Bargain Beef Stir Fry Using Pressure Pan And Wok Recipes

EASY CLASSIC CHINESE BEEF STIR FRY

Steps:

• Combine the cornstarch and 2 tbsp of water in a small bowl, mix until smooth.
• Mix in remaining Sauce ingredients EXCEPT the 1/3 cup water.
• Place the beef and 2 tbsp of Sauce in a bowl and mix gently. Set aside for 15 minutes.
• Add 1/3 cup water into the remaining Sauce. Set aside.
• Heat oil in wok over high heat. Add garlic and cook for 15 seconds.
• Add onion and cook for 1 minute.
• Add the beef and cook until it changes colour from red to light brown but not cooked through.
• Add bell pepper and carrots and stir fry for 30 seconds.
• Add Sauce and cook for 30 seconds.
• Add pak choy and scallions/shallots and cook for a further 1 minute until the Sauce is thickened.
• Remove from heat immediately.
• Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice! Garnish with sesame seeds and cilantro, if using.

EASY BEEF STIR FRY

Steps:

• Season steak with salt & pepper. Toss with cornstarch and set aside while you prepare the vegetables.
• Place 1 tablespoon of oil in a pan or wok. Cook the beef in 2 small batches over medium high until browned, about 2-3 minutes (beef does not need to be cooked through). Remove from pan and set aside.
• Add vegetables to the pan and cook about until tender crisp, 4-5 minutes. Remove from pan and set aside with the beef.
• Combine sauce ingredients except corn starch in a bowl and stir well.
• Turn the heat up to medium-high and add the sauce. Bring to a simmer. Combine cornstarch with 3 tablespoons water (or broth) and add it the sauce a little bit at a time while whisking to reach desired consistency. Let simmer 2 minutes. Add vegetables, beef (and any juices) to the pan and cook until heated through.
• Serve with noodles or over rice.

QUICK BEEF STIR-FRY

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.

BARGAIN BEEF STIR-FRY (USING PRESSURE PAN AND WOK)

Steps:

• In pressure pan, sauté steak to just brown in 2 tablespoons of the oil.
• Cook under pressure for approximately 10 minutes (cook according to your pan’s directions-mine calls for 1 cup of water).
• Cook noodles according to package directions and drain.
• Mean while, in a hot wok sauté the gingerroot in 1 tablespoon of oil.
• Add carrots and cook 2 minutes.
• Toss in the cut-up onion and stir-fry until translucent.
• Add the slightly defrosted stir-fry veggies, mushrooms, and green onions, reserving some of the tops for garnish.
• Stir-fry 4 minutes, or according to your package direction, but do not overcook.
• Add to the wok the meat tenderized in the pressure pan and the drained noodles.
• Mix the La Choy Brown Sauce Base with hot water or stir it into the liquid from the pressure pan, if desired.
• Adjust the amount of liquid depending on how much gravy you want in the mixture.
• You can always add more liquid or thicken the sauce as needed.
• To thicken, mix cornstarch with the soy sauce until smooth and no lumps remain.
• Spoon a little hot mixture into the cornstarch mixture and stir.
• Gradually stir the cornstarch mixture into the wok mixture.
• Stir until thickened to desired consistency.
• If your vegetables release more liquid and the mixture is too thin, add some more cornstarch to a little cold water, and repeat the last step to reach the desired thickness.
• Garnish each plate with green onion tops or chives.
• I vary the vegetables I use, depending on what I have on hand.
• Note: I only use the pressure pan method for less tender cuts of meat-it’s not necessary with the better cuts.

CURRIED BEEF STIR-FRY

Steps:

• In a bowl, combine soy sauce, garlic, ginger and 2 tablespoons oil. Add beef; toss to coat. Cover and refrigerate for 15-20 minutes. , In a large skillet or wok, heat remaining oil. Stir-fry beef over medium-high heat for 2-3 minutes. Remove beef and set aside. In the same skillet, stir-fry the onion for 1 minute; add peppers and celery. Stir fry for 2 minutes; return beef to the skillet. Combine water, cornstarch and curry powder until smooth; add to skillet. Bring to a boil and boil for 1 minute, stirring constantly. Serve over rice or noodles.

STIR-FRIED BEEF WITH HOISIN SAUCE

Steps:

• Mix together the soy sauce, sherry, sesame oil, garlic and ginger in a shallow dish. Add the steak and leave to marinate for about 20 minutes (or longer, if you have time).
• Heat a large heavy-based frying pan or wok, add the sesame seeds and toast over a high heat, stirring, for a few minutes until golden. Tip on to a plate.
• When ready to cook, heat the sunflower oil in a large frying pan or wok until hot. Add the steak with the marinade and stir fry for 3-4 minutes over a high heat until lightly browned. Remove, using a slotted spoon, on to a plate, leaving the juices in the pan.
• Toss the carrots in the pan and stir fry for a few minutes, then add the mangetout and cook for a further 2 minutes.
• Return the steak to the pan, add the mushrooms and toss everything together. Add the hoisin sauce and stir fry for a final minute. Sprinkle with the toasted sesame seeds and serve immediately.