STEAK AND SPRING VEGETABLE STIR-FRY
To keep the vegetables peppy and bright, sauté them separately from the meat, then return them to the pan so they get their fair share of the gingery sauce.
Provided by Claire Saffitz
Categories Bon Appétit Dinner Steak Stir-Fry Spring Asparagus Sugar Snap Pea Soy Sauce Green Onion/Scallion Ginger Rice Dairy Free Peanut Free Tree Nut Free Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 13
Steps:
- Pat steak dry with paper towels. Slice meat crosswise as thinly as possible and place in a medium bowl. Add cornstarch, 1 Tbsp. soy sauce, and 1 Tbsp. oil and toss with tongs to coat meat.
- Toss asparagus, sugar snap peas, ginger, and three-fourths of scallions in another medium bowl.
- Stir oyster sauce, mirin, vinegar, and remaining 1 Tbsp. soy sauce in a measuring glass or small bowl to combine.
- Heat 2 Tbsp. oil in a large skillet, preferably stainless steel, over medium-high. Cook vegetable mixture, shaking skillet often to move them around, just until asparagus is tender but still retains a hint of crunch, about 3 minutes. Return vegetables to bowl.
- Heat remaining 1 Tbsp. oil in skillet over medium-high. Add steak, arranging slices in a single layer, and cook, undisturbed, until undersides are browned, about 3 minutes. Using a thin metal spatula, scrape bottom of skillet and loosen meat. Add cooked vegetables and sauce to skillet and cook, tossing constantly, until meat is cooked through and sauce is thick and bubbling, about 2 minutes. Let cool slightly; season lightly with salt.
- Serve stir-fry over rice, topped with remaining scallions.
VEGETABLE STEAK STIR-FRY
Sirloin steak and fresh vegetables take center stage in this showstopper from Pamela Brandal. "While I don't have much time to cook, I like to experiment with food," says the Park City, Illinois reader. "This quick dish is a favorite."
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large skillet or wok, stir-fry steak in 2 teaspoons oil until no longer pink. Remove and keep warm. In the same pan, heat the remaining oil. Add the broccoli, cauliflower, carrots and garlic; stir-fry until vegetables are crisp-tender., In a small bowl, combine the cornstarch, broth, sherry or additional broth, water, soy sauce and ginger until smooth. Return beef to the pan. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add tomatoes; heat through. Serve with rice if desired.
Nutrition Facts : Calories 251 calories, Fat 9g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 364mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 5g fiber), Protein 23g protein. Diabetic Exchanges
STIR-FRIED STEAK AND VEGGIES
There's just enough ginger, chili powder and garlic powder in the sauce to spark the taste of this enjoyable steak specialty. For variety, you can substitute chicken or pork for the sirloin. If I'm in a hurry or don't have fresh vegetables on hand, I'll reach for two bags of frozen stir-fry vegetables instead.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, whisk together the first eight ingredients until smooth; set aside. , In a skillet or wok, stir-fry steak in oil for 3-5 minutes. Add broccoli, cauliflower, onion, carrots and soy sauce mixture; cover and cook for 8 minutes or until vegetables are crisp-tender, stirring occasionally. Serve over rice.
Nutrition Facts : Calories 286 calories, Fat 13g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 1008mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 4g fiber), Protein 26g protein.
BEEF AND VEGETABLE STIR FRY
Steps:
- In a large skillet or wok, heat 1 tablespoon of oil over high heat. Add the beef and stir-fry for about 3 minutes. Remove beef and reserve. To the same wok, add the remaining oil and saute the onions, garlic, and ginger. Add the stir-fry vegetable medley, mushrooms, water chestnuts, and red bell peppers. Stir-fry for about 3 minutes and return the beef to the wok. Stirring constantly, add the oyster sauce and crushed red pepper flakes. In a small bowl, whisk the stir-fry seasoning mix with 1/8 cup water until combined. Add the seasoning mixture to the wok and stir for another 3 minutes. Serve with steamed instant white rice.
STEAK AND VEGETABLE STIR-FRY
Make and share this Steak and Vegetable Stir-Fry recipe from Food.com.
Provided by southern chef in lo
Categories Vegetable
Time 33m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl, combine the cornstarch, bouillon, water, and soy sauce.
- Cut the steak thinly across the grain, then cut slices in half; set aside.
- In non-stick skillet or wok, stir fry the green pepper, garlic, and onion in the oil for 4 minutes; remove and set aside.
- Add the meat and stir fry for 4-6 minutes.
- Stir cornstarch mixture and add to pan; bring to a boil.
- Cook and stir for 1 minute or until thickened.
- Add tomatoes, water chestnuts, and green pepper mixture; cook and stir until heated through.
- Sprinkle with pepper and serve over rice.
Nutrition Facts : Calories 432.9, Fat 5.9, SaturatedFat 1.6, Cholesterol 42.7, Sodium 1209.8, Carbohydrate 69.8, Fiber 3.9, Sugar 5.4, Protein 23.8
STEAK AND POTATO STIR-FRY
Make and share this Steak and Potato Stir-fry recipe from Food.com.
Provided by Vino Girl
Categories Stew
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook and stir meat in oil in skillet on high heat 2 minutes or until browned.
- Remove from skillet; set aside.
- Add potatoes, carrots and water to skillet. Bring to boil; cover.
- Reduce heat to low; simmer 20 minute or until vegetables are tender.
- Stir in mushrooms, onions, dressing and meat; cook and stir on high heat 5 minute or until heated through.
RAMEN VEGETABLE STEAK STIR-FRY
Make and share this Ramen Vegetable Steak Stir-Fry recipe from Food.com.
Provided by Graybert
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In medium bowl, combine beef strips, garlic, one tablespoon sesame oil and ground red pepper: toss to coat.
- Set aside.
- Remove noodles from package: reserve the seasoning packet.
- Bring 2 cups of water to a boil in a large sauce pan.
- Break block of noodles into three pieces: add to water with frozen vegetables.
- Return to a boil.
- Reduce heat: simmer 2-3 minutes, or until vegetables are tender crisp, stirring occasionally.
- Drain well.
- Return vegetable mixture to saucepan.
- Stir in seasoning from packet: Cover to keep warm.
- Meanwhile, rub 1 tsp.
- of sesame oil in bottom and up the sides of a large skillet or: heat over medium-high heat until hot.
- Add seasoned beef strips: cook and stir 2-4 minutes or until beef is no longer pink.
- Add vegetable mixture, mushrooms and soy sauce to beef: cook and stir until thoroughly heated.
VEGETABLE-BEEF STIR FRY
Make and share this Vegetable-Beef Stir Fry recipe from Food.com.
Provided by ratherbeswimmin
Categories Steak
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a big skillet or wok, heat 2 teaspoons of oil until hot.
- Stir-fry steak until no longer pink; remove steak but keep warm.
- In the same pan, heat the rest of the oil; add the next 4 ingredients and stir-fry until veggies are crisp-tender; remove from heat.
- In a mixing bowl, add cornstarch, broth, sherry, water, soy sauce and ginger; stir until smooth.
- Return beef to the pan with the veggies; stir in cornstarch mixture.
- Bring mixture to a boil; cook and stir for 2 minutes or until thickened.
- Add tomatoes and cook until heated through.
- Serve over rice.
STIR-FRIED STEAK & VEGGIES
Here's a stir-fry that's even faster than Chinese takeout. It's easy, filling and a winner every time. And it can be ready in under 30 minutes for tonight! -Vicky Priestley, Alum Creek, West Virginia
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook rice according to package directions. Meanwhile, in a small bowl, mix cornstarch, water, soy sauce, brown sugar and seasonings until smooth., In a large nonstick skillet coated with cooking spray, heat 1 tablespoon oil over medium-high heat. Add beef; stir-fry until no longer pink. Remove from pan. Stir-fry vegetables in remaining oil until crisp-tender., Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return beef to pan; heat through. Serve with rice.
Nutrition Facts :
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