Beef Bulgogi And Vegetable Stir Fry Recipes

BEEF BULGOGI STIR-FRY

Steps:

• Put the ginger, soy, mirin, garlic, pineapple, chilli flakes, sugar and 1 tsp of the sesame oil in a food processor and blend until fine. Pour the marinade into a bowl, add the meat, mix well and leave to sit while you prepare the onion.
• Heat the remaining sesame oil in a large wok or frying pan until very hot. Add the onion and stir-fry for a few mins. Add the beef and the marinade, stirring constantly until it's cooked through, about 5 mins. Sprinkle with the sesame seeds and serve with rice and chopped spring onions.

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.

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.

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!

EASY SHEET PAN BEEF BULGOGI

Steps:

• Slice steak across the grain as thinly as possible. Add soy sauce, brown sugar, fish sauce, ginger, sesame oil, chile paste, sesame seeds, and garlic to a large bowl. Mix well. Add steak and marinate for 1 hour in the refrigerator, or up to overnight.
• Preheat the oven to 450 degrees F (230 degrees C). Remove steak from the refrigerator and bring to room temperature.
• Spray a sheet pan with cooking spray. Arrange onion and sugar snap peas on one side. Drizzle with enough olive oil to coat. Season with salt and pepper. Gently shake excess marinade off the steak and place on the other side of the pan.
• Bake in the preheated oven until steak is slightly charred on the edges, 10 to 12 minutes. Garnish with green onions.

BBQ BEEF & VEGETABLE STIR-FRY

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.

VEGETABLE BEEF STIR-FRY

Steps:

• Trim fat from beef and partially freeze.
• Thinly slice across the grain into matchstick-sized shreds.
• For sauce, stir together the soy sauce, water, green onions, sugar, cornstarch, sesame seeds, sesame oil, garlic, ginger, and pepper, and set aside.
• Cook rice.
• Meanwhile, spray cold wok with nonstick spray and preheat over medium heat.
• Add carrots to wok and stir fry for 2 minutes.
• Add the onion wedges and stir fry 3 minutes more.
• Add the bamboo shoots and stir fry 1 minute more or til veggies are crisp-tender.
• Remove veggies and add beef to wok.
• Stir fry 2-3 minutes.
• Push beef from center of wok to side and stir sauce, then add to center of wok.
• Cook & stir til sauce is thick and bubbly.
• Stir in meat, add veggies back in, and stir in cabbage.
• Stir all ingredients together to coat and heat thoroughly.
• Serve over rice.

SPICY BEEF BULGOGI

Steps:

• Place flank steak slices in a shallow dish.
• Mix soy sauce, sriracha sauce, green onion, sugar, whole dried peppers, garlic, sesame seeds, sesame oil, ground cayenne, and black pepper together in a bowl. Pour over steak. Cover with plastic wrap and refrigerate to marinate, at least 1 hour but preferably overnight.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Remove steak slices from marinade and grill on preheated grill until slightly charred and cooked through, 1 to 2 minutes per side.
• Simmer marinade in a wok or skillet over medium heat until thick and the consistency of gravy; pour over grilled steak.

STIR FRY BEEF AND VEGETABLES

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.