Best Colorful Beef Stir Fry Recipes
COLORFUL BEEF STIR-FRY
I really like this beef stir-fry recipe. Who couldn't love the easy sesame-ginger marinade and the vibrant mix of vegetables? -Deb Blendermann, Boulder, Colorado
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 cups.
Number Of Ingredients 17
Steps:
- In a small bowl, combine the first 5 ingredients. Place beef in a shallow dish; add half of the marinade. Turn to coat; cover and refrigerate for at least 2 hours. Cover and refrigerate remaining marinade. , In a small bowl, combine cornstarch and broth until smooth. Stir in reserved marinade; set aside. Drain beef, discarding marinade. In a large nonstick skillet or in a wok coated with cooking spray, cook beef in 1 teaspoon oil until no longer pink; drain. Remove and keep warm. , In the same pan, stir-fry green pepper and onion in remaining 1/2 teaspoon oil for 2 minutes. Add carrot and celery; cook 2-3 minutes longer. Add zucchini and snow peas; stir-fry for 1 minute. Stir in bean sprouts and heat through. , Stir broth mixture and stir into vegetable mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes. Return beef to the pan; heat through. If desired, serve over rice or linguine.
Nutrition Facts : Calories 318 calories, Fat 8g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 542mg sodium, Carbohydrate 41g carbohydrate (8g sugars, Fiber 4g fiber), Protein 21g protein. Diabetic Exchanges
COLORFUL MONGOLIAN BEEF STIR FRY
I wanted to make JanRoundOz's Recipe #21444, but I also wanted to use up some cabbage. So I googled Mongolian and Cabbage to see whether the combination might be appropriate. I came across this Kylie Kwong recipe on a cooking blog. It looks yummy, and I love serving beef mince in new ways!
Provided by Gingernut
Categories Meat
Time 20m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Combine ground beef with marinade ingredients in a large bowl, cover, and leave to marinate in the refrigerator for 30 minutes.
- Meanwhile, place cabbage and salt in a large bowl, mixing together well with your hands to combine. Stand for 15 minutes then rinse under cold water and drain. Use your hands to squeeze out any excess liquid.
- Heat 2 tablespoons of the oil in a hot wok until surface seems to shimmer slightly. Add half the marinated beef and stir-fry for 30 seconds, breaking up any lumps with a wok spoon. Remove from the wok with a slotted spoon and set aside.
- Add remaining oil to hot wok, stir in remaining beef and cook, stirring for 30 seconds. Return reserved beef mixture to the wok with wine or sherry, hoisin sauce, oyster sauce, vinegar and sesame oil and stir-fry for 30 seconds.
- Toss in reserved cabbage, carrot and pepper and stir-fry for a further minute. Stir through scallions, reserving just a little to garnish, and remove from heat.
- Spoon beef into a serving bowl, sprinkle with remaining scallions and serve.
Nutrition Facts : Calories 479.3, Fat 27.9, SaturatedFat 7.1, Cholesterol 81.5, Sodium 1774.1, Carbohydrate 15.7, Fiber 2.6, Sugar 5.9, Protein 27.8
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