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.
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
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.
VEGETABLE AND BEEF STIR-FRY WITH BROWN RICE
Make and share this Vegetable and Beef Stir-Fry With Brown Rice recipe from Food.com.
Provided by JackieOhNo
Categories Brown Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook rice according to package directions.
- Meanwhile, slice steak 1/4-inch thick, then cut slices crosswise in half. Whisk 1 T. peanut oil, the sherry, soy sauce, honey, cornstarch, and half the ginger and garlic in small bowl. Add steak and toss to combine.
- Heat 1 T. peanut oil in large heavy skillet over high heat until a drop of water evaporates on contact. Add remaining ginger, garlic, and the scallions. Reduce heat to medium-high; stir-fry 1 minute. Transfer with slotted spoon to medium bowl. Add peas, squash and bell pepper to skillet; stir-fry until crisp-tender, 3-4 minutes. Add to scallions.
- Add 1 T. oil to skillet and heat over high heat. Add pepper flakes to steak and stir to separate pieces;. Add steak to skillet; stir-fry until tender, about 3 minutes. Return vegetables to skillet; stir-fry until hot, about 1 minute.
- Serve beef stir-fry with brown rice.
Nutrition Facts : Calories 520.8, Fat 21.1, SaturatedFat 5.9, Cholesterol 46.5, Sodium 327, Carbohydrate 49, Fiber 3.9, Sugar 8.2, Protein 30.3
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.
ASIAN BEEF AND BROWN RICE STIR-FRY
Lean ground beef and lots of vegetables, seasoned with peppers, garlic, gingerroot, and green onions, make a flavorful one-dish meal the whole family will enjoy.
Yield serves 4, 1 1/2 cups beef and vegetable mixture and 1/2 cup rice per serving
Number Of Ingredients 17
Steps:
- Prepare the rice using the package directions, omitting the salt and oil.
- Meanwhile, in a large skillet, cook the ground beef, gingerroot, and garlic over medium-high heat for about 5 minutes, or until the beef is browned, stirring frequently to turn and crumble the beef. Drain and discard any liquid. Transfer the beef to a plate. Set aside.
- Before returning the skillet to the heat, wipe it with a paper towel and lightly spray with cooking spray. With the skillet over medium-high heat, cook the carrots, celery, and bell pepper for 2 minutes, stirring frequently. Stir in the water. Cook, covered, for 2 minutes.
- While the vegetables cook, dry-roast the sesame seeds in a small skillet over low heat for about 2 minutes, or just until fragrant and golden, stirring frequently. Watch carefully so they do not get too brown. Pour onto a small plate.
- Stir the bean sprouts and green onions into the carrot mixture. Cook, covered, for 2 minutes. Stir in the beef.
- In a small bowl, whisk together the remaining ingredients until the cornstarch is dissolved. Pour over the beef. Cook for about 2 minutes, or until bubbly and slightly thickened, stirring constantly. Serve over the rice. Sprinkle with the sesame seeds.
- (Per Serving)
- Calories: 355
- Total Fat: 8.0g
- Saturated: 2.5g
- Trans: 0.5g
- Polyunsaturated: 1.5g
- Monounsaturated: 3.0g
- Cholesterol: 62mg
- Sodium: 284mg
- Carbohydrates: 40g
- Fiber: 6g
- Sugars: 7g
- Protein: 31g
- Dietary Exchanges
- 2 Starch
- 2 Vegetable
- 3 Lean Meat
BEEF VEGETABLE STIR FRY RECIPE BY TASTY
Here's what you need: oil, broccoli floret, ginger, garlic, carrot, bell pepper, red chili flakes, salt, roasted sesame seed, rice, beef strips, corn flour, soy sauce, beef stock, cornstarch, soy sauce, brown sugar
Provided by Fathima Asma Jauffer
Yield 2 servings
Number Of Ingredients 17
Steps:
- To marinate beef: Add corn flour and soy sauce to the beef strips. Toss together to coat and marinate well for 5 minutes.
- To prepare sauce: Stir cornstarch and beef stock together until cornstarch is dissolved, then add soy sauce and brown sugar and mix well until combined.
- In a large skillet, heat 2 tbsp of oil and add the ginger, garlic, sliced carrots, broccoli florets and sliced bell peppers into the skillet. Saute and set aside.
- Add beef strips in a single layer to the same skillet and cook for 5 minutes, turning constantly to easily brown.
- Add the sauce and bring to a boil. Cook for 2 minutes.
- Once the sauce has thickened, toss with sauteed vegetables and garnish with roasted sesame seeds.
- Serve hot with rice.
- Enjoy!
Nutrition Facts : Calories 1740 calories, Carbohydrate 133 grams, Fat 96 grams, Fiber 8 grams, Protein 64 grams, Sugar 25 grams
BROWN RICE STIR-FRY WITH FLAVORED TOFU AND VEGETABLES
I found this in Martha Stewart's "Body + Soul" magazine. I was looking for something else, when I saw this - she highlights 5 meals that are healthy and good for you - this was Friday's meal. Haven't tried this as yet but the combination of ingredients sounded so good that I posted it here for safekeeping and also as a request.
Provided by Manami
Categories Soy/Tofu
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet or wok, heat the olive oil over medium-high heat.
- Add garlic, ginger, & red pepper flakes (if using); stir-fry until fragrant, about 30 seconds.
- Add tofu; stir-fry until golden brown, about 2 minutes.
- Add red and yellow peppers; cook, stirring, until peppers are crisp-tender, about 3 minutes.
- Add rice and soy sauce; cook, stirring occasionally, until rice is heated through, about 3 minutes.
- Stir in sesame oil & sesame seeds, if using.
- Season with salt and pepper; garnish with scallions.
- Serve hot.
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
VEGETABLE-BEEF STIR FRY
Make and share this Vegetable-Beef Stir Fry recipe from Food.com.
Provided by ratherbeswimmin
Categories Steak
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a big skillet or wok, heat 2 teaspoons of oil until hot.
- Stir-fry steak until no longer pink; remove steak but keep warm.
- In the same pan, heat the rest of the oil; add the next 4 ingredients and stir-fry until veggies are crisp-tender; remove from heat.
- In a mixing bowl, add cornstarch, broth, sherry, water, soy sauce and ginger; stir until smooth.
- Return beef to the pan with the veggies; stir in cornstarch mixture.
- Bring mixture to a boil; cook and stir for 2 minutes or until thickened.
- Add tomatoes and cook until heated through.
- Serve over rice.
20-MINUTE VEGETABLE BEEF AND RICE SKILLET
Make some mealtime magic happen with our 20-Minute Vegetable Beef and Rice Skillet dinner. Try our 20-Minute Vegetable Beef and Rice Skillet recipe today!
Provided by My Food and Family
Categories Home
Time 20m
Yield 5 servings
Number Of Ingredients 7
Steps:
- Brown meat with onions in large skillet; drain.
- Add tomatoes, broth and frozen vegetables; stir. Bring to boil, stirring occasionally.
- Stir in rice and cheese; cover. Remove from heat. Let stand 5 min.
Nutrition Facts : Calories 350, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 50 mg, Sodium 630 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 22 g
BROWN RICE VEGGIE STIR-FRY
"My husband and I first tasted this colorful combination while visiting my sister in Grants Pass, Oregon," notes Maxine Driver of Littleton, Colorado. "We enjoyed it so much that now I often make it for family and friends."
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a large skillet or wok, combine the water, soy sauce and oil. Add the zucchini, cabbage, mushrooms and onion; stir-fry for 4-5 minutes or until crisp-tender. Add the rice, tomato and carrot; stir-fry for 2-3 minutes or until heated through. Sprinkle with almonds.
Nutrition Facts : Calories 263 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 627mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 6g fiber), Protein 7g protein.
BBQ BEEF & VEGETABLE STIR-FRY
This was a spur-of-the-moment experiment when we wanted something nice and filling, but also easy. I had steak, peppers and onion on hand, and this is what my mind created. We make it often. For something different, try it in tortillas for fajitas. -Rochelle M. Dickson, Potwin, Kansas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Toss beef with soy sauce, garlic and pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add beef mixture; stir-fry 2-3 minutes or until beef is browned. Remove from pan., Add remaining 1 tablespoon oil to pan. Add vegetables; stir-fry 3-4 minutes or until crisp-tender. Stir in barbecue sauce and beef; heat through. Serve with rice.
Nutrition Facts : Calories 387 calories, Fat 6g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 673mg sodium, Carbohydrate 51g carbohydrate (12g sugars, Fiber 5g fiber), Protein 30g protein. Diabetic Exchanges
BEEF AND VEGETABLE STIR-FRY
Say goodbye to take-out when you can make this quick and delicious Beef and Vegetable Stir-Fry. Get your veggies and protein in this flavorful Beef and Vegetable Stir-Fry, topped with roasted peanuts.
Provided by My Food and Family
Categories Rice
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook rice as directed on package, omitting salt.
- Meanwhile, mix soy sauce, dressing and ginger until blended; set aside. Toss meat with cornstarch; cook and stir in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. or until done. Add vegetables and soy sauce mixture; cook and stir 3 min. or until sauce is thickened and vegetables are heated through.
- Spoon over rice; top with nuts.
Nutrition Facts : Calories 420, Fat 11 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 50 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 25 g
VEGETABLE-BROWN RICE STIR-FRY
Found this in the magazine "The Best of Mr. Food 15-Minute Recipes". For a quick meal it is pretty good and quick to make. I did change it a little. I use regular brown rice, fresh minced garlic and ginger and chicken stock instead of bouillon and water. I have listed the ingredients from the magazine. You could add any cooked meat to make it a complete dinner.
Provided by mama smurf
Categories Vegetable
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Prepare rice according to package directions. Keep warm.
- Heat oil in a large skillet over medium-high heat. Add cashews and cook, stirring constantly, until lightly browned; remove from skillet, and set aside.
- Add frozen vegetables to skillet, and cook, stirring constantly, 6-9 minutes or until tender.
- Combine cornstarch and next 3 ingredients in a small bowl; stir in water and soy sauce. Add to vegetables in skillet; cook, stirring constantly, 4 minutes or until thickened and bubbly. Stir in cashews and serve immediately over rice.
Nutrition Facts : Calories 402.7, Fat 14.8, SaturatedFat 2.7, Cholesterol 0.1, Sodium 1034.5, Carbohydrate 58.4, Fiber 9.2, Sugar 4.6, Protein 13.9
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