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
LIVER WITH PEPPERS AND ONIONS
I found the secret to getting my children to eat liver was to start early, before other kids let them know that liver is supposed to be "yucky". This tasty stir-fry has good flavor.-Naomi Giddis, Two Buttes, Colorado.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4-6 servings.
Number Of Ingredients 12
Steps:
- In a large bowl or resealable plastic bag, combine the flour, salt and pepper. Add liver; toss to coat. In a large skillet, cook onion and peppers in 2 tablespoons oil until crisp-tender. Remove from pan; set aside. , In same skillet, cook and stir liver in remaining oil for 5-7 minutes or until no pink remains. In a small bowl, combine the cornstarch, broth and soy sauce until smooth; stir into liver. Bring to a boil; cook and stir for 2 minutes or until thickened. Return vegetables to the skillet; heat through. Serve with rice or noodles.
Nutrition Facts : Calories 245 calories, Fat 12g fat (2g saturated fat), Cholesterol 332mg cholesterol, Sodium 898mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.
STIR-FRIED BEEF AND STRING BEANS II
Number Of Ingredients 11
Steps:
- 1. Mince or grind beef. Chop onion. Mince garlic. 2. Stem string beans, cut in 1 1/2-inch sections then parboil. 3. Heat oil. Add salt, then onion and garlic, and stir-fry a few times. Add beef and stir-fry until it loses its redness (about 1 minute). Remove from pan. 4. Heat remaining oil. Add parboiled beans and stir-fry to coat with oil. Stir in stock and heat quickly. 5. Return beef and cook, covered, 2 minutes over medium heat. 6. Meanwhile blend cornstarch, sherry and cold water to a paste. Then stir in to thicken. Serve at once. VARIATION: * In step 6, omit the cornstarch paste. Instead, quickly stir in 2 eggs, beaten cook over low heat until eggs begin to set. Serve at once. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
BEEF LIVER AND RICE STIR-FRY
Make and share this Beef Liver and Rice Stir-Fry recipe from Food.com.
Provided by shellbee
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- cut beef liver in long strips length wise.
- this can be done when meat is partly frozen for easier handling.
- brown liver in the butter with above spices.
- add the soup and water.
- simmer on low heat on stove top for 20 minutes.
- serve over cooked rice of your choice.
Nutrition Facts : Calories 253.7, Fat 10.3, SaturatedFat 5.2, Cholesterol 327.1, Sodium 510.8, Carbohydrate 15.5, Fiber 1.1, Sugar 6.3, Protein 24.6
STIR-FRIED BEEF LIVER II
Number Of Ingredients 10
Steps:
- I. Cut liver in 1/4-inch slices, then in strips. 2. Mince ginger root. Combine with cornstarch, sherry, soy sauce and sugar. Add to liver and toss to coat. Let stand 15 to 20 minutes, turning occasionally. 3. Cut scallion stalk in 1/2-inch sections. Crush garlic. 4. Heat oil. Add salt, then garlic, and stir-fry a few times. Add liver and stir-fry until it turns pale brown (2 to 3 minutes). 5. Add scallion sections and stir-fry 1 minute more. Serve at once. VARIATIONS: * In step 4, add to heated oil 1 cup fresh mushrooms, sliced thin. Stir-fry until softened. Remove from pan. Add another 1 1/2 tablespoons oil and heat then add salt, garlic and liver. Cook as in steps 4 and 5. At the end of step 5, return mushrooms and stir in only to reheat. * In the above variation, for the mushrooms substitute either 2 cups shelled peas, parboiled or 2 cups string beans, cut in 1 1/2-inch sections and parboiled. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
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