ASPARAGUS BEEF TERIYAKI
This simple, savory creation is made in the time it takes to steam a pot of rice. About 20 minutes and-boom!-you're dishing dinner. -Kari Shifflett, Lake Mills, Iowa
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, mix teriyaki marinade, water, cornstarch and pepper until smooth. , In a large skillet, heat 1 tablespoon oil over medium-high heat. Add beef; stir-fry until no longer pink, 6-8 minutes. Remove from pan., Stir-fry onion, green pepper, red pepper and asparagus in remaining 1 tablespoon oil until vegetables are crisp-tender 4-5 minutes. Add garlic; cook 1 minute longer., Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return beef to pan; heat through. Serve with rice and if desired, soy sauce and top sesame seeds.
Nutrition Facts : Calories 444 calories, Fat 13g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 1266mg sodium, Carbohydrate 50g carbohydrate (11g sugars, Fiber 3g fiber), Protein 30g protein.
BEEF AND ASPARAGUS STIR-FRY
With tasty tender slices of beef and fresh colorful vegetables, this mouthwatering stir-fry was designated "a keeper" by my husband the first time I made it. He loves the beef and asparagus, and I appreciate how quick it is to make.-JoLynn Hill, Roosevelt, Utah
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- Slice beef into thin 3-in. strips. In a large resealable plastic bag, combine the cornstarch, 2 tablespoons water, salt, pepper and hot pepper sauce; add the beef. Seal bag and turn to coat. , In a large skillet or wok, stir-fry half of the beef in 1 tablespoon oil until no longer pink; remove from the skillet and keep warm. Repeat with remaining beef and 1 tablespoon oil. , Stir-fry the asparagus and cauliflower in remaining oil for 4 minutes. Add red pepper and onion; stir-fry for 2 minutes. Return beef to skillet. , In a small bowl, combine the bouillon, soy sauce, ketchup, vinegar and remaining water; add to the skillet. Cook and stir for 2 minutes or until heated through. Serve with rice.
Nutrition Facts : Calories 195 calories, Fat 9g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 461mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges
ASPARAGUS BEEF LO MEIN
This flavorful stir-fry is easy and relatively inexpensive. It's served over ramen noodles, which is a nice change from rice we usually have. To simplify preparation, I use store-bought garlic infused olive oil instead of minced garlic and olive oil.
Provided by Allrecipes Member
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- In a large skillet or wok, stir-fry beef and garlic in oil for 5 minutes or until meat is no longer pink. Add the asparagus; stir-fry for 2 minutes or until crisp-tender.
- In a small bowl, combine 1/4 cup water and 1/2 teaspoon seasoning from one ramen noodle seasoning packet; stir until dissolved. Add hoisin sauce; stir into the beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. (Discard remaining seasoning from opened packet.)
- In a large saucepan, bring remaining water to a boil; add ramen noodles and contents of remaining seasoning packet. Cook for 3 minutes. Remove from the heat; cover and let stand until noodles are tender. Serve with beef mixture.
Nutrition Facts : Calories 351.5 calories, Carbohydrate 26.8 g, Cholesterol 70.5 mg, Fat 14.5 g, Fiber 3.7 g, Protein 28.6 g, SaturatedFat 3.3 g, Sodium 903.9 mg, Sugar 13.6 g
ASPARAGUS BEEF LO MEIN
This flavorful stir-fry is easy and relatively inexpensive. It's served over ramen noodles, which is a nice change from rice we usually have. To simplify preparation, I use store-bought garlic infused olive oil instead of minced garlic and olive oil.
Provided by Allrecipes Member
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- In a large skillet or wok, stir-fry beef and garlic in oil for 5 minutes or until meat is no longer pink. Add the asparagus; stir-fry for 2 minutes or until crisp-tender.
- In a small bowl, combine 1/4 cup water and 1/2 teaspoon seasoning from one ramen noodle seasoning packet; stir until dissolved. Add hoisin sauce; stir into the beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. (Discard remaining seasoning from opened packet.)
- In a large saucepan, bring remaining water to a boil; add ramen noodles and contents of remaining seasoning packet. Cook for 3 minutes. Remove from the heat; cover and let stand until noodles are tender. Serve with beef mixture.
Nutrition Facts : Calories 351.5 calories, Carbohydrate 26.8 g, Cholesterol 70.5 mg, Fat 14.5 g, Fiber 3.7 g, Protein 28.6 g, SaturatedFat 3.3 g, Sodium 903.9 mg, Sugar 13.6 g
ASPARAGUS BEEF LO MEIN
This flavorful stir-fry is easy and relatively inexpensive. It's served over ramen noodles, which is a nice change from rice we usually have. To simplify preparation, I use store-bought garlic infused olive oil instead of minced garlic and olive oil.
Provided by Allrecipes Member
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- In a large skillet or wok, stir-fry beef and garlic in oil for 5 minutes or until meat is no longer pink. Add the asparagus; stir-fry for 2 minutes or until crisp-tender.
- In a small bowl, combine 1/4 cup water and 1/2 teaspoon seasoning from one ramen noodle seasoning packet; stir until dissolved. Add hoisin sauce; stir into the beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. (Discard remaining seasoning from opened packet.)
- In a large saucepan, bring remaining water to a boil; add ramen noodles and contents of remaining seasoning packet. Cook for 3 minutes. Remove from the heat; cover and let stand until noodles are tender. Serve with beef mixture.
Nutrition Facts : Calories 351.5 calories, Carbohydrate 26.8 g, Cholesterol 70.5 mg, Fat 14.5 g, Fiber 3.7 g, Protein 28.6 g, SaturatedFat 3.3 g, Sodium 903.9 mg, Sugar 13.6 g
ASPARAGUS BEEF LO MEIN
This flavorful stir-fry is easy and relatively inexpensive. It's served over ramen noodles, which is a nice change from rice we usually have. To simplify preparation, I use store-bought garlic infused olive oil instead of minced garlic and olive oil.
Provided by Allrecipes Member
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- In a large skillet or wok, stir-fry beef and garlic in oil for 5 minutes or until meat is no longer pink. Add the asparagus; stir-fry for 2 minutes or until crisp-tender.
- In a small bowl, combine 1/4 cup water and 1/2 teaspoon seasoning from one ramen noodle seasoning packet; stir until dissolved. Add hoisin sauce; stir into the beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. (Discard remaining seasoning from opened packet.)
- In a large saucepan, bring remaining water to a boil; add ramen noodles and contents of remaining seasoning packet. Cook for 3 minutes. Remove from the heat; cover and let stand until noodles are tender. Serve with beef mixture.
Nutrition Facts : Calories 351.5 calories, Carbohydrate 26.8 g, Cholesterol 70.5 mg, Fat 14.5 g, Fiber 3.7 g, Protein 28.6 g, SaturatedFat 3.3 g, Sodium 903.9 mg, Sugar 13.6 g
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BEEF LO MEIN: REAL RESTAURANT RECIPE! - THE WOKS OF LIFE
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4.9/5 (79)Calories 323 per servingCategory Noodles And Pasta
- Slice the beef into thin strips against the grain. Place the sliced beef in a small bowl with baking soda, corn starch, soy sauce, and oil. This velveting step will make the beef tender and flavorful, with a glistening look. Set aside to marinate for 30 minutes.
- Prepare the lo mein sauce by combining the soy sauce, oyster sauce, dark soy sauce, sesame oil, salt, sugar, and ground white pepper in a small bowl.
- If using cooked lo mein noodles, rinse them under hot tap water to loosen them and drain thoroughly. If using uncooked noodles, cook them according to package instructions until they’re al dente, and drain thoroughly. Set aside. Prepare the garlic and all the vegetables to have them ready for cooking. Arrange them in the order you will add them to the wok.
- Place your wok over high heat until it’s smoking lightly. Add 1 tablespoon of vegetable oil to coat the wok, and add the beef so it’s all in one layer on the hot wok surface. Sear each side for about 30 seconds. Remove the beef from the wok and set aside.
ASPARAGUS BEEF LO MEIN - EASY RECIPE FOR HOME COOKS …
From goingmywayz.com
Estimated Reading Time 2 mins
- Toss beef with 1/2 teaspoon seasoning from a ramen seasoning packet (discard remaining opened packet). In a small bowl, mix hoisin sauce and 1/4 cup water.
- In a saucepan, bring remaining water to a boil. Add noodles and contents of the unopened seasoning packet; cook, uncovered, 3 minutes. Remove from heat; let stand, covered, until noodles are tender.
- Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high heat; stir-fry beef until browned, 3-4 minutes. Remove from pan.
- In same pan, heat remaining oil over medium-high heat; stir-fry asparagus with garlic until crisp-tender, 1-3 minutes. Stir in hoisin sauce mixture; bring to a boil. Cook until slightly thickened. Stir in beef; heat through. Serve over noodles.
BEEF ASPARAGUS STIR FRY - THE WOKS OF LIFE
From thewoksoflife.com
5/5 (18)Total Time 15 minsCategory BeefCalories 268 per serving
- In a small bowl, combine the sliced beef with 1 teaspoon oil, 1 teaspoon light soy sauce, and 1 teaspoon cornstarch. Wash your asparagus, and cut about an inch off the bottom ends, depending on how tender they are. You can also use a vegetable peeler to peel the bottom of each stalk. Slice into 2-inch pieces on an angle.
- Next combine the salt, sugar, the rest of the light soy sauce (4 teaspoons), dark soy sauce, sesame oil, and stock or water into a bowl. Mix well and set aside. Have your wine measured out, garlic ready, and the cornstarch slurry mixed up before you begin cooking, because this is all going to happen very fast!
- Heat your wok until smoking. Add a couple tablespoons of oil and swirl it around to coat your wok. Quickly spread the beef slices around the wok in an even layer. Let it sear for 15-30 seconds without stirring. Then give it a quick stir to sear the other side. The meat should be browned and no sticking should happen if you got the wok hot enough! Take the meat out of the pan and set aside.
- Keep the wok on high heat and add another tablespoon of oil into the wok. Stir in your garlic and asparagus. Stir for about 10 seconds and add the shaoxing wine around the rim of the wok. Cover, leaving the heat on high. Let it cook for 20 to 30 seconds. Remove the cover and add the sauce mixture and white pepper. Add the beef back to the pan and stir. Let the liquid bubble up. Stir up your cornstarch slurry to make sure the starch is dissolved and pour in about half of it. Stir for a few seconds. If the sauce is still thin, add more slurry. If it’s too thick, add a little water or stock. Plate and serve immediately!
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