Time 15m Yield 2 servings. Number Of Ingredients 9 Steps:
In a large bowl, combine the first four ingredients. Add beef; toss to coat. In a large skillet or wok, stir-fry beef in oil until no longer pink; remove and keep warm. , Reduce heat to medium. Add vegetables and broth; stir-fry for 4 minutes. Return beef to the pan; cook and stir for 2 minutes or until heated through. Serve with chow mein noodles or rice.
Time 25m Yield 6 Number Of Ingredients 7 Steps:
In 12-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until beef is cooked through and no pink remains. Stir in celery and bell pepper. Cook 3 to 4 minutes, stirring frequently, until vegetables are crisp-tender; drain. Stir water chestnuts and teriyaki glaze into beef mixture. Cook about 2 minutes, stirring frequently, until hot and bubbly. Remove from heat. Stir in coleslaw mix. Serve over noodles.
Time 35m Yield 5-6 serving(s) Number Of Ingredients 12 Steps:
Brown and drain ground beef. Add celery, bean sprouts, water chestnuts, mushrooms, broth, pimientos, soy sauce and ginger; heat over medium heat and mix well. In a small bowl or jar, mix cornstarch and water until smooth. Stir cornstarch mixture into beef mixture. Cook until it is bubbly and slightly thickened. Serve over chow mein noodles or cooked rice.
Time 30m Yield 5 servings. Number Of Ingredients 12 Steps:
Cook rice according to package directions., Meanwhile, in a large skillet, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Add the broth, celery, bean sprouts, water chestnuts, mushrooms, pimientos, soy sauce and ginger. Bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. , In a small bowl, combine cornstarch and water until smooth. Gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.
Time 3h20m Yield 2 serving(s) Number Of Ingredients 19 Steps:
Place sliced beef in a small bowl. Add dash of salt, dash of pepper and 1/2 tsp minced garlic. Refrigerate for 2 hours. In a small bowl, combine next 5 ingredients. Set aside. Heat skillet or wok over high heat. Stir-fry beef until cooked throughout. Add next 6 ingredients. Stir and shake pan constantly for 2-3 minutes more until vegetables just start to become aromatic. Blend in fish sauce mixture. Add onion, cabbage and oyster sauce. Continue to stir-fry approximately 1 minute or until crisp tender. Serve over hot rice.
Time 40m Yield 4 Number Of Ingredients 19 Steps:
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Meanwhile, cook ground beef in a large skillet over medium heat until browned and crumbly, but still a little chunky, about 5 minutes. Remove from skillet and set aside. Whisk hoisin sauce, soy sauce, oyster sauce, water, sherry, sesame oil, cornstarch, and brown sugar together in a small bowl. Heat olive oil in the same skillet over medium-high heat. Add red bell pepper, onion, snow peas, celery, ginger, garlic, and red pepper flakes. Stir-fry until the vegetables are tender, about 5 minutes. Return ground beef to the skillet and mix well. Drain spaghetti and to the skillet with the sauce. Cook and stir until mixture is well combined and sauce has slightly thickened, about 3 minutes. Serve immediately and garnish with sliced green onions.
Time 40m Yield 4 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium high heat, saute the ground beef for 5 minutes. Add the onion and celery and saute for 5 more minutes. In a separate medium bowl, combine the almonds, rice, soup, water and soy sauce. Mix together well and add to the beef mixture. Place this into a lightly greased 9x13 inch baking dish. Top with chow mein noodles. Bake at 350 degrees F (175 degrees C) for 20 minutes.
Yield 4 servings Number Of Ingredients 14 Steps:
In a 2-cup (480 ml) liquid measuring cup, combine the water, cornstarch, soy sauce, garlic, brown sugar, and white pepper. In a medium bowl, season the steak strips with salt. Pour half of the sauce over the meat and set the rest aside for later. Mix the sauce with the steak, cover with plastic wrap, and marinate in the refrigerator for 30 minutes to 1 hour. In a wok or deep skillet over medium-high heat, heat 2 tablespoons of cooking oil, then add the par-cooked noodles. Cook for 1-2 minutes, allowing the noodles to crisp, then flip and cook for another 1-2 minutes. Transfer to a plate and set aside. In the same wok, add 1 tablespoon of cooking oil and the marinated beef. Cook the beef for 3-4 minutes, then flip and cook for another 2 minutes, or until slightly crispy. Remove from the wok and set aside. In the same wok, heat the remaining tablespoon of oil and add onion and broccoli. Season with salt, then stir and cook for 3-4 minutes, or until the onions are translucent. Return the steak to the wok, followed by the crispy noodles and sesame oil. Mix well and pour in the reserved sauce. Toss gently and cook for another 2-3 minutes, or until everything is well-combined. Garnish with sliced scallions. Enjoy!
