BEEF WITH VEGETABLES
Simple and delicious beef with mixed vegetables. You don't have to stick with these vegetables. Change them to your personal taste. Try serving over rice or noodles.
Provided by Marla
Categories World Cuisine Recipes Asian Chinese
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- In a large skillet over medium high heat, saute the beef slices in the oil for 5 minutes, or until well browned. Add the onion, garlic and ginger and saute for 5 more minutes. Then add the green bell pepper, carrot and beef broth. Reduce heat to low and let simmer.
- Meanwhile, in a separate small bowl, combine the corn flour, sugar, soy sauce and oyster sauce, if desired. Stir thoroughly, forming a smooth paste. Slowly add this to the simmering beef and vegetables, stirring well, and let simmer to desired thickness. Season with salt and pepper to taste.
Nutrition Facts : Calories 266.6 calories, Carbohydrate 9.3 g, Cholesterol 40.3 mg, Fat 20.2 g, Fiber 1.6 g, Protein 12 g, SaturatedFat 6.3 g, Sodium 537.8 mg, Sugar 3.9 g
QUICK AND EASY BEEF STIR FRY
This Quick and Easy Beef Stir Fry is one of my favorite dinners to throw together. It's loaded with veggies, tender beef, and the easiest sauce ever. No need to order takeout! This recipe will be done faster than the food could get delivered to your door.
Provided by Joanna Cismaru
Time 20m
Number Of Ingredients 15
Steps:
- Heat the oil in a large wok or skillet over medium-high heat. Add the beef sliced, season with salt and stir. Cook until browned, 2 to 3 minutes, stirring occassionally.
- Move the beef to one side of the skillet and add the broccoli, bell pepper, carrot, green onion and garlic. Stir and cook for 2 minutes.
- Meanwhile combine all the sauce ingredients in a small bowl.
- Stir in the sauce, sesame seeds and ginger, then stir the vegetables together with the beef. Continue cooking, stirring, until the vegetables are tender, 2 more minutes.
- Serve over cooked rice or cauliflower rice and garnished with more green onions.
Nutrition Facts : Calories 259 kcal, Carbohydrate 21 g, Protein 27 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 62 mg, Sodium 1106 mg, Fiber 2 g, Sugar 14 g, ServingSize 1 serving
QUICK PAN FRIED BEEF AND VEGETABLES
Make and share this Quick Pan Fried Beef and Vegetables recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 25m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Cook the rice according to the packages instructions and it keep warm.
- Preheat a pan then quickly fry the beef and vegetables together with the vegetable oil over high heat until golden brown, about 4 to 5 minutes.
- Season with salt, ground white pepper to your taste.
- Turn off the heat and add the soy sauce and sugar, stir for one minute.
- Add the meat and vegetable mixture to the rice in the pot in which the rice was cooked.
- Heat on a low setting, until hot throughout.
- Add the parsley and chives.
- Serve from the pot in bowls with additional soy or hot pepper sauce if you like.
Nutrition Facts : Calories 1142.3, Fat 33.4, SaturatedFat 9.4, Cholesterol 76.6, Sodium 2292.2, Carbohydrate 168.2, Fiber 8.8, Sugar 9.4, Protein 38.1
QUICK BEEF STIR-FRY
Quick and easy. I make this on my busiest weeknights.
Provided by inesgosner
Categories World Cuisine Recipes Asian Chinese
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Heat vegetable oil in a large wok or skillet over medium-high heat; cook and stir beef until browned, 3 to 4 minutes. Move beef to the side of the wok and add broccoli, bell pepper, carrots, green onion, and garlic to the center of the wok. Cook and stir vegetables for 2 minutes.
- Stir beef into vegetables and season with soy sauce and sesame seeds. Continue to cook and stir until vegetables are tender, about 2 more minutes.
Nutrition Facts : Calories 267.5 calories, Carbohydrate 9.1 g, Cholesterol 48.9 mg, Fat 15.8 g, Fiber 3 g, Protein 22.6 g, SaturatedFat 3.9 g, Sodium 526.2 mg, Sugar 3.4 g
BEEF AND VEGETABLE STIR FRY
Steps:
- In a large skillet or wok, heat 1 tablespoon of oil over high heat. Add the beef and stir-fry for about 3 minutes. Remove beef and reserve. To the same wok, add the remaining oil and saute the onions, garlic, and ginger. Add the stir-fry vegetable medley, mushrooms, water chestnuts, and red bell peppers. Stir-fry for about 3 minutes and return the beef to the wok. Stirring constantly, add the oyster sauce and crushed red pepper flakes. In a small bowl, whisk the stir-fry seasoning mix with 1/8 cup water until combined. Add the seasoning mixture to the wok and stir for another 3 minutes. Serve with steamed instant white rice.
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
STIR FRY BEEF AND VEGETABLES
Make and share this Stir Fry Beef and Vegetables recipe from Food.com.
Provided by Rita1652
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Toss beef in bowl with soy sauce and sherry.
- Cover and marinate for 30 minutes.
- Heat oil in wok, or wide frying pan.
- Add garlic and ginger and saute over high heat.
- Add drained beef (reserve marinade).
- Stir fry until meat is brown.
- Add scallions, celery, carrots, broccoli and mushrooms.
- Cover and steam about 5 minutes.
- Mix water, cornstarch, sesame oil and marinate in small bowl; pour into pan.
- Heat to boiling.
- Cook until thickened.
- Serve over rice.
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
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