BEEF STRIP VEGETABLE STIR-FRY
This recipe is loaded with fresh veggies, and makes a frequent appearance at my table. You can replacement beef with chicken, fish or even tofu.-Betsy Larimer, Somerset, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine cornstarch and 2 tablespoons soy sauce until smooth. Add beef; stir to coat. , In a large skillet or wok, stir-fry the green peppers and onions in oil for 3 minutes; add beef. Cook and stir for 3 minutes. Add mushrooms. Cook and stir for 3-5 minutes or until vegetables are tender and meat is no longer pink. Stir in remaining soy sauce.
Nutrition Facts : Calories 254 calories, Fat 9g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 658mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges
ASIAN BEEF AND VEGETABLE STIR FRY
Provided by Food Network
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
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
QUICK BEEF STIR-FRY
Quick and easy. I make this on my busiest weeknights.
Provided by inesgosner
Categories World Cuisine Recipes Asian Chinese
Time 25m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 267.5 calories, Carbohydrate 9.1 g, Cholesterol 48.9 mg, Fat 15.8 g, Fiber 3 g, Protein 22.6 g, SaturatedFat 3.9 g, Sodium 526.2 mg, Sugar 3.4 g
EASY BEEF & VEGETABLE STIR-FRY
Cook up frozen mixed vegetables and tender beef strips to make this Easy Beef and Vegetable Stir-Fry. With a flavorful sauce made of beef broth, steak sauce and soy sauce, you can't go wrong when you serve this Easy Beef and Vegetable Stir-Fry.
Provided by My Food and Family
Categories Recipes
Time 20m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Mix soy sauce and cornstarch until well blended; set aside.
- Heat oil in large skillet on medium-high heat. Add steak; cook and stir 2 to 3 minutes or until steak is no longer pink. Add soy sauce mixture, vegetables and beef broth; bring to boil. Reduce heat to medium-low.
- Stir in steak sauce; simmer 2 minutes or until heated through.
Nutrition Facts : Calories 210, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 65 mg, Sodium 1330 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 25 g
ASIAN BEEF AND VEGETABLE STIR-FRY
The Asian Beef & Vegetable Stir-Fry is a delicious blend of savory flavors. Use lean beef to make this meal a quick and healthy option for any day of the week!
Provided by Beef. It's What's for Dinner.
Categories Trusted Brands: Recipes and Tips Beef. It's What's for Dinner
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 333.1 calories, Carbohydrate 35.3 g, Cholesterol 38.9 mg, Fat 9.6 g, Fiber 2.1 g, Protein 25.2 g, SaturatedFat 1.9 g, Sodium 321.9 mg, Sugar 7.5 g
MARINATED BEEF STIR FRY
I made this up using the marinade recipe from my Marinated and Crumbed Pork Schnitzel dish. I believe it is quite tasty :) You can make it with the vegetables I used, leave them out, or, use what you have on hand.
Provided by Jen T
Categories Meat
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Slice meat across the grain into strips and place in a glass dish.
- Mix together the soy sauce, lemon juice and garlic and pour over the meat mixing well.
- Leave to marinate for approx 2hours to get the best flavour or longer if you wish.
- Meanwhile steam the brocolli, cauliflower & carrots or cook til just crisp tender in a microwave.
- When ready to cook, drain meat reserving the marinade.
- Heat oil in a large pan or wok until very hot.
- Add beef strips and cook quickly to seal. You may need to do this in 2 batches.
- Add the onion & cook, stirring til lightly browned.
- Add in the drained vegetables and toss to mix.
- Mix the cornflour with a little cold water and then add in the reserved marinade and more water to make 1 cup liquid.
- Add the liquid to the pan and stir til thickened and heated through.
- Serve over steamed rice and top with sliced spring onions.
VEGETABLE BEEF STIR-FRY
"My husband, Jerry, has been making this stir-fry for many years," explains Mary Loeffler of Imperial, Pennsylvania. "It was an old Chinese recipe, but folks who don't normally like Chinese food always give this yummy main dish rave reviews."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the first five ingredients; add beef and toss to coat. Refrigerate for 15 minutes. For sauce, in a small bowl, combine the cornstarch, broth, ketchup, soy sauce and sesame oil until smooth; set aside., In a large nonstick skillet or wok coated with cooking spray, stir-fry the beef mixture in 1 teaspoon canola oil until no longer pink. Remove and keep warm. Stir-fry the onion in remaining canola oil for 2 minutes. Add green pepper; stir-fry for 2 minutes. Add tomatoes; stir-fry 1 minute longer., Return beef to the pan. Stir sauce; add to beef and vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 240 calories, Fat 11g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 673mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
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.
BEEF VEGETABLE STIR FRY RECIPE BY TASTY
Here's what you need: oil, broccoli floret, ginger, garlic, carrot, bell pepper, red chili flakes, salt, roasted sesame seed, rice, beef strips, corn flour, soy sauce, beef stock, cornstarch, soy sauce, brown sugar
Provided by Fathima Asma Jauffer
Yield 2 servings
Number Of Ingredients 17
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!
Nutrition Facts : Calories 1740 calories, Carbohydrate 133 grams, Fat 96 grams, Fiber 8 grams, Protein 64 grams, Sugar 25 grams
VEGETABLE BEEF STIR-FRY
Quick to make, healthy, and tasty too -- if you can't find chinese cabbage, just use spinach leaves. Each serving has 169 calories and 7 g of fat.
Provided by wife2abadge
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Trim fat from beef and partially freeze.
- Thinly slice across the grain into matchstick-sized shreds.
- For sauce, stir together the soy sauce, water, green onions, sugar, cornstarch, sesame seeds, sesame oil, garlic, ginger, and pepper, and set aside.
- Cook rice.
- Meanwhile, spray cold wok with nonstick spray and preheat over medium heat.
- Add carrots to wok and stir fry for 2 minutes.
- Add the onion wedges and stir fry 3 minutes more.
- Add the bamboo shoots and stir fry 1 minute more or til veggies are crisp-tender.
- Remove veggies and add beef to wok.
- Stir fry 2-3 minutes.
- Push beef from center of wok to side and stir sauce, then add to center of wok.
- Cook & stir til sauce is thick and bubbly.
- Stir in meat, add veggies back in, and stir in cabbage.
- Stir all ingredients together to coat and heat thoroughly.
- Serve over rice.
Nutrition Facts : Calories 366.2, Fat 7.8, SaturatedFat 2.6, Cholesterol 34.6, Sodium 1398.5, Carbohydrate 53.5, Fiber 4, Sugar 8.4, Protein 20.7
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- Mix together the marinade ingredients with the beef until well-coated, and set aside for 30 minutes or overnight. Next, prepare your veggies and set aside.
- In a small bowl, mix the water (or beef stock, if using), sesame oil, soy sauces, oyster sauce and sugar, and set aside.
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- Trim fat from meat. Thinly slice meat across the grain into bite-size strips (see Tip). For sauce, in a small bowl stir together the cold water and cornstarch; stir in soy sauce, dry sherry and salt. Set meat and sauce aside.
- Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add 2 teaspoons of the oil. Add garlic and ginger; cook and stir 15 seconds. Add onion, carrot, celery and chile pepper to hot skillet. Stir-fry 3 minutes, using a wide wooden spatula to constantly stir and lift vegetables. Add sweet pepper; stir-fry 1 minute. Add mushrooms and zucchini; stir-fry 3 to 4 minutes more or just until vegetables are crisp-tender. Remove vegetables from skillet.
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