BEEF STIR-FRY
Our quick and easy beef stir-fry can be whipped up in one pan using just a handful of ingredients. This takeaway classic is perfect for a family midweek meal.
Provided by Good Food team
Categories Dinner
Time 30m
Number Of Ingredients 7
Steps:
- Put the beef in a medium non-metallic bowl and cover with the vinegar, soy and Worcestershire sauce. Leave to marinate for 20 mins, or if you have the time, overnight.
- Heat a small dry wok until it's very hot. Tip in the beef, marinade and spring onions, stir fry for 2 mins. Add the roasted peppers, then stir fry for a further 2 mins. Divide the stir fry between shallow bowls and serve with some boiled rice.
Nutrition Facts : Calories 433 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 38 grams protein, Sodium 3.14 milligram of sodium
PORK STIR FRY
Tasty stir fry! You can add your favourite vegetables to it make your way.I experimented until I came up with this result.This is great as is for 2 or serve with rice for 4.
Provided by Sageca
Categories Pork
Time 30m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Combine cornstarch, soya sauce, vinegar, honey and garlic together.
- Add sliced pork and marinate a few hours:this can be done on the morning; refrigerate.
- Remove meat from marinade.
- Heat wok or large frypan on High.
- Add oil,ginger and pork;stir fry until golden brown. Remove meat.
- Add onion, celery,pepper,mushrooms and broccoli.Stir fry for 2-3 minutes.
- Add chicken broth, marinade,pork and beansprouts.
- Stir on High until vegetables are tender crisp.
- Recipe can be easily doubled.
THE BEST STIR FRY SAUCE
This really is the BEST Stir Fry Sauce! It's homemade, healthy and so easy to make!
Provided by She Likes Food
Categories Condiment
Time 8m
Yield 6
Number Of Ingredients 8
Steps:
- Add all stir fry ingredients to a jar or medium sized bowl and shake or stir until well combined. This stir fry sauce can be made ahead and refrigerated until needed but I would recommend leaving out the arrowroot powder until ready to use.
- When your stir fry is about 3 minutes from being finished, pour the stir fry sauce over and stir occasionally until sauce is thickened and coats the back of a spoon or spatula, about 5 minutes.
Nutrition Facts : ServingSize 1/6, Calories 136 calories, Sugar 8.7 g, Sodium 374.4 mg, Fat 9.9 g, SaturatedFat 1.4 g, TransFat 0 g, Carbohydrate 11.5 g, Fiber 0.1 g, Protein 1.1 g, Cholesterol 0 mg
EASY STIR FRY SAUCE
A basic stir fry sauce that I've been using for years. I got the recipe from my mother, but I don't know where she got it from. I make no claim to authenticity.
Provided by Winnipeg Mel
Categories Sauces
Time 5m
Yield 3 cups
Number Of Ingredients 8
Steps:
- Combine all ingredients in a large glass jar with a lid.
- Screw lid on.
- Shake well.
- Can store in fridge up to 2 weeks.
- Shake well before using.
- To use sauce: stir fry your vegetables and meat as desired, add appropriate amount of sauce, bring to a boil, boil for 1 minute or until slightly thickened.
- Serve.
MARINATED BEEF STIR FRY
I made this up using the marinade recipe from my Marinated and Crumbed Pork Schnitzel dish. I believe it is quite tasty :) You can make it with the vegetables I used, leave them out, or, use what you have on hand.
Provided by Jen T
Categories Meat
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Slice meat across the grain into strips and place in a glass dish.
- Mix together the soy sauce, lemon juice and garlic and pour over the meat mixing well.
- Leave to marinate for approx 2hours to get the best flavour or longer if you wish.
- Meanwhile steam the brocolli, cauliflower & carrots or cook til just crisp tender in a microwave.
- When ready to cook, drain meat reserving the marinade.
- Heat oil in a large pan or wok until very hot.
- Add beef strips and cook quickly to seal. You may need to do this in 2 batches.
- Add the onion & cook, stirring til lightly browned.
- Add in the drained vegetables and toss to mix.
- Mix the cornflour with a little cold water and then add in the reserved marinade and more water to make 1 cup liquid.
- Add the liquid to the pan and stir til thickened and heated through.
- Serve over steamed rice and top with sliced spring onions.
EASY STIR-FRY SAUCE
Here's a way to elevate any stir-fry, especially when you are making it from veggie and meat scraps that are lingering in your refrigerator. Pro tip: You can use half of it as a marinade for your proteins before you add them to the skillet. It also makes a tasty dipping sauce for steamed dumplings or pot-stickers.
Provided by Food Network Kitchen
Categories condiment
Time 10m
Yield 1/2 cup sauce
Number Of Ingredients 7
Steps:
- Whisk the soy sauce, vinegar, sesame oil, garlic, ginger, sugar and red pepper flakes if using in a medium bowl until combined. Store in an airtight container in the refrigerator for up to 5 days.
PORK MARINADE FOR STIR-FRY
Steps:
- Add to your stir-fry and enjoy.
Nutrition Facts : Calories 180 kcal, Carbohydrate 2 g, Cholesterol 83 mg, Fiber 0 g, Protein 30 g, SaturatedFat 2 g, Sodium 719 mg, Sugar 1 g, Fat 5 g, ServingSize Marinade 3/4 - 1 pound pork, UnsaturatedFat 0 g
MOUTHWATERING CHINESE MARINADE AND STIR-FRY SAUCE
My mom is Chinese, and often catered for special events. Everyone always asked for the recipe for the sauce that she marinated her meats in. It is savory and delicious, and I've never tasted anything like it anywhere else! Whether you're baking, grilling, or pan-frying your meats, this can't be beat! I make several jars of this stuff at Christmas to give away as gifts. Everyone loves it! You can use this sauce either as a marinade or in stir-fry.
Provided by lindarusiecki
Categories Sauces
Time 10m
Yield 1 jar sauce, 25 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients and store in a large jar or Tupperware container. Store in refrigerator for up to three months. Mix well before using. Use on pork, chicken, beef, or as a stir-fry sauce.
- When I use it on chicken, I add a little orange juice. For beef, I add a little Worcestershire sauce. For pork, I add a little brown sugar.
- For best results, marinate your meats in the sauce overnight in a large zip-lock bag.
STIR-FRY
Steps:
- In a small non-reactive bowl, whisk together soy sauce, rice wine vinegar, cornstarch, ketchup, garlic, ginger and green onion. Pour 1/2 of this sauce over chicken strips and let stand while you prep veggies.
- Heat 1 teaspoon of the sesame oil over medium high heat in a non-stick wok pan. Add chicken and cook, stirring often until golden brown and cooked through, about 3 to 4 minutes. Remove from pan, set aside. Wipe pan clean. Add remaining teaspoon of sesame oil. Heat over medium high heat, add all veggies, immediately season with salt. Cook, stirring often until veggies have browned a little and are starting to soften, about 5 to 6 minutes. Add remaining marinade and chicken to veggies. Reduce heat to medium low and cook until veggies are tender, about 3 minutes more.
Nutrition Facts : Calories 204 calorie, Fat 4 grams, SaturatedFat 0.7 grams, Carbohydrate 18 grams, Fiber 4.8 grams
GOCHUJANG STIR-FRY SAUCE
Get Korean street-food flavor with this quick and healthy homemade stir-fry sauce. Use it for stir-fries, as a marinade for chicken, beef or pork or for tossing with Asian noodles.
Provided by EatingWell Test Kitchen
Categories Healthy Asian Vegetarian Recipes
Time 5m
Number Of Ingredients 7
Steps:
- Combine gochujang, lemon juice, ginger, soy sauce, sherry, sesame oil and sugar in a small bowl.
Nutrition Facts : Calories 90.7 calories, Carbohydrate 13.3 g, Fat 3.9 g, Fiber 1.1 g, Protein 1.3 g, SaturatedFat 0.5 g, Sodium 483.9 mg, Sugar 7.3 g
ALL-PURPOSE STIR-FRY SAUCE
Provided by Food Network
Time 10m
Yield about 1 cup
Number Of Ingredients 4
Steps:
- In a small bowl or measuring cup, combine the stock, oyster sauce, rice wine and soy sauce. Stir into any nearly completed stir-fry dish and bring to a boil until the sauce thickens, about 1 minute.
CHICKEN STIR FRY MARINADE
Make and share this Chicken Stir Fry Marinade recipe from Food.com.
Provided by foodart
Categories Chicken Breast
Time 30m
Yield 3 lbs
Number Of Ingredients 8
Steps:
- Place in a large mixing container and chicken. In a mixing bowl add baking soda, salt, cornstarch, chicken base, wine and cold water, mix well and pour over chicken blend together add more water of needed to lightly coat the mixture. Add in oil to cover the top of the chicken.
Nutrition Facts : Calories 1047.6, Fat 42, SaturatedFat 12.1, Cholesterol 290.6, Sodium 3056.5, Carbohydrate 42.8, Fiber 0.4, Protein 95.2
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