Stir Fry Steak Rice Salad Food

SIRLOIN STEAK AND RICE STIR FRY

Steps:

• Heat oil in large skillet on medium-high heat. Add meat; stir-fry 5 min. or until evenly browned. Add beans, corn and onions; stir-fry 3 to 5 min. or until beans are crisp-tender.
• Stir in dressing; cook 1 min.
• Add rice and broth; stir. Bring to boil; cover. Remove from heat; let stand 5 min.

30-MINUTE STEAK STIR FRY RECIPE

Steps:

• In a small bowl or measuring cup, whisk together soy sauce, brown sugar, sesame oil, and ginger to create the stir fry marinade. Set aside.
• Chop the bell peppers into strips and cut the broccoli into bite-sized pieces. Slice the onion into half rings and chop the green onion
• Slicing against the grain, cut the Steak into thin strips.
• Preheat a wok or deep-frying pan with oil. Add veggies (except green onion) and cook on medium-high until golden brown. Remove and set aside.
• In the same wok or pan, add Beef strips over high-heat until the Beef turns golden brown.
• Add cooked veggies and green onions back into the wok with Beef. Pour the marinade in, give it a good toss, and cook on low for 2-4 minutes or until sauce slightly thickens.
• Serve as-is or along with your favorite side. Enjoy!

STEAK FRIED RICE

Steps:

• Heat 1 teaspoon vegetable oil in a large nonstick skillet over medium heat. Whisk the eggs with 1 tablespoon water and a pinch each of salt and pepper. Pour into the skillet and stir a few times with a rubber spatula to spread. Cook, undisturbed, until just set, about 2 minutes. Fold into thirds like an omelet and transfer to a plate.
• Wipe out the skillet and heat 1 tablespoon vegetable oil over high heat. Season the steak with salt and pepper. Add to the skillet and cook, stirring, until the meat just starts browning, about 3 minutes. Transfer the steak to a bowl and set aside. Wipe out the skillet and heat the remaining 1 tablespoon plus 2 teaspoons vegetable oil. Add the carrots, celery and leek and stir-fry until slightly softened, about 2 minutes. Add the garlic and ginger and stir-fry until just softened, about 2 minutes. Add the rice blend and stir-fry until warmed through, about 2 minutes.
• Pour off any collected juices from the steak; add the steak to the skillet along with the peas and soy sauce. Stir-fry until the peas are tender, 2 to 3 minutes. Slice the eggs into strips; stir into the rice.

STIR-FRY STEAK & RICE SALAD

Steps:

• Heat oil in large skillet on medium-high heat. Add meat; cook and stir 4 to 5 min. or until done.
• Add water and stir-fry sauce; bring to boil. Add rice; cover. Simmer on medium-low heat 5 min.
• Stir in cabbage, carrots and nuts. Refrigerate at least 2 hours. Stir before serving.

STEAK STIR-FRY

Steps:

• Dissolve bouillon in water. Combine the cornstarch and soy sauce until smooth; add to bouillon. Set aside. Toss beef with garlic, ginger and pepper. In a large skillet or wok over medium-high heat, stir-fry beef in 1 tablespoon oil until meat is no longer pink; remove and keep warm. , Heat remaining 1 tablespoon oil; stir-fry vegetables until crisp-tender. Stir soy sauce mixture and add to the skillet; bring to a boil. Cook and stir for 2 minutes. Return meat to pan and heat through. Serve with rice.

PEPPER STEAK STIR FRY WITH FRIED RICE

Steps:

• Cook rice according to package directions. While rice is cooking, marinade steak in mixture of: 1 T. sugar, 1 T. thick soy sauce, 2 T. regular soy sauce, and 1-1/2 t. pepper. When rice is done, remove lid to cool.
• Heat 3/4°C of oil in wok on high heat. When oil is hot, add 2/3 of the chopped onions and brown until they begin to wilt.
• Push onions to one side of wok. Break egg(s) into oil and use spatula to break up as it cooks. When almost done (looks like scrambled eggs), mix together with onions.
• Add rice in about 1°C portions to onion mixture, turning well to coat with oil and work into mixture. Add 1 T. thick soy sauce and 2 T. sugar, and work through by turning rice as it "fries." Remove rice to serving dish and keep warm.
• Add remaining oil (3/4 C.) and onions to wok. Add ginger, then garlic, then meat. Use spatula to break up meat and stir fry in oil. When meat is about half-done, cover and let cook for a few minutes while you gather your remaining ingredients.
• Mix cornstarch with 1°C water. Drain vegetables and add to wok, along with oyster flavored sauce (2 T.) and salt (1 t.), stirring into meat.
• Add 1°C water and bring mixture to boil. When boiling, add cornstarch mixture and cook to desired thickness.

HEARTY STIR-FRY SALAD

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.