SPICY BEEF STIR-FRY
Provided by Food Network Kitchen
Categories main-dish
Time 43m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Whisk the cornstarch with 2 tablespoons rice wine in a medium bowl; add the beef, season with salt and pepper and toss to coat. Set aside for 15 minutes.
- Mix the remaining 1 tablespoon rice wine, the oyster sauce and sesame oil in a large bowl; set the bowl near the stove.
- Heat a wok or large nonstick skillet over high heat until very hot, about 1 minute. Add 3 tablespoons peanut oil, then the ginger, garlic and chiles; stir-fry until fragrant, about 1 minute. Add the beef and cook, stirring or shaking the skillet occasionally, 1 to 2 minutes. Transfer the beef with a slotted spoon to the sauce mixture and toss.
- If the pan is dry, add 1 tablespoon peanut oil, then add the onion and stir-fry until just soft, about 2 minutes. Add the bok choy and sugar; stir-fry until just wilted, 1 to 2 minutes. Return the beef and any juices to the pan and stir to combine. Serve over the rice.
MARINATED BEEF STIR FRY WITH CILANTRO
Provided by Spice the Plate
Time 30m
Yield 2
Number Of Ingredients 14
Steps:
- Marinate the beef with potato starch, cooking wine, soy sauce, oyster sauce, black pepper and oil for about 15 minutes.
- Sauté the beef for a minute or until no longer pink, remove from pan and set aside.
- Drizzle some oil into the pan, add in the garlic and red pepper, sauté 2 minutes or until fragrant.
- Add the cilantro and beef into the pan, season with salt and sugar, cook for another 2 minutes and transfer to a plate and serve.
BEEF AND SCALLION STIR-FRY
Hoisin sauce has a rich, sweet flavor; look for it in the Asian section of your market.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 25m
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together 3/4 cup water, hoisin sauce, vinegar, cornstarch, 3/4 teaspoon salt, and 1/2 teaspoon red-pepper flakes; set aside.
- Heat 1 tablespoon oil in a 12-inch nonstick skillet over high heat. In two batches, cook steak until lightly browned, turning once, about 2 minutes per batch. Transfer to a plate.
- Add remaining teaspoon oil to pan along with garlic and whites of scallions. Cook, tossing often, until fragrant, about 1 minute. Whisk hoisin mixture to combine; add to pan along with scallion greens.
- Return meat to pan; cook, tossing to coat steak with sauce, 1 minute. Remove from heat. Serve immediately, over rice and sprinkled with red-pepper flakes, if desired.
Nutrition Facts : Fat 17 g, Fiber 1 g, Protein 31 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
BEEF WITH SCALLIONS, TOMATO, AND GINGER
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cut the beef against the grain into thin strips about 2 inches long (by 1/4-inch thick). In a large bowl, whisk together the sherry, soy sauce, sesame oil, cornstarch, and sugar. Add the beef and mix well. Set aside.
- Preheat a large non-stick skillet over high heat. Add 1 tablespoon of the oil and heat until very hot. Add the scallion whites and beef mixture to the skillet, arrange it in a single layer, and cook, without stirring, until well-browned on the bottom and still pinkish inside, about 1 minute. (It is key to only partially cook the meat at this stage, since it will be finish cooking later in the sauce.) Transfer to a bowl.
- Return the skillet to the heat and add the remaining oil. Add the ginger and cook, stirring, until fragrant, about 30 seconds to 1 minute (only a few seconds if using young ginger). Add the scallion greens and tomatoes and cook until slightly softened and saucy, and tomato skin begins to wrinkle, about 1 minute. Return the beef and any collected juice to the skillet, add the hoisin sauce, and cook, stirring, until thick, about 30 seconds more. Season, to taste. Transfer to a serving platter and serve immediately with rice.
SPICED BEEF STIR FRY WITH SCALLIONS AND CILANTRO
This is a very spicy dish, if you prefer a milder taste, simply halve the quantities of coating. you can also serve this into warmed flatbreads or tortilla wraps.
Provided by English_Rose
Categories < 15 Mins
Time 15m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Prepare the fillet of beef by hammering it with a meat cleaver or the side of a chinese meat cleaver.
- Slice into wafer thin slices.
- Mix all the ingredients for the spicy coating on a plate. Coat the beef in the spice mix.
- Heat a wok or pan over a high heat and add the peanut oil.
- Add the beef and stir fry for less than one minute until browned and tender. As the beef starts to cook, add the rice wine and season with the soy sauce and a pinch of salt.
- Take off the heat, stir in the cilantro and scallion and serve immediately.
SPICED BEEF STIR FRY
From BHG's New Diabetic Cookbook. Per serving: 378 calories, 11 g fat, 60 mg cholesterol, 40 g carb, 8 g fiber, 28 g protein
Provided by ratherbeswimmin
Categories One Dish Meal
Time 1h11m
Yield 5 serving(s)
Number Of Ingredients 16
Steps:
- In a heavy-duty zip-top plastic bag, add the first 7 ingredients; seal bag and shake to mix up the spices.
- Add beef to the bag, seal bag; toss to coat beef; set aside.
- In a saucepan, bring the chicken broth to a boil.
- Stir in couscous; remove from heat.
- Cover and let stand for 5 minutes.
- Stir in tomato, cucumber, cilantro, and mint; cover to keep warm.
- Heat a large nonstick skillet that has been sprayed with nonstick cooking spray over medium-high heat.
- Add in green onions; stir-fry for 2-3 minutes or until crisp-tender; remove green onions from skillet.
- Add 1 teaspoon oil to skillet; add in half the beef.
- Stir-fry for 2-3 minutes or to desired doneness; remove from skillet.
- Repeat with remaining oil and beef; return all beef to skillet; heat through.
- To serve, equally divide couscous mixture among 5 plates.
- Top each with beef mixture and green onions.
Nutrition Facts : Calories 335.6, Fat 6.6, SaturatedFat 1.8, Cholesterol 54.4, Sodium 450.1, Carbohydrate 39.1, Fiber 3.7, Sugar 2.4, Protein 28.6
SPICY BEEF WITH PEPPERS
Steps:
- Cut steak with grain into 1 1/2- to 2-inch-wide strips. Cut each strip across grain into 1/4-inch-thick slices. Put slices into a medium bowl with soy sauce, cornstarch, rice wine, garlic, ginger, 1/4 teaspoon salt, sugar, and 1 teaspoon oil and stir with a fork. 3Stir together ketchup, hoisin, and chile garlic sauce in a small bowl.
- Heat wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Pour 2 teaspoons oil down side of wok, then swirl oil, tilting wok to coat sides. Add beef, spreading pieces in 1 layer on bottom and sides as quickly as possible. Cook, undisturbed, letting beef begin to brown, 1 minute, then stir-fry until meat is just browned on all sides but still pink in center, about 1 minute. Transfer meat and any juices to a plate.
- Pour remaining 2 teaspoons oil down side of unwashed wok over high heat, then swirl oil, tilting wok to coat sides. Add bell pepper, scallions, and remaining 1/4 teaspoon salt. Stir-fry 30 seconds, then add reserved beef with any juices and ketchup mixture. Stir-fry until combined well and sauce thickens slightly, about 30 seconds, then transfer to a platter.
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