Best Stir Fried Beef With Tomato And Basil Recipes

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BEEF AND TOMATO STIR-FRY



Beef and Tomato Stir-Fry image

Another way to use up those wonderfull vine ripened, newly harvested tomatoes. Tasty stir fry. from the Light Hearted cookbook by Anne Lindsay.

Provided by Derf2440

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

3/4 lb top round beef or 3/4 lb flank steak
2 tablespoons cornstarch
2 tablespoons sherry wine
1 tablespoon low sodium soy sauce
2 tablespoons vegetable oil
1 onion, thinly sliced
2 cloves garlic, smashed
4 tomatoes, cut in wedges
4 green onions, cut in thin 2 inch lengths

Steps:

  • Cut beef across the grain into thin strips; cut strips into 2 inch lengths.
  • In bowl, combine cornstarch, sherry and soy sauce; mix until smooth.
  • Add Beef and toss to coat.
  • In wok or nonstick frypan, heat oil over high heat.
  • Add beef and stir fry for 2 minutes; add onion and stir fry for 1 minute or until beef is browned.
  • Add garlic and tomatoes; stir fry until tomatoes are heated through, 1 to 2 minutes.
  • Stir in green onions and serve immediately.

Nutrition Facts : Calories 299.2, Fat 15.1, SaturatedFat 4.1, Cholesterol 51.9, Sodium 204.3, Carbohydrate 14.2, Fiber 2.4, Sugar 5.2, Protein 20.2

BEEF WITH SCALLIONS, TOMATO, AND GINGER



Beef with Scallions, Tomato, and Ginger image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

1 pound flank steak, very cold (See Cook's Note.)
2 tablespoons dry sherry
2 tablespoons soy sauce
2 teaspoons dark sesame oil
1 1/2 teaspoons cornstarch
1 teaspoon sugar
2 tablespoons vegetable oil
1 bunch scallions, cut into 2-inch long pieces, whites and greens kept separate
2-inch piece fresh ginger, peeled and chopped (preferably young ginger), (See Cook's Note.)
1 pound ripe tomatoes, cut into large chunks (into 8ths) (about 3 to 4 medium tomatoes)
1 tablespoon hoisin sauce, mixed with 1 tablespoon water
Steamed rice, for serving

Steps:

  • Cut the beef against the grain into thin strips about 2 inches long (by 1/4-inch thick). In a large bowl, whisk together the sherry, soy sauce, sesame oil, cornstarch, and sugar. Add the beef and mix well. Set aside.
  • Preheat a large non-stick skillet over high heat. Add 1 tablespoon of the oil and heat until very hot. Add the scallion whites and beef mixture to the skillet, arrange it in a single layer, and cook, without stirring, until well-browned on the bottom and still pinkish inside, about 1 minute. (It is key to only partially cook the meat at this stage, since it will be finish cooking later in the sauce.) Transfer to a bowl.
  • Return the skillet to the heat and add the remaining oil. Add the ginger and cook, stirring, until fragrant, about 30 seconds to 1 minute (only a few seconds if using young ginger). Add the scallion greens and tomatoes and cook until slightly softened and saucy, and tomato skin begins to wrinkle, about 1 minute. Return the beef and any collected juice to the skillet, add the hoisin sauce, and cook, stirring, until thick, about 30 seconds more. Season, to taste. Transfer to a serving platter and serve immediately with rice.

BASIL BEEF STIR-FRY



Basil Beef Stir-Fry image

This star of this meal is the barely tender basil that gets stirred into the umami-packed stir-fried beef after it has been taken off the heat. The basil adds a freshness with hints of anise that balance out the heavy soy flavor.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 1/2 cups long-grain white rice
1/4 cup low-sodium soy sauce
5 teaspoons fish sauce
2 tablespoons fresh lime juice, plus lime wedges for serving
1 tablespoon sugar
1 tablespoon vegetable oil
1 1/4 pounds ground beef
2 scallions, chopped
2 Fresno chile peppers, halved lengthwise, seeded and thinly sliced
1 cup snow peas, halved
2 cloves garlic, very thinly sliced
2 cups fresh basil leaves

Steps:

  • Cook the rice as the label directs. Set aside off the heat, about 5 minutes, then fluff with a fork.
  • Meanwhile, combine the soy sauce, fish sauce, lime juice and sugar in a small bowl. Whisk to dissolve the sugar.
  • Heat the vegetable oil in a large nonstick skillet over high heat. When the oil is hot, crumble the beef into the skillet and cook, undisturbed, until slightly crisp on the bottom, 2 to 3 minutes. Cook, stirring with a wooden spoon to break up the meat, until cooked through, 1 to 2 more minutes. Remove to a paper towel-lined plate with a slotted spoon. Discard the fat in the skillet and wipe the skillet clean.
  • Return the skillet to medium-high heat and add the soy sauce mixture. Bring to a simmer, then add the beef, scallions, chiles, snow peas and garlic. Cook, stirring, until the vegetables are crisp-tender, 1 to 2 minutes. Remove from the heat and add the basil. Stir until just wilted, 30 seconds to 1 minute.
  • Divide the rice among shallow bowls. Spoon the stir-fry on top. Serve with lime wedges.

Nutrition Facts : Calories 580, Fat 17 grams, SaturatedFat 6 grams, Cholesterol 83 milligrams, Sodium 1160 milligrams, Carbohydrate 69 grams, Fiber 2 grams, Sugar 5 grams, Protein 35 grams

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