STIR-FRY BEEF WITH CAULIFLOWER AND PEAS
Make and share this Stir-Fry Beef With Cauliflower and Peas recipe from Food.com.
Provided by Hey Jude
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine beef with 1/2 tsp of salt, cornstach, and 1 T. of the oil.
- Mix well with your hands.
- Cook cauliflower and carrot in boiling water for 8 minutes; drain well.
- Plunge peas into boiling water for 5 seconds: rinse with cold water and drain.
- Heat 2 T. of oil over medium-high heat in wok; Stir-fry beef 1 minute: Add sherry and cook 1 minute.
- Remove and set aside.
- Combine sauce ingredients in a bowl.
- Heat 1 T. oil to medium-high heat in wok.
- Stir-fry carrots, cauliflower and peas for 1 minute, adding the peas last.
- Add beef.
- Quickly pour in sauce mixture.
- Stir-fry 2 minutes.
- Serve immediately, over steamed rice.
Nutrition Facts : Calories 275.6, Fat 18.5, SaturatedFat 4.3, Cholesterol 23.7, Sodium 883.5, Carbohydrate 9.3, Fiber 2.5, Sugar 3.6, Protein 15.3
QUICK BEEF STIR-FRY
Quick and easy. I make this on my busiest weeknights.
Provided by inesgosner
Categories World Cuisine Recipes Asian Chinese
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Heat vegetable oil in a large wok or skillet over medium-high heat; cook and stir beef until browned, 3 to 4 minutes. Move beef to the side of the wok and add broccoli, bell pepper, carrots, green onion, and garlic to the center of the wok. Cook and stir vegetables for 2 minutes.
- Stir beef into vegetables and season with soy sauce and sesame seeds. Continue to cook and stir until vegetables are tender, about 2 more minutes.
Nutrition Facts : Calories 267.5 calories, Carbohydrate 9.1 g, Cholesterol 48.9 mg, Fat 15.8 g, Fiber 3 g, Protein 22.6 g, SaturatedFat 3.9 g, Sodium 526.2 mg, Sugar 3.4 g
FILIPINO BEEF STIR-FRY
This is an easy Pinoy recipe if you don't have much time. The beef can be sliced and marinated ahead of time making the meat even tastier. Eat the dish alone or serve with rice. Use a tender cut such as New York steak or prime rib.
Provided by lola
Categories World Cuisine Recipes Asian Filipino
Time 3h
Yield 4
Number Of Ingredients 15
Steps:
- Place the sliced steak in a large bowl. Sprinkle the cornstarch over the beef slices and mix to coat. Whisk the soy sauce and sugar together in a small bowl until the sugar dissolves; pour over the beef slices. Mix and marinate in the refrigerator for at least 2 hours or overnight.
- Heat 3 tablespoons olive oil in a large skillet over medium heat; cook and stir the onion and garlic in the hot oil until tender, 5 to 7 minutes. Stir the oyster sauce into the onion and garlic; season with salt and pepper. Add the snow peas, green peas, carrot, celery, and red bell pepper; cook and stir until the vegetables are slightly tender, yet still crisp, 7 to 10 minutes. Remove the skillet from the heat.
- Heat 2 tablespoons oil in a separate skillet. Remove the beef from the marinade, shaking off any excess moisture; discard the marinade. Fry the beef slices in the hot oil to your desired degree of doneness, 3 to 5 minutes per side for medium. Add the cooked beef to the vegetable mixture and mix well. Serve hot.
Nutrition Facts : Calories 452.2 calories, Carbohydrate 26.5 g, Cholesterol 65.8 mg, Fat 20.6 g, Fiber 6.3 g, Protein 39.1 g, SaturatedFat 5 g, Sodium 652.2 mg, Sugar 11.7 g
STIR-FRIED BEEF AND SUGAR SNAP PEAS
Here's a stir-fry far better than most take-out Chinese, and you can make it with any lean cut of meat - flank steak, London broil, tenderloin, sirloin or skirt steak - so long as it is cut thin against the grain. Most takeout joints use snow peas, but sugar snaps are juicier and more succulent, and just as crunchy. (Their downside is that they are slightly more work: they need to be thinly sliced.) As for the sauce, it's simple: thick dark soy sauce (tamari works well), sesame oil, chicken broth and Madeira.
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, weeknight, one pot, main course
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a medium bowl, mix beef, 2 tablespoons tamari, sesame oil, salt and pepper. Set aside.
- Thinly slice sugar snap peas crosswise into disks. Thinly slice scallions, reserving dark green parts for garnish.
- In a small bowl, mix chicken broth, Madeira, 2 tablespoons water, remaining 1 tablespoon tamari and cornstarch.
- Heat a large skillet over high heat. Add 2 tablespoons oil. When pan is hot, stir-fry beef until browned, about 2 minutes. Transfer beef and any liquid to a plate.
- Add remaining tablespoon oil to skillet and when hot, add garlic and white and light green scallion parts until lightly browned, about 1 minute. Add sugar snap peas and chicken broth mixture, lower heat to medium and cover. Let cook for 2 minutes. Transfer beef and juices to skillet and stir-fry 2 minutes. Serve over rice, garnished with more sesame oil, sesame seeds, dark parts of scallions, and hot sauce or vinegar and chili oil.
Nutrition Facts : @context http, Calories 329, UnsaturatedFat 12 grams, Carbohydrate 16 grams, Fat 15 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 4 grams, Sodium 816 milligrams, Sugar 6 grams, TransFat 0 grams
VEGETABLE BEEF STIR-FRY
"My husband, Jerry, has been making this stir-fry for many years," explains Mary Loeffler of Imperial, Pennsylvania. "It was an old Chinese recipe, but folks who don't normally like Chinese food always give this yummy main dish rave reviews."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the first five ingredients; add beef and toss to coat. Refrigerate for 15 minutes. For sauce, in a small bowl, combine the cornstarch, broth, ketchup, soy sauce and sesame oil until smooth; set aside., In a large nonstick skillet or wok coated with cooking spray, stir-fry the beef mixture in 1 teaspoon canola oil until no longer pink. Remove and keep warm. Stir-fry the onion in remaining canola oil for 2 minutes. Add green pepper; stir-fry for 2 minutes. Add tomatoes; stir-fry 1 minute longer., Return beef to the pan. Stir sauce; add to beef and vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 240 calories, Fat 11g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 673mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
VIETNAMESE BEEF STIR-FRIED WITH CAULIFLOWER
This recipe, which is pretty easy, is from a cookbook titled Into the Vietnamese Kitchen. I may have adapted the recipe a bit I don't remember, but this recipe is very delicious and her cookbook quite good.
Provided by Andtototoo
Categories Vietnamese
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large mixing bowl put the 1/2 teaspoons black pepper, sugar, cornstarch, soy sauce and fish sauce.
- Stir to blend.
- Take the flank steak and cut across the grain into thin strips.
- Add to the marinade in the mixing bowl and let it marinate while you work on the rest of the recipe, stirring occasionally.
- Wash the cauliflower and cut into small florets.
- Bring a large saucepan of salted water to a boil.
- Add the cauliflower and once the water starts boiling again, boil for one minute.
- Drain immediately and set the cauliflower aside.
- Heat a large nonstick frying pan over high heat and then add 4 Table. oil.
- Once the oil has had a minute to warm, add the onion.
- Stir-fry until the onion has cooked to a light brown color.
- Add the garlic and stir-fry just until the garlic starts to brown on the edges.
- Remove the onion and garlic into a medium-size bowl, leaving the remaining oil in the frying pan.
- Add half the beef to the fryng pan and cook just until the pink disappears, using a spachula to flip over the meat.
- Add the meat to the bowl with the onion and garlic.
- If necessary, add a little more oil to the frying pan, add the rest of the beef and cook it like you did the first batch.
- Remove the second batch of meat from the frying pan.
- Put 1-2 Table. of oil in the frying pan.
- Heat until hot.
- Add the cauliflower and stir-fry until the cauliflower has some brown spots.
- The heat needs to be high for this.
- Add a little salt and black pepper.
- Turn off heat and readd the meat and onions back into the frying pan and mix with the cauliflower.
- Check for salt and pepper.
- This recipe should have a generous amount of ground black pepper.
- Good served with plain rice.
Nutrition Facts : Calories 353.5, Fat 23.1, SaturatedFat 6, Cholesterol 46.5, Sodium 663.9, Carbohydrate 9.9, Fiber 2.8, Sugar 4.4, Protein 26.9
SNOW PEAS & BEEF STIR-FRY
Skip greasy takeout food and go for this healthy and fast dinner that's so much more enjoyable. To make it even easier, warm up ready-to-serve brown rice in the microwave and supper is ready to go (with one less pan to wash). -Donna Lindecamp, Morganton, North Carolina
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, whisk soy sauce, sherry, cornstarch and sugar. Transfer 1/4 cup mixture to a large bowl; stir in 1 tablespoon oil and garlic. Add beef; toss to coat. Let stand 15 minutes., Heat a large skillet over medium-high heat. Add half of the beef mixture; stir-fry 1-2 minutes or until no longer pink. Remove from pan; repeat with remaining beef., In same pan, heat remaining oil over medium-high heat until hot. Add mushrooms and onion; cook and stir until mushrooms are tender. Add snow peas; cook 2-3 minutes longer or until crisp-tender., Stir remaining soy sauce mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return beef to pan; heat through. Serve with rice if desired.
Nutrition Facts : Calories 265 calories, Fat 9g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 863mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges
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