Beef And Garlic Scape Stir Fry Recipes

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BEEF & GARLIC SCAPES STIR FRY



Beef & Garlic Scapes Stir Fry image

Garlic scapes appear in many Chinese dishes. If you don't grow garlic or can't buy scapes at a country market, substitute with green onions or green beans.

Provided by CountryLady

Categories     Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon minced gingerroot
1 teaspoon sesame oil
2 garlic cloves, minced
1/2 teaspoon pepper
1 lb grilling top sirloin steak
3 cups garlic scapes, 1 inch pieces
1 small hot red pepper
2 tablespoons vegetable oil
1/4 teaspoon salt
1/4 cup beef stock

Steps:

  • Whisk first 6 ingredients together in a bowl.
  • Slice beef across the grain into thin strips, add to bowl& toss to coat; let stand for 15 minutes.
  • Cook garlic scapes in a pot of boiling salted water until tender-crisp, about 2 minutes; drain& refresh under cold water.
  • Drain again, pat dry& set aside.
  • Wearing rubber gloves, cut hot pepper in half lengthwise, deseed& finely slice.
  • Heat 1 tbsp of the oil in a wok or deep skillet over high heat.
  • Stir fry beef in batches, using remaining oil as necessary, until browned but still pink inside, about 2 minutes; transfer to a bowl.
  • Stir fry hot pepper& salt for 1 minute; return beef, any accumulated juices, scapes& stock to wok and stir fry until hot, about a minute.

GARLIC GINGER BEEF



Garlic Ginger Beef image

This stir-fry takes a little longer to prepare, since the meat has to marinate first-but it's well worth the wait! Our Test Kitchen staff tossed together the pleasing combination.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 17

4 tablespoons reduced-sodium soy sauce, divided
1 tablespoon balsamic vinegar
1-1/2 teaspoons minced garlic, divided
1 teaspoon brown sugar
3 teaspoons minced fresh gingerroot
1 pound beef top sirloin steak, cut into 1/4-inch strips
2 teaspoons cornstarch
1/2 cup beef broth
2 tablespoons ketchup
2 tablespoons sherry or white wine vinegar
1 tablespoon steak sauce
1/8 teaspoon cayenne pepper
4 teaspoons canola oil, divided
2 large sweet red peppers, cut into 1-inch pieces
6 green onions, cut into 2-inch pieces
8 ounces fresh snow peas
Hot cooked rice, optional

Steps:

  • In a large resealable plastic bag, combine 2 tablespoons soy sauce, balsamic vinegar, 1 teaspoon garlic, brown sugar and 1/2 teaspoon ground ginger or 2 teaspoons gingerroot; mix well. Add the beef. Seal bag and turn to coat; refrigerate for at least 1 hour, turning once. In a bowl, combine the cornstarch, broth, ketchup, sherry or vinegar, steak sauce, cayenne and remaining soy sauce until smooth; set aside., In a large nonstick skillet or wok, stir-fry beef in batches in 2 teaspoons hot oil until no longer pink. Remove and keep warm. In the same pan, stir-fry red peppers and onions in remaining oil for 2 minutes. Add the peas and remaining garlic and ginger; stir-fry for 2-3 minutes or until vegetables are crisp-tender. Return beef to the pan. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice if desired.

Nutrition Facts : Calories 310 calories, Fat 11g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 934mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 4g fiber), Protein 30g protein. Diabetic Exchanges

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