Easy Pot Roast Stir Fry Recipes

EASY STIR-FRY SAUCE

Steps:

• Whisk the soy sauce, vinegar, sesame oil, garlic, ginger, sugar and red pepper flakes if using in a medium bowl until combined. Store in an airtight container in the refrigerator for up to 5 days.

POT ROAST STIR-FRY

Steps:

• Toss the beef in a bowl with 1/2 teaspoon of the cornstarch, 1/2 teaspoon salt and 1/8 teaspoon pepper. Rest at room temperature for 15 minutes.
• Place the potatoes and 1 teaspoon salt in a large skillet, and cover with 2 cups water. Bring to a simmer and cook until tender, about 4 minutes. Drain the potatoes and set aside for a later use. Rinse the skillet and wipe dry.
• In a small bowl, whisk together the broth, soy sauce, the remaining 1 teaspoon cornstarch and 1/4 teaspoon salt until the cornstarch dissolves.
• Heat 1 tablespoon of the oil in the reserved skillet set over medium-high heat. Add the mushrooms in one layer, season with salt and pepper and do not stir. When the mushrooms are nicely browned on the bottom, 2 to 3 minutes, remove to a large bowl. Add 1 tablespoon and 1 teaspoon of the oil to the pan and spread out the beef in a single layer. Cook without stirring until browned on one side but not completely cooked through, 1 minute. Transfer to the bowl with the mushrooms. Add the remaining 1 tablespoon oil to the skillet, and toss in the carrots and celery. Season with salt and pepper. Stir for about 1 minute, then add the garlic and cook for 30 seconds. Add the tomato paste and stir continuously until it turns a shade darker, 30 seconds. Pour in the beef stock mixture, making sure all of the cornstarch gets in the pan. Return the beef, mushrooms and potatoes to the pan. Simmer until the sauce thickens and the flavors are incorporated, 2 minutes. Check for seasoning and adjust if necessary. Remove from the heat and stir in the butter and parsley. Serve with the buttered egg noodles.

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.

EASY POT ROAST STIR-FRY

Steps:

• Toss the beef with 1/2 teaspoon of the cornstarch, 1/2 teaspoon salt and 1/8 teaspoon pepper in a medium bowl. Rest at room temperature for 15 minutes.
• Put the potatoes and 1 teaspoon salt in a large skillet and cover with 2 cups water. Bring to a simmer and cook until tender, about 4 minutes. Drain the potatoes and set aside. Rinse the skillet and wipe dry.
• Whisk together the broth, soy sauce, 1/4 teaspoon salt and the remaining 1 teaspoon cornstarch in a small bowl until the cornstarch dissolves. Set aside.
• Put the reserved skillet over medium-high heat and heat 1 tablespoon of the oil. Add the mushrooms in 1 layer, season with salt and pepper and cook without stirring until the mushrooms are nicely browned on the bottom, 2 to 3 minutes; transfer to a large bowl. Add 1 tablespoon plus 1 teaspoon of the oil to the skillet, then add the beef in a single layer. Cook without stirring until browned on one side but not completely cooked through, about 1 minute. Transfer to the bowl with the mushrooms.
• Add the remaining 1 tablespoon oil to the skillet, then add the carrots and celery. Season with salt and pepper. Cook, stirring, for about 1 minute, then add the garlic and cook for 30 seconds. Add the tomato paste and cook, stirring continuously, until it turns a shade darker, about 30 seconds. Pour in the beef stock mixture, making sure all of the cornstarch is incorporated. Return the beef, mushrooms and potatoes to the skillet. Simmer until the sauce thickens and the flavors are blended, about 2 minutes. Adjust the seasoning if necessary. Remove from the heat and stir in the butter, parsley and scallions.
• Serve with buttered egg noodles or mashed potatoes and sprinkle with additional sliced scallions.

SIMPLE STIR-FRY

Steps:

• Finely chop or slice the vegetables into pieces roughly the same size. Slice the carrots diagonally, slice the baby corn, cut the broccoli into small florets, then slice the stem, and finely slice the peppers, cabbage or pak choi. Heat the oil in a large frying pan or wok, then fry the garlic and ginger for 1 min.
• Add the veg and toss to coat. Fry for 2-3 mins, then add the soy sauce and chilli sauce, if using, and mix well. Cook for 2-3 mins more until the veg is tender. Stir in the prawns, salmon or chicken and heat through. Serve over the noodles.