BEEF JAPANESE RECIPES

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JAPANESE BEEF STIR-FRY RECIPE | ALLRECIPES



Japanese Beef Stir-Fry Recipe | Allrecipes image

Tender beef strips are quickly stir-fried with crisp and colorful vegetables to make this delicious restaurant-style dinner in your own kitchen.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips    Campbell's Kitchen

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 8 servings

Number Of Ingredients 12

2 pounds boneless beef sirloin or beef top round steaks (3/4" thick)
3 tablespoons cornstarch
1 (10.5 ounce) can Campbell's® Condensed Beef Broth
½ cup soy sauce
2 tablespoons sugar
2 tablespoons vegetable oil
4 cups sliced shiitake mushrooms
1 head Chinese cabbage (bok choy), thinly sliced
2 medium red peppers, cut into 2"-long strips
3 stalks celery, sliced
2 medium green onions, cut into 2" pieces
Hot cooked regular long-grain white rice

Steps:

  • Slice beef into very thin strips.
  • Mix cornstarch, broth, soy and sugar until smooth. Set aside.
  • Heat 1 tablespoon oil in saucepot or wok over high heat. Add beef in 2 batches and stir-fry until browned. Set beef aside.
  • Add 1 tablespoon oil. Add the mushrooms, cabbage, peppers, celery and green onions in 2 batches and stir-fry over medium heat until tender-crisp. Set vegetables aside.
  • Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Return beef and vegetables to saucepot and heat through. Serve over rice.

Nutrition Facts : Calories 289.8 calories, CarbohydrateContent 26.4 g, CholesterolContent 38.9 mg, FatContent 7.6 g, FiberContent 2.6 g, ProteinContent 26.4 g, SaturatedFatContent 2.1 g, SodiumContent 1270.7 mg, SugarContent 6.7 g

ASIAN BRAISED BEEF RECIPE | REE DRUMMOND | FOOD NETWORK



Asian Braised Beef Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 2 hours 30 minutes

Cook Time 25 minutes

Yield 6 servings

Number Of Ingredients 17

2 tablespoons all-purpose flour
1 tablespoon Chinese five-spice powder
Kosher salt and freshly ground black pepper 
3 pounds chuck roast, cut into 1 1/2-inch pieces 
2 tablespoons salted butter 
2 tablespoons olive oil 
2 tablespoons minced ginger 
1 generous tablespoon chili paste 
5 cloves garlic, minced 
1 bunch scallions, sliced, whites and greens separated 
1/4 cup sherry 
3 cups beef broth 
1/4 cup low-sodium soy sauce 
2 tablespoons honey 
3 star anise pods 
2 bay leaves 
Cooked jasmine rice, for serving 

Steps:

  • Preheat the oven to 275 degrees F.
  • Mix together the flour, five-spice powder and some salt and pepper in a bowl. Toss the beef in the flour mixture and set aside.
  • Heat the butter and olive oil in a heavy-bottomed pot over medium-high heat. Working in 2 batches, sear the meat on all sides until golden brown, 3 to 4 minutes per batch. Remove the meat to a plate and set aside.
  • To the pot, add the ginger, chili paste, garlic and scallion whites. Cook, stirring constantly, for 2 minutes. Deglaze with the sherry, scraping up any bits from the bottom of the pot. Add the broth, soy sauce, honey, star anise and bay leaves and bring the mixture to a boil. Add the seared beef, cover the pot, transfer to the oven and cook until the meat is falling apart, about 2 hours.
  • Serve over rice, garnished with the reserved scallion greens.

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