BEEF AND PEPPER STIR-FRY
Beef and pepper stir-fry, seared over super high heat, is an easy, delicious weeknight dish. Add this beef and pepper stir fry to your weeknight rotation!
Provided by Bill
Categories Beef
Time 45m
Number Of Ingredients 17
Steps:
- Add all the marinade ingredients to the beef in a bowl, mix well, and set aside for 30 minutes at room temperature.
- When you're ready to cook, place a wok over high heat until it's almost smoking, then add the oil. Sear the beef until it's just browned but still a little rare. Turn off the heat while you transfer the beef to a separate bowl. Leave any oil/fat in the wok.
- Heat the wok back up over medium-high heat and add the garlic and peppers. Stir-fry for 20 seconds, then spread the Shaoxing wine around the wok to de-glaze it.
- Stir-fry for another 20 seconds and add the beef back to the wok along with any juices from the bowl. Add salt, sugar, light soy sauce, dark soy sauce, and white pepper. Turn the heat back up to high and stir-fry for another 1 to 2 minutes, or until the peppers turn darker.
- If you like more sauce, add the chicken stock to further de-glaze the wok and reduce the liquid slightly. The cornstarch from the marinade will help thicken the sauce. Plate and serve immediately with rice.
Nutrition Facts : Calories 249 kcal, Carbohydrate 11 g, Protein 20 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 51 mg, Sodium 930 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
GINGER BEEF STIR-FRY
This stir-fry comes together for quick weeknight meal. I do not suggest dry garlic powder or dry ginger, as you will not get the flavor profile fresh ginger and garlic bring. Serve on top of cooked rice.
Provided by thedailygourmet
Categories Main Dish Recipes Stir-Fry Beef
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Mix vegetable broth, soy sauce, honey powder, ginger, sesame oil, cornstarch, garlic, and red pepper flakes together in a small bowl.
- Heat vegetable oil in a wok until simmering. Add skirt steak, salt, and pepper. Cook until browned, about 5 minutes. Add stir-fry vegetables. Pour in sauce mixture. Cook until vegetables are heated through, about 5 minutes.
Nutrition Facts : Calories 189.2 calories, Carbohydrate 11.6 g, Cholesterol 25.2 mg, Fat 11.6 g, Fiber 0.5 g, Protein 15.1 g, SaturatedFat 2.9 g, Sodium 1083.7 mg, Sugar 0.8 g
GINGER BEEF STIR-FRY
This savory stir-fry showcases tender slices of beef, while colorful carrots add crunch. For devoted meat-and-potatoes fans, replace the rice with mashed potatoes. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Mix 1 tablespoon cornstarch, water and salt; toss with beef. In a small bowl, mix broth, soy sauce, sugar, orange zest and remaining cornstarch until smooth., In a large skillet, heat 2 teaspoons oil over medium-high heat; stir-fry half of the beef until browned, 2-3 minutes. Remove from pan. Repeat with additional 2 teaspoons oil and remaining beef., Stir-fry carrots in remaining oil 2 minutes. Add ginger, garlic and, if desired, pepper flakes; cook and stir until fragrant, about 30 seconds. Stir broth mixture and add to pan; bring to a boil. Cook and stir until slightly thickened. Stir in beef; heat through. Serve with rice.
Nutrition Facts : Calories 334 calories, Fat 14g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 928mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 1g fiber), Protein 38g protein.
GINGERED BEEF AND RED PEPPERS STIR FRY
Stir-fry is popular in Debbie Williams' Ashland, Ohio home. "My oldest son especially likes this one," she writes. With its pleasant ginger flavor, sweet red peppers and bright green snap peas, it's easy to see why!
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine sugar and cornstarch. Stir in the water, soy sauce and 1 teaspoon oil until smooth; set aside. In a large nonstick skillet or wok, stir-fry beef in remaining oil for 4-5 minutes or until no longer pink. , Add the corn, red pepper, ginger and garlic; stir-fry for 2-3 minutes or until vegetables are crisp-tender. Add peas; stir-fry 30 seconds longer. Stir soy sauce mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.
Nutrition Facts : Calories 377 calories, Fat 12g fat (4g saturated fat), Cholesterol 48mg cholesterol, Sodium 618mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges
GINGER PEPPER STEAK STIR FRY
Seasoned with just the right amount of ginger, this colorful and classic stir-fry is a quick favorite of Tracy Youngman in Post Falls, Idaho. "I got the recipe from my best friend after she made it for me years ago," Tracy recalls. "I loved it then...and still do!"
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the soy sauce, vinegar, sugar and ginger. In another small bowl, combine the cornstarch and half of the soy sauce mixture until smooth; cover and refrigerate. Pour remaining soy sauce mixture into a large resealable plastic bag; add flank steak. Seal bag and turn to coat; refrigerate for 1-2 hours. , In a large nonstick skillet or wok coated with cooking spray, stir-fry peppers for 2-3 minutes or until crisp-tender; remove and keep warm. , Drain and discard marinade. In the same pan, stir-fry beef in hot oil for 3-4 minutes or until no longer pink. Stir reserved soy sauce mixture and stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return peppers to the pan; heat through. Serve with rice if desired.
Nutrition Facts : Calories 235 calories, Fat 10g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 875mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
GINGER BEEF STIR-FRY WITH PEPPERS
This vibrant, colorful dish is great for those who love a little heat. Adjust the amount of chile-garlic sauce according to your preferred heat level. To smash ginger, use the side of a chef's knife or the flat bottom of a sturdy mug. Serve with rice, if desired.
Provided by Grace Young
Categories Healthy Diabetes-Friendly Recipes
Time 30m
Number Of Ingredients 13
Steps:
- Cut beef with the grain into 2-inch-wide strips. Cut each strip across the grain into 1/4-inch-thick slices. Combine the beef, cornstarch, 1½ tsp. soy sauce, and 1 tsp. sherry in a medium bowl; stir until the cornstarch is no longer visible. Add 1 tsp. oil and stir until the beef is lightly coated.
- Combine hoisin sauce, ketchup, chile-garlic sauce (or Sriracha) to taste, and the remaining 1½ tsp. soy sauce and 1 Tbsp. sherry in a small bowl. Set aside.
- Heat a 14-inch flat-bottomed carbon-steel wok (or a 12-inch stainless-steel skillet) over high heat until a drop of water vaporizes within 1 to 2 seconds of contact. Swirl in the remaining 1 Tbsp. oil. Add ginger and stir-fry until fragrant, about 10 seconds. Push the ginger to the sides of the pan and add the beef in an even layer. Cook, undisturbed, until the beef begins to brown, about 1 minute. Add onion and, using a metal spatula, stir-fry until the beef is lightly browned but not cooked through, 30 seconds to 1 minute more. Transfer the beef and onion mixture to a plate.
- Add green and red peppers and broth to the pan. Cover and cook over high heat until the peppers are bright green and red and almost all the liquid has been absorbed, about 1 minute. Return the beef and onion and any accumulated juices to the pan. Add the reserved sauce and stir-fry until the beef is just cooked through and the peppers are tender-crisp, 30 seconds to 1 minute. Remove the ginger, if desired.
Nutrition Facts : Calories 215 calories, Carbohydrate 11 g, Cholesterol 53 mg, Fat 10 g, Fiber 2 g, Protein 20 g, SaturatedFat 2 g, Sodium 385 mg, Sugar 6 g
STIR-FRIED BEEF WITH GINGER
Forget a takeaway - make this beef and green pepper stir-fry with fragrant lemongrass and ginger instead. Marinate the beef while you prep the other ingredients
Provided by Claire Thomson
Categories Dinner
Time 28m
Number Of Ingredients 15
Steps:
- Toss the strips of steak, the lemongrass, soy sauce, half the fish sauce, half the sugar and half the chilli flakes together in a bowl. Set aside in the fridge to marinate for at least 20 mins or up to 6 hrs.
- Mix the remaining fish sauce with the lime juice, remaining chilli flakes, the rest of the sugar and 3 tbsp water, then set aside.
- Heat 1 tbsp vegetable oil in a large non-stick or cast iron wok or frying pan over a high heat. Once hot, tip in half the marinated steak strips and stir-fry for 2 mins until just cooked through, then remove to a large plate using tongs or a slotted spoon and repeat using another 1 tbsp of oil and the remaining beef. Remove to the plate, then wipe the wok or pan clean using kitchen paper.
- Add the remaining oil to the pan and fry the green pepper and the white parts of the spring onion. Stir-fry over a high heat for 2-3 mins, then add the garlic and ginger and stir-fry for another 45 seconds-1 min. Return the steak to the pan, stir well, then add the lime dressing and most of the basil leaves, mixing well to coat.
- Divide the stir-fry between bowls alongside rice or noodles, then scatter with the chopped peanuts, any remaining basil leaves and the green parts of the spring onions.
Nutrition Facts : Calories 324 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 2.4 milligram of sodium
BEEF & GINGER STIR-FRY
Try this quick and easy stir-fry using lemongrass, ginger and chilli to pack a punch. Cook everything in just one pan and enjoy as a midweek meal
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 16
Steps:
- Mix the beef and five-spice in a bowl, then set aside to marinate. Soften the noodles in boiling water following pack instructions, drain then set aside. Thinly slice the red chilli, leaving the seeds if you prefer a little extra heat. Mix with the garlic, ginger and lemongrass in a small bowl. Heat half the oil in a wok, add the chilli mixture and stir-fry for 1 min until softened but not coloured. Remove with a slotted spoon and set aside while you cook the beef.
- Heat the remaining oil, add the beef and stir-fry over a high heat for 1 min until browned and just cooked through.
- Return the chilli mixture to the pan with the sugar snaps, baby corn and half the spring onions. Stir-fry for 1 min more before adding the drained noodles. Mix to thoroughly combine, take off the heat and add a squeeze of lime juice, the soy sauce and fish sauce.
- Divide between four plates. Scatter with the peanuts, garnish with remaining spring onions and chopped coriander.
Nutrition Facts : Calories 349 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 33 grams protein, Sodium 3.58 milligram of sodium
CRISPY GINGER BEEF
This recipe is so much better than take out! Serve it with homemade fried rice or plain rice. If you like spicy, just add more chili pepper flakes!
Provided by Mandi Zainab Raimi
Categories World Cuisine Recipes Asian Chinese
Time 45m
Yield 5
Number Of Ingredients 16
Steps:
- Place cornstarch in a large bowl; gradually whisk in water until smooth. Whisk eggs into cornstarch mixture; toss steak strips in mixture to coat.
- Pour canola oil into wok 1-inch deep; heat oil over high heat until hot but not smoking. Place 1/4 of the beef strips into hot oil; separate strips with a fork. Cook, stirring frequently, until coating is crisp and golden, about 3 minutes. Remove beef to drain on paper towels; repeat with remaining beef.
- Drain off all but 1 tablespoon oil; cook and stir carrot, green bell pepper, red bell pepper, green onions, ginger, and garlic over high heat until lightly browned but still crisp, about 3 minutes.
- Whisk sugar, rice vinegar, soy sauce, sesame oil, and red pepper together in a small bowl. Pour sauce mixture over vegetables in wok; bring mixture to a boil. Stir beef back into vegetable mixture; cook and stir just until heated through, about 3 minutes.
Nutrition Facts : Calories 364.3 calories, Carbohydrate 45.4 g, Cholesterol 102.9 mg, Fat 13.8 g, Fiber 2.2 g, Protein 15 g, SaturatedFat 4.1 g, Sodium 613.8 mg, Sugar 22.9 g
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