Beef Heart Stir Fry Recipe 45

BEEF HEART STIR FRY RECIPE - (4/5)

Steps:

• Place the sliced beef heart in a casserole dish. In a small bowl, whisk the vinegars, coconut aminos, garlic, and ginger together. Pour the mixture over the beef heart, tossing to coat. Cover the casserole dish and place in the fridge to marinate overnight. Heat a deep sided cast iron skillet {or wok} over medium-high heat with your fat of choice. Add the beef heart slices and stir around constantly. Cook until browned, time depends on how thinly the heart is sliced and how well-done you want it cooked. Ours was about 5-6 minutes. Once the meat is done to your liking, remove and hit with a crack of sea salt. Serve with cauliflower rice and extra coconut aminos.

BEEF STIR-FRY

Steps:

• Season the steak with salt and pepper. In a medium bowl, whisk together the soy sauce, chile pepper, sugar and lime juice until the sugar is dissolved. Add the beef, toss to coat and set aside.
• In a large skillet over medium-high heat, heat the oil until shimmering, about 1 minute. Add the beef and cook, stirring, until cooked through, 3 to 5 minutes.
• Remove the beef from the skillet and set aside. Allow the liquid in the pan to reduce until thickened, about 4 minutes. Add the garlic and scallions and cook 1 minute more. Add the mushrooms and cook for 2 to 3 minutes more. Add the snow peas, baby corn and bell pepper and continue cooking until all the vegetables are crisp-tender, about 2 minutes. Return the beef to the skillet and toss to combine.

BEEF AND VEGETABLE STIR FRY

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.

QUICK BEEF STIR-FRY

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.

VEGETABLE BEEF STIR-FRY

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.

STIR FRY BEEF AND VEGETABLES

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.