Stir Fried Beef With Basil Recipes

Steps:

• Cut the beef lengthwise into thin 2-inch long strips. Toss the beef with 2 teaspoons cornstarch, 1 teaspoon vegetable oil, the salt, and pepper. Cover and refrigerate for 30 minutes.
• Cut the onion into 1-inch squares. Cut the tomatoes into 8 wedges. Wash the basil and pat dry. In a small bowl, combine the remaining 2 teaspoons cornstarch and 1 tablespoon water and set aside.
• Heat a nonstick skillet over high heat. Add the remaining 4 teaspoons vegetable oil, the beef, garlic, and onion and stir-fry for 1 minute, or until the meat browns. Continue stirring for about 2 minutes over high heat. Stir in the hoisin sauce and cornstarch mixture. As the mixture begins to thicken, after about 1 minute, add the tomatoes and basil, stir for 1 minute. Divide among plates and serve.

Steps:

• Heat the oil in or skillet over medium heat until hot and stir-fry 1/2 of the basil leaves for 2 to 3 minutes until crispy. Remove and drain on paper towels. Set aside.
• In the same pan, heat the leftover oil over medium heat and stir-fry the garlic, shallots and chillies for 2 to 3 minutes. Add the beef and stir-fry for 2 to 3 minutes until just cooked. Add the green beans and ginger, and season with the fish sauce, oyster sauce and sugar. Continue to stir-fry for another 2 to 3 minutes until the green beans are tender and cooked. Stir in the remaining basil leaves and remove from the heat.
• Transfer to a serving platter, garnish with cashew nuts and the reserved crispy fried basil leaves, and serve hot with steamed rice.

Steps:

• If you're making rice with this dish, get it started. In a small bowl, stir together the soy sauce, oyster sauce, fish sauce, chicken stock and sugar. In a mortar or small food processor, grind together the garlic and chiles into a coarse paste.
• Heat the lard in a wok or large skillet over medium-high heat. Add the garlic-chile paste, and stir until fragrant, about 1 minute. Before the garlic starts to brown, add the beef, and stir-fry to separate the pieces and coat with fat. Add the liquid mixture, making sure not to leave any behind in the bowl, and cook until the beef is only barely pink, about 2 minutes. Add the lime leaves, and continue to cook until no pink remains on the beef, about 1 minute. Add the basil leaves, and stir until they are just starting to wilt, then remove from heat and serve with rice. (You can fish out the large pieces of makrut leaves before serving or put them aside as you eat.)

Steps:

• In a frying pan, heat vegetable oil, over a medium heat. Add minced garlic until slightly colored and aroma is released.
• Add ground beef and fry until brown. When ground beef is almost cooked through, add veggies.
• Stir fry quickly so that veggies remain crunchiness.
• Combine 4 ingredients to make sauce. Add sauce to frying pan and mix well.
• Make space in the pan for frying egg. Fry until egg white gets crispy on the edge.
• FInally, add basil leaves, mix well.
• Serve stir-fry on steamed rice. Top with egg and sprinkle with black pepper.

Steps:

• Marinate steak in shaoxing wine, 1/2 teaspoon salt, 2 teaspoons soy sauce, 1 tablespoon cornstarch and 1 tablespoon water.
• Heat oil, stir-fry beef until meat separates. Set aside.
• In the same pan, heat over high flame, ginger, garlic, red chilies, chili flakes and cumin and stir-fry until fragrant. Return the beef to the wok and stir well. Season with salt to taste.
• Remove from heat and toss with scallions and sesame oil.

Steps:

• Cook rice and keep warm, the rest of the dish cooks very quickly.
• Place the steak on a flat surface and, using a sharp knife, cut against the grain into slices about 2-inch wide.
• Slice each piece of steak horizontally into 2 or 3 pieces.
• Stack the slices and cut into 1/4-inch strips.
• Add the cornstarch to the steak and toss to coat.
• Place the steak in a bowl and sprinkle over the sugar and soy sauce, set aside.
• Heat 2 tbsp oil in a wok or large skillet and add the cauliflower, green pepper, sun dried tomatoes and carrot.
• Cook, stirring, until crisp-tender.
• Add the mushrooms and cook, stirring, about 30 seconds longer.
• Add the bean sprouts and stir-fry for a few seconds longer.
• Remove the vegetables with a slotted spoon and set aside.
• Add the remaining oil to the wok or skillet.
• When it is very hot, add the ginger and garlic and cook, stirring, for a few sec.
• Add the steak and cook, shaking the wok and stirring the strips of steak to separate them and cook evenly, about 1 to 2 minutes.
• Return the vegetables to the wok and toss quickly over high heat, then serve over rice.

Steps:

• Trim fat from beef; cut beef with grain into 2-inch strips.
• Cut strips across grain into 1/8-inch slices.
• Toss beef, 1 tablespoon vegetable oil, 1 teaspoon cornstarch, 1 teaspoon salt, the sugar, 1 teaspoon soy sauce and the white pepper in glass or plastic bowl.
• Cover and refrigerate 30 minutes.
• Cut celery diagonally into 1/4-inch slices.
• Cut green onions into 2-inch pieces.
• Mix 1 tablespoon cornstarch and the water.
• Heat wok until 1 or 2 drops of water bubble and skitter when sprinkled in wok.
• Add 3 tablespoons vegetable oil; rotate wok to coat side.
• Add beef, gingerroot and garlic; stir-fry until beef is brown, about 3 minutes.
• Remove beef from wok.
• Add 3 tablespoons vegetable oil to wok; rotate.
• Add celery; stir-fry 1 minute.
• Stir in chicken broth and 1/2 teaspoon salt; heat to boiling.
• Cover and cook 2 minutes.
• Stir in cornstarch mixture; cook and stir until thickened, about 10 seconds.
• Stir in beef and 2 tablespoons soy sauce; heat to boiling.
• Garnish with green onions.