Beef Stir Fry Asian Style Recipes

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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



Asian Beef and Vegetable Stir-Fry image

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

1 pound beef top sirloin steak boneless, cut 1 inch thick
4 cups assorted fresh vegetables, such as sugar snap peas, broccoli florets, bell pepper and carrot strips
1 clove garlic, minced
½ cup prepared stir-fry sauce
⅛ teaspoon crushed red pepper, or to taste
2 cups hot cooked rice
2 tablespoons unsalted dry-roasted peanuts

ASIAN BEEF AND VEGETABLE STIR FRY

Provided by Food Network

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 7



Asian Beef and Vegetable Stir Fry image

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 1/2 of beef and 1/2 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 red pepper; heat through. Spoon over rice. Sprinkle with peanuts, if desired.
  • Beef. It's What's For Dinner

1-1/4 pounds beef Top Sirloin Steak boneless, cut 1 inch thick
4 cups assorted fresh vegetables, such as sugar snap peas, broccoli florets, bell pepper strips and shredded carrot
1 clove garlic, minced
1/2 cup prepared stir-fry sauce, preferably sesame-ginger flavor
1/8 to 1/4 teaspoon crushed red pepper
3 cups hot cooked rice
2 tablespoons unsalted dry-roasted peanuts (optional)

BEEF STIR FRY - ASIAN STYLE

Preparation time does include marinade time, just to allow the marinade to soak into the beef. To get neat thin slices of beef I freeze the beef for 45 mins and then slice thinly, giving me the perfect cut. I don't eat red meat but Hubby and Little Miss (DD) love beef and they enjoyed this quick recipe. Original recipe comes from Annette Sym's which was featured on Channel Nine's Extra but I have twinkled with it

Provided by Chef floWer

Categories     Greens

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12



Beef Stir Fry - Asian Style image

Steps:

  • In a medium bowl add 'marinade ingredients' (cornflour, mirin or dry sherry, sesame oil and reduced sodium soy sauce) and mix well.
  • Add the meat to the bowl and mix, making ensure all the slices are evenly coated. Set aside for 15 minutes so the beef could absorb the flavours.
  • Heat wok or frypan, add oil, heat and add onion, garlic and ginger cook until soft but not browned.
  • Add thinly sliced beef with the marinade and cook over a high heat for 3 minutes.
  • Add the greens of your choice (example broccoli, Chinese broccoli, snow peas, bok choy or Asian greens) and beans.
  • Add water to the wok and mix scrapping the sauce on the bottom of the wok.
  • Cook until the vegetables are just tender but retain their vibrant green colour (approximately 4 minutes).
  • Enjoy.

2 teaspoons cornflour
1 tablespoon mirin or 1 tablespoon dry sherry
1 teaspoon sesame oil
2 tablespoons reduced sodium soy sauce
400 g porterhouse steaks or 400 g sirloin steaks, trimmed of fat and thinly sliced
1 tablespoon peanut oil or 1 tablespoon sunflower oil
1 onion, chopped
1 garlic clove, crushed
1 teaspoon fresh ginger, finely chopped
200 g chinese broccoli or 200 g other asian greens (mix or match the greens)
1 cup green beans (fresh or frozen)
1/4 cup water

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