Stir Fried Beef N Beans Food

BEEF AND BEAN SPROUT STIR FRY

Steps:

• Cut up your beef. Set aside.
• Rinse your bean sprouts well. Set aside.
• Take out a large saute pan or wok. Spray with non stick spray. Turn on medium-high heat and drizzle some olive oil in pan. Once the oil heats up slightly you want to toss in your beef. Now turn heat down to medium. Cook until the beef is browned. Depending on the size you've cut it, the amount you've used and how hot you have your stove, this should only take about 4 to 5 minutes.
• Add 1/2 the stir-fry sauce and stir to coat.
• Now toss in your bean sprouts and let them cook until tender and almost limp. This will take another 3 to 4 minutes. I like mine to become almost noodle like in texture. No crisp left in them. But if you like crisp you just cook for less time.
• Now add the other half of your stir-fry sauce and stir until everything comes together.
• Salt and pepper to taste.
• Optional step: If you want a thicker broth or juice to it take your cornstarch and pop it in a mason jar with a little bit of water. Place the lid on and give it a good shake. Now take your stir-fry (once it's almost done) and slide it all over to one side of the pan with a spatula. Slightly tip your pan in the opposite direction and all the juice will run down. Pour the corn starch mixture in there and let it boil up while you stir. Then mix it into the stir-fry and let it simmer for a few minutes. Voila, thicker broth.

EASY CLASSIC CHINESE BEEF STIR FRY

Steps:

• Combine the cornstarch and 2 tbsp of water in a small bowl, mix until smooth.
• Mix in remaining Sauce ingredients EXCEPT the 1/3 cup water.
• Place the beef and 2 tbsp of Sauce in a bowl and mix gently. Set aside for 15 minutes.
• Add 1/3 cup water into the remaining Sauce. Set aside.
• Heat oil in wok over high heat. Add garlic and cook for 15 seconds.
• Add onion and cook for 1 minute.
• Add the beef and cook until it changes colour from red to light brown but not cooked through.
• Add bell pepper and carrots and stir fry for 30 seconds.
• Add Sauce and cook for 30 seconds.
• Add pak choy and scallions/shallots and cook for a further 1 minute until the Sauce is thickened.
• Remove from heat immediately.
• Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice! Garnish with sesame seeds and cilantro, if using.

BEEF AND BEAN SPROUT STIR-FRY

Steps:

• Blend egg white, 2 teaspoons soy sauce, 1 teaspoon cornstarch, ginger, garlic powder, salt and pepper in medium mixing bowl. Add beef and stir to coat. Cover and refrigerate 30 minutes.
• Combine cold water, oyster sauce, if using, remaining 3 teaspoons soy sauce, remaining cornstarch, and bouillon granules in small mixing bowl. Combine well and set aside.
• Heat 2 tablespoons oil in large skillet. Add beef mixture and stir-fry over medium-high heat until beef is browned. Remove mixture from the skillet and set aside. Heat remaining oil to the skillet and add the mushrooms and onions. Stir-fry over medium-high heat 1 minute. Add bean sprouts and water chestnuts and stir-fry for another minute. Stir in the cornstarch mixture and the beef and cook until thickened and bubbly. Serve with rice and additional soy sauce, if desired.

STIR-FRIED BEEF WITH GREEN BEANS AND PEANUT SAUCE

Steps:

• In a mixing bowl, whisk together the egg whites, sesame oil, and 1 tablespoon of the cornstarch until foamy; season with salt and pepper. Add the beef and chives, toss to coat in the marinade and stick it in the refrigerator for 30 minutes.
• Pour the peanut oil in a large skillet or wok and place over high heat. When the oil is smoking hot, add 1/2 of the beef. (If you fry all the meat at once the oil temperature will drop and the beef will stew instead of crisp.) Fry for 2 minutes then remove to a paper towel to drain; repeat with the remaining beef. Very carefully drain all but 2 tablespoons of the hot oil into a safe container.
• Stir-fry the ginger, garlic, green onions, and chile in the remaining oil until they perfume. Add the green beans; season with salt and pepper. Stir-fry the beans for 2 minutes until crisp-tender; remove from the pan. Mix the chicken broth with the remaining tablespoon of cornstarch to make a slurry and add it to the pan. Add the soy sauce, vinegar, sugar, peanut butter, and orange peel. Simmer until the sauce is thick, about 5 minutes. Return the beef and green beans to the pan, tossing to coat in the sauce. Garnish with chopped peanuts and serve with rice.

BASIL BEEF STIR-FRY

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.

BEEF AND STRING BEANS

Steps:

• In a bowl, add the beef, baking soda, and water (if you don't want your beef tenderized too much, omit the baking soda). Massage the beef with your hands until all the liquid is absorbed. Mix in the cornstarch, oil, and oyster sauce, and set aside to marinate for 30 minutes.
• Combine all the sauce ingredients in a measuring cup and set aside: the chicken stock, sugar, light soy sauce, dark soy sauce, oyster sauce, sesame oil, and white pepper.
• Heat your wok over high heat until smoking. Add 2 tablespoons of oil and sear the beef until browned (this should only take 2 minutes). Turn off the heat, remove the beef from the wok, and set aside. Leave behind any oil in the wok.
• Set the wok over medium heat and add another tablespoon of oil to the along with the string beans. Sear the string beans on all sides until lightly scorched and wrinkly, about 6-8 minutes.
• Add the garlic, and stir-fry for 30 seconds. Increase the heat to high, and pour the Shaoxing wine around the perimeter of the wok.
• Next, add in the sauce mixture you made earlier. Stir the sauce around the sides of the wok to deglaze it (all those nice bits from stir-frying the beef should be absorbed into the sauce). Bring the sauce to a simmer.
• Stir the cornstarch and water slurry to ensure it's well combined, and drizzle the mixture into sauce while stirring constantly. Allow it to simmer and thicken for 20 seconds. Add the beef back to the wok and stir-fry to combine. Serve with rice!

STIR-FRIED BEEF WITH CELERY

Steps:

• Trim fat from beef; cut beef with grain into 2-inch strips.
• Cut strips across grain into 1/8-inch slices.
• Toss beef, 1 tablespoon vegetable oil, 1 teaspoon cornstarch, 1 teaspoon salt, the sugar, 1 teaspoon soy sauce and the white pepper in glass or plastic bowl.
• Cover and refrigerate 30 minutes.
• Cut celery diagonally into 1/4-inch slices.
• Cut green onions into 2-inch pieces.
• Mix 1 tablespoon cornstarch and the water.
• Heat wok until 1 or 2 drops of water bubble and skitter when sprinkled in wok.
• Add 3 tablespoons vegetable oil; rotate wok to coat side.
• Add beef, gingerroot and garlic; stir-fry until beef is brown, about 3 minutes.
• Remove beef from wok.
• Add 3 tablespoons vegetable oil to wok; rotate.
• Add celery; stir-fry 1 minute.
• Stir in chicken broth and 1/2 teaspoon salt; heat to boiling.
• Cover and cook 2 minutes.
• Stir in cornstarch mixture; cook and stir until thickened, about 10 seconds.
• Stir in beef and 2 tablespoons soy sauce; heat to boiling.
• Garnish with green onions.

EASY BEEF IN BLACK BEAN SAUCE

Steps:

• Remove the thick layer of fat running down the side of the steaks and discard. Slice the steak into 1cm-thick, long strips and toss with the cornflour and some seasoning.
• Heat the oil in a large frying pan or wok over a high heat then add the steak, frying for 3-5 mins or until golden brown on the outside. Remove with a slotted spoon and transfer to a plate.
• Add the onion and peppers to the pan and fry for 6-7 mins or until beginning to soften. Stir through the garlic, ginger and chilli and cook for a further min. Return the beef to the pan and stir through the black bean sauce, rice wine vinegar, sugar and 2 tbsp water to loosen a little. Bring to a simmer and then remove from the heat.
• Serve the stir-fry in deep bowls with mounds of sticky rice and top with coriander, if you like.

STIR-FRY BEEF WITH STRING/GREEN BEANS

Steps:

• Marinate beef in cornstarch, sherry& soy sauce about 1/2 hour.
• Cook beans in boiling water 2 minutes.
• Rinse in cold water.
• Heat oil in wok.
• Brown garlic& ginger.
• Add beef.
• Stir fry until color changes.
• Add beans & sugar.
• Stir fry 1 minute.
• Add dissolved corn starch mixture.
• Stir fry till thickened.
• Serve with rice if desired.
• Serves 4-6.