Best 4 Quick Asian Style Vegetable Beef Skillet Recipes

**Savor the tantalizing flavors of Asia with this collection of mouthwatering vegetable beef skillet recipes that blend the vibrant essences of the Orient.**

Embark on a culinary journey with these easy-to-follow recipes that capture the authentic flavors of Asian cuisine. From the zesty kick of Korean BBQ Beef and Vegetables to the aromatic delight of Mongolian Beef Stir-Fry, each dish tantalizes the taste buds with a unique blend of spices, sauces, and fresh ingredients. Indulge in the savory goodness of Chinese Beef and Broccoli, where tender beef and crisp broccoli florets are enveloped in a rich and flavorful sauce. Experience the bold and spicy flavors of Thai Basil Beef, where the fragrance of basil leaves harmonizes with the heat of chili peppers. Transport yourself to the streets of Vietnam with our Vietnamese Beef and Lemongrass recipe, where the zingy citrus notes of lemongrass infuse every bite with a refreshing twist.

Here are our top 4 tried and tested recipes!

ASIAN BEEF AND VEGETABLE STIR-FRY

Asian Beef and Vegetable Stir-Fry image

The Asian Beef & Vegetable Stir-Fry is a delicious blend of savory flavors. Use lean beef to make this meal a quick and healthy option for any day of the week!

Provided by Beef. It's What's for Dinner.

Categories Trusted Brands: Recipes and Tips Beef. It's What's for Dinner

Yield 4

Number Of Ingredients 7

Ingredients

1 pound beef top sirloin steak boneless, cut 1 inch thick
4 cups assorted fresh vegetables, such as sugar snap peas, broccoli florets, bell pepper and carrot strips
1 clove garlic, minced
½ cup prepared stir-fry sauce
⅛ teaspoon crushed red pepper, or to taste
2 cups hot cooked rice
2 tablespoons unsalted dry-roasted peanuts

Steps:

Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.
Combine vegetables and 3 tablespoons water in large nonstick skillet. Cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain.
Heat same pan over medium-high heat until hot. Add half of beef and half of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove. Repeat with remaining beef and garlic.
Return all beef and vegetables to pan. Add stir-fry sauce and crushed red pepper; heat through. Serve over rice. Sprinkle with peanuts, if desired.

Nutrition Facts : Calories 333.1 calories, Carbohydrate 35.3 g, Cholesterol 38.9 mg, Fat 9.6 g, Fiber 2.1 g, Protein 25.2 g, SaturatedFat 1.9 g, Sodium 321.9 mg, Sugar 7.5 g

ASIAN SKILLET SUPPER

Asian Skillet Supper image

Amid the flurry of holiday happenings, you can still gift yourself with a personalized serving of steak. From Titonka, Iowa. Dona Shroyer shares this colorful combination of cubed steak, vegetables and rice--a quick and simple meal.

Provided by Taste of Home

Categories Dinner

Time 15m

Yield 1 serving.

Number Of Ingredients 11

Ingredients

4 ounces beef cube steaks, cut into strips
2 teaspoons vegetable oil
1/4 cup julienned green pepper
2 tablespoons chopped celery
2 teaspoons cornstarch
1/4 cup water
4 teaspoons soy sauce
1/2 teaspoon sugar
1/8 teaspoon salt
1 small tomato, cut into wedges
Hot cooked rice

Steps:

In a small skillet, stir-fry the steak in oil for 4 minutes or until no longer pink. Remove steak and keep warm. Stir-fry green pepper and celery until crisp-tender. Combine cornstarch, water, soy sauce, sugar and salt until smooth; add to the skillet. Bring to a boil. Cook and stir for 1 minute or until thickened. Add steak and tomato to skillet; heat through. Serve over rice.

Nutrition Facts :

VEGETABLE BEEF SKILLET

Vegetable Beef Skillet image

With only 15 minutes of prep time, this one-pan wonder is a tasty lifesaver. Clean up is a breeze, so you'll be on your way to savoring the weekend in no time! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1 pound ground beef
1/2 cup chopped onion
2 cups frozen broccoli-cauliflower blend, thawed and chopped
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (10-3/4 ounces) condensed nacho cheese soup, undiluted
3/4 cup water
1 teaspoon dried oregano
1/2 teaspoon salt
1 cup uncooked instant rice
1/2 cup shredded cheddar cheese

Steps:

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain., Stir in the vegetables, soup, water, oregano and salt. Bring to a boil. Stir in rice. Remove from the heat; cover and let stand for 5 minutes or until rice is tender. Sprinkle with cheese.

Nutrition Facts : Calories 362 calories, Fat 13g fat (7g saturated fat), Cholesterol 53mg cholesterol, Sodium 852mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 6g fiber), Protein 24g protein.

QUICK ASIAN STYLE VEGETABLE BEEF SKILLET

Quick Asian Style Vegetable Beef Skillet image

I found the basic recipe in Jan/Feb.2009 issue of "Simple & Delicious". The original recipe name was Ramen-Vegetable Beef Skillet, and it was submitted by Marlene MCallister of Portland, Michigan.But the reason I changed the name is, because I left out a few things and added a few of my own touches.If you are crunched for time, you might want to try a bag of store bought cole slaw for the cabbage and carrots. Submitted to "ZAAR" on January 2,2009.

Provided by Chef shapeweaver

Categories One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 lb ground beef
1/2 teaspoon garlic powder
1/2 teaspoon seasoning salt
1 1/2 cups shredded carrots
3/4 cup thinly sliced white onion, seperated into rings
1 cup water
1 cup shredded cabbage
3/4 cup chopped green pepper
3 tablespoons soy sauce
1 (3 ounce) package beef-flavor ramen noodles

Steps:

In a large skillet,cook the beef,seasoned salt, garlic powder,carrots and onions until beef is browned and veggies are crisp tender.
Drain and return to skillet.
Add water,cabbage,green peppers,soy sauce and seasoning packet from the noodles.
Break noodles into small pieces, add to pan and stir well to cover noodles with liquid.
Cover and simmer for 15 minutes or until liquid is absorbed and noodles are tender.

Tips:

Mise en Place: Before you start cooking, make sure you have all your ingredients prepped and measured. This will help you stay organized and ensure that your dish comes together quickly and easily.
Use Fresh Vegetables: Fresh vegetables will give your stir-fry the best flavor and texture. Choose vegetables that are crisp and brightly colored.
Use a Wok or Large Skillet: A wok or large skillet will help you get a good sear on the beef and vegetables. If you don't have a wok or large skillet, you can use a regular skillet, but you may need to cook the beef and vegetables in batches.
Don't Overcrowd the Pan: When you add the beef and vegetables to the pan, make sure not to overcrowd it. This will prevent the ingredients from cooking evenly.
Stir-Fry in Batches: If you are cooking a large amount of beef and vegetables, you may need to stir-fry them in batches. This will help ensure that all of the ingredients are cooked evenly.
Use a High Heat: Stir-fries are cooked over high heat. This helps to quickly sear the beef and vegetables and gives the dish a nice smoky flavor.
Use a Good Quality Oil: Use a good quality oil that can withstand high heat, such as grapeseed oil, canola oil, or peanut oil.
Add Sauce at the End: Add the sauce to the stir-fry at the very end of the cooking process. This will help prevent the sauce from burning.

Conclusion:

This quick and easy Asian-style vegetable beef skillet is a great weeknight meal. It's packed with flavor and healthy vegetables, and it can be on the table in under 30 minutes. Serve it over rice, noodles, or quinoa for a complete meal.