ASIAN BEEF AND VEGETABLE STIR-FRY
The Asian Beef & Vegetable Stir-Fry is a delicious blend of savory flavors. Use lean beef to make this meal a quick and healthy option for any day of the week!
Provided by Beef. It's What's for Dinner.
Categories Trusted Brands: Recipes and Tips Beef. It's What's for Dinner
Yield 4
Number Of Ingredients 7
Steps:
- Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.
- Combine vegetables and 3 tablespoons water in large nonstick skillet. Cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain.
- Heat same pan over medium-high heat until hot. Add half of beef and half of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove. Repeat with remaining beef and garlic.
- Return all beef and vegetables to pan. Add stir-fry sauce and crushed red pepper; heat through. Serve over rice. Sprinkle with peanuts, if desired.
Nutrition Facts : Calories 333.1 calories, Carbohydrate 35.3 g, Cholesterol 38.9 mg, Fat 9.6 g, Fiber 2.1 g, Protein 25.2 g, SaturatedFat 1.9 g, Sodium 321.9 mg, Sugar 7.5 g
ASIAN GROUND BEEF STIR FRY
This is my first ever recipe submission! I actually totally improvised this recipe today and thought it turned out well enough to share. I named it "Asian" because of the soy sauce, sesame oil and ginger. I highly recommend using a cast iron skillet because it holds heat much better than a standard pan which is important for a stir fry. It also helps to add a hint of toasty, smoky flavor. Use any standard cooking potatoes. I actually used 3 small red potatoes. You can also try adding green pepper, peas or chopped tomatoes for more flavor. Feel free to use regular soy sauce but it's saltier, so watch the salt you add during cooking. I always use low sodium due to dietary restrictions. If you like things spicy, add more cayenne.
Provided by Chef MoJoey
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat skillet to medium heat and add about 3 tbsp olive oil.
- Add the onions and a little salt and pepper.
- Cook a few minutes until onions are almost translucent.
- Add garlic.
- Add potatoes and about 1 tablespoons more olive oil.
- Stir with onions and garlic.
- Cover skillet and let cook 4-5 minutes, stirring a couple times. Potatoes should now be slightly fork tender.
- Add ginger, paprika and cayenne and stir.
- Make a "hole" in the mixture, exposing a small circle of the bottom of the skillet and add sesame oil to it.
- Stir ingredients well and let cook another couple minutes.
- Remove ingredients from skillet to a bowl and set aside.
- Add a little more olive oil and brown the ground beef.
- Mix in a dash of salt and pepper.
- Drain liquid, leaving a little bit in the pan.
- Add the onion/garlic/potato mixture back to pan and combine with beef.
- Add soy sauce and rice wine vinegar and stir well.
- Taste mixture and add whatever you think it needs. I usually add a little more ginger at this point. Soy sauce adds tangy/salty flavor, rice wine vinegar is sour, etc.
- After cooking a couple more minutes, add cilantro and stir well.
- Serve by itself or over steamed rice.
- Enjoy!
Nutrition Facts : Calories 328.5, Fat 18.6, SaturatedFat 6.9, Cholesterol 77.1, Sodium 533.7, Carbohydrate 16.2, Fiber 2.8, Sugar 2.1, Protein 23.8
KOREAN GROUND BEEF STIR-FRY
Korean ground beef stir-fry with zucchini, mushrooms, and carrots.
Provided by Cyndi Welch
Categories Beef Stir-Fry
Time 50m
Yield 8
Number Of Ingredients 17
Steps:
- Bring water and rice to a boil in a saucepan. Reduce heat to low, cover, and simmer until rice is tender and water has been absorbed, about 15 minutes. Remove from the heat and let sit, covered, for 10 minutes. Gently fluff with a spoon and keep warm.
- While the rice is cooking, combine scallion whites, vinegar, and salt for the pickled scallions in a small bowl. Set aside to pickle while you start the stir-fry.
- Heat 1/2 of the olive oil in a large skillet over medium-high heat. Add zucchini, mushrooms, and carrots; season with salt and pepper. Stir-fry until crisp-tender, 3 to 5 minutes.
- Combine 1/2 of the soy sauce with sesame oil and sugar in a small bowl; whisk until well blended. Pour over vegetables in skillet and toss to coat. Remove vegetable mixture from the skillet and keep warm.
- Heat remaining olive oil in the same skillet over medium-high heat. Add garlic and ginger and cook until fragrant, about 1 minute. Add beef; cook and stir in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir in remaining soy sauce.
- Ladle rice into bowls. Top with beef, vegetables, and pickled scallions. Sprinkle with scallion greens and drizzle Sriracha over top.
Nutrition Facts : Calories 472.4 calories, Carbohydrate 40.4 g, Cholesterol 77.3 mg, Fat 22.5 g, Fiber 2.7 g, Protein 26.3 g, SaturatedFat 7.5 g, Sodium 919.6 mg
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