Beef And Veggie Five Spice Stir Fry Recipes

FIVE SPICE BEEF AND PEPPER STIR-FRY

Steps:

• Boil water for rice and prepare to package directions.
• Place beef broth in a small pot over low heat to warm the liquid.
• Heat a wok shaped skillet or pan over high heat. Add oil (it will smoke) and meat bits. Stir-fry meat 3 minutes and remove from pan or move off to the side of the wok. Return pan to heat and add peppers and onions. Stir-fry veggies 2 minutes. Add meat back to the pan. Add sherry and stir fry until liquid almost evaporates about 1 minute. Add soy sauce to the pan. Dissolve cornstarch with a ladle of warm beef broth. Add beef broth to the pan, then add cornstarch combined with broth, the five-spice powder and black pepper. Stir sauce until it thickens enough to coat the back of a spoon. Adjust seasonings. Add more soy or salt if necessary. Remove stir-fry from heat. Fill dinner bowls with beef stir-fry and top with a scoop of rice. Scoop rice with ice cream scoop to get a rounded ball. By placing rice on top of stir-fry, rice will stay firm and not soak up too much sauce. Garnish with chopped scallions and smoked almonds.

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.

FLAVORFUL BEEF STIR-FRY

Steps:

• Bring brown rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 45 to 50 minutes.
• Combine cornstarch, sugar, soy sauce, and wine in a small bowl until smooth. Stir in ginger; toss beef in sauce to coat.
• Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook and stir broccoli, carrots, pea pods, and onion for 1 minute. Stir in water chestnuts, Chinese cabbage, and bok choy; cover and simmer until vegetables are tender, about 4 minutes. Remove from skillet and keep warm.
• In same skillet, heat 1 tablespoon oil over medium-high heat. Cook and stir beef until desired degree of doneness, about 2 minutes per side for medium. Return vegetables to skillet; cook and stir until heated through, about 3 minutes. Serve over rice.

VEGETABLE BEEF STIR-FRY

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.

FIVE-VEGGIE STIR-FRY

Steps:

• In a small bowl, combine the cornstarch, sugar and ginger. Stir in orange juice, soy sauce and garlic until blended; set aside. , In a nonstick skillet or wok, stir-fry the carrots, broccoli and cauliflower in 3 teaspoons of oil for 4-5 minutes. Add mushrooms, peas and remaining oil; stir-fry for 3 minutes. Stir orange juice mixture and add to the pan. Bring to a boil; cook and stir until thickened. Serve over rice.

BEEF VEGETABLE STIR FRY RECIPE BY TASTY

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!

FIVE-SPICE BEEF STIR-FRY

Steps:

• Mix broth, stir-fry sauce and five-spice powder until blended; set aside.
• Heat 1 Tbsp. dressing in large skillet on medium heat. Add carrots, peppers and onions; stir-fry 2 to 3 min. or until crisp-tender. Spoon into large bowl; cover to keep warm. Add cabbage to skillet; stir-fry 2 min. or until crisp-tender. Add to carrot mixture; mix well. Cover.
• Add remaining dressing and meat to skillet; stir-fry 4 min. or until meat is done. Add broth mixture; stir-fry 2 min. or until heated through.
• Return cooked vegetables to skillet; stir-fry 1 min. or until heated through. Top with nuts.

SPICY BEEF AND VEGETABLE STIR-FRY

Steps:

• In a small bowl, combine the beef broth, soy sauce, cornstarch, and mustard, and stir until the cornstarch is dissolved. Set aside.
• cut the broccoli into bite-size pieces.
• In a nonstick wok or large nonstick skillet, warm the oil over medium-high heat until hot but not smoking. Add the broccoli, cauliflower, onion, and garlic, and stir-fry until the vegetables are crisp-tender and the onion begins to brown, 4 to 5 minutes.

BEEF AND VEGGIE FIVE-SPICE STIR-FRY

Steps:

• Place beef in a plastic bag and add hoison, soy and five-spice powder.
• Seal bag and turn to coat.
• Put in fridge for 1-12 hours.
• Heat oil in skillet and add half of the beef.
• Stir-fry until desired doneness.
• Cook rest of beef and move to the side.
• Add peas, corn, carrot and onion and cook until onion is soft.
• Put beef back in pan.
• Add 1 1/2 cans of beef broth and bring to boil.
• Whisk cornstarch and 1/2 can of beef broth.
• Add to mixture and stir until thickened.
• We like to serve over brown rice.