STIR-FRIED STEAK & VEGGIES
Here's a stir-fry that's even faster than Chinese takeout. It's easy, filling and a winner every time. And it can be ready in under 30 minutes for tonight! -Vicky Priestley, Alum Creek, West Virginia
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook rice according to package directions. Meanwhile, in a small bowl, mix cornstarch, water, soy sauce, brown sugar and seasonings until smooth., In a large nonstick skillet coated with cooking spray, heat 1 tablespoon oil over medium-high heat. Add beef; stir-fry until no longer pink. Remove from pan. Stir-fry vegetables in remaining oil until crisp-tender., Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return beef to pan; heat through. Serve with rice.
Nutrition Facts :
ASIAN BEEF AND VEGETABLE STIR-FRY
The Asian Beef & Vegetable Stir-Fry is a delicious blend of savory flavors. Use lean beef to make this meal a quick and healthy option for any day of the week!
Provided by Beef. It's What's for Dinner.
Categories Trusted Brands: Recipes and Tips Beef. It's What's for Dinner
Yield 4
Number Of Ingredients 7
Steps:
- Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.
- Combine vegetables and 3 tablespoons water in large nonstick skillet. Cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain.
- Heat same pan over medium-high heat until hot. Add half of beef and half of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove. Repeat with remaining beef and garlic.
- Return all beef and vegetables to pan. Add stir-fry sauce and crushed red pepper; heat through. Serve over rice. Sprinkle with peanuts, if desired.
Nutrition Facts : Calories 333.1 calories, Carbohydrate 35.3 g, Cholesterol 38.9 mg, Fat 9.6 g, Fiber 2.1 g, Protein 25.2 g, SaturatedFat 1.9 g, Sodium 321.9 mg, Sugar 7.5 g
ASIAN BEEF AND VEGETABLE STIR-FRY
Steps:
- 1)Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips. 2)Combine vegetables and 3 tablespoons water in large nonstick skillet. Cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain. 3)Heat same pan over medium-high heat until hot. Add half of beef and half of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove. Repeat with remaining beef and garlic. 4)Return all beef and vegetables to pan. Add stir-fry sauce and crushed red pepper; heat through. Serve over rice. Sprinkle with peanuts, if desired.
ASIAN STEAK AND VEGETABLE STIR FRY
The Asian Steak and Vegetable Stir Fry recipe out of our category Beef! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 4h30m
Yield 8
Number Of Ingredients 14
Steps:
- Combine first 6 ingredients in a bowl and whisk until well blended. Add the steak and allow to marinate for at least 4 hours in the refrigerator. Bring beef to room temperature before cooking.
- Heat oil in wok over medium high heat. Add beef and marinade and cook just until beef is browned. Add vegetables and saute for about 8-10 minutes, until vegetables are warm and beef is cooked through. Add the corn starch and stir until sauce is thickened. Remove from heat.
- Serve over brown rice.
ASIAN BEEF AND VEGETABLE STIR FRY
Provided by Food Network
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.
- Combine vegetables and 3 tablespoons water in large nonstick skillet. Cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain.
- Heat same pan over medium-high heat until hot. Add 1/2 of beef and 1/2 of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove. Repeat with remaining beef and garlic.
- Return all beef and vegetables to pan. Add stir-fry sauce and red pepper; heat through. Spoon over rice. Sprinkle with peanuts, if desired.
- Beef. It's What's For Dinner
ASIAN BEEF VEGETABLE STIR-FRY
My aunt lived in the town where I went to college, and for my birthday, I could request any meal, and she would prepare it for my friends and me. This recipe of hers remains one of my favorites.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the cornstarch, consomme, soy sauce and sugar until smooth; set aside. In a large skillet or wok, stir-fry beef in batches in hot oil for 2-3 minutes or until no longer pink. Remove and keep warm. , In the same pan, stir-fry onion and celery for 5 minutes. Add mushrooms and green onions; stir-fry 3-4 minutes longer or until vegetables are tender. , Return beef to the pan. Add spinach. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir until thickened. Serve with rice if desired.
Nutrition Facts : Calories 233 calories, Fat 8g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 830mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 2g fiber), Protein 26g protein.
ASIAN FLANK STEAK STIR-FRY
From the Taste of Home Cookbook : Rice noodles can be found in the Asian section of your grocery store. Otherwise, angel hair pasta makes a good substitute.
Provided by Boomette
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, soak noodles in boiling water for 10 minutes. Meanwhile, in a small bowl, combine the cornstarch, soy sauce, vinegar, hoisin sauce, ginger, garlic, salt and pepper until blended; set aside.
- In a large skillet or wok, stir-fry the vegetable blend and carrots in 1 teaspoon oil for 2-3 minutes or until crisp-tender. Remove and keep warm. In the same pan, stir-fry beef in remaining oil for 3-4 minutes or until no longer pink.
- Stir soy sauce mixture and add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain noodles. Stir noodles and vegetables into beef mixture; heat through. Sprinkle with sesame seeds.
ASIAN STEAK STIR-FRY SALAD
An easy steak stir-fry sitting on baby spinach and smothered in Balsamic vinaigrette makes for an extremely flavorful salad.
Provided by Steve Wortham
Categories World Cuisine Recipes Asian
Time 12h30m
Yield 2
Number Of Ingredients 11
Steps:
- Whisk together the peanut oil, soy sauce, and pepper in a bowl; pour into a resealable plastic bag. Add the steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 12 to 24 hours.
- Cook and stir the steak and the marinade in a large skillet over medium heat. Stir in the bell pepper, onion, green onion, ginger, and serrano pepper. Cook until the steak is evenly brown. Serve over a bed of spinach with the balsamic vinaigrette.
Nutrition Facts : Calories 620.3 calories, Carbohydrate 9.3 g, Cholesterol 71.3 mg, Fat 52.5 g, Fiber 1.8 g, Protein 28.9 g, SaturatedFat 12.5 g, Sodium 1336.6 mg, Sugar 2.9 g
ASIAN BEEF & VEGETABLE STIR-FRY
Make and share this Asian Beef & Vegetable Stir-Fry recipe from Food.com.
Provided by Dancer
Categories Rice
Time 28m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cut beef steak lengthwise in half, then crosswise into 1/4-inch-thick strips.
- Combine vegetables and 3 tablespoons water in large nonstick skillet.
- Cover and cook over medium-high heat 4 minutes or until crisp-tender.
- Remove and drain.
- Heat the same pan over medium-high heat until hot.
- Add 1/2 of beef and 1/2 of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink, remove.
- Repeat with remaining beef and garlic.
- Return all beef and vegetables to pan.
- Add stir-fry sauce and red pepper; heat through.
- Spoon over rice.
- Sprinkle with peanuts, if desired.
Nutrition Facts : Calories 375.3, Fat 17.9, SaturatedFat 6.5, Cholesterol 63.3, Sodium 361.6, Carbohydrate 30.5, Fiber 0.5, Sugar 1.4, Protein 21.2
ASIAN STEAK TOPPED WITH BELL PEPPER STIR-FRY
Provided by Bon Appétit Test Kitchen
Categories Stir-Fry Kid-Friendly Low Cal Back to School Dinner Steak Bell Pepper Poker/Game Night Bon Appétit Dairy Free Peanut Free Tree Nut Free No Sugar Added Small Plates
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Whisk chili sauce, soy sauce, balsamic vinegar, and ginger in medium bowl; add steaks and turn to coat. Let marinate at room temperature 15 minutes, turning occasionally.
- Heat 1/2 tablespoon vegetable oil in large ovenproof skillet over medium-high heat. Scrape most of marinade off steaks and back into bowl. Sprinkle steaks with salt and pepper; add to skillet and cook until browned, about 3 minutes. Turn steaks over and transfer skillet to oven. Roast until cooked to desired doneness, about 5 minutes longer for medium-rare. Transfer steaks to cutting board; let rest 10 minutes.
- Meanwhile, heat remaining 1 tablespoon vegetable oil in heavy medium skillet over medium-high heat. Add onion and bell peppers; sauté until crisp-tender, about 3 minutes. Add green onions and all remaining marinade from steaks. Bring to boil. Stir in cilantro. Cut steaks crosswise in half. Divide steaks among 4 plates. Spoon vegetables over steaks and serve.
- *A sweet-hot Thai-style condiment used in marinades and sauces; available in the Asian foods section of some supermarkets and at Asian markets.
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