Italian Beef Stir Fry Recipes

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:

• In a large skillet, saute zucchini and garlic in oil until zucchini is crisp-tender. Add the beef, tomatoes and salad dressing; cook and stir until heated through. Serve with spaghetti. Sprinkle with Parmesan cheese.

Steps:

• In a large resealable plastic bag, combine the wine, 4 tablespoons oil, chili powder, garlic, cumin, salt, ginger and pepper; add beef. Seal bag and turn to coat; refrigerate for at least 12 hours. , In a large skillet or wok, stir-fry the onion, zucchini, carrot and peppers in remaining oil for 4-5 minutes or until crisp-tender. Remove and keep warm. , Drain and discard marinade. Stir-fry beef for 5-6 minutes or until no longer pink; drain. Return vegetables to the pan; stir-fry for 2-3 minutes or until heated through.

Steps:

• Stir fry garlic in oil for 1 minute.
• Add beef strips.
• Stir fry 1 1/2 minutes.
• Season with salt and pepper.
• Remove beef.
• Add zucchini and stir fry 2-3 minutes until tender crisp.
• Return beef to skillet.
• Add tomatoes and dressing.
• Heat through.
• Serve over hot pasta.
• Sprinkle with parmesan.

Steps:

• Stir fry garlic for one minute.
• Add beef strips.
• Stir fry 2 minutes.
• Season with salt and pepper.
• Remove.
• Add zucchini to pan.
• Stir fry until tender crisp.
• Return beef to skillet.
• Add tomatoes and dressing.
• Heat through.
• Serve over pasta.
• Sprinkle with Parmesan.

Steps:

• 1. Cut beef steak lengthwise in half and then crosswise into 1-inch strips.
• 2. Cook and stir garlic in oil in nonstick skillet over medium-high heat for 1 minute. Add beef (1/2 at a time) and stir-fry 1 to 1-1/2 minutes or until outside surface is no longer pink. Season with salt and pepper. Remove from pan, but keep warm.
• 3. Add zucchini to same skillet; stir-fry 2 to 3 minutes or until crisp-tender. Return beef to skillet with tomato halves and dressing; heat through. Stir beef mixture over hot pasta, sprinkle with cheese.

Steps:

• Bring a medium sauce pot of water to a boil, salt it, then add the broccoli rabe and cook for 5 minutes. Drain in a colander, scatter on a cookie sheet or large plate to quick-cool, then reserve.
• Add the EVOO to a large nonstick skillet and arrange the sliced garlic in an even layer. Turn the heat on medium low and slowly brown the garlic, about 3 to 4 minutes. Keep an eye on it; the garlic can go from golden brown to burned very quickly. Once the garlic is golden brown, remove it with a slotted spoon to a plate lined with a paper towel.
• Turn the heat up to high. Once the oil ripples and begins to smoke, add the beef to the pan in an even layer and season it with salt and pepper. Do not move the beef for at least 2 to 3 minutes. Give it time to caramelize. If you force it, you will rip the meat and make it tough. Once it is well browned on one side, stir the beef and continue to cook for 1 more minute. Remove the beef from the skillet with a slotted spoon and reserve it on a plate.
• Return the skillet to the heat and add the onions, bell peppers, red pepper flakes, salt, and pepper. Cook, stirring frequently, for 3 minutes, or until the onions and peppers are tender. Add the reserved broccoli rabe, toss, and stir to combine. Season with salt and pepper and continue to cook for 2 minutes. Add the reserved beef and the golden garlic. Add the balsamic vinegar and cook for 1 to 2 more minutes to finish cooking the beef. Turn off the heat and add the parsley. Toss it all together and serve immediately, garnishing each serving with shaved Parmigiano curls. Serve with hot crusty bread.