Chinese Beef Stir Fry Recipe 445

EASY CLASSIC CHINESE BEEF STIR FRY

Steps:

• Combine the cornstarch and 2 tbsp of water in a small bowl, mix until smooth.
• Mix in remaining Sauce ingredients EXCEPT the 1/3 cup water.
• Place the beef and 2 tbsp of Sauce in a bowl and mix gently. Set aside for 15 minutes.
• Add 1/3 cup water into the remaining Sauce. Set aside.
• Heat oil in wok over high heat. Add garlic and cook for 15 seconds.
• Add onion and cook for 1 minute.
• Add the beef and cook until it changes colour from red to light brown but not cooked through.
• Add bell pepper and carrots and stir fry for 30 seconds.
• Add Sauce and cook for 30 seconds.
• Add pak choy and scallions/shallots and cook for a further 1 minute until the Sauce is thickened.
• Remove from heat immediately.
• Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice! Garnish with sesame seeds and cilantro, if using.

CHINESE BEEF STIR-FRY

Steps:

• Season the beef with salt and pepper, to taste.
• Place the seasoned beef and cornstarch in a resealable gallon-sized bag and shake it to coat each piece.
• In a small mixing bowl, whisk together the ginger, soy sauce, and orange juice and set it next to the wok or skillet.
• Over high heat, heat a wok or large nonstick skillet with tall sides. When hot, add the oil and swirl it around to coat the surface. The oil will look like it is rippling.
• Add the garlic and red pepper flakes to the wok, and stir them around until fragrant, about 30 seconds, and take them out, reserving them on a plate.
• Add the coated beef to the skillet, stirring it around for 1-2 minutes.
• With the beef still in the skillet, add the broccoli, bell pepper, snow peas, and water chestnuts and stir them around until tender-crisp, about 2-4 minutes.
• Add the set-aside sauce and cooked garlic and red pepper flakes, and cook until the sauce is slightly thickened and coating the beef and vegetables, about for 1 minute. Remove from the heat, and serve with optional rice as desired.

BEEF STIR FRY RECIPE

Steps:

• Prepare the beef- Cut the flank steak into 1" chunks, against the grain (the grain is the length of the steak). Next, add the rest of the marinade ingredients, mix well and marinate for 10 minutes (though you could even leave it overnight).
• Mix the sauce- Combine all the sauce ingredients in a medium bowl and stir until fully combined. Set aside.
• Pan-fired beef- Add the canola oil to a large frying pan and heat on medium-high heat. Add the steak to the pan in a single layer (to get a good sear) and cook on each side for 1 minute. If you crowd the pan your steak with steam instead of sear. When the steak is done cooking remove it from the pan.
• Sauté the aromatics- To the same skillet add the remaining tablespoon of oil, along with the garlic to the pan and sauté for 10-15 seconds. Then add onion and mushrooms, stirring for 1 minute.
• Add the sauce- Add the sauce to the pan and bring to a simmer.
• Return the beef- Add the steak back and add red chili pepper in and let the sauce thicken for 20-30 seconds.The cornstarch we used on the steak should thicken the sauce, if you find it isn't thickening enough add 1 teaspoon of cornstarch to 1 tablespoon of cold water and stir to dissolve the cornstarch and add it to the pan.
• Serve- immediately with a side of rice.

FLAVORFUL BEEF STIR-FRY

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.

EASY CHINESE BEEF STIR-FRY

Steps:

• Use a sharp carving knife or a cleaver to cut the steak into thin slices that are about 1/8 inch thick and 1 1/2 to 2 inches long. If you like, go one step further and lay the strips on top of one another and cut again into thin strips.
• Measure out the stir-fry sauce into a small bowl or a measuring cup. Chop the garlic and set aside.
• Heat a wok or heavy skillet over medium-high heat until it is almost smoking. Add 2 tablespoons of the oil, tilting the wok and drizzling the oil so that it coats the sides of the pan.
• When the oil is hot, add half of the chopped garlic. You can test to see if the oil is hot by dropping in a small piece of garlic. If it sizzles, the oil is ready.
• Stir fry the garlic for 10 seconds.
• Add the beef by laying it flat in the pan. Let it brown briefly, then stir-fry the beef until it loses its redness and is nearly cooked through.
• Remove the stir-fried beef and drain in a colander or on paper towels.
• Heat the remaining 1 tablespoon oil of in the same wok or skillet. When the oil is hot, add the remainder of the garlic. Stir-fry for 10 seconds.
• Add the frozen vegetables. Stir-fry for 3 to 5 minutes or according to package directions. Splash the vegetables with a bit of water if the vegetables begin to dry out while you are stir-frying.
• Add the stir-fried beef back into the pan. Add the stir-fry sauce and bring to a boil. Stir-fry for 1 to 2 more minutes to mix everything together.
• Serve hot over cooked rice.