ASIAN BEEF AND VEGETABLE STIR-FRY
The Asian Beef & Vegetable Stir-Fry is a delicious blend of savory flavors. Use lean beef to make this meal a quick and healthy option for any day of the week!
Provided by Beef. It's What's for Dinner.
Categories Trusted Brands: Recipes and Tips Beef. It's What's for Dinner
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 333.1 calories, Carbohydrate 35.3 g, Cholesterol 38.9 mg, Fat 9.6 g, Fiber 2.1 g, Protein 25.2 g, SaturatedFat 1.9 g, Sodium 321.9 mg, Sugar 7.5 g
ASIAN VEGETABLE-BEEF SOUP
My husband is Korean American, and I enjoy working Asian flavors into our menus. This tasty soup was something I put together one night with what we had in our fridge. Everyone loved it! -Mollie Lee, Eugene, Oregon
Provided by Taste of Home
Categories Lunch
Time 2h15m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a large saucepan, brown meat in oil on all sides; drain. Add the water, broth, sherry, soy sauce, onions, brown sugar, garlic, ginger, sesame oil and cayenne. Bring to a boil. Reduce heat; cover and simmer for 1 hour., Stir in the mushrooms, carrots and bok choy; cover and simmer 20-30 minutes longer or until vegetables are tender. Meanwhile, cook rice according to package directions. , Divide rice among 6 soup bowls, 3/4 cup in each; top each with 1 cup soup. Garnish with chive blossoms if desired.
Nutrition Facts : Calories 379 calories, Fat 10g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 621mg sodium, Carbohydrate 50g carbohydrate (9g sugars, Fiber 2g fiber), Protein 20g protein.
ASIAN VEGETABLE BEEF SOUP~ROBYNNE
A new twist on vegetable beef soup. Adapted from a Taste of Home recipe. Disclaimer: I have always used recipes as a guide and use my instincts and experience to alter or omit ingredients as I cook. Therefore, it has always been a challenge when sharing recipes with others. I doubt I make dishes the same way twice. So, I...
Provided by Robynne Glenn
Categories Rice Sides
Time 2h15m
Number Of Ingredients 17
Steps:
- 1. In a large saucepan, brown meat in oil on all sides; drain. Add the water , broth, sherry, soy sauce, onions, brown sugar, garlic, ginger, sesame oil and cayenne. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
- 2. Stir in the mushrooms, carrots and bok choy; cover and simmer 20-30 minutes longer or until vegetable are tender. Meanwhile, cook rice according to the package directions.
- 3. Divide rice among soup bowls, 3/4 cup in each; top each with soup.
ASIAN BEEF AND VEGETABLE STIR FRY
Provided by Food Network
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
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 1/2 of beef and 1/2 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 red pepper; heat through. Spoon over rice. Sprinkle with peanuts, if desired.
- Beef. It's What's For Dinner
BEEF WITH VEGETABLES
Simple and delicious beef with mixed vegetables. You don't have to stick with these vegetables. Change them to your personal taste. Try serving over rice or noodles.
Provided by Marla
Categories World Cuisine Recipes Asian Chinese
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- In a large skillet over medium high heat, saute the beef slices in the oil for 5 minutes, or until well browned. Add the onion, garlic and ginger and saute for 5 more minutes. Then add the green bell pepper, carrot and beef broth. Reduce heat to low and let simmer.
- Meanwhile, in a separate small bowl, combine the corn flour, sugar, soy sauce and oyster sauce, if desired. Stir thoroughly, forming a smooth paste. Slowly add this to the simmering beef and vegetables, stirring well, and let simmer to desired thickness. Season with salt and pepper to taste.
Nutrition Facts : Calories 266.6 calories, Carbohydrate 9.3 g, Cholesterol 40.3 mg, Fat 20.2 g, Fiber 1.6 g, Protein 12 g, SaturatedFat 6.3 g, Sodium 537.8 mg, Sugar 3.9 g
ASIAN BEEF & VEGETABLE CASSEROLE
Enjoy Asian flavours but wanting a low cost meal? Then this recipe - which uses slow-cooking to get lots of flavour from some of the cheaper cuts of beef - may be just what you're looking for. Michelle Southan's recipe for Asian Beef and Vegetable Casserole is from the August 2007 issue of the 'Australian Good Taste' magazine. Michelle suggests that you "put away your wok and get ready for aromatic slow-cooked beef, Asian style". Some conversions which may be useful in making this recipe: 90g = 3oz; 300g = approx. 91/2oz; 1.5 kg = 3lbs; 4cm = 11/2"; 125ml = 4 fluid ounces; 500ml = 16 fluid ounces.
Provided by bluemoon downunder
Categories One Dish Meal
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 180°C/350°-375°F/4-5 gas mark; place the flour on a plate and season with salt and pepper, add the beef and toss to coat; shake off any excess.
- Heat half the oil in a 4L (16-cup) capacity flameproof, ovenproof casserole dish over a medium heat; add half the beef and cook for 2-3 minutes each side or until brown; transfer the cooked beef pieces to a plate; repeat with remaining oil and beef, reheating the dish between batches.
- Add the onion and carrot to the pan and cook, stirring, for 5 minutes or until the onion is soft; add the star anise, ginger and lemon grass, and stir to combine.
- Add the beef, stock, brandy and tomato paste to the dish; cover and bake for 1 1/2 hours or until the beef is tender.
- Meanwhile, cook the beans in a medium saucepan of boiling water for 3-4 minutes or until they are bright green and tender crisp; drain.
- Add the beans to the beef mixture and stir to combine.
- Top the beef mixture with coriander and serve with steamed rice.
- FREEZING TIPS: Cool at the end of step 6; transfer to an airtight container; lbel, date and freeze for up to three months; thaw in the fridge overnight; reheat the oven to 180°C (see above for conversions); reheat and continue from step 7.
ASIAN VEGETABLE BEEF SOUP
I found this recipe and had to try it. We are crazy about Korean food and this has alot of the same flavors!
Provided by Mika G.
Categories Korean
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In large saucepan, brown meat in oil on all sides; drain. Add the water, broth, sherry, soy sauce, onions, brown sugar, garlic, ginger, sesame oil and cayenne. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
- Stir in the mushrooms, carrots and bok choy; cover and simmer 20-30 minutes longer or until vegetables are tender. Meanwhile, cook rice according to package directions.
- Divide rice among six soup bowls, 3/4 cup in each; top each with 1 cup of soup.
Nutrition Facts : Calories 563, Fat 23.9, SaturatedFat 8.2, Cholesterol 78.8, Sodium 537.2, Carbohydrate 51, Fiber 2.2, Sugar 9.3, Protein 25.6
More about "asian vegetable beef souprobynne recipes"
ASIAN BEEF AND VEGETABLES | READY SET EAT
From readyseteat.com
Cuisine AsianTotal Time 20 minsCategory Main DishCalories 251 per serving
- Mix soy sauce, sherry, honey, cornstarch and 1 teaspoon of the ginger in medium bowl until well blended. Add steak; mix well. Set aside.
- Spray large skillet with cooking spray. Add onions, garlic and the remaining 1 teaspoon ginger; cook and stir over medium-high heat 1 minute. Add squash, bell peppers and snow peas; cook 3 to 4 minutes, or until vegetables are crisp-tender, stirring frequently. Remove vegetables from skillet; set aside.
- Add steak mixture to same skillet; cook and stir 3 minutes, or until steak strips are no longer pink in centers. Return vegetables to skillet; cook until heated through, stirring occasionally. Sprinkle with the crushed red pepper.
CHINESE STIR-FRIED BEEF WITH THREE VEGETABLES RECIPE
From thespruceeats.com
BEEF VEGETABLE STIR-FRY - THE WOKS OF LIFE
From thewoksoflife.com
73 BEST ASIAN VEGETABLE RECIPES IDEAS - PINTEREST
From pinterest.com
ASIAN BEEF WITH VEGETABLES RECIPE - CENTERCUTCOOK.COM
From centercutcook.com
ASIAN VEGETABLE BEEF SOUP YOU'LL CRAVE - SPICE WORLD
From spiceworldinc.com
Cuisine AsianEstimated Reading Time 40 secsCategory Entree", "Dinner", "Lunch
ASIAN-STYLE BEEF AND VEGETABLE NOODLES RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
20 HEARTY BEEF SOUP RECIPES FOR DINNER - INSANELY GOOD
From insanelygoodrecipes.com
BEEF AND TOMATO STIR-FRY - EASY CHINESE RECIPE WITH GREAT TASTE
From tasteasianfood.com
10 BEST CHINESE BEEF AND VEGETABLE STIR FRY RECIPES
From yummly.com
10 BEST CHINESE BEEF AND VEGETABLE STIR FRY RECIPES
From yummly.com
ASIAN VEGETABLE RECIPES - CDKITCHEN
From cdkitchen.com
RECIPES ASIAN BEEF AND VEGETABLE SOUP | SOSCUISINE
From soscuisine.com
CHINESE BEEF MAIN DISH RECIPES
From allrecipes.com
25 BEST ASIAN BEEF RECIPES THAT WILL MAKE YOU DROOL
From cooklikeasian.com
ASIAN VEGETABLE-BEEF SOUP RECIPE: HOW TO MAKE IT - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love