STIR FRY BEEF AND VEGETABLES
Make and share this Stir Fry Beef and Vegetables recipe from Food.com.
Provided by Rita1652
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Toss beef in bowl with soy sauce and sherry.
- Cover and marinate for 30 minutes.
- Heat oil in wok, or wide frying pan.
- Add garlic and ginger and saute over high heat.
- Add drained beef (reserve marinade).
- Stir fry until meat is brown.
- Add scallions, celery, carrots, broccoli and mushrooms.
- Cover and steam about 5 minutes.
- Mix water, cornstarch, sesame oil and marinate in small bowl; pour into pan.
- Heat to boiling.
- Cook until thickened.
- Serve over rice.
STIR-FRIED BEEF AND VEGETABLES
I really like this recipe from McCall's Cooking School (Meat 39). Its introduction states: "This Chinese method of cooking uses a small amount of oil over high heat. Meat stays tender and juicy, vegetables crisp and colorful. Our version of this exquisite cuisine: snow peas, bok choy, green onions, water chestnuts and baby corn tossed with sirloin-steak slices and egg noodles."
Provided by mersaydees
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Pat steak dry with paper towels. Partially freeze beef, about 15 minutes, in order to make slicing it easier. Then, using sharp knife, cut steak in half lengthwise, then cross-wise, on diagonal, into slices 1/8 inch thick; set aside.
- In large shallow bowl, toss steak slices with 1 tablespoon peanut oil, salt, sugar, pepper and minced garlic; mix well. Let stand at room temperature 15 minutes. Rinse snow peas under cold water; drain. With fingers, remove stem ends and strings; do not shell.
- Prepare bok choy: Cut base from stalk; discard. Cut stems into 1/4-inch diagonal slices; cut leaves into 1-inch pieces. Wash stems and leaves separately; dry on paper towels. Wash green onions; pat dry; trim off roots and green tops; cut into 1/2-inch diagonal slices.
- In small bowl, combine cornstarch, water, sherry and soy sauce; mix well; set aside. Fill an 8-quart kettle with water and bring to the boil; Add Chinese noodles or spaghetti and cook as package label directs; drain, and keep warm.
- Heat 1 tablespoon peanut oil in large, heavy skillet or wok. Add green onion; with slotted spoon, stir-fry 1 minute. Add snow peas, water chestnuts, bok-choy stems and beef broth; cook, covered, over high heat 2 minutes. Remove vegetables and liquid from the pan.
- Add 2 tablespoons oil and the beef; stir-fry over high heat 2 minutes. Return cooked vegetables and the corn to skillet; add bok-choy leaves; stir in cornstarch mixture; cook until sauce is thickened. Add noodles, and toss gently.
- Serve on pre-warmed platter.
BEEF AND VEGGIES STIR FRY
Beef stir fried with broccoli, mushrooms, pea pods, celery is seasoned with lots of garlic, ginger. Serve on a bed of rice.
Provided by Rita1652
Categories Vegetable
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Mix marinade ingredients together in a gallon size zip lock bag and add beef refrigerate 6-8 hours.
- In a large pan or wok heat oil add ginger and garlic follow with broccoli, peas, mushrooms and celery stir fry 3 minutes add 1/2 cup chicken broth and 2 tablespoon of the marinade from the beef, simmer.
- Meanwhile add oil to hot large pan and stir fry drained beef strips (discarding the rest of the marinade) till browned about 4 minutes.
- Add browned beef to veggies.
- Stir in cornstarch and cook till glazed.
Nutrition Facts : Calories 168.7, Fat 10.3, SaturatedFat 1.5, Sodium 1436.7, Carbohydrate 14.3, Fiber 3.1, Sugar 4.4, Protein 6.8
STIR-FRIED BEEF WITH VEGETABLES
Make and share this Stir-Fried Beef With Vegetables recipe from Food.com.
Provided by Dancer
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
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.
BEEF AND VEGETABLE STIR FRY
Steps:
- In a large skillet or wok, heat 1 tablespoon of oil over high heat. Add the beef and stir-fry for about 3 minutes. Remove beef and reserve. To the same wok, add the remaining oil and saute the onions, garlic, and ginger. Add the stir-fry vegetable medley, mushrooms, water chestnuts, and red bell peppers. Stir-fry for about 3 minutes and return the beef to the wok. Stirring constantly, add the oyster sauce and crushed red pepper flakes. In a small bowl, whisk the stir-fry seasoning mix with 1/8 cup water until combined. Add the seasoning mixture to the wok and stir for another 3 minutes. Serve with steamed instant white rice.
EASY STIR-FRY SAUCE
Here's a way to elevate any stir-fry, especially when you are making it from veggie and meat scraps that are lingering in your refrigerator. Pro tip: You can use half of it as a marinade for your proteins before you add them to the skillet. It also makes a tasty dipping sauce for steamed dumplings or pot-stickers.
Provided by Food Network Kitchen
Categories condiment
Time 10m
Yield 1/2 cup sauce
Number Of Ingredients 7
Steps:
- Whisk the soy sauce, vinegar, sesame oil, garlic, ginger, sugar and red pepper flakes if using in a medium bowl until combined. Store in an airtight container in the refrigerator for up to 5 days.
STIR-FRIED STEAK & VEGGIES
Here's a stir-fry that's even faster than Chinese takeout. It's easy, filling and a winner every time. And it can be ready in under 30 minutes for tonight! -Vicky Priestley, Alum Creek, West Virginia
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook rice according to package directions. Meanwhile, in a small bowl, mix cornstarch, water, soy sauce, brown sugar and seasonings until smooth., In a large nonstick skillet coated with cooking spray, heat 1 tablespoon oil over medium-high heat. Add beef; stir-fry until no longer pink. Remove from pan. Stir-fry vegetables in remaining oil until crisp-tender., Stir cornstarch 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.
Nutrition Facts :
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
STIR-FRIED STEAK AND VEGGIES
There's just enough ginger, chili powder and garlic powder in the sauce to spark the taste of this enjoyable steak specialty. For variety, you can substitute chicken or pork for the sirloin. If I'm in a hurry or don't have fresh vegetables on hand, I'll reach for two bags of frozen stir-fry vegetables instead.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, whisk together the first eight ingredients until smooth; set aside. , In a skillet or wok, stir-fry steak in oil for 3-5 minutes. Add broccoli, cauliflower, onion, carrots and soy sauce mixture; cover and cook for 8 minutes or until vegetables are crisp-tender, stirring occasionally. Serve over rice.
Nutrition Facts : Calories 286 calories, Fat 13g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 1008mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 4g fiber), Protein 26g protein.
STIR-FRIED VEGETABLES
A great vegetable side dish with an incredible sauce. It goes perfectly with steamed brown or white rice.
Provided by Natasha Kay
Categories Side Dish Vegetables
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- Combine soy sauce and ginger in a small bowl. Mix flour, chicken broth, and water in another bowl.
- Heat oil in a large skillet or wok over high heat; cook and stir peppers, carrots, broccoli, and mushrooms until just tender, about 3 minutes.
- Toss vegetables with soy sauce mixture; cook and stir for 1 minute. Gradually stir flour mixture into vegetables; bring to a boil and cook until thickened, about 3 minutes.
Nutrition Facts : Calories 125.2 calories, Carbohydrate 13.2 g, Cholesterol 0.7 mg, Fat 7.4 g, Fiber 3.7 g, Protein 3.8 g, SaturatedFat 1.2 g, Sodium 238.1 mg, Sugar 5 g
STIR FRIED PASTA WITH VEGGIES
This meal is delicious and ready in minutes. Feel free to substitute any type of meat or vegetables to this dish or skip the meat all together!
Provided by JARRELL
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Stir-Fry
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil. Cook spaghetti pasta in boiling water until al dente. Drain.
- Meanwhile, heat oil in a large skillet or wok over medium-high heat. Cook garlic in oil for 1 minute. Stir in onion, and cook until soft. Stir in chicken, and cook until juices run clear. Mix in the broccoli, cauliflower, and carrots, and cook for 2 to 5 minutes, stirring frequently. Season with soy sauce, salt, and pepper.
- Toss pasta with vegetables, and serve warm.
Nutrition Facts : Calories 402.9 calories, Carbohydrate 57 g, Cholesterol 34.2 mg, Fat 8.7 g, Fiber 6.5 g, Protein 24.7 g, SaturatedFat 1.3 g, Sodium 566.4 mg, Sugar 7.7 g
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
GRILL BASKET STIR-FRY BEEF AND VEGGIES
This is an easy dish to throw together to make in a grill basket on your outdoor barbecue!! You can slice your own beef but purchasing the pre-cut stir-fry beef strips from the grocery store makes it so much faster and easier! Feel free to use your own favorite stir-fry sauce in place of the soy sauce/oyster sauce mixture. Serve this on hot cooked rice.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl combine the soy sauce, oyster sauce, garlic and black pepper; set aside.
- When the grill is heated, place an oiled grill basket on the grill over medium heat; add in the steak, mushrooms, onions and corn, cook annd stir frequentely for about 10-15 minutes or until meat is desired doneness.
- During the last 5-6 minutes of cooking add in a couple tablespoons at a time of the sauce mixture while stirring.
- Serve oven rice.
Nutrition Facts : Calories 502.1, Fat 11.8, SaturatedFat 3.9, Cholesterol 136.1, Sodium 2794.2, Carbohydrate 43.5, Fiber 5.5, Sugar 8.6, Protein 59.6
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