EASY CLASSIC CHINESE BEEF STIR FRY
Made with a classic Chinese stir fry sauce, this is a great recipe to use up whatever leftover greens you have in the fridge! Instead of making this Sauce, you can use my All Purpose Stir Fry Sauce (see Note 1) If using economical beef, consider tenderising it the Chinese way ("velveting", simple, highly effective, see Note 5!)
Provided by Nagi | RecipeTin Eats
Time 23m
Number Of Ingredients 19
Steps:
- Combine the cornstarch and 2 tbsp of water in a small bowl, mix until smooth.
- Mix in remaining Sauce ingredients EXCEPT the 1/3 cup water.
- Place the beef and 2 tbsp of Sauce in a bowl and mix gently. Set aside for 15 minutes.
- Add 1/3 cup water into the remaining Sauce. Set aside.
- Heat oil in wok over high heat. Add garlic and cook for 15 seconds.
- Add onion and cook for 1 minute.
- Add the beef and cook until it changes colour from red to light brown but not cooked through.
- Add bell pepper and carrots and stir fry for 30 seconds.
- Add Sauce and cook for 30 seconds.
- Add pak choy and scallions/shallots and cook for a further 1 minute until the Sauce is thickened.
- Remove from heat immediately.
- Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice! Garnish with sesame seeds and cilantro, if using.
BEEF STIR FRY WITH RICE
This Asian-inspired Beef Stir Fry with Rice has rice, beef, vegetables and a homemade stir fry sauce that combine to form a comforting dinner filled with flavor.
Provided by Deborah Harroun
Categories Main Dish
Time 40m
Number Of Ingredients 14
Steps:
- In a saucepan over medium heat, combine the 1/2 cup water, ketchup, soy sauce, cornstarch, honey and red pepper. Cook until a thick sauce is formed, stirring very frequently. (This should happen pretty quickly.)
- In another saucepan, bring the 2 cups of water to a boil. Add the rice, reduce the heat to a simmer and cover the pan. Cook until the rice is tender and the water has been absorbed, 16-18 minutes. Let it sit for a few minutes, then fluff with a fork.
- Heat the oil in a large skillet over high heat. Add the steak in batches, being careful not to overcrowd the pan. Cook until the steak is browned. Remove the meat to a plate or bowl.
- Add the carrots to the pan and cook until tender, 4-5 minutes. (You may need to add another touch of oil.) Return the meat to the skillet along with the peas and green onions and cook just until heated through. Stir in the cooked rice and the stir fry sauce and stir to combine.
- Serve topped with the chopped peanuts.
Nutrition Facts : ServingSize 1/4 of recipe, Calories 618 calories, Sugar 16 g, Sodium 1238 mg, Fat 23 g, SaturatedFat 5 g, UnsaturatedFat 18 g, TransFat 0 g, Carbohydrate 76 g, Fiber 10 g, Protein 32 g, Cholesterol 36 mg
VEGETABLE AND BEEF STIR-FRY WITH BROWN RICE
Make and share this Vegetable and Beef Stir-Fry With Brown Rice recipe from Food.com.
Provided by JackieOhNo
Categories Brown Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook rice according to package directions.
- Meanwhile, slice steak 1/4-inch thick, then cut slices crosswise in half. Whisk 1 T. peanut oil, the sherry, soy sauce, honey, cornstarch, and half the ginger and garlic in small bowl. Add steak and toss to combine.
- Heat 1 T. peanut oil in large heavy skillet over high heat until a drop of water evaporates on contact. Add remaining ginger, garlic, and the scallions. Reduce heat to medium-high; stir-fry 1 minute. Transfer with slotted spoon to medium bowl. Add peas, squash and bell pepper to skillet; stir-fry until crisp-tender, 3-4 minutes. Add to scallions.
- Add 1 T. oil to skillet and heat over high heat. Add pepper flakes to steak and stir to separate pieces;. Add steak to skillet; stir-fry until tender, about 3 minutes. Return vegetables to skillet; stir-fry until hot, about 1 minute.
- Serve beef stir-fry with brown rice.
Nutrition Facts : Calories 520.8, Fat 21.1, SaturatedFat 5.9, Cholesterol 46.5, Sodium 327, Carbohydrate 49, Fiber 3.9, Sugar 8.2, Protein 30.3
ASIAN BEEF STIR-FRY RECIPE
Stir-fry thin strips of sirloin steak with veggies in a toasted sesame and soy sauce mix for a tasty beef stir-fry recipe that's ready in just 20 minutes.
Provided by My Food and Family
Categories 1 Bag, 5 Dinners
Time 20m
Yield 4 servings, 2 cups each
Number Of Ingredients 6
Steps:
- Heat large heavy nonstick skillet on medium-high heat. Add meat and garlic; stir-fry 2 min.
- Add vegetables, dressing and soy sauce; stir-fry 3 min. or until vegetables are crisp-tender and meat is done.
- Spoon rice onto platter; top with meat mixture.
Nutrition Facts : Calories 410, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 80 mg, Sodium 770 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 33 g
ASIAN GROUND BEEF STIR FRY
This is my first ever recipe submission! I actually totally improvised this recipe today and thought it turned out well enough to share. I named it "Asian" because of the soy sauce, sesame oil and ginger. I highly recommend using a cast iron skillet because it holds heat much better than a standard pan which is important for a stir fry. It also helps to add a hint of toasty, smoky flavor. Use any standard cooking potatoes. I actually used 3 small red potatoes. You can also try adding green pepper, peas or chopped tomatoes for more flavor. Feel free to use regular soy sauce but it's saltier, so watch the salt you add during cooking. I always use low sodium due to dietary restrictions. If you like things spicy, add more cayenne.
Provided by Chef MoJoey
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat skillet to medium heat and add about 3 tbsp olive oil.
- Add the onions and a little salt and pepper.
- Cook a few minutes until onions are almost translucent.
- Add garlic.
- Add potatoes and about 1 tablespoons more olive oil.
- Stir with onions and garlic.
- Cover skillet and let cook 4-5 minutes, stirring a couple times. Potatoes should now be slightly fork tender.
- Add ginger, paprika and cayenne and stir.
- Make a "hole" in the mixture, exposing a small circle of the bottom of the skillet and add sesame oil to it.
- Stir ingredients well and let cook another couple minutes.
- Remove ingredients from skillet to a bowl and set aside.
- Add a little more olive oil and brown the ground beef.
- Mix in a dash of salt and pepper.
- Drain liquid, leaving a little bit in the pan.
- Add the onion/garlic/potato mixture back to pan and combine with beef.
- Add soy sauce and rice wine vinegar and stir well.
- Taste mixture and add whatever you think it needs. I usually add a little more ginger at this point. Soy sauce adds tangy/salty flavor, rice wine vinegar is sour, etc.
- After cooking a couple more minutes, add cilantro and stir well.
- Serve by itself or over steamed rice.
- Enjoy!
Nutrition Facts : Calories 328.5, Fat 18.6, SaturatedFat 6.9, Cholesterol 77.1, Sodium 533.7, Carbohydrate 16.2, Fiber 2.8, Sugar 2.1, Protein 23.8
ASIAN BEEF AND BROWN RICE STIR-FRY
Lean ground beef and lots of vegetables, seasoned with peppers, garlic, gingerroot, and green onions, make a flavorful one-dish meal the whole family will enjoy.
Yield serves 4, 1 1/2 cups beef and vegetable mixture and 1/2 cup rice per serving
Number Of Ingredients 17
Steps:
- Prepare the rice using the package directions, omitting the salt and oil.
- Meanwhile, in a large skillet, cook the ground beef, gingerroot, and garlic over medium-high heat for about 5 minutes, or until the beef is browned, stirring frequently to turn and crumble the beef. Drain and discard any liquid. Transfer the beef to a plate. Set aside.
- Before returning the skillet to the heat, wipe it with a paper towel and lightly spray with cooking spray. With the skillet over medium-high heat, cook the carrots, celery, and bell pepper for 2 minutes, stirring frequently. Stir in the water. Cook, covered, for 2 minutes.
- While the vegetables cook, dry-roast the sesame seeds in a small skillet over low heat for about 2 minutes, or just until fragrant and golden, stirring frequently. Watch carefully so they do not get too brown. Pour onto a small plate.
- Stir the bean sprouts and green onions into the carrot mixture. Cook, covered, for 2 minutes. Stir in the beef.
- In a small bowl, whisk together the remaining ingredients until the cornstarch is dissolved. Pour over the beef. Cook for about 2 minutes, or until bubbly and slightly thickened, stirring constantly. Serve over the rice. Sprinkle with the sesame seeds.
- (Per Serving)
- Calories: 355
- Total Fat: 8.0g
- Saturated: 2.5g
- Trans: 0.5g
- Polyunsaturated: 1.5g
- Monounsaturated: 3.0g
- Cholesterol: 62mg
- Sodium: 284mg
- Carbohydrates: 40g
- Fiber: 6g
- Sugars: 7g
- Protein: 31g
- Dietary Exchanges
- 2 Starch
- 2 Vegetable
- 3 Lean Meat
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