Beef And Garlic Scape Stir Fry Recipes

BEEF AND GARLIC SCAPE STIR-FRY

Steps:

• Marinate the beef in the garlic, ginger, Shao Xing, light soy sauce, cornstarch and sesame oil for 20 minutes.
• Heat the oil in a pan.
• Add the beef and stir-fry until cooked, about 2-3 minutes and set aside.
• Heat the oil in the same pan.
• Add the garlic, ginger and red chili pepper flakes and saute until fragrant, about 30 seconds.
• Add the garlic scapes and water chestnuts and stir-fry for 1 minute.
• Mix the beef stock, light soy sauce, oyster sauce and cornstarch in a bowl.
• Add the liquid mixture to the pan, bring to a boil and simmer until it thickens.
• Add the beef and the sesame oil and remove from heat.
• Serve over steamed rice and garnish with the green onions.

QUICK BEEF STIR-FRY

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.

GINGER BEEF STIR-FRY

Steps:

• Mix vegetable broth, soy sauce, honey powder, ginger, sesame oil, cornstarch, garlic, and red pepper flakes together in a small bowl.
• Heat vegetable oil in a wok until simmering. Add skirt steak, salt, and pepper. Cook until browned, about 5 minutes. Add stir-fry vegetables. Pour in sauce mixture. Cook until vegetables are heated through, about 5 minutes.

BEEF & GARLIC SCAPES STIR FRY

Steps:

• Whisk first 6 ingredients together in a bowl.
• Slice beef across the grain into thin strips, add to bowl& toss to coat; let stand for 15 minutes.
• Cook garlic scapes in a pot of boiling salted water until tender-crisp, about 2 minutes; drain& refresh under cold water.
• Drain again, pat dry& set aside.
• Wearing rubber gloves, cut hot pepper in half lengthwise, deseed& finely slice.
• Heat 1 tbsp of the oil in a wok or deep skillet over high heat.
• Stir fry beef in batches, using remaining oil as necessary, until browned but still pink inside, about 2 minutes; transfer to a bowl.
• Stir fry hot pepper& salt for 1 minute; return beef, any accumulated juices, scapes& stock to wok and stir fry until hot, about a minute.