ASIAN ASPARAGUS BEEF STIR-FRY

Steps:

• In a small bowl, combine the cornstarch, water, broth, wine or additional broth and teriyaki sauce until smooth; set aside. , In a small skillet, stir-fry beef in 1 teaspoon oil for 3-4 minutes or until no longer pink. Remove with a slotted spoon and keep warm., Stir-fry asparagus in remaining oil for 4-5 minutes or until crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add beef; heat through. Serve with rice. Sprinkle with sesame seeds.

ASIAN BEEF AND VEGETABLE STIR FRY

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

BEEF STIR FRY - ASIAN STYLE

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.

ASIAN BEEF AND VEGETABLE STIR-FRY

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.

ASIAN BEEF STIR-FRY RECIPE

Steps:

• Heat large heavy nonstick skillet on medium-high heat. Add meat and garlic; stir-fry 2 min.
• Add vegetables, dressing and soy sauce; stir-fry 3 min. or until vegetables are crisp-tender and meat is done.
• Spoon rice onto platter; top with meat mixture.

ASIAN BEEF VEGETABLE STIR-FRY

Steps:

• In a small bowl, combine the cornstarch, consomme, soy sauce and sugar until smooth; set aside. In a large skillet or wok, stir-fry beef in batches in hot oil for 2-3 minutes or until no longer pink. Remove and keep warm. , In the same pan, stir-fry onion and celery for 5 minutes. Add mushrooms and green onions; stir-fry 3-4 minutes longer or until vegetables are tender. , Return beef to the pan. Add spinach. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir until thickened. Serve with rice if desired.

ASIAN BEEF STIR-FRY WITH SNOW PEAS AND RICE

Steps:

• the night before: Combine the following in a medium size bowl in this order: cornstarch, stir in soy sauce, gradually add water, red wine, and sugar.
• Slice beef against the grain in strips approximately 2” long.
• Add to marinade bowl as you cut.
• Toss with a fork until well coated.
• Cover and leave in fridge overnight.
• Combine the following in another small bowl or container: cornstarch.
• Blend in oyster sauce, sesame oil, sugar, water, ginger-sesame sauce, garlic, and chicken broth.
• Cover and leave in fridge overnight.
• when you get home for dinner: Combine rice and water in a large microwave safe pot or casserole dish.
• Cover and microwave at high for 10 minutes, then medium for 10 minutes.
• Heat oil in a large nonstick fry pan or wok at med-high.
• Add ginger, drained marinated beef, and chili flakes.
• Slice green onions and add to pan as you cut.
• Toss until meat browns.
• Add stir fry sauce and snow peas.
• Toss until sauce thickens slightly and snow peas are tender but crisp.

ASIAN BEEF AND VEGETABLE STIR FRY

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.

ASIAN BEEF & VEGETABLE STIR-FRY

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 the 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.

AUTHENTIC ASIAN BEEF STIR FRY

Steps:

• Start by heating up you pan with the oil. Once heated add the garlic.
• Once the garlic has turned golden brown, add the 1lb beef. Cut the ginger in small slices. Using only an inch and a half long ginger cut to small slices.
• Once the red is almost gone from the beef. Add the sliced up 1/2 Onion and stir for 20 seconds.
• Add your Oyster Sauce and water and stir for 10 seconds.
• Add the sugar and fish sauce stir and taste
• If the taste is to preference add the cut green onions.
• If it needs more taste slowly add fish sauce and taste.
• Add steam rice in a bowl and serve with easy stir fry OR eat with sticky rice.
• You can also add in vegetables if you prefer in STEP 3.

ASIAN BEEF AND BROWN RICE STIR-FRY

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

ASIAN BEEF STIR-FRY BY VICTORIAN EPICURE

Steps:

• Bring water to a boil. Add rice, stir and return to a boil. Place lid on pot. Lower heat to low and simmer for 20 minutes.
• Warm wok or large pan over medium to high heat. While heating, cut sirloin steak into thin strips. Add oil to wok. Add steak.
• While beef is cooking, mix together the sauce ingredients and set aside.
• Add frozen vegetables and stir-fry until vegetables reach tender-crisp.
• Add sauce to wok. Stir into beef and vegetables mixture until boiling and thickened.
• Serve over rice.

ASIAN GROUND BEEF STIR FRY

Steps:

• Heat skillet to medium heat and add about 3 tbsp olive oil.
• Add the onions and a little salt and pepper.
• Cook a few minutes until onions are almost translucent.
• Add garlic.
• Add potatoes and about 1 tablespoons more olive oil.
• Stir with onions and garlic.
• Cover skillet and let cook 4-5 minutes, stirring a couple times. Potatoes should now be slightly fork tender.
• Add ginger, paprika and cayenne and stir.
• Make a "hole" in the mixture, exposing a small circle of the bottom of the skillet and add sesame oil to it.
• Stir ingredients well and let cook another couple minutes.
• Remove ingredients from skillet to a bowl and set aside.
• Add a little more olive oil and brown the ground beef.
• Mix in a dash of salt and pepper.
• Drain liquid, leaving a little bit in the pan.
• Add the onion/garlic/potato mixture back to pan and combine with beef.
• Add soy sauce and rice wine vinegar and stir well.
• Taste mixture and add whatever you think it needs. I usually add a little more ginger at this point. Soy sauce adds tangy/salty flavor, rice wine vinegar is sour, etc.
• After cooking a couple more minutes, add cilantro and stir well.
• Serve by itself or over steamed rice.
• Enjoy!