Time 20m Number Of Ingredients 10 Steps:
Place thinly sliced beef in a large bowl, then sprinkle the cornstarch over the beef. Toss the beef until lightly coated with the cornstarch, set aside. Heat a wok, large skillet, or non-stick frying pan over medium high heat with the olive oil. Once the oil begins to shimmer, add the garlic and mushrooms. Stir frequently and cook until the garlic is golden and fragrant, about 1-2 minutes. Add the thinly sliced beef and continue to cook over medium high heat until the beef is about half way cooked. Add the soy sauce and sprinkle garlic powder and black pepper over the cooking beef. Stir to coat and continue to cook until the meat is completely browned. Remove from heat and serve immediately. Serve over rice or fried noodles, garnished with sliced green onions and sesame seeds.
Time 15m Yield 2 serving(s) Number Of Ingredients 9 Steps:
Heat a skillet or wok over medium-high until quite hot. Pour in the oils, then add the garlic. Stir for a few seconds, until the garlic softens slightly and starts to become fragrant. Add the beef strips and stir until the meat loses the redness and is showing only a bit of pink in the center of the strips, 1-2 minutes. Add the spinach, and toss to begin wilting the leaves. Add the nam pla, chiles and sugar. Stir to combine and cook down the spinach, about 2 minutes. If there is more thin sauce than you like, combine the cornstarch with a small amount of water and stir some in to the sauce, allow to boil and thicken. Sometimes I get more or less sauce, depends how much moisture is in the spinach and the meat. Remove from heat.
Time 18m Yield 16 Number Of Ingredients 5 Steps:
Heat oil in a nonstick skillet over medium heat. Add garlic; cook and stir until translucent, 3 to 4 minutes. Stir in ketchup, honey, and soy sauce. Bring to a boil. Reduce heat and simmer, stirring occasionally, until flavors combine, about 5 minutes.
Time 30m Yield 2 servings. Number Of Ingredients 10 Steps:
Sprinkle pepper and salt over steaks and press into both sides. In a nonstick skillet, brown steaks on both sides over medium-high heat. Remove and keep warm. , In the same skillet, combine the remaining ingredients. Bring to a boil; cover and cook for 2 minutes. Uncover; cook 5-6 minutes longer or until meat is cooked to desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Time 35m Yield 4 servings. Number Of Ingredients 17 Steps:
In a large resealable plastic bag, combine 2 tablespoons soy sauce, balsamic vinegar, 1 teaspoon garlic, brown sugar and 1/2 teaspoon ground ginger or 2 teaspoons gingerroot; mix well. Add the beef. Seal bag and turn to coat; refrigerate for at least 1 hour, turning once. In a bowl, combine the cornstarch, broth, ketchup, sherry or vinegar, steak sauce, cayenne and remaining soy sauce until smooth; set aside., In a large nonstick skillet or wok, stir-fry beef in batches in 2 teaspoons hot oil until no longer pink. Remove and keep warm. In the same pan, stir-fry red peppers and onions in remaining oil for 2 minutes. Add the peas and remaining garlic and ginger; stir-fry for 2-3 minutes or until vegetables are crisp-tender. Return beef to the pan. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice if desired.
Time 7m Yield 4 Number Of Ingredients 7 Steps:
Pour half of the water into a saucepan, and bring to a boil over medium heat. Add the garlic and garlic powder, and boil until the water has almost evaporated, about 5 minutes. Stir in the heavy cream, parsley, salt, and pepper. Mix the cornstarch with the remaining water, and stir into the sauce. Cook, stirring constantly, until thickened, about 3 minutes.
More about “beef in hot garlic sauce recipes”
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.
