Beef Garlic Scapes Stir Fry Recipes

Steps:

• Whisk first 6 ingredients together in a bowl.
• Slice beef across the grain into thin strips, add to bowl& toss to coat; let stand for 15 minutes.
• Cook garlic scapes in a pot of boiling salted water until tender-crisp, about 2 minutes; drain& refresh under cold water.
• Drain again, pat dry& set aside.
• Wearing rubber gloves, cut hot pepper in half lengthwise, deseed& finely slice.
• Heat 1 tbsp of the oil in a wok or deep skillet over high heat.
• Stir fry beef in batches, using remaining oil as necessary, until browned but still pink inside, about 2 minutes; transfer to a bowl.
• Stir fry hot pepper& salt for 1 minute; return beef, any accumulated juices, scapes& stock to wok and stir fry until hot, about a minute.

Steps:

• Place the steak in a bowl with the cornflour.Chinese 5 spice and soy sauce.Mix well and leave to marinate for 20 minutes.
• Meanwhile , split the broccoli into florets.Slice the stalks diagonally into thin oval shapes and the florets into small heads.
• Heat the oil in a wok or large frying pan , add the marinated steak , ginger and garlic and stir fry for for 3 to 4 minutes.
• Add the pepper, broccoli and salad onions and stir fry for 2 minutes.
• Add the sherry and water , put a lid on the pan and steam for 1 minute. Transfer to warmed serving dish and serve immediately with the rice.

Steps:

• Mix beef and garlic and let sit for 10 minutes. Sauté beef and garlic in a nonstick pan sprayed with vegetable oil.
• When beef is done, remove from pan.
• In same pan, sauté green onions and bok choy until vegetables are tender.
• Return beef to pan and add soy sauce, oyster sauce, beef broth, and tomato wedges and cook for 3 minutes, med high. (varies depending on pan size, fuel, thickness of pan).
• Season with salt and pepper to taste.
• Great served over rice, noodles or alone with a side.
• I have also made without bok choy and used slice green peppers and water chestnuts, baby corn. As I said, very versatile.

Steps:

• Stirfry the peppers and onions in oil.
• .Put in a bowl.
• Stir fry the beef.
• Add the veggies,sesoning,water.
• Season to taste.
• Simmer to the way you want it.
• All measurments are approximate.
• Never use the whole envelope of spice.
• Serve with rice,mashed pototoes,noodles.
• With extra vegetables this could serve 3 or 4 people.
• When peppers are on sale I buy several and cut them up to use in recipes like this and put them in baggies in the freezer.
• Enjoy.

Steps:

• Heat broiler. Brush a rimmed baking sheet with oil and arrange slices in a single layer; brush 1 teaspoon oil over tops. Broil 4 inches from heat, without turning, until golden and browning in spots, 20 to 25 minutes.
• Meanwhile, season steak with salt. In a large skillet, heat oil over high and swirl to coat. In batches, cook steak, undisturbed, until brown on one side, 2 minutes (do not crowd pan). Flip and cook until cooked just cooked through, 1 minute. Transfer to a plate.
• Add broccoli and 1/3 cup water to skillet and cook until broccoli is bright green and water almost evaporates, about 2 minutes. Add garlic and rosemary and cook, stirring, until fragrant, 15 seconds. Add vinegar and bring to a boil. Remove from heat, return steak to skillet and toss to coat. Add butter and swirl until melted. Season with salt. Serve over polenta slices.

Steps:

• Cook rice as directed on package.
• Meanwhile, toss meat with 1 Tbsp. of the dressing and the garlic. Add cornstarch; mix well. Heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add meat mixture; stir-fry 3 min. or until meat is cooked through. Remove from skillet; cover to keep warm.
• Add vegetables, soy sauce, ginger and remaining dressing to skillet; stir-fry 5 min. or until vegetables are crisp-tender. Return meat mixture to skillet; stir-fry 1 min. or until meat is heated through and sauce is thickened, stirring occasionally. Serve over rice; sprinkle with peanuts.