RIB EYE STIR FRY RECIPE RECIPES

ABC RIBEYE STEAK RECIPE | ALLRECIPES

ABC Ribeye Steak Recipe | Allrecipes image

Got some good steaks in the fridge, but the weather isn't cooperating with your grilling plans? Try stir-frying your steaks in this Chinese-inspired dish with mixed Asian ingredients. Quick and easy, always a hit!

Provided by khilker

Categories World Cuisine Asian

Total Time 35 minutes

Prep Time 25 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

3 tablespoons oyster sauce
2 tablespoons soy sauce
1 tablespoon mirin (sweetened rice wine)
2 tablespoons olive oil, divided
1 large red onion, halved and thinly sliced
2 (10 ounce) ribeye steaks, sliced 1/4-inch thick and 1-inch long
8 heads baby bok choy, trimmed
? (12 ounce) package tofu, cut into 1/3-inch cubes
1 (3 ounce) package enoki mushrooms, roots removed

Steps:

Mix oyster sauce, soy sauce, and mirin together in a small bowl to make sauce.
Heat 1 tablespoon oil in a wok or large skillet over high heat until shimmering, about 1 minute. Add red onion; cook and stir until golden, about 1 minute. Transfer to a plate.
Heat remaining 1 tablespoon oil in the same wok over high heat. Add steak; saute to desired doneness, 3 to 5 minutes. Transfer to a plate, reserving juices in the wok.
Return onion to the wok. Stir in bok choy, tofu, and enoki mushrooms. Cook and stir until tofu is heated through and bok choy is wilted, about 3 minutes. Return steak to the wok. Stir in sauce, tossing to coat.

Nutrition Facts : Calories 421.2 calories, CarbohydrateContent 27.5 g, CholesterolContent 50.2 mg, FatContent 23.1 g, FiberContent 10.4 g, ProteinContent 32.8 g, SaturatedFatContent 6.7 g, SodiumContent 1166.6 mg, SugarContent 13.8 g

STIR-FRIED STEAK & VEGGIES RECIPE: HOW TO MAKE IT

Stir-Fried Steak & Veggies Recipe: How to Make It image

Here's a stir-fry that's even faster than Chinese takeout. It's easy, filling and a winner every time. And it can be ready in under 30 minutes for tonight! —Vicky Priestley, Alum Creek, West Virginia

Provided by Taste of Home

Categories Dinner

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1-1/2 cups uncooked instant brown rice
1 tablespoon cornstarch
1/2 cup cold water
1/4 cup reduced-sodium soy sauce
1 tablespoon brown sugar
3/4 teaspoon ground ginger
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon pepper
2 tablespoons canola oil, divided
1 pound beef top sirloin steak, cut into 1/2-inch cubes
1 package (16 ounces) frozen stir-fry vegetable blend, thawed

Steps:

Cook rice according to package directions. Meanwhile, in a small bowl, mix cornstarch, water, soy sauce, brown sugar and seasonings until smooth., In a large nonstick skillet coated with cooking spray, heat 1 tablespoon oil over medium-high heat. Add beef; stir-fry until no longer pink. Remove from pan. Stir-fry vegetables in remaining oil until crisp-tender., Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return beef to pan; heat through. Serve with rice.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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