Best 3 Emerald Stir Fry With Beef Recipes

Indulge in a symphony of flavors with our enticing Emerald Stir-Fry with Beef recipe. This delectable dish tantalizes the taste buds with tender beef, crisp vegetables, and a vibrant emerald sauce that adds a touch of elegance to your meal. If you're looking for a quick and easy weeknight dinner option, our collection of stir-fry recipes offers a variety of choices to suit your preferences, all featuring the vibrant emerald sauce as the star ingredient. From Emerald Tofu Stir-Fry to Emerald Vegetable Stir-Fry and more, these recipes promise an explosion of flavors in every bite.

Recipes:

1. Emerald Stir-Fry with Beef: This classic stir-fry features tender beef strips stir-fried with broccoli, carrots, and bell peppers in a luscious emerald sauce. The perfect balance of sweet and savory flavors makes this a family favorite.

2. Emerald Tofu Stir-Fry: For a vegetarian twist, try our Emerald Tofu Stir-Fry. Crispy tofu takes center stage, accompanied by an array of vegetables and coated in the same vibrant emerald sauce. It's a delightful meatless option.

3. Emerald Vegetable Stir-Fry: Craving a lighter option? Our Emerald Vegetable Stir-Fry showcases a medley of fresh vegetables bathed in the emerald sauce. This colorful dish is a feast for the eyes and a treat for the palate.

4. Emerald Chicken Stir-Fry: If chicken is more your style, our Emerald Chicken Stir-Fry has you covered. Tender chicken pieces are stir-fried with vegetables and coated in the flavorful emerald sauce. It's a quick and easy weeknight meal that's sure to please.

5. Emerald Shrimp Stir-Fry: Seafood lovers, rejoice! Our Emerald Shrimp Stir-Fry combines succulent shrimp with an assortment of vegetables and the signature emerald sauce. This stir-fry is a delightful combination of flavors and textures.

Here are our top 3 tried and tested recipes!

QUICK BEEF STIR-FRY

Quick Beef Stir-Fry image

Quick and easy. I make this on my busiest weeknights.

Provided by inesgosner

Categories World Cuisine Recipes Asian Chinese

Time 25m

Yield 4

Number Of Ingredients 9

Ingredients

2 tablespoons vegetable oil
1 pound beef sirloin, cut into 2-inch strips
1 ½ cups fresh broccoli florets
1 red bell pepper, cut into matchsticks
2 carrots, thinly sliced
1 green onion, chopped
1 teaspoon minced garlic
2 tablespoons soy sauce
2 tablespoons sesame seeds, toasted

Steps:

Heat vegetable oil in a large wok or skillet over medium-high heat; cook and stir beef until browned, 3 to 4 minutes. Move beef to the side of the wok and add broccoli, bell pepper, carrots, green onion, and garlic to the center of the wok. Cook and stir vegetables for 2 minutes.
Stir beef into vegetables and season with soy sauce and sesame seeds. Continue to cook and stir until vegetables are tender, about 2 more minutes.

Nutrition Facts : Calories 267.5 calories, Carbohydrate 9.1 g, Cholesterol 48.9 mg, Fat 15.8 g, Fiber 3 g, Protein 22.6 g, SaturatedFat 3.9 g, Sodium 526.2 mg, Sugar 3.4 g

EMERIL'S BEEF STEW

Emeril's Beef Stew image

Provided by Food Network

Categories main-dish

Time 1h25m

Yield about 3 quarts, 6 servings

Number Of Ingredients 29

Ingredients

3 tablespoons olive oil
3 pounds beef stew meat, cut into 1-inch pieces
2 teaspoons kosher salt
2 teaspoons Essence, recipe follows
1 teaspoon cracked black pepper
3 tablespoons unsalted butter
1 pound button mushrooms, quartered
2 cups roughly chopped yellow onions
2 cups sliced carrots, (1-inch slices cut crosswise on a diagonal)
2 celery stalks, roughly chopped
1 tablespoon roughly chopped garlic
4 tablespoons all-purpose flour
4 1/2 cups veal or beef stock, at room temperature
4 tablespoons tomato paste
1 sprig fresh thyme
1 sprig fresh rosemary
1/4 teaspoon ground allspice
3 to 4 cups 1-inch dice russet potatoes
1 cup frozen green peas, thawed
2 tablespoons chopped fresh parsley leaves
Steamed white rice or buttered egg noodles, for serving
2 1/2 tablespoons paprika
2 tablespoons salt
1 tablespoon dried thyme
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano

Steps:

Set a Dutch oven over medium-high heat. Add 1 tablespoon of the olive oil to the pot and season the beef with the salt, Essence and black pepper, being sure to toss the meat well to evenly cover with the spices. Add 1/3 of the beef to the pot and cook until browned on all sides, 2 or 3 minutes per side. Remove the beef from the pot and set aside. Add 1 tablespoon of the remaining olive oil to the pot along with half of the remaining meat and cook again until browned. Set aside and repeat with the remaining tablespoon of oil and remaining beef. Set aside.
Add the butter and mushrooms to the pot and cook, stirring occasionally, until well browned, about 3 minutes. Add the onions, carrots and celery and saute until onions are softened and lightly caramelized, about 3 minutes. Add the garlic and cook for 30 seconds. Sprinkle the flour over the vegetables and cook, stirring, for about 3 minutes. Add the stock, tomato paste, thyme, rosemary, allspice and browned beef and bring to a boil. Reduce the heat to a simmer, partially cover the pot, and cook, stirring occasionally, until the meat is tender, about 1 hour. Add the potatoes to the stew and partially cover the pot with a lid. Continue cooking until the potatoes are very tender, about 30 minutes. Remove the lid and discard the thyme and rosemary stems. Add the peas and parsley to the stew, stir well to combine, then remove from the heat. Serve hot, with either steamed white rice or buttered egg noodles.
Combine all ingredients thoroughly.

EMERIL'S CHICKEN STIR-FRY WITH GREEN BEANS

Emeril's Chicken Stir-Fry with Green Beans image

Provided by Food Network

Categories main-dish

Time 33m

Yield 4 servings

Number Of Ingredients 13

Ingredients

6 ounces boneless, skinless chicken breasts, very thinly sliced 1/8-inch thick
3 tablespoons soy sauce
3/4 teaspoon Asian spice blend
1/4 cup vegetable oil
1/2 pound green beans, stem ends trimmed, cut into 3-inch lengths
1 tablespoon minced garlic
1/4 cup roughly chopped cashews
2 tablespoons hoisin sauce
1 teaspoon sesame oil
1 tablespoon lightly toasted white sesame seeds
1 1/2 teaspoons roasted garlic-red pepper sauce (recommended: Sriracha)
1/4 teaspoon red pepper flakes
Chopped green onions, for garnish

Steps:

In a bowl, combine the chicken, 4 1/2 teaspoons of the soy sauce, and Asian spice blend. Toss to coat and let sit for 10 minutes.
In a large wok or saute pan, heat the oil over high heat. Add the chicken and stirring constantly, cook until brown, 1 to 2 minutes. Add the beans and stir-fry until wrinkled, stirring, about 2 to 3 minutes. Add the garlic and cook, stirring, for 10 seconds. Add the cashews, hoisin, remaining 3 teaspoons of soy sauce, sesame oil, sesame seeds, red pepper sauce and red pepper flakes. Stir to coat, and cook for 1 minute. Remove from the heat and serve immediately, over white or basmati rice. Garnish with green onions.

Tips:

Choose the right cut of beef: Flank steak, skirt steak, or top sirloin steak are all good choices for stir-fries. They are tender and flavorful, and they cook quickly.
Slice the beef thinly: This will help it cook evenly and quickly.
Marinate the beef: This will help tenderize it and add flavor. You can use a simple marinade made with soy sauce, rice wine vinegar, and garlic.
Cook the beef over high heat: This will help it sear and develop a nice crust.
Add the vegetables at the end: This will help them retain their color and crunch.
Use a wok or large skillet: This will give you plenty of room to stir-fry the beef and vegetables.
Serve immediately: Stir-fries are best served hot and fresh.

Conclusion:

Emerald stir-fry with beef is a delicious and healthy meal that is easy to make. It is a great way to use up leftover beef, and it is also a good way to get your daily dose of vegetables. This stir-fry is also a good source of protein and iron. If you are looking for a quick and easy meal that is packed with flavor, then emerald stir-fry with beef is the perfect recipe for you.