Asian Style Steak And Vegetable Stir Fry Recipes

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EASY CLASSIC CHINESE BEEF STIR FRY



Easy Classic Chinese Beef Stir Fry image

Made with a classic Chinese stir fry sauce, this is a great recipe to use up whatever leftover greens you have in the fridge! Instead of making this Sauce, you can use my All Purpose Stir Fry Sauce (see Note 1) If using economical beef, consider tenderising it the Chinese way ("velveting", simple, highly effective, see Note 5!)

Provided by Nagi | RecipeTin Eats

Categories     Dinner     Stir Fry

Time 23m

Number Of Ingredients 19

3 tsp cornstarch / corn flour*
2 tbsp + 1/3 cup water (, separated)
2 tbsp soy sauce ((Note 2)*)
1 tbsp oyster sauce*
2 tbsp Chinese cooking wine OR Mirin ((Note 3)*)
1 tsp white sugar*
1/2 tsp sesame oil ((optional)*)
Dash of black pepper*
2 tbsp peanut oil
1 garlic clove (, crushed)
7 oz / 200 g beef (, good quality, thinly sliced (Note 4))
1/2 small onion (, sliced (yellow, brown or white))
1/2 red bell pepper / capsicum (, sliced)
1 small carrot (, halved lengthwise and sliced thinly on the diagonal)
3 baby pak choy / bok choy (, quartered lengthwise)
2 stems scallion / shallots (, cut into 1.5"/3cm pieces)
Steamed white rice
Sesame seeds ((optional))
Fresh cilantro / coriander ((optional))

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.

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

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

CHINESE PEPPER STEAK RECIPE



Chinese Pepper Steak Recipe image

Easy Chinese pepper steak recipe! tender strips of beef stir-fried with bell peppers and coated in tasty dark sauce. A delicious Chinese stir fry that is ready in less than 30 minutes and better than takeout. Learn how to make authentic Chinese pepper steak that will put your takeaway to shame.

Provided by Kemi

Categories     Main Course

Number Of Ingredients 12

500 g (1lb) Steak
3 tablespoon Cornflour
2 large Bell peppers (1 red, 1 green)
1 medium Onion
4 tablespoon Soy sauce
1 tablespoon Brown Sugar
1 tablespoon Sesame oil
3 tablespoon Vegetable oil
2 cloves Garlic (minced)
1.5 teaspoon Ginger (paste)
1 teaspoon Black pepper (or to taste)
1.5 tablespoon Beef broth or Rice vinegar

Steps:

  • To make chinese pepper steak from scratch,Cut steak into thin strips, add a tablespoon of cornflour, soy sauce and salt. Mix till evenly coated and set aside. Marinate for 30 minutes if you have the time.joy.
  • Slice the bell peppers and onion in thin strips then set aside.
  • In a small bowl, add the soy sauce, beef broth, brown sugar, sesame oil, black pepper and remaining cornflour. Whisk to mix and set aside.
  • Place a wok on stove, add oil and bring to medium heat. When oil is heated, add in the marinated beef slices. Sear and brown both sides for few minutes.
  • Add in the bell peppers, onion, ginger and garlic. Stir fry for 2 minutes before adding the soy sauce mixture.
  • Taste and adjust seasoning if needed, stir till it thickens then take off the stove. Serve immediately and enjoy.

Nutrition Facts : Calories 467 kcal, Carbohydrate 18 g, Protein 28 g, Fat 32 g, SaturatedFat 17 g, Cholesterol 76 mg, Sodium 1077 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving

STIR-FRIED STEAK AND VEGGIES



Stir-Fried Steak and Veggies image

There's just enough ginger, chili powder and garlic powder in the sauce to spark the taste of this enjoyable steak specialty. For variety, you can substitute chicken or pork for the sirloin. If I'm in a hurry or don't have fresh vegetables on hand, I'll reach for two bags of frozen stir-fry vegetables instead.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 15

1 tablespoon cornstarch
1 tablespoon brown sugar
3/4 teaspoon ground ginger
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/2 cup cold water
1/4 cup soy sauce
1 pound beef top sirloin steak, cut into thin strips
2 tablespoons vegetable oil
2 cups broccoli florets
2 cups cauliflowerets
1 large onion, chopped
1 cup sliced carrots
Hot cooked rice

Steps:

  • In a small bowl, whisk together the first eight ingredients until smooth; set aside. , In a skillet or wok, stir-fry steak in oil for 3-5 minutes. Add broccoli, cauliflower, onion, carrots and soy sauce mixture; cover and cook for 8 minutes or until vegetables are crisp-tender, stirring occasionally. Serve over rice.

Nutrition Facts : Calories 286 calories, Fat 13g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 1008mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 4g fiber), Protein 26g protein.

STIR-FRIED STEAK & VEGGIES



Stir-Fried Steak & Veggies image

Here's a stir-fry that's even faster than Chinese takeout. It's easy, filling and a winner every time. And it can be ready in under 30 minutes for tonight! -Vicky Priestley, Alum Creek, West Virginia

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 12

1-1/2 cups uncooked instant brown rice
1 tablespoon cornstarch
1/2 cup cold water
1/4 cup reduced-sodium soy sauce
1 tablespoon brown sugar
3/4 teaspoon ground ginger
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon pepper
2 tablespoons canola oil, divided
1 pound beef top sirloin steak, cut into 1/2-inch cubes
1 package (16 ounces) frozen stir-fry vegetable blend, thawed

Steps:

  • Cook rice according to package directions. Meanwhile, in a small bowl, mix cornstarch, water, soy sauce, brown sugar and seasonings until smooth., In a large nonstick skillet coated with cooking spray, heat 1 tablespoon oil over medium-high heat. Add beef; stir-fry until no longer pink. Remove from pan. Stir-fry vegetables in remaining oil until crisp-tender., Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return beef to pan; heat through. Serve with rice.

Nutrition Facts :

BEEF STIR FRY WITH RICE



Beef Stir Fry with Rice image

This Asian-inspired Beef Stir Fry with Rice has rice, beef, vegetables and a homemade stir fry sauce that combine to form a comforting dinner filled with flavor.

Provided by Deborah Harroun

Categories     Main Dish

Time 40m

Number Of Ingredients 14

1/2 cup water
1/4 cup ketchup
1/4 cup reduced sodium soy sauce
4 teaspoons cornstarch
2 teaspoons honey
pinch of crushed red pepper
2 cups water
1 cup long grain rice
1 tablespoon vegetable oil
1 lb flank or flat iron steak, cut into very thin slices
1/2 cup chopped carrots
1 cup frozen peas
1/4 cup sliced green onions
1/2 cup chopped peanuts

Steps:

  • In a saucepan over medium heat, combine the 1/2 cup water, ketchup, soy sauce, cornstarch, honey and red pepper. Cook until a thick sauce is formed, stirring very frequently. (This should happen pretty quickly.)
  • In another saucepan, bring the 2 cups of water to a boil. Add the rice, reduce the heat to a simmer and cover the pan. Cook until the rice is tender and the water has been absorbed, 16-18 minutes. Let it sit for a few minutes, then fluff with a fork.
  • Heat the oil in a large skillet over high heat. Add the steak in batches, being careful not to overcrowd the pan. Cook until the steak is browned. Remove the meat to a plate or bowl.
  • Add the carrots to the pan and cook until tender, 4-5 minutes. (You may need to add another touch of oil.) Return the meat to the skillet along with the peas and green onions and cook just until heated through. Stir in the cooked rice and the stir fry sauce and stir to combine.
  • Serve topped with the chopped peanuts.

Nutrition Facts : ServingSize 1/4 of recipe, Calories 618 calories, Sugar 16 g, Sodium 1238 mg, Fat 23 g, SaturatedFat 5 g, UnsaturatedFat 18 g, TransFat 0 g, Carbohydrate 76 g, Fiber 10 g, Protein 32 g, Cholesterol 36 mg

ASIAN STEAK AND VEGETABLE STIR-FRY



Asian Steak and Vegetable Stir-fry image

This stir-fry is on the lighter side, so it's perfect for when you're craving some Asian food but don't want the regret afterwards!

Provided by coweed

Categories     Main Dish Recipes     Stir-Fry     Beef

Time 40m

Yield 4

Number Of Ingredients 12

1 cup broccoli florets
1 cup sugar snap peas
1 red bell pepper, cut into strips
2 carrots, cut into strips
3 tablespoons water
1 pound beef top sirloin (1 inch thick), cut into 1/4-inch strips, divided
2 teaspoons grated fresh ginger, divided
1 clove garlic, minced, divided
½ cup reduced-sodium teriyaki sauce
⅛ teaspoon crushed red pepper, or to taste
2 cups hot cooked rice
2 tablespoons coarsely chopped unsalted dry roasted peanuts

Steps:

  • Place broccoli, sugar snap peas, bell pepper, carrots, and water to a large nonstick skillet. Bring to a boil, covered, over high heat. then reduce heat to medium-high. Cook until vegetables are crisp-tender, about 4 minutes. Transfer to a colander to drain.
  • Wipe skillet with a paper towel, then return to medium-high heat until hot. Add half each of beef, ginger, and garlic; stir-fry to desired doneness, 1 to 2 minutes. Transfer to a bowl and repeat with remaining beef, ginger, and garlic.
  • Return all beef and vegetables to skillet, stir in teriyaki and crushed red pepper, and cook until heated through, about 1 minute. Serve over hot cooked rice and sprinkle with peanuts.

Nutrition Facts : Calories 335.7 calories, Carbohydrate 38.3 g, Cholesterol 59.6 mg, Fat 7.6 g, Fiber 4 g, Protein 26 g, SaturatedFat 2.3 g, Sodium 599.5 mg, Sugar 5.6 g

ASIAN BEEF AND VEGETABLE STIR FRY



Asian Beef and Vegetable Stir Fry image

Provided by Food Network

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 7

1-1/4 pounds beef Top Sirloin Steak boneless, cut 1 inch thick
4 cups assorted fresh vegetables, such as sugar snap peas, broccoli florets, bell pepper strips and shredded carrot
1 clove garlic, minced
1/2 cup prepared stir-fry sauce, preferably sesame-ginger flavor
1/8 to 1/4 teaspoon crushed red pepper
3 cups hot cooked rice
2 tablespoons unsalted dry-roasted peanuts (optional)

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 1/2 of beef and 1/2 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 red pepper; heat through. Spoon over rice. Sprinkle with peanuts, if desired.
  • Beef. It's What's For Dinner

STEAK AND SPRING VEGETABLE STIR-FRY



Steak and Spring Vegetable Stir-Fry image

To keep the vegetables peppy and bright, sauté them separately from the meat, then return them to the pan so they get their fair share of the gingery sauce.

Provided by Claire Saffitz

Categories     Bon Appétit     Dinner     Steak     Stir-Fry     Spring     Asparagus     Sugar Snap Pea     Soy Sauce     Green Onion/Scallion     Ginger     Rice     Dairy Free     Peanut Free     Tree Nut Free     Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 13

1 lb. sirloin steak
1 Tbsp. cornstarch
2 Tbsp. soy sauce, divided
4 Tbsp. vegetable oil, divided
1 bunch asparagus, trimmed, cut into 1" pieces
8 oz. sugar snap peas, trimmed, strings removed
1 (2") piece ginger, scrubbed, very thinly sliced crosswise
6 scallions, thinly sliced, divided
1/4 cup oyster sauce
3 Tbsp. mirin (Japanese rice wine)
2 Tbsp. unseasoned rice vinegar
Kosher salt
Cooked rice (for serving)

Steps:

  • Pat steak dry with paper towels. Slice meat crosswise as thinly as possible and place in a medium bowl. Add cornstarch, 1 Tbsp. soy sauce, and 1 Tbsp. oil and toss with tongs to coat meat.
  • Toss asparagus, sugar snap peas, ginger, and three-fourths of scallions in another medium bowl.
  • Stir oyster sauce, mirin, vinegar, and remaining 1 Tbsp. soy sauce in a measuring glass or small bowl to combine.
  • Heat 2 Tbsp. oil in a large skillet, preferably stainless steel, over medium-high. Cook vegetable mixture, shaking skillet often to move them around, just until asparagus is tender but still retains a hint of crunch, about 3 minutes. Return vegetables to bowl.
  • Heat remaining 1 Tbsp. oil in skillet over medium-high. Add steak, arranging slices in a single layer, and cook, undisturbed, until undersides are browned, about 3 minutes. Using a thin metal spatula, scrape bottom of skillet and loosen meat. Add cooked vegetables and sauce to skillet and cook, tossing constantly, until meat is cooked through and sauce is thick and bubbling, about 2 minutes. Let cool slightly; season lightly with salt.
  • Serve stir-fry over rice, topped with remaining scallions.

STEAK STIR FRY (CHOW STEAK KOW)



Steak Stir Fry (Chow Steak Kow) image

This Steak Stir Fry (chow steak kow) is not your standard beef stir-fry. Tender, rich ribeye or sirloin steak bites are cooked in a soy garlic sauce-with some American touches-and served over a bed of crisp bok choy.

Provided by Bill

Categories     Beef

Time 1h

Number Of Ingredients 20

1 pound beef ribeye or sirloin steak ((cut into 1-inch cubes))
1 1/2 tablespoons vegetable oil ((divided))
1/8 teaspoon baking soda ((optional tenderizer, depending on the quality of your steak))
1 teaspoon cornstarch
1/4 teaspoon salt ((or to taste))
5 tablespoons water
1 teaspoon ketchup
1 teaspoon Worcestershire sauce ((optional))
2 teaspoons soy sauce
2 teaspoons oyster sauce
1/8 teaspoon ground white pepper
1/8 teaspoon sesame oil
1 tablespoon cornstarch ((mixed into a slurry with 1 tablespoon water))
12 ounces fresh bok choy ((cut and thoroughly washed))
1 tablespoon vegetable oil
3-4 slices fresh ginger ((smashed))
3 cloves garlic ((chopped))
1/2 teaspoon salt
1/8 teaspoon sugar
1/8 teaspoon MSG ((optional))

Steps:

  • When you prepare the steak cubes, leave some of the fat on the steak. This adds key flavor to the dish. Transfer the cubes to a medium bowl, and add 1 tablespoon vegetable oil, ⅛ teaspoon baking soda, 1 teaspoon cornstarch, and ¼ teaspoon salt. Toss until the steak is well-coated. Set aside for 30 minutes to 1 hour.
  • In a small bowl, combine the water, ketchup, Worcestershire sauce, soy sauce, oyster sauce, white pepper, and sesame oil. Set aside.
  • Make sure your bok choy is thoroughly cleaned. We always triple wash our bok choy. Not doing a thorough job risks sand ruining your vegetables.
  • Heat wok over high heat. Spread 1 tablespoon vegetable oil around the perimeter of the wok, and immediately add your smashed ginger slices. After 5 to 10 seconds, add the chopped garlic and bok choy.
  • Quickly stir-fry the bok choy (so the garlic doesn't burn), until it begins to wilt. You can also cover the bok choy for 30 seconds if your wok burner is not producing enough heat.
  • After the bok choy is cooked and wilted (about 60 seconds or so), add the salt, sugar and MSG (if using). Mix thoroughly, transfer to a warm serving plate, and set aside. MSG is totally optional, but it really brings out the flavor of stir-fried vegetables.
  • Work quickly through these next steps, because your stir-fried bok choy is waiting to be topped with your delicious steak! Carefully rinse your wok with warm water, drain, and wipe off any excess moisture. Place the wok back over the burner set to high heat. Spread ½ tablespoon vegetable oil around the perimeter of the wok.
  • Once the wok begins to smoke, add the steak in a single layer, fat-side down for any pieces with visible fat.
  • Sear for 30 seconds or until brown. Use your wok spatula to toss everything together to ensure even cooking and browning, but resist the temptation to stir too much. High heat is essential to ensure you have a good sear and maximum flavor. I like to sear the steak until cooked medium / medium rare, which is why this steak stir fry recipe calls for large 1-inch chunks of steak.
  • Once done to your liking, turn off the heat, and scoop the steak over the bok choy to rest. (If any liquid has pooled on the bok choy plate, pour the excess off before adding the beef.)
  • You'll need at least 1-2 tablespoons of the residual oil in the wok. Pour off any excess and discard. This is pure beef flavor that will make your sauce taste that much better. Turn the wok back up to medium-high heat. Pour the prepared steak sauce into the wok, using it to deglaze the wok. If you want more sauce, you can add some additional water-bonus if you use the water from the bok choy plate, which has a nice ginger and garlic flavor.
  • When the sauce is simmering, stir up the cornstarch slurry and drizzle it into the sauce, letting it thicken until it coats a spoon. Simmer for an additional 20 seconds to ensure the cornstarch is cooked. Turn the heat off, pour the sauce over your steak, and serve immediately with steamed rice.

Nutrition Facts : Calories 344 kcal, Carbohydrate 6 g, Protein 24 g, Fat 25 g, SaturatedFat 14 g, Cholesterol 69 mg, Sodium 778 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

ASIAN STEAK AND VEGETABLE STIR FRY



Asian Steak and Vegetable Stir Fry image

The Asian Steak and Vegetable Stir Fry recipe out of our category Beef! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Time 4h30m

Yield 8

Number Of Ingredients 14

0.5 cup low-sodium soy sauce
4 Tbsps sherry
3 Tbsps sesame oil
1 Tbsp brown sugar
3 cloves garlic cloves (minced)
1 inch fresh ginger (peeled and minced)
24 ozs Flank Steak (trimmed of any fat; cut into pieces)
2 Tbsps sesame oil
2 cups brown Mushrooms (halved)
2 cups Snow peas
1 red Bell pepper (chopped)
1 yellow Bell pepper (chopped)
2 cups Bean sprout
1 Tbsp Corn starch

Steps:

  • Combine first 6 ingredients in a bowl and whisk until well blended. Add the steak and allow to marinate for at least 4 hours in the refrigerator. Bring beef to room temperature before cooking.
  • Heat oil in wok over medium high heat. Add beef and marinade and cook just until beef is browned. Add vegetables and saute for about 8-10 minutes, until vegetables are warm and beef is cooked through. Add the corn starch and stir until sauce is thickened. Remove from heat.
  • Serve over brown rice.

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From foodnewsnews.com


STEAK AND ONION STIR FRY - ALL INFORMATION ABOUT HEALTHY ...
Add drained oil from onions to skillet and heat over high heat until very hot. Add beef and stir-fry 2-3 minutes, until meat is browned on outside but pink inside. Add cooked onions to beef and stir fry about 15 seconds; stir soy sauce mixture, add to pan and stir-fry 15 seconds longer. Serve immediately. Makes 4 servings.
From therecipes.info


10 BEST CHINESE STEAK SAUCE RECIPES - FOOD NEWS
Combine marinade ingredients in a bowl and add beef; stir to coat. Cover and refrigerate for 2 hours. Combine sauce ingredients in a bowl; mix well and set aside. COOKING: Set wok in a ring stand and add oil to a depth of 1 1/2 to 2 inches. Add the steak and fry …
From foodnewsnews.com


ASIAN STYLE STEAK AND VEGETABLE STIR FRY RECIPES
Combine first 5 ingredients in a small bowl; stir with a wire whisk until well-blended. Set aside. Heat oil in a wok or large nonstick skillet over high heat. Add carrot, celery, and onion; stir-fry 2 minutes. Add snow peas, corn, and mushrooms; stir-fry 2 minutes. Add broth mixture; stir-fry …
From tfrecipes.com


10 BEST STEAK AND VEGETABLE STIR FRY RECIPES | YUMMLY

From yummly.com


EASY STIR-FRY RECIPE WITH CHINESE CABBAGE & STEAK • SIMPLY ...
2021-02-13 Stir-fry first the paprika for about 30 seconds, then add the chinese cabbage. Stir-fry the vegetables until you find them ready, then toss in a little garlic & pepper mix. Take the vegetables from your wok and reheat. Add 1-2 tbsp of peanut oil and stir-fry the steak until ready. Add he meat to the vegetables and serve with some rice.
From simplyfamilyliving.com


STIR FRY VEGGIES ASIAN STYLE - ALL INFORMATION ABOUT ...
Asian Vegetable Stir Fry - Recipe Girl new www.recipegirl.com. This Asian Vegetable Stir Fry recipe is packed with vegetables like broccoli, carrots, mushrooms, bell pepper and cabbage. The veggies are stir fried with a simple Asian-style sauce. We absolutely love this dish when we're looking for something light and healthy for dinner.
From therecipes.info


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