Ginger Beef Stir Fry Pad Khing Nuah Recipes

Steps:

• Note, because this cooks pretty fast, have all your measuring, chopping, etc done beforehand. Also, if you are planning on serving it on rice or noodles, they should be ready or almost-ready when you begin stir-frying.
• Combine cornstarch and water in a medium bowl. Add beef strips & toss to coat.
• Heat oil in wok or large skillet (on high heat). Toss in beef and stir-fry until cooked (3-5 minutes or so). Remove and set aside.
• Put veggies, garlic & ginger in the pan & stir-fry for about 5 minutes or so.
• Combine soy sauce, vinegar, brown sugar & cayenne pepper; add to pan.
• Bring to a boil, then add the cooked beef.
• Continue to stir-fry until heated through. Top with sesame seeds.

Steps:

• Slice peeled ginger thinly, stack slices then slice again into thin slivers.
• Heat half of the oil in the wok and stir fry the beef in batches, until browned all over.
• Heat remaining oil in wok; stir-fry ginger and garlic until fragrant.
• Add beans; stir-fry until just tender.
• Return beef to wok with onion, sugar and sauces; stir-fry until sugar dissolves and beef is cooked as desired.
• Remove from heat and toss basil leaves through stir-fry.

Steps:

• Toss the strips of steak, the lemongrass, soy sauce, half the fish sauce, half the sugar and half the chilli flakes together in a bowl. Set aside in the fridge to marinate for at least 20 mins or up to 6 hrs.
• Mix the remaining fish sauce with the lime juice, remaining chilli flakes, the rest of the sugar and 3 tbsp water, then set aside.
• Heat 1 tbsp vegetable oil in a large non-stick or cast iron wok or frying pan over a high heat. Once hot, tip in half the marinated steak strips and stir-fry for 2 mins until just cooked through, then remove to a large plate using tongs or a slotted spoon and repeat using another 1 tbsp of oil and the remaining beef. Remove to the plate, then wipe the wok or pan clean using kitchen paper.
• Add the remaining oil to the pan and fry the green pepper and the white parts of the spring onion. Stir-fry over a high heat for 2-3 mins, then add the garlic and ginger and stir-fry for another 45 seconds-1 min. Return the steak to the pan, stir well, then add the lime dressing and most of the basil leaves, mixing well to coat.
• Divide the stir-fry between bowls alongside rice or noodles, then scatter with the chopped peanuts, any remaining basil leaves and the green parts of the spring onions.

Steps:

• Mix vegetable broth, soy sauce, honey powder, ginger, sesame oil, cornstarch, garlic, and red pepper flakes together in a small bowl.
• Heat vegetable oil in a wok until simmering. Add skirt steak, salt, and pepper. Cook until browned, about 5 minutes. Add stir-fry vegetables. Pour in sauce mixture. Cook until vegetables are heated through, about 5 minutes.

Steps:

• Mix the beef and five-spice in a bowl, then set aside to marinate. Soften the noodles in boiling water following pack instructions, drain then set aside. Thinly slice the red chilli, leaving the seeds if you prefer a little extra heat. Mix with the garlic, ginger and lemongrass in a small bowl. Heat half the oil in a wok, add the chilli mixture and stir-fry for 1 min until softened but not coloured. Remove with a slotted spoon and set aside while you cook the beef.
• Heat the remaining oil, add the beef and stir-fry over a high heat for 1 min until browned and just cooked through.
• Return the chilli mixture to the pan with the sugar snaps, baby corn and half the spring onions. Stir-fry for 1 min more before adding the drained noodles. Mix to thoroughly combine, take off the heat and add a squeeze of lime juice, the soy sauce and fish sauce.
• Divide between four plates. Scatter with the peanuts, garnish with remaining spring onions and chopped coriander.

Steps:

• Heat canola oil over medium heat. Add onion, beef, and boullon; stir fry until beef is cooked through.
• Add bok choy, squash, red pepper, ginger, and pepper. Cover and steam until veggies are crisp-tender.
• Mix cornstarch with 2 Tbsp water. Increase heat and stir in corn starch mixture until stir fry thickens.

Steps:

• In a large resealable plastic bag, combine 2 tablespoons soy sauce, sherry and ginger; add the beef. Seal bag and turn to coat; refrigerate for 30 minutes., In a small bowl, combine the cornstarch, broth, hoisin sauce, sugar and remaining soy sauce until smooth; set aside., In a large skillet or wok, stir-fry beef in 1 tablespoon oil until no longer pink. Remove and set aside. Stir-fry asparagus in remaining oil until crisp-tender. Add garlic; cook 1 minute longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Return beef to the pan; heat through. Serve with rice.

Steps:

• In a bowl, combine the sugar, cornstarch, ginger, pepper and red pepper flakes. Stir in the sherry or broth, soy sauce, barbecue sauce and sesame oil; set aside. In a large nonstick skillet or wok, stir-fry carrots and onion in hot canola oil until crisp-tender; remove and set aside. In the same pan, stir-fry beef and garlic until meat is no longer pink. Stir sauce mixture; stir into pan. Add carrot mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Garnish with green onions. Serve over rice if desired.

Steps:

• Mix 1 tablespoon cornstarch, water and salt; toss with beef. In a small bowl, mix broth, soy sauce, sugar, orange zest and remaining cornstarch until smooth., In a large skillet, heat 2 teaspoons oil over medium-high heat; stir-fry half of the beef until browned, 2-3 minutes. Remove from pan. Repeat with additional 2 teaspoons oil and remaining beef., Stir-fry carrots in remaining oil 2 minutes. Add ginger, garlic and, if desired, pepper flakes; cook and stir until fragrant, about 30 seconds. Stir broth mixture and add to pan; bring to a boil. Cook and stir until slightly thickened. Stir in beef; heat through. Serve with rice.

Steps:

• In a small bowl, whisk cornstarch and cold water until smooth. Stir in the plum sauce, ginger, soy sauce and pepper flakes; set aside. In a large skillet or wok, stir-fry beef in oil until no longer pink; remove and keep warm. , In the same pan, stir-fry the red pepper, broccoli, carrots, onions and garlic until tender. Return beef to the pan. Whisk the plum sauce mixture; stir into skillet. , Cook and stir until slightly thickened. Stir in peanuts. Serve with rice if desired. Sprinkle with sesame seeds.

Steps:

• Place cornstarch in a large bowl; gradually whisk in water until smooth. Whisk eggs into cornstarch mixture; toss steak strips in mixture to coat.
• Pour canola oil into wok 1-inch deep; heat oil over high heat until hot but not smoking. Place 1/4 of the beef strips into hot oil; separate strips with a fork. Cook, stirring frequently, until coating is crisp and golden, about 3 minutes. Remove beef to drain on paper towels; repeat with remaining beef.
• Drain off all but 1 tablespoon oil; cook and stir carrot, green bell pepper, red bell pepper, green onions, ginger, and garlic over high heat until lightly browned but still crisp, about 3 minutes.
• Whisk sugar, rice vinegar, soy sauce, sesame oil, and red pepper together in a small bowl. Pour sauce mixture over vegetables in wok; bring mixture to a boil. Stir beef back into vegetable mixture; cook and stir just until heated through, about 3 minutes.