Chilli Garlic Beef Stir Fry Recipes

Steps:

• Put noodles in a medium heatproof bowl and cover with boiling water and set aside for 2 minutes and then drain and separate the noodles and set aside.
• Put the sweet chilli sauce, lime juice and soy sauce in a small bowl, stir to combine and set aside.
• Brush a little oil over a large wok and heat on high until the wok is hot and then add half of the beef and stir fry for 2 minutes or until beef is almost cooked and then transfer to a plate.
• Brush the wok with a little more oil and reheat wok on high and repeat with remaining beef and then remove beef from wok and add to the first batch of beef.
• Brush the wok with remaining oil and heat on medium-high and add the capsicum, zucchini, mushroom, garlic, ginger and choy sum stalks and stir fry for 2 minutes and then add the water and choy sum leaves and cook covered tossing twice for 2 minutes or until the vegetables are just tender.
• Add noodles, beef and spring onion to the wok and toss to combine and then add the sauce and toss once more to combine and heat through.
• Top with coriander leaves to serve and accompany with lime wedges.

Steps:

• Whisk the chili-garlic sauce, soy sauce, mirin, honey, sesame oil, and cornstarch together in a small bowl and set aside. Cut the beef lengthwise along the grain into 3 or 4 (2-inch) wide pieces. Slice each piece of beef across the grain into paper thin pieces, about 1/8-inch thick. Pat the beef dry and season well with salt and pepper, to taste.
• Heat 1 tablespoon of the oil in a medium nonstick skillet over high heat just until smoking. Add the beef and cook, stirring rarely, until well browned, about 4 to 5 minutes. Remove to a plate.
• Return the skillet to the stove over medium-low heat. Add the remaining 1 tablespoon of oil, half of the scallions, the garlic, and the ginger, and cook until just fragrant and starting to color, about 30 seconds. Stir in the snow peas, and cook, stirring occasionally, until bright green, about 2 minutes. Whisk in the chili-garlic sauce mixture, then remove the pan from the heat, and add the beef and accumulated juices. Toss to coat and transfer to a serving platter. Serve immediately sprinkled with remaining scallions.

Steps:

• Put 350g thin-cut minute steak strips in a bowl and toss in 3 tbsp cornflour and 2 tsp Chinese five-spice powder.
• Heat 100ml vegetable oil in a wok or large frying pan until hot, then add the beef and fry until golden and crisp.
• Scoop out the beef and drain on kitchen paper. Pour away all but 1 tbsp oil.
• Add 1 thinly sliced red pepper, ½ thinly sliced red chilli, sliced white ends of 4 spring onions, 2 crushed garlic cloves and thumb-sized piece ginger, cut into matchsticks, to the pan. Stir-fry for 3 mins to soften, but don't let the garlic and ginger burn.
• Mix the 4 tbsp rice wine vinegar or white wine vinegar, 1 tbsp soy sauce, 2 tbsp sweet chilli sauce and 2 tbsp tomato ketchup in a jug with 2 tbsp water, then pour over the veg.
• Bubble for 2 mins, then add the beef back to the pan and toss well to coat.
• Serve the beef on noodles with prawn crackers, if you like, scattered with the remaining ½ sliced red chilli and sliced green parts of the spring onions.

Steps:

• Heat oil in a fry pan or wok.
• Add meat and stir fry till tender.
• Remove and put aside.
• Add garlic and onion to fry pan.
• Stir fry till onion is translucent.
• Add vegetables and fry quickly.
• Return the meat and add the sauces.
• Stir fry til heated through.

Steps:

• Slice the steak up really thin and place in a bowl to marinade with the light soya sauce, oyster sauce and the five spice powder, cover and put it in the fridge.
• Prepare the vegetables which can consist of a combination of Bean Shoots, Red Capsicum, Bok Choy, Chinese Leaf, Baby Corn, Spring Onions, asparagus, broccoli, celery. (the asparagus and broccoli need to be blanched for 2 minutes, drained and allowed to cool.
• For the sauce mix the water, dark soya sauce, sesame oil and cornflour together.
• Heat the wok, adding some of the oil - stir fry the vegetables along with the garlic, ginger and the chillies for a few minutes adding some salt if necessary.
• Place in a hot dish and add more oil to the wok and stir fry the beef, taking care to stir frequently, add the sauce and as soon as it starts to thicken add the vegetables back into the wok, stir to coat.
• Serve immediately either with fried rice or plain boiled noodles. Delicious.

Steps:

• Toss steak in 2 tbsp oil. Stir together ketchup and soy sauce in a jug.
• Heat wok over high heat then stir fry the steak for 1 minute. Remove and set aside. Reduce heat and heat the remaining oil, add the chilli, garlic and peppers, thyen stir fry for 30 secs. Add ketchup mixtuer and bring to boil. Return steak to wok, cover and simmer for 2 mins. Toss through spring onion, cook for 1 minute more then serve.

Steps:

• Put the onion, garlic, spices and beef in a non=stick frying pan. Stir fry over a medium heat for 5-6 minutes.
• Add the tomatoes, celery, carrots and seasoning. Bring to the boil, reduce the heat and simmer, stirring often. Cook for 15-20 minutes, until the beef is cooked and the veg is tender.
• Add the kidney beans and cook for a further 2 minutes.
• Serve with long-grain rice

Steps:

• Heat the oven to 200C/180C fan/gas 6 and bake the sweet potatoes for 45 mins, or until tender. Meanwhile, mix the steak with half each of the garlic and paprika.
• Heat the oil in a non-stick wok and stir-fry the pepper for 1 min until starting to soften. Add the remaining garlic and the cumin seeds, and cook for a few minutes more. Tip in the tomatoes and the remaining paprika, and cook for 10 mins. Add the beans and bouillon, and stir-fry until heated through. Stir in the coriander. Halve the baked potatoes almost all the way through, and put onto plates. Top with the avocado and squeeze over some of the lime wedges, and divide the beans between the plates.
• Return the pan to the heat and cook the steak for 5 mins. You shouldn't need to add any oil if you have a good non-stick pan, and if you don't wash the pan, you'll get some nice charred bits on the steak. The centre of the steak strips should be pink and tender. Pile onto the potatoes with a few coriander leaves, and serve with the remaining lime wedges for squeezing over.

Steps:

• Place first 6 ingredients into a food processor and process until finely chopped.
• Over medium-high, heat a non-stick frying pan then add the chilli paste. Cook for 5-7 minutes, stirring, until the mix is thick and fragrant. Depending on the water content of the ingredients this may take even longer.
• Now add the beef and cook for 3 more minutes, stirring the whole time. Add the scallions and beans. Cover. Cook for another 3 minutes, or until beef & vegetables are tender. Serve with steamed rice.

Steps:

• Heat oil in the wok and stir-fry beef, Trident Red Curry Paste, garlic and spring onions for 1½ minutes.
• Add Trident Coconut Milk, Trident Stir-Fry Fish Sauce and sugar. Stir-fry for 1 minute.
• Then add the parboiled beans, Trident Baby Cut Corn and basil leaves. Stir just enough to heat them up.
• Serve over jasmine rice.