Fresh Lemon Pepper Beef Stir Fry Recipes

Steps:

• Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.
• Trim fat on beef steaks to 1/2-inch thickness if necessary. Sprinkle garlic salt over beef. In small bowl, mix butter, basil and lemon-pepper seasoning; brush over beef and bell pepper halves.
• Cover and grill beef and bell peppers over medium heat 12 to 16 minutes, turning once, for medium beef doneness. Brush tops of steaks with butter mixture. Cut bell peppers into strips; serve over beef.

Steps:

• Mix cabbage and red bell peppers together in a bowl. Mix onion, garlic, and ginger together in a separate bowl.
• Heat a wok or large skillet over medium-high heat; add 1/4 cup sesame oil. Cook and stir beef and onion mixture in the hot oil until beef is browned on both sides, 3 to 4 minutes. Add cabbage mixture to beef mixture; cook, stirring quickly, until cabbage wilts, onion begins to brown, and beef is fully cooked, about 5 minutes.
• Stir remaining 1/4 cup sesame oil, soy sauce, sugar, and black pepper into beef and cabbage mixture; toss to coat. Mix water and cornstarch together in a bowl until cornstarch is dissolved; pour into beef and cabbage mixture. Cook and stir until sauce reduces and thickens, about 5 minutes.

Steps:

• In a large bowl, toss beef with ginger, 2 garlic cloves, pepper and 1/2 teaspoon salt; let stand 15 minutes. In a small bowl, whisk coconut milk, sugar, chili sauce, lime zest, lime juice and remaining salt until blended., In a large skillet, heat 1 tablespoon oil over medium-high heat. Add beef; stir-fry until no longer pink, 2-3 minutes. Remove from pan., Stir-fry red pepper, red onion, jalapeno and remaining garlic in remaining oil just until vegetables are crisp-tender, 2-3 minutes. Stir in coconut milk mixture; heat through. Add spinach and beef; cook until spinach is wilted and beef is heated through, stirring occasionally. Sprinkle with green onions and cilantro.

Steps:

• Combine marinade ingredients in a bowl. Add beef and stir to coat. Let stand for 10 minutes.
• In the meantime combine glaze ingredients in a small bowl; stir until sugar is dissolved.
• Place a stir-fry pan over high heat until hot. Add oil and butter; stir until butter melts. Add garlic, lemongrass, shallots and cook; stirring, until fragrant, about 30 seconds. Add beef and stir-fry, until it is seared on the outside and slightly pink in center, about 4 minutes.
• Add glaze and toss to evenly coat meat. Serve.

Steps:

• For the marinade: Mix together the ingredients for the marinade in a large bowl, then add the beef and stir to coat. Cover the bowl with plastic wrap and set aside for 20 minutes to marinate, then remove from the marinade (reserving it) and dust with the cornstarch.
• For the stir-fry: Heat a wok over high heat, and when it starts to smoke, add half the peanut oil. Add the ginger and stir-fry for a second or so, then add the vegetable mixture and toss together in the wok. Add a drop of water to create a little steam for cooking the vegetables. Cook for 1 minute and transfer to a plate. Place the wok back over the heat and add the remaining peanut oil, followed by the beef. Let the meat settle for a few seconds, then stir in the wok for 1-2 minutes. Add the stir-fried vegetables and toss together with the beef. Season with additional light soy sauce, then transfer to a serving plate and eat immediately.

Steps:

• In a large resealable plastic bag, combine 1 teaspoon cornstarch, 1 teaspoon brown sugar, garlic, pepper and 1 tablespoon vinegar. Add beef; seal bag and turn to coat. Refrigerate for at least 1 hour., In a bowl, combine the remaining cornstarch and brown sugar. Add the broth, soy sauce and remaining vinegar; stir until smooth. Set aside., In a large nonstick skillet or wok, heat oil; stir-fry beef until no longer pink. Remove and keep warm. In the same pan, stir-fry onion for 2 minutes. Add asparagus and yellow pepper; stir-fry for 5-6 minutes or until crisp-tender. , Return beef to the pan. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

Steps:

• Combine the ingredients for the sauce in a bowl.
• In a large sauce pan or wok, heat vegetable oil over medium heat. Add onion, broccoli, carrots, and celery. Stir and cook for about 2 minutes.
• Add the zucchini and peppers, stir, cover the pan and cook for 1 minute.
• Add sauce, bring to a boil and cook for 1 minute, covered. Serve vegetables while hot.

Steps:

• Heat 10-inch skillet or wok over medium-high heat. Add oil; rotate skillet to coat side.
• Add squash, bell pepper, celery and onions; stir-fry about 2 minutes or until bell pepper is crisp-tender. Stir in lemon juice, lemon pepper and pea pods; cook and stir about 1 minute or until pea pods are crisp-tender.