Beef And Bean Stir Fry Recipes

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COLORFUL BEEF STIR-FRY



Colorful Beef Stir-Fry image

I really like this beef stir-fry recipe. Who couldn't love the easy sesame-ginger marinade and the vibrant mix of vegetables? -Deb Blendermann, Boulder, Colorado

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 cups.

Number Of Ingredients 17

1/4 cup reduced-sodium soy sauce
1 tablespoon honey
2 teaspoons sesame oil
3 garlic cloves, minced
1/8 teaspoon ground ginger
1/2 pound boneless beef sirloin steak, thinly sliced
4-1/2 teaspoons cornstarch
1/2 cup reduced-sodium beef broth
1-1/2 teaspoons canola oil, divided
1 small green pepper, cut into chunks
1 small onion, cut into chunks
1 medium carrot, julienned
1/4 cup sliced celery
1 small zucchini, julienned
1/2 cup fresh snow peas
1/2 cup canned bean sprouts, rinsed and drained
Hot cooked rice or linguine, optional

Steps:

  • In a small bowl, combine the first 5 ingredients. Place beef in a shallow dish; add half of the marinade. Turn to coat; cover and refrigerate for at least 2 hours. Cover and refrigerate remaining marinade. , In a small bowl, combine cornstarch and broth until smooth. Stir in reserved marinade; set aside. Drain beef, discarding marinade. In a large nonstick skillet or in a wok coated with cooking spray, cook beef in 1 teaspoon oil until no longer pink; drain. Remove and keep warm. , In the same pan, stir-fry green pepper and onion in remaining 1/2 teaspoon oil for 2 minutes. Add carrot and celery; cook 2-3 minutes longer. Add zucchini and snow peas; stir-fry for 1 minute. Stir in bean sprouts and heat through. , Stir broth mixture and stir into vegetable mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes. Return beef to the pan; heat through. If desired, serve over rice or linguine.

Nutrition Facts : Calories 318 calories, Fat 8g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 542mg sodium, Carbohydrate 41g carbohydrate (8g sugars, Fiber 4g fiber), Protein 21g protein. Diabetic Exchanges

BEEF AND BROCCOLI WITH BLACK-BEAN GARLIC SAUCE



Beef and Broccoli with Black-Bean Garlic Sauce image

Better than takeout? We think so! What really sets this beef-and-broccoli stir-fry apart is the addition of black-bean garlic sauce, a rich and super-savory Chinese condiment made with fermented black beans, garlic, and chilis into a rich and super savory paste that soaks into this stir-fry with aplomb.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Time 30m

Number Of Ingredients 11

1 pound skirt steak, cut into 1/2-inch-thick slices
4 teaspoons cornstarch
1/2 cup low-sodium chicken broth
2 tablespoons minced fresh ginger (from a 2-inch piece)
2 tablespoons black-bean garlic sauce, such as Kikkoman or Lee Kum Kee
1 teaspoon sugar
2 teaspoons toasted sesame oil
1/4 cup vegetable oil
4 cups small broccoli florets (from 1 head)
3 scallions, white and light-green parts thinly sliced (1/2 cup), plus darker greens, sliced, for serving
Cooked rice, for serving

Steps:

  • Pat meat dry, then toss with 3 teaspoons cornstarch. Stir together broth, ginger, black-bean sauce, sugar, sesame oil, and remaining 1 teaspoon cornstarch in a bowl. Measure 2 tablespoons water in a separate small bowl and set aside.
  • Heat a large, heavy skillet (preferably cast iron) or wok over high for 3 minutes. Swirl in 2 tablespoons vegetable oil. Working in batches to avoid crowding pan, brown meat, about 1 minute per side. Transfer to a plate.
  • Swirl in remaining vegetable oil and add broccoli. Cook, stirring occasionally, until broccoli begins to brown, about 3 minutes. Add reserved water and toss until broccoli is bright green and tender, 1 to 2 minutes more.
  • Add white and light-green parts of scallion to skillet along with meat and any accumulated juices. Stir in black-bean-sauce mixture and toss until evenly coated and sauce has thickened, about 30 seconds. Serve with rice, sprinkled with scallion greens.

QUICK BEEF STIR-FRY



Quick Beef Stir-Fry image

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

2 tablespoons vegetable oil
1 pound beef sirloin, cut into 2-inch strips
1 ½ cups fresh broccoli florets
1 red bell pepper, cut into matchsticks
2 carrots, thinly sliced
1 green onion, chopped
1 teaspoon minced garlic
2 tablespoons soy sauce
2 tablespoons sesame seeds, toasted

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

BEEF AND BEAN SPROUT STIR-FRY



Beef and Bean Sprout Stir-Fry image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h20m

Number Of Ingredients 17

1 egg white, slightly beaten
5 teaspoons soy sauce, divided
3 teaspoons cornstarch, divided
1/8 teaspoon ground ginger
1/8 teaspoon garlic powder
1/8 teaspoon salt
Pinch white pepper
1 pound boneless beef sirloin, cut into thin strips
1/2 cup cold water
1 tablespoon oyster sauce, optional
1/2 teaspoon instant chicken bouillon granules
1/4 cup vegetable oil, divided
1 cup sliced fresh mushrooms
1/2 cup sliced green onion (1-inch)
1 (14-ounce) can bean sprouts, drained
1/2 cup sliced water chestnuts
Hot cooked rice, for serving

Steps:

  • Blend egg white, 2 teaspoons soy sauce, 1 teaspoon cornstarch, ginger, garlic powder, salt and pepper in medium mixing bowl. Add beef and stir to coat. Cover and refrigerate 30 minutes.
  • Combine cold water, oyster sauce, if using, remaining 3 teaspoons soy sauce, remaining cornstarch, and bouillon granules in small mixing bowl. Combine well and set aside.
  • Heat 2 tablespoons oil in large skillet. Add beef mixture and stir-fry over medium-high heat until beef is browned. Remove mixture from the skillet and set aside. Heat remaining oil to the skillet and add the mushrooms and onions. Stir-fry over medium-high heat 1 minute. Add bean sprouts and water chestnuts and stir-fry for another minute. Stir in the cornstarch mixture and the beef and cook until thickened and bubbly. Serve with rice and additional soy sauce, if desired.

BEEF AND BEAN STIR FRY



Beef and Bean Stir Fry image

Yield 4

Number Of Ingredients 9

1.5 pounds strip steak
salt and pepper, to taste
1 cup teriyaki sauce (divided)
1/4 cup light soy sauce
1/3 cup honey
1/2 teaspoon garlic powder
2 cups fresh green beans (or frozen green beans)
5 green onions (sliced)
1 Tablespoon sesame seeds

Steps:

  • Set the oven to broil.
  • Slice the steak into thin pieces.
  • Cover a cookie sheet with aluminum foil.
  • Spray with non stick cooking spray.
  • Spread your steak on the pan, and sprinkle with salt and pepper.
  • In a bowl, combine the teriyaki sauce, soy sauce, and honey until well combined.
  • Pour the mixture over the steak and sprinkle with garlic powder.
  • Cook the green beans according to package directions.
  • Place the pan of steak strips in the oven and broil on both sides for about 3 minutes.
  • Remove from oven once done broiling, and add your steamed green beans.
  • Garnish with green onion slices and sesame seeds.

Nutrition Facts : Servingsize 1 serving, Calories 1034 kcal, Fat 70 g, SaturatedFat 28 g, Cholesterol 367 mg, Sodium 236 mg, Carbohydrate 0 g, Sugar 0 g, Protein 93 mg

BEEF AND GREEN BEAN STIR-FRY



Beef and Green Bean Stir-Fry image

This is a quick and easy meal. Serve with spaghetti or vermicelli noodles. From Canadian Living Magazine.

Provided by daisygrl64

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

1 sweet red pepper (or green)
1 lb lean ground beef
1 tablespoon vegetable oil
2 garlic cloves, minced
1 tablespoon gingerroot, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
3 cups green beans (diagonally halved and trimmed)
1/2 cup beef stock
1/4 cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon cornstarch
2 green onions, thinly sliced

Steps:

  • seed, core and cut red pepper into thin strips, set aside.
  • in a wok stir fry beef over high heat until no longer pink, about 3 minutes. using a slotted spoon, transfer beef to plate.
  • drain fat from wok, add oil, stir fry garlic, ginger, salt and pepper over medium heat until fragrant, about 1 minute.
  • add green beans, red pepper and 2 tablespoons water, cover and steam until beans and pepper are tender-crisp, about 3 minutes.
  • return beef and any juices to wok. whisk together beef stock, hoisin sauce, soy sauce, and cornstarch. stir into wok.
  • bring to a boil, boil stirring until sauce is thickened and glossy, about 1 minute.
  • sprinkle with green onions and serve.

Nutrition Facts : Calories 318.6, Fat 15.7, SaturatedFat 5.2, Cholesterol 74.2, Sodium 1100.5, Carbohydrate 17.8, Fiber 3.5, Sugar 8.4, Protein 26.4

GINGER, BEEF, AND GREEN BEAN STIR-FRY



Ginger, Beef, and Green Bean Stir-Fry image

Make and share this Ginger, Beef, and Green Bean Stir-Fry recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

3 tablespoons low sodium soy sauce
4 teaspoons cornstarch
1 tablespoon hoisin sauce
2 -3 teaspoons chili-garlic sauce (such as Lee Kum Kee)
1 (14 ounce) can reduced-sodium fat-free chicken broth
2 teaspoons dark sesame oil, divided
1/4 cup finely chopped green onion
2 tablespoons minced peeled fresh ginger
3 garlic cloves, minced
1 lb boneless sirloin steak, cut into 1/4-inch strips
5 cups cut green beans (2-inch, about 1 1/4 pounds)
1 cup red bell pepper, strips
3/4 cup slice green onion top (2-inch)
2 cups hot cooked white rice

Steps:

  • Combine first 5 ingredients in a bowl, stirring well with a whisk. Set aside.
  • Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.
  • Add 1/4 cup chopped green onions, ginger, and garlic to pan; sauté 30 seconds.
  • Add beef to pan, and sauté for 4 minutes or until browned. Remove from pan.
  • Wipe pan dry with a paper towel. Add remaining 1 teaspoon oil to pan; heat over medium-high heat.
  • Add beans and pepper to pan. Cover and cook 3 minutes. Uncover and cook 3 minutes, stirring frequently.
  • Add 3/4 cup green onion tops; sauté 1 minute. Return beef mixture to pan. Stir in broth mixture; bring to a boil.
  • Cook 1 minute, stirring constantly. Remove from heat. Serve with rice.

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