Best Reasonable Beef Stir Fry Recipes

JAPANESE BEEF STIR-FRY

Japanese Beef Stir-Fry image

Tender beef strips are quickly stir-fried with crisp and colorful vegetables to make this delicious restaurant-style dinner in your own kitchen.

Provided by Campbell's Kitchen

Categories Trusted Brands: Recipes and Tips Campbell's Kitchen

Time 45m

Yield 8

Number Of Ingredients 12

Ingredients

2 pounds boneless beef sirloin or beef top round steaks (3/4" thick)
3 tablespoons cornstarch
1 (10.5 ounce) can Campbell's® Condensed Beef Broth
½ cup soy sauce
2 tablespoons sugar
2 tablespoons vegetable oil
4 cups sliced shiitake mushrooms
1 head Chinese cabbage (bok choy), thinly sliced
2 medium red peppers, cut into 2"-long strips
3 stalks celery, sliced
2 medium green onions, cut into 2" pieces
Hot cooked regular long-grain white rice

Steps:

Slice beef into very thin strips.
Mix cornstarch, broth, soy and sugar until smooth. Set aside.
Heat 1 tablespoon oil in saucepot or wok over high heat. Add beef in 2 batches and stir-fry until browned. Set beef aside.
Add 1 tablespoon oil. Add the mushrooms, cabbage, peppers, celery and green onions in 2 batches and stir-fry over medium heat until tender-crisp. Set vegetables aside.
Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Return beef and vegetables to saucepot and heat through. Serve over rice.

Nutrition Facts : Calories 289.8 calories, Carbohydrate 26.4 g, Cholesterol 38.9 mg, Fat 7.6 g, Fiber 2.6 g, Protein 26.4 g, SaturatedFat 2.1 g, Sodium 1270.7 mg, Sugar 6.7 g

VEGETABLE BEEF STIR-FRY

Vegetable Beef Stir-Fry image

"My husband, Jerry, has been making this stir-fry for many years," explains Mary Loeffler of Imperial, Pennsylvania. "It was an old Chinese recipe, but folks who don't normally like Chinese food always give this yummy main dish rave reviews."

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 16

Ingredients

1 teaspoon cornstarch
2 tablespoons reduced-sodium soy sauce
1 teaspoon minced fresh gingerroot
1/2 teaspoon sugar
1/4 teaspoon pepper
1 beef top sirloin steak (1 pound), cut into thin strips
SAUCE:
1 teaspoon cornstarch
1/2 cup reduced-sodium chicken broth
2 tablespoons ketchup
1 tablespoon reduced-sodium soy sauce
2 teaspoons sesame oil
2 teaspoons canola oil, divided
1 medium sweet onion, cut into chunks
1 medium green pepper, cut into chunks
3 plum tomatoes, cut into chunks

Steps:

In a large bowl, combine the first five ingredients; add beef and toss to coat. Refrigerate for 15 minutes. For sauce, in a small bowl, combine the cornstarch, broth, ketchup, soy sauce and sesame oil until smooth; set aside., In a large nonstick skillet or wok coated with cooking spray, stir-fry the beef mixture in 1 teaspoon canola oil until no longer pink. Remove and keep warm. Stir-fry the onion in remaining canola oil for 2 minutes. Add green pepper; stir-fry for 2 minutes. Add tomatoes; stir-fry 1 minute longer., Return beef to the pan. Stir sauce; add to beef and vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 240 calories, Fat 11g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 673mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges

BEEF AND VEGETABLE STIR FRY

Beef and Vegetable Stir Fry image

Provided by Sandra Lee

Categories main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 13

Ingredients

2 tablespoons vegetable oil
1/2 pound boneless top sirloin steak, thinly sliced into bite-size pieces
1/2 cup sliced onion
1 tablespoon minced garlic
1 tablespoon minced ginger
1 (12-ounce) bag fresh mixed vegetables stir-fry medley
1 (6-ounce) pack sliced mushrooms
1 (8-ounce) can water chestnuts
1 red bell pepper, sliced into strips
2 tablespoons oyster sauce
1/2 teaspoon red pepper flakes
1 pack stir-fry seasoning mix
Steamed instant white rice, for serving

Steps:

In a large skillet or wok, heat 1 tablespoon of oil over high heat. Add the beef and stir-fry for about 3 minutes. Remove beef and reserve. To the same wok, add the remaining oil and saute the onions, garlic, and ginger. Add the stir-fry vegetable medley, mushrooms, water chestnuts, and red bell peppers. Stir-fry for about 3 minutes and return the beef to the wok. Stirring constantly, add the oyster sauce and crushed red pepper flakes. In a small bowl, whisk the stir-fry seasoning mix with 1/8 cup water until combined. Add the seasoning mixture to the wok and stir for another 3 minutes. Serve with steamed instant white rice.

BEEF STIR-FRY

Beef Stir-Fry image

"The best thing about a stir-fry is that you can substitute the vegetables you like most."

Provided by Trisha Yearwood

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 1/2 pounds skirt steak, cut into 4-inch-long pieces, then cut against the grain into 1/4-inch-thick slices
Salt and freshly ground pepper
1/4 cup low-sodium soy sauce
1 serrano chile pepper, seeded and finely chopped
2 teaspoons sugar
2 tablespoons freshly squeezed lime juice (1 to 2 limes)
2 tablespoons olive oil
2 cloves garlic, grated
1 bunch scallions, thinly sliced
6 ounces fresh mushrooms, sliced
1/4 pound snow peas or green beans
1 12-ounce can baby corn, drained
1 red bell pepper, thinly sliced (optional)

Steps:

Season the steak with salt and pepper. In a medium bowl, whisk together the soy sauce, chile pepper, sugar and lime juice until the sugar is dissolved. Add the beef, toss to coat and set aside.
In a large skillet over medium-high heat, heat the oil until shimmering, about 1 minute. Add the beef and cook, stirring, until cooked through, 3 to 5 minutes.
Remove the beef from the skillet and set aside. Allow the liquid in the pan to reduce until thickened, about 4 minutes. Add the garlic and scallions and cook 1 minute more. Add the mushrooms and cook for 2 to 3 minutes more. Add the snow peas, baby corn and bell pepper and continue cooking until all the vegetables are crisp-tender, about 2 minutes. Return the beef to the skillet and toss to combine.