BEEF & GARLIC SCAPES STIR FRY
Garlic scapes appear in many Chinese dishes. If you don't grow garlic or can't buy scapes at a country market, substitute with green onions or green beans.
Provided by CountryLady
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Whisk first 6 ingredients together in a bowl.
- Slice beef across the grain into thin strips, add to bowl& toss to coat; let stand for 15 minutes.
- Cook garlic scapes in a pot of boiling salted water until tender-crisp, about 2 minutes; drain& refresh under cold water.
- Drain again, pat dry& set aside.
- Wearing rubber gloves, cut hot pepper in half lengthwise, deseed& finely slice.
- Heat 1 tbsp of the oil in a wok or deep skillet over high heat.
- Stir fry beef in batches, using remaining oil as necessary, until browned but still pink inside, about 2 minutes; transfer to a bowl.
- Stir fry hot pepper& salt for 1 minute; return beef, any accumulated juices, scapes& stock to wok and stir fry until hot, about a minute.
SPICY GARLIC BEEF STIR FRY
This stir fry is delicious with tender strips of beef, sweet fresh veggies and a spicy beef sauce. I like to marinate my stir fry meat before cooking to add an extra layer of flavor. I like to use Dale's Liquid Steak Seasoning, but it can be difficult to find. If you can't find this product, substitute 1 1/2 tbs. soy sauce plus 1 tbs. Worcestershire Sauce. It's not the same but close enough. The heat level of this dish is just right for me, but you may adjust the amount of cayenne pepper per your taste.
Provided by MarthaStewartWanabe
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a small mixing bowl, dissolve beef bouillon cube in boiling water. Set aside to cool.
- Place beef and steak seasoning in a plastic resealable bag. Seal bag, releasing as much air as possible, and toss/squeeze with hands until well coated. Marinate for 30 minutes at room temperature.
- Once beef bouillon mixture has cooled, whisk in soy sauce, garlic powder, ginger, cayenne pepper and cornstarch. Set aside.
- In a wok, heat 1 tbs. oil until glistening. Brown beef strips on both sides, leaving a slight tinge of pink in the middle. Remove to another dish, cover and set aside.
- Add remaining 1 tbs. oil to wok. Add vegetables and black pepper and cook until crisp-tender. Once vegetables are cooked, return beef to wok and toss to combine.
- Make a well in the center of the wok and add sauce mixture, stirring constantly until slightly thickened. Then toss all together.
- Serve immediately over rice.
Nutrition Facts : Calories 474.8, Fat 7.8, SaturatedFat 1.1, Cholesterol 0.1, Sodium 775.4, Carbohydrate 89.2, Fiber 6.2, Sugar 5.7, Protein 10.7
QUICK BEEF STIR-FRY
Quick and easy. I make this on my busiest weeknights.
Provided by inesgosner
Categories World Cuisine Recipes Asian Chinese
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Heat vegetable oil in a large wok or skillet over medium-high heat; cook and stir beef until browned, 3 to 4 minutes. Move beef to the side of the wok and add broccoli, bell pepper, carrots, green onion, and garlic to the center of the wok. Cook and stir vegetables for 2 minutes.
- Stir beef into vegetables and season with soy sauce and sesame seeds. Continue to cook and stir until vegetables are tender, about 2 more minutes.
Nutrition Facts : Calories 267.5 calories, Carbohydrate 9.1 g, Cholesterol 48.9 mg, Fat 15.8 g, Fiber 3 g, Protein 22.6 g, SaturatedFat 3.9 g, Sodium 526.2 mg, Sugar 3.4 g
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