Beef Shiitake And Green Bean Stir Fry Recipes

BEEF, SHIITAKE, AND GREEN BEAN STIR FRY

Steps:

• To cut the beef into thin strips, it really helps to place it in the freezer for about 15-30 minutes, which will make it easier to cut. Cut the beef in half lengthwise, with the grain. Then slice each half of beef against the grain, into thin pieces, about ¼-1/8 inch thin strips.
• Marinate in 2 Tablespoons soy sauce. I really like the taste of Tamari. Set aside for 15 minutes, while prepping the rest of the ingredients.
• In a 12 inch nonstick skillet, heat ½ Tablespoon of oil on high heat. Drain the beef and sauté on high heat in two batches for about 3 minutes, until the beef is spotty brown on one side. You will have some of the oil left each time, just add a bit more to the skillet if needed. Set the beef aside in a large bowl.
• In the same skillet, add the onion and peppers. Saute on high heat for 3-5 minutes, until tender. Set aside with the beef.
• Using the same skillet again, add another ½ Tablespoon of oil and add the shiitake mushrooms, cook for about 3 minutes.
• Add the green beans, mix to combine and cook for 1-2 minutes on high heat, until the green beans are spotty brown.
• Make a space in the middle of the skillet and add the garlic and ginger, cooking for about 30 seconds, until fragrant.
• Mix to combine and pour in ½ cup of chicken broth, reduce the heat to medium, cover the skillet and cook until most of the broth is absorbed and the beans are as tender as you like them. Meanwhile, combine all the sauce ingredients together. When the beans are cooked through, pour in the sauce into the skillet, increase the heat to high and cook for just a few minutes until the sauce thickens up.
• Return the beef, onion and peppers to the skillet, mix to combine and just heated through.
• Serve with noodles or rice. Garnish with green onions.

SHIITAKE-BEEF STIR-FRY

Steps:

• Combine beef, 2 tablespoons soy sauce, Sherry, garlic, ginger and sesame oil in medium bowl. Cover; chill 1 to 2 hours.
• Soak mushrooms in 2 cups hot water until soft. Drain mushrooms, reserving liquid. Cut mushroom caps into quarters; discard stems. Combine broccoli and mushroom liquid in shallow medium saucepan. Cover and boil until broccoli is just crisp-tender, about 3 minutes. Using slotted spoon, transfer broccoli to plate. Boil liquid until reduced to 3 tablespoons, about 4 minutes. Pour liquid into small bowl and cool completely. Whisk cornstarch into mushroom liquid. Set aside.
• Heat vegetable oil in heavy large nonstick wok or skillet over high heat until almost smoking. Add mushrooms and stir-fry 1 minute. Add beef mixture and green onions and stir-fry until beef is almost cooked through, about 3 minutes. Toss in broccoli and stir until broccoli is heated through, about 1 minute. Pour in cornstarch mixture and stir until liquid boils and thickens, about 30 seconds. Transfer to platter. Season generously with pepper and serve, passing soy sauce separately.

BEEF AND GREEN BEAN STIR-FRY

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.

BEEF, SHIITAKE, AND SNOW PEA STIR-FRY

Steps:

• Sprinkle beef with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Add ginger and mushrooms; stir-fry until mushrooms are tender, about 3 minutes. Add beef to skillet; stir-fry until beef browns but is still pink in center, about 1 minute. Add snow peas, half of green onions, and half of cilantro; stir-fry 1 minute. Stir in hoisin, chili-garlic sauce, and five-spice powder; sauté until peas are crisp-tender, 1 to 2 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with remaining green onions and cilantro.