SPICY BEEF STIR-FRY
Provided by Food Network Kitchen
Categories main-dish
Time 43m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Whisk the cornstarch with 2 tablespoons rice wine in a medium bowl; add the beef, season with salt and pepper and toss to coat. Set aside for 15 minutes.
- Mix the remaining 1 tablespoon rice wine, the oyster sauce and sesame oil in a large bowl; set the bowl near the stove.
- Heat a wok or large nonstick skillet over high heat until very hot, about 1 minute. Add 3 tablespoons peanut oil, then the ginger, garlic and chiles; stir-fry until fragrant, about 1 minute. Add the beef and cook, stirring or shaking the skillet occasionally, 1 to 2 minutes. Transfer the beef with a slotted spoon to the sauce mixture and toss.
- If the pan is dry, add 1 tablespoon peanut oil, then add the onion and stir-fry until just soft, about 2 minutes. Add the bok choy and sugar; stir-fry until just wilted, 1 to 2 minutes. Return the beef and any juices to the pan and stir to combine. Serve over the rice.
BEEF STIR-FRY WITH FRENCH FRIES
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bake the fries as the label directs. Meanwhile, toss the steak with 1 tablespoon soy sauce, the grated garlic and a pinch each of salt and pepper in a bowl; set aside 10 minutes.
- Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the steak in a single layer and cook, stirring once or twice, until browned but not cooked through, about 2 minutes. Transfer to a plate using a slotted spoon.
- Add the remaining 1 tablespoon vegetable oil to the skillet. Add the red onion and jalapeno and cook, stirring, until slightly softened, about 3 minutes. Add the tomatoes and the sliced garlic; cook until the tomatoes start breaking down, about 3 minutes. Return the steak and any collected juices to the skillet along with the remaining 1 tablespoon soy sauce and the vinegar. Remove from the heat; add the fries, parsley and cilantro and toss. Season with salt and pepper.
BEEF AND VEGETABLE STIR FRY
Steps:
- In a large skillet or wok, heat 1 tablespoon of oil over high heat. Add the beef and stir-fry for about 3 minutes. Remove beef and reserve. To the same wok, add the remaining oil and saute the onions, garlic, and ginger. Add the stir-fry vegetable medley, mushrooms, water chestnuts, and red bell peppers. Stir-fry for about 3 minutes and return the beef to the wok. Stirring constantly, add the oyster sauce and crushed red pepper flakes. In a small bowl, whisk the stir-fry seasoning mix with 1/8 cup water until combined. Add the seasoning mixture to the wok and stir for another 3 minutes. Serve with steamed instant white rice.
TERIYAKI BEEF STIR-FRY
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Cut the beef into 1-by-2-by-1/4-inch strips. Put in a bowl and coat with the brown sugar, lime zest, 3 tablespoons of the soy sauce and some black pepper. Set aside for a few minutes while you make the sauce.
- Whisk together the teriyaki sauce, cornstarch, sesame oil, rice vinegar, lime juice and remaining 3 tablespoons soy sauce in a bowl.
- Heat a large skillet over medium-high heat. Add 1 tablespoon of the vegetable oil. Add the beef and stir-fry until brown around the edges, 2 to 3 minutes. Remove to a plate and keep warm.
- Add the remaining 2 tablespoons vegetable oil to the skillet. Add the garlic, ginger and jalapeno and cook for 30 seconds. Add the green beans, carrots and bell pepper and stir-fry for 1 minute. Add the snow peas. Add the beef with its juices and the sauce and cook for another minute.
- Serve over rice and garnish with scallions and sesame seeds.
FOOD NETWORK BEEF STIR FRY
This recipe can be switched up to meet your needs. You can use chicken, shrimp or scallops and change the veggies to whatever you have in the fridge. The prep time includes one hour of marinating time.
Provided by Chef Emstar
Categories Asian
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Make a marinade out of 1 egg yolk, 1 Tbs. cornstarch, and 1 Tbs. rice wine by whisking together. Slice the steak against the grain in thin strips, season with salt and pepper and coat well in the marinade. Put in the fridge for 1 hour.
- Make the sauce out of 1/2 cup chicken broth, 1 Tbs. cornstarch, 2 Tbs. soy sauce, 2 Tbs. rice wine or sherry, 1/2 teaspoons sesame oil, 2 teaspoons sambal olek, 2 Tbs. soy sauce and 1 Tbs. sugar.
- Heat 1/2 Tbs. oil in a wok or deep skillet over Med-Hi heat. Drain any excess marinade from the steak. Put in the wok and cook until lightly browned, 1 minute or so.
- Remove the steak from the wok and set aside.
- Add enough water to the wok to equal about 1 Tbs. Add the ginger and garlic and stir for about 30 seconds.
- Add the onion mushrooms and broccoli, stir, cover and cook for 2 minutes. Add the red pepper, stir and cook 2 minutes uncovered.
- Stir in the sauce, 1/4 cup loosely packed basil leaves and steak and cook for 2-3 minutes more uncovered until the sauce has thickened and the veggies are tender crisp.
- Serve over rice.
Nutrition Facts : Calories 311.8, Fat 12.3, SaturatedFat 4.3, Cholesterol 46.5, Sodium 699.1, Carbohydrate 17.9, Fiber 3.1, Sugar 6.8, Protein 29.8
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