stir-fry for less than 1 minute until browned and tender. As the beef starts to cook, pour in the rice wine or sherry, and season with the soy sauce, and a pinch of salt. Remove the wok from the heat and stir in the cilantro, and spring onions. Serve immediately. You can serve the spiced beef in steamed thin wheat flour pancakes, stuffed into warmed flatbreads or rolled in warmed tortilla wraps topped with plenty of wasabi mayo.

UDON NOODLES WITH SPICED BEEF AND BASIL

Steps:

• In a shallow dish, combine the soy sauce and lime juice.
• Season well with salt and pepper; add in the steak.
• Stir until the steak is coated in the marinade; let marinate 1 hours; drain, reserving marinade.
• Put the cooked noodles in a pan of boiling water; cook for 1 minute to separate them.
• Drain well, refresh under cold running water, and set on one side.
• Plunge the green beans into a pan of boiling water and blanch for 2 minutes, then drain, refresh under cold running water, and set on one side.
• Heat a wok until hot; add the oil, then toss in the beef; stir-fry 2-3 minutes.
• Remove the beef from the wok using a slotted spoon; set aside.
• Add the chilies, scallions, and green beans to the wok, stir-fry 1 minute.
• Add the fish sauce, reserved marinade, and sugar; stir, then return the beef to the wok along with the noodles, stirring constantly until heated through.
• Season with salt and pepper to taste, mix in cilantro; serve with the basil scattered over the top.

SPICY GARLIC BEEF STIR FRY

Steps:

• In a small mixing bowl, dissolve beef bouillon cube in boiling water. Set aside to cool.
• Place beef and steak seasoning in a plastic resealable bag. Seal bag, releasing as much air as possible, and toss/squeeze with hands until well coated. Marinate for 30 minutes at room temperature.
• Once beef bouillon mixture has cooled, whisk in soy sauce, garlic powder, ginger, cayenne pepper and cornstarch. Set aside.
• In a wok, heat 1 tbs. oil until glistening. Brown beef strips on both sides, leaving a slight tinge of pink in the middle. Remove to another dish, cover and set aside.
• Add remaining 1 tbs. oil to wok. Add vegetables and black pepper and cook until crisp-tender. Once vegetables are cooked, return beef to wok and toss to combine.
• Make a well in the center of the wok and add sauce mixture, stirring constantly until slightly thickened. Then toss all together.
• Serve immediately over rice.

SPICY BEEFLESS STIR-FRY TOPPED WITH SCALLION AND CORIANDER

Steps:

• To make the mayo: In a small bowl, mix the wasabi powder with 1 teaspoon water to make a paste.
• Mix the wasabi paste, remaining water and vegan mayonnaise together. Season with some sugar, and set aside.
• To make the spicy coating: Grind your cumin seeds in a mortal and pestle.
• Once ground into a powder, add dried chile flakes, black pepper, and salt.
• Heat a wok or pan over high heat and add the peanut oil.
• Add the beefless tips or seitan and stir-fry for less than 1 minute.
• Add spicy mixture and stir to coat pieces in spice and oil.
• When spices become fragrant, pour in the rice wine or sherry, and season with the soy sauce.
• Remove the pan from the heat and stir in the cilantro, and spring onions. Serve immediately on warmed bread of choice with wasabi mayo.

SPICED BEEF STIR FRY

Steps:

• In a heavy-duty zip-top plastic bag, add the first 7 ingredients; seal bag and shake to mix up the spices.
• Add beef to the bag, seal bag; toss to coat beef; set aside.
• In a saucepan, bring the chicken broth to a boil.
• Stir in couscous; remove from heat.
• Cover and let stand for 5 minutes.
• Stir in tomato, cucumber, cilantro, and mint; cover to keep warm.
• Heat a large nonstick skillet that has been sprayed with nonstick cooking spray over medium-high heat.
• Add in green onions; stir-fry for 2-3 minutes or until crisp-tender; remove green onions from skillet.
• Add 1 teaspoon oil to skillet; add in half the beef.
• Stir-fry for 2-3 minutes or to desired doneness; remove from skillet.
• Repeat with remaining oil and beef; return all beef to skillet; heat through.
• To serve, equally divide couscous mixture among 5 plates.
• Top each with beef mixture and green onions.

GRILLED STEAK WITH SCALLION AND CILANTRO SAUCE RECIPE BY TASTY

Steps:

• Heat the grill to medium-high and lightly grease the grates.
• Rub the steaks all over with 1½ teaspoons of salt and 1 teaspoon of black pepper.
• Make the cilantro sauce: Add the cilantro, parsley, scallions, garlic, and jalapeño to a food processor and pulse until the herbs are coarsely chopped. Add the remaining ½ teaspoon salt, remaining ¼ teaspoon pepper, the red pepper flakes, ¼ cup olive oil, the red wine vinegar, and lime juice and puree on high speed for 20-30 seconds, until the herbs are evenly chopped. Transfer the sauce to a medium bowl and stir in the remaining ¼ cup olive oil. Season with more salt to taste.
• Place the steaks on the preheated grill and cook, uncovered, for 4½-5 minutes per side for medium, or until the steaks are cooked to your liking/depending on the thickness of the steaks. Let the steaks rest for 5-7 minutes, then slice against the grain.
• Fan the steak slices on a serving platter and spoon the cilantro scallion sauce on top.
• Enjoy!