STIR-FRIED BEEF WITH GREEN BEANS AND PEANUT SAUCE
Provided by Tyler Florence
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 19
Steps:
- In a mixing bowl, whisk together the egg whites, sesame oil, and 1 tablespoon of the cornstarch until foamy; season with salt and pepper. Add the beef and chives, toss to coat in the marinade and stick it in the refrigerator for 30 minutes.
- Pour the peanut oil in a large skillet or wok and place over high heat. When the oil is smoking hot, add 1/2 of the beef. (If you fry all the meat at once the oil temperature will drop and the beef will stew instead of crisp.) Fry for 2 minutes then remove to a paper towel to drain; repeat with the remaining beef. Very carefully drain all but 2 tablespoons of the hot oil into a safe container.
- Stir-fry the ginger, garlic, green onions, and chile in the remaining oil until they perfume. Add the green beans; season with salt and pepper. Stir-fry the beans for 2 minutes until crisp-tender; remove from the pan. Mix the chicken broth with the remaining tablespoon of cornstarch to make a slurry and add it to the pan. Add the soy sauce, vinegar, sugar, peanut butter, and orange peel. Simmer until the sauce is thick, about 5 minutes. Return the beef and green beans to the pan, tossing to coat in the sauce. Garnish with chopped peanuts and serve with rice.
BEEF AND BEAN SPROUT STIR-FRY
Steps:
- Blend egg white, 2 teaspoons soy sauce, 1 teaspoon cornstarch, ginger, garlic powder, salt and pepper in medium mixing bowl. Add beef and stir to coat. Cover and refrigerate 30 minutes.
- Combine cold water, oyster sauce, if using, remaining 3 teaspoons soy sauce, remaining cornstarch, and bouillon granules in small mixing bowl. Combine well and set aside.
- Heat 2 tablespoons oil in large skillet. Add beef mixture and stir-fry over medium-high heat until beef is browned. Remove mixture from the skillet and set aside. Heat remaining oil to the skillet and add the mushrooms and onions. Stir-fry over medium-high heat 1 minute. Add bean sprouts and water chestnuts and stir-fry for another minute. Stir in the cornstarch mixture and the beef and cook until thickened and bubbly. Serve with rice and additional soy sauce, if desired.
BEEF AND GREEN BEAN STIR-FRY
This is a quick and easy meal. Serve with spaghetti or vermicelli noodles. From Canadian Living Magazine.
Provided by daisygrl64
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- seed, core and cut red pepper into thin strips, set aside.
- in a wok stir fry beef over high heat until no longer pink, about 3 minutes. using a slotted spoon, transfer beef to plate.
- drain fat from wok, add oil, stir fry garlic, ginger, salt and pepper over medium heat until fragrant, about 1 minute.
- add green beans, red pepper and 2 tablespoons water, cover and steam until beans and pepper are tender-crisp, about 3 minutes.
- return beef and any juices to wok. whisk together beef stock, hoisin sauce, soy sauce, and cornstarch. stir into wok.
- bring to a boil, boil stirring until sauce is thickened and glossy, about 1 minute.
- sprinkle with green onions and serve.
Nutrition Facts : Calories 318.6, Fat 15.7, SaturatedFat 5.2, Cholesterol 74.2, Sodium 1100.5, Carbohydrate 17.8, Fiber 3.5, Sugar 8.4, Protein 26.4
BEEF AND BEAN STIR FRY
Yield 4
Number Of Ingredients 9
Steps:
- Set the oven to broil.
- Slice the steak into thin pieces.
- Cover a cookie sheet with aluminum foil.
- Spray with non stick cooking spray.
- Spread your steak on the pan, and sprinkle with salt and pepper.
- In a bowl, combine the teriyaki sauce, soy sauce, and honey until well combined.
- Pour the mixture over the steak and sprinkle with garlic powder.
- Cook the green beans according to package directions.
- Place the pan of steak strips in the oven and broil on both sides for about 3 minutes.
- Remove from oven once done broiling, and add your steamed green beans.
- Garnish with green onion slices and sesame seeds.
Nutrition Facts : Servingsize 1 serving, Calories 1034 kcal, Fat 70 g, SaturatedFat 28 g, Cholesterol 367 mg, Sodium 236 mg, Carbohydrate 0 g, Sugar 0 g, Protein 93 mg
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
COLORFUL BEEF STIR-FRY
I really like this beef stir-fry recipe. Who couldn't love the easy sesame-ginger marinade and the vibrant mix of vegetables? -Deb Blendermann, Boulder, Colorado
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 cups.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 318 calories, Fat 8g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 542mg sodium, Carbohydrate 41g carbohydrate (8g sugars, Fiber 4g fiber), Protein 21g protein. Diabetic Exchanges
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