Beef And Bean Stir Fry Recipes

Steps:

• Blend egg white, 2 teaspoons soy sauce, 1 teaspoon cornstarch, ginger, garlic powder, salt and pepper in medium mixing bowl. Add beef and stir to coat. Cover and refrigerate 30 minutes.
• Combine cold water, oyster sauce, if using, remaining 3 teaspoons soy sauce, remaining cornstarch, and bouillon granules in small mixing bowl. Combine well and set aside.
• Heat 2 tablespoons oil in large skillet. Add beef mixture and stir-fry over medium-high heat until beef is browned. Remove mixture from the skillet and set aside. Heat remaining oil to the skillet and add the mushrooms and onions. Stir-fry over medium-high heat 1 minute. Add bean sprouts and water chestnuts and stir-fry for another minute. Stir in the cornstarch mixture and the beef and cook until thickened and bubbly. Serve with rice and additional soy sauce, if desired.

Steps:

• Marinate beef in cornstarch, sherry& soy sauce about 1/2 hour.
• Cook beans in boiling water 2 minutes.
• Rinse in cold water.
• Heat oil in wok.
• Brown garlic& ginger.
• Add beef.
• Stir fry until color changes.
• Add beans & sugar.
• Stir fry 1 minute.
• Add dissolved corn starch mixture.
• Stir fry till thickened.
• Serve with rice if desired.
• Serves 4-6.

Steps:

• seed, core and cut red pepper into thin strips, set aside.
• in a wok stir fry beef over high heat until no longer pink, about 3 minutes. using a slotted spoon, transfer beef to plate.
• drain fat from wok, add oil, stir fry garlic, ginger, salt and pepper over medium heat until fragrant, about 1 minute.
• add green beans, red pepper and 2 tablespoons water, cover and steam until beans and pepper are tender-crisp, about 3 minutes.
• return beef and any juices to wok. whisk together beef stock, hoisin sauce, soy sauce, and cornstarch. stir into wok.
• bring to a boil, boil stirring until sauce is thickened and glossy, about 1 minute.
• sprinkle with green onions and serve.

Steps:

• Combine first 5 ingredients in a bowl, stirring well with a whisk. Set aside.
• Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.
• Add 1/4 cup chopped green onions, ginger, and garlic to pan; sauté 30 seconds.
• Add beef to pan, and sauté for 4 minutes or until browned. Remove from pan.
• Wipe pan dry with a paper towel. Add remaining 1 teaspoon oil to pan; heat over medium-high heat.
• Add beans and pepper to pan. Cover and cook 3 minutes. Uncover and cook 3 minutes, stirring frequently.
• Add 3/4 cup green onion tops; sauté 1 minute. Return beef mixture to pan. Stir in broth mixture; bring to a boil.
• Cook 1 minute, stirring constantly. Remove from heat. Serve with rice.