MARINATED BEEF STIR FRY
I made this up using the marinade recipe from my Marinated and Crumbed Pork Schnitzel dish. I believe it is quite tasty :) You can make it with the vegetables I used, leave them out, or, use what you have on hand.
Provided by Jen T
Categories Meat
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Slice meat across the grain into strips and place in a glass dish.
- Mix together the soy sauce, lemon juice and garlic and pour over the meat mixing well.
- Leave to marinate for approx 2hours to get the best flavour or longer if you wish.
- Meanwhile steam the brocolli, cauliflower & carrots or cook til just crisp tender in a microwave.
- When ready to cook, drain meat reserving the marinade.
- Heat oil in a large pan or wok until very hot.
- Add beef strips and cook quickly to seal. You may need to do this in 2 batches.
- Add the onion & cook, stirring til lightly browned.
- Add in the drained vegetables and toss to mix.
- Mix the cornflour with a little cold water and then add in the reserved marinade and more water to make 1 cup liquid.
- Add the liquid to the pan and stir til thickened and heated through.
- Serve over steamed rice and top with sliced spring onions.
MARINATED BEEF STIR-FRY
"I love this quick-and-easy stir-fry because everything but the cooking can be done in advance," writes Marian Johnson of Brawley, California. "It's great with sourdough bread and a fresh tomato and cucumber salad. Or, serve it with warm tortillas and hot sauce. The meat is easier to slice into nice even strips if it's partially frozen."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 3 servings.
Number Of Ingredients 13
Steps:
- In a large resealable plastic bag, combine the wine, 4 tablespoons oil, chili powder, garlic, cumin, salt, ginger and pepper; add beef. Seal bag and turn to coat; refrigerate for at least 12 hours. , In a large skillet or wok, stir-fry the onion, zucchini, carrot and peppers in remaining oil for 4-5 minutes or until crisp-tender. Remove and keep warm. , Drain and discard marinade. Stir-fry beef for 5-6 minutes or until no longer pink; drain. Return vegetables to the pan; stir-fry for 2-3 minutes or until heated through.
Nutrition Facts : Calories 268 calories, Fat 20g fat (4g saturated fat), Cholesterol 32mg cholesterol, Sodium 112mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 3g fiber), Protein 14g protein. Diabetic Exchanges
BEEF STIR-FRY
Our quick and easy beef stir-fry can be whipped up in one pan using just a handful of ingredients. This takeaway classic is perfect for a family midweek meal.
Provided by Good Food team
Categories Dinner
Time 30m
Number Of Ingredients 7
Steps:
- Put the beef in a medium non-metallic bowl and cover with the vinegar, soy and Worcestershire sauce. Leave to marinate for 20 mins, or if you have the time, overnight.
- Heat a small dry wok until it's very hot. Tip in the beef, marinade and spring onions, stir fry for 2 mins. Add the roasted peppers, then stir fry for a further 2 mins. Divide the stir fry between shallow bowls and serve with some boiled rice.
Nutrition Facts : Calories 433 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 38 grams protein, Sodium 3.14 milligram of sodium
COLORFUL BEEF STIR-FRY
I really like this beef stir-fry recipe. Who couldn't love the easy sesame-ginger marinade and the vibrant mix of vegetables? -Deb Blendermann, Boulder, Colorado
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 cups.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 318 calories, Fat 8g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 542mg sodium, Carbohydrate 41g carbohydrate (8g sugars, Fiber 4g fiber), Protein 21g protein. Diabetic Exchanges
FLAVORFUL BEEF STIR-FRY
A beef stir-fry that has wonderful flavors without using a ton of spices. Fresh ginger mixes will with the soy sauce and makes a quick and easy sauce. Lots of veggies add color and crunch.
Provided by Kitchenista Jane
Categories World Cuisine Recipes Asian Chinese
Time 1h10m
Yield 4
Number Of Ingredients 17
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.
Nutrition Facts : Calories 664.9 calories, Carbohydrate 104.6 g, Cholesterol 38.6 mg, Fat 13.8 g, Fiber 11.7 g, Protein 30.5 g, SaturatedFat 3 g, Sodium 1593.6 mg, Sugar 12 g
BEEF STIR-FRY MARINADE
Here is a handy marinade that I use for beef stir-fries. The combination of fish sauce and soy sauce gives the meat a wonderful savoriness that is uniquely Vietnamese.
Yield enough for 3/4 pound beef
Number Of Ingredients 5
Steps:
- In a shallow bowl, combine the cornstarch, sugar, pepper, fish sauce, and soy sauce and stir to mix. Add the beef called for in the recipe, turn to coat the meat evenly, and set aside to marinate while you ready the remaining ingredients for the stir-fry.
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