Fresh Lemon Pepper Beef Stir Fry Recipes

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FRESH LEMON PEPPER BEEF STIR FRY



Fresh Lemon Pepper Beef Stir Fry image

Using a few basic ingredients including the essential fish sauce, which blends into the background but adding a distinctively non-fishy flavor, dinner's on the table in just minutes. From Sunkist.

Provided by gailanng

Categories     Lemon

Time 25m

Yield 3 serving(s)

Number Of Ingredients 11

1 teaspoon cornstarch
2 teaspoons fish sauce
3/4 lb tri-tip beef, cut into 1-inch cubes (can sub flank or sirloin steak)
2 tablespoons fresh lemon juice
1 tablespoon black pepper
2 teaspoons sugar
1 tablespoon vegetable oil
1 teaspoon butter
2 garlic cloves, thinly sliced
1 stalk lemongrass, bottom 4-inches minced (about 1 tablespoon and can sub grated lemon zest but not exactly the same)
2 walnut-sized shallots, thinly sliced

Steps:

  • Combine marinade ingredients in a bowl. Add beef and stir to coat. Let stand for 10 minutes.
  • In the meantime combine glaze ingredients in a small bowl; stir until sugar is dissolved.
  • Place a stir-fry pan over high heat until hot. Add oil and butter; stir until butter melts. Add garlic, lemongrass, shallots and cook; stirring, until fragrant, about 30 seconds. Add beef and stir-fry, until it is seared on the outside and slightly pink in center, about 4 minutes.
  • Add glaze and toss to evenly coat meat. Serve.

SPICY BEEF & PEPPER STIR-FRY



Spicy Beef & Pepper Stir-Fry image

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

1 pound beef top sirloin steak, cut into thin strips
1 tablespoon minced fresh gingerroot
3 garlic cloves, minced, divided
1/4 teaspoon pepper
3/4 teaspoon salt, divided
1 cup light coconut milk
2 tablespoons sugar
1 tablespoon Sriracha chili sauce
1/2 teaspoon grated lime zest
2 tablespoons lime juice
2 tablespoons canola oil, divided
1 large sweet red pepper, cut into thin strips
1/2 medium red onion, thinly sliced
1 jalapeno pepper, seeded and thinly sliced
4 cups fresh baby spinach
2 green onions, thinly sliced
2 tablespoons chopped fresh cilantro

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

YELLOW PEPPER BEEF STIR-FRY



Yellow Pepper Beef Stir-Fry image

A quick marinade lends a bit of sweetness to tender beef strips in this enticing meal-in-one from our Test Kitchen. Each generous serving also features a bevy of vegetables lightly coated in a delightful sauce.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

2 teaspoons cornstarch, divided
2 teaspoons brown sugar, divided
1 garlic clove, minced
1/4 teaspoon pepper
2 tablespoons rice vinegar, divided
1 pound beef top sirloin steak, cut into 1/4-inch strips
1/4 cup reduced-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
1 tablespoon canola oil
1 medium sweet onion, cut into wedges
2 cups cut fresh asparagus (1-inch pieces)
1 cup julienned sweet yellow pepper

Steps:

  • In a large resealable plastic bag, combine 1 teaspoon cornstarch, 1 teaspoon brown sugar, garlic, pepper and 1 tablespoon vinegar. Add beef; seal bag and turn to coat. Refrigerate for at least 1 hour., In a bowl, combine the remaining cornstarch and brown sugar. Add the broth, soy sauce and remaining vinegar; stir until smooth. Set aside., In a large nonstick skillet or wok, heat oil; stir-fry beef until no longer pink. Remove and keep warm. In the same pan, stir-fry onion for 2 minutes. Add asparagus and yellow pepper; stir-fry for 5-6 minutes or until crisp-tender. , Return beef to the pan. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

Nutrition Facts :

FRESH VEGETABLE STIR-FRY



Fresh Vegetable Stir-Fry image

NUTRITION INFO Calories: 117 Fat: 4 g Carbohydrates: 21 g Protein: 2 g Serve with a side of brown rice and you've got a tasty meal. From SparkPeople.com

Provided by BurtonFanatic

Categories     Onions

Time 10m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 cup pineapple juice
1 tablespoon sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
1 teaspoon soy sauce
1 tablespoon olive oil
1/2 medium onion, chopped
1 cup broccoli floret
1 cup carrot, slices
1 cup chopped celery
1 cup chopped zucchini
1 cup red pepper

Steps:

  • Combine the ingredients for the sauce in a bowl.
  • In a large sauce pan or wok, heat vegetable oil over medium heat. Add onion, broccoli, carrots, and celery. Stir and cook for about 2 minutes.
  • Add the zucchini and peppers, stir, cover the pan and cook for 1 minute.
  • Add sauce, bring to a boil and cook for 1 minute, covered. Serve vegetables while hot.

Nutrition Facts : Calories 108.3, Fat 3.8, SaturatedFat 0.5, Sodium 132.9, Carbohydrate 18.4, Fiber 2.6, Sugar 10.8, Protein 2.1

FRESH VEGETABLE STIR-FRY WITH PEPPERY ORANGE BEEF



Fresh Vegetable Stir-Fry with Peppery Orange Beef image

Easy, tasty stir-fry recipe. Delicious and fresh taste!!! Passed down from my father. Recipe may seem long, but you can whip it up in no time. Also, feel free to use any vegetables that you like, or add bamboo shoots or water chestnuts at the end of the recipe!

Provided by BRITTANYDEAR

Categories     World Cuisine Recipes     Asian

Time 1h

Yield 8

Number Of Ingredients 21

2 cups uncooked long grain white rice
1 quart water
1 tablespoon light sesame oil
4 cloves garlic, crushed
5 tablespoons butter
2 pounds flank steak, cut into thin strips
salt to taste
4 teaspoons red pepper flakes
3 ½ tablespoons teriyaki sauce
12 ounces fresh mushrooms, sliced
1 large sweet onion, sliced
½ head cabbage, sliced into strips
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 teaspoon cornstarch
1 tablespoon brown sugar
½ cup beef broth
2 tablespoons orange jam
1 (5 ounce) can chow mein noodles
mustard powder to taste

Steps:

  • In a pot, bring the rice and water to a boil. Cover, reduce heat to low, and simmer 20 minutes.
  • Heat the sesame oil in a skillet over medium heat, and cook 2 cloves garlic for 2 minutes, until tender. Melt the butter in the skillet. Season the beef with salt and 2 teaspoons red pepper flakes. Cook and stir the beef in the skillet 10 minutes, until evenly brown. Reserving pan drippings, transfer the cooked beef to a bowl, and coat with 3 tablespoons teriyaki sauce.
  • Melt the remaining butter in a separate skillet over medium heat, and cook the remaining garlic 2 minutes, until tender. Remove garlic, and set aside. Stir the mushrooms and onions into the skillet, and cook until onions are tender. Mix in the cabbage, green bell pepper, red bell pepper, and yellow bell pepper. Cook 3 minutes, until tender but still crisp. Remove skillet from heat, and mix in remaining 1/2 tablespoon teriyaki sauce and 1/2 the reserved pan drippings.
  • Heat the remaining pan drippings in the skillet over medium heat. Mix in the remaining red pepper flakes, teriyaki sauce from the beef bowl, the reserved garlic, cornstarch, brown sugar, beef broth, and orange jam. Cook 5 minutes, until thickened. Remove garlic, and stir in the beef to coat.
  • Serve the beef and vegetables, along with some of the skillet juices, over the cooked rice. Top with chow mein noodles, and sprinkle with mustard powder.

Nutrition Facts : Calories 566.4 calories, Carbohydrate 67.8 g, Cholesterol 54.8 mg, Fat 22.3 g, Fiber 5.6 g, Protein 24.2 g, SaturatedFat 9.3 g, Sodium 593 mg, Sugar 10.6 g

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