ASIAN BEEF AND VEGETABLE STIR-FRY
The Asian Beef & Vegetable Stir-Fry is a delicious blend of savory flavors. Use lean beef to make this meal a quick and healthy option for any day of the week!
Provided by Beef. It's What's for Dinner.
Categories Trusted Brands: Recipes and Tips Beef. It's What's for Dinner
Yield 4
Number Of Ingredients 7
Steps:
- Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.
- Combine vegetables and 3 tablespoons water in large nonstick skillet. Cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain.
- Heat same pan over medium-high heat until hot. Add half of beef and half of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove. Repeat with remaining beef and garlic.
- Return all beef and vegetables to pan. Add stir-fry sauce and crushed red pepper; heat through. Serve over rice. Sprinkle with peanuts, if desired.
Nutrition Facts : Calories 333.1 calories, Carbohydrate 35.3 g, Cholesterol 38.9 mg, Fat 9.6 g, Fiber 2.1 g, Protein 25.2 g, SaturatedFat 1.9 g, Sodium 321.9 mg, Sugar 7.5 g
VEGETABLE BEEF STIR-FRY
"My husband, Jerry, has been making this stir-fry for many years," explains Mary Loeffler of Imperial, Pennsylvania. "It was an old Chinese recipe, but folks who don't normally like Chinese food always give this yummy main dish rave reviews."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the first five ingredients; add beef and toss to coat. Refrigerate for 15 minutes. For sauce, in a small bowl, combine the cornstarch, broth, ketchup, soy sauce and sesame oil until smooth; set aside., In a large nonstick skillet or wok coated with cooking spray, stir-fry the beef mixture in 1 teaspoon canola oil until no longer pink. Remove and keep warm. Stir-fry the onion in remaining canola oil for 2 minutes. Add green pepper; stir-fry for 2 minutes. Add tomatoes; stir-fry 1 minute longer., Return beef to the pan. Stir sauce; add to beef and vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 240 calories, Fat 11g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 673mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
ASIAN BEEF AND VEGETABLE STIR-FRY
Steps:
- 1)Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips. 2)Combine vegetables and 3 tablespoons water in large nonstick skillet. Cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain. 3)Heat same pan over medium-high heat until hot. Add half of beef and half of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove. Repeat with remaining beef and garlic. 4)Return all beef and vegetables to pan. Add stir-fry sauce and crushed red pepper; heat through. Serve over rice. Sprinkle with peanuts, if desired.
ORIENTAL STYLE BEEF TIPS AND VEGGIE STIR FRY
After eating Recipe #45809 by chef LinMarie, I was inspired to try to create my own stir-fry dish. I hope if you try this you will enjoy it. Please don't let the long list of instructions throw you off--it's easier than it looks. Posted on August 2nd 2005
Provided by Chef shapeweaver
Categories Roast Beef
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a medium sized bowl, combine all sauce ingredients mixing well. Set aside.
- In a large skillet, over medium heat add water and veggies.
- Cook until crisp tender, about 8 to 10 minutes.
- Remove.
- Add oil and beef cook until lightly browned.
- Add sauce, bring to a rolling boil.
- Cover and reduce heat; simmer for 25 minutes.
- If sauce needs to be thickened just add 2 teaspoons cornstarch that has been mixed with 2 tablespoons water.
- Return veggies back to skillet.
- Heat for about 8 to 10 minutes or until veggies are hot.
Nutrition Facts : Calories 879.9, Fat 88, SaturatedFat 34.1, Cholesterol 112.7, Sodium 818.3, Carbohydrate 10.7, Fiber 2.1, Sugar 5.6, Protein 12.1
ASIAN BEEF AND VEGETABLE STIR FRY
Provided by Food Network
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.
- Combine vegetables and 3 tablespoons water in large nonstick skillet. Cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain.
- Heat same pan over medium-high heat until hot. Add 1/2 of beef and 1/2 of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove. Repeat with remaining beef and garlic.
- Return all beef and vegetables to pan. Add stir-fry sauce and red pepper; heat through. Spoon over rice. Sprinkle with peanuts, if desired.
- Beef. It's What's For Dinner
ASIAN BEEF VEGETABLE STIR-FRY
My aunt lived in the town where I went to college, and for my birthday, I could request any meal, and she would prepare it for my friends and me. This recipe of hers remains one of my favorites.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the cornstarch, consomme, soy sauce and sugar until smooth; set aside. In a large skillet or wok, stir-fry beef in batches in hot oil for 2-3 minutes or until no longer pink. Remove and keep warm. , In the same pan, stir-fry onion and celery for 5 minutes. Add mushrooms and green onions; stir-fry 3-4 minutes longer or until vegetables are tender. , Return beef to the pan. Add spinach. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir until thickened. Serve with rice if desired.
Nutrition Facts : Calories 233 calories, Fat 8g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 830mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 2g fiber), Protein 26g protein.
QUICK BEEF TIPS AND VEGETABLES
An Asian dinner in 15 minutes is possible with beef cubes, frozen veggies, bottled stir-fry sauce and instant rice.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 2
Number Of Ingredients 6
Steps:
- Heat 10-inch nonstick skillet over medium-high heat. Cook beef in skillet about 2 minutes, stirring frequently, until brown. Stir in vegetables and 2 teaspoons water. Cook 1 minute, stirring frequently.
- Stir in stir-fry sauce until well mixed; reduce heat to medium. Cover and cook 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender.
- Meanwhile, cook rice in water as directed on package. Serve beef mixture over rice.
Nutrition Facts : Calories 380, Carbohydrate 59 g, Cholesterol 60 mg, Fiber 3 g, Protein 28 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 3 g, TransFat 0 g
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