Asian Beef Stir Fry By Victorian Epicure Recipes

Steps:

• Bring water to a boil. Add rice, stir and return to a boil. Place lid on pot. Lower heat to low and simmer for 20 minutes.
• Warm wok or large pan over medium to high heat. While heating, cut sirloin steak into thin strips. Add oil to wok. Add steak.
• While beef is cooking, mix together the sauce ingredients and set aside.
• Add frozen vegetables and stir-fry until vegetables reach tender-crisp.
• Add sauce to wok. Stir into beef and vegetables mixture until boiling and thickened.
• Serve over rice.

Steps:

• Prepare the rice using the package directions, omitting the salt and oil.
• Meanwhile, in a large skillet, cook the ground beef, gingerroot, and garlic over medium-high heat for about 5 minutes, or until the beef is browned, stirring frequently to turn and crumble the beef. Drain and discard any liquid. Transfer the beef to a plate. Set aside.
• Before returning the skillet to the heat, wipe it with a paper towel and lightly spray with cooking spray. With the skillet over medium-high heat, cook the carrots, celery, and bell pepper for 2 minutes, stirring frequently. Stir in the water. Cook, covered, for 2 minutes.
• While the vegetables cook, dry-roast the sesame seeds in a small skillet over low heat for about 2 minutes, or just until fragrant and golden, stirring frequently. Watch carefully so they do not get too brown. Pour onto a small plate.
• Stir the bean sprouts and green onions into the carrot mixture. Cook, covered, for 2 minutes. Stir in the beef.
• In a small bowl, whisk together the remaining ingredients until the cornstarch is dissolved. Pour over the beef. Cook for about 2 minutes, or until bubbly and slightly thickened, stirring constantly. Serve over the rice. Sprinkle with the sesame seeds.
• (Per Serving)
• Calories: 355
• Total Fat: 8.0g
• Saturated: 2.5g
• Trans: 0.5g
• Polyunsaturated: 1.5g
• Monounsaturated: 3.0g
• Cholesterol: 62mg
• Sodium: 284mg
• Carbohydrates: 40g
• Fiber: 6g
• Sugars: 7g
• Protein: 31g
• Dietary Exchanges
• 2 Starch
• 2 Vegetable
• 3 Lean Meat

Steps:

• Prepare the beef:
• In a small bowl stir together the soy sauce, the sugar, and the salt, add the beef, and let it marinate for 20 minutes.
• Make the sauce while the beef is marinating:
• In a small bowl dissolve the cornstarch in the soy sauce and stir in the Sherry, the broth, the sugar, and the sesame oil.
• Heat a wok or large heavy skillet over high heat until it is hot, add 2 tablespoons of the vegetable oil, and heat it until it just begins to smoke. Stir-fry the beef in the oil in batches for 1 minute, or until it is no longer pink, and transfer it as it is cooked with a slotted spoon to a plate. Add the remaining 1 tablespoon vegetable oil to the wok, heat it until it is hot but not smoking, and in the oil stir-fry the gingerroot, the garlic, and the chili for 30 seconds, or until the mixture is fragrant. Add the broccoli and stir-fry the mixture for 1 minute. Add 1/3 cup water and steam the broccoli, covered, for 1 1/2 to 2 minutes, or until it is crisp-tender. Stir the sauce, add it to the wok with the beef and any juices that have accumulated on the plate, and cook the mixture, stirring, for 2 minutes, or until the sauce is thickened and the beef is heated through. Transfer the mixture to a heated platter and serve it with the rice.

Steps:

• Place cornstarch in small bowl. Gradually add broth, stirring until cornstarch dissolves. Mix in lemon juice and peel.
• Heat 2 teaspoons oil in large non-stick skillet over medium-high heat. Season beef with salt and generous amount of pepper. Add beef to skillet and stir-fry until just brown, about 3 minutes. Using slotted spoon, transfer beef to plate. Add remaining 2 teaspoons oil to skillet. Add vegetables; stir-fry until bright in color and just beginning to soften, about 3 minutes. Stir broth mixture quickly to re-blend; add to skillet. Add beef and any collected juices. Cook until sauce thickens and all vegetables are crisp-tender, stirring frequently, about 5 minutes. Transfer to bowl. Sprinkle with cilantro.

Steps:

• Whisk together the soy sauce, sesame oil, honey, garlic and ginger.
• Place the beef in a Ziploc bag (or glass bowl), pouring in half of the sauce mixture to coat the beef. Marinate for either 20 minutes on the counter or covered overnight in the fridge.
• Whisk the cornstarch and water together and add to the remaining sauce mixture.
• Heat a wok or large sauté pan over high heat, add 2 teaspoons oil and add the beef. Cook for 4 minutes and remove beef to a clean bowl.
• Add the remaining 1 teaspoon of oil to the pan and cook the broccoli for 2 minutes.
• Add the beef back into the pan. Make a well in the center and pour in the sauce. Cook until the sauce is thick and everything is heated through, about 2 minutes.
• Serve over brown rice.

Steps:

• Start by heating up you pan with the oil. Once heated add the garlic.
• Once the garlic has turned golden brown, add the 1lb beef. Cut the ginger in small slices. Using only an inch and a half long ginger cut to small slices.
• Once the red is almost gone from the beef. Add the sliced up 1/2 Onion and stir for 20 seconds.
• Add your Oyster Sauce and water and stir for 10 seconds.
• Add the sugar and fish sauce stir and taste
• If the taste is to preference add the cut green onions.
• If it needs more taste slowly add fish sauce and taste.
• Add steam rice in a bowl and serve with easy stir fry OR eat with sticky rice.
• You can also add in vegetables if you prefer in STEP 3.