Food Network Beef Stir Fry Recipes

CUMIN BEEF STIR-FRY

Steps:

• Season the steak with salt and pepper. Finely grind 2 teaspoons cumin seeds in a spice grinder (or grind them with the bottom of a skillet). Toss the steak with the ground cumin, soy sauce, sesame oil and sugar in a large bowl; let sit 10 minutes. Meanwhile, chop the bell pepper, slice the chile into very thin rounds and cut the scallions into 1-inch pieces.
• Preheat a large skillet or wok over high heat until very hot. Add 1 tablespoon vegetable oil, then add the bell pepper, chile, scallions and a pinch of salt. Cook, undisturbed, until the vegetables are charred in spots, about 2 minutes. Toss a few times and continue cooking until crisp-tender, about 1 more minute; remove to a large plate.
• Add the remaining 1 teaspoon vegetable oil to the skillet, then add the steak, spreading it out in an even layer. Sprinkle with the remaining 2 teaspoons whole cumin seeds and cook, undisturbed, until the steak is crisp around the edges and charred in spots, 3 to 5 minutes. Toss a few times and continue cooking until just cooked through, 2 to 3 minutes. Drain off any fat from the skillet, then return the vegetables to the pan along with half the cilantro; toss. Serve over the rice and top with the remaining cilantro.

TERIYAKI BEEF STIR-FRY

Steps:

• Cut the beef into 1-by-2-by-1/4-inch strips. Put in a bowl and coat with the brown sugar, lime zest, 3 tablespoons of the soy sauce and some black pepper. Set aside for a few minutes while you make the sauce.
• Whisk together the teriyaki sauce, cornstarch, sesame oil, rice vinegar, lime juice and remaining 3 tablespoons soy sauce in a bowl.
• Heat a large skillet over medium-high heat. Add 1 tablespoon of the vegetable oil. Add the beef and stir-fry until brown around the edges, 2 to 3 minutes. Remove to a plate and keep warm.
• Add the remaining 2 tablespoons vegetable oil to the skillet. Add the garlic, ginger and jalapeno and cook for 30 seconds. Add the green beans, carrots and bell pepper and stir-fry for 1 minute. Add the snow peas. Add the beef with its juices and the sauce and cook for another minute.
• Serve over rice and garnish with scallions and sesame seeds.

FOOD NETWORK BEEF STIR FRY

Steps:

• Make a marinade out of 1 egg yolk, 1 Tbs. cornstarch, and 1 Tbs. rice wine by whisking together. Slice the steak against the grain in thin strips, season with salt and pepper and coat well in the marinade. Put in the fridge for 1 hour.
• Make the sauce out of 1/2 cup chicken broth, 1 Tbs. cornstarch, 2 Tbs. soy sauce, 2 Tbs. rice wine or sherry, 1/2 teaspoons sesame oil, 2 teaspoons sambal olek, 2 Tbs. soy sauce and 1 Tbs. sugar.
• Heat 1/2 Tbs. oil in a wok or deep skillet over Med-Hi heat. Drain any excess marinade from the steak. Put in the wok and cook until lightly browned, 1 minute or so.
• Remove the steak from the wok and set aside.
• Add enough water to the wok to equal about 1 Tbs. Add the ginger and garlic and stir for about 30 seconds.
• Add the onion mushrooms and broccoli, stir, cover and cook for 2 minutes. Add the red pepper, stir and cook 2 minutes uncovered.
• Stir in the sauce, 1/4 cup loosely packed basil leaves and steak and cook for 2-3 minutes more uncovered until the sauce has thickened and the veggies are tender crisp.
• Serve over rice.

SPICY BEEF STIR-FRY

Steps:

• Whisk the cornstarch with 2 tablespoons rice wine in a medium bowl; add the beef, season with salt and pepper and toss to coat. Set aside for 15 minutes.
• Mix the remaining 1 tablespoon rice wine, the oyster sauce and sesame oil in a large bowl; set the bowl near the stove.
• Heat a wok or large nonstick skillet over high heat until very hot, about 1 minute. Add 3 tablespoons peanut oil, then the ginger, garlic and chiles; stir-fry until fragrant, about 1 minute. Add the beef and cook, stirring or shaking the skillet occasionally, 1 to 2 minutes. Transfer the beef with a slotted spoon to the sauce mixture and toss.
• If the pan is dry, add 1 tablespoon peanut oil, then add the onion and stir-fry until just soft, about 2 minutes. Add the bok choy and sugar; stir-fry until just wilted, 1 to 2 minutes. Return the beef and any juices to the pan and stir to combine. Serve over the rice.

BEEF AND VEGETABLE STIR FRY

Steps:

• In a large skillet or wok, heat 1 tablespoon of oil over high heat. Add the beef and stir-fry for about 3 minutes. Remove beef and reserve. To the same wok, add the remaining oil and saute the onions, garlic, and ginger. Add the stir-fry vegetable medley, mushrooms, water chestnuts, and red bell peppers. Stir-fry for about 3 minutes and return the beef to the wok. Stirring constantly, add the oyster sauce and crushed red pepper flakes. In a small bowl, whisk the stir-fry seasoning mix with 1/8 cup water until combined. Add the seasoning mixture to the wok and stir for another 3 minutes. Serve with steamed instant white rice.

VEGIE BEEF STIR-FRY

Steps:

• Brown steak strips in a frying pan, set aside when browned.
• Stir-fry the onion and carrot and cauliflower for about 5 minutes.
• Add the brocolli and capsicums, stir-fry for a couple of minutes and add all of the canned ingredients.
• Stir-fry for a few more minutes and re-add the steak, add the sauce/honey/garlic and stir until well combined.
• Put the lid on the frying pan, and let simmer.
• After 10minutes, turn off the frying pan, give it a good stir, and let sit for an extra 15minutes to cool and to seep in a bit more flavour.
• Serve over rice.

ORANGE SESAME BEEF STIR-FRY

Steps:

• Place beef in a ziploc bag. Combine orange juice, soy sauce, ginger, garlic powder and cayenne pepper. Reserve half of the marinade; pour remaining marinade over steak. Marinate in refrigerator for 15 minutes.
• While meat is marinating, toast sesame seeds in a dry skillet over medium-high heat, stirring frequently, until seeds are golden-brown and fragrant. Pour seeds out of the hot pan to avoid overtoasting. Set aside.
• Heat oil in a large skillet over high heat. Add beef and 3 teaspoons toasted sesame seeds; saute about 3 minutes or until beef is browned. Remove from skillet; keep warm. Add vegetables to skillet; cook, stirring, until crisp-tender, about 3 to 5 minutes.
• Combine reserved marinade with cornstarch and sugar. Add to skillet; bring to a boil. Return beef to skillet. Stir and heat through. Top with remaining 1 teaspoon toasted sesame seeds. Serve over rice, if desired.

ITALIAN BEEF STIR-FRY

Steps:

• Stir fry garlic in oil for 1 minute.
• Add beef strips.
• Stir fry 1 1/2 minutes.
• Season with salt and pepper.
• Remove beef.
• Add zucchini and stir fry 2-3 minutes until tender crisp.
• Return beef to skillet.
• Add tomatoes and dressing.
• Heat through.
• Serve over hot pasta.
• Sprinkle with parmesan.

THE BEST EASY BEEF AND BROCCOLI STIR-FRY

Steps:

• In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.
• Add beef and toss.
• In a large skillet or wok over medium-high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.
• Stir-fry onion in remaining oil for 4-5 minutes until softened. Add the broccoli and cook for 3 minutes until the broccoli is tender but still crisp. Return beef to pan.
• Combine soy sauce, brown sugar, ginger and remaining 1 tablespoon cornstarch and 1/2 cup water until smooth; add to the pan.
• Cook and stir for 2 minutes.
• Serve over rice and garnish with toasted sesame seeds (optional).

BEEF AND BROCCOLI STIR FRY (ROC) (CHEF S.L. HARRIS)

Steps:

• mix 10 tbs cornstarch, garlic, and water till smooth.
• coat beef with cornstarch mixture.
• stir fry beef in 5 tbs oil till 140* internal temp, remove from heat and keep warm.
• stir fry the Veggies in remaining oil for 4 minutes.
• return beef to pan.
• mix remaining corn starch, soy sauce, ginger, brown sugar , and remaining water till smooth.
• add sauce to pan, cook 2 minutes.
• serve over cooked rice.

BEEF AND SCALLION STIR FRY

Steps:

• In a small bowl,whisk together 3/4 cup water,hoisin sauce,vinegar,cornstarch,3/4 t. salt/ and 1/2 t. pepper flakes; set aside.
• Heat 1 T. oil in a wok or large nonstick skillet over high heat.
• In two batches, cook steak until lightly browned,turning, for about 2 minutes per batch.Transfer to a plate.
• Add remaining 1 t. oil to wok or pan along with garlic and whites of scallions.
• Cook, tossing often,until fragrant, about 1 minute.
• Whisk hoisin mixture to combine, add to pan along with scallion greens.
• Return meat to pan; cook, tossing to coat with sauce, 1 minute.
• Remove from heat and serve immediately, over rice and sprinkled with additional pepper flakes, if desired.

SPICED BEEF & ASPARAGUS STIR FRY

Steps:

• Remove any hard fat from around edge of steaks. Cut steaks crosswise into thin slices.
• Combine marinade ingredients in a zipper-lock plastic bag or baking dish, add beef, and toss to coat evenly. Refrigerate 1 to 4 hours.
• Heat 1 teaspoon of the oil in a 12-inch nonstick skillet over high heat until very hot. Add one-third of the beef. Stir-fry 1-1/2 minutes until no longer pink and transfer to a large shallow serving bowl. Repeat twice with remaining beef.
• Add remaining teaspoon of oil to skillet along with asparagus and sesame seeds. Stir-fry 3 minutes. Add tomatoes and stir to heat through, 1 minute. Toss vegetables with meat and accumulated juices. Serve immediately.

VEGETABLE BEEF STIR-FRY

Steps:

• Trim fat from beef and partially freeze.
• Thinly slice across the grain into matchstick-sized shreds.
• For sauce, stir together the soy sauce, water, green onions, sugar, cornstarch, sesame seeds, sesame oil, garlic, ginger, and pepper, and set aside.
• Cook rice.
• Meanwhile, spray cold wok with nonstick spray and preheat over medium heat.
• Add carrots to wok and stir fry for 2 minutes.
• Add the onion wedges and stir fry 3 minutes more.
• Add the bamboo shoots and stir fry 1 minute more or til veggies are crisp-tender.
• Remove veggies and add beef to wok.
• Stir fry 2-3 minutes.
• Push beef from center of wok to side and stir sauce, then add to center of wok.
• Cook & stir til sauce is thick and bubbly.
• Stir in meat, add veggies back in, and stir in cabbage.
• Stir all ingredients together to coat and heat thoroughly.
• Serve over 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.

BEEF STIR FRY

Steps:

• Place the steak in a bowl with the cornflour.Chinese 5 spice and soy sauce.Mix well and leave to marinate for 20 minutes.
• Meanwhile , split the broccoli into florets.Slice the stalks diagonally into thin oval shapes and the florets into small heads.
• Heat the oil in a wok or large frying pan , add the marinated steak , ginger and garlic and stir fry for for 3 to 4 minutes.
• Add the pepper, broccoli and salad onions and stir fry for 2 minutes.
• Add the sherry and water , put a lid on the pan and steam for 1 minute. Transfer to warmed serving dish and serve immediately with the rice.