Peking Beef And Pepper Stir Fry Recipes

Steps:

• Boil water for rice and prepare to package directions.
• Place beef broth in a small pot over low heat to warm the liquid.
• Heat a wok shaped skillet or pan over high heat. Add oil (it will smoke) and meat bits. Stir-fry meat 3 minutes and remove from pan or move off to the side of the wok. Return pan to heat and add peppers and onions. Stir-fry veggies 2 minutes. Add meat back to the pan. Add sherry and stir fry until liquid almost evaporates about 1 minute. Add soy sauce to the pan. Dissolve cornstarch with a ladle of warm beef broth. Add beef broth to the pan, then add cornstarch combined with broth, the five-spice powder and black pepper. Stir sauce until it thickens enough to coat the back of a spoon. Adjust seasonings. Add more soy or salt if necessary. Remove stir-fry from heat. Fill dinner bowls with beef stir-fry and top with a scoop of rice. Scoop rice with ice cream scoop to get a rounded ball. By placing rice on top of stir-fry, rice will stay firm and not soak up too much sauce. Garnish with chopped scallions and smoked almonds.

Steps:

• In a large bowl, toss beef with ginger, 2 garlic cloves, pepper and 1/2 teaspoon salt; let stand 15 minutes. In a small bowl, whisk coconut milk, sugar, chili sauce, lime zest, lime juice and remaining salt until blended., In a large skillet, heat 1 tablespoon oil over medium-high heat. Add beef; stir-fry until no longer pink, 2-3 minutes. Remove from pan., Stir-fry red pepper, red onion, jalapeno and remaining garlic in remaining oil just until vegetables are crisp-tender, 2-3 minutes. Stir in coconut milk mixture; heat through. Add spinach and beef; cook until spinach is wilted and beef is heated through, stirring occasionally. Sprinkle with green onions and cilantro.

Steps:

• In a large bowl, mix together the steak strips, soy sauce, sherry, cornflour, and brown sugar.
• Cover and leave for 30 minutes to marinate.
• Heat sunflower and sesame oils in a preheated wok.
• Add garlic and ginger root.
• Stir-fry for 30 seconds.
• Add the peppers, sugar snap peas and spring onions.
• Stir-fry for 3 minutes.
• Add the beef, together with the marinade juices to the wok and stir-fry for a further 3 to 4 minutes.
• Pour in the water and stir till the sauce has thickened slightly.
• Serve immediately.

Steps:

• Heat 1 tbsp rapeseed oil in a large wok or frying pan over a medium- high heat. Add the steak strips and cornflour, stir to coat the steak in the flour, and fry for 2-3 mins until the steak is golden. Remove to a plate and set aside until needed.
• Add the remaining oil, the peppers, baby corn and red onions and fry for 3-4 mins until starting to soften. Sprinkle in the chilli flakes, Sichuan pepper, then add the steak back along with its resting juices. Fry for 1 min until fragrant. Splash in the soy sauce and 50ml water and stir until the sauce coats the beef and veg. Drizzle with chilli oil, if you like, and serve with the rice.

Steps:

• Mix all of the marinade ingredients together in a mixing bowl. Make sure you mix them well.
• Put meat into mixture and cover. Refridgerate for 2 hours.
• Heat frypan over medium heat. Add oil. When oil is hot add marinaded meat. Leave frypan at medium heat until beef is cooked.
• When meat is cooked turn the frypan down to a simmer. Sauce should start to thicken up within 10 minutes.
• If you are still not happy with the consistency you can add a bit more corn flour. Remember to mix it with water first.