Big Beef And Garlic Italian Stir Fry Recipes

BIG BEEF AND GARLIC ITALIAN STIR-FRY

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.

STIR-FRIED BEEF WITH GARLIC AND ROSEMARY

Steps:

• Heat broiler. Brush a rimmed baking sheet with oil and arrange slices in a single layer; brush 1 teaspoon oil over tops. Broil 4 inches from heat, without turning, until golden and browning in spots, 20 to 25 minutes.
• Meanwhile, season steak with salt. In a large skillet, heat oil over high and swirl to coat. In batches, cook steak, undisturbed, until brown on one side, 2 minutes (do not crowd pan). Flip and cook until cooked just cooked through, 1 minute. Transfer to a plate.
• Add broccoli and 1/3 cup water to skillet and cook until broccoli is bright green and water almost evaporates, about 2 minutes. Add garlic and rosemary and cook, stirring, until fragrant, 15 seconds. Add vinegar and bring to a boil. Remove from heat, return steak to skillet and toss to coat. Add butter and swirl until melted. Season with salt. Serve over polenta slices.

ITALIAN BEEF STIR FRY

Steps:

• Stir fry garlic for one minute.
• Add beef strips.
• Stir fry 2 minutes.
• Season with salt and pepper.
• Remove.
• Add zucchini to pan.
• Stir fry until tender crisp.
• Return beef to skillet.
• Add tomatoes and dressing.
• Heat through.
• Serve over pasta.
• Sprinkle with Parmesan.

VERY QUICK STIR FRY VEGETABLES WITH AN ITALIAN FLAIR

Steps:

• Preheat wok or large skillet. Add olive oil.
• When very hot, add all vegetables.
• Stir fry for 3-5 minutes.
• Add bouillon, balsamic vinegar, and water.
• Quickly cover and let steam for 1-2 minutes.
• Season with salt and pepper to taste and toss.
• Sprinke with cheese and serve.