Time 23m Number Of Ingredients 19 Steps:
Combine the cornstarch and 2 tbsp of water in a small bowl, mix until smooth. Mix in remaining Sauce ingredients EXCEPT the 1/3 cup water. Place the beef and 2 tbsp of Sauce in a bowl and mix gently. Set aside for 15 minutes. Add 1/3 cup water into the remaining Sauce. Set aside. Heat oil in wok over high heat. Add garlic and cook for 15 seconds. Add onion and cook for 1 minute. Add the beef and cook until it changes colour from red to light brown but not cooked through. Add bell pepper and carrots and stir fry for 30 seconds. Add Sauce and cook for 30 seconds. Add pak choy and scallions/shallots and cook for a further 1 minute until the Sauce is thickened. Remove from heat immediately. Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice! Garnish with sesame seeds and cilantro, if using.
Yield 4 Number Of Ingredients 7 Steps:
Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips. Combine vegetables and 3 tablespoons water in large nonstick skillet. Cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain. Heat same pan over medium-high heat until hot. Add half of beef and half of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove. Repeat with remaining beef and garlic. Return all beef and vegetables to pan. Add stir-fry sauce and crushed red pepper; heat through. Serve over rice. Sprinkle with peanuts, if desired.
Time 35m Yield 4 serving(s) Number Of Ingredients 12 Steps:
In a medium bowl add ‘marinade ingredients’ (cornflour, mirin or dry sherry, sesame oil and reduced sodium soy sauce) and mix well. Add the meat to the bowl and mix, making ensure all the slices are evenly coated. Set aside for 15 minutes so the beef could absorb the flavours. Heat wok or frypan, add oil, heat and add onion, garlic and ginger cook until soft but not browned. Add thinly sliced beef with the marinade and cook over a high heat for 3 minutes. Add the greens of your choice (example broccoli, Chinese broccoli, snow peas, bok choy or Asian greens) and beans. Add water to the wok and mix scrapping the sauce on the bottom of the wok. Cook until the vegetables are just tender but retain their vibrant green colour (approximately 4 minutes). Enjoy.
Time 30m Yield 4 to 6 servings Number Of Ingredients 7 Steps:
Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips. Combine vegetables and 3 tablespoons water in large nonstick skillet. Cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain. Heat same pan over medium-high heat until hot. Add 1/2 of beef and 1/2 of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove. Repeat with remaining beef and garlic. Return all beef and vegetables to pan. Add stir-fry sauce and red pepper; heat through. Spoon over rice. Sprinkle with peanuts, if desired. Beef. It’s What’s For Dinner
More about “beef stir fry asian style recipes”
Time 20m Yield 4 servings. Number Of Ingredients 6 Steps:
In a large skillet, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Add the contents of 1 ramen noodle flavoring packet; stir until dissolved. Remove beef and set aside. , In the same skillet, combine the water, vegetables, ginger, noodles and contents of remaining flavoring packet. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until noodles are tender, stirring occasionally. Return beef to the pan and heat through. Stir in onion.
