Asian Vegetable Beef Souprobynne Recipes

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BEEF VEGETABLE STIR-FRY



Beef Vegetable Stir-Fry image

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

12 ounces flank steak ((sliced ⅛-inch thick into 2- to 3-inch pieces))
1 teaspoon water
¼ teaspoon baking soda
1 teaspoon cornstarch
2 teaspoons vegetable oil
4 cups bok choy ((250g, cut into 1x3-inch pieces, washed and drained))
¾ cup Bunashimeji or Beech mushrooms, washed and drained ((50g))
¾ cup sugar snap peas or snow peas ((65g, washed and drained))
½ cup warm water or beef stock
¼ teaspoon sesame oil
2 teaspoons light soy sauce
1 teaspoon dark soy sauce ((or mushroom flavored dark soy sauce if you have it))
1 tablespoon oyster sauce
¼ teaspoon sugar
3 tablespoons canola oil ((divided))
½ teaspoon minced ginger
2 cloves garlic ((finely minced))
1 tablespoon Shaoxing wine
2 teaspoons cornstarch ((mixed with 1 tablespoon water))

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

ASIAN VEGETABLE-BEEF SOUP



Asian Vegetable-Beef Soup image

My husband is Korean American, and I enjoy working Asian flavors into our menus. This tasty soup was something I put together one night with what we had in our fridge. Everyone loved it! -Mollie Lee, Eugene, Oregon

Provided by Taste of Home

Categories     Lunch

Time 2h15m

Yield 6 servings.

Number Of Ingredients 17

1 pound beef stew meat, cut into 1-inch cubes
1 tablespoon canola oil
2 cups water
1 cup beef broth
1/4 cup sherry or additional beef broth
1/4 cup reduced-sodium soy sauce
6 green onions, chopped
3 tablespoons brown sugar
2 garlic cloves, minced
1 tablespoon minced fresh gingerroot
2 teaspoons sesame oil
1/4 teaspoon cayenne pepper
1-1/2 cups sliced fresh mushrooms
1-1/2 cups julienned carrots
1 cup sliced bok choy
1-1/2 cups uncooked long grain rice
Chive blossoms, optional

Steps:

  • In a large saucepan, brown meat in oil on all sides; drain. Add the water, broth, sherry, soy sauce, onions, brown sugar, garlic, ginger, sesame oil and cayenne. Bring to a boil. Reduce heat; cover and simmer for 1 hour., Stir in the mushrooms, carrots and bok choy; cover and simmer 20-30 minutes longer or until vegetables are tender. Meanwhile, cook rice according to package directions. , Divide rice among 6 soup bowls, 3/4 cup in each; top each with 1 cup soup. Garnish with chive blossoms if desired.

Nutrition Facts : Calories 379 calories, Fat 10g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 621mg sodium, Carbohydrate 50g carbohydrate (9g sugars, Fiber 2g fiber), Protein 20g protein.

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

ASIAN VEGETABLE BEEF SOUP~ROBYNNE



Asian Vegetable Beef Soup~Robynne image

A new twist on vegetable beef soup. Adapted from a Taste of Home recipe. Disclaimer: I have always used recipes as a guide and use my instincts and experience to alter or omit ingredients as I cook. Therefore, it has always been a challenge when sharing recipes with others. I doubt I make dishes the same way twice. So, I...

Provided by Robynne Glenn

Categories     Rice Sides

Time 2h15m

Number Of Ingredients 17

1 lb beef stew meat, cut into 1 inch cubes
1 Tbsp vegetable oil
1 c beef broth*
1/4 c sherry or additional beef broth
1/4 c soy sauce
6 green onions, chopped
3 Tbsp brown sugar
3 clove garlic
1 Tbsp fresh minced gingerroot or 1/2 teaspoon ground ginger (use fresh if possible for best result))
2 tsp sesame oil
1/4 tsp cayenne pepper
1 1/2 c fresh mushrooms, sliced
1 1/2 c julienned carrots
1 c sliced bok choy
1 1/2 c uncooked long grain rice
*i usually add beef soup base to intensify the beef flavor, if you do so, be sure to hold off on salting the soup, as soup base contains sodium
*if you want more asian flavor, add some five-spice powder.

Steps:

  • 1. In a large saucepan, brown meat in oil on all sides; drain. Add the water , broth, sherry, soy sauce, onions, brown sugar, garlic, ginger, sesame oil and cayenne. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
  • 2. Stir in the mushrooms, carrots and bok choy; cover and simmer 20-30 minutes longer or until vegetable are tender. Meanwhile, cook rice according to the package directions.
  • 3. Divide rice among soup bowls, 3/4 cup in each; top each with soup.

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