BEEF VEGETABLE STIR-FRY
This Beef Vegetable Stir-Fry is a quick and easy dish to make anytime. Made with tender beef, crunchy vegetables, and a perfectly flavored sauce--it makes for an ideal weeknight dish.
Provided by Bill
Categories Beef
Time 40m
Number Of Ingredients 19
Steps:
- Mix together the marinade ingredients with the beef until well-coated, and set aside for 30 minutes or overnight. Next, prepare your veggies and set aside.
- In a small bowl, mix the water (or beef stock, if using), sesame oil, soy sauces, oyster sauce and sugar, and set aside.
- Heat your wok on high heat and spread 2 tablespoons of oil around the perimeter to coat. Once the wok and oil start to smoke, add the beef, and use your metal wok spatula to spread the beef in one even layer. Sear for 30 seconds. Turn the beef to sear the uncooked sides for another 30 seconds. At this point, the beef should be about 80% done. Turn off the heat and transfer the beef back to the marinade bowl.
- Next, with the heat back on high, add the ginger and 1 tablespoon of oil to the wok. Cook for 10 seconds, and add the garlic. After 5 seconds, add the mushrooms and stir fry for another 15 seconds, giving them a good sear. Add the Shaoxing wine.
- Next, add the snap peas and the bok choy, and stir fry on the highest heat for another 20 seconds until the bok choy begins to wilt. Stir in the beef and your prepared sauce mixture. Gather everything in the center of the wok.
- When everything comes back up to a simmer, and the sides of the wok begin to super-heat, Stir fry everything in a circular motion so the beef and vegetables hit the sides of the wok--this gets you that wok hay flavor!
- Pour the cornstarch slurry in the center of the wok while stirring. The sauce will immediately thicken, so work fast to stir everything together for another 20 seconds to evenly coat the beef and vegetables in the sauce. There should not be any standing sauce - everything should be clinging to the beef and vegetable stir fry. This is the classic restaurant-style preparation, but you can add more stock and salt or soy sauce to taste if you like a saucier stir-fry.
- Turn off the heat and transfer your beef vegetable stir-fry to a serving plate; you can also dish it out individually on a bed of rice for a great one-plate meal. Enjoy immediately. Though you probably don't need us to tell you that.
Nutrition Facts : Calories 377 kcal, Carbohydrate 12 g, Protein 29 g, Fat 23 g, SaturatedFat 6 g, Cholesterol 68 mg, Sodium 797 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
VEGETABLE BEEF STIR-FRY
"My husband, Jerry, has been making this stir-fry for many years," explains Mary Loeffler of Imperial, Pennsylvania. "It was an old Chinese recipe, but folks who don't normally like Chinese food always give this yummy main dish rave reviews."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 240 calories, Fat 11g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 673mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
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.
QUICK BEEF STIR-FRY
Quick and easy. I make this on my busiest weeknights.
Provided by inesgosner
Categories World Cuisine Recipes Asian Chinese
Time 25m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 267.5 calories, Carbohydrate 9.1 g, Cholesterol 48.9 mg, Fat 15.8 g, Fiber 3 g, Protein 22.6 g, SaturatedFat 3.9 g, Sodium 526.2 mg, Sugar 3.4 g
STIR FRY BEEF AND VEGETABLES
Make and share this Stir Fry Beef and Vegetables recipe from Food.com.
Provided by Rita1652
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
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.
VEGGIE BEEF STIR-FRY
Make and share this Veggie Beef Stir-Fry recipe from Food.com.
Provided by PinkCherryBlossom
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil and add onion and garlic; stir fry for one minute.
- Add the "beef" pieces with the five spice, carrot, peppers, broccoli, sweetcorn, mangetouts and mushrooms. Stir fry for 3 - 4 minutes.
- Add soy, sherry and bean sprouts and cook for a further 2 minutes.
- Drizzle over sesame oil and serve with noodles or rice.
- Examples of beef strips: Tivall brand or Morningstar Farms.
Nutrition Facts : Calories 156.6, Fat 6.2, SaturatedFat 0.8, Sodium 530.9, Carbohydrate 16, Fiber 3.2, Sugar 6, Protein 5.4
VEGGIE BEEF STIR-FRY
This is made up of "soft" veggies so it is quick to cook, except the beef that is marinated overnight. I used recipe #33049 by Johnvac52,for the marinade, it is excellent and I reserved the marinade and used some of it for the sauce on the stir fry. Delicious!! Using the marinade for the sauce creates wonderful flavour! Cook time does not include the time to marinate overnight.
Provided by Derf2440
Categories Vegetable
Time 28m
Yield 2-3 serving(s)
Number Of Ingredients 14
Steps:
- Place beef strips in marinade of your choice and marinate overnight.
- Remove beef strips from marinade, reserve marinade.
- Slice/chop all veggies and place in a large bowl, mix thoroughly, add salt and pepper to taste.
- Heat olive oil over high heat, quick brown beef strips, about 3 minutes; reduce heat to medium; add all of the bowl of veggies; stir fry to tender crisp, about 5 minutes, depending on how crisp you like your veggies.
- Make a slurry of 1/4 cup of reserved marinade and cornstarch; add to veggies and beef; stir fry until thickened and heated through, about 5 minutes.
- The remaining marinade may be used to thin the sauce if required.
- Serve over hot brown rice or noodles.
Nutrition Facts : Calories 257.6, Fat 7.2, SaturatedFat 1.9, Cholesterol 64.6, Sodium 166, Carbohydrate 20, Fiber 5.2, Sugar 6.6, Protein 29.2
BEEF AND VEGGIE STIR-FRY FOR ONE
Cooking for one doesn't have to lead to tons of leftovers. Enjoy this one-person stir-fry next time you're dining solo.
Provided by TGirl
Categories Vegetable
Time 15m
Yield 1 serving(s)
Number Of Ingredients 14
Steps:
- Combine beef, soy sauce, vinegar, garlic, and sugar in a bowl, and allow to marinate for at least 10 minutes.
- In skillet or wok, heat oil and stir fry broccoli and cauliflower until crisp tender.
- Add beef and marinade, and cook for 3 minutes.
- Add remaining vegetables, stir frying for 2-3 minutes.
- Combine broth and cornstarch, then add to skillet, bring to a boil and cook until thickened.
- Serve over rice.
Nutrition Facts : Calories 858.7, Fat 54.4, SaturatedFat 20.6, Cholesterol 222.1, Sodium 1337.3, Carbohydrate 20.8, Fiber 3.8, Sugar 6.5, Protein 68.8
VEGETABLE-BEEF STIR FRY
Make and share this Vegetable-Beef Stir Fry recipe from Food.com.
Provided by ratherbeswimmin
Categories Steak
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a big skillet or wok, heat 2 teaspoons of oil until hot.
- Stir-fry steak until no longer pink; remove steak but keep warm.
- In the same pan, heat the rest of the oil; add the next 4 ingredients and stir-fry until veggies are crisp-tender; remove from heat.
- In a mixing bowl, add cornstarch, broth, sherry, water, soy sauce and ginger; stir until smooth.
- Return beef to the pan with the veggies; stir in cornstarch mixture.
- Bring mixture to a boil; cook and stir for 2 minutes or until thickened.
- Add tomatoes and cook until heated through.
- Serve over rice.
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