Asian Beef Stir Fry By Victorian Epicure Recipes

Steps:

• Bring water to a boil. Add rice, stir and return to a boil. Place lid on pot. Lower heat to low and simmer for 20 minutes.
• Warm wok or large pan over medium to high heat. While heating, cut sirloin steak into thin strips. Add oil to wok. Add steak.
• While beef is cooking, mix together the sauce ingredients and set aside.
• Add frozen vegetables and stir-fry until vegetables reach tender-crisp.
• Add sauce to wok. Stir into beef and vegetables mixture until boiling and thickened.
• Serve over rice.

Steps:

• Prepare the rice using the package directions, omitting the salt and oil.
• Meanwhile, in a large skillet, cook the ground beef, gingerroot, and garlic over medium-high heat for about 5 minutes, or until the beef is browned, stirring frequently to turn and crumble the beef. Drain and discard any liquid. Transfer the beef to a plate. Set aside.
• Before returning the skillet to the heat, wipe it with a paper towel and lightly spray with cooking spray. With the skillet over medium-high heat, cook the carrots, celery, and bell pepper for 2 minutes, stirring frequently. Stir in the water. Cook, covered, for 2 minutes.
• While the vegetables cook, dry-roast the sesame seeds in a small skillet over low heat for about 2 minutes, or just until fragrant and golden, stirring frequently. Watch carefully so they do not get too brown. Pour onto a small plate.
• Stir the bean sprouts and green onions into the carrot mixture. Cook, covered, for 2 minutes. Stir in the beef.
• In a small bowl, whisk together the remaining ingredients until the cornstarch is dissolved. Pour over the beef. Cook for about 2 minutes, or until bubbly and slightly thickened, stirring constantly. Serve over the rice. Sprinkle with the sesame seeds.
• (Per Serving)
• Calories: 355
• Total Fat: 8.0g
• Saturated: 2.5g
• Trans: 0.5g
• Polyunsaturated: 1.5g
• Monounsaturated: 3.0g
• Cholesterol: 62mg
• Sodium: 284mg
• Carbohydrates: 40g
• Fiber: 6g
• Sugars: 7g
• Protein: 31g
• Dietary Exchanges
• 2 Starch
• 2 Vegetable
• 3 Lean Meat

Steps:

• Place cornstarch in small bowl. Gradually add broth, stirring until cornstarch dissolves. Mix in lemon juice and peel.
• Heat 2 teaspoons oil in large non-stick skillet over medium-high heat. Season beef with salt and generous amount of pepper. Add beef to skillet and stir-fry until just brown, about 3 minutes. Using slotted spoon, transfer beef to plate. Add remaining 2 teaspoons oil to skillet. Add vegetables; stir-fry until bright in color and just beginning to soften, about 3 minutes. Stir broth mixture quickly to re-blend; add to skillet. Add beef and any collected juices. Cook until sauce thickens and all vegetables are crisp-tender, stirring frequently, about 5 minutes. Transfer to bowl. Sprinkle with cilantro.

Steps:

• Start by heating up you pan with the oil. Once heated add the garlic.
• Once the garlic has turned golden brown, add the 1lb beef. Cut the ginger in small slices. Using only an inch and a half long ginger cut to small slices.
• Once the red is almost gone from the beef. Add the sliced up 1/2 Onion and stir for 20 seconds.
• Add your Oyster Sauce and water and stir for 10 seconds.
• Add the sugar and fish sauce stir and taste
• If the taste is to preference add the cut green onions.
• If it needs more taste slowly add fish sauce and taste.
• Add steam rice in a bowl and serve with easy stir fry OR eat with sticky rice.
• You can also add in vegetables if you prefer in STEP 3.