Stir Fry Of Beef And Vegetables With Hoisin Food

STIR-FRIED BEEF WITH HOISIN SAUCE

Steps:

• Mix together the soy sauce, sherry, sesame oil, garlic and ginger in a shallow dish. Add the steak and leave to marinate for about 20 minutes (or longer, if you have time).
• Heat a large heavy-based frying pan or wok, add the sesame seeds and toast over a high heat, stirring, for a few minutes until golden. Tip on to a plate.
• When ready to cook, heat the sunflower oil in a large frying pan or wok until hot. Add the steak with the marinade and stir fry for 3-4 minutes over a high heat until lightly browned. Remove, using a slotted spoon, on to a plate, leaving the juices in the pan.
• Toss the carrots in the pan and stir fry for a few minutes, then add the mangetout and cook for a further 2 minutes.
• Return the steak to the pan, add the mushrooms and toss everything together. Add the hoisin sauce and stir fry for a final minute. Sprinkle with the toasted sesame seeds and serve immediately.

HOISIN BEEF STIR-FRY

Steps:

• Combine sesame oil, pepper, 3 sliced green onions, chillies, garlic, ginger, half the wine and half the soy sauce in a large bowl or storage container, add beef strips and toss to coat. Marinade several hours or overnight.
• Heat peanut oil in a pan or wok, add beef mixture in batches and cook until browned, add onion and capsicum and stir-fry a couple of minutes.
• Add mushrooms, choy sum stalks, water, hoisin and the remaining wine and soy sauce, stir-fry about 5 minutes or until vegetables are just tender.
• Add choy sum leaves, stir-fry until leaves just wilt.
• Divide among serving bowls and top with remaining green onion.
• I served as is, to make a low carb meal, but if you want to add the carbs it is great paired with steamed Jasmine rice.

BEEF AND VEGETABLE STIR FRY

Steps:

• In a large skillet or wok, heat 1 tablespoon of oil over high heat. Add the beef and stir-fry for about 3 minutes. Remove beef and reserve. To the same wok, add the remaining oil and saute the onions, garlic, and ginger. Add the stir-fry vegetable medley, mushrooms, water chestnuts, and red bell peppers. Stir-fry for about 3 minutes and return the beef to the wok. Stirring constantly, add the oyster sauce and crushed red pepper flakes. In a small bowl, whisk the stir-fry seasoning mix with 1/8 cup water until combined. Add the seasoning mixture to the wok and stir for another 3 minutes. Serve with steamed instant white rice.

STIR-FRY BEEF AND VEGETABLES

Steps:

• Toss beef in bowl with soy sauce and sherry. Cover and marinate for 30 minute.
• Prepare vegetables. Set aside.
• Heat oil in wok or wide frying pan over low heat. Add garlic and saute over high heat.
• Add drained beef (reserve marinade). Stir-fry until meat is cooked.
• Add onions, celery, broccoli and mushrooms. Cover and steam about 5 minute.
• Mix marinade with cornstarch and pour into pan. heat to boiling. Cook for a few seconds until thickened. Turn into serving dishl Garnish with the tomato if you like. Serve at once.

STIR FRY BEEF AND VEGETABLES

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.

QUICK BEEF STIR-FRY

Steps:

• Heat vegetable oil in a large wok or skillet over medium-high heat; cook and stir beef until browned, 3 to 4 minutes. Move beef to the side of the wok and add broccoli, bell pepper, carrots, green onion, and garlic to the center of the wok. Cook and stir vegetables for 2 minutes.
• Stir beef into vegetables and season with soy sauce and sesame seeds. Continue to cook and stir until vegetables are tender, about 2 more minutes.

STIR-FRIED BEEF WITH VEGETABLES

Steps:

• Cook rice and keep warm, the rest of the dish cooks very quickly.
• Place the steak on a flat surface and, using a sharp knife, cut against the grain into slices about 2-inch wide.
• Slice each piece of steak horizontally into 2 or 3 pieces.
• Stack the slices and cut into 1/4-inch strips.
• Add the cornstarch to the steak and toss to coat.
• Place the steak in a bowl and sprinkle over the sugar and soy sauce, set aside.
• Heat 2 tbsp oil in a wok or large skillet and add the cauliflower, green pepper, sun dried tomatoes and carrot.
• Cook, stirring, until crisp-tender.
• Add the mushrooms and cook, stirring, about 30 seconds longer.
• Add the bean sprouts and stir-fry for a few seconds longer.
• Remove the vegetables with a slotted spoon and set aside.
• Add the remaining oil to the wok or skillet.
• When it is very hot, add the ginger and garlic and cook, stirring, for a few sec.
• Add the steak and cook, shaking the wok and stirring the strips of steak to separate them and cook evenly, about 1 to 2 minutes.
• Return the vegetables to the wok and toss quickly over high heat, then serve over rice.

BEEF VEGETABLE STIR FRY RECIPE BY TASTY

Steps:

• To marinate beef: Add corn flour and soy sauce to the beef strips. Toss together to coat and marinate well for 5 minutes.
• To prepare sauce: Stir cornstarch and beef stock together until cornstarch is dissolved, then add soy sauce and brown sugar and mix well until combined.
• In a large skillet, heat 2 tbsp of oil and add the ginger, garlic, sliced carrots, broccoli florets and sliced bell peppers into the skillet. Saute and set aside.
• Add beef strips in a single layer to the same skillet and cook for 5 minutes, turning constantly to easily brown.
• Add the sauce and bring to a boil. Cook for 2 minutes.
• Once the sauce has thickened, toss with sauteed vegetables and garnish with roasted sesame seeds.
• Serve hot with rice.
• Enjoy!

ASIAN BEEF AND VEGETABLE STIR-FRY

Steps:

• Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.
• Combine vegetables and 3 tablespoons water in large nonstick skillet. Cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain.
• Heat same pan over medium-high heat until hot. Add half of beef and half of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove. Repeat with remaining beef and garlic.
• Return all beef and vegetables to pan. Add stir-fry sauce and crushed red pepper; heat through. Serve over rice. Sprinkle with peanuts, if desired.

HOISIN SHRIMP STIR FRY

Steps:

• In a wok or large skillet, heat your oil. Add the carrots and garlic. Cook over medium heat for about 3 minutes.
• Add the mushrooms and snap peas. Cook until everything is tender.
• Remove the veggies from the pan. Add the shrimp. Allow to cook on one side, then flip.
• Sprinkle the flour over the shrimp and stir well until the flour lightly coats the shrimp.
• Return the veggies to the pan.
• Add the sauces, stir well to combine. Allow to heat for 1-2 minutes.

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.