Asian Beef Stir Fry Recipes

BEEF STIR FRY - ASIAN STYLE

Steps:

• In a medium bowl add 'marinade ingredients' (cornflour, mirin or dry sherry, sesame oil and reduced sodium soy sauce) and mix well.
• Add the meat to the bowl and mix, making ensure all the slices are evenly coated. Set aside for 15 minutes so the beef could absorb the flavours.
• Heat wok or frypan, add oil, heat and add onion, garlic and ginger cook until soft but not browned.
• Add thinly sliced beef with the marinade and cook over a high heat for 3 minutes.
• Add the greens of your choice (example broccoli, Chinese broccoli, snow peas, bok choy or Asian greens) and beans.
• Add water to the wok and mix scrapping the sauce on the bottom of the wok.
• Cook until the vegetables are just tender but retain their vibrant green colour (approximately 4 minutes).
• Enjoy.

ASIAN BEEF STIR-FRY RECIPE

Steps:

• Heat large heavy nonstick skillet on medium-high heat. Add meat and garlic; stir-fry 2 min.
• Add vegetables, dressing and soy sauce; stir-fry 3 min. or until vegetables are crisp-tender and meat is done.
• Spoon rice onto platter; top with meat mixture.

EASY CLASSIC CHINESE BEEF STIR FRY

Steps:

• Combine the cornstarch and 2 tbsp of water in a small bowl, mix until smooth.
• Mix in remaining Sauce ingredients EXCEPT the 1/3 cup water.
• Place the beef and 2 tbsp of Sauce in a bowl and mix gently. Set aside for 15 minutes.
• Add 1/3 cup water into the remaining Sauce. Set aside.
• Heat oil in wok over high heat. Add garlic and cook for 15 seconds.
• Add onion and cook for 1 minute.
• Add the beef and cook until it changes colour from red to light brown but not cooked through.
• Add bell pepper and carrots and stir fry for 30 seconds.
• Add Sauce and cook for 30 seconds.
• Add pak choy and scallions/shallots and cook for a further 1 minute until the Sauce is thickened.
• Remove from heat immediately.
• Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice! Garnish with sesame seeds and cilantro, if using.

SUPER TENDER BEEF STIR-FRY

Steps:

• Step 1.Slice the steaks against the grain and at a diagonal to form wide strips that are no more than 0.5 cm (0.2 inches) thick.
• Step 2.Whisk together the marinade ingredients in a large bowl. Add the beef and mix well with your hands to make sure each piece of beef is coated. Set aside to marinate for 10 minutes.
• Step 3.To make the stir-fry sauce, mix the ingredients in a small bowl.
• Step 4.Heat the vegetable oil in a large non-stick frying pan over high heat. Add the garlic and then the onion and stir-fry for 30 seconds. Push the onion and garlic to the sides of the pan and add the beef strips into the centre. Spread the beef out as much as possible and allow to sear for about 2 minutes. Then stir-fry and combine all the ingredients. Before the beef is cooked through, add the capsicum. Stir-fry for another 30 seconds or until the beef is just cooked. Add the stir-fry sauce and stir-fry for another 10 seconds or until everything is well coated. Turn the heat off and toss through the spring onions.
• Notes: - Chinese Shaoxing wine is a type of cooking rice wine. It's available in the Asian aisle of some major supermarkets or from an Asian grocery store. If you'd rather leave it out, simply replace with beef stock.

ASIAN BEEF AND VEGETABLE STIR-FRY

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.

BEEF ONION STIR-FRY

Steps:

• In a medium bowl, add the flank steak, baking soda, cornstarch, oil, oyster sauce, and water. Mix until the liquid has been absorbed, and set aside to marinate for at least 15 minutes, or up to 30 minutes.
• Meanwhile, in a small bowl, combine the light soy sauce, dark soy sauce, ketchup, oyster sauce, sugar, sesame oil, and water. Set aside.
• Heat a wok over high heat until smoking. Add 1 tablespoon of oil, and spread the beef in the wok in a single layer. Sear the meat, undisturbed, for 30 seconds to 1 minute, until browned. Stir-fry for an additional 15-30 seconds, until about 75% cooked. Remove from the wok and set aside.
• Add another tablespoon of oil to the wok, along with the onions. Stir-fry until the onions are seared and slightly blistered, 60-90 seconds. Remove from the wok.
• Add the prepared sauce to the wok, and bring to a simmer. Simmer for 15 seconds, and then stir in the beef and onions for another 30 seconds. Serve over rice.

BEEF STIR-FRY WITH BABY BOK CHOY & GINGER

Steps:

• Cut beef with the grain into 2-inch-wide strips. Cut each strip across the grain into 1/4-inch-thick slices. Combine the beef, ginger, soy sauce, 1 tsp. sherry, and cornstarch in a medium bowl; stir until the cornstarch is no longer visible. Add sesame oil and stir until the beef is lightly coated.
• Combine oyster-flavored sauce and the remaining 1 Tbsp. sherry in a small bowl. Set aside.
• Heat a 14-inch flat-bottomed carbon-steel wok (or a 12-inch stainless-steel skillet) over high heat until a drop of water vaporizes within 1 to 2 seconds of contact. Swirl in vegetable oil. Add the beef in an even layer; cook, undisturbed, until it begins to brown, about 1 minute. Using a metal spatula, stir-fry until lightly browned but not cooked through, 30 seconds to 1 minute more. Transfer to a plate.
• Add bok choy and broth to the pan. Cover and cook until the bok choy greens are bright green and almost all the liquid has been absorbed, 1 to 2 minutes. Return the beef to the pan, add the reserved sauce, and stir-fry until the beef is just cooked through and the bok choy is tender-crisp, 30 seconds to 1 minute.

BEEF & BROCCOLI STIR FRY

Steps:

• Cut and marinade the beef. Cut the beef into slices. Marinate the beef with all the ingredients from the beef marinade for about 15 mins.
• Blanch the broccoli and carrot. Bring a pot of water to boil and add a few drops of oil. Blanch the broccoliflorets and carrot in the hot water about 10 seconds. Remove the broccoli and carrot immediately with a slotted spoon or strainer, draining the excess water. Set aside.
• Stir fry the beef. Heat 1 tbsp oil in a skillet over high heat. Stir fry the beef until 70% cooked Dish out and set aside
• Stir fry broccoli and beef. Heat the remaining oil in a skillet over high heat Add the ginger and stir fry until aromatic Transfer the beef into the pan and stir-fry for 1 minute Add the broccoli and carrot and then the sauce Stir to combine the ingredients well

REAL-DEAL SZECHUAN BEEF STIR FRY

Steps:

• Beat the egg in a medium sized bowl. Add the sliced beef, vegetable oil, and salt. Mix well and let marinate for 15 to 20 minutes while preparing the other ingredients.
• Combine everything for the sauce in a big bowl and mix well.
• When you're ready to cook, drain the extra liquid from the bowl of beef. Add the cornstarch. Stir to coat the beef, until it forms an uneven coating with a little dry cornstarch left unattached.
• Heat oil in a large nonstick skillet (or a cast iron pan) over medium high heat until hot. Add the beef and spread into a single layer in the skillet. Separate the beef pieces with a pair of tongs or chopsticks.
• Cook without touching the beef for 2 to 3 minutes, or until the bottom turns golden. Flip to brown the other side, 1 to 2 minutes. Transfer the beef to a big plate and remove the pan from the stove. Let cool for 2 to 3 minutes.
• Place the pan back onto the stove and turn to medium heat. You should still have 1 to 2 tablespoons of oil in the pan. If not, add more.
• Add the onion, pepper, and dried chili pepper. Cook and stir for 1 minute.
• Add the ginger and garlic. Stir a few times to release the fragrance.
• Stir the sauce again to dissolve the cornstarch completely. Pour into the pan. Stir and cook until it thickens a bit.
• Add back the beef pieces. Stir to coat beef with sauce.
• Transfer everything to a plate immediately and garnish with roasted sesame seeds, if using.
• Serve hot over steamed rice as a main dish.

GINGER BEEF STIR FRY

Steps:

• Prepare all the vegetables buy cut them into thin slices and cut the beef steak into thin slices. Cut the beef against the grain to achieve the tender result. Marinade the beef slices with corn starch, sesame oil, sugar, baking soda and light soy sauce. Mix it well with hand and set aside for at least 10 to 15 minutes.
• In a small mixing bowl add the oyster sauce, light soy, sesame oil, sugar, corn starch, white pepper and rice vinegar. Mix well until sugar and con starch dissolve in the sauce and set aside.
• Heat the large wok/pan over medium-high heat, drizzle 2 tablespoons of vegetable oil and sear the beef for 2-3 minutes and stir through and cook for another 1-2 minutes.
• Push the beef one side of the pan, drizzle 1 tablespoon of oil and add the onion, ginger, garlic and stir fry for few seconds.
• Follow with the pepper slices and continue cook for another 1-2 minutes. Pour the sauce mixture in.
• Add the spring onions and toss well to combine all ingredients and sauce evenly.
• Remove from heat and transfer to serving plate. Garnish with fresh ginger shredded or chopped spring onions.
• Serve over hot steamed rice, fried rice or noodles.

ASIAN BEEF AND NOODLES

Steps:

• In a large skillet, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Add the contents of 1 ramen noodle flavoring packet; stir until dissolved. Remove beef and set aside. , In the same skillet, combine the water, vegetables, ginger, noodles and contents of remaining flavoring packet. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until noodles are tender, stirring occasionally. Return beef to the pan and heat through. Stir in onion.

GARLIC PEPPER "BEEF" STIR-FRY, CHINESE-STYLE (VEGAN)

Steps:

• You can see the photos above to see a step-by-step on how this dish is cooked.
• Rehydrating the soy/plant-based meat: Rehydrate the pieces by placing these in a heat proof bowl and soaking in boiling hot water until doubled or even tripled in size. You can also rehydrate the soy pieces overnight. I simply place these in a container and add room temperature water to soak the chunks in.
• Squeeze out the liquid from each piece. If your soy pieces are the type that are in larger pieces, you can break these apart into small pieces/strips.
• Meanwhile, prepare the sauce by mixing everything together. Feel free to adjust to your taste.
• Mix the rehydrated soy chunks/protein with the corn starch, sesame oil, grated ginger, Shaoxing wine (or broth). Coat the pieces well. Leave to sit for at least 10 minutes. You can prepare this beforehand and just leave in the refrigerator until read to cook.
• Stir-frying: Heat a large skillet or wok over medium high heat. Once hot, add in some oil. Stir-fry the onion and bell peppers over med high heat for 3-4 minutes until lightly browned and the bell peppers are tender. Move the onions to the side of the pan, then add in some more oil. Stir-fry the garlic until aromatic, around 1-2 minutes.
• Mix everything together then add in the soy strips/plant-based meat.
• Cook the pieces down for 1-2 minutes over med high heat. Give the sauce another good mix to make sure the start isn't sitting at the bottom. Pour in the sauce and then mix well to coat all of the pieces. Cook for 4-5 minutes or until the pieces have absorbed the sauce and the sauce has thickened. Lower the heat to medium if needed and keep an eye out and make sure to move the pieces around to make sure to nice and cooked, but be careful not to leave these to burn since the sauce has sugar that can easily burn.
• Taste the pieces and feel free to season with more vegetarian mushroom oyster sauce or soy sauce, to taste if needed. You can also add more freshly ground black pepper, if you'd like.
• Turn off the heat then serve your garlic black pepper "beef" with some steamed rice or noodles for a perfectly hearty meal.

EASY BEEF STIR-FRY

Steps:

• Slice the chuck roast into thin strips. In a bowl large enough to hold the beef, mix together the ingredients for the marinade: minced garlic, coconut aminos, ground black pepper, ½ Tablespoon Dasida beef powder, 1 teaspoon salt, 1 Tablespoon potato starch, and sesame oil. Add the thinly sliced beef to the marinade and mix together well. Cover and let marinate in the fridge overnight.
• In a small bowl, mix 1 tablespoon potato starch and ¼ cup of cold water until combined well. Set aside for later.
• Place a pan on medium-high heat, add 2 Tablespoons of oil. Add the marinated beef to the hot pan. Stir-fry until the beef is well done and no longer pink.
• Add the vegetables to the frying pan with the beef, the remaining 2 Tablespoons of oil, along with the rest of the seasonings, ½ Tablespoon Dasida beef soup stock powder, 1 teaspoon salt, 1 Tablespoon fish sauce, and 1 Tablespoon seasoning sauce. Continue to stir-fry for about another 12 minutes (or just until the vegetables are cooked to your liking).
• Quickly mix the potato starch mixture that was set aside earlier since it probably has settled. Drizzle this potato starch mixture into the frying pan with the vegetables and beef. Continue to stir-fry and mix everything together well for about 2-3 minutes.
• Serve immediately and enjoy!