Beef Stir Fry Asian Style Recipes

Steps:

• In a medium bowl add 'marinade ingredients' (cornflour, mirin or dry sherry, sesame oil and reduced sodium soy sauce) and mix well.
• Add the meat to the bowl and mix, making ensure all the slices are evenly coated. Set aside for 15 minutes so the beef could absorb the flavours.
• Heat wok or frypan, add oil, heat and add onion, garlic and ginger cook until soft but not browned.
• Add thinly sliced beef with the marinade and cook over a high heat for 3 minutes.
• Add the greens of your choice (example broccoli, Chinese broccoli, snow peas, bok choy or Asian greens) and beans.
• Add water to the wok and mix scrapping the sauce on the bottom of the wok.
• Cook until the vegetables are just tender but retain their vibrant green colour (approximately 4 minutes).
• Enjoy.

Steps:

• Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.
• Combine vegetables and 3 tablespoons water in large nonstick skillet. Cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain.
• Heat same pan over medium-high heat until hot. Add half of beef and half of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove. Repeat with remaining beef and garlic.
• Return all beef and vegetables to pan. Add stir-fry sauce and crushed red pepper; heat through. Serve over rice. Sprinkle with peanuts, if desired.

Steps:

• Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.
• Combine vegetables and 3 tablespoons water in large nonstick skillet. Cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain.
• Heat same pan over medium-high heat until hot. Add 1/2 of beef and 1/2 of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove. Repeat with remaining beef and garlic.
• Return all beef and vegetables to pan. Add stir-fry sauce and red pepper; heat through. Spoon over rice. Sprinkle with peanuts, if desired.
• Beef. It's What's For Dinner

Steps:

• 1)Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips. 2)Combine vegetables and 3 tablespoons water in large nonstick skillet. Cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain. 3)Heat same pan over medium-high heat until hot. Add half of beef and half of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove. Repeat with remaining beef and garlic. 4)Return all beef and vegetables to pan. Add stir-fry sauce and crushed red pepper; heat through. Serve over rice. Sprinkle with peanuts, if desired.

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.

Steps:

• Cut beef steak lengthwise in half, then crosswise into 1/4-inch-thick strips.
• Combine vegetables and 3 tablespoons water in large nonstick skillet.
• Cover and cook over medium-high heat 4 minutes or until crisp-tender.
• Remove and drain.
• Heat the same pan over medium-high heat until hot.
• Add 1/2 of beef and 1/2 of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink, remove.
• Repeat with remaining beef and garlic.
• Return all beef and vegetables to pan.
• Add stir-fry sauce and red pepper; heat through.
• Spoon over rice.
• Sprinkle with peanuts, if desired.

Steps:

• Heat skillet to medium heat and add about 3 tbsp olive oil.
• Add the onions and a little salt and pepper.
• Cook a few minutes until onions are almost translucent.
• Add garlic.
• Add potatoes and about 1 tablespoons more olive oil.
• Stir with onions and garlic.
• Cover skillet and let cook 4-5 minutes, stirring a couple times. Potatoes should now be slightly fork tender.
• Add ginger, paprika and cayenne and stir.
• Make a "hole" in the mixture, exposing a small circle of the bottom of the skillet and add sesame oil to it.
• Stir ingredients well and let cook another couple minutes.
• Remove ingredients from skillet to a bowl and set aside.
• Add a little more olive oil and brown the ground beef.
• Mix in a dash of salt and pepper.
• Drain liquid, leaving a little bit in the pan.
• Add the onion/garlic/potato mixture back to pan and combine with beef.
• Add soy sauce and rice wine vinegar and stir well.
• Taste mixture and add whatever you think it needs. I usually add a little more ginger at this point. Soy sauce adds tangy/salty flavor, rice wine vinegar is sour, etc.
• After cooking a couple more minutes, add cilantro and stir well.
• Serve by itself or over steamed rice.
• Enjoy!

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:

• SAUCE: In bowl whisk together stock, hoisin, oyster and soy sauces, cornstarch, vinegar, sesame oil and chili paste. Set aside.
• Cut beef across the grain into thin strips.
• Toss with cornstarch.
• In wok or large deep skillet, heat 1 tbsp of the oil over high heat; stir-fry beef for 3 minutes or until browned but still pink inside.
• Transfer to bowl.
• Add remaining oil to wok; stir-fry onion, garlic and ginger for 1 minute.
• Add broccoli and 1/2 cup water.
• Cover and steam for about 3 minutes or until broccoli is tender-crisp.
• Pour in sauce, stir-fry for 1 to 2 minutes or until sauce is thickened.
• Stir in beef and any accumulated juices; stir-fry for 1 minute Serve with Chinese noodles or rice.