FIVE SPICE BEEF AND PEPPER STIR-FRY
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Boil water for rice and prepare to package directions.
- Place beef broth in a small pot over low heat to warm the liquid.
- Heat a wok shaped skillet or pan over high heat. Add oil (it will smoke) and meat bits. Stir-fry meat 3 minutes and remove from pan or move off to the side of the wok. Return pan to heat and add peppers and onions. Stir-fry veggies 2 minutes. Add meat back to the pan. Add sherry and stir fry until liquid almost evaporates about 1 minute. Add soy sauce to the pan. Dissolve cornstarch with a ladle of warm beef broth. Add beef broth to the pan, then add cornstarch combined with broth, the five-spice powder and black pepper. Stir sauce until it thickens enough to coat the back of a spoon. Adjust seasonings. Add more soy or salt if necessary. Remove stir-fry from heat. Fill dinner bowls with beef stir-fry and top with a scoop of rice. Scoop rice with ice cream scoop to get a rounded ball. By placing rice on top of stir-fry, rice will stay firm and not soak up too much sauce. Garnish with chopped scallions and smoked almonds.
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.
SPICY SICHUAN BEEF STIR-FRY
This beef and vegetable stir-fry takes its cues from dry fried Sichuan beef, which calls for browning strips of beef over high heat to ensure juicy, flavorful meat. Hot cherry peppers and spicy black bean sauce give this dish its fire, but you can use sweet black bean sauce for a mellower version. To get closer to the original dish, seek out Sichuan peppercorns.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Toss the steak with 1 tablespoon soy sauce and 1 teaspoon cornstarch in a large bowl. Combine the cucumber and celery in a separate bowl; set aside.
- Stir the black bean sauce with the remaining 1 tablespoon soy sauce and 1 teaspoon cornstarch, the cherry pepper brine and 1/4 cup water in a small bowl; set aside.
- Heat 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the cucumber-celery mixture and cook, undisturbed, 1 minute. Toss and cook, stirring occasionally, until crisp-tender, 1 to 2 minutes. Transfer to a bowl.
- Heat the remaining 1 tablespoon oil in the same skillet. Add the steak in a single layer. Cook until browned on the bottom, about 1 minute. Toss and continue cooking, stirring, until just a few pink spots remain, 1 more minute. Add the garlic, ginger and peppercorns and cook, stirring, until the meat is cooked through, 1 to 2 more minutes. Add the black bean sauce mixture and cherry peppers and bring to a boil. Cook until glossy, about 1 minute. Toss in the cucumbers and celery.
- Serve the stir-fry over rice. Top with celery leaves.
Nutrition Facts : Calories 480, Fat 16 grams, SaturatedFat 4 grams, Cholesterol 74 milligrams, Sodium 1,810 milligrams, Carbohydrate 49 grams, Fiber 2 grams, Protein 30 grams, Sugar 4 grams
SPICED BEEF STIR-FRY TOPPED WITH SPRING ONION AND CORIANDER
There is a large population of Muslim Chinese in Beijing. They came from western China and brought with them a unique cuisine that call for the use of spices such as cumin and fennel, which found their way to China along the Silk route. Lamb and mutton are the preferred choice of meat of the Muslim Chinese but you can use any red meat you prefer. The spices in the dish are distinct and extremely flavourful, but the creme de la creme is the addition of lots of chopped spring onion and coriander (cilantro) to complement the meat. Who said that tasty dishes need be complicated?
Provided by Food Network
Categories main-dish
Time 35m
Yield 2 servings
Number Of Ingredients 16
Steps:
- To make the mayo: In a small bowl, mix the wasabi powder with 1 teaspoon water to make a paste. Mix the wasabi paste, remaining water and mayonnaise together. Season with some sugar, and set aside.
- To make the spicy coating: Mix all the ground cumin, dried chile flakes, black pepper, and salt, on a plate.
- To make the beef: Prepare the fillet by hammering it with a meat mallet, or the side of a Chinese cleaver. Slice the beef into wafer-thin slices, and coat the pieces in the spice mix.
- Heat a wok or pan over high heat and add the groundnut oil. Add the beef and stir-fry for less than 1 minute until browned and tender. As the beef starts to cook, pour in the rice wine or sherry, and season with the soy sauce, and a pinch of salt. Remove the wok from the heat and stir in the cilantro, and spring onions. Serve immediately. You can serve the spiced beef in steamed thin wheat flour pancakes, stuffed into warmed flatbreads or rolled in warmed tortilla wraps topped with plenty of wasabi mayo.
SPICY BEEF & PEPPER STIR-FRY
Think of this stir-fry as your chance to play with heat and spice. I balance the beef with coconut milk and a spritz of lime. -Joy Zacharia, Clearwater, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, toss beef with ginger, 2 garlic cloves, pepper and 1/2 teaspoon salt; let stand 15 minutes. In a small bowl, whisk coconut milk, sugar, chili sauce, lime zest, lime juice and remaining salt until blended., In a large skillet, heat 1 tablespoon oil over medium-high heat. Add beef; stir-fry until no longer pink, 2-3 minutes. Remove from pan., Stir-fry red pepper, red onion, jalapeno and remaining garlic in remaining oil just until vegetables are crisp-tender, 2-3 minutes. Stir in coconut milk mixture; heat through. Add spinach and beef; cook until spinach is wilted and beef is heated through, stirring occasionally. Sprinkle with green onions and cilantro.
Nutrition Facts : Calories 312 calories, Fat 16g fat (5g saturated fat), Cholesterol 46mg cholesterol, Sodium 641mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges
HOT AND TANGY BROCCOLI BEEF
Tangy and spicy beef and broccoli are a winning combination in this quick stir-fry dinner.
Provided by Kikkoman
Categories Trusted Brands: Recipes and Tips Kikkoman
Yield 4
Number Of Ingredients 11
Steps:
- Cut beef across grain into thin slices. Combine 1 Tbsp. each cornstarch and soy sauce with garlic and sugar in medium bowl; stir in beef. Let stand 10 minutes.
- Meanwhile, remove flowerets from broccoli; cut into bite-size pieces. Peel stalks; cut diagonally into thin slices.
- Combine 1 cup water, remaining 2 Tbsp. soy sauce, 4 teaspoons cornstarch and crushed red pepper in small bowl. Set aside.
- Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add beef and stir-fry 1 minute; remove.
- Heat remaining 2 Tbsp. oil in same pan. Add broccoli and onion; stir-fry 2 minutes. Sprinkle 1 Tbsp. water over vegetables; cover and cook 2 minutes, stirring occasionally.
- Add beef and soy sauce mixture; cook and stir until sauce boils and thickens. Remove from heat; stir in vinegar.
Nutrition Facts : Calories 263.4 calories, Carbohydrate 15.7 g, Cholesterol 41.1 mg, Fat 16.2 g, Fiber 3.6 g, Protein 15.2 g, SaturatedFat 3.8 g, Sodium 826.5 mg, Sugar 3.1 g
SPICY BEEF STIR-FRY WITH BASIL
This simple, delicious recipe for a spicy beef stir-fry comes from Leela Punyaratabandhu, a cookbook author who adapted it from Soei, a family-run restaurant in Bangkok. Using thinly sliced beef tenderloin means the dish is ready in just minutes, and you can adjust the heat to taste by reducing or increasing the number of fresh bird's-eye chiles. Made with fresh holy-basil leaves, the classic Thai dish is known as phat ka-phrao. If you can't find holy basil at a Thai market, Indian market or health food store, you could swap in more widely available Thai sweet basil (pictured), and make a dish of phat bai hora-pha. The dish could be one part of a larger meal or stand alone with some jasmine rice and a fried egg.
Provided by Tejal Rao
Categories dinner, quick, main course
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- If you're making rice with this dish, get it started. In a small bowl, stir together the soy sauce, oyster sauce, fish sauce, chicken stock and sugar. In a mortar or small food processor, grind together the garlic and chiles into a coarse paste.
- Heat the lard in a wok or large skillet over medium-high heat. Add the garlic-chile paste, and stir until fragrant, about 1 minute. Before the garlic starts to brown, add the beef, and stir-fry to separate the pieces and coat with fat. Add the liquid mixture, making sure not to leave any behind in the bowl, and cook until the beef is only barely pink, about 2 minutes. Add the lime leaves, and continue to cook until no pink remains on the beef, about 1 minute. Add the basil leaves, and stir until they are just starting to wilt, then remove from heat and serve with rice. (You can fish out the large pieces of makrut leaves before serving or put them aside as you eat.)
Nutrition Facts : @context http, Calories 522, UnsaturatedFat 19 grams, Carbohydrate 12 grams, Fat 36 grams, Fiber 1 gram, Protein 37 grams, SaturatedFat 13 grams, Sodium 466 milligrams, Sugar 5 grams, TransFat 0 grams
More about "spiced beef stir fry recipes"
SPICY TOFU AND BEEF STIR-FRY RECIPE - FOOD NETWORK
From foodnetwork.com
Author Khalil Hymore for Food Network Kitchen FromSteps 5Difficulty Easy
MARY BERRY THAI-STYLE BEEF STIR FRY RECIPE - THE HAPPY FOODIE
From thehappyfoodie.co.uk
KUNG PAO BEEF STIR FRY RECIPE - A SPICY PERSPECTIVE
From aspicyperspective.com
BEEF STIR-FRY RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
BEEF STIR FRY RECIPE - KRISTINE'S KITCHEN
From kristineskitchenblog.com
BEEF AND PEPPER STIR-FRY - THE WOKS OF LIFE
From thewoksoflife.com
PICADILLO-STUFFED POBLANO PEPPERS RECIPE - TASTING TABLE
From tastingtable.com
SZECHUAN BEEF NOODLE STIR-FRY RECIPE | HELLOFRESH
From hellofresh.com
THE BEST SPICY BEEF PEPPER STIR FRY - SMALL TOWN WOMAN
From smalltownwoman.com
BEEF STIR FRY RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
SPICY BEEF STIR-FRY WITH PEPPER - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
SPICY GINGER BEEF STIR FRY PLUS VIDEO - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
SPICY BEEF STIR-FRY RECIPE - FRESENIUS KIDNEY CARE
From freseniuskidneycare.com
THAI BASIL BEEF STIR FRY RECIPE - BBC FOOD
From bbc.co.uk
SPICED BEEF STIR FRY WRAPS RECIPE - BBC FOOD
From bbc.co.uk
EASY BEEF STIR FRY - SPEND WITH PENNIES
From spendwithpennies.com
DINNER TONIGHT: FIVE-SPICE BEEF STIR FRY RECIPE - SERIOUS EATS
From seriouseats.com
15 QUICK & DELICIOUS RAMEN NOODLE RECIPES - THE GIRL ON BLOOR
From thegirlonbloor.com
SPICY GARLIC BEEF STIR-FRY RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
SIMPLE CAJUN SPICED BEEF STIR-FRY RECIPE - THE KITCHEN ABROAD
From thekitchenabroad.com
SPICY BEEF STIR FRY RECIPE - TASTING TABLE
From tastingtable.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love