EASY CLASSIC CHINESE BEEF STIR FRY
Made with a classic Chinese stir fry sauce, this is a great recipe to use up whatever leftover greens you have in the fridge! Instead of making this Sauce, you can use my All Purpose Stir Fry Sauce (see Note 1) If using economical beef, consider tenderising it the Chinese way ("velveting", simple, highly effective, see Note 5!)
Provided by Nagi | RecipeTin Eats
Time 23m
Number Of Ingredients 19
Steps:
- Combine the cornstarch and 2 tbsp of water in a small bowl, mix until smooth.
- Mix in remaining Sauce ingredients EXCEPT the 1/3 cup water.
- Place the beef and 2 tbsp of Sauce in a bowl and mix gently. Set aside for 15 minutes.
- Add 1/3 cup water into the remaining Sauce. Set aside.
- Heat oil in wok over high heat. Add garlic and cook for 15 seconds.
- Add onion and cook for 1 minute.
- Add the beef and cook until it changes colour from red to light brown but not cooked through.
- Add bell pepper and carrots and stir fry for 30 seconds.
- Add Sauce and cook for 30 seconds.
- Add pak choy and scallions/shallots and cook for a further 1 minute until the Sauce is thickened.
- Remove from heat immediately.
- Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice! Garnish with sesame seeds and cilantro, if using.
MOSTLY VEGGIE STEAK STIR FRY
Classic steak stir fry gets a healthy upgrade in this easy weeknight dinner recipe. Rainbow veggies are stir-fried until bite tender, then tossed with tender strips of beef in a sugar free, gluten free and paleo friendly sauce that doesn't sacrifice an ounce of flavor.
Provided by Danielle Esposti
Categories Main Course
Time 35m
Number Of Ingredients 17
Steps:
- Place the steak in the freezer for 30 minutes. Remove from the freezer and slice thinly against the grain, 1/8" - 1/4" thick. While the steak is freezing, prepare the vegetables and stir fry sauce.
- Combine all stir fry sauce ingredients in a bowl. Whisk until combined and set aside.
- Heat a 12" cast iron skillet over medium heat. Add half the olive oil. Add half the steak to the skillet, season with salt and pepper, and stir fry until charred and medium rare, 3-4 minutes. Remove the steak with tongs, set aside onto a plate, and repeat with the remaining steak strips. Remove all steak from the skillet once browned.
- Add the second tablespoon olive oil to the skillet and allow to heat until shimmering. Add the garlic and sautee 1 minute. Add the carrots and asparagus and sautee 3 minutes, stirring frequently. Add the bell pepper and snap peas, toss with the asparagus and carrots, and stir fry all vegetables an additional 3 minutes. Be sure to stir and toss frequently.
- Add the steak back to the skillet along with the stir fry sauce (give it another whisk before pouring in if the cornstarch/arrowroot has settled to the bottom). Stir fry, stirring frequently, until the sauce thickens and the vegetables are bite tender, 3 minutes.
- Remove from heat, stir in the sesame seeds, and serve immediately. Leftovers can be stored in the fridge in a tightly sealed container for up to 4 days.
Nutrition Facts : Calories 353 kcal, Carbohydrate 27 g, Protein 27 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 72 mg, Sodium 943 mg, Fiber 4 g, Sugar 15 g, UnsaturatedFat 10 g, ServingSize 1 serving
ASIAN STEAK AND VEGETABLE STIR-FRY
This stir-fry is on the lighter side, so it's perfect for when you're craving some Asian food but don't want the regret afterwards!
Provided by coweed
Categories Main Dish Recipes Stir-Fry Beef
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Place broccoli, sugar snap peas, bell pepper, carrots, and water to a large nonstick skillet. Bring to a boil, covered, over high heat. then reduce heat to medium-high. Cook until vegetables are crisp-tender, about 4 minutes. Transfer to a colander to drain.
- Wipe skillet with a paper towel, then return to medium-high heat until hot. Add half each of beef, ginger, and garlic; stir-fry to desired doneness, 1 to 2 minutes. Transfer to a bowl and repeat with remaining beef, ginger, and garlic.
- Return all beef and vegetables to skillet, stir in teriyaki and crushed red pepper, and cook until heated through, about 1 minute. Serve over hot cooked rice and sprinkle with peanuts.
Nutrition Facts : Calories 335.7 calories, Carbohydrate 38.3 g, Cholesterol 59.6 mg, Fat 7.6 g, Fiber 4 g, Protein 26 g, SaturatedFat 2.3 g, Sodium 599.5 mg, Sugar 5.6 g
VEGETABLE STEAK STIR-FRY
Sirloin steak and fresh vegetables take center stage in this showstopper from Pamela Brandal. "While I don't have much time to cook, I like to experiment with food," says the Park City, Illinois reader. "This quick dish is a favorite."
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large skillet or wok, stir-fry steak in 2 teaspoons oil until no longer pink. Remove and keep warm. In the same pan, heat the remaining oil. Add the broccoli, cauliflower, carrots and garlic; stir-fry until vegetables are crisp-tender., In a small bowl, combine the cornstarch, broth, sherry or additional broth, water, soy sauce and ginger until smooth. Return beef to the pan. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add tomatoes; heat through. Serve with rice if desired.
Nutrition Facts : Calories 251 calories, Fat 9g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 364mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 5g fiber), Protein 23g protein. Diabetic Exchanges
SIZZLING STEAK STIR-FRY
With juicy steak, crunchy greens and sticky soy, this beef stir-fry recipe is a real winner.
Provided by Jamie Oliver
Categories Healthy dinner ideas Beef Asian Steak Mains Quick fixes
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Trim the broccoli, cutting any larger broccoli stems in half lengthways, then place in a heatproof bowl and cover with boiling water. Add a good pinch of sea salt and leave for 10 minutes, then drain and put to one side. Half-fill a pan with water and bring to the boil.
- Slice the steaks against the grain into finger-sized strips and season with sea salt and black pepper.
- Pound the coriander seeds in a pestle and mortar, or bash with the base of a pan, until fine. Sprinkle over the steak so they stick to it and give it a lovely, fragrant flavour.
- Drop the noodles into the pan of boiling salted water and cook until just tender. Drain, then toss with 2 teaspoons of sesame oil and return to the pan. Cover to keep warm.
- Peel and finely slice the onion and garlic, then peel and finely chop the ginger.
- Heat a splash of olive oil in a wok or large frying pan over a high heat, then add the onions, garlic and ginger. Fry for a couple of minutes, or until the onions have softened slightly.
- Add the seasoned pieces of steak and stir-fry for 1 to 2 minutes, then add the broccoli and fry for a further 2 minutes, stirring constantly.
- Pour in the soy sauce and 1 teaspoon of sesame oil, toss in the pan until everything is well coated, then serve with the egg noodles.
- Cut the lime into wedges for squeezing over, and finely slice the chilli (deseed if you like), then sprinkle over the top.
Nutrition Facts : Calories 511 calories, Fat 17.9 g fat, SaturatedFat 5.7 g saturated fat, Protein 38.7 g protein, Carbohydrate 52.8 g carbohydrate, Sugar 6.5 g sugar, Sodium 1.3 g salt, Fiber 5.3 g fibre
THE EASIEST VEGETABLE STIR FRY
Steps:
- In a wok or large skillet add 1 Tablespoon olive oil over medium high heat. Add bell pepper, peas, carrots, mushrooms, broccoli, baby corn, and water chestnuts. Sauté 2-3 minutes until veggies are almost tender.
- In a small whisk together soy sauce, garlic, brown sugar, sesame oil, chicken broth, and cornstarch.
- Pour over veggies and cook until the sauce has thickened. Garnish with chopped green onions and sesame seeds if desired
Nutrition Facts : Calories 152 kcal, Carbohydrate 27 g, Protein 5 g, Fat 4 g, SaturatedFat 1 g, Sodium 643 mg, Fiber 4 g, Sugar 12 g, ServingSize 1 serving
STIR-FRIED STEAK & VEGGIES
Here's a stir-fry that's even faster than Chinese takeout. It's easy, filling and a winner every time. And it can be ready in under 30 minutes for tonight! -Vicky Priestley, Alum Creek, West Virginia
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook rice according to package directions. Meanwhile, in a small bowl, mix cornstarch, water, soy sauce, brown sugar and seasonings until smooth., In a large nonstick skillet coated with cooking spray, heat 1 tablespoon oil over medium-high heat. Add beef; stir-fry until no longer pink. Remove from pan. Stir-fry vegetables in remaining oil until crisp-tender., Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return beef to pan; heat through. Serve with rice.
Nutrition Facts :
30-MINUTE STEAK STIR FRY RECIPE
This 30-minute Steak stir fry recipe is filling, tasty, and brimming with veggies. It's the perfect addition to your weeknight dinners.
Provided by Natalya Drozhzhin
Categories Meats
Time 30m
Number Of Ingredients 10
Steps:
- In a small bowl or measuring cup, whisk together soy sauce, brown sugar, sesame oil, and ginger to create the stir fry marinade. Set aside.
- Chop the bell peppers into strips and cut the broccoli into bite-sized pieces. Slice the onion into half rings and chop the green onion
- Slicing against the grain, cut the Steak into thin strips.
- Preheat a wok or deep-frying pan with oil. Add veggies (except green onion) and cook on medium-high until golden brown. Remove and set aside.
- In the same wok or pan, add Beef strips over high-heat until the Beef turns golden brown.
- Add cooked veggies and green onions back into the wok with Beef. Pour the marinade in, give it a good toss, and cook on low for 2-4 minutes or until sauce slightly thickens.
- Serve as-is or along with your favorite side. Enjoy!
Nutrition Facts : Calories 453 kcal, Carbohydrate 10 g, Protein 34 g, Fat 31 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 92 mg, Sodium 1100 mg, Fiber 2 g, Sugar 7 g, UnsaturatedFat 19 g, ServingSize 1 serving
THE BEST VEGETABLE STIR FRY RECIPE
Vegetable sitr fry is a quick one-pan dish ready in under 30 minutes. Sauteed veggies in an easy sweet and savory stir fry sauce. The perfect recipe when craving Asian takeout that can be made at home.
Provided by Valentina Ablaev
Categories Easy
Time 25m
Number Of Ingredients 14
Steps:
- In a large non-stick skillet or wok, over medium heat, heat the oil. Add the vegetable and stir fry about 3 minutes or until vegetables are crisp-tender. Add the butter, garlic, ginger and cook until fragrant.
- In a small bowl, combine all the ingredients for the stir fry sauce. Pour the sauce over the vegetables and stir.
- Turn heat down to medium/low and cook 3-4 minutes, until sauce thickens and vegetables are desired tenderness.
Nutrition Facts : Calories 256 kcal, Carbohydrate 31 g, Protein 7 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 15 mg, Sodium 444 mg, Fiber 4 g, Sugar 15 g, ServingSize 1 serving
EASY BEEF & VEGETABLE STIR-FRY
Cook up frozen mixed vegetables and tender beef strips to make this Easy Beef and Vegetable Stir-Fry. With a flavorful sauce made of beef broth, steak sauce and soy sauce, you can't go wrong when you serve this Easy Beef and Vegetable Stir-Fry.
Provided by My Food and Family
Categories Recipes
Time 20m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Mix soy sauce and cornstarch until well blended; set aside.
- Heat oil in large skillet on medium-high heat. Add steak; cook and stir 2 to 3 minutes or until steak is no longer pink. Add soy sauce mixture, vegetables and beef broth; bring to boil. Reduce heat to medium-low.
- Stir in steak sauce; simmer 2 minutes or until heated through.
Nutrition Facts : Calories 210, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 65 mg, Sodium 1330 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 25 g
VEGGIE STIR-FRY
This veggie stir-fry recipe from "The Pioneer Woman Cooks: Dinnertime" is big on flavor, and you can prep the veggies and sweet-spicy sauce up to 24 hours in advance.
Categories main dish
Time 16m
Yield 8 servings
Number Of Ingredients 16
Steps:
- In a bowl, mix together the soy sauce, sherry, brown sugar, cornstarch, sriracha, and ginger. Set aside.
- Heat the oil in a large skillet over medium-high heat. Add the onion and peppers, and stir, cooking for 2 to 3 minutes. Add the garlic and cook for 30 seconds to 1 minute more, stirring continuously. Add the zucchini and stir it around, cooking it for 2 minutes more. Add the baby corn and broccoli and cook for a couple of minutes, then, while the veggies are still firm, pour in the sauce.
- Stir the veggies in the sauce, cooking for 1 to 2 minutes more, or until the sauce is very thick. If it needs to be a little saucier, pour in 1/4 to 1/2 cup hot water and splash in a little more soy sauce. Serve over noodles or rice, with a sprinkling of sesame seeds. Tips: Prep all the veggies and make the sauce up to 24 hours ahead of time. Keep in separate containers in the fridge.
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5/5 (5)Total Time 40 minsCategory Main DishCalories 477 per serving
- In a small bowl, combine the rice vinegar, soy sauce, orange zest, sugar and 1 teaspoon of the cornstarch. Set aside.
- Place the steak in another bowl. Season with salt and pepper, then add the remaining 1 tablespoon of cornstarch and stir to coat the meat.
- In a large wok or skillet, heat the oil over high. Add the steak, working in batches if needed, and stir fry until browned but just short of being cooked through, about 2 minutes. Transfer the meat to a plate, then add in the onion, peppers, garlic and ginger. Stir fry until the vegetables are just tender about 5 minutes. Add the steak back into the vegetables and cook for an additional minute.
- Pour the sauce mixture over the meat and vegetables and cook until it has thickened, 2-3 minutes.
ONE PAN STEAK STIR FRY - MY HEAVENLY RECIPES
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VEGGIE & STEAK STIR FRY - MY HEAVENLY RECIPES
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- Cut the beef steak into thin slices. Put the sliced beef into a mixing bowl and add ingredients from beef marinade. Mix well, set aside and marinate at least 15 mins.
- Heat the pan into high heat, add the marinated beef, flatten and spread the beef in the pan. Let it cook the beef for 2-3 mins untill the beef gets a nice charred colour and turn sides. Stir fry for another 1-2 minutes. Remove from the pan and set aside.
30-MINUTE PEPPER STEAK STIR FRY RECIPE | MY EVERYDAY TABLE
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5/5 (2)Total Time 30 minsCategory DinnerCalories 333 per serving
- Prep ingredients: Prepare rice according to package instructions. Slice bell peppers. Slice flank steak against the grain in ¼ inch slices. **Freeze for 30 min to make this easyMince garlic. Mince ginger.
- Mix up sauce. Whisk together minced garlic, ginger, brown sugar, soy sauce, sesame oil, and cornstarch in a small bowl.
- Heat 1 tablespoon of vegetable oil over medium-high heat in a large skillet or wok. Add peppers and ¼ teaspoon salt to skillet and cook for 4-5 minutes. Transfer peppers to a plate.
- Heat remaining 1 tablespoon of vegetable oil over medium-high heat in a large skillet or wok. Add steak and remaining ½ teaspoon salt and ¼ teaspoon black pepper to skillet and cook for 4-5 minutes, until browned.
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4.1/5 (11)Category DinnerCuisine ChineseCalories 463 per serving
- Sprinkle both sides of the steak with salt and pepper then cut the steak against the grain into thin strips, about 3 inches long. In a large wok, cast iron skillet or deep saute pan, heat 1 tablespoon of sesame oil over medium-high heat until very hot and oil starts to ripple. Add the steak and cook for 2 minutes without touching then flip and cook on the other side for another 1-2 minutes, until the internal temperature reaches 145°F and the outsides are brown and crispy. You may need to do two batches of steak so it’s not overlapping. Too many pieces of steak at once will steam the steak rather than crisp the outsides. Once it’s done, use tongs to remove the steak to a plate.
- Reduce the heat to medium then add the other 1 tablespoon of sesame oil to the pan and use a wooden spoon to scrape any brown bits off the bottom. Add all of the vegetables, except for the leafy ends of the bok choy, to the pan and stir to cook until almost tender over medium-high heat, about 5-6 minutes.
- Place the steak back in the pan and add the prepared sauce. Stir frequently until thickened, about 3 minutes. Add the leafy greens of the bok choy and cook for another minute until wilted. Sprinkle with green onion and sesame seeds. Serve over white or brown rice, noodles or in a lettuce wrap.
TERIYAKI BEEF STIR FRY {FAST AND HEALTHY} – WELLPLATED.COM
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5/5 (32)Total Time 30 minsCategory Main CourseCalories 436 per serving
- Place the beef in a bowl and top with 1 tablespoon soy sauce and black pepper. Stir to coat then set aside to marinade while you prepare the rest of the ingredients.
- Prepare the sauce: In a medium mixing bowl or large measuring cup, stir together the soy sauce, water, maple syrup, rice vinegar, garlic, ginger, red pepper flakes, and cornstarch. Set aside.
- Continue with the stir fry: In a large, deep sauté pan or wok, heat 1/2 tablespoon oil over medium-high heat. Once the oil is hot but not smoking, add the beef. Cook until the beef is browned on all sides and fully cooked through, about 4 minutes. Remove the beef and any juices that have collected in the skillet to a plate and set aside.
- Heat the remaining 1/2 tablespoon oil. Add the bell pepper and other vegetables. Cook for 4 minutes, or until slightly softened and lightly browned.
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- Heat a large skillet or wok over high heat. Add one tablespoon of vegetable oil to the skillet to heat.
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