Ginger Beef Stir Fry Recipes

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:

• 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:

• Partially freeze beef for easier slicing. Trim fat from beef. Thinly slice beef across the grain into bite-size strips. Set aside. If using asparagus, cut asparagus into 2-inch pieces. Set aside.
• In a small bowl stir together the beef broth, soy sauce, cornstarch, sugar, and ginger; set aside.
• Lightly coat an unheated wok or large skillet with nonstick cooking spray. Preheat over medium-high heat. Add asparagus or broccoli, mushrooms and green onions. Stir-fry for 3 to 4 minutes or until vegetables are crisp-tender. Remove from wok or skillet.
• Carefully add the oil to wok or skillet. Add beef; stir-fry for 2 to 3 minutes or until brown. Push the beef from center of work or skillet. Stir sauce. Add sauce to center of wok or skillet. Cook and stir until thickened and bubbly.
• Return vegetables to wok or skillet. Stir all ingredients together to coat with sauce; heat through. Serve immediately over hot cooked rice.

Steps:

• Cut the beef across the grain into thin slices about 1/8-thick; cut those slices into 1-inch squares. Put the beef in a bowl, add the marinade, and toss lightly to coat. Cover with plastic wrap, and let the beef marinate for 1 hour at room temperature, or longer if possible in the refrigerator.
• Heat a wok or large skillet, add 3 1/2 tablespoons of the oil, and heat until near smoking. Add the beef and stir-fry over high heat until it loses its raw color and the slices separate. Remove with a slotted spoon and drain. Clean out the pan.
• Mix the ingredients for sauce together.
• Reheat the pan, add the remaining 2 tablespoons oil, heat about 20 seconds, and add the garlic, ginger, and scallions. Cook for 20 seconds, until fragrant, then add the bean sprouts and toss lightly over high heat. Add the rice wine, and stir-fry for 1 1/2 minutes, then add the sauce and the cooked meat. Cook until the meat is heated through and everything is coated evenly with the sauce. Scoop the beef onto a serving platter and serve with rice and a vegetable, if desired.
• Mix the ingredients for sauce together

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:

• Rinse, stem and seed bell pepper; trim and discard white veins.
• Cut pepper into strips about 1/4 inch wide and 2 inches long.
• Rinse beef and pat dry.
• Cut across the grain into 1/16 to 1/8-inch thick slices, then cut slices into bite-size pieces.
• Pour oil into a large nonstick frypan or wok over high heat.
• When oil is hot, add bell pepper and stir just until tender-crisp to bite, about 3 minutes.
• Pour from pan into a bowl.
• Add beef to pan over high heat and stir just until no longer pink, about 2 minutes.
• With a slotted spoon, transfer meat to bowl with pepper.
• To meat juices in pan, add lime juice, honey, hoisin sauce, soy sauce, ginger, and chili flakes.
• Boil over high heat, stirring often, until mixture is reduced to about 1/3 cup, 5 to 6 minutes.
• Pour beef and bell pepper back into pan and stir until hot, about 30 seconds.
• Spoon stir-fry onto a serving platter or individual plates and sprinkle with cilantro.

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.