Vegie Beef Stir Fry Food

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BEEF AND VEGETABLE STIR FRY



Beef and Vegetable Stir Fry image

Provided by Sandra Lee

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 13

2 tablespoons vegetable oil
1/2 pound boneless top sirloin steak, thinly sliced into bite-size pieces
1/2 cup sliced onion
1 tablespoon minced garlic
1 tablespoon minced ginger
1 (12-ounce) bag fresh mixed vegetables stir-fry medley
1 (6-ounce) pack sliced mushrooms
1 (8-ounce) can water chestnuts
1 red bell pepper, sliced into strips
2 tablespoons oyster sauce
1/2 teaspoon red pepper flakes
1 pack stir-fry seasoning mix
Steamed instant white rice, for serving

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



Stir Fry Beef and Vegetables image

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

1 lb lean beef, thinly sliced (Slightly frozen beef is easier to slice)
1/4-1/3 cup light soy sauce
1/4 cup sherry wine or 1/4 cup cooking wine
1 cup green onion, sliced
1 cup celery, sliced diagonally
1 tablespoon grated fresh ginger
1/2 cup carrot, cut into matchsticks
1 cup broccoli, sliced
1 tablespoon sesame oil
12 large mushrooms, sliced
1/4 cup vegetable oil
2 garlic cloves, minced
1 tablespoon cornstarch
1 1/2 cups water
water chestnut

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.

BEEF VEGETABLE STIR FRY RECIPE BY TASTY



Beef Vegetable Stir Fry Recipe by Tasty image

Here's what you need: oil, broccoli floret, ginger, garlic, carrot, bell pepper, red chili flakes, salt, roasted sesame seed, rice, beef strips, corn flour, soy sauce, beef stock, cornstarch, soy sauce, brown sugar

Provided by Fathima Asma Jauffer

Yield 2 servings

Number Of Ingredients 17

2 tablespoons oil
2 cups broccoli floret
½ tablespoon ginger, grated
½ tablespoon garlic, grated
1 carrot, sliced
½ cup bell pepper, sliced, any color
1 teaspoon red chili flakes
salt, to taste
roasted sesame seed, for garnishing
2 cups rice, cooked
1 lb beef strips
1 tablespoon corn flour
1 tablespoon soy sauce
1 cup beef stock
1 tablespoon cornstarch
1 tablespoon soy sauce
1 tablespoon brown sugar

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!

Nutrition Facts : Calories 1740 calories, Carbohydrate 133 grams, Fat 96 grams, Fiber 8 grams, Protein 64 grams, Sugar 25 grams

VEGETABLE-BEEF STIR FRY



Vegetable-Beef Stir Fry image

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

3/4 lb boneless beef sirloin, cubed
3 teaspoons vegetable oil, divided
2 cups broccoli florets
2 cups cauliflower florets
2 cups julienned carrots
6 cloves garlic, minced
1 tablespoon cornstarch
3/4 cup beef broth
1/3 cup sherry wine
1 tablespoon water
1 tablespoon soy sauce
1/2-1 teaspoon fresh grated ginger
2 medium tomatoes, cut into wedges
hot cooked rice

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.

VEGGIE BEEF STIR-FRY



Veggie Beef Stir-Fry image

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

1/2 lb round steak, sliced in thin strips (or flank steak)
1/2 cup beef marinade, of your choice
salt & fresh ground pepper, to taste
1 teaspoon olive oil
1 1/2 cups suey choy, sliced
1 1/2 cups baby bok choy, sliced
1/2 fennel bulb, thinly sliced
1 cup red onion, thinly sliced
2 stalks celery, sliced
1/2 cup sweet pepper, sliced, any colour
1 small jalapeno pepper, chopped
1 cup watercress, packed and roughly chopped (spinach may be used, but you won't get the lovely peppery flavour of the watercress.)
1/4 cup reserved marinade (or remainder)
2 teaspoons cornstarch

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

QUICK BEEF STIR-FRY



Quick Beef Stir-Fry image

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

2 tablespoons vegetable oil
1 pound beef sirloin, cut into 2-inch strips
1 ½ cups fresh broccoli florets
1 red bell pepper, cut into matchsticks
2 carrots, thinly sliced
1 green onion, chopped
1 teaspoon minced garlic
2 tablespoons soy sauce
2 tablespoons sesame seeds, toasted

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

VEGETABLE BEEF STIR-FRY



Vegetable Beef Stir-Fry image

"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

1 teaspoon cornstarch
2 tablespoons reduced-sodium soy sauce
1 teaspoon minced fresh gingerroot
1/2 teaspoon sugar
1/4 teaspoon pepper
1 beef top sirloin steak (1 pound), cut into thin strips
SAUCE:
1 teaspoon cornstarch
1/2 cup reduced-sodium chicken broth
2 tablespoons ketchup
1 tablespoon reduced-sodium soy sauce
2 teaspoons sesame oil
2 teaspoons canola oil, divided
1 medium sweet onion, cut into chunks
1 medium green pepper, cut into chunks
3 plum tomatoes, cut into chunks

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 VEGGIES STIR FRY



Beef and Veggies Stir Fry image

Beef stir fried with broccoli, mushrooms, pea pods, celery is seasoned with lots of garlic, ginger. Serve on a bed of rice.

Provided by Rita1652

Categories     Vegetable

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 17

1/2 cup soy sauce
1/4 cup olive oil
1 teaspoon sesame oil
1 tablespoon minced ginger
6 cloves garlic, minced
1/4 teaspoon hot pepper flakes
2 lbs sirloin beef, sliced thin
2 teaspoons chopped fresh ginger
3 cloves garlic, minced
1 onion, sliced
2 cups chopped broccoli
8 ounces pea pods
8 ounces sliced mushrooms
2 stalks celery, sliced
1/2 cup chicken broth
2 tablespoons cornstarch, mixed with
1 tablespoon chicken broth

Steps:

  • Mix marinade ingredients together in a gallon size zip lock bag and add beef refrigerate 6-8 hours.
  • In a large pan or wok heat oil add ginger and garlic follow with broccoli, peas, mushrooms and celery stir fry 3 minutes add 1/2 cup chicken broth and 2 tablespoon of the marinade from the beef, simmer.
  • Meanwhile add oil to hot large pan and stir fry drained beef strips (discarding the rest of the marinade) till browned about 4 minutes.
  • Add browned beef to veggies.
  • Stir in cornstarch and cook till glazed.

Nutrition Facts : Calories 168.7, Fat 10.3, SaturatedFat 1.5, Sodium 1436.7, Carbohydrate 14.3, Fiber 3.1, Sugar 4.4, Protein 6.8

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