JAPANESE BEEF STIR-FRY
Tender beef strips are quickly stir-fried with crisp and colorful vegetables to make this delicious restaurant-style dinner in your own kitchen.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 45m
Yield 8
Number Of Ingredients 12
Steps:
- Slice beef into very thin strips.
- Mix cornstarch, broth, soy and sugar until smooth. Set aside.
- Heat 1 tablespoon oil in saucepot or wok over high heat. Add beef in 2 batches and stir-fry until browned. Set beef aside.
- Add 1 tablespoon oil. Add the mushrooms, cabbage, peppers, celery and green onions in 2 batches and stir-fry over medium heat until tender-crisp. Set vegetables aside.
- Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Return beef and vegetables to saucepot and heat through. Serve over rice.
Nutrition Facts : Calories 289.8 calories, Carbohydrate 26.4 g, Cholesterol 38.9 mg, Fat 7.6 g, Fiber 2.6 g, Protein 26.4 g, SaturatedFat 2.1 g, Sodium 1270.7 mg, Sugar 6.7 g
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
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
JAPANESE BEEF TONGUE STIR-FRY
This is a Japanese stir-fry dish with pork or beef tongue, lots of garlic, and spring onions. If you prefer to use pork fillet you can. Serve hot.
Provided by ZAYO
Categories World Cuisine Recipes Asian Japanese
Time 33m
Yield 4
Number Of Ingredients 8
Steps:
- Rub 1 tablespoon salt onto beef tongue; place on a plate. Let sit until flavors combine, about 5 minutes.
- Bring a pot of water to a boil. Dip beef tongue into boiling water with a slotted spoon for 30 seconds. Remove, draining excess water; transfer to a plate.
- Heat sesame oil in a skillet over medium heat. Add garlic; cook and stir until fragrant, 1 to 2 minutes. Stir in onions; cook and stir until soft, 2 to 3 minutes. Add beef tongue and more sesame oil if needed; cook and stir until tongue is browned, about 3 minutes.
- Stir sake, dashi powder, salt, and pepper into the skillet; simmer until flavors combine, 2 to 3 minutes.
Nutrition Facts : Calories 140.8 calories, Carbohydrate 4.7 g, Cholesterol 46.5 mg, Fat 9.8 g, Fiber 1.5 g, Protein 7.9 g, SaturatedFat 3.1 g, Sodium 1776.7 mg, Sugar 1.4 g
ASIAN BEEF AND VEGETABLE STIR FRY
Provided by Food Network
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
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
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
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.
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- Put 1 tablespoon of sesame seeds in a mortar and pestle and grind to a powder. Put the beef slices in a large non-metallic bowl. In a separate bowl combine the garlic, ginger, spring onion, sugar, ground sesame seeds, 1 tablespoon of the Japanese soy sauce and a few drops of sesame oil. Pour this mixture over the beef and mix gently to coat. Season with freshly ground black pepper and marinate for 2 hours in the refrigerator.
- Drain the beef well, reserving the marinade. Add the mirin, sake and remaining Japanese soy sauce to the marinade and set aside.
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- Pour the marinade into the wok, bring to the boil, then simmer for 3–4 minutes, or until reduced by half. Return the beef to the wok, stirring quickly for 1–2 minutes, or until it is heated through and well coated with the sauce. Serve, garnished with the remaining sesame seeds and shredded spring onion.
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