Best 4 Stir Fried Beef And Chinese Turnips Recipes
In the realm of culinary delights, stir-fried beef and Chinese turnips emerge as a symphony of flavors, textures, and aromas that is sure to tantalize your taste buds. This classic dish, rooted in the culinary traditions of China, presents a harmonious blend of tender beef, crisp-tender turnips, and an array of savory seasonings that dance upon the palate with every bite. The beef, marinated in a flavorful blend of soy sauce, rice wine, and spices, takes on a delectable umami richness that pairs perfectly with the sweet and slightly pungent turnips.
Accompanying this dynamic duo are several delectable variations that cater to diverse preferences and dietary needs. For those seeking a vegetarian alternative, the stir-fried Chinese turnips with wood ear mushrooms offer a meatless rendition that is equally satisfying. The wood ear mushrooms, known for their unique texture and earthy flavor, add a delightful dimension to this plant-based dish. If you desire a spicier kick, the stir-fried beef with pickled peppers delivers a fiery symphony of flavors that will ignite your senses. The pickled peppers, with their assertive heat and tangy notes, add a thrilling contrast to the tender beef and turnips.
Last but not least, the stir-fried beef with turnip greens presents a verdant twist on this classic stir-fry. The turnip greens, with their slightly bitter flavor and vibrant color, provide a refreshing balance to the richness of the beef and turnips. Each recipe in this article offers a unique culinary journey that celebrates the versatility and deliciousness of stir-fried beef and Chinese turnips. Whether you prefer the classic combination, the vegetarian delight, the spicy variation, or the refreshing verdant rendition, these recipes promise an unforgettable culinary experience.
BEEF VEGETABLE STIR-FRY
This Beef Vegetable Stir-Fry is a quick and easy dish to make anytime. Made with tender beef, crunchy vegetables, and a perfectly flavored sauce--it makes for an ideal weeknight dish.
Provided by Bill
Categories Beef
Time 40m
Number Of Ingredients 19
Steps:
- Mix together the marinade ingredients with the beef until well-coated, and set aside for 30 minutes or overnight. Next, prepare your veggies and set aside.
- In a small bowl, mix the water (or beef stock, if using), sesame oil, soy sauces, oyster sauce and sugar, and set aside.
- Heat your wok on high heat and spread 2 tablespoons of oil around the perimeter to coat. Once the wok and oil start to smoke, add the beef, and use your metal wok spatula to spread the beef in one even layer. Sear for 30 seconds. Turn the beef to sear the uncooked sides for another 30 seconds. At this point, the beef should be about 80% done. Turn off the heat and transfer the beef back to the marinade bowl.
- Next, with the heat back on high, add the ginger and 1 tablespoon of oil to the wok. Cook for 10 seconds, and add the garlic. After 5 seconds, add the mushrooms and stir fry for another 15 seconds, giving them a good sear. Add the Shaoxing wine.
- Next, add the snap peas and the bok choy, and stir fry on the highest heat for another 20 seconds until the bok choy begins to wilt. Stir in the beef and your prepared sauce mixture. Gather everything in the center of the wok.
- When everything comes back up to a simmer, and the sides of the wok begin to super-heat, Stir fry everything in a circular motion so the beef and vegetables hit the sides of the wok--this gets you that wok hay flavor!
- Pour the cornstarch slurry in the center of the wok while stirring. The sauce will immediately thicken, so work fast to stir everything together for another 20 seconds to evenly coat the beef and vegetables in the sauce. There should not be any standing sauce - everything should be clinging to the beef and vegetable stir fry. This is the classic restaurant-style preparation, but you can add more stock and salt or soy sauce to taste if you like a saucier stir-fry.
- Turn off the heat and transfer your beef vegetable stir-fry to a serving plate; you can also dish it out individually on a bed of rice for a great one-plate meal. Enjoy immediately. Though you probably don't need us to tell you that.
Nutrition Facts : Calories 377 kcal, Carbohydrate 12 g, Protein 29 g, Fat 23 g, SaturatedFat 6 g, Cholesterol 68 mg, Sodium 797 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
STIR-FRIED BEEF AND SUGAR SNAP PEAS
Here's a stir-fry far better than most take-out Chinese, and you can make it with any lean cut of meat - flank steak, London broil, tenderloin, sirloin or skirt steak - so long as it is cut thin against the grain. Most takeout joints use snow peas, but sugar snaps are juicier and more succulent, and just as crunchy. (Their downside is that they are slightly more work: they need to be thinly sliced.) As for the sauce, it's simple: thick dark soy sauce (tamari works well), sesame oil, chicken broth and Madeira.
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, weeknight, one pot, main course
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a medium bowl, mix beef, 2 tablespoons tamari, sesame oil, salt and pepper. Set aside.
- Thinly slice sugar snap peas crosswise into disks. Thinly slice scallions, reserving dark green parts for garnish.
- In a small bowl, mix chicken broth, Madeira, 2 tablespoons water, remaining 1 tablespoon tamari and cornstarch.
- Heat a large skillet over high heat. Add 2 tablespoons oil. When pan is hot, stir-fry beef until browned, about 2 minutes. Transfer beef and any liquid to a plate.
- Add remaining tablespoon oil to skillet and when hot, add garlic and white and light green scallion parts until lightly browned, about 1 minute. Add sugar snap peas and chicken broth mixture, lower heat to medium and cover. Let cook for 2 minutes. Transfer beef and juices to skillet and stir-fry 2 minutes. Serve over rice, garnished with more sesame oil, sesame seeds, dark parts of scallions, and hot sauce or vinegar and chili oil.
Nutrition Facts : @context http, Calories 329, UnsaturatedFat 12 grams, Carbohydrate 16 grams, Fat 15 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 4 grams, Sodium 816 milligrams, Sugar 6 grams, TransFat 0 grams
STIR-FRIED BEEF AND CHINESE TURNIPS
Number Of Ingredients 15
Steps:
- 1. Slice beef thin against the grain. Combine cornstarch, sugar and soy sauce. Add to beef and toss to coat. 2. Peel Chinese turnips cut in 1/4-inch slices, then in 1 1/2-inch squares, and parboil. Cut scallion stalks in 1-inch lengths. Crush garlic. 3. Heat oil. Add beef and stir-fry until it begins to brown. Remove from pan. 4. Heat remaining oil. Add garlic and brown lightly. Add turnips and stir-fry to coat with oil. Then add salt, brown bean sauce, and remaining soy sauce. Stir-fry 1/2 minute more. 5. Stir in stock and heat quickly. Cook, covered, 3 minutes over medium heat. Meanwhile blend cornstarch and cold water to a paste. 6. Return beef, add scallions, and stir-fry 1 minute. Then stir in cornstarch paste to thicken. Serve at once. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
CHINESE-STYLE BRAISED BEEF WITH TURNIPS
Steps:
- In a 1 1/2-quart microwave-safe dish stir together the water, the soy sauce, the Sherry, the gingerroot, the cinnamon, the sugar, the salt, and the aniseed, add the chuck, spreading it evenly, and microwave the mixture, covered, at high power (100%) for 20 minutes. Stir in the turnips and microwave the mixture, covered, at high power for 15 minutes. Stir the cornstarch mixture, stir it into the stew, and microwave the stew, covered, at high power for 2 minutes. Sprinkle the stew with the coriander and serve it with the rice.
Tips:
- Choose the Right Cut of Beef: Select a tender cut of beef, such as flank steak, sirloin steak, or tenderloin, for best results.
- Slice the Beef Thinly: Cutting the beef into thin strips helps it cook quickly and evenly.
- Tenderize the Beef: You can tenderize the beef by marinating it in a mixture of soy sauce, Shaoxing wine, and cornstarch before cooking.
- Use a Wok or Large Skillet: A wok or large skillet allows you to cook the beef and vegetables quickly and easily.
- Cook the Beef in Batches: If you're cooking a large amount of beef, cook it in batches to prevent overcrowding the pan and ensure even cooking.
- Don't Overcook the Beef: Overcooked beef will become tough and chewy. Cook it just until it's cooked through, about 2-3 minutes.
- Use Fresh Vegetables: Fresh vegetables will give your stir-fry the best flavor and texture.
- Cut the Vegetables Uniformly: Cutting the vegetables uniformly helps them cook evenly.
- Add the Vegetables in Stages: Add the vegetables to the wok or skillet in stages, starting with those that take longer to cook, such as carrots and turnips.
- Use a High Heat: Stir-fries are cooked over high heat to quickly cook the ingredients and preserve their鮮豔的色彩和质地.
- Stir Constantly: Stirring constantly helps prevent the ingredients from sticking to the pan and ensures even cooking.
- Season to Taste: Season the stir-fry with soy sauce, oyster sauce, and other調味料 according to your taste.
Conclusion:
Stir-fried beef and Chinese turnips is a delicious and healthy dish that can be prepared quickly and easily. By following these tips, you can make a perfect stir-fry every time. This dish is a great way to use up leftover beef and vegetables, and it's also a good source of protein and vitamins. Serve it with rice or noodles for a complete meal.
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