STIR-FRIED SHREDDED BEEF WITH PEPPERS
I don't remember where the exact recipe came from. I think maybe one of the little Betty Crocker books you see at the checkout stand. I did change a couple things to suit our family's tastes. Everyone likes the flavors here and it's fairly quick to make. The longest part is cutting the meat. If the meat is partially frozen - it makes the job easier. Yield is approximate.
Provided by Chef on the coast
Categories Peppers
Time 1h10m
Yield 4 cups, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Trim fat from beef steak.
- Cut beef into very thin strips.
- Toss beef, 1 TBSP cornstarch, 2 tsp oil, the salt and pepper in ziploc bag. Refrigerate at least 30 minutes.
- Cut bell peppers into thin strips.
- Cut green onions into 1 inch pieces.
- Mix 2 tsp cornstarch, water, soy sauce and sesame oil. Set aside.
- Heat skillet or wok until very hot.
- Add 3 TBSP vegetable oil; rotate skillet to coat bottom.
- Add beef and ginger. Stir-fry 1 minute or until meat is browned.
- Add bell peppers; stir-fry 1 minute.
- Stir in cornstarch mixture; cook and stir 15 seconds or until thickened.
- Stir in green onions.
- Serve over hot rice.
Nutrition Facts : Calories 393.1, Fat 30.2, SaturatedFat 8.6, Cholesterol 76, Sodium 522.4, Carbohydrate 7.2, Fiber 1.4, Sugar 1.8, Protein 22.8
PEPPERY BEEF STIR-FRY
"This is a great dish for guests because you can easily do the prep work in advance. Everyone asks me for the recipe," writes Karla Hanson of Monona, Iowa.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cook linguine according to package directions; drain. In a small bowl, combine the cornstarch, pepper and cayenne. Stir in water and soy sauce until smooth; set aside., In a large nonstick skillet or wok, stir-fry beef in hot oil for 4-5 minutes or until no longer pink. Using a slotted spoon, remove meat and set aside. Add the peppers and garlic; stir-fry for 1 minute. Add the snow peas and mushrooms; stir-fry for 2-3 minutes or until vegetables are crisp-tender., Stir soy sauce mixture and add to vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in beef and linguine; heat through.
Nutrition Facts : Calories 388 calories, Fat 12g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 879mg sodium, Carbohydrate 36g carbohydrate (0 sugars, Fiber 3g fiber), Protein 33g protein. Diabetic Exchanges
SHREDDED BEEF WITH GREEN PEPPERS
Make and share this Shredded Beef With Green Peppers recipe from Food.com.
Provided by Recipe Junkie
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Using a sharp knife, slice beef across grain and at an angle into thin strips.
- Combine marinade ingredients in a medium bowl.
- Add beef shreds, mix well.
- Let stand about 15 minutes.
- Slice green peppers into thin strips.
- Heat 5 T oil in a wok over high heat 1 minute.
- Stir fry marinated beef for 10 seconds.
- Remove beef, draining well over wok and reduce heat to medium.
- Stir fry ginger root and freen onions 1 minute.
- Add green pepper shreds, sugar and salt.
- Stir fry for 2-3 minutes.
- Add cooked beef.
- Mix well and serve immediately.
Nutrition Facts : Calories 476.4, Fat 41.3, SaturatedFat 7.4, Cholesterol 38.5, Sodium 1073.6, Carbohydrate 5.3, Fiber 1.8, Sugar 2.6, Protein 21.8
BLACK PEPPER BEEF AND STIR-FRY
My grandmother always said that if we ate vegetables of every color of the rainbow, we would stay as healthy as anything. This is the perfect way to ensure you get more than your five a day.
Provided by Food Network
Time 35m
Yield Serves 2-4
Number Of Ingredients 10
Steps:
- For the marinade: Mix together the ingredients for the marinade in a large bowl, then add the beef and stir to coat. Cover the bowl with plastic wrap and set aside for 20 minutes to marinate, then remove from the marinade (reserving it) and dust with the cornstarch.
- For the stir-fry: Heat a wok over high heat, and when it starts to smoke, add half the peanut oil. Add the ginger and stir-fry for a second or so, then add the vegetable mixture and toss together in the wok. Add a drop of water to create a little steam for cooking the vegetables. Cook for 1 minute and transfer to a plate. Place the wok back over the heat and add the remaining peanut oil, followed by the beef. Let the meat settle for a few seconds, then stir in the wok for 1-2 minutes. Add the stir-fried vegetables and toss together with the beef. Season with additional light soy sauce, then transfer to a serving plate and eat immediately.
BEEF STIR-FRY
"The best thing about a stir-fry is that you can substitute the vegetables you like most."
Provided by Trisha Yearwood
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Season the steak with salt and pepper. In a medium bowl, whisk together the soy sauce, chile pepper, sugar and lime juice until the sugar is dissolved. Add the beef, toss to coat and set aside.
- In a large skillet over medium-high heat, heat the oil until shimmering, about 1 minute. Add the beef and cook, stirring, until cooked through, 3 to 5 minutes.
- Remove the beef from the skillet and set aside. Allow the liquid in the pan to reduce until thickened, about 4 minutes. Add the garlic and scallions and cook 1 minute more. Add the mushrooms and cook for 2 to 3 minutes more. Add the snow peas, baby corn and bell pepper and continue cooking until all the vegetables are crisp-tender, about 2 minutes. Return the beef to the skillet and toss to combine.
STIR-FRIED BEEF WITH GARLIC AND PEPPER SAUCE
Chinese favourite stand-by. The sauce is also very nice with vegetables chopped into bite size pieces - broccoli, carrot, capsicum, baby corn etc..etc..
Provided by Wendys Kitchen
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat wok over medium high heat until hot.
- Add 3tsp oil.
- Swirl to coat.
- Add onion and garlic. Stir-fry 1-2 minutes. Transfer to bowl.
- Increase heat to high, Add 3 tsp oil and half the beef. Stir fry for 3 minutes. Remove from wok to plate. Repeat with remaining beef.
- Blend together 1 tablespoon stock and cornflour. Combine mixture with remaining stock, pepper, soy and hoisin sauce. Pour into wok.
- Cook stirring for 3 minutes until sauce comes to the boil.
- Return beef and onion mixture to wok.
- Stir fry 2 minutes until all heated through.
FLAVORFUL BEEF STIR-FRY
A beef stir-fry that has wonderful flavors without using a ton of spices. Fresh ginger mixes will with the soy sauce and makes a quick and easy sauce. Lots of veggies add color and crunch.
Provided by Kitchenista Jane
Categories World Cuisine Recipes Asian Chinese
Time 1h10m
Yield 4
Number Of Ingredients 17
Steps:
- Bring brown rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 45 to 50 minutes.
- Combine cornstarch, sugar, soy sauce, and wine in a small bowl until smooth. Stir in ginger; toss beef in sauce to coat.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook and stir broccoli, carrots, pea pods, and onion for 1 minute. Stir in water chestnuts, Chinese cabbage, and bok choy; cover and simmer until vegetables are tender, about 4 minutes. Remove from skillet and keep warm.
- In same skillet, heat 1 tablespoon oil over medium-high heat. Cook and stir beef until desired degree of doneness, about 2 minutes per side for medium. Return vegetables to skillet; cook and stir until heated through, about 3 minutes. Serve over rice.
Nutrition Facts : Calories 664.9 calories, Carbohydrate 104.6 g, Cholesterol 38.6 mg, Fat 13.8 g, Fiber 11.7 g, Protein 30.5 g, SaturatedFat 3 g, Sodium 1593.6 mg, Sugar 12 g
SHREDDED BEEF
This is a delicious way to enjoy shredded beef without all the thick barbecue sauce with all the flavor.
Provided by jvaughn504
Categories Everyday Cooking
Time 6h30m
Yield 4
Number Of Ingredients 8
Steps:
- Place the rump roast and water in a slow cooker. Cover, and cook 5 hours on High.
- Remove the roast from slow cooker, and shred using two forks. Discard fat.
- In the slow cooker, mix the barbeque sauce, honey, steak seasoning, cumin, onion powder, and garlic powder. Stir in the shredded beef.
- Cook 1 hour on Low. Allow to sit for 10 minutes before serving.
Nutrition Facts : Calories 214.7 calories, Carbohydrate 15 g, Cholesterol 50.2 mg, Fat 8.1 g, Fiber 0.2 g, Protein 19.8 g, SaturatedFat 2.8 g, Sodium 601.2 mg, Sugar 12.9 g
STIR FRIED BEEF WITH GINGER
This is a very simple but tasty recipe for ginger beef. I like to add 3 cloves of garlic minced but that is optional. White wine or apple juice can be substituted for the Sherry but Sherry is best
Provided by Bergy
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle the steak with salt, cornstarch and 1 1/2 tsp of the oil.
- Heat remaining oil in a skillet.
- Add steak and ginger and stir fry over high heat for 2 minutes.
- Stir in soy sauce, wine, sugar and the cornstarch/water mixture.
- Stir fry 1 minute longer.
- Add green onions, stir and serve.
PEPPER STEAK STIR-FRY
Judy Brown of Rockdale, Texas makes her own picante sauce for this beefy dish, but she suggests you can also use a store-bought brand. "My husband doesn't care for Asian food," Judy writes, "but he likes this great dish with its Mexican flair."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine the cornstarch and water until smooth. Stir in the picante sauce, soy sauce and ginger; set aside. , In a large nonstick skillet or wok, stir-fry meat in 2 teaspoons oil for 1-2 minutes. Remove meat with a slotted spoon and keep warm. Add the pepper, mushrooms, onions, garlic and remaining oil to the skillet. Stir-fry for 3 minutes. , Stir picante sauce mixture and add to skillet with meat. Bring to a boil; cook and stir for 1-2 minutes or until thickened and vegetables are crisp-tender. Serve with rice if desired.
Nutrition Facts : Calories 218 calories, Fat 9g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 614mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
PEPPER STEAK STIR-FRY
From the Southern Living Cookbook Classics. My husband found this when we were bored with the same ol' thing. It has quickly become one of our favorites!
Provided by cook from scratch
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Partially freeze steak; slice diagonally across the grain into 1-1/2" x 1/8" thick strips. Set aside.
- Combine cornstarch and water in a small bowl, stirring until smooth; add beef broth and soy sauce. Set aside.
- Heat oil in a skillet over medium-high heat; garlic, ginger and salt and pepper; and cook 1 minute, stirring constantly. Add steak, and cook 2 minutes or until browned; remove from skillet. Add pepper and onions, and cook 3 minutes or under tender-crisp. Add beef, green onions and broth mixture; cook 2 minutes or until thickened. Serve over hot rice.
Nutrition Facts : Calories 615.3, Fat 46.4, SaturatedFat 14.4, Cholesterol 139.2, Sodium 1673.2, Carbohydrate 4.7, Fiber 0.7, Sugar 0.7, Protein 43
BEEF WITH SWEET PEPPERS
Strips of beef chuck roast are simmered to a tasty tenderness in this super skillet dish sent by Kin Shea, Wethersfield, Connecticut. Good cuts for this recipe are boneless top blade roast or boneless arm or shoulder pot roast.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, cook beef in oil until browned, about 4 minutes; drain. Remove and set aside. In the same skillet, saute onion, peppers and garlic in butter until crisp-tender. Add tomatoes and seasonings; mix well. Return meat to pan; bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until meat is tender. Serve over rice.
Nutrition Facts : Calories 375 calories, Fat 23g fat (9g saturated fat), Cholesterol 109mg cholesterol, Sodium 377mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 2g fiber), Protein 31g protein.
SPICY CRISPY BEEF
I've never found a recipe for crispy ginger beef like the ones in the restaurants. I have experimented, and found something pretty close. Serve with rice and some steamed veggies.
Provided by Brent
Categories World Cuisine Recipes Asian Chinese
Time 45m
Yield 4
Number Of Ingredients 17
Steps:
- Heat oil in deep-fryer to 375 degrees F (190 degrees C).
- Meanwhile, in a mixing bowl, combine cornstarch, salt and pepper together. Mix thoroughly. Toss the steak slices in the cornstarch mixture and coat well.
- Deep fry the coated steak slices until golden brown. Check to make sure they are cooked through. Remove from oil, and set aside.
- In another mixing bowl, combine the soy sauce, rice vinegar, rice wine and honey. Add sugar, chili paste, water, and ginger. Mix well and set aside.
- Heat a wok or deep frying pan over medium high heat. Add 1 tablespoon of oil, and quickly saute the onion, garlic and red pepper for 30 seconds. Add the sauce mixture, and cook another 30 seconds. Finally, add the strips of fried steak and toss to heat through and coat with sauce.
Nutrition Facts : Calories 489 calories, Carbohydrate 40.9 g, Cholesterol 26.6 mg, Fat 31.8 g, Fiber 0.6 g, Protein 11.4 g, SaturatedFat 6 g, Sodium 1382.9 mg, Sugar 29.8 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
SPICY BEEF & PEPPER STIR-FRY
Think of this stir-fry as your chance to play with heat and spice. I balance the beef with coconut milk and a spritz of lime. -Joy Zacharia, Clearwater, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, toss beef with ginger, 2 garlic cloves, pepper and 1/2 teaspoon salt; let stand 15 minutes. In a small bowl, whisk coconut milk, sugar, chili sauce, lime zest, lime juice and remaining salt until blended., In a large skillet, heat 1 tablespoon oil over medium-high heat. Add beef; stir-fry until no longer pink, 2-3 minutes. Remove from pan., Stir-fry red pepper, red onion, jalapeno and remaining garlic in remaining oil just until vegetables are crisp-tender, 2-3 minutes. Stir in coconut milk mixture; heat through. Add spinach and beef; cook until spinach is wilted and beef is heated through, stirring occasionally. Sprinkle with green onions and cilantro.
Nutrition Facts : Calories 312 calories, Fat 16g fat (5g saturated fat), Cholesterol 46mg cholesterol, Sodium 641mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges
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