Stir Fried Beef Salad In Tortilla Cups Food

COLORFUL BEEF WRAPS

Colorful Beef Wraps image

I stir-fry a combination of sirloin steak, onions and peppers for these hearty wraps. Spreading a little fat-free ranch salad dressing inside the tortillas really jazzes up the taste. -Robyn Cavallaro of Easton, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1 beef top sirloin steak (1 pound), cut into thin strips
1/4 teaspoon pepper
3 tablespoons reduced-sodium soy sauce, divided
3 teaspoons olive oil, divided
1 medium red onion, cut into wedges
3 garlic cloves, minced
1 jar (7 ounces) roasted sweet red peppers, drained and cut into strips
1/4 cup dry red wine or reduced-sodium beef broth
6 tablespoons fat-free ranch salad dressing
6 flour tortillas (8 inches)
1-1/2 cups torn iceberg lettuce
1 medium tomato, chopped
1/4 cup chopped green onions

Steps:

In a large nonstick skillet coated with cooking spray, saute beef, pepper and 2 tablespoons soy sauce in 2 teaspoons oil until meat is no longer pink. Remove and keep warm. , Saute the onion and garlic in remaining oil for 1 minute. Stir in the red peppers, wine and remaining soy sauce; bring to a boil. Return beef to the pan; simmer for 5 minutes or until heated through. , Spread ranch dressing over one side of each tortilla; sprinkle with lettuce, tomato and green onions. Spoon about 3/4 cup beef mixture down the center of each tortilla; roll up.

Nutrition Facts : Calories 325 calories, Fat 9g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 830mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 1g fiber), Protein 20g protein. Diabetic Exchanges

STIR FRY BEEF AND VEGETABLES

Stir Fry Beef and Vegetables image

Make and share this Stir Fry Beef and Vegetables recipe from Food.com.

Provided by Rita1652

Categories One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 lb lean beef, thinly sliced (Slightly frozen beef is easier to slice)
1/4-1/3 cup light soy sauce
1/4 cup sherry wine or 1/4 cup cooking wine
1 cup green onion, sliced
1 cup celery, sliced diagonally
1 tablespoon grated fresh ginger
1/2 cup carrot, cut into matchsticks
1 cup broccoli, sliced
1 tablespoon sesame oil
12 large mushrooms, sliced
1/4 cup vegetable oil
2 garlic cloves, minced
1 tablespoon cornstarch
1 1/2 cups water
water chestnut

Steps:

Toss beef in bowl with soy sauce and sherry.
Cover and marinate for 30 minutes.
Heat oil in wok, or wide frying pan.
Add garlic and ginger and saute over high heat.
Add drained beef (reserve marinade).
Stir fry until meat is brown.
Add scallions, celery, carrots, broccoli and mushrooms.
Cover and steam about 5 minutes.
Mix water, cornstarch, sesame oil and marinate in small bowl; pour into pan.
Heat to boiling.
Cook until thickened.
Serve over rice.

ASIAN STEAK STIR-FRY SALAD

Asian Steak Stir-Fry Salad image

An easy steak stir-fry sitting on baby spinach and smothered in Balsamic vinaigrette makes for an extremely flavorful salad.

Provided by Steve Wortham

Categories World Cuisine Recipes Asian

Time 12h30m

Yield 2

Number Of Ingredients 11

Ingredients

¼ cup peanut oil
2 tablespoons soy sauce
1 teaspoon ground black pepper
1 pound skirt steak, sliced into strips
½ green bell pepper, chopped
¼ onion, chopped
2 tablespoons chopped green onion
1 tablespoon chopped fresh ginger root
1 tablespoon chopped serrano pepper
1 cup fresh baby spinach
¼ cup balsamic vinaigrette salad dressing

Steps:

Whisk together the peanut oil, soy sauce, and pepper in a bowl; pour into a resealable plastic bag. Add the steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 12 to 24 hours.
Cook and stir the steak and the marinade in a large skillet over medium heat. Stir in the bell pepper, onion, green onion, ginger, and serrano pepper. Cook until the steak is evenly brown. Serve over a bed of spinach with the balsamic vinaigrette.

Nutrition Facts : Calories 620.3 calories, Carbohydrate 9.3 g, Cholesterol 71.3 mg, Fat 52.5 g, Fiber 1.8 g, Protein 28.9 g, SaturatedFat 12.5 g, Sodium 1336.6 mg, Sugar 2.9 g

TACO STIR-FRY

Taco Stir-Fry image

Spice up dinnertime just right by serving this meaty Mexican stir-fry, a fun variation on a taco salad, from Nila Towler of Baird, Texas. "It's nice and light, a perfect meal for a summer day," she points out. "And it's quick to fix, too, making it ideal for an on-the-go family."

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

1 pound lean ground beef (90% lean)
1/4 cup chopped onion
1 can (14-1/2 ounces) stewed tomatoes
1 cup frozen corn
2 tablespoons chili powder
1 teaspoon sugar
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup shredded reduced-fat cheddar cheese
1 medium head iceberg lettuce, shredded
Tortilla chips
1 cup salsa

Steps:

In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, corn, chili powder, sugar, oregano, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. Stir in cheese. , Place shredded lettuce and 10 tortilla chips on each plate; top with taco mixture and 2 tablespoons salsa.

Nutrition Facts : Calories 416 calories, Fat 18g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 641mg sodium, Carbohydrate 44g carbohydrate (6g sugars, Fiber 5g fiber), Protein 20g protein.

MOO SHU BEEF TORTILLAS

Moo Shu Beef Tortillas image

You can also add in stir-fryed sliced onions if desired, to save time purchase the sliced beef stir-fry strips at your grocery store. If you prefer spicy then add in some dried chili flakes when stir-frying the beef. This recipe is very versatile, you really can add in whatever you desire.

Provided by Kittencalrecipezazz

Categories Vegetable

Time 1h10m

Yield 4 tortilla

Number Of Ingredients 16

Ingredients

1 lb sirloin beef (cut into thin strips) or 1 lb flank steak (cut into thin strips)
2 tablespoons vegetable oil
black pepper
1/2 lb fresh mushrooms, thinly sliced (can use more)
3 cups packaged prepared coleslaw mix (or make your own mix)
4 green onions, chopped
1 tablespoon cornstarch
1/4 cup cold water
8 medium flour tortillas (warmed)
8 tablespoons hoisin sauce (can use more)
2 tablespoons soy sauce
2 tablespoons water
1 tablespoon dark sesame oil
2 -3 teaspoons sugar
2 tablespoons fresh minced garlic (can use more or less)
black pepper (optional)

Steps:

Wrap the tortillas in foil and place in a 200 degree oven to keep warm while preparing the beef.
Combine all marinade ingredients in a large bowl.
Add in the beef strips and toss to coat with the marinade.
Cover and refrigerate for 1 hour.
Drain the beef and discard marinade.
heat oil in a large skillet or wok over medium-high heat until hot.
Add in sliced mushrooms and fry until the mushrooms loose there moisture and are browned (about 6-8 minutes) remove and transfer to a small bowl.
Adding in a small amount of oil if needed, add in half the beef strips, then season with black pepper; stir-fry for about 2 minutes, or until the outside of the beef is no longer
In a small cup or bowl combine the cold water with cornstarch until smooth.
In the same skillet combine the cooked beef strips, sauteed mushrooms, coleslaw mix, green onions and the cornstarch mixture; cook and stir until the sauce is thickened and bubbly.
Season with salt if desired.
Spread about 2-3 tablespoons hoisin sauce on the warm tortillas, the spoon the beef mixture down the center of each tortilla.
Fold bottom edge over the filling, then fold right side and left side to the center, overlapping.

Nutrition Facts : Calories 762.3, Fat 37.1, SaturatedFat 10.7, Cholesterol 76.9, Sodium 1680.8, Carbohydrate 73, Fiber 6.1, Sugar 15.9, Protein 34.3

HEARTY STIR-FRY SALAD

Hearty Stir-Fry Salad image

"I tossed together this tasty salad for some business friends a few years ago," explains Michelle Smith from Running Springs, California. "The meat has to marinate first, but it's well worth the wait. In fact, after serving this dish I received two proposals for marriage plus one offer to be a live-in cook!"

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 6-8 servings.

Number Of Ingredients 18

Ingredients

3/4 cup sherry or chicken broth
1/3 cup soy sauce
1 small onion, sliced
2 garlic cloves, minced
1-1/2 teaspoons ground ginger
1-1/2 teaspoons chili powder
1/2 teaspoon pepper
1 pound boneless beef top round steak, cut into 2-inch strips
3/4 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
4 teaspoons vegetable oil, divided
3 medium carrots, julienned
1 cup fresh broccoli florets
1 medium green pepper, julienned
1 medium onion, thinly sliced
1 cup sliced fresh mushrooms
1/2 cup minced fresh cilantro
12 cups torn mixed salad greens
3 medium navel oranges, peeled and cut into 1/2-inch pieces

Steps:

In a bowl, combine the first seven ingredients. Pour 2/3 cup marinade into a large resealable plastic bag; add beef. Pour 1/3 cup marinade into another plastic bag; add chicken. Seal bags and turn to coat; refrigerate for up to 2 hours. Cover and refrigerate remaining marinade. , Drain and discard marinade from beef and chicken. In a large skillet or wok, heat 1-1/2 teaspoons oil; stir-fry beef until no longer pink. Remove and keep warm. In the same pan, stir-fry chicken in 1-1/2 teaspoons oil until juices run clear. Remove and keep warm. Stir-fry carrots and broccoli in remaining oil for 5 minutes. Add the green pepper, onion and mushrooms; stir-fry for 5-6 minutes or until vegetables are crisp-tender. Stir in cilantro and reserved marinade., Toss salad greens and oranges; place on a large serving plate. Top with the stir-fried beef, chicken and vegetables.

Nutrition Facts :

STIR-FRIED THAI-STYLE BEEF WITH CHILES AND SHALLOTS

Stir-Fried Thai-Style Beef With Chiles and Shallots image

The original recipe calls for blade steak, but we use flank steak. To cut a flank steak into the proper-sized slices for stir-frying, first cut the steak with the grain into 1 1/2-inch strips, then cut the strips against the grain into 1/4-inch-thick slices. White pepper lends this stir-fry a unique flavor; black pepper is not a good substitute. I have also used green onions in place of the shallots with good results. We serve this with steamed jasmine rice, but any rice will do. Cooking time does not include marinating time. Adapted from Cooks Illustrated magazine, July 2005. Hope you enjoy!

Provided by Scoutie

Categories < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

3/4 teaspoon ground coriander
1/8 teaspoon white pepper
1 teaspoon light brown sugar
1 tablespoon fish sauce
1 3/4 lbs flank steaks, trimmed and cut into 1/4-inch-thick strips
2 tablespoons fish sauce
2 tablespoons rice vinegar
2 tablespoons water
1 tablespoon light brown sugar
1 tablespoon asian chili paste with garlic
3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
3 tablespoons vegetable oil
3 serrano chilies or 3 jalapeno chiles, halved, seeds and ribs removed, chiles cut crosswise 1/8 inch thick
3 medium shallots, trimmed of ends, peeled, quartered lengthwise, and layers separated
1/3 cup fresh mint leaves, large leaves torn into bite-sized pieces
1/3 cup fresh cilantro leaves
1/3 cup chopped unsalted dry roasted peanuts
lime wedge, for serving

Steps:

FOR THE BEEF AND MARINADE:
Combine coriander, white pepper, brown sugar, and fish sauce in large bowl.
Add beef, toss well to combine; marinate 15 minutes.
FOR THE STIR-FRY:
In small bowl, stir together fish sauce, vinegar, water, brown sugar, and chili-garlic paste until sugar dissolves; set aside.
In small bowl, mix garlic with 1 teaspoon oil; set aside.
Heat 2 teaspoons oil in 12-inch nonstick skillet over high heat until smoking; add one-third of beef to skillet in even layer.
Cook, without stirring, until well browned, about 2 minutes, then stir and continue cooking until beef is browned around edges and no longer pink in the center, about 30 seconds. Transfer beef to medium bowl.
Repeat with additional oil and remaining meat in 2 more batches.
After transferring last batch of beef to bowl, reduce heat to medium; add remaining 2 teaspoons oil to now-empty skillet and swirl to coat.
Add chiles and shallots and cook, stirring frequently, until beginning to soften, 3 to 4 minutes.
Push chile-shallot mixture to sides of skillet to clear center; add garlic to clearing and cook, mashing mixture with spoon, until fragrant, about 15 seconds. Stir to combine garlic with chile-shallot mixture.
Add fish sauce mixture to skillet; increase heat to high and cook until slightly reduced and thickened, about 30 seconds.
Return beef and any accumulated juices to skillet, toss well to combine and coat with sauce, stir in half of mint and cilantro; serve immediately, sprinkling individual servings with portion of peanuts and remaining herbs, and passing lime wedges separately.