BEEF STIR-FRY WITH PEANUT SAUCE
This versatile recipe can adapt to whatever vegetables you have on hand. The key is to make sure you have all the vegetables chopped beforehand, and the sauce ready to go as well. Serve immediately over hot cooked brown rice.
Provided by LBUHL
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 18
Steps:
- Whisk vinegar, soy sauce, peanut butter, 1 tablespoon peanut oil, chile sauce, and sesame oil together in a bowl until smooth. Whisk water and cornstarch together in a small bowl until the cornstarch is dissolved.
- Heat 1 tablespoon peanut oil in a large skillet until smoking. Cook and stir beef in hot oil until browned, about 3 minutes. Remove beef with a slotted spoon to a plate lined with paper towel. Add 1 tablespoon peanut oil to the drippings remaining in the skillet and heat until near smoking. Cook and stir carrots, bell pepper, mushrooms, broccoli, green onions, garlic, and ginger in the drippings and oil mixture until the vegetables are tender, about 4 minutes.
- Return beef to skillet. Reduce heat to medium-low. Clear a space in the center of the beef and vegetables. Pour vinegar mixture and cornstarch mixture into the cleared space; stir together for a few seconds, then toss with vegetables and beef. Place a cover on the skillet and cook until sauce thickens and sticks to vegetables, about 5 minutes.
Nutrition Facts : Calories 314 calories, Carbohydrate 16.2 g, Cholesterol 26.6 mg, Fat 21.9 g, Fiber 4.4 g, Protein 15.9 g, SaturatedFat 5.4 g, Sodium 939.2 mg, Sugar 5.2 g
GINGER BEEF STIR-FRY
This stir-fry comes together for quick weeknight meal. I do not suggest dry garlic powder or dry ginger, as you will not get the flavor profile fresh ginger and garlic bring. Serve on top of cooked rice.
Provided by thedailygourmet
Categories Main Dish Recipes Stir-Fry Beef
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Mix vegetable broth, soy sauce, honey powder, ginger, sesame oil, cornstarch, garlic, and red pepper flakes together in a small bowl.
- Heat vegetable oil in a wok until simmering. Add skirt steak, salt, and pepper. Cook until browned, about 5 minutes. Add stir-fry vegetables. Pour in sauce mixture. Cook until vegetables are heated through, about 5 minutes.
Nutrition Facts : Calories 189.2 calories, Carbohydrate 11.6 g, Cholesterol 25.2 mg, Fat 11.6 g, Fiber 0.5 g, Protein 15.1 g, SaturatedFat 2.9 g, Sodium 1083.7 mg, Sugar 0.8 g
BEEF STIR-FRY WITH PEANUT SAUCE
Our taste test panel couldn't wait to try this stir-fry from Janet Lowe of Kennewick, Washington. The flavor is very similar to restaurant-style dishes. A pleasant peanut sauce coats the meat and vegetables, giving the entree Thai flair.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine cornstarch and water until smooth. Stir in peanut butter and 3 tablespoons soy sauce; set aside., In a large skillet or wok, stir-fry the beef, pepper and remaining soy sauce in oil until meat is no longer pink; remove and keep warm. Add the peppers, bamboo shoots, carrot and pepper flakes; stir-fry for 2-3 minutes or until tender. Add garlic; cook 1 minute longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Return beef mixture to the pan. Serve with rice.
Nutrition Facts : Calories 268 calories, Fat 13g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 708mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 28g protein.
GINGER BEEF STIR-FRY
This savory stir-fry showcases tender slices of beef, while colorful carrots add crunch. For devoted meat-and-potatoes fans, replace the rice with mashed potatoes. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Mix 1 tablespoon cornstarch, water and salt; toss with beef. In a small bowl, mix broth, soy sauce, sugar, orange zest and remaining cornstarch until smooth., In a large skillet, heat 2 teaspoons oil over medium-high heat; stir-fry half of the beef until browned, 2-3 minutes. Remove from pan. Repeat with additional 2 teaspoons oil and remaining beef., Stir-fry carrots in remaining oil 2 minutes. Add ginger, garlic and, if desired, pepper flakes; cook and stir until fragrant, about 30 seconds. Stir broth mixture and add to pan; bring to a boil. Cook and stir until slightly thickened. Stir in beef; heat through. Serve with rice.
Nutrition Facts : Calories 334 calories, Fat 14g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 928mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 1g fiber), Protein 38g protein.
GINGER-PEANUT TURKEY STIR-FRY
For a fast-and satisfying-weeknight dinner turn to this stir fry. It's also a fresh answer to the age-old question of what to do with that package of ground meat in the freezer. A bold and silky sauce made with lime juice, fish sauce, peanut butter, and chili compliments just about any type of ground meat you have on hand. Serve it up with rice, loads of fresh herbs, and big, wrap-able greens.
Provided by Lauryn Tyrell
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes Ground Pork Recipes
Time 40m
Number Of Ingredients 11
Steps:
- In a small bowl, combine lime juice, brown sugar, fish sauce, and half of onion; season with salt and pepper. In another bowl, whisk together peanut butter, chili-garlic sauce, and 6 tablespoons warm water until smooth; set aside.
- Heat oil in a large skillet over high. Press turkey into skillet; season with salt and pepper. Cook, undisturbed, until underside is browned, 3 to 4 minutes. Add ginger and remaining half of onion; cook, stirring and breaking up meat with a spoon, until onion softens and meat is cooked, 1 to 2 minutes.
- Stir in peanut butter mixture. Remove from heat and let cool 10 minutes; stir in lime juice and onion mixture. Serve with lettuce leaves, rice, and herbs on the side.
STIR-FRIED BEEF WITH GREEN BEANS AND PEANUT SAUCE
Provided by Tyler Florence
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 19
Steps:
- In a mixing bowl, whisk together the egg whites, sesame oil, and 1 tablespoon of the cornstarch until foamy; season with salt and pepper. Add the beef and chives, toss to coat in the marinade and stick it in the refrigerator for 30 minutes.
- Pour the peanut oil in a large skillet or wok and place over high heat. When the oil is smoking hot, add 1/2 of the beef. (If you fry all the meat at once the oil temperature will drop and the beef will stew instead of crisp.) Fry for 2 minutes then remove to a paper towel to drain; repeat with the remaining beef. Very carefully drain all but 2 tablespoons of the hot oil into a safe container.
- Stir-fry the ginger, garlic, green onions, and chile in the remaining oil until they perfume. Add the green beans; season with salt and pepper. Stir-fry the beans for 2 minutes until crisp-tender; remove from the pan. Mix the chicken broth with the remaining tablespoon of cornstarch to make a slurry and add it to the pan. Add the soy sauce, vinegar, sugar, peanut butter, and orange peel. Simmer until the sauce is thick, about 5 minutes. Return the beef and green beans to the pan, tossing to coat in the sauce. Garnish with chopped peanuts and serve with rice.
SPICY BEEF STIR-FRY
Provided by Food Network Kitchen
Categories main-dish
Time 43m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Whisk the cornstarch with 2 tablespoons rice wine in a medium bowl; add the beef, season with salt and pepper and toss to coat. Set aside for 15 minutes.
- Mix the remaining 1 tablespoon rice wine, the oyster sauce and sesame oil in a large bowl; set the bowl near the stove.
- Heat a wok or large nonstick skillet over high heat until very hot, about 1 minute. Add 3 tablespoons peanut oil, then the ginger, garlic and chiles; stir-fry until fragrant, about 1 minute. Add the beef and cook, stirring or shaking the skillet occasionally, 1 to 2 minutes. Transfer the beef with a slotted spoon to the sauce mixture and toss.
- If the pan is dry, add 1 tablespoon peanut oil, then add the onion and stir-fry until just soft, about 2 minutes. Add the bok choy and sugar; stir-fry until just wilted, 1 to 2 minutes. Return the beef and any juices to the pan and stir to combine. Serve over the rice.
CHICKEN STIR FRY WITH GINGER PEANUT SAUCE
Make and share this Chicken Stir Fry With Ginger Peanut Sauce recipe from Food.com.
Provided by Abby Girl
Categories < 30 Mins
Time 28m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, stir together the soy sauce, peanut butter, white wine, brown sugar, ginger, garlic and hot pepper sauce. Set aside.
- In a wok or large skillet heat oil. Add chicken and stir fry for about 3 minutes. Add carrots and stir fry 2 minutes. Add peanut sauce, peppers and snow peas.
- Stir fry until vegetables are tender but still crisp and thicken is cooked through, about 2 minutes.
Nutrition Facts : Calories 309.7, Fat 15.9, SaturatedFat 3.8, Cholesterol 54.5, Sodium 886.9, Carbohydrate 19.1, Fiber 3.9, Sugar 8.6, Protein 23.6
GINGER PEANUT STIR-FRY SAUCE
There are a million versions of spicy peanut sauce - this is just another take on an old (?) favourite. It uses vinegar which I like because I don't always have citrus on hand. My 3 year old loves this (go figure), it's just the right amount of spice for him - so of course you might want to beef up the chili. I also went pretty light on the sesame oil to try and save some calories...all in all it's pretty tasty and super easy! In my photo I had stir-fried it with some buckwheat noodes, bok choi, broccoli and some other veg. Note that it only makes 1/2 a cup, about enough for 2.
Provided by magpie diner
Categories < 15 Mins
Time 10m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Use a glass measuring cup and mix everything together, adding enough water to get you to 1/2 cup (should be 2 tbsp).
- Add to stir-fried noodles, veg, tofu etc. Add extra soy/braggs and/or water if things get too sticky.
- Garnish with cilantro, sesame seeds or gomashio.
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