Stir Fry Beef With Nectarines Recipes

BEEF STIR-FRY

Steps:

• Season the steak with salt and pepper. In a medium bowl, whisk together the soy sauce, chile pepper, sugar and lime juice until the sugar is dissolved. Add the beef, toss to coat and set aside.
• In a large skillet over medium-high heat, heat the oil until shimmering, about 1 minute. Add the beef and cook, stirring, until cooked through, 3 to 5 minutes.
• Remove the beef from the skillet and set aside. Allow the liquid in the pan to reduce until thickened, about 4 minutes. Add the garlic and scallions and cook 1 minute more. Add the mushrooms and cook for 2 to 3 minutes more. Add the snow peas, baby corn and bell pepper and continue cooking until all the vegetables are crisp-tender, about 2 minutes. Return the beef to the skillet and toss to combine.

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.

STIR-FRY BEEF

Steps:

• Trim excess fat from the steak; slice the steak diagonally across the grain into thin strips. Set aside.
• Place the chopped red bell peppers in a food processor or blender; cover and process until smooth, stopping frequently to scrape down the sides. Set aside.
• Pour 2 tablepoons oil around the top of a preheated wok or large skillet, coating the sides; heat at medium-high (375 degrees) for 2 minutes. Add the onion and minced garlic, and stir-fry 2 minutes. Add the squash, (and asparagus if using) and stir-fry for 1 to 2 minutes or until crisp-tender. Remove the vegetables from the wok and set aside.
• Pour 1 tablespoon oil into the wok; add half of the steak strips, and stir-fry 2 to 3 minutes or until browned. Remove the steak from the wok, and set aside. Pour the remaining 1 tablespoon of oil into the wok. Add the remaining steak strips, and stir-fry 2 to 3 minutes or until browned.
• Combine the soy sauce, crushed red pepper, and black pepper. Add the soy sauce mixture, red bell pepper puree, reserved vegetable mixture, and steak strips to the wok. Stir fry until thoroughly heated. Serve over rice.
• Garnish with green onion strips.

QUICK BEEF STIR-FRY

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.

GRILLED FLANK STEAK WITH NECTARINES

Steps:

• In shallow glass bowl or plastic dish, or resealable food-storage plastic bag, mix all ingredients except beef and nectarines.
• Make cuts about 1/2 inch apart and 1/8 inch deep in diamond pattern in both sides of beef. Place beef in marinade in bowl; turn to coat. Cover dish or seal bag; refrigerate, turning occasionally, at least 4 hours but no longer than 24 hours.
• Heat coals or gas grill for direct heat. Remove beef from marinade; reserve marinade.
• Cover and grill beef over medium heat 12 to 14 minutes for medium doneness (160°F), brushing occasionally with marinade and turning once. Add nectarines to grill for last 5 minutes of grilling, turning once and brushing frequently with marinade. Discard any remaining marinade. Cut beef diagonally across grain. Serve with nectarines.