SPICY BEEF & PEPPER STIR-FRY
Think of this stir-fry as your chance to play with heat and spice. I balance the beef with coconut milk and a spritz of lime. -Joy Zacharia, Clearwater, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, toss beef with ginger, 2 garlic cloves, pepper and 1/2 teaspoon salt; let stand 15 minutes. In a small bowl, whisk coconut milk, sugar, chili sauce, lime zest, lime juice and remaining salt until blended., In a large skillet, heat 1 tablespoon oil over medium-high heat. Add beef; stir-fry until no longer pink, 2-3 minutes. Remove from pan., Stir-fry red pepper, red onion, jalapeno and remaining garlic in remaining oil just until vegetables are crisp-tender, 2-3 minutes. Stir in coconut milk mixture; heat through. Add spinach and beef; cook until spinach is wilted and beef is heated through, stirring occasionally. Sprinkle with green onions and cilantro.
Nutrition Facts : Calories 312 calories, Fat 16g fat (5g saturated fat), Cholesterol 46mg cholesterol, Sodium 641mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges
FIVE-SPICE BEEF STIR FRY
Make and share this Five-Spice Beef Stir Fry recipe from Food.com.
Provided by carolinajewel
Categories Meat
Time 45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Cut steak lengthwise in half, then crosswise into thin strips. Place beef in shallow glass baking dish. Combine soy sauce and 2 tablespoons cornstarch in small bowl. Pour soy sauce mixture over beef, toss to coat thoroughly. Set aside.
- Meanwhile, heat 1 tablespoon oil 1 minute in large nonstick skillet or wok over high heat until hot. Add carrots. Stir-fry 3 to 4 minutes or until edges begin to brown. Remove carrots and set aside.
- Reduce heat to medium-high. Add 1 tablespoon oil, bell peppers, onion and red pepper flakes; stir-fry 4 minutes or until onions are translucent. Remove vegetables and set aside separately from carrots.
- Add remaining 1 tablespoon oil to skillet. Add half of the beef; stir-fry 2 minutes or until beef is barely pink in center. Remove beef to large bowl. Repeat with the remaining beef.
- Meanwhile, in small bowl, combine water, brown sugar, bouillon granules, five-spice powder and remaining 1 1/2 teaspoon cornstarch; stir until smooth.
- Add bouillon mixture, bell peppers and onions to skillet; bring to a boil. Cook and stir 2 to 3 minutes or until slightly thickened.
- Toss rice with carrots; place on serving platter. Spoon beef mixture over rice and sprinkle peanuts over beef mixture.
Nutrition Facts : Calories 735.6, Fat 38.7, SaturatedFat 10, Cholesterol 76, Sodium 671.1, Carbohydrate 65.6, Fiber 5.5, Sugar 11.6, Protein 32.6
FIVE-SPICE BEEF STIR-FRY
Five-spice powder and toasted sesame dressing give this weeknight-quick beef stir-fry its delicious Asian-style appeal.
Provided by My Food and Family
Categories Home
Time 25m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Mix broth, stir-fry sauce and five-spice powder until blended; set aside.
- Heat 1 Tbsp. dressing in large skillet on medium heat. Add carrots, peppers and onions; stir-fry 2 to 3 min. or until crisp-tender. Spoon into large bowl; cover to keep warm. Add cabbage to skillet; stir-fry 2 min. or until crisp-tender. Add to carrot mixture; mix well. Cover.
- Add remaining dressing and meat to skillet; stir-fry 4 min. or until meat is done. Add broth mixture; stir-fry 2 min. or until heated through.
- Return cooked vegetables to skillet; stir-fry 1 min. or until heated through. Top with nuts.
Nutrition Facts : Calories 200, Fat 10 g, SaturatedFat 1.5 g, TransFat 0.5 g, Cholesterol 35 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 17 g
SPICY BEEF WITH PEPPERS
Meet the Cook: I've enjoyed cooking and baking since I was just a girl - and my husband and I now have eight grandchildren! But this recipe is actually his. He's a meat cutter, and we'll have this dish as often as once a week (it's as good, if not better, reheated). We've made this for family dinners, picnics, potlucks...it's so popular I make sure I have a copy of the recipe to pass out. -Patricia Ann Fredell, Orion, Illinois
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4-6 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine 1 tablespoon cornstarch with 2 tablespoons sherry, 2 tablespoons soy sauce, garlic and pepper flakes. Add beef and toss to coat. Set aside. , In another bowl, combine water with remaining cornstarch, sherry and soy sauce. Set aside. , In a wok or skillet, heat 1 tablespoon oil on medium-high. Add green and red peppers; stir-fry 3 minutes. Remove peppers to a platter., Add remaining oil and half of the beef; stir-fry until no longer pink. Remove and stir-fry remaining beef., Return peppers and beef to pan. Stir cornstarch mixture and add to pan; bring to a boil, stirring constantly. Cook 1 minute or until thickened. Serve with rice.
Nutrition Facts :
FIVE-SPICE BEEF AND PEPPER STIR-FRY
Make and share this Five-Spice Beef and Pepper Stir-Fry recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Boil water for rice and prepare to package directions.
- Add beef broth to a small pan over low heat to warm the broth.
- Heat a wok-shaped skillet over high heat; add oil (it will smoke) and beef pieces; stir-fry for 3 minutes, then remove meat from pan.
- Return pan to heat and add peppers and onions; stir-fry 2 minutes, and then stir the meat back into the pan.
- Add in sherry and stir-fry until liquid almost evaporates, about 1 minute.
- Add in tamari; dissolve cornstarch with a ladle of warm beef broth; add beef broth to the pan, then the cornstarch combined with broth, the five-spice powder, and black pepper.
- Stir until it thickens enough to coat the back of a spoon.
- Adjust seasonings to taste; add more tamari or salt if necessary.
- Remove from heat; fill dinner bowls with beef stir-fry; with an ice cream scoop, place a nicely rounded scoop of rice on top of beef.
- Garnish with chopped scallions and smoked almonds.
Nutrition Facts : Calories 985, Fat 44.3, SaturatedFat 12.7, Cholesterol 114.3, Sodium 896.5, Carbohydrate 74.7, Fiber 5.8, Sugar 5, Protein 43.9
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