Stir Fry Inspired By Migos Recipe By Tasty

BEEF VEGETABLE STIR FRY RECIPE BY TASTY

Steps:

• To marinate beef: Add corn flour and soy sauce to the beef strips. Toss together to coat and marinate well for 5 minutes.
• To prepare sauce: Stir cornstarch and beef stock together until cornstarch is dissolved, then add soy sauce and brown sugar and mix well until combined.
• In a large skillet, heat 2 tbsp of oil and add the ginger, garlic, sliced carrots, broccoli florets and sliced bell peppers into the skillet. Saute and set aside.
• Add beef strips in a single layer to the same skillet and cook for 5 minutes, turning constantly to easily brown.
• Add the sauce and bring to a boil. Cook for 2 minutes.
• Once the sauce has thickened, toss with sauteed vegetables and garnish with roasted sesame seeds.
• Serve hot with rice.
• Enjoy!

CHICKEN & VEGGIE STIR-FRY RECIPE BY TASTY

Steps:

• In a large pan on medium-high heat, add 1 tablespoon of oil. Once the oil is hot, add chicken, season with salt and pepper, and sauté until cooked through and browned. Remove cooked chicken from pan and set aside.
• In the same pan, heat 1 tablespoon of oil and add mushrooms. When the mushrooms start to soften, add broccoli florets and stir-fry until the broccoli is tender. Remove cooked mushrooms and broccoli from the pan and set aside.
• Add 1 tablespoon of oil to the pan and sauté garlic and ginger until fragrant. Add the remaining sauce ingredients and stir until smooth.
• Return the chicken and vegetables to the saucy pan, stir until heated through.
• Serve with hot rice or noodles.
• Enjoy!

STIR FRY INSPIRED BY MIGOS RECIPE BY TASTY

Steps:

• In a bowl, add the soy sauce, sesame oil, honey, rice vinegar, peanut butter, garlic, and ginger, and whisk to combine.
• Heat 1 tablespoon of oil in a wok or large pan over high heat. Once the oil begins to shimmer, add the cubed chicken and sprinkle with salt and pepper. Cook, stirring occasionally, until the chicken is cooked through, about 5 to 7 minutes.
• Transfer the chicken to the bowl, and wipe the wok clean.
• Heat 1 tablespoon of oil in the cleaned wok over high heat.
• Once the oil begins to shimmer, add the red onion, broccoli, and red cabbage, and cook, stirring frequently, for 3 minutes.
• Add the red bell peppers and snap peas and cook for 3 minutes, stirring frequently, until the peppers begin to soften.
• Add the carrots and cook for 2 minutes, stirring frequently.
• Add the chicken, cooked rice noodles, and sauce, and stir until fully incorporated.
• Serve with cilantro, scallions, and sesame seeds.
• Enjoy!

SWEET POTATO CHICKEN STIR-FRY WITH PEANUT SAUCE RECIPE BY TASTY

Steps:

• In a small bowl, mix together peanut butter, lime juice, soy sauce, rice wine vinegar, garlic, ginger, red pepper flakes, and water until smooth. Set aside.
• In a large bowl, mix lime juice, sesame oil, salt, and pepper.
• Add cubed chicken to mixture and stir until completely coated.
• Cover with plastic wrap and marinate in refrigerator for 30 minutes.
• Heat a large skillet or saucepan over medium-high heat and add chicken. Cook for 4-6 minutes, or until no longer pink.
• Once cooked through, remove chicken and transfer to a bowl.
• Spiralize bell peppers and sweet potato into a large bowl.
• Add sesame oil to the skillet. Once the oil is hot, add in the broccoli florets and cook for 2-3 minutes.
• Add in the spiralized vegetables and cook for 2-3 minutes.
• Add in the chicken and peanut sauce and stir to coat. NOTE: Add additional water if sauce is too thick to coat.
• Reduce heat to medium low and cook for 3-4 minutes, until sweet potato noodles are al dente.
• Top with green onions and chopped peanuts.
• Enjoy!