Beef And Rapini Stir Fry Recipes

TERIYAKI BEEF STIR-FRY

Steps:

• Cut the beef into 1-by-2-by-1/4-inch strips. Put in a bowl and coat with the brown sugar, lime zest, 3 tablespoons of the soy sauce and some black pepper. Set aside for a few minutes while you make the sauce.
• Whisk together the teriyaki sauce, cornstarch, sesame oil, rice vinegar, lime juice and remaining 3 tablespoons soy sauce in a bowl.
• Heat a large skillet over medium-high heat. Add 1 tablespoon of the vegetable oil. Add the beef and stir-fry until brown around the edges, 2 to 3 minutes. Remove to a plate and keep warm.
• Add the remaining 2 tablespoons vegetable oil to the skillet. Add the garlic, ginger and jalapeno and cook for 30 seconds. Add the green beans, carrots and bell pepper and stir-fry for 1 minute. Add the snow peas. Add the beef with its juices and the sauce and cook for another minute.
• Serve over rice and garnish with scallions and sesame seeds.

STIR-FRY BEEF AND BROCCOLI

Steps:

• In medium bowl, mix beef, soy sauce, garlic and gingerroot; set aside. In small bowl, mix sauce ingredients with wire whisk until well blended; set aside.
• In wok or 12-inch skillet, heat 1 tablespoon of the oil over high heat about 1 minute. Add beef mixture, breaking up clumps of beef with wooden spoon; cook 1 minute without stirring. Stir-fry 1 to 2 minutes or until beef is browned around edges. Transfer beef mixture to clean bowl.
• To empty wok, add remaining 1 tablespoon oil; heat over high heat about 1 minute. Add broccoli and carrots; cook 2 minutes, stirring frequently. Add 2 tablespoons water; cover and cook 2 to 4 minutes, stirring occasionally, until broccoli and carrots are crisp-tender.
• Return beef mixture to wok. Mix sauce mixture again with wire whisk to recombine; pour into wok. Stir to coat mixture with sauce. Cook 1 to 2 minutes, stirring occasionally, until sauce is thickened. Sprinkle each serving with cashews.

BEEF AND RAPINI STIR-FRY

Steps:

• Trim beef of fat, and slice against the grain into thin slices.
• Whisk together wine, sugar, soy sauce and grated ginger root in a bowl. Add beef, and marinate for 30 minutes.
• Trim about ½-inch (1-cm) from rapini stems and discard. Slice remaining stems into 1-inch (2.5-cm) pieces and reserve stems and leaves separately. Set aside about a third of the rapini leaves and sliver them.
• Heat ¼ cup (50 mL) oil in wok or deep skillet on high heat. Working in batches, carefully add slivered rapini and fry for 30 seconds to 1 minute or until crispy. Do not be alarmed, they crackle and hiss a bit. Drain on paper towels. Season with salt.
• Add more oil to the pan if necessary to make 2 tbsp (25 mL). Remove beef from marinade and season with salt and pepper. When oil is very hot add beef to oil. Do not crowd the pan. Work in batches, if necessary. Stir-fry until cooked on the outside but rare in middle, about 1 minute per batch. Remove meat and reserve.
• Wipe out pan. Return to heat and add 1 tbsp (15 mL) oil. When hot, add rapini stems and onion to oil and stir-fry 1 minute. Add 2 tbsp (25 mL) water, cover and cook 1 minute. Add leaves, cover and steam for 1 more minute.
• Stir in stock, vinegar and oyster sauce. Return meat and any juice. Stir everything together and drizzle in just enough cornstarch mixture to thicken sauce. Bring to boil stirring until thickened, then stir in sesame oil.
• Place in serving dish and garnish with slivered rapini.

QUICK AND EASY TERIYAKI BEEF STIR-FRY

Steps:

• Whisk water, soy sauce, brown sugar, cornstarch, honey, and ginger together in a bowl until well combined.
• Heat 1 tablespoon sesame oil in a large wok or skillet over medium-high heat. Add steak and cook and stir until browned, about 4 minutes. Move steak to the side of the wok. Add remaining tablespoon sesame oil to the center of the wok, followed by broccoli, snow peas, bell pepper, and garlic. Cook, stirring the vegetables, for 2 minutes.
• Add reserved sauce to the wok and stir everything together. Bring to a boil and cook until the sauce thickens and the vegetables are crisp-tender, about 2 minutes.
• Garnish with chopped green onions.