Chilli Garlic Beef Stir Fry Recipes

CHILI BEEF STIR-FRY WITH SCALLIONS AND SNOW PEAS

Chili Beef Stir-Fry with Scallions and Snow Peas image

Provided by Aida Mollenkamp

Time 25m

Yield 3 to 4 servings

Number Of Ingredients 13

Ingredients

2 tablespoons chili-garlic sauce
2 tablespoons soy sauce
2 tablespoons mirin or sherry
1 teaspoon honey
2 teaspoons toasted sesame oil
2 teaspoons cornstarch
1 pound flank steak, trimmed and frozen briefly
Salt and freshly ground black pepper
2 tablespoons vegetable oil
6 scallions, ends trimmed and thinly sliced
4 garlic cloves, minced
1 tablespoon grated ginger
12 ounces snow peas

Steps:

Whisk the chili-garlic sauce, soy sauce, mirin, honey, sesame oil, and cornstarch together in a small bowl and set aside. Cut the beef lengthwise along the grain into 3 or 4 (2-inch) wide pieces. Slice each piece of beef across the grain into paper thin pieces, about 1/8-inch thick. Pat the beef dry and season well with salt and pepper, to taste.
Heat 1 tablespoon of the oil in a medium nonstick skillet over high heat just until smoking. Add the beef and cook, stirring rarely, until well browned, about 4 to 5 minutes. Remove to a plate.
Return the skillet to the stove over medium-low heat. Add the remaining 1 tablespoon of oil, half of the scallions, the garlic, and the ginger, and cook until just fragrant and starting to color, about 30 seconds. Stir in the snow peas, and cook, stirring occasionally, until bright green, about 2 minutes. Whisk in the chili-garlic sauce mixture, then remove the pan from the heat, and add the beef and accumulated juices. Toss to coat and transfer to a serving platter. Serve immediately sprinkled with remaining scallions.

Nutrition Facts : Calories 436 calorie, Fat 20.5 grams, SaturatedFat 4 grams, Cholesterol 50 milligrams, Sodium 1162 milligrams, Carbohydrate 21 grams, Fiber 4 grams, Protein 37 grams, Sugar 12 grams

CHILLI AND GARLIC BEEF NOODLE STIR-FRY

Chilli and Garlic Beef Noodle Stir-Fry image

Make and share this Chilli and Garlic Beef Noodle Stir-Fry recipe from Food.com.

Provided by ImPat

Categories One Dish Meal

Time 35m

Yield 4 main meals, 4 serving(s)

Number Of Ingredients 16

Ingredients

440 g rice noodles (Packet Kantong Inspirations specified)
1 1/2 tablespoons sweet chili sauce
1 tablespoon lime juice (freshly squeezed)
2 teaspoons soy sauce (salt-reduced or gluten free soy sauce)
1 teaspoon olive oil
500 g rump steak (lean trimmed of fat and thinly sliced diagonally across grain)
1 red capsicum (large cut into strips)
2 zucchini (large cut into sticks)
200 g mushrooms (Swiss brown suggested quartered)
2 garlic cloves (finely chopped)
4 cm ginger (fresh finely shredded)
1 bunch choy sum (baby leaves removed from stalks, washed)
2 tablespoons water
2 spring onions (thinly sliced diagonally)
1/2 cup coriander leaves (fresh to serve)
lime wedge (to serve)

Steps:

Put noodles in a medium heatproof bowl and cover with boiling water and set aside for 2 minutes and then drain and separate the noodles and set aside.
Put the sweet chilli sauce, lime juice and soy sauce in a small bowl, stir to combine and set aside.
Brush a little oil over a large wok and heat on high until the wok is hot and then add half of the beef and stir fry for 2 minutes or until beef is almost cooked and then transfer to a plate.
Brush the wok with a little more oil and reheat wok on high and repeat with remaining beef and then remove beef from wok and add to the first batch of beef.
Brush the wok with remaining oil and heat on medium-high and add the capsicum, zucchini, mushroom, garlic, ginger and choy sum stalks and stir fry for 2 minutes and then add the water and choy sum leaves and cook covered tossing twice for 2 minutes or until the vegetables are just tender.
Add noodles, beef and spring onion to the wok and toss to combine and then add the sauce and toss once more to combine and heat through.
Top with coriander leaves to serve and accompany with lime wedges.

Nutrition Facts : Calories 699.3, Fat 17.5, SaturatedFat 6.4, Cholesterol 93.8, Sodium 447.5, Carbohydrate 99.2, Fiber 4, Sugar 4.7, Protein 32.8

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