Left Over Beef Pot Roast Stir Fry Recipes

Steps:

• 1. In a small bowl combine soy sauce, lemon juice, corn starch, dark brown sugar, garlic and pepper, and set aside.
• 2. Add sliced beef strips to large skillet,pour in approximately 2 cups beef broth or water, and allow to simmer on low for 25 to 30 minutes till liquid has reduced to about half.Transfer to a large dish, cover to keep warm.
• 3. Add oil to skillet and heat. add onion and stir fry for 5 minutes, then broccoli flowerets,& mushrooms and about 1/2 cup of beef broth or water. Bring to a boil, cover, reduce heat and simmer for 3 minutes.
• 4. Add pot roast back into skillet and stir in soy sauce mixture. Bring to boil and cook stirring constantly, until sauce thickens, about 2 minutes. Serve hot, over Rice or noodles.
• 5. NOTE: An electric knife works very well for slicing roast beef, then cut large slices into strips and cut in half or thirds.

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:

• 1. Cut cold roast beef into thin strips or chunks, as desired. Prep and chop veggies, assorted peppers and onions and set aside till needed.
• 2. Add olive oil to large skillet, heat over medium high heat. Then add in the chopped peppers and onions, saute until vegetables are translucent about 6-8 minutes. Add the frozen veggies about half way through cooking, then remove to a large platter.
• 3. Now stir in the roast beef strips & extra vegetables, and any additional gravy you had left from the Roast Beef dinner. Saute over medium high heat until beef is heated through.
• 4. Add the sauteed vegetables back into the skilllet with the roast beef and stir until all is heated throught. If gravy is too thick, you may want to thin with a bit of water or beef broth, continue to stir until well blended together.
• 5. Serve over cooked rice or pasta. I used Minute Maid Rice. Note: I used Low Sodium Soy Sauce instead of adding additional salt.

Steps:

• Toss the beef in a bowl with 1/2 teaspoon of the cornstarch, 1/2 teaspoon salt and 1/8 teaspoon pepper. Rest at room temperature for 15 minutes.
• Place the potatoes and 1 teaspoon salt in a large skillet, and cover with 2 cups water. Bring to a simmer and cook until tender, about 4 minutes. Drain the potatoes and set aside for a later use. Rinse the skillet and wipe dry.
• In a small bowl, whisk together the broth, soy sauce, the remaining 1 teaspoon cornstarch and 1/4 teaspoon salt until the cornstarch dissolves.
• Heat 1 tablespoon of the oil in the reserved skillet set over medium-high heat. Add the mushrooms in one layer, season with salt and pepper and do not stir. When the mushrooms are nicely browned on the bottom, 2 to 3 minutes, remove to a large bowl. Add 1 tablespoon and 1 teaspoon of the oil to the pan and spread out the beef in a single layer. Cook without stirring until browned on one side but not completely cooked through, 1 minute. Transfer to the bowl with the mushrooms. Add the remaining 1 tablespoon oil to the skillet, and toss in the carrots and celery. Season with salt and pepper. Stir for about 1 minute, then add the garlic and cook for 30 seconds. Add the tomato paste and stir continuously until it turns a shade darker, 30 seconds. Pour in the beef stock mixture, making sure all of the cornstarch gets in the pan. Return the beef, mushrooms and potatoes to the pan. Simmer until the sauce thickens and the flavors are incorporated, 2 minutes. Check for seasoning and adjust if necessary. Remove from the heat and stir in the butter and parsley. Serve with the buttered egg noodles.