BEEF AND CHICKEN STIR FRY RECIPE RECIPES

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BEEF VEGETABLE STIR-FRY FRY | JAMIE OLIVER RECIPES



Beef vegetable stir-fry fry | Jamie Oliver recipes image

The crunchy veg in this easy beef stir-fry pick up all the incredible flavours from the meat.

Total Time 40 minutes

Yield 4

Number Of Ingredients 16

2 cloves of garlic
5 cm piece of ginger
1-2 fresh red chillies
6 spring onions
1 large red pepper
1 handful of mangetout
1 handful of baby corn
1 bunch of fresh coriander
350 g quality steak
250 g dried medium free-range egg noodles
vegetable oil
200 g peanut shoots or beansprouts
soy sauce
sesame oil
½ a lime
4 cos lettuce leaves

Steps:

    1. Start with your veg prep: peel and finely slice the garlic and ginger, trim and finely slice the chilli(es) and spring onions, then deseed and finely slice the pepper. Finely slice the mangetout, and quarter the baby corn lengthways.
    2. Pick and roughly chop the coriander, then thinly slice the steak.
    3. Cook the egg noodles in boiling salted water according to the packet instructions, then drain and set aside.
    4. Heat a splash of vegetable oil in a large wok or a heavy-based frying pan over a high heat, add the beef slices, garlic, ginger and chillies and stir-fry until just cooked.
    5. Add the shoots or beansprouts, a good splash of soy sauce and sesame oil and the lime juice for the last 30 seconds of cooking.
    6. Tip the contents of the wok into a large bowl, including all the lovely juices.
    7. Put the wok back on the heat, drizzle in a splash more vegetable oil, then add all the vegetables. Stir-fry for 1 to 2 minutes, then add the cooked noodles and toss well over the heat.
    8. Divide the fried vegetables and noodles between 4 plates. Return the beef and juices to the wok and stir-fry until heated through.
    9. Add the coriander and toss until well mixed with the beef. Arrange on top of the noodles and garnish with a cos lettuce leaf.

Nutrition Facts : Calories 529 calories, FatContent 20.6 g fat, SaturatedFatContent 6.9 g saturated fat, ProteinContent 30.8 g protein, CarbohydrateContent 58 g carbohydrate, SugarContent 6.5 g sugar, SodiumContent 0.6 g salt, FiberContent 4.5 g fibre

BEEF AND BROCCOLI STIR FRY | BEEF RECIPES - JAMIE OLIVER



Beef and Broccoli stir fry | Beef recipes - Jamie Oliver image

Juicy steak, crunchy greens and sticky soy sauce – this beef and broccoli stir-fry recipe is a joy.

Total Time 25 minutes

Yield 4

Number Of Ingredients 11

200 g purple sprouting broccoli
1 red onion
2 cloves of garlic
5 cm piece of ginger
1 fresh red chilli
1 lime
2 teaspoons coriander seeds
2 x 300 g quality sirloin steaks
olive oil
3 tablespoons soy sauce
sesame oil

Steps:

    1. Place the broccoli into a heatproof bowl with a pinch of sea salt, then cover with boiling water, leave for 10 minutes, then drain.
    2. Peel and finely slice the onion and garlic, and peel and finely chop the ginger. Finely slice the chilli and cut the lime into wedges.
    3. Pound the coriander seeds in a pestle and mortar with a pinch of salt and black pepper.
    4. Slice the steaks into finger-sized strips, then sprinkle over the spice mixture and toss to coat.
    5. Place a wok or large frying pan on a hight heat. Drizzle in 1 teaspoon of olive oil, add the onions, garlic and ginger, then fry for 2 minutes.
    6. Drop in the seasoned beef and fry for 2 minutes, then add the broccoli and fry for a further 2 minutes, stirring all the time.
    7. Pour in the soy sauce and 1 teaspoon of sesame oil, then toss to coat.
    8. Delicious served with egg noodles or steamed rice, and with some fresh chilli scattered on top and a good squeeze of lime juice.

Nutrition Facts : Calories 349 calories, FatContent 20.6 g fat, SaturatedFatContent 8.6 g saturated fat, ProteinContent 35.9 g protein, CarbohydrateContent 5.7 g carbohydrate, SugarContent 3.4 g sugar, SodiumContent 1.5 g salt, FiberContent 2.4 g fibre

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THAI BEEF STIR-FRY RECIPE: HOW TO MAKE IT - TASTE OF HOME
A distinctive peanut sauce complements this colorful combination of tender sirloin strips, cauliflower, carrots, broccoli and mushrooms. I like to dish it up over spaghetti, but you could use fried noodles instead. —Janice Fehr, Austin, Manitoba
From tasteofhome.com
Reviews 4.9
Total Time 40 minutes
Category Dinner
Cuisine Asia, Thai
Calories 586 calories per serving
  • In a small bowl, combine the first 8 ingredients until smooth; set aside. In a large cast-iron skillet or wok, stir-fry beef in 3 tablespoons oil until meat is no longer pink. Remove and keep warm., In the same skillet, stir-fry broccoli, cauliflower and carrots in remaining oil for 5 minutes. Add mushrooms; stir-fry until the vegetables are crisp-tender, 3-5 minutes., Stir broth mixture and add to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; add beef and peanut butter. Cook and stir over medium heat until peanut butter is blended. Serve with spaghetti. Sprinkle with peanuts.
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BEEF STIR-FRY RECIPE - BBC GOOD FOOD
Our quick and easy beef stir-fry can be whipped up in one pan using just a handful of ingredients. This takeaway classic is perfect for a family midweek meal.
From bbcgoodfood.com
Total Time 30 minutes
Category Dinner
Cuisine Asian
Calories 433 calories per serving
  • Heat a small dry wok until it’s very hot. Tip in the beef, marinade and spring onions, stir fry for 2 mins. Add the roasted peppers, then stir fry for a further 2 mins. Divide the stir fry between shallow bowls and serve with some boiled rice.
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SPICY BEEF STIR-FRY RECIPE - FOOD NETWORK
From foodnetwork.com
Reviews 4.4
Total Time 43 minutes
Category main-dish
Calories 413 calorie per serving
  • If the pan is dry, add 1 tablespoon peanut oil, then add the onion and stir-fry until just soft, about 2 minutes. Add the bok choy and sugar; stir-fry until just wilted, 1 to 2 minutes. Return the beef and any juices to the pan and stir to combine. Serve over the rice.
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VEGETABLE BEEF STIR-FRY RECIPE: HOW TO MAKE IT
“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.”
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Dinner
Calories 240 calories per serving
  • 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.
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BEEF AND BROCCOLI STIR FRY | BEEF RECIPES - JAMIE OLIVER
Juicy steak, crunchy greens and sticky soy sauce – this beef and broccoli stir-fry recipe is a joy.
From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 349 calories per serving
    1. Place the broccoli into a heatproof bowl with a pinch of sea salt, then cover with boiling water, leave for 10 minutes, then drain.
    2. Peel and finely slice the onion and garlic, and peel and finely chop the ginger. Finely slice the chilli and cut the lime into wedges.
    3. Pound the coriander seeds in a pestle and mortar with a pinch of salt and black pepper.
    4. Slice the steaks into finger-sized strips, then sprinkle over the spice mixture and toss to coat.
    5. Place a wok or large frying pan on a hight heat. Drizzle in 1 teaspoon of olive oil, add the onions, garlic and ginger, then fry for 2 minutes.
    6. Drop in the seasoned beef and fry for 2 minutes, then add the broccoli and fry for a further 2 minutes, stirring all the time.
    7. Pour in the soy sauce and 1 teaspoon of sesame oil, then toss to coat.
    8. Delicious served with egg noodles or steamed rice, and with some fresh chilli scattered on top and a good squeeze of lime juice.
See details


THAI BEEF STIR-FRY RECIPE: HOW TO MAKE IT - TASTE OF HOME
A distinctive peanut sauce complements this colorful combination of tender sirloin strips, cauliflower, carrots, broccoli and mushrooms. I like to dish it up over spaghetti, but you could use fried noodles instead. —Janice Fehr, Austin, Manitoba
From tasteofhome.com
Reviews 4.9
Total Time 40 minutes
Category Dinner
Cuisine Asia, Thai
Calories 586 calories per serving
  • In a small bowl, combine the first 8 ingredients until smooth; set aside. In a large cast-iron skillet or wok, stir-fry beef in 3 tablespoons oil until meat is no longer pink. Remove and keep warm., In the same skillet, stir-fry broccoli, cauliflower and carrots in remaining oil for 5 minutes. Add mushrooms; stir-fry until the vegetables are crisp-tender, 3-5 minutes., Stir broth mixture and add to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; add beef and peanut butter. Cook and stir over medium heat until peanut butter is blended. Serve with spaghetti. Sprinkle with peanuts.
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BEEF STIR-FRY RECIPE - BBC GOOD FOOD
Our quick and easy beef stir-fry can be whipped up in one pan using just a handful of ingredients. This takeaway classic is perfect for a family midweek meal.
From bbcgoodfood.com
Total Time 30 minutes
Category Dinner
Cuisine Asian
Calories 433 calories per serving
  • Heat a small dry wok until it’s very hot. Tip in the beef, marinade and spring onions, stir fry for 2 mins. Add the roasted peppers, then stir fry for a further 2 mins. Divide the stir fry between shallow bowls and serve with some boiled rice.
See details


SPICY BEEF STIR-FRY RECIPE - FOOD NETWORK
From foodnetwork.com
Reviews 4.4
Total Time 43 minutes
Category main-dish
Calories 413 calorie per serving
  • If the pan is dry, add 1 tablespoon peanut oil, then add the onion and stir-fry until just soft, about 2 minutes. Add the bok choy and sugar; stir-fry until just wilted, 1 to 2 minutes. Return the beef and any juices to the pan and stir to combine. Serve over the rice.
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From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Dinner
Calories 240 calories per serving
  • 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.
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Reviews 4.4
Total Time 30 minutes
Calories 300 calorie per serving
  • Per serving: Calories 300; Fat 15 g (Saturated 3 g); Cholesterol 41 mg; Sodium 561 mg; Carbohydrate 13 g; Fiber 2 g; Protein 28 g
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EASY BROCCOLI AND BEEF STIR FRY RECIPE - BETTYCROCKER.COM
frozen broccoli & three cheese sauce combined with beef strips and teriyaki add up to an easy stir-fry dish.
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Total Time 30 minutes
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Calories 220 per serving
  • Gradually add reserved marinade. Cook over medium-high heat 2 to 3 minutes, stirring constantly, until mixture thickens. Serve over rice.
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VEGETABLE BEEF STIR-FRY RECIPE: HOW TO MAKE IT
“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.”
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Dinner
Calories 240 calories per serving
  • 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.
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BEEF AND MUSHROOM STIR-FRY RECIPE - FOOD NETWORK
From foodnetwork.com
Reviews 4.4
Total Time 30 minutes
Calories 300 calorie per serving
  • Per serving: Calories 300; Fat 15 g (Saturated 3 g); Cholesterol 41 mg; Sodium 561 mg; Carbohydrate 13 g; Fiber 2 g; Protein 28 g
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BLACK PEPPER BEEF AND CABBAGE STIR-FRY RECIPE - NYT COOKING
Coarsely crushed black peppercorns star in this quick weeknight dish, which is built primarily from pantry staples. Don’t be shy about adding the entire tablespoon of pepper, as it balances out the richness of the beef and adds a lightly spicy bite to the dish. A quick rub of garlic, brown sugar, salt, pepper and cornstarch seasons the beef; the cornstarch helps tenderize the beef and later imparts a silky texture to the sauce. Feel free to marinate the beef up to 8 hours ahead and cook when you're ready. If leftovers remain, tuck them into a crunchy baguette or roll them into a wrap.
From cooking.nytimes.com
Reviews 4
Total Time 20 minutes
Cuisine asian
  • Add steak and any juices back to the skillet, and stir until well combined with the cabbage and warmed through, about 1 minute. Top with toasted sesame seeds and scallions; serve with rice.
See details


EASY BROCCOLI AND BEEF STIR FRY RECIPE - BETTYCROCKER.COM
frozen broccoli & three cheese sauce combined with beef strips and teriyaki add up to an easy stir-fry dish.
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Reviews 5
Total Time 30 minutes
Cuisine Asian
Calories 220 per serving
  • Gradually add reserved marinade. Cook over medium-high heat 2 to 3 minutes, stirring constantly, until mixture thickens. Serve over rice.
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