Chinese Beef Stir Fry Recipe 445

CHINESE VEGETABLE STIR FRY

Steps:

• Make 2 cups of rice as instructed on package and keep hot.
• Heat wok over medium heat and add the oil, increase to medium-high heat.
• Add the broccoli and water, stir-fry for 1 minute or until broccoli is bright green.
• Add carrots, snow peas, mushrooms, water chestnuts, garlic and ginger; stir-fry for 1 to 2 minutes or until tender crisp.
• In small bowl, combine the soy sauce, broth and cornstarch; mix well to dissolve.
• Add to wok and stir-fry for about 1 minute.
• Serve over rice.

REAL-DEAL SZECHUAN BEEF STIR FRY

Steps:

• Beat the egg in a medium sized bowl. Add the sliced beef, vegetable oil, and salt. Mix well and let marinate for 15 to 20 minutes while preparing the other ingredients.
• Combine everything for the sauce in a big bowl and mix well.
• When you're ready to cook, drain the extra liquid from the bowl of beef. Add the cornstarch. Stir to coat the beef, until it forms an uneven coating with a little dry cornstarch left unattached.
• Heat oil in a large nonstick skillet (or a cast iron pan) over medium high heat until hot. Add the beef and spread into a single layer in the skillet. Separate the beef pieces with a pair of tongs or chopsticks.
• Cook without touching the beef for 2 to 3 minutes, or until the bottom turns golden. Flip to brown the other side, 1 to 2 minutes. Transfer the beef to a big plate and remove the pan from the stove. Let cool for 2 to 3 minutes.
• Place the pan back onto the stove and turn to medium heat. You should still have 1 to 2 tablespoons of oil in the pan. If not, add more.
• Add the onion, pepper, and dried chili pepper. Cook and stir for 1 minute.
• Add the ginger and garlic. Stir a few times to release the fragrance.
• Stir the sauce again to dissolve the cornstarch completely. Pour into the pan. Stir and cook until it thickens a bit.
• Add back the beef pieces. Stir to coat beef with sauce.
• Transfer everything to a plate immediately and garnish with roasted sesame seeds, if using.
• Serve hot over steamed rice as a main dish.

CHINESE PEPPER BEEF STIR FRY RECIPE

Steps:

• Cut the beef into thin strips across the grain. (see the bulk of post for more about the grain of the beef)
• Place in a bowl and sprinkle with the baking soda.
• Let the beef marinade for 15 minutes then wash off the baking soda and rinsing it several times. (See note 3)
• Pat dry with kitchen paper and set to one side.
• Combine the ingredients for the sauce together in a measuring cup or jug.
• Set to one side.
• Heat 1 tbsp of the oil in a large frying pan over high heat, once the oil starts to shimmer add the beef and cook for 1 minute until almost cooked through. Remove from the pan.
• Add the remaining oil to the pan
• Keeping the heat high add the onion and fry for 1 minute.
• Add the bell peppers to the pan and cook for a further 2 minutes.
• Return the beef to the pan along with the minced garlic and stir to combine.
• Give the sauce another stir and then add it to the skillet and bring to a simmer, the sauce will start to thicken.
• Cook for 1-2 minutes until everything is cooked through and the sauce just coats the meat and veg.
• Remove from the heat and serve immediately.

EASY CLASSIC CHINESE BEEF STIR FRY

Steps:

• Combine the cornstarch and 2 tbsp of water in a small bowl, mix until smooth.
• Mix in remaining Sauce ingredients EXCEPT the 1/3 cup water.
• Place the beef and 2 tbsp of Sauce in a bowl and mix gently. Set aside for 15 minutes.
• Add 1/3 cup water into the remaining Sauce. Set aside.
• Heat oil in wok over high heat. Add garlic and cook for 15 seconds.
• Add onion and cook for 1 minute.
• Add the beef and cook until it changes colour from red to light brown but not cooked through.
• Add bell pepper and carrots and stir fry for 30 seconds.
• Add Sauce and cook for 30 seconds.
• Add pak choy and scallions/shallots and cook for a further 1 minute until the Sauce is thickened.
• Remove from heat immediately.
• Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice! Garnish with sesame seeds and cilantro, if using.

ASIAN BEEF AND VEGETABLE STIR-FRY

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.

BEEF MARINADE FOR A CHINESE STIR-FRY

Steps:

• Gather the ingredients.
• Place the thinly sliced beef in a bowl.
• Add the ingredients-oyster sauce, soy sauce, sugar, salt, and pepper-one at a time.
• Gently mix to combine and let marinate for 15 minutes, or as the recipe instructs.

GINGER AND SCALLION BEEF STIR-FRY

Steps:

• Put the beef in the freezer until it's half frozen.
• Cut the beef into thin slices, against the grain.
• Marinate the beef with (A) for 15 minutes.
• Remove the skin of the ginger. Slice thinly.
• Cut the scallion lengthwise into sections of about 4 cm.
• Prepare the stir-fry sauce by combining all the ingredients in the 'stir fry sauce' section of the ingredient.
• Heat up some vegetable oil in a wok.
• Saute the slices of ginger over low heat until they turn fragrant. (about 1/2 min).
• Add the white section of the scallion. Stir fry for half a minute.
• Add the sliced beef. Turn up the heat. Stir and flip the beef quickly to avoid sticking on the surface of the wok.
• When the beef is just cooked, i.e. the color changed from pinkish to brown, add the seasoning (C),
• Add the scallion. Add the Shaoxing wine. Stir-fry over high heat for 15 seconds.
• Add the sesame oil . mix and serve.