Beef And Gravy Stir Fry Recipes

Steps:

• Add beef strips to pan.
• Sprinkle meat tenderizer onto meat and let sit a few minutes.
• Brown meat.
• Drain.
• Add seasoning salt and black pepper.
• Add sliced onion and green pepper to pan.
• Saute onion and green pepper with meat.
• Add water to pan.
• Add brown gravy mix to pan.
• Stir well.
• Simmer on medium low for approximatley 20 minutes, stirring occasionally.

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.

Steps:

• Bring brown rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 45 to 50 minutes.
• Combine cornstarch, sugar, soy sauce, and wine in a small bowl until smooth. Stir in ginger; toss beef in sauce to coat.
• Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook and stir broccoli, carrots, pea pods, and onion for 1 minute. Stir in water chestnuts, Chinese cabbage, and bok choy; cover and simmer until vegetables are tender, about 4 minutes. Remove from skillet and keep warm.
• In same skillet, heat 1 tablespoon oil over medium-high heat. Cook and stir beef until desired degree of doneness, about 2 minutes per side for medium. Return vegetables to skillet; cook and stir until heated through, about 3 minutes. Serve over rice.

Steps:

• In a large bowl, combine the first five ingredients; add beef and toss to coat. Refrigerate for 15 minutes. For sauce, in a small bowl, combine the cornstarch, broth, ketchup, soy sauce and sesame oil until smooth; set aside., In a large nonstick skillet or wok coated with cooking spray, stir-fry the beef mixture in 1 teaspoon canola oil until no longer pink. Remove and keep warm. Stir-fry the onion in remaining canola oil for 2 minutes. Add green pepper; stir-fry for 2 minutes. Add tomatoes; stir-fry 1 minute longer., Return beef to the pan. Stir sauce; add to beef and vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened.

Steps:

• Cook noodles according to pkg.directions.
• Place 1 1/2 teaspoons oil in wok.
• Heat wok over medium-high heat 1 minute.
• Add half of beef and cook, stirring 3 minutes.
• Place on plate with any accumulated juices and set aside.
• Add remaining 1 1/2 teaspoons oil to wok; add remaining beef and garlic; repeat cooking process.
• Place on plate with reserved beef and juices.
• Add flour to skillet; cook and stir 6 to 7 minutes or until aromatic and flour begins to turn golden.
• Remove from heat; cool slightly by stirring 1 additional minute.
• Slowly whisk in 1/2 cup water to make a paste.
• Slowly whisk in 1 1/2 cups additional water (mixture may be lumpy).
• Stir in bouillon granules, wine, thyme, sugar, salt and pepper along with beef and any accumulated juices.
• Return mixture to a boil over medium-high heat.
• Cook 8 to 10 minutes or until slightly thickened.
• Place noodles on serving platter.
• Spoon beef mixture over noodles and top with parsley.