Best 7 Spiced Beef Stir Fry With Scallions And Cilantro Recipes

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**Savory and Succulent: Embark on a Culinary Journey with Spiced Beef Stir-Fry**

Feast your taste buds on a tantalizing culinary adventure with our Spiced Beef Stir-Fry, a dish that harmoniously blends the bold flavors of tender beef, aromatic spices, and a vibrant medley of vegetables. This stir-fry symphony features an explosion of textures, from the velvety softness of the beef to the crisp-tender snap of the vegetables. Infused with a captivating blend of spices, each bite promises a delectable dance of flavors that will leave you craving more. Alongside the beef stir-fry recipe, this article also presents a mouthwatering collection of culinary creations, including a tempting vegetarian stir-fry brimming with colorful vegetables, a classic chicken stir-fry bursting with umami-rich flavors, and a tantalizing tofu stir-fry that caters to vegan preferences. Join us on this culinary expedition and discover the endless possibilities of stir-fries.

Check out the recipes below so you can choose the best recipe for yourself!

SPICY BEEF STIR-FRY



Spicy Beef Stir-Fry image

Provided by Food Network Kitchen

Categories     main-dish

Time 43m

Yield 4 servings

Number Of Ingredients 14

1 tablespoon cornstarch
3 tablespoons Chinese Shaoxing rice wine, dry sherry or white vermouth
1 pound beef sirloin, thinly sliced against the grain into strips
Kosher salt and freshly ground pepper
2 tablespoons oyster sauce
2 teaspoons toasted sesame oil
3 to 4 tablespoons peanut oil
1 1-inch piece fresh ginger, thinly sliced
2 cloves garlic, smashed
5 to 7 dried red chiles, halved
1 small onion, thinly sliced
8 heads baby bok choy, halved
Pinch of sugar
Cooked rice, for serving

Steps:

  • Whisk the cornstarch with 2 tablespoons rice wine in a medium bowl; add the beef, season with salt and pepper and toss to coat. Set aside for 15 minutes.
  • Mix the remaining 1 tablespoon rice wine, the oyster sauce and sesame oil in a large bowl; set the bowl near the stove.
  • Heat a wok or large nonstick skillet over high heat until very hot, about 1 minute. Add 3 tablespoons peanut oil, then the ginger, garlic and chiles; stir-fry until fragrant, about 1 minute. Add the beef and cook, stirring or shaking the skillet occasionally, 1 to 2 minutes. Transfer the beef with a slotted spoon to the sauce mixture and toss.
  • If the pan is dry, add 1 tablespoon peanut oil, then add the onion and stir-fry until just soft, about 2 minutes. Add the bok choy and sugar; stir-fry until just wilted, 1 to 2 minutes. Return the beef and any juices to the pan and stir to combine. Serve over the rice.

SPICY BEEF & PEPPER STIR-FRY



Spicy Beef & Pepper Stir-Fry image

Think of this stir-fry as your chance to play with heat and spice. I balance the beef with coconut milk and a spritz of lime. -Joy Zacharia, Clearwater, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 17

1 pound beef top sirloin steak, cut into thin strips
1 tablespoon minced fresh gingerroot
3 garlic cloves, minced, divided
1/4 teaspoon pepper
3/4 teaspoon salt, divided
1 cup light coconut milk
2 tablespoons sugar
1 tablespoon Sriracha chili sauce
1/2 teaspoon grated lime zest
2 tablespoons lime juice
2 tablespoons canola oil, divided
1 large sweet red pepper, cut into thin strips
1/2 medium red onion, thinly sliced
1 jalapeno pepper, seeded and thinly sliced
4 cups fresh baby spinach
2 green onions, thinly sliced
2 tablespoons chopped fresh cilantro

Steps:

  • In a large bowl, toss beef with ginger, 2 garlic cloves, pepper and 1/2 teaspoon salt; let stand 15 minutes. In a small bowl, whisk coconut milk, sugar, chili sauce, lime zest, lime juice and remaining salt until blended., In a large skillet, heat 1 tablespoon oil over medium-high heat. Add beef; stir-fry until no longer pink, 2-3 minutes. Remove from pan., Stir-fry red pepper, red onion, jalapeno and remaining garlic in remaining oil just until vegetables are crisp-tender, 2-3 minutes. Stir in coconut milk mixture; heat through. Add spinach and beef; cook until spinach is wilted and beef is heated through, stirring occasionally. Sprinkle with green onions and cilantro.

Nutrition Facts : Calories 312 calories, Fat 16g fat (5g saturated fat), Cholesterol 46mg cholesterol, Sodium 641mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges

BEEF AND SCALLION STIR-FRY



Beef and Scallion Stir-Fry image

Hoisin sauce has a rich, sweet flavor; look for it in the Asian section of your market.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 25m

Number Of Ingredients 10

2 tablespoons hoisin sauce
2 tablespoons rice vinegar
1 tablespoon cornstarch
Coarse salt
1/2 teaspoon red-pepper flakes, plus more for serving (optional)
1 tablespoon plus 1 teaspoon vegetable oil
1 1/4 pounds flank steak, cut diagonally across the grain into 1/2-by-3-inch strips
4 cloves garlic, minced
2 scallions, sliced crosswise 1 1/2 inch thick, white and green parts kept separate
White rice, for serving (optional)

Steps:

  • In a small bowl, whisk together 3/4 cup water, hoisin sauce, vinegar, cornstarch, 3/4 teaspoon salt, and 1/2 teaspoon red-pepper flakes; set aside.
  • Heat 1 tablespoon oil in a 12-inch nonstick skillet over high heat. In two batches, cook steak until lightly browned, turning once, about 2 minutes per batch. Transfer to a plate.
  • Add remaining teaspoon oil to pan along with garlic and whites of scallions. Cook, tossing often, until fragrant, about 1 minute. Whisk hoisin mixture to combine; add to pan along with scallion greens.
  • Return meat to pan; cook, tossing to coat steak with sauce, 1 minute. Remove from heat. Serve immediately, over rice and sprinkled with red-pepper flakes, if desired.

Nutrition Facts : Fat 17 g, Fiber 1 g, Protein 31 g

CHILI BEEF STIR-FRY WITH SCALLIONS AND SNOW PEAS



Chili Beef Stir-Fry with Scallions and Snow Peas image

Provided by Aida Mollenkamp

Categories     main-dish

Time 25m

Yield 3 to 4 servings

Number Of Ingredients 13

2 tablespoons chili-garlic sauce
2 tablespoons soy sauce
2 tablespoons mirin or sherry
1 teaspoon honey
2 teaspoons toasted sesame oil
2 teaspoons cornstarch
1 pound flank steak, trimmed and frozen briefly
Salt and freshly ground black pepper
2 tablespoons vegetable oil
6 scallions, ends trimmed and thinly sliced
4 garlic cloves, minced
1 tablespoon grated ginger
12 ounces snow peas

Steps:

  • Whisk the chili-garlic sauce, soy sauce, mirin, honey, sesame oil, and cornstarch together in a small bowl and set aside. Cut the beef lengthwise along the grain into 3 or 4 (2-inch) wide pieces. Slice each piece of beef across the grain into paper thin pieces, about 1/8-inch thick. Pat the beef dry and season well with salt and pepper, to taste.
  • Heat 1 tablespoon of the oil in a medium nonstick skillet over high heat just until smoking. Add the beef and cook, stirring rarely, until well browned, about 4 to 5 minutes. Remove to a plate.
  • Return the skillet to the stove over medium-low heat. Add the remaining 1 tablespoon of oil, half of the scallions, the garlic, and the ginger, and cook until just fragrant and starting to color, about 30 seconds. Stir in the snow peas, and cook, stirring occasionally, until bright green, about 2 minutes. Whisk in the chili-garlic sauce mixture, then remove the pan from the heat, and add the beef and accumulated juices. Toss to coat and transfer to a serving platter. Serve immediately sprinkled with remaining scallions.

Nutrition Facts : Calories 436 calorie, Fat 20.5 grams, SaturatedFat 4 grams, Cholesterol 50 milligrams, Sodium 1162 milligrams, Carbohydrate 21 grams, Fiber 4 grams, Protein 37 grams, Sugar 12 grams

SPICY BEEF WITH PEPPERS



Spicy Beef with Peppers image

Provided by Grace Young

Categories     Wine     Wok     Beef     Garlic     Ginger     Vegetable     Stir-Fry     Quick & Easy     Steak     Bell Pepper     Spring     Soy Sauce     Gourmet

Yield Makes 2 main-course servings

Number Of Ingredients 17

1 (1/2-lb) piece flank steak, well trimmed
2 teaspoons soy sauce
1 1/2 teaspoons cornstarch
1 1/2 teaspoons Chinese rice wine (preferably Shaoxing) or medium-dry Sherry
1 teaspoon finely grated peeled garlic (use a rasp grater)
1 teaspoon finely grated fresh ginger (use a rasp grater)
1/2 teaspoon salt
1/4 teaspoon sugar
5 teaspoons vegetable oil
1 tablespoon ketchup
1 tablespoon hoisin sauce
2 to 3 teaspoons chile garlic sauce, such as Vietnamese Tuong Ot Toi
1 large red bell pepper, cut lengthwise into 1/4-inch-wide strips (1 1/2 cups)
2 scallions, halved lengthwise and cut into 1-inch pieces (1/2 cup)
Accompaniment: steamed white rice
Special Equipment
a rasp grater; a well-seasoned 14-inch flat-bottomed wok

Steps:

  • Cut steak with grain into 1 1/2- to 2-inch-wide strips. Cut each strip across grain into 1/4-inch-thick slices. Put slices into a medium bowl with soy sauce, cornstarch, rice wine, garlic, ginger, 1/4 teaspoon salt, sugar, and 1 teaspoon oil and stir with a fork. 3Stir together ketchup, hoisin, and chile garlic sauce in a small bowl.
  • Heat wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Pour 2 teaspoons oil down side of wok, then swirl oil, tilting wok to coat sides. Add beef, spreading pieces in 1 layer on bottom and sides as quickly as possible. Cook, undisturbed, letting beef begin to brown, 1 minute, then stir-fry until meat is just browned on all sides but still pink in center, about 1 minute. Transfer meat and any juices to a plate.
  • Pour remaining 2 teaspoons oil down side of unwashed wok over high heat, then swirl oil, tilting wok to coat sides. Add bell pepper, scallions, and remaining 1/4 teaspoon salt. Stir-fry 30 seconds, then add reserved beef with any juices and ketchup mixture. Stir-fry until combined well and sauce thickens slightly, about 30 seconds, then transfer to a platter.

BEEF AND SCALLION STIR-FRY



Beef and Scallion Stir-Fry image

Crisp scallions provide the vegetable base for this tasty stir-fry. If the scallions are particularly thick, cut the white parts in half lengthwise; they will cook through more quickly.

Yield serves 4

Number Of Ingredients 11

3/4 cup water
2 tablespoons hoisin sauce
2 tablespoons rice-wine vinegar (unseasoned)
1 tablespoon cornstarch
Coarse salt
1/2 teaspoon crushed red-pepper flakes, plus more for serving (optional)
1 tablespoon plus 1 teaspoon vegetable oil, such as safflower
1 1/4 pounds flank steak, cut diagonally across the grain into 1/2-by-3-inch strips
4 garlic cloves, minced
2 bunches scallions, trimmed, sliced crosswise 1 1/2 inches thick, white and green parts separated
Cooked rice, for serving (optional)

Steps:

  • In a small bowl, whisk together the water, hoisin sauce, vinegar, cornstarch, 3/4 teaspoon salt, and 1/2 teaspoon red-pepper flakes.
  • Heat 1 tablespoon oil in a large skillet over high. Pat-dry steak with paper towels. In two batches, cook steak until lightly browned, turning once, about 2 minutes per batch. Transfer meat to a plate.
  • Add remaining teaspoon oil to skillet along with garlic and white parts of scallions. Cook, tossing often, until fragrant, about 1 minute. Whisk hoisin mixture to combine; add to pan along with scallion greens.
  • Return meat to pan; cook, tossing to coat steak with sauce, 1 minute. Remove from heat. Serve immediately over rice and sprinkled with more red-pepper flakes, as desired.

SPICED BEEF STIR FRY WITH SCALLIONS AND CILANTRO



Spiced Beef Stir Fry With Scallions and Cilantro image

This is a very spicy dish, if you prefer a milder taste, simply halve the quantities of coating. you can also serve this into warmed flatbreads or tortilla wraps.

Provided by English_Rose

Categories     < 15 Mins

Time 15m

Yield 2 serving(s)

Number Of Ingredients 10

14 ounces filet of beef
2 tablespoons peanut oil
1 teaspoon rice wine or 1 teaspoon dry sherry
1 tablespoon soy sauce
2 ounces cilantro, leaves and stalks, roughly chopped
1 scallion, finely chopped
2 tablespoons ground cumin
2 tablespoons dried chili pepper flakes
1 tablespoon ground black pepper
1/2 teaspoon sea salt

Steps:

  • Prepare the fillet of beef by hammering it with a meat cleaver or the side of a chinese meat cleaver.
  • Slice into wafer thin slices.
  • Mix all the ingredients for the spicy coating on a plate. Coat the beef in the spice mix.
  • Heat a wok or pan over a high heat and add the peanut oil.
  • Add the beef and stir fry for less than one minute until browned and tender. As the beef starts to cook, add the rice wine and season with the soy sauce and a pinch of salt.
  • Take off the heat, stir in the cilantro and scallion and serve immediately.

Tips:

  • Use a variety of vegetables in your stir-fry to add color, texture, and flavor. Some good options include broccoli, carrots, bell peppers, snap peas, and baby corn.
  • To get the best flavor from your meat, marinate it for at least 30 minutes before cooking.
  • Use a hot wok or skillet to cook your stir-fry. This will help the food cook quickly and evenly.
  • Stir-fry your food in small batches to prevent overcrowding the pan. This will help the food cook evenly.
  • Don't overcook your stir-fry. The vegetables should still be slightly crisp when you're finished cooking.
  • Serve your stir-fry immediately with rice, noodles, or your favorite sides.

Conclusion:

Spiced beef stir-fry is a quick and easy dish that is perfect for a weeknight meal. It's packed with flavor and can be easily customized to your liking. So next time you're looking for a delicious and healthy meal, give this spiced beef stir-fry a try.

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