Beefgarlicscapesstirfry Recipes

BEEF MARINADE FOR A CHINESE STIR-FRY

Beef Marinade for a Chinese Stir-Fry image

This easy beef marinade recipe works well with thinly sliced sirloin or round beef and can be incorporated into any beef stir-fry recipe.

Provided by Rhonda Parkinson

Categories Entree

Time 17m

Yield 4

Number Of Ingredients 6

Ingredients

3/4 to 1 pound of sirloin or round beef, cut into thin slices
2 tablespoons oyster sauce
1 tablespoon dark soy sauce
1 teaspoon granulated white sugar (or soft brown sugar)
1 teaspoon salt
1/4 teaspoon black pepper (or to taste)

Steps:

Gather the ingredients.
Place the thinly sliced beef in a bowl.
Add the ingredients-oyster sauce, soy sauce, sugar, salt, and pepper-one at a time.
Gently mix to combine and let marinate for 15 minutes, or as the recipe instructs.

Nutrition Facts : Calories 305 kcal, Carbohydrate 2 g, Cholesterol 99 mg, Fiber 0 g, Protein 30 g, SaturatedFat 8 g, Sodium 1050 mg, Sugar 1 g, Fat 19 g, ServingSize 1 portion (1 serving), UnsaturatedFat 0 g

BEEF & GARLIC SCAPES STIR FRY

Beef & Garlic Scapes Stir Fry image

Garlic scapes appear in many Chinese dishes. If you don't grow garlic or can't buy scapes at a country market, substitute with green onions or green beans.

Provided by CountryLady

Categories Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon minced gingerroot
1 teaspoon sesame oil
2 garlic cloves, minced
1/2 teaspoon pepper
1 lb grilling top sirloin steak
3 cups garlic scapes, 1 inch pieces
1 small hot red pepper
2 tablespoons vegetable oil
1/4 teaspoon salt
1/4 cup beef stock

Steps:

Whisk first 6 ingredients together in a bowl.
Slice beef across the grain into thin strips, add to bowl& toss to coat; let stand for 15 minutes.
Cook garlic scapes in a pot of boiling salted water until tender-crisp, about 2 minutes; drain& refresh under cold water.
Drain again, pat dry& set aside.
Wearing rubber gloves, cut hot pepper in half lengthwise, deseed& finely slice.
Heat 1 tbsp of the oil in a wok or deep skillet over high heat.
Stir fry beef in batches, using remaining oil as necessary, until browned but still pink inside, about 2 minutes; transfer to a bowl.
Stir fry hot pepper& salt for 1 minute; return beef, any accumulated juices, scapes& stock to wok and stir fry until hot, about a minute.

BIG BEEF AND GARLIC ITALIAN STIR-FRY

Big Beef and Garlic Italian Stir-Fry image

Yield 4 servings

Number Of Ingredients 13

Ingredients

Coarse salt
1 bunch of broccoli rabe, coarsely chopped
4 tablespoons extra-virgin olive oil (EVOO) (4 times around the pan)
5 large garlic cloves, carefully cracked from the skins and very thinly sliced
2 pounds flank steak, thinly sliced against the grain
Coarse black pepper
1 medium yellow onion, thinly sliced
1 red bell pepper, cored, seeded, and thinly sliced
1/2 teaspoon crushed red pepper flakes
2 tablespoons balsamic vinegar (eyeball it)
A handful of fresh flat-leaf parsley, chopped
1/2 cup shaved Parmigiano-Reggiano, shaved from a wedge of Parm using a vegetable peeler
Crusty bread, warmed, to pass at the table

Steps:

Bring a medium sauce pot of water to a boil, salt it, then add the broccoli rabe and cook for 5 minutes. Drain in a colander, scatter on a cookie sheet or large plate to quick-cool, then reserve.
Add the EVOO to a large nonstick skillet and arrange the sliced garlic in an even layer. Turn the heat on medium low and slowly brown the garlic, about 3 to 4 minutes. Keep an eye on it; the garlic can go from golden brown to burned very quickly. Once the garlic is golden brown, remove it with a slotted spoon to a plate lined with a paper towel.
Turn the heat up to high. Once the oil ripples and begins to smoke, add the beef to the pan in an even layer and season it with salt and pepper. Do not move the beef for at least 2 to 3 minutes. Give it time to caramelize. If you force it, you will rip the meat and make it tough. Once it is well browned on one side, stir the beef and continue to cook for 1 more minute. Remove the beef from the skillet with a slotted spoon and reserve it on a plate.
Return the skillet to the heat and add the onions, bell peppers, red pepper flakes, salt, and pepper. Cook, stirring frequently, for 3 minutes, or until the onions and peppers are tender. Add the reserved broccoli rabe, toss, and stir to combine. Season with salt and pepper and continue to cook for 2 minutes. Add the reserved beef and the golden garlic. Add the balsamic vinegar and cook for 1 to 2 more minutes to finish cooking the beef. Turn off the heat and add the parsley. Toss it all together and serve immediately, garnishing each serving with shaved Parmigiano curls. Serve with hot crusty bread.

GARLIC BEEF STIR-FRY

Garlic Beef Stir-Fry image

Cook a beef stir-fry for the veggie lovers in your family. This Garlic Beef Stir-Fry is easy, garlicky and yep, it's a Healthy Living recipe, too!

Provided by My Food and Family

Categories Home

Time 30m

Yield Makes 4 servings, about 2 cups each.

Number Of Ingredients 9

Ingredients

2 cups instant brown rice, uncooked
1 lb. beef sirloin steak, well trimmed, cut into thin strips
1/2 cup KRAFT Balsamic Vinaigrette Dressing, divided
2 cloves garlic, minced
1 Tbsp. cornstarch
5 cups mixed cut-up fresh vegetables (red peppers, broccoli, green onions)
2 Tbsp. lite soy sauce
1 tsp. ground ginger
1/4 cup PLANTERS Dry Roasted Peanuts, chopped

Steps:

Cook rice as directed on package.
Meanwhile, toss meat with 1 Tbsp. of the dressing and the garlic. Add cornstarch; mix well. Heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add meat mixture; stir-fry 3 min. or until meat is cooked through. Remove from skillet; cover to keep warm.
Add vegetables, soy sauce, ginger and remaining dressing to skillet; stir-fry 5 min. or until vegetables are crisp-tender. Return meat mixture to skillet; stir-fry 1 min. or until meat is heated through and sauce is thickened, stirring occasionally. Serve over rice; sprinkle with peanuts.

Nutrition Facts : Calories 510, Fat 20 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 30 g

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