Beef Bulgogi And Vegetable Stir Fry Recipes

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BEEF BULGOGI STIR-FRY



Beef bulgogi stir-fry image

Quicker than a takeaway and so much better for you, this low-calorie stir-fry is easy to make and ready in just 20 minutes

Provided by Jennifer Joyce

Categories     Dinner, Main course, Supper

Time 20m

Number Of Ingredients 13

4cm/1 ½in piece of ginger
4 tbsp soy sauce
4 tbsp mirin
3 garlic cloves
2 tbsp chopped pineapple
2 tsp red chilli flakes or Korean chilli powder
3 tbsp golden caster sugar
3 tsp sesame oil
500g sirloin or rump steak , trimmed of fat and sliced
1 large onion , cut into half moons
1 tbsp toasted sesame seeds
200g cooked basmati rice
chopped spring onions , to serve

Steps:

  • Put the ginger, soy, mirin, garlic, pineapple, chilli flakes, sugar and 1 tsp of the sesame oil in a food processor and blend until fine. Pour the marinade into a bowl, add the meat, mix well and leave to sit while you prepare the onion.
  • Heat the remaining sesame oil in a large wok or frying pan until very hot. Add the onion and stir-fry for a few mins. Add the beef and the marinade, stirring constantly until it's cooked through, about 5 mins. Sprinkle with the sesame seeds and serve with rice and chopped spring onions.

Nutrition Facts : Calories 494 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 27 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 2.4 milligram of sodium

STIR FRY BEEF AND VEGETABLES



Stir Fry Beef and Vegetables image

Make and share this Stir Fry Beef and Vegetables recipe from Food.com.

Provided by Rita1652

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb lean beef, thinly sliced (Slightly frozen beef is easier to slice)
1/4-1/3 cup light soy sauce
1/4 cup sherry wine or 1/4 cup cooking wine
1 cup green onion, sliced
1 cup celery, sliced diagonally
1 tablespoon grated fresh ginger
1/2 cup carrot, cut into matchsticks
1 cup broccoli, sliced
1 tablespoon sesame oil
12 large mushrooms, sliced
1/4 cup vegetable oil
2 garlic cloves, minced
1 tablespoon cornstarch
1 1/2 cups water
water chestnut

Steps:

  • Toss beef in bowl with soy sauce and sherry.
  • Cover and marinate for 30 minutes.
  • Heat oil in wok, or wide frying pan.
  • Add garlic and ginger and saute over high heat.
  • Add drained beef (reserve marinade).
  • Stir fry until meat is brown.
  • Add scallions, celery, carrots, broccoli and mushrooms.
  • Cover and steam about 5 minutes.
  • Mix water, cornstarch, sesame oil and marinate in small bowl; pour into pan.
  • Heat to boiling.
  • Cook until thickened.
  • Serve over rice.

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

BEEF BULGOGI AND VEGETABLE STIR-FRY



Beef Bulgogi and Vegetable Stir-Fry image

So easy and healthy to make.

Provided by Lynn Clay

Categories     Beef

Time 20m

Number Of Ingredients 13

2 inch of ginger
4 clove garlic
3 Tbsp pineapple, crushed
5 Tbsp soy sauce
5 Tbsp rice wine
3 tsp gojuchang sauce
3 Tbsp caster sugar
3 tsp sesame oil
1 large onion, cut in half and sliced thin
18 oz sirloin steak, sliced thinly
1 1/2 Tbsp sesame seeds, toasted
2 green onions, sliced diagonally and thinly
1 c broccoli florets

Steps:

  • 1. Blend the first 7 ingredients plus 1 tsp of sesame oil in a food processor and blend until mixed well.
  • 2. Add the meat to the marinade and let it rest.
  • 3. Heat the rest of the sesame oil in a medium high wok or pan. Add the onion and broccoli and fry for 8 minutes.
  • 4. Add the beef and the marinade and cook for about 5 minutes, until beef is done.
  • 5. Sprinkle with sesame seeds and serve over rice with green onions.

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

VEGETABLE BEEF STIR-FRY



Vegetable Beef Stir-Fry image

"My husband, Jerry, has been making this stir-fry for many years," explains Mary Loeffler of Imperial, Pennsylvania. "It was an old Chinese recipe, but folks who don't normally like Chinese food always give this yummy main dish rave reviews."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 16

1 teaspoon cornstarch
2 tablespoons reduced-sodium soy sauce
1 teaspoon minced fresh gingerroot
1/2 teaspoon sugar
1/4 teaspoon pepper
1 beef top sirloin steak (1 pound), cut into thin strips
SAUCE:
1 teaspoon cornstarch
1/2 cup reduced-sodium chicken broth
2 tablespoons ketchup
1 tablespoon reduced-sodium soy sauce
2 teaspoons sesame oil
2 teaspoons canola oil, divided
1 medium sweet onion, cut into chunks
1 medium green pepper, cut into chunks
3 plum tomatoes, cut into chunks

Steps:

  • In a large bowl, combine the first five ingredients; add beef and toss to coat. Refrigerate for 15 minutes. For sauce, in a small bowl, combine the cornstarch, broth, ketchup, soy sauce and sesame oil until smooth; set aside., In a large nonstick skillet or wok coated with cooking spray, stir-fry the beef mixture in 1 teaspoon canola oil until no longer pink. Remove and keep warm. Stir-fry the onion in remaining canola oil for 2 minutes. Add green pepper; stir-fry for 2 minutes. Add tomatoes; stir-fry 1 minute longer., Return beef to the pan. Stir sauce; add to beef and vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 240 calories, Fat 11g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 673mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges

BULGOGI (KOREAN BEEF)



Bulgogi (Korean Beef) image

Make and share this Bulgogi (Korean Beef) recipe from Food.com.

Provided by SweetsLady

Categories     Meat

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 -3 lbs beef, thinly sliced (chuck roast or blade)
1/2 cup low sodium soy sauce
1 garlic clove, minced
1 teaspoon black pepper
3 tablespoons sugar
3 tablespoons brown sugar
1 small onion, chopped
assorted fresh vegetable, carrots, green onions, mushrooms, snow peas, etc

Steps:

  • In large bowl, mix all ingredients except beef and vegetables.
  • Set aside.
  • Add beef to sauce and mix well until meat is saturated w/sauce.
  • Slice veggies into small pieces and mix with beef. (Add mushrooms only at cooking time.).
  • Let marinate for 30 minutes at the least.
  • Cook as a stir-fry on the stove until desired doneness.
  • Enjoy!

Nutrition Facts : Calories 1088.2, Fat 107.3, SaturatedFat 44.6, Cholesterol 149.8, Sodium 750.2, Carbohydrate 16.4, Fiber 0.5, Sugar 13.8, Protein 13.7

BEEF AND VEGETABLE STIR FRY



Beef and Vegetable Stir Fry image

Provided by Sandra Lee

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 13

2 tablespoons vegetable oil
1/2 pound boneless top sirloin steak, thinly sliced into bite-size pieces
1/2 cup sliced onion
1 tablespoon minced garlic
1 tablespoon minced ginger
1 (12-ounce) bag fresh mixed vegetables stir-fry medley
1 (6-ounce) pack sliced mushrooms
1 (8-ounce) can water chestnuts
1 red bell pepper, sliced into strips
2 tablespoons oyster sauce
1/2 teaspoon red pepper flakes
1 pack stir-fry seasoning mix
Steamed instant white rice, for serving

Steps:

  • In a large skillet or wok, heat 1 tablespoon of oil over high heat. Add the beef and stir-fry for about 3 minutes. Remove beef and reserve. To the same wok, add the remaining oil and saute the onions, garlic, and ginger. Add the stir-fry vegetable medley, mushrooms, water chestnuts, and red bell peppers. Stir-fry for about 3 minutes and return the beef to the wok. Stirring constantly, add the oyster sauce and crushed red pepper flakes. In a small bowl, whisk the stir-fry seasoning mix with 1/8 cup water until combined. Add the seasoning mixture to the wok and stir for another 3 minutes. Serve with steamed instant white rice.

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