Best Garlic Beef Stir Fry Recipes

GINGER GARLIC BEEF STIR-FRY

Steps:

• Mix beef and eggs together in a bowl.
• Dissolve 3/4 cup cornstarch in 1/2 cup cold water, the add to the beef/egg mixture; toss to combine with beef.
• In a small bowl whisk together soy sauce, cooking wine, vinegar, sesame oil and sugar; set aside.
• Heat about 3-4 tablespoons vegetable oil in a wok to hot but not smoking.
• Add in the beef mixture to the hot oil adding in batches at a time; separate with a fork, cook stirring frequently until crispy, repeat with remaining beef; set aside and drain oil in the wok.
• Add in about 1 tablespoon fresh oil to the wok, then add in dried chili flakes, carrots, green onion, fresh chopped ginger and garlic; saute until the carrots are crisp-tender (about 2 minutes).
• Add in the soy sauce mixture; bring to a boil.
• Add in the cooked beef strips; mix to combine until coated and heated through.
• Serve over cooked hot rice.

BEEF & GARLIC SCAPES STIR FRY

Steps:

• Whisk first 6 ingredients together in a bowl.
• Slice beef across the grain into thin strips, add to bowl& toss to coat; let stand for 15 minutes.
• Cook garlic scapes in a pot of boiling salted water until tender-crisp, about 2 minutes; drain& refresh under cold water.
• Drain again, pat dry& set aside.
• Wearing rubber gloves, cut hot pepper in half lengthwise, deseed& finely slice.
• Heat 1 tbsp of the oil in a wok or deep skillet over high heat.
• Stir fry beef in batches, using remaining oil as necessary, until browned but still pink inside, about 2 minutes; transfer to a bowl.
• Stir fry hot pepper& salt for 1 minute; return beef, any accumulated juices, scapes& stock to wok and stir fry until hot, about a minute.

CHILLI AND GARLIC BEEF NOODLE STIR-FRY

Steps:

• Put noodles in a medium heatproof bowl and cover with boiling water and set aside for 2 minutes and then drain and separate the noodles and set aside.
• Put the sweet chilli sauce, lime juice and soy sauce in a small bowl, stir to combine and set aside.
• Brush a little oil over a large wok and heat on high until the wok is hot and then add half of the beef and stir fry for 2 minutes or until beef is almost cooked and then transfer to a plate.
• Brush the wok with a little more oil and reheat wok on high and repeat with remaining beef and then remove beef from wok and add to the first batch of beef.
• Brush the wok with remaining oil and heat on medium-high and add the capsicum, zucchini, mushroom, garlic, ginger and choy sum stalks and stir fry for 2 minutes and then add the water and choy sum leaves and cook covered tossing twice for 2 minutes or until the vegetables are just tender.
• Add noodles, beef and spring onion to the wok and toss to combine and then add the sauce and toss once more to combine and heat through.
• Top with coriander leaves to serve and accompany with lime wedges.

GARLIC BEEF STIR-FRY

Steps:

• Cook rice as directed on package.
• Meanwhile, toss meat with 1 Tbsp. of the dressing and the garlic. Add cornstarch; mix well. Heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add meat mixture; stir-fry 3 min. or until meat is cooked through. Remove from skillet; cover to keep warm.
• Add vegetables, soy sauce, ginger and remaining dressing to skillet; stir-fry 5 min. or until vegetables are crisp-tender. Return meat mixture to skillet; stir-fry 1 min. or until meat is heated through and sauce is thickened, stirring occasionally. Serve over rice; sprinkle with peanuts.

LOW CARB GARLIC BEEF AND ASPARAGUS STIR FRY - 3 NET CARBS

Steps:

• Heat oil in wok or large skillet over med-high heat.
• Cook beef for 2 minute.
• Add asparagus and garlic and cook for 4 min, stirring, or until beef is done.
• Drizzle with teriyaki sauce and serve, sprinkling with sesame seeds.

HONEY GARLIC BEEF STIR FRY

Steps:

• Sauce: Combine first 6 ingredients in a bowl. Reserve. In a separate bowl combine beef with ¼ cup (50 mL) reserved sauce.2. Combine cornstarch and water. Reserve.3. Heat large non-stick skillet over medium-high heat. Add oil. When pan is hot, add beef. Cook until outside of beef is cooked, about 2 minutes. Add frozen vegetables and sauce. Bring sauce to a boil, cook, stirring constantly for 2-3 minutes until vegetables and beef are cooked through. Add cornstarch mixture. Cook, stirring constantly until thickened, about 1 minute. Serve immediately. Tips • Replace beef with shrimp or thinly sliced chicken. • Serve with rice or noodles. For more family friendly recipes, visit www.beemaid.com

BIG BEEF AND GARLIC ITALIAN STIR-FRY

Steps:

• Bring a medium sauce pot of water to a boil, salt it, then add the broccoli rabe and cook for 5 minutes. Drain in a colander, scatter on a cookie sheet or large plate to quick-cool, then reserve.
• Add the EVOO to a large nonstick skillet and arrange the sliced garlic in an even layer. Turn the heat on medium low and slowly brown the garlic, about 3 to 4 minutes. Keep an eye on it; the garlic can go from golden brown to burned very quickly. Once the garlic is golden brown, remove it with a slotted spoon to a plate lined with a paper towel.
• Turn the heat up to high. Once the oil ripples and begins to smoke, add the beef to the pan in an even layer and season it with salt and pepper. Do not move the beef for at least 2 to 3 minutes. Give it time to caramelize. If you force it, you will rip the meat and make it tough. Once it is well browned on one side, stir the beef and continue to cook for 1 more minute. Remove the beef from the skillet with a slotted spoon and reserve it on a plate.
• Return the skillet to the heat and add the onions, bell peppers, red pepper flakes, salt, and pepper. Cook, stirring frequently, for 3 minutes, or until the onions and peppers are tender. Add the reserved broccoli rabe, toss, and stir to combine. Season with salt and pepper and continue to cook for 2 minutes. Add the reserved beef and the golden garlic. Add the balsamic vinegar and cook for 1 to 2 more minutes to finish cooking the beef. Turn off the heat and add the parsley. Toss it all together and serve immediately, garnishing each serving with shaved Parmigiano curls. Serve with hot crusty bread.

BEEF SIRLOIN STIR-FRY WITH ORANGE-GARLIC SAUCE

Steps:

• Cut beef across grain into thin strips; mix with 1 tbsp (15 mL) of the soy sauce, cornstarch and 1/2 tsp (2 mL) pepper.
• Cut carrots into thirds; thinly slice lengthwise.
• Grate 1/4 tsp (1 mL) of the orange rind; place in small bowl.
• Juice orange (you should have 1/2 cup/125 mL), discarding pulp; add juice to bowl with remaining soy sauce, rice vinegar and sesame oil; stir in generous pinch of sugar until dissolved. Set aside.
• In wok or skillet, heat 1 cup (250 mL) oil over high heat; fry half of the beef until lightly browned, 30 to 60 seconds. Using slotted spoon, transfer to sieve set over bowl to drain any remaining oil. Repeat with remaining beef. Fry carrots until edges are browned, 4 to 5 minutes; using slotted spoon, transfer to sieve.
• Pour out all but 1 tbsp (15 mL) of the oil. Add garlic and pinch of salt; stir-fry until golden, about 20 seconds. Add orange mixture; when boiling, add beef and carrots. Stir-fry until sauce is thickened, about 30 seconds. Transfer to serving plate and sprinkle with onion.

CHILLI & GARLIC BEEF STIR FRY

Steps:

• Toss steak in 2 tbsp oil. Stir together ketchup and soy sauce in a jug.
• Heat wok over high heat then stir fry the steak for 1 minute. Remove and set aside. Reduce heat and heat the remaining oil, add the chilli, garlic and peppers, thyen stir fry for 30 secs. Add ketchup mixtuer and bring to boil. Return steak to wok, cover and simmer for 2 mins. Toss through spring onion, cook for 1 minute more then serve.

BEEF AND GARLIC SCAPE STIR-FRY

Steps:

• Marinate the beef in the garlic, ginger, Shao Xing, light soy sauce, cornstarch and sesame oil for 20 minutes.
• Heat the oil in a pan.
• Add the beef and stir-fry until cooked, about 2-3 minutes and set aside.
• Heat the oil in the same pan.
• Add the garlic, ginger and red chili pepper flakes and saute until fragrant, about 30 seconds.
• Add the garlic scapes and water chestnuts and stir-fry for 1 minute.
• Mix the beef stock, light soy sauce, oyster sauce and cornstarch in a bowl.
• Add the liquid mixture to the pan, bring to a boil and simmer until it thickens.
• Add the beef and the sesame oil and remove from heat.
• Serve over steamed rice and garnish with the green onions.