Best Marinated Beef Stir Fry Recipes

MARINATED BEEF STIR FRY

Marinated Beef Stir Fry image

I made this up using the marinade recipe from my Marinated and Crumbed Pork Schnitzel dish. I believe it is quite tasty :) You can make it with the vegetables I used, leave them out, or, use what you have on hand.

Provided by Jen T

Categories Meat

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 11

Ingredients

4 large beef schnitzel
1/4 cup soy sauce
1 lemon, juice of
2 garlic cloves (peeled & crushed)
1 small broccoli (sliced)
1/2 small cauliflower (sliced)
2 carrots (sliced)
1 onion (sliced)
2 tablespoons oil
2 spring onions (green onions I think in the USA, sliced)
2 teaspoons cornflour (cornstarch)

Steps:

Slice meat across the grain into strips and place in a glass dish.
Mix together the soy sauce, lemon juice and garlic and pour over the meat mixing well.
Leave to marinate for approx 2hours to get the best flavour or longer if you wish.
Meanwhile steam the brocolli, cauliflower & carrots or cook til just crisp tender in a microwave.
When ready to cook, drain meat reserving the marinade.
Heat oil in a large pan or wok until very hot.
Add beef strips and cook quickly to seal. You may need to do this in 2 batches.
Add the onion & cook, stirring til lightly browned.
Add in the drained vegetables and toss to mix.
Mix the cornflour with a little cold water and then add in the reserved marinade and more water to make 1 cup liquid.
Add the liquid to the pan and stir til thickened and heated through.
Serve over steamed rice and top with sliced spring onions.

MARINATED BEEF STIR-FRY

Marinated Beef Stir-Fry image

"I love this quick-and-easy stir-fry because everything but the cooking can be done in advance," writes Marian Johnson of Brawley, California. "It's great with sourdough bread and a fresh tomato and cucumber salad. Or, serve it with warm tortillas and hot sauce. The meat is easier to slice into nice even strips if it's partially frozen."

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 3 servings.

Number Of Ingredients 13

Ingredients

1/2 cup dry red wine or beef broth
6 tablespoons olive oil, divided
1 teaspoon chili powder
1 teaspoon minced garlic
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon pepper
1/2 pound beef flank steak, cut into 1/8-inch strips
1 medium onion, cut into thin strips
1/2 cup julienned zucchini
1/2 cup julienned carrot
1/2 cup each julienned green and sweet red peppers

Steps:

In a large resealable plastic bag, combine the wine, 4 tablespoons oil, chili powder, garlic, cumin, salt, ginger and pepper; add beef. Seal bag and turn to coat; refrigerate for at least 12 hours. , In a large skillet or wok, stir-fry the onion, zucchini, carrot and peppers in remaining oil for 4-5 minutes or until crisp-tender. Remove and keep warm. , Drain and discard marinade. Stir-fry beef for 5-6 minutes or until no longer pink; drain. Return vegetables to the pan; stir-fry for 2-3 minutes or until heated through.

Nutrition Facts : Calories 268 calories, Fat 20g fat (4g saturated fat), Cholesterol 32mg cholesterol, Sodium 112mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 3g fiber), Protein 14g protein. Diabetic Exchanges