Stir Fry Beef With Nectarines Food

BEEF STIR-FRY

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.

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 RAMEN STIR FRY

Steps:

• Fill a large saucepan 2/3 full of water.
• Bring to a boil.
• When water boils, add ramen noodles and cook 3 minutes.
• Drain.
• Meanwhile, in a wok or large frying pan, heat oil on high heat.
• Add beef, vegetables, teriyaki sauce, garlic, ginger, and seasoning packets from ramen noodles.
• Stir fry until beef is cooked through.
• Add noodles and toss to combine.

STIR-FRY BEEF WITH CAULIFLOWER AND PEAS

Steps:

• Combine beef with 1/2 tsp of salt, cornstach, and 1 T. of the oil.
• Mix well with your hands.
• Cook cauliflower and carrot in boiling water for 8 minutes; drain well.
• Plunge peas into boiling water for 5 seconds: rinse with cold water and drain.
• Heat 2 T. of oil over medium-high heat in wok; Stir-fry beef 1 minute: Add sherry and cook 1 minute.
• Remove and set aside.
• Combine sauce ingredients in a bowl.
• Heat 1 T. oil to medium-high heat in wok.
• Stir-fry carrots, cauliflower and peas for 1 minute, adding the peas last.
• Add beef.
• Quickly pour in sauce mixture.
• Stir-fry 2 minutes.
• Serve immediately, over steamed rice.

STIR-FRY BEEF

Steps:

• Trim excess fat from the steak; slice the steak diagonally across the grain into thin strips. Set aside.
• Place the chopped red bell peppers in a food processor or blender; cover and process until smooth, stopping frequently to scrape down the sides. Set aside.
• Pour 2 tablepoons oil around the top of a preheated wok or large skillet, coating the sides; heat at medium-high (375 degrees) for 2 minutes. Add the onion and minced garlic, and stir-fry 2 minutes. Add the squash, (and asparagus if using) and stir-fry for 1 to 2 minutes or until crisp-tender. Remove the vegetables from the wok and set aside.
• Pour 1 tablespoon oil into the wok; add half of the steak strips, and stir-fry 2 to 3 minutes or until browned. Remove the steak from the wok, and set aside. Pour the remaining 1 tablespoon of oil into the wok. Add the remaining steak strips, and stir-fry 2 to 3 minutes or until browned.
• Combine the soy sauce, crushed red pepper, and black pepper. Add the soy sauce mixture, red bell pepper puree, reserved vegetable mixture, and steak strips to the wok. Stir fry until thoroughly heated. Serve over rice.
• Garnish with green onion strips.

VEGETABLE BEEF STIR-FRY

Steps:

• In a large bowl, combine the first five ingredients; add beef and toss to coat. Refrigerate for 15 minutes. For sauce, in a small bowl, combine the cornstarch, broth, ketchup, soy sauce and sesame oil until smooth; set aside., In a large nonstick skillet or wok coated with cooking spray, stir-fry the beef mixture in 1 teaspoon canola oil until no longer pink. Remove and keep warm. Stir-fry the onion in remaining canola oil for 2 minutes. Add green pepper; stir-fry for 2 minutes. Add tomatoes; stir-fry 1 minute longer., Return beef to the pan. Stir sauce; add to beef and vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened.