Beef And Green Onion Stir Fry Recipes

BEEF ONION STIR-FRY

Steps:

• In a medium bowl, add the flank steak, baking soda, cornstarch, oil, oyster sauce, and water. Mix until the liquid has been absorbed, and set aside to marinate for at least 15 minutes, or up to 30 minutes.
• Meanwhile, in a small bowl, combine the light soy sauce, dark soy sauce, ketchup, oyster sauce, sugar, sesame oil, and water. Set aside.
• Heat a wok over high heat until smoking. Add 1 tablespoon of oil, and spread the beef in the wok in a single layer. Sear the meat, undisturbed, for 30 seconds to 1 minute, until browned. Stir-fry for an additional 15-30 seconds, until about 75% cooked. Remove from the wok and set aside.
• Add another tablespoon of oil to the wok, along with the onions. Stir-fry until the onions are seared and slightly blistered, 60-90 seconds. Remove from the wok.
• Add the prepared sauce to the wok, and bring to a simmer. Simmer for 15 seconds, and then stir in the beef and onions for another 30 seconds. Serve over rice.

BEEF AND GREEN ONION STIR FRY

Steps:

• Wash and slice green onions into 2" pieces and place in a large bowl.
• Clean and remove seed from bell peppers and thinly slice. Add to bowl with onions.
• Mince garlic and add to bowl.
• Cut steak into thin slices across the grain and add to the bowl.
• Sprinkle with 4 Tablespoons cornstarch and 6 Tablespoons soy sauce, tossing to coat.
• In a large skillet, saute beef mixture in the vegetable/sesame oil combination, over medium high heat for 3 to 4 minutes or until meat is done and peppers are crisp tender.
• Whisk together the beef broth, vinegar, red pepper flakes and the remaining 2 Tablespoons of corn starch. Add to beef mixture in skillet and bring to a rolling boil. Cook for 1 minute.
• Serve over hot cooked rice.

BEEF WITH GREEN ONION

Steps:

• In a small bowl, mix the sherry, oyster sauce, sugar, and cornstarch.
• Heat the oil in a skillet, and cook the flank steak about 3 minutes. Stir in sherry sauce mixture. Add the green onions, and continue cooking 10 minutes, or until the flank steak is evenly brown and the green onions are tender.

COLORFUL BEEF STIR-FRY

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.

BEEF AND GREEN ONION STIR FRY [HCG] RECIPE - (4.6/5)

Steps:

• 1. Cut the steak across the grain into thin slices and mix the green onions in a medium bowl. Sprinkle with the ginger and mix. 2. In a large saute pan over high heat, saute the beef mixture and radishes in two batches until beef reaches desired doneness and radishes are crisp-tender 3. Whisk together beef broth, vinegar and red pepper flakes. Add to beef mixture in skillet and bring to a boil. Cook for two minutes, serve. Add salt and pepper to taste.

MONGOLIAN BEEF AND SPRING ONIONS

Steps:

• Heat 2 teaspoons of vegetable oil in a saucepan over medium heat, and cook and stir the garlic and ginger until they release their fragrance, about 30 seconds. Pour in the soy sauce, water, and brown sugar. Raise the heat to medium-high, and stir 4 minutes, until the sugar has dissolved and the sauce boils and slightly thickens. Remove sauce from the heat, and set aside.
• Place the sliced beef into a bowl, and stir the cornstarch into the beef, coating it thoroughly. Allow the beef and cornstarch to sit until most of the juices from the meat have been absorbed by the cornstarch, about 10 minutes.
• Heat the vegetable oil in a deep-sided skillet or wok to 375 degrees F (190 degrees C).
• Shake excess cornstarch from the beef slices, and drop them into the hot oil, a few at a time. Stir briefly, and fry until the edges become crisp and start to brown, about 2 minutes. Remove the beef from the oil with a large slotted spoon, and allow to drain on paper towels to remove excess oil.
• Pour the oil out of the skillet or wok, and return the pan to medium heat. Return the beef slices to the pan, stir briefly, and pour in the reserved sauce. Stir once or twice to combine, and add the green onions. Bring the mixture to a boil, and cook until the onions have softened and turned bright green, about 2 minutes.

BEEF STIR FRY WITH GREEN PEPPER, ONION & GRAVY

Steps:

• Add beef strips to pan.
• Sprinkle meat tenderizer onto meat and let sit a few minutes.
• Brown meat.
• Drain.
• Add seasoning salt and black pepper.
• Add sliced onion and green pepper to pan.
• Saute onion and green pepper with meat.
• Add water to pan.
• Add brown gravy mix to pan.
• Stir well.
• Simmer on medium low for approximatley 20 minutes, stirring occasionally.