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
STIR FRY BEEF AND VEGETABLES
Make and share this Stir Fry Beef and Vegetables recipe from Food.com.
Provided by Rita1652
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Toss beef in bowl with soy sauce and sherry.
- Cover and marinate for 30 minutes.
- Heat oil in wok, or wide frying pan.
- Add garlic and ginger and saute over high heat.
- Add drained beef (reserve marinade).
- Stir fry until meat is brown.
- Add scallions, celery, carrots, broccoli and mushrooms.
- Cover and steam about 5 minutes.
- Mix water, cornstarch, sesame oil and marinate in small bowl; pour into pan.
- Heat to boiling.
- Cook until thickened.
- Serve over rice.
VEGETABLE BEEF STIR-FRY
"My husband, Jerry, has been making this stir-fry for many years," explains Mary Loeffler of Imperial, Pennsylvania. "It was an old Chinese recipe, but folks who don't normally like Chinese food always give this yummy main dish rave reviews."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the first five ingredients; add beef and toss to coat. Refrigerate for 15 minutes. For sauce, in a small bowl, combine the cornstarch, broth, ketchup, soy sauce and sesame oil until smooth; set aside., In a large nonstick skillet or wok coated with cooking spray, stir-fry the beef mixture in 1 teaspoon canola oil until no longer pink. Remove and keep warm. Stir-fry the onion in remaining canola oil for 2 minutes. Add green pepper; stir-fry for 2 minutes. Add tomatoes; stir-fry 1 minute longer., Return beef to the pan. Stir sauce; add to beef and vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 240 calories, Fat 11g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 673mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
BBQ BEEF & VEGETABLE STIR-FRY
This was a spur-of-the-moment experiment when we wanted something nice and filling, but also easy. I had steak, peppers and onion on hand, and this is what my mind created. We make it often. For something different, try it in tortillas for fajitas. -Rochelle M. Dickson, Potwin, Kansas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Toss beef with soy sauce, garlic and pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add beef mixture; stir-fry 2-3 minutes or until beef is browned. Remove from pan., Add remaining 1 tablespoon oil to pan. Add vegetables; stir-fry 3-4 minutes or until crisp-tender. Stir in barbecue sauce and beef; heat through. Serve with rice.
Nutrition Facts : Calories 387 calories, Fat 6g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 673mg sodium, Carbohydrate 51g carbohydrate (12g sugars, Fiber 5g fiber), Protein 30g protein. Diabetic Exchanges
BEEF AND VEGETABLE STIR FRY
Steps:
- In a large skillet or wok, heat 1 tablespoon of oil over high heat. Add the beef and stir-fry for about 3 minutes. Remove beef and reserve. To the same wok, add the remaining oil and saute the onions, garlic, and ginger. Add the stir-fry vegetable medley, mushrooms, water chestnuts, and red bell peppers. Stir-fry for about 3 minutes and return the beef to the wok. Stirring constantly, add the oyster sauce and crushed red pepper flakes. In a small bowl, whisk the stir-fry seasoning mix with 1/8 cup water until combined. Add the seasoning mixture to the wok and stir for another 3 minutes. Serve with steamed instant white rice.
BBQ BEEF STIR-FRY
Steps:
- Stir-Fry: In a wok or large skillet over high heat add the canola oil. Add the beef and cook until browned, about 3 minutes. Set aside on a plate.
- To the same pan the beef was cooked in, add the carrots, celery, onions, mushrooms, ginger, garlic, and broccoli and stir-fry until slightly tender but not soft, about 3 minutes. Remove half the vegetables and reserve for the online round 2 recipe: Cold Noodle Salad. Add the beef back to the skillet along with half of the hoisin sauce, and toss to coat the beef. Reserve half of the lo mein noodles for the round 2 recipe: Cold Noodle Salad. Arrange the remaining half of the lo mein noodles on a serving platter and top with the beef stir-fry.
- Hoisin Sauce: In a medium bowl, whisk all the sauce ingredients until well blended. Add half to the stir-fry and save the remaining half for the next time you make a stir-fry. The extra hoisin sauce will last up to 2 weeks in a sealed container stored in the refrigerator.
BEEF VEGETABLE STIR FRY RECIPE BY TASTY
Here's what you need: oil, broccoli floret, ginger, garlic, carrot, bell pepper, red chili flakes, salt, roasted sesame seed, rice, beef strips, corn flour, soy sauce, beef stock, cornstarch, soy sauce, brown sugar
Provided by Fathima Asma Jauffer
Yield 2 servings
Number Of Ingredients 17
Steps:
- To marinate beef: Add corn flour and soy sauce to the beef strips. Toss together to coat and marinate well for 5 minutes.
- To prepare sauce: Stir cornstarch and beef stock together until cornstarch is dissolved, then add soy sauce and brown sugar and mix well until combined.
- In a large skillet, heat 2 tbsp of oil and add the ginger, garlic, sliced carrots, broccoli florets and sliced bell peppers into the skillet. Saute and set aside.
- Add beef strips in a single layer to the same skillet and cook for 5 minutes, turning constantly to easily brown.
- Add the sauce and bring to a boil. Cook for 2 minutes.
- Once the sauce has thickened, toss with sauteed vegetables and garnish with roasted sesame seeds.
- Serve hot with rice.
- Enjoy!
Nutrition Facts : Calories 1740 calories, Carbohydrate 133 grams, Fat 96 grams, Fiber 8 grams, Protein 64 grams, Sugar 25 grams
SPEEDY BARBECUE BEEF STIR-FRY
Trying to find a speedy beef stir-fry that'll please the whole family? This one, with a blend of BBQ sauce and beef broth, is one of our faves.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Mix barbecue sauce and broth until blended; toss 1 Tbsp. with meat. Let stand 5 min.
- Stir-fry meat and vegetables in hot oil in nonstick wok or large skillet on medium-high heat 4 min. or until meat is done.
- Add remaining barbecue sauce mixture; mix well. Simmer on medium-low heat 2 min., stirring frequently. Serve over rice.
Nutrition Facts : Calories 310, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 23 g
STIR-FRIED BEEF WITH VEGETABLES
Make and share this Stir-Fried Beef With Vegetables recipe from Food.com.
Provided by Dancer
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook rice and keep warm, the rest of the dish cooks very quickly.
- Place the steak on a flat surface and, using a sharp knife, cut against the grain into slices about 2-inch wide.
- Slice each piece of steak horizontally into 2 or 3 pieces.
- Stack the slices and cut into 1/4-inch strips.
- Add the cornstarch to the steak and toss to coat.
- Place the steak in a bowl and sprinkle over the sugar and soy sauce, set aside.
- Heat 2 tbsp oil in a wok or large skillet and add the cauliflower, green pepper, sun dried tomatoes and carrot.
- Cook, stirring, until crisp-tender.
- Add the mushrooms and cook, stirring, about 30 seconds longer.
- Add the bean sprouts and stir-fry for a few seconds longer.
- Remove the vegetables with a slotted spoon and set aside.
- Add the remaining oil to the wok or skillet.
- When it is very hot, add the ginger and garlic and cook, stirring, for a few sec.
- Add the steak and cook, shaking the wok and stirring the strips of steak to separate them and cook evenly, about 1 to 2 minutes.
- Return the vegetables to the wok and toss quickly over high heat, then serve over rice.
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