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
STIR-FRY BEEF AND RICE POT PIE
You can add in any of your favorite fresh veggies that you wish just make certain that you chop them small, or purchase a package already cut in your veggie section of your supermarket, or use a 1-pound package of frozen assorted veggies in place of fresh, add in a can of sliced drained mushrooms also!
Provided by Kittencalrecipezazz
Categories Savory Pies
Time 2h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees.
- Prepare a 10-inch pie plate or a 9-inch square baking dish or a 1-1/2-quart baking dish.
- In a saucepan cover the rice with 1-2/3 cup water; bring to a boil over high heat, cover, reduce heat and simmer for about 15 minutes; remove from heat and let stand for 15 minutes longer.
- Meanwhile mix 1 cup beef broth with oyster sauce, cornstarch, garlic and chili flakes; set aside.
- Heat oil in skillet over high heat; add in the beef slices; cook until meat is no longer pink (about 4 minutes).
- Add in the remaining 1/4 cup broth with the 5 cups veggies and green onions; cook for about 3 minutes, or until veggies are bright green.
- Stir in the seasoned beef broth mixture; bring to a boil, cook until thickened (about 1-2 minutes) transfer to a large bowl.
- Add in the cooked rice; mix to combine and season with salt and pepper.
- Spoon the mixture into prepare dish.
- Place the prepare pastry over the mixture and fold the edges under, flute as desired.
- Make a couple of slits on top of the pastry.
- Place the baking dish or pie plate on a baking sheet to catch any spills.
- Bake for about 1 hour, covering the pastry loosley with foil if overbrowning.
Nutrition Facts : Calories 488.9, Fat 24.9, SaturatedFat 7.7, Cholesterol 50.8, Sodium 767.9, Carbohydrate 45.4, Fiber 2.6, Sugar 0.6, Protein 19.5
BEEF STIR-FRY
"The best thing about a stir-fry is that you can substitute the vegetables you like most."
Provided by Trisha Yearwood
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Season the steak with salt and pepper. In a medium bowl, whisk together the soy sauce, chile pepper, sugar and lime juice until the sugar is dissolved. Add the beef, toss to coat and set aside.
- In a large skillet over medium-high heat, heat the oil until shimmering, about 1 minute. Add the beef and cook, stirring, until cooked through, 3 to 5 minutes.
- Remove the beef from the skillet and set aside. Allow the liquid in the pan to reduce until thickened, about 4 minutes. Add the garlic and scallions and cook 1 minute more. Add the mushrooms and cook for 2 to 3 minutes more. Add the snow peas, baby corn and bell pepper and continue cooking until all the vegetables are crisp-tender, about 2 minutes. Return the beef to the skillet and toss to combine.
STIR-FRIED RICE POT
This is a great way to use leftover cooked rice. Just prepare recipe as directed, omitting the chicken broth, skipping the rice cooking step and substituting 2 2/3 cups cooked leftover rice for the 1 1/2 cups uncooked rice. This recipe is so good, and flavorlicious!!
Provided by Chef mariajane
Categories One Dish Meal
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine rice and broth in microwaveable bowl; cover. Microwave on high 5 minutes. Let stand 5 minutes or until liquid is absorbed.
- Meanwhile, heat 1 teaspoons of the oil in large nonstick skillet on medium-high heat. Add eggs; cook and stir 2 minutes, or until eggs are set but still moist. Remove from skillet; cover to keep warm.
- Cook meat in remaining 1 teaspoons oil in same skillet 5 minutes or until cooked through, stirring occasionally. Add peas, onions, and dressing; mix well., Srtir in rice and eggs; cook 2 minutes or until heated through.
Nutrition Facts : Calories 333.7, Fat 12.8, SaturatedFat 2.3, Cholesterol 105.8, Sodium 560.5, Carbohydrate 42, Fiber 4.2, Sugar 5.9, Protein 12.2
VEGETABLE AND BEEF STIR-FRY WITH BROWN RICE
Make and share this Vegetable and Beef Stir-Fry With Brown Rice recipe from Food.com.
Provided by JackieOhNo
Categories Brown Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook rice according to package directions.
- Meanwhile, slice steak 1/4-inch thick, then cut slices crosswise in half. Whisk 1 T. peanut oil, the sherry, soy sauce, honey, cornstarch, and half the ginger and garlic in small bowl. Add steak and toss to combine.
- Heat 1 T. peanut oil in large heavy skillet over high heat until a drop of water evaporates on contact. Add remaining ginger, garlic, and the scallions. Reduce heat to medium-high; stir-fry 1 minute. Transfer with slotted spoon to medium bowl. Add peas, squash and bell pepper to skillet; stir-fry until crisp-tender, 3-4 minutes. Add to scallions.
- Add 1 T. oil to skillet and heat over high heat. Add pepper flakes to steak and stir to separate pieces;. Add steak to skillet; stir-fry until tender, about 3 minutes. Return vegetables to skillet; stir-fry until hot, about 1 minute.
- Serve beef stir-fry with brown rice.
Nutrition Facts : Calories 520.8, Fat 21.1, SaturatedFat 5.9, Cholesterol 46.5, Sodium 327, Carbohydrate 49, Fiber 3.9, Sugar 8.2, Protein 30.3
CHICKEN AND RICE POT PIE
Make and share this Chicken and Rice Pot Pie recipe from Food.com.
Provided by Boo Chef in West Te
Categories Savory Pies
Time 40m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 10
Steps:
- Adjust oven rack to middle position - heat oven to 400 degrees. Cut puff pastry in half, then cut each half into thirds. Bake on parchment-lined baking sheet until golden brown and crisp, about 15 minutes.
- Pat chicken dry with paper towels -season with salt and pepper. Melt 1 tablespoon butter in large skillet over medium-high heat. Cook half of chicken until no longer pink, 1 to 2 minutes per side; cut into cubes and transfer to medium bowl. Repeat with additional 1 tablespoon butter and remaining chicken.
- Add flour and remaining butter to empty skillet and cook until golden, 1 to 2 minutes. Stir in rice, broth, and cream and bring to boil. Reduce heat to medium and simmer, covered, until rice is nearly tender, 3 to 5 minutes. Stir in peas and carrots, scallions, and chicken, along with any accumulated juices. Simmer until sauce is thickened, about 3 minutes. Season with salt and pepper. Top with puff pastry. Serve.
Nutrition Facts : Calories 537.2, Fat 32.3, SaturatedFat 13.8, Cholesterol 93.2, Sodium 203.7, Carbohydrate 36.6, Fiber 1.9, Sugar 0.6, Protein 25.3
BEEF LIVER AND RICE STIR-FRY
Make and share this Beef Liver and Rice Stir-Fry recipe from Food.com.
Provided by shellbee
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- cut beef liver in long strips length wise.
- this can be done when meat is partly frozen for easier handling.
- brown liver in the butter with above spices.
- add the soup and water.
- simmer on low heat on stove top for 20 minutes.
- serve over cooked rice of your choice.
Nutrition Facts : Calories 253.7, Fat 10.3, SaturatedFat 5.2, Cholesterol 327.1, Sodium 510.8, Carbohydrate 15.5, Fiber 1.1, Sugar 6.3, Protein 24.6
BBQ BEEF & VEGETABLE STIR-FRY
This was a spur-of-the-moment experiment when we wanted something nice and filling, but also easy. I had steak, peppers and onion on hand, and this is what my mind created. We make it often. For something different, try it in tortillas for fajitas. -Rochelle M. Dickson, Potwin, Kansas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Toss beef with soy sauce, garlic and pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add beef mixture; stir-fry 2-3 minutes or until beef is browned. Remove from pan., Add remaining 1 tablespoon oil to pan. Add vegetables; stir-fry 3-4 minutes or until crisp-tender. Stir in barbecue sauce and beef; heat through. Serve with rice.
Nutrition Facts : Calories 387 calories, Fat 6g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 673mg sodium, Carbohydrate 51g carbohydrate (12g sugars, Fiber 5g fiber), Protein 30g protein. Diabetic Exchanges
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- In a 2- to 3-quart pan, cover rice with 1 2/3 cups water. Bring to a boil over high heat; cover, reduce heat, and simmer 15 minutes. Remove from heat; let stand, covered, 15 minutes longer.
- Meanwhile, mix 1 cup broth with oyster sauce, cornstarch, garlic, and chili flakes; set aside. Thinly slice steak across grain into 1/8-inch-thick slices. Add oil to a 10- to 12-inch nonstick frying pan over high heat; when hot, add meat. Cook, stirring constantly, until meat is no longer pink, about 4 minutes. Add remaining broth, stir-fry vegetable mixture, and onions. Cook, covered, just until vegetables are bright green, about 3 minutes. Stir seasoned broth into meat mixture; bring to a boil.
- In a bowl, combine rice with meat-vegetable mixture; spoon into a 10-inch pie dish, 9-inch square pan, or 1 1/2-quart baking dish.
- Unfold pie crust according to package directions. On a lightly floured board, roll into a 12-inch round for pie dish, or 1 inch larger than dish of another shape. Place over beef and vegetable mixture; fold edges under and flush with pan rim, and flute firmly against rim. Cut shapes from crust and decorate top, or make a couple of decorative slits in crust.
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