Gingered Beef Stir Fry For 2 Recipes

GINGERED BEEF STIR-FRY FOR 2

Steps:

• In a large resealable plastic bag, combine 2 tablespoons soy sauce, sherry and ginger; add the beef. Seal bag and turn to coat; refrigerate for 30 minutes., In a small bowl, combine the cornstarch, broth, hoisin sauce, sugar and remaining soy sauce until smooth; set aside., In a large skillet or wok, stir-fry beef in 1 tablespoon oil until no longer pink. Remove and set aside. Stir-fry asparagus in remaining oil until crisp-tender. Add garlic; cook 1 minute longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Return beef to the pan; heat through. Serve with rice.

GINGER BEEF STIR-FRY

Steps:

• Mix 1 tablespoon cornstarch, water and salt; toss with beef. In a small bowl, mix broth, soy sauce, sugar, orange zest and remaining cornstarch until smooth., In a large skillet, heat 2 teaspoons oil over medium-high heat; stir-fry half of the beef until browned, 2-3 minutes. Remove from pan. Repeat with additional 2 teaspoons oil and remaining beef., Stir-fry carrots in remaining oil 2 minutes. Add ginger, garlic and, if desired, pepper flakes; cook and stir until fragrant, about 30 seconds. Stir broth mixture and add to pan; bring to a boil. Cook and stir until slightly thickened. Stir in beef; heat through. Serve with rice.

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.

GINGER BEEF STIR FRY

Steps:

• Prepare all the vegetables buy cut them into thin slices and cut the beef steak into thin slices. Cut the beef against the grain to achieve the tender result. Marinade the beef slices with corn starch, sesame oil, sugar, baking soda and light soy sauce. Mix it well with hand and set aside for at least 10 to 15 minutes.
• In a small mixing bowl add the oyster sauce, light soy, sesame oil, sugar, corn starch, white pepper and rice vinegar. Mix well until sugar and con starch dissolve in the sauce and set aside.
• Heat the large wok/pan over medium-high heat, drizzle 2 tablespoons of vegetable oil and sear the beef for 2-3 minutes and stir through and cook for another 1-2 minutes.
• Push the beef one side of the pan, drizzle 1 tablespoon of oil and add the onion, ginger, garlic and stir fry for few seconds.
• Follow with the pepper slices and continue cook for another 1-2 minutes. Pour the sauce mixture in.
• Add the spring onions and toss well to combine all ingredients and sauce evenly.
• Remove from heat and transfer to serving plate. Garnish with fresh ginger shredded or chopped spring onions.
• Serve over hot steamed rice, fried rice or noodles.

STIR-FRIED GINGER BROCCOLI BEEF

Steps:

• Toss beef strips with 1 teaspoon chicken bouillon granules and 3/4 teaspoon sugar in a bowl. Marinate in the refrigerator, 20 minutes to 1 hour.
• Combine remaining 1/4 teaspoon chicken bouillon granules, 1/4 teaspoon sugar, and ginger juice in a bowl.
• Mix 2 tablespoons water with cornstarch in a small bowl. Add to bowl with ginger juice mixture; stir.
• Heat 1 tablespoon oil in a wok over medium-high heat; cook and stir ginger until fragrant, about 30 seconds. Add broccoli; cook and stir for 2 minutes. Add remaining 1 tablespoon water, cover, and cook until broccoli is cooked but still crunchy, about 1 minute. Transfer to a dish.
• Heat remaining 1 tablespoon oil in the wok. Add beef; cook and stir to medium well doneness, about 4 minutes. Add ginger juice mixture and broccoli. Cook and stir until heated through, about 2 minutes.

GINGERED BEEF AND RED PEPPERS STIR FRY

Steps:

• In a small bowl, combine sugar and cornstarch. Stir in the water, soy sauce and 1 teaspoon oil until smooth; set aside. In a large nonstick skillet or wok, stir-fry beef in remaining oil for 4-5 minutes or until no longer pink. , Add the corn, red pepper, ginger and garlic; stir-fry for 2-3 minutes or until vegetables are crisp-tender. Add peas; stir-fry 30 seconds longer. Stir soy sauce mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.

STIR-FRIED BEEF WITH GINGER

Steps:

• Toss the strips of steak, the lemongrass, soy sauce, half the fish sauce, half the sugar and half the chilli flakes together in a bowl. Set aside in the fridge to marinate for at least 20 mins or up to 6 hrs.
• Mix the remaining fish sauce with the lime juice, remaining chilli flakes, the rest of the sugar and 3 tbsp water, then set aside.
• Heat 1 tbsp vegetable oil in a large non-stick or cast iron wok or frying pan over a high heat. Once hot, tip in half the marinated steak strips and stir-fry for 2 mins until just cooked through, then remove to a large plate using tongs or a slotted spoon and repeat using another 1 tbsp of oil and the remaining beef. Remove to the plate, then wipe the wok or pan clean using kitchen paper.
• Add the remaining oil to the pan and fry the green pepper and the white parts of the spring onion. Stir-fry over a high heat for 2-3 mins, then add the garlic and ginger and stir-fry for another 45 seconds-1 min. Return the steak to the pan, stir well, then add the lime dressing and most of the basil leaves, mixing well to coat.
• Divide the stir-fry between bowls alongside rice or noodles, then scatter with the chopped peanuts, any remaining basil leaves and the green parts of the spring onions.

BEEF & GINGER STIR-FRY

Steps:

• Mix the beef and five-spice in a bowl, then set aside to marinate. Soften the noodles in boiling water following pack instructions, drain then set aside. Thinly slice the red chilli, leaving the seeds if you prefer a little extra heat. Mix with the garlic, ginger and lemongrass in a small bowl. Heat half the oil in a wok, add the chilli mixture and stir-fry for 1 min until softened but not coloured. Remove with a slotted spoon and set aside while you cook the beef.
• Heat the remaining oil, add the beef and stir-fry over a high heat for 1 min until browned and just cooked through.
• Return the chilli mixture to the pan with the sugar snaps, baby corn and half the spring onions. Stir-fry for 1 min more before adding the drained noodles. Mix to thoroughly combine, take off the heat and add a squeeze of lime juice, the soy sauce and fish sauce.
• Divide between four plates. Scatter with the peanuts, garnish with remaining spring onions and chopped coriander.