Beef And Rapini Stir Fry Recipes

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QUICK BEEF STIR-FRY



Quick Beef Stir-Fry image

Quick and easy. I make this on my busiest weeknights.

Provided by inesgosner

Categories     World Cuisine Recipes     Asian     Chinese

Time 25m

Yield 4

Number Of Ingredients 9

2 tablespoons vegetable oil
1 pound beef sirloin, cut into 2-inch strips
1 ½ cups fresh broccoli florets
1 red bell pepper, cut into matchsticks
2 carrots, thinly sliced
1 green onion, chopped
1 teaspoon minced garlic
2 tablespoons soy sauce
2 tablespoons sesame seeds, toasted

Steps:

  • Heat vegetable oil in a large wok or skillet over medium-high heat; cook and stir beef until browned, 3 to 4 minutes. Move beef to the side of the wok and add broccoli, bell pepper, carrots, green onion, and garlic to the center of the wok. Cook and stir vegetables for 2 minutes.
  • Stir beef into vegetables and season with soy sauce and sesame seeds. Continue to cook and stir until vegetables are tender, about 2 more minutes.

Nutrition Facts : Calories 267.5 calories, Carbohydrate 9.1 g, Cholesterol 48.9 mg, Fat 15.8 g, Fiber 3 g, Protein 22.6 g, SaturatedFat 3.9 g, Sodium 526.2 mg, Sugar 3.4 g

BEEF AND ASPARAGUS STIR-FRY



Beef and Asparagus Stir-Fry image

With tasty tender slices of beef and fresh colorful vegetables, this mouthwatering stir-fry was designated "a keeper" by my husband the first time I made it. He loves the beef and asparagus, and I appreciate how quick it is to make.-JoLynn Hill, Roosevelt, Utah

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 16

1 pound beef top round steak (3/4 inch thick)
2 tablespoons cornstarch
2 tablespoons plus 1/2 cup water, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon hot pepper sauce
3 tablespoons canola oil, divided
2 cups fresh asparagus pieces or fresh broccoli florets
1 cup sliced cauliflower
1 small sweet red or green pepper, julienned
1 small onion, cut into 1/4-inch wedges
2 teaspoons beef bouillon granules
1 tablespoon soy sauce
1 tablespoon ketchup
1 teaspoon red wine vinegar
Hot cooked rice

Steps:

  • Slice beef into thin 3-in. strips. In a large resealable plastic bag, combine the cornstarch, 2 tablespoons water, salt, pepper and hot pepper sauce; add the beef. Seal bag and turn to coat. , In a large skillet or wok, stir-fry half of the beef in 1 tablespoon oil until no longer pink; remove from the skillet and keep warm. Repeat with remaining beef and 1 tablespoon oil. , Stir-fry the asparagus and cauliflower in remaining oil for 4 minutes. Add red pepper and onion; stir-fry for 2 minutes. Return beef to skillet. , In a small bowl, combine the bouillon, soy sauce, ketchup, vinegar and remaining water; add to the skillet. Cook and stir for 2 minutes or until heated through. Serve with rice.

Nutrition Facts : Calories 195 calories, Fat 9g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 461mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges

BEEF AND RAPINI STIR-FRY



Beef and Rapini Stir-Fry image

From Food and Drink Magazine Holiday 2004. Serve with blanched broad rice noodles or steamed rice. Frying the rapini leaves ahead of time is messy but delicious. They become crisp and make a beautiful garnish as well as a texture highlight in the dish.

Provided by mell_2

Categories     Meat

Time 55m

Yield 2 serving(s)

Number Of Ingredients 14

12 ounces sirloin steaks
2 tablespoons white wine
1 teaspoon sugar
1 tablespoon soy sauce
1 tablespoon chopped gingerroot (15 mL)
4 cups rapini
1/4 cup vegetable oil
salt & freshly ground black pepper
1/2 cup sliced onion
1/2 cup chicken stock
1 tablespoon rice vinegar
oyster sauce
1 tablespoon cornstarch, mixed with 1 tbsp water (15 mL)
1 teaspoon sesame oil

Steps:

  • Trim beef of fat, and slice against the grain into thin slices.
  • Whisk together wine, sugar, soy sauce and grated ginger root in a bowl. Add beef, and marinate for 30 minutes.
  • Trim about ½-inch (1-cm) from rapini stems and discard. Slice remaining stems into 1-inch (2.5-cm) pieces and reserve stems and leaves separately. Set aside about a third of the rapini leaves and sliver them.
  • Heat ¼ cup (50 mL) oil in wok or deep skillet on high heat. Working in batches, carefully add slivered rapini and fry for 30 seconds to 1 minute or until crispy. Do not be alarmed, they crackle and hiss a bit. Drain on paper towels. Season with salt.
  • Add more oil to the pan if necessary to make 2 tbsp (25 mL). Remove beef from marinade and season with salt and pepper. When oil is very hot add beef to oil. Do not crowd the pan. Work in batches, if necessary. Stir-fry until cooked on the outside but rare in middle, about 1 minute per batch. Remove meat and reserve.
  • Wipe out pan. Return to heat and add 1 tbsp (15 mL) oil. When hot, add rapini stems and onion to oil and stir-fry 1 minute. Add 2 tbsp (25 mL) water, cover and cook 1 minute. Add leaves, cover and steam for 1 more minute.
  • Stir in stock, vinegar and oyster sauce. Return meat and any juice. Stir everything together and drizzle in just enough cornstarch mixture to thicken sauce. Bring to boil stirring until thickened, then stir in sesame oil.
  • Place in serving dish and garnish with slivered rapini.

Nutrition Facts : Calories 896.5, Fat 69.1, SaturatedFat 19.2, Cholesterol 168.4, Sodium 710.2, Carbohydrate 13.3, Fiber 0.7, Sugar 5.1, Protein 50.7

BEEF AND ASPARAGUS STIR-FRY



Beef and Asparagus Stir-Fry image

This is a nice, filling stir fry. When I make this I omit the mushrooms and use all three colors of the bell peppers instead of just one. Also if fresh asparagus is not available I have used frozen asparagus spears(thawed). Though it works out fine, not as good as fresh asparagus.

Provided by Christine MT

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

1/2 cup water
2 tablespoons soy sauce
2 teaspoons instant beef bouillon (granules)
2 teaspoons cornstarch
1 tablespoon vegetable oil
1 lb fresh asparagus, cut into 2 inch pieces
12 ounces boneless beef sirloin, trimmed and thinly sliced
1 small red bell peppers or 1 small green bell pepper, chopped
1 small onion, thinly sliced
1/2 cup carrot, strips
2 cups sliced fresh mushrooms
2 green onions, sliced
3 cups hot cooked rice

Steps:

  • Combine water, soy sauce, bouillon and cornstarch in a small bowl.
  • Heat oil in large skillet.
  • Add asparagus, beef, bell pepper, onion and carot; cook, stirring frequently, until beef is no longer pink.
  • Add mushrooms and green onions; cook until tender.
  • Stir in soy sauce mixture; cook, stirring constantly, until sauce comes to a boil and thickens.
  • Serve over rice.
  • Season with ground black pepper.

Nutrition Facts : Calories 462.5, Fat 16.9, SaturatedFat 5.7, Cholesterol 57, Sodium 578.7, Carbohydrate 53.2, Fiber 4.4, Sugar 4.4, Protein 24.9

QUICK AND EASY TERIYAKI BEEF STIR-FRY



Quick and Easy Teriyaki Beef Stir-Fry image

As the name implies, this teriyaki beef and vegetable stir-fry is easy to make and done in under 30 minutes. Tasty and perfect for a night when you need dinner in a hurry. We like to use top sirloin for stir-fry recipes since it stays so juicy. Serve with rice or noodles.

Provided by fabeveryday

Time 30m

Yield 4

Number Of Ingredients 13

¾ cup water
3 tablespoons soy sauce
3 tablespoons packed brown sugar
1 ½ tablespoons cornstarch
1 tablespoon honey
¼ teaspoon ground ginger
2 tablespoons sesame oil, divided
1 pound beef sirloin steak, cut into strips
1 small head broccoli, broken into florets
6 ounces snow peas
1 medium yellow bell pepper, cut into strips
2 cloves garlic, minced
2 tablespoons chopped green onions

Steps:

  • Whisk water, soy sauce, brown sugar, cornstarch, honey, and ginger together in a bowl until well combined.
  • Heat 1 tablespoon sesame oil in a large wok or skillet over medium-high heat. Add steak and cook and stir until browned, about 4 minutes. Move steak to the side of the wok. Add remaining tablespoon sesame oil to the center of the wok, followed by broccoli, snow peas, bell pepper, and garlic. Cook, stirring the vegetables, for 2 minutes.
  • Add reserved sauce to the wok and stir everything together. Bring to a boil and cook until the sauce thickens and the vegetables are crisp-tender, about 2 minutes.
  • Garnish with chopped green onions.

Nutrition Facts : Calories 326.8 calories, Carbohydrate 28.3 g, Cholesterol 48.9 mg, Fat 13.7 g, Fiber 3.4 g, Protein 24 g, SaturatedFat 3.5 g, Sodium 747.3 mg, Sugar 18 g

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