Sesame Beef And Asparagus Stir Fry Recipes

Steps:

• Preheat broiler. Place steak on a broiler pan. Broil 2-3 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°), 6-7 minutes per side. Let stand 5 minutes before slicing., In a large saucepan, bring 1/2 in. water to a boil. Add asparagus; cook, uncovered, just until crisp-tender, 3-5 minutes. Drain and cool. , Mix soy sauce, sesame oil, vinegar and ginger; toss with beef and asparagus. Sprinkle with sesame seeds. If desired, serve over lettuce with carrot, radishes, cilantro and lime wedges.

Steps:

• Slice beef into thin 3-in. strips. In a large resealable plastic bag, combine the cornstarch, 2 tablespoons water, salt, pepper and hot pepper sauce; add the beef. Seal bag and turn to coat. , In a large skillet or wok, stir-fry half of the beef in 1 tablespoon oil until no longer pink; remove from the skillet and keep warm. Repeat with remaining beef and 1 tablespoon oil. , Stir-fry the asparagus and cauliflower in remaining oil for 4 minutes. Add red pepper and onion; stir-fry for 2 minutes. Return beef to skillet. , In a small bowl, combine the bouillon, soy sauce, ketchup, vinegar and remaining water; add to the skillet. Cook and stir for 2 minutes or until heated through. Serve with rice.

Steps:

• In a bowl mix together, soy,rice vinegar, hoisin sauce, brown sugar, chopped ginger, 2 tsps. sesame oil cornstarch and pepper flakes, set aside.
• To 2 cups boiling water andd two beef ramen noodles, 1 seasoning packet, 4 scallions and 1 teaspoons sesame oil. Cook one minute, remove from heat; let stand covered.
• In a large skillet heat oil, add boneless sirloin and garlic and stir fry until lightly browned. Remove beef, keep warm. Add second Tbls. of oil add asparagus; stir fry until done to your taste.
• Add beef and soy mixture to skillet. Stir fry until thickened. Sprinkle with toasted sesame seed and more green onions. Toss with noodles and serve.

Steps:

• Slice steak into broad 1/8-inch thick strips, about 1 inch wide and 6 inches long. In a small bowl combine steak strips with baking soda, crushed garlic cloves and 1/4 cup cold water. Mix well and soak 5 hours.
• Rinse steak slices and dry well on paper towels. In a small bowl mix together egg white and salt, stirring vigorously until egg white foams. Stir in sesame seeds, 1 teaspoon sugar, 1 teaspoon peanut oil and cornstarch. Add steak and toss to coat. Marinate 1/2 hour at room temperature. In another small bowl, combine thin soy sauce, Shao Hsing, remaining 4 teaspoons sugar, vinegar, sesame oil and sesame paste; set aside.
• In a wok heat remaining 4 cups peanut oil over high heat to 375 degrees. Drain beef, pat dry then deep-fry 45 seconds, turning pieces several times with a metal spoon. Using a slotted spoon, remove beef and drain on paper towels. When oil returns to 375 degrees, deep-fry 15 seconds more, remove beef, and drain. Repeat deep-frying, 15 seconds, a third time. Remove beef and drain on clean paper towels. When oil returns to 375 degrees, deep-fry asparagus and red bell pepper 30 seconds. Drain on paper towels.
• Drain off all but 1 tablespoon oil from wok and increase heat to high. Add chili peppers, scallions, chopped garlic and chopped ginger; stir-fry 1 minute. Add asparagus and red pepper; stir-fry 10 seconds and add beef. Stir in soy sauce mixture, bring to a boil and serve immediately with rice.

Steps:

• In a small bowl, combine the cornstarch, water, broth, wine or additional broth and teriyaki sauce until smooth; set aside. , In a small skillet, stir-fry beef in 1 teaspoon oil for 3-4 minutes or until no longer pink. Remove with a slotted spoon and keep warm., Stir-fry asparagus in remaining oil for 4-5 minutes or until crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add beef; heat through. Serve with rice. Sprinkle with sesame seeds.

Steps:

• Bring a pot of lightly salted water to a boil. Lightly cook the asparagus into the boiling water for 2 to 3 minutes. Drain and immediately plunge the asparagus into a bowl of ice water until the asparagus is cool; drain and pat dry.
• Toast the sesame seeds in a dry skillet over medium heat until lightly browned, 3 to 5 minutes; transfer to a dish and set aside to cool.
• Heat the peanut oil in a skillet over medium-high heat. Add the ginger and asparagus to the skillet, season with salt and cook until the ginger is fragrant, about 5 minutes. Remove from heat; toss with the sesame oil and sesame seeds to serve.

Steps:

• Toss beef with 1/2 teaspoon seasoning from a ramen seasoning packet (discard remaining opened packet). In a small bowl, mix hoisin sauce and 1/4 cup water. , In a saucepan, bring remaining water to a boil. Add noodles and contents of the unopened seasoning packet; cook, uncovered, 3 minutes. Remove from heat; let stand, covered, until noodles are tender., Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high heat; stir-fry beef until browned, 3-4 minutes. Remove from pan., In same pan, heat remaining oil over medium-high heat; stir-fry asparagus with garlic until crisp-tender, 1-3 minutes. Stir in hoisin sauce mixture; bring to a boil. Cook until slightly thickened. Stir in beef; heat through. Serve over noodles.

Steps:

• Whisk soy sauce, sugar, rice wine vinegar, garlic, and 1 tablespoon sesame seeds in a bowl; pour into a resealable plastic bag. Add beef, coat with marinade, squeeze out excess air, and seal bag. Marinate beef in the refrigerator overnight.
• Heat peanut oil in a wok or large skillet over medium-high heat; cook and stir beef and marinade until beef is well-browned, about 5 minutes. Stir in asparagus, mushrooms, onion, bell pepper, and green onions; cook and stir until vegetables begin to soften, 3 to 4 minutes. Add cashews and 1 tablespoon sesame seeds; continue cooking until vegetables are tender, 2 to 3 minutes more.
• Mix cornstarch and water in a small bowl; stir into beef stir fry until sauce is thickened, about 3 minutes. Sprinkle with remaining 1 tablespoon sesame seeds.

Steps:

• Combine beef and cornstarch in a large bowl; using your hands, rub to coat well.
• Heat 2 tablespoons peanut oil in a large skillet over high heat; working in batches, add beef in a single layer and cook, undisturbed, until meat begins to blacken on the bottom, about 1 1/2 minutes; turn over and cook until second side browns, about 1 minute; transfer beef to a large plate.
• Heat remaining 2 tablespoons peanut oil and 1 tsp sesame oil in same skillet over medium-high heat; add asparagus, green onions and ginger; saute until vegetables are tinged brown and crisp-tender, about 2 minutes; add broth, fish sauce and sugar; bring to a boil; return beef to skillet and cook until sauce is slightly thickened, about 1 minute.
• Transfer to a platter and serve.

Steps:

• In a small bowl, combine the first five ingredients until blended; set aside., In a large nonstick skillet or wok, stir-fry beef and 1 teaspoon sesame seeds in 1 teaspoon oil until no longer pink. Remove and keep warm., Stir-fry broccoli in remaining oil for 2 minutes. Add pepper; stir-fry 4-6 minutes longer or until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add beef; heat through. Serve with rice. Sprinkle with remaining sesame seeds.