EASY BEEF STIR FRY
Beef stir fry is the perfect stir fry recipe to make at home.
Provided by Holly Nilsson
Categories Main Course
Time 50m
Number Of Ingredients 12
Steps:
- Season steak with salt & pepper. Toss with cornstarch and set aside while you prepare the vegetables.
- Place 1 tablespoon of oil in a pan or wok. Cook the beef in 2 small batches over medium high until browned, about 2-3 minutes (beef does not need to be cooked through). Remove from pan and set aside.
- Add vegetables to the pan and cook about until tender crisp, 4-5 minutes. Remove from pan and set aside with the beef.
- Combine sauce ingredients except corn starch in a bowl and stir well.
- Turn the heat up to medium-high and add the sauce. Bring to a simmer. Combine cornstarch with 3 tablespoons water (or broth) and add it the sauce a little bit at a time while whisking to reach desired consistency. Let simmer 2 minutes. Add vegetables, beef (and any juices) to the pan and cook until heated through.
- Serve with noodles or over rice.
Nutrition Facts : Calories 423 kcal, Carbohydrate 43 g, Protein 31 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 68 mg, Sodium 681 mg, Fiber 7 g, Sugar 10 g, ServingSize 1 serving
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.
EASY CHINESE BEEF STIR-FRY
This Chinese beef stir-fry recipe is super easy to make when you use a package of pre-cut frozen stir-fry vegetables and store-bought stir-fry sauce.
Provided by Rhonda Parkinson
Categories Dinner
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Use a sharp carving knife or a cleaver to cut the steak into thin slices that are about 1/8 inch thick and 1 1/2 to 2 inches long. If you like, go one step further and lay the strips on top of one another and cut again into thin strips.
- Measure out the stir-fry sauce into a small bowl or a measuring cup. Chop the garlic and set aside.
- Heat a wok or heavy skillet over medium-high heat until it is almost smoking. Add 2 tablespoons of the oil, tilting the wok and drizzling the oil so that it coats the sides of the pan.
- When the oil is hot, add half of the chopped garlic. You can test to see if the oil is hot by dropping in a small piece of garlic. If it sizzles, the oil is ready.
- Stir fry the garlic for 10 seconds.
- Add the beef by laying it flat in the pan. Let it brown briefly, then stir-fry the beef until it loses its redness and is nearly cooked through.
- Remove the stir-fried beef and drain in a colander or on paper towels.
- Heat the remaining 1 tablespoon oil of in the same wok or skillet. When the oil is hot, add the remainder of the garlic. Stir-fry for 10 seconds.
- Add the frozen vegetables. Stir-fry for 3 to 5 minutes or according to package directions. Splash the vegetables with a bit of water if the vegetables begin to dry out while you are stir-frying.
- Add the stir-fried beef back into the pan. Add the stir-fry sauce and bring to a boil. Stir-fry for 1 to 2 more minutes to mix everything together.
- Serve hot over cooked rice.
Nutrition Facts : Calories 347 kcal, Carbohydrate 8 g, Cholesterol 90 mg, Fiber 1 g, Protein 33 g, SaturatedFat 5 g, Sodium 386 mg, Sugar 3 g, Fat 20 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g
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
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