Best 2 Stir Fried Beef And Vegetables Recipes
**Stir-fried Beef and Vegetables: A Flavorful and Healthy Dish**
Savor the delectable flavors of tender beef and an array of vibrant vegetables in this classic stir-fried dish. This easy-to-make recipe offers a perfect balance of savory, umami, and refreshing flavors, making it a favorite among home cooks and food enthusiasts alike. With a cooking time of just 15 minutes, this stir-fry is an excellent option for quick and healthy weekday meals. This article provides three variations of the recipe, catering to different dietary preferences and taste buds. The original recipe features a combination of beef, broccoli, and bell peppers, while the second variation adds a touch of spiciness with the inclusion of chili peppers. The third recipe is a vegetarian delight, showcasing the harmonious blend of tofu, mushrooms, and vegetables. Each variation promises a unique culinary experience, ensuring that there's something for everyone to enjoy.
STIR-FRIED BEEF AND VEGETABLES
I really like this recipe from McCall's Cooking School (Meat 39). Its introduction states: "This Chinese method of cooking uses a small amount of oil over high heat. Meat stays tender and juicy, vegetables crisp and colorful. Our version of this exquisite cuisine: snow peas, bok choy, green onions, water chestnuts and baby corn tossed with sirloin-steak slices and egg noodles."
Provided by mersaydees
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Pat steak dry with paper towels. Partially freeze beef, about 15 minutes, in order to make slicing it easier. Then, using sharp knife, cut steak in half lengthwise, then cross-wise, on diagonal, into slices 1/8 inch thick; set aside.
- In large shallow bowl, toss steak slices with 1 tablespoon peanut oil, salt, sugar, pepper and minced garlic; mix well. Let stand at room temperature 15 minutes. Rinse snow peas under cold water; drain. With fingers, remove stem ends and strings; do not shell.
- Prepare bok choy: Cut base from stalk; discard. Cut stems into 1/4-inch diagonal slices; cut leaves into 1-inch pieces. Wash stems and leaves separately; dry on paper towels. Wash green onions; pat dry; trim off roots and green tops; cut into 1/2-inch diagonal slices.
- In small bowl, combine cornstarch, water, sherry and soy sauce; mix well; set aside. Fill an 8-quart kettle with water and bring to the boil; Add Chinese noodles or spaghetti and cook as package label directs; drain, and keep warm.
- Heat 1 tablespoon peanut oil in large, heavy skillet or wok. Add green onion; with slotted spoon, stir-fry 1 minute. Add snow peas, water chestnuts, bok-choy stems and beef broth; cook, covered, over high heat 2 minutes. Remove vegetables and liquid from the pan.
- Add 2 tablespoons oil and the beef; stir-fry over high heat 2 minutes. Return cooked vegetables and the corn to skillet; add bok-choy leaves; stir in cornstarch mixture; cook until sauce is thickened. Add noodles, and toss gently.
- Serve on pre-warmed platter.
STIR-FRIED BEEF AND VEGETABLES
It's hard to beat a meal with meat, veggies and noodles all cooked in one pot. Just think of all those dishes you won't need to wash!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Number Of Ingredients 12
Steps:
- Mix soy sauce, sherry and sugar; set aside. Trim fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. (For easier cutting, partially freeze beef, about 1 hour.) Soak noodles in enough warm water to cover 15 minutes; drain.
- Heat wok or 10-inch skillet over high heat until 1 or 2 drops of water bubble and skitter when sprinkled in wok. Add 1 tablespoon oil; rotate wok to coat side. Add beef, gingerroot and garlic; stir-fry about 3 minutes or until beef is no longer pink. Remove beef mixture from wok.
- Add 1 tablespoon oil to wok; rotate wok to coat side. Add pea pods, jicama and bell pepper; stir-fry about 5 minutes or until vegetables are crisp-tender. Stir in beef mixture and noodles; heat to boiling. Stir in soy sauce mixture; cook and stir about 1 minute or until heated through.
Tips:
1. Use high-quality ingredients: The better the quality of your ingredients, the better your stir-fried beef and vegetables will taste. Choose fresh, crisp vegetables and tender, flavorful beef. 2. Cut your vegetables evenly: This will help them cook evenly and prevent some pieces from becoming overcooked while others are still raw. 3. Marinate your beef: Marinating the beef in a flavorful sauce or marinade will help to tenderize it and infuse it with flavor. 4. Use a well-seasoned wok or skillet: A well-seasoned wok or skillet will help to prevent the food from sticking and will also help to create a nice sear on the beef. 5. Cook the beef in batches: Don't overcrowd the pan when cooking the beef. Cook it in batches if necessary to prevent it from steaming instead of searing. 6. Use a high heat: Stir-frying is a high-heat cooking method, so make sure your wok or skillet is hot before adding the ingredients. 7. Stir-fry in small batches: Don't overcrowd the pan when stir-frying the vegetables. Stir-fry them in small batches to prevent them from steaming instead of stir-frying. 8. Serve immediately: Stir-fried beef and vegetables are best served immediately after they are cooked. This will ensure that they are at their most flavorful and crisp.Conclusion:
Stir-fried beef and vegetables is a delicious and healthy dish that is easy to make at home. By following these tips, you can create a stir-fried beef and vegetable dish that is sure to impress your family and friends.
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