QUICK BEEF STIR-FRY
Quick and easy. I make this on my busiest weeknights.
Provided by inesgosner
Categories World Cuisine Recipes Asian Chinese
Time 25m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 267.5 calories, Carbohydrate 9.1 g, Cholesterol 48.9 mg, Fat 15.8 g, Fiber 3 g, Protein 22.6 g, SaturatedFat 3.9 g, Sodium 526.2 mg, Sugar 3.4 g
UMAMI BEEF STIR-FRY
A really easy stir fry, satisfies that taste for Asian cooking at home. For a really fast meal you can make this with frozen vegetables. It's just a good with pork or chicken. The method can be used for any combination that you desire. Add nuts, seafood, lamb, mushrooms, water chestnuts, whatever you like! -- You can use portabella mushrooms or tofu in place of the meat for a vegetarian treat. A great opportunity to clean out the veggie drawer :-).
Provided by Steve_G
Categories Vegetable
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Combine liquid marinade ingredients in a 2 cup heat proof measure, heat in the microwave (or in a pan of hot water) just enough to thin the honey, stir to combine, add spices, stir.
- Allow to cool.
- Meanwhile trim all fat from beef, slice up meat, place meat and marinade in a 1 gallon ziploc bag, remove all air from bag and refrigerate for 4 to 48 hours.
- Remove meat from marinade, drain in colander, reserve strained marinade!
- In a wok or large skillet over medium/high with teaspoon of sesame oil (just enough to coat pan when wiped with a paper towel) cook meat until lightly browned, stirring constantly.
- Pull meat from center of pan and add chopped vegetables and 1/4 cup of water.
- Cover and bring to a simmer.
- Cook until veggies are tender, about 5 minutes or until desired tenderness is reached, be sure to stir every few minutes after the first 5.
- Remove meat/veggie mixture, pour reserved marinade into pan, bring to a boil.
- Allow to boil for a minute or two to kill any bacteria that was present from the marination process.
- While stirring constantly, slowly pour cornstarch mixture into heated marinade until desired thickness is reached it may not take all the cornstarch.
- Just GO SLOW as once the thickening process starts it happens almost instantly.
- Add meat/veggies back into the sauce, toss to mix and coat, pour onto a serving platter.
- Serve with white rice.
Nutrition Facts : Calories 651.4, Fat 38.8, SaturatedFat 8.2, Cholesterol 78.2, Sodium 4143.1, Carbohydrate 42.1, Fiber 5.2, Sugar 26.2, Protein 36.3
BASIL BEEF STIR-FRY
This star of this meal is the barely tender basil that gets stirred into the umami-packed stir-fried beef after it has been taken off the heat. The basil adds a freshness with hints of anise that balance out the heavy soy flavor.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook the rice as the label directs. Set aside off the heat, about 5 minutes, then fluff with a fork.
- Meanwhile, combine the soy sauce, fish sauce, lime juice and sugar in a small bowl. Whisk to dissolve the sugar.
- Heat the vegetable oil in a large nonstick skillet over high heat. When the oil is hot, crumble the beef into the skillet and cook, undisturbed, until slightly crisp on the bottom, 2 to 3 minutes. Cook, stirring with a wooden spoon to break up the meat, until cooked through, 1 to 2 more minutes. Remove to a paper towel-lined plate with a slotted spoon. Discard the fat in the skillet and wipe the skillet clean.
- Return the skillet to medium-high heat and add the soy sauce mixture. Bring to a simmer, then add the beef, scallions, chiles, snow peas and garlic. Cook, stirring, until the vegetables are crisp-tender, 1 to 2 minutes. Remove from the heat and add the basil. Stir until just wilted, 30 seconds to 1 minute.
- Divide the rice among shallow bowls. Spoon the stir-fry on top. Serve with lime wedges.
Nutrition Facts : Calories 580, Fat 17 grams, SaturatedFat 6 grams, Cholesterol 83 milligrams, Sodium 1160 milligrams, Carbohydrate 69 grams, Fiber 2 grams, Sugar 5 grams, Protein 35 grams
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