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.
MANDARIN BEEF STIR-FRY
This colorful stir-fry from Anne Drouin of Dunnville, Ontario is pretty enough to double as a centerpiece. "The crispy veggies contrast nicely with the tender beef and juicy oranges," she informs. "Even the most finicky eaters in our family can't resist it."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a bowl, combine the first five ingredients; remove half and set aside. Add beef to remaining marinade; cover and refrigerate for 15 minutes. In a large skillet or wok, stir-fry vegetables in oil for 2 minutes; remove and keep warm. , Drain and discard marinade. In the same skillet, stir-fry beef until no longer pink. Add the oranges and reserved vegetables. Combine the cornstarch and reserved marinade until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.
Nutrition Facts : Fat 7 g fat (1 g saturated fat), Cholesterol 42 mg cholesterol, Sodium 982 mg sodium, Carbohydrate 18 g carbohydrate, Fiber 2 g fiber, Protein 22 g protein.
MANDARIN BEEF STIR-FRY
A very good Asian dish, another favorite in our house, this dish is great made with chicken strips also.
Provided by Kittencalrecipezazz
Categories Asian
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, combine, the first five ingredients; remove half, set aside.
- Add sliced beef to remaining marinade; cover and refrigerate for 15 minutes.
- In a large skillet or wok, stir-fry veggies in oil for 2 mins; remove, keep warm.
- Drain, and discard the marinade.
- In the same skillet, stir-fry the beef, until no longer pink.
- Add the reserved veggies.
- Combine the cornstarch and reserved marinade until smooth; add to skillet.
- Bring to boil; cook and stir for 2 mins, or until thickened.
- Serve over rice.
Nutrition Facts : Calories 940.8, Fat 87.7, SaturatedFat 34.4, Cholesterol 112.4, Sodium 2130.1, Carbohydrate 22.6, Fiber 3, Sugar 10.9, Protein 16.2
MANDARIN BEEF
Think you can't make Chinese food? Think again! This will make you look like a pro and tastes even better than take out. The flank steak is so tender it almost melts in your mouth. Make sure to prep everything first because the cooking happens in just minutes. The nutrition facts are off since the oil is used for flash frying and will be drained. From the Yang Sing restaurant in San Francisco.
Provided by cookiedog
Categories Peppers
Time 28m
Yield 4-5 serving(s)
Number Of Ingredients 16
Steps:
- Cut beef across the grain into 1 inch x 1/2 inches x 1/8 inches strips. Add cornstarch and 1 tablespoon oil. Mix well and set aside.
- Seasoning sauce: Mix all seasoning ingredients together and stir again before using.
- Pour approximately 2 cups of oil into a wok and heat to 350. Add beef and stir fry for 30 seconds. Remove beef from oil and set aside. Drain hot oil from wok. Reheat wok and add 1 tablespoon of fresh oil. Add garlic, ginger, and bell peppers and stir fry for 30 seconds. Add seasoning sauce and cook for another 30 seconds before adding beef and scallions. Toss for a few seconds to heat through before serving.
Nutrition Facts : Calories 1308.8, Fat 129.3, SaturatedFat 20.8, Cholesterol 79.6, Sodium 811.3, Carbohydrate 17.1, Fiber 1.8, Sugar 8.5, Protein 23.8
MANDARIN BEEF STIR-FRY
I love this with the hot rice...
Provided by Sharon Johnson
Categories Beef
Time 1h15m
Number Of Ingredients 14
Steps:
- 1. In a large bowl, combine the first 5 ingredients; remove half and set aside. Add beef to remaining marinade; cover and refrigerate for 15 minutes. In large skillet or wok, stir fry vegs in oil for 2 minutes; remove and keep warm. Drain and discard the marinade. In the same skillet, stir fry the beef till no longer pink. Add the oranges and reserved vegs. Combine the cornstarch and reserved marinade until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over hot rice.
MANDARIN PORK STIR-FRY
When my husband and I were dating, he told me he liked Asian food. I got a wok and discovered the joy of dishes like this pork stir-fry. -Laurie Martignon, Niagara, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Cook rice according to package directions. Meanwhile, in a small bowl, combine the cornstarch, garlic powder and ginger. Stir in orange juice until smooth. Stir in water and soy sauce; set aside. , In a large wok or skillet, stir-fry pork in oil until juices run clear; remove to a platter and keep warm. In the same skillet, stir-fry peas until tender. Return pork to skillet. Stir orange juice mixture; add to skillet. Cook and stir for 2 minutes or until thickened. Gently stir in oranges. Serve with rice.
Nutrition Facts : Calories 473 calories, Fat 11g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 514mg sodium, Carbohydrate 61g carbohydrate (14g sugars, Fiber 5g fiber), Protein 30g protein.
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