Sirloin Stir Fry For Two Recipes
QUICK BEEF STIR-FRY
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
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
SIRLOIN STIR-FRY FOR TWO
Try the Sirloin Stir-Fry for Two from My Food and Family next time you're looking for a weeknight meal that's both simple and delicious! This tasty beef sirloin stir-fry with Asian-style vegetables is served over rice for a Healthy Living Meal with flavors that deliver.
Provided by My Food and Family
Categories Beef
Time 16m
Yield 2 servings, 2 cups each
Number Of Ingredients 4
Steps:
- Heat dressing in large skillet on medium-high heat.
- Add meat and vegetables; stir-fry 5 min. or until meat is done.
- Serve over rice.
Nutrition Facts : Calories 460, Fat 11 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 60 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 27 g
SIRLOIN STIR-FRY
For a tasty main dish that's ready in minutes, Kim Shea of Wethersfield, Connecticut jazzes up leftovers with colorful fresh peppers and convenient canned tomatoes. The slightly sweet combination looks appealing over rice.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a skillet or wok, stir-fry the onion, peppers and garlic in butter until vegetables are tender. Add the tomatoes, basil, sugar, garlic salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add steak; cover and simmer until heated through. Serve with rice.
Nutrition Facts : Calories 273 calories, Fat 11g fat (0 saturated fat), Cholesterol 77mg cholesterol, Sodium 168mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges
PINEAPPLE BEEF STIR-FRY FOR TWO
Packed with veggies, tender beef and pineapple tidbits, this sweet-and-sour stir-fry is ideal for blustery weeknights or activity-packed weekends. Jackie Drake - Troutman, North Carolina
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the first five ingredients. Pour 1/3 cup marinade into a large resealable plastic bag; add the beef. Seal bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate remaining marinade., In a small bowl, combine cornstarch and reserved marinade until smooth; set aside., Drain and discard marinade. In a large nonstick skillet or wok, stir-fry beef in 1/2 teaspoon oil for 2-3 minutes or until no longer pink. Remove with a slotted spoon and keep warm., Stir-fry carrots and onion in remaining oil for 4 minutes. Add green pepper and snow peas; stir-fry 2-3 minutes longer or until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add beef and pineapple; heat through. Serve with rice.
Nutrition Facts : Calories 381 calories, Fat 7g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 328mg sodium, Carbohydrate 49g carbohydrate (18g sugars, Fiber 4g fiber), Protein 29g protein.
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Total Time 35 mins
- In a wok or large skillet, bring enough water to reach a depth of 2 inches to a boil. Add the broccoli rabe, lower the heat and simmer for 3 minutes. Drain in a colander and rinse well with cold water; set aside.
- Return the wok to high heat, add 2 tablespoons sun-dried-tomato oil and the garlic and stir-fry for 1 minute. Add the sirloin and stir-fry for 2 minutes. Transfer the meat and its juices to a bowl. Add the remaining 1 tablespoon sun-dried tomato oil to the wok, then the scallions, peppers and sun-dried tomatoes; stir-fry for 1 minute.
- In a large pot of boiling, salted water, cook the pasta until al dente, about 3 minutes. In a small bowl, stir together the beef broth, cornstarch and remaining 1 1/2 tablespoons soy sauce. Add the mixture to the wok, stirring until thickened, about 1 minute. Return the meat, its juices and the broccoli rabe to the wok; cook until heated through.
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- Combine first 3 ingredients in a bowl, stirring well; sprinkle evenly over steak. Combine cornstarch, sugar, and red pepper in a medium bowl, stirring well with a whisk. Stir in broth and soy sauce.
- Heat oil in a large nonstick skillet over medium-high heat. Add carrot to pan; stir-fry 2 minutes. Add steak and broccoli; stir-fry 1 minute. Stir in broth mixture; cook 1 minute, stirring constantly. Add snow peas; cook 30 seconds or until desired degree of doneness. Serve with rice.
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- Combine the ingredients in a plastic bag and mix well. Add the steak slices and seal your bag. Marinate overnight if you can up to 48 hours. The longer the more tender your steak will be and the more flavorful.
- Bring a pot of water to a boil. Add the carrots and blanch for about 2 minutes. Remove them from the water and place in a bowl of ice water. Drain and set aside.
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5/5 (30)Total Time 30 minsCategory Main CourseCalories 436 per serving
- Place the beef in a bowl and top with 1 tablespoon soy sauce and black pepper. Stir to coat then set aside to marinade while you prepare the rest of the ingredients.
- Prepare the sauce: In a medium mixing bowl or large measuring cup, stir together the soy sauce, water, maple syrup, rice vinegar, garlic, ginger, red pepper flakes, and cornstarch. Set aside.
- Continue with the stir fry: In a large, deep sauté pan or wok, heat 1/2 tablespoon oil over medium-high heat. Once the oil is hot but not smoking, add the beef. Cook until the beef is browned on all sides and fully cooked through, about 4 minutes. Remove the beef and any juices that have collected in the skillet to a plate and set aside.
- Heat the remaining 1/2 tablespoon oil. Add the bell pepper and other vegetables. Cook for 4 minutes, or until slightly softened and lightly browned.
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