Marinated Beef Stir Fry Recipes

MARINATED BEEF STIR-FRY

Steps:

• In a large resealable plastic bag, combine the wine, 4 tablespoons oil, chili powder, garlic, cumin, salt, ginger and pepper; add beef. Seal bag and turn to coat; refrigerate for at least 12 hours. , In a large skillet or wok, stir-fry the onion, zucchini, carrot and peppers in remaining oil for 4-5 minutes or until crisp-tender. Remove and keep warm. , Drain and discard marinade. Stir-fry beef for 5-6 minutes or until no longer pink; drain. Return vegetables to the pan; stir-fry for 2-3 minutes or until heated through.

BEEF MARINADE FOR A CHINESE STIR-FRY

Steps:

• Gather the ingredients.
• Place the thinly sliced beef in a bowl.
• Add the ingredients-oyster sauce, soy sauce, sugar, salt, and pepper-one at a time.
• Gently mix to combine and let marinate for 15 minutes, or as the recipe instructs.

MARINATED BEEF STIR FRY

Steps:

• Slice meat across the grain into strips and place in a glass dish.
• Mix together the soy sauce, lemon juice and garlic and pour over the meat mixing well.
• Leave to marinate for approx 2hours to get the best flavour or longer if you wish.
• Meanwhile steam the brocolli, cauliflower & carrots or cook til just crisp tender in a microwave.
• When ready to cook, drain meat reserving the marinade.
• Heat oil in a large pan or wok until very hot.
• Add beef strips and cook quickly to seal. You may need to do this in 2 batches.
• Add the onion & cook, stirring til lightly browned.
• Add in the drained vegetables and toss to mix.
• Mix the cornflour with a little cold water and then add in the reserved marinade and more water to make 1 cup liquid.
• Add the liquid to the pan and stir til thickened and heated through.
• Serve over steamed rice and top with sliced spring onions.

BEEF STIR-FRY

Steps:

• Put the beef in a medium non-metallic bowl and cover with the vinegar, soy and Worcestershire sauce. Leave to marinate for 20 mins, or if you have the time, overnight.
• Heat a small dry wok until it's very hot. Tip in the beef, marinade and spring onions, stir fry for 2 mins. Add the roasted peppers, then stir fry for a further 2 mins. Divide the stir fry between shallow bowls and serve with some boiled 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.

TERIYAKI BEEF STIR-FRY OR MARINADE

Steps:

• Mix all ingredients together for the marinade.
• Cut the beef into one inch strips and add to the marinade.
• Put in a plastic container or Ziploc bag in refrigerator for 3 to 4 hours, stirring/shaking often.
• To make stirfry, heat sesame oil in a non-stick skillet or wok skillet.
• Add the sesame seeds, garlic and ginger and mix together until seeds are slightly toasted and flavors blended.
• Add sliced Spanish onion, green peppers, 1/4 cup of marinade, mix well and stirfry until onions are slightly translucent.
• Add the beef, mixing well to blend all the flavors and ingredients.
• If you want, you can add some more of the marinade with the beef.
• Stir fry about 5- 7 minutes on medium heat for medium rare or longer for your tastes.
• It went great with a bottle of Cabernet Shiraz Merlot red wine.
• Note: I reduced the measurement for the teriyaki sauce because it was a tad salty when I originally made it.
• If you don't mind the salty flavor, you can add more for your taste.

COLORFUL BEEF STIR-FRY

Steps:

• In a small bowl, combine the first 5 ingredients. Place beef in a shallow dish; add half of the marinade. Turn to coat; cover and refrigerate for at least 2 hours. Cover and refrigerate remaining marinade. , In a small bowl, combine cornstarch and broth until smooth. Stir in reserved marinade; set aside. Drain beef, discarding marinade. In a large nonstick skillet or in a wok coated with cooking spray, cook beef in 1 teaspoon oil until no longer pink; drain. Remove and keep warm. , In the same pan, stir-fry green pepper and onion in remaining 1/2 teaspoon oil for 2 minutes. Add carrot and celery; cook 2-3 minutes longer. Add zucchini and snow peas; stir-fry for 1 minute. Stir in bean sprouts and heat through. , Stir broth mixture and stir into vegetable mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes. Return beef to the pan; heat through. If desired, serve over rice or linguine.