BEEF STIR FRY RECIPES FOOD NETWORK RECIPES

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BEEF STIR-FRY RECIPE | TRISHA YEARWOOD | FOOD NETWORK



Beef Stir-Fry Recipe | Trisha Yearwood | Food Network image

"The best thing about a stir-fry is that you can substitute the vegetables you like most."

Provided by Trisha Yearwood

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 13

1 1/2 pounds skirt steak, cut into 4-inch-long pieces, then cut against the grain into 1/4-inch-thick slices
Salt and freshly ground pepper
1/4 cup low-sodium soy sauce
1 serrano chile pepper, seeded and finely chopped
2 teaspoons sugar
2 tablespoons freshly squeezed lime juice (1 to 2 limes)
2 tablespoons olive oil
2 cloves garlic, grated
1 bunch scallions, thinly sliced
6 ounces fresh mushrooms, sliced
1/4 pound snow peas or green beans
1 12-ounce can baby corn, drained
1 red bell pepper, thinly sliced (optional)

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.

Nutrition Facts : Calories 450, FatContent 22 grams, SaturatedFatContent 6 grams, CholesterolContent 110 milligrams, SodiumContent 650 milligrams, CarbohydrateContent 24 grams, FiberContent 3 grams, ProteinContent 41 grams

FOOD NETWORK BEEF STIR FRY RECIPE - FOOD.COM



Food Network Beef Stir Fry Recipe - Food.com image

This recipe can be switched up to meet your needs. You can use chicken, shrimp or scallops and change the veggies to whatever you have in the fridge. The prep time includes one hour of marinating time.

Total Time 1 hours 30 minutes

Prep Time 1 hours 20 minutes

Cook Time 10 minutes

Yield 4 serving(s)

Number Of Ingredients 18

1 lb flank steak
2 tablespoons cornstarch
3 tablespoons rice wine or 3 tablespoons dry sherry
1 egg white
1 tablespoon sugar
1/2 teaspoon sesame oil
1/2 cup chicken broth
2 tablespoons soy sauce
2 teaspoons sambal oelek
3 cups broccoli
1/2 yellow onion, sliced
1 red pepper, sliced
1 cup mushroom, sliced
1/4 cup fresh basil leaf
2 tablespoons fresh ginger, minced
4 garlic cloves, minced
1/2 tablespoon vegetable oil
1 tablespoon water

Steps:

  • Make a marinade out of 1 egg yolk, 1 Tbs. cornstarch, and 1 Tbs. rice wine by whisking together. Slice the steak against the grain in thin strips, season with salt and pepper and coat well in the marinade. Put in the fridge for 1 hour.
  • Make the sauce out of 1/2 cup chicken broth, 1 Tbs. cornstarch, 2 Tbs. soy sauce, 2 Tbs. rice wine or sherry, 1/2 teaspoons sesame oil, 2 teaspoons sambal olek, 2 Tbs. soy sauce and 1 Tbs. sugar.
  • Heat 1/2 Tbs. oil in a wok or deep skillet over Med-Hi heat. Drain any excess marinade from the steak. Put in the wok and cook until lightly browned, 1 minute or so.
  • Remove the steak from the wok and set aside.
  • Add enough water to the wok to equal about 1 Tbs. Add the ginger and garlic and stir for about 30 seconds.
  • Add the onion mushrooms and broccoli, stir, cover and cook for 2 minutes. Add the red pepper, stir and cook 2 minutes uncovered.
  • Stir in the sauce, 1/4 cup loosely packed basil leaves and steak and cook for 2-3 minutes more uncovered until the sauce has thickened and the veggies are tender crisp.
  • Serve over rice.

Nutrition Facts : Calories 311.8, FatContent 12.3, SaturatedFatContent 4.3, CholesterolContent 46.5, SodiumContent 699.1, CarbohydrateContent 17.9, FiberContent 3.1, SugarContent 6.8, ProteinContent 29.8

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