Best Savory Beef Stir Fry Recipes

SAVORY BEEF STIR-FRY

Savory Beef Stir-Fry image

This quick version of stir-fry tastes great and is easy to make. You'll love the flavor this dish has it's just as good as any take-out you can find.

Provided by VictoriaSe49896

Categories World Cuisine Recipes Asian

Time 25m

Yield 4

Number Of Ingredients 10

Ingredients

1 beef bouillon cube
⅓ cup boiling water
5 tablespoons low-sodium soy sauce
2 tablespoons cornstarch
1 tablespoon teriyaki sauce
2 teaspoons white sugar
1 pound beef round steak, cut into thin strips
1 tablespoon olive oil
1 (16 ounce) package frozen stir-fry vegetables
1 (4 ounce) can sliced water chestnuts, undrained

Steps:

Dissolve beef bouillon cube in boiling water in a large bowl. Stir soy sauce, cornstarch, teriyaki sauce, and sugar into the water. Lay beef strips into the soy sauce mixture; stir to coat beef entirely.
Heat oil in a large skillet over medium-high heat. Cook and stir vegetables in hot oil briefly, about 1 minute. Stir water chestnuts into the vegetable mixture, place a cover over the skillet, and cook at a simmer until the vegetables are hot, about 5 minutes. Remove vegetable mixture with a slotted spoon to a large bowl, reserving juices in the skillet.
Pour beef with soy sauce marinade into the hot skillet; cook and stir until browned completely, about 5 minutes. Return vegetable mixture to the skillet; bring to a simmer. Cook and stir until completely hot, about 2 minutes.

Nutrition Facts : Calories 311.5 calories, Carbohydrate 24.4 g, Cholesterol 60.3 mg, Fat 11.7 g, Fiber 4.9 g, Protein 28 g, SaturatedFat 3.5 g, Sodium 1137.6 mg, Sugar 3.4 g

SAVORY ASPARAGUS BEEF STIR-FRY

Savory Asparagus Beef Stir-Fry image

Soy sauce and ginger boost the flavor of this savory stir-fry that features strips of beef and water chestnuts along with tender asparagus. Marla Deakins of Salt Lake City, Utah shared the recipe.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

6 tablespoons olive oil, divided
1 teaspoon sugar
1/2 teaspoon salt
3 teaspoons minced fresh gingerroot, divided
Dash pepper
1 beef flank steak (1 pound), thinly sliced
2 tablespoons cornstarch
1 cup beef broth
3 tablespoons soy sauce
1 tablespoon cider vinegar
1-1/2 pounds fresh asparagus, trimmed and cut into 2-inch pieces
1 can (8 ounces) sliced water chestnuts, drained
1/4 cup chopped green onions
4 cups hot cooked rice

Steps:

In a shallow glass container, combine 2 teaspoons of oil, sugar, salt, half of the ginger and pepper. Add beef and turn to coat. Let stand for 15 minutes. In a small bowl, combine the cornstarch, broth, soy sauce, vinegar and remaining ginger until blended; set aside., In a large skillet or wok, brown beef in 2 teaspoons oil. Remove and keep warm. Add remaining oil; stir-fry asparagus for 3-5 minutes or until crisp-tender. Add water chestnuts and onions; stir-fry for 1 minute. Stir cornstarch mixture; add to the skillet. Bring to a boil, stirring constantly; cook and stir for 2 minutes or until thickened. Return beef to the pan; heat through. Serve over rice.

Nutrition Facts : Calories 371 calories, Fat 11g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 718mg sodium, Carbohydrate 44g carbohydrate (0 sugars, Fiber 4g fiber), Protein 23g protein. Diabetic Exchanges