STIR FRY CORN RECIPES

Name: Beef & vegetable stir-fry
Total time: 40 min
Yield: 4
Ingredients: 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

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

Ingredients

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

STIR MEIN (STIR FRY/LO MEIN) - JUST A PINCH RECIPES

Stir Mein (Stir Fry/Lo Mein) - Just A Pinch Recipes image

Who says you need to get takeout to have Chinese food at home? This chicken stir-fry is so good you'll want to eat this all the time. The sauce is tangy and sweet with a nice nutty taste from the sesame oil. The noodles soak up all the delicious flavors. Get your chopsticks ready for this easy and yummy dinner.

Provided by Michelle Griggs @NOMtasticEats

Categories Chicken

Prep Time 5 minutes

Cook Time 30 minutes

Yield 6

Number Of Ingredients 15

Ingredients

1 package(s) spaghetti or thin spaghetti noodles
2 - boneless skinless chicken breasts
- veggies of your choice (we used 3 cups of frozen stir fry veggies)
SAUCE
1 cup(s) chicken broth
6 tablespoon(s) Hoisin sauce
6 tablespoon(s) soy sauce, low sodium
2 tablespoon(s) Teriyaki sauce
2 tablespoon(s) rice vinegar
2 tablespoon(s) brown sugar, lightly packed
1/2 teaspoon(s) hot sauce (or a sprinkle of hot pepper flakes)
2 teaspoon(s) pure sesame oil
2 teaspoon(s) ginger paste
1 tablespoon(s) corn starch
1 tablespoon(s) cold water

Steps:

Cut up your chicken into bite-sized pieces and add them to a wok or large frying pan. Cook all the way through.
In a separate pot cook the noodles to al dente (just a minute short of the directions). Drain and set aside.
In a small saucepan, add all of the ingredients for the sauce except for the corn starch and the water. Bring to a boil.
Once it is boiling, mix the corn starch and water together. Add to the sauce stirring until it has thickened. Reduce to low and cover.
In the Wok/frying pan add your veggies and half the sauce and cook the veggies through. Once they are no longer raw add the pasta and the rest of the sauce. Toss it all together. Once it's all warm and has had a few minutes to get all the flavors happy together, dish up and serve!!

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BEEF VEGETABLE STIR-FRY FRY | JAMIE OLIVER RECIPES

The crunchy veg in this easy beef stir-fry pick up all the incredible flavours from the meat.
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VegetarianDiet
Calories 529 calories per serving

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.

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STIR MEIN (STIR FRY/LO MEIN) - JUST A PINCH RECIPES

Who says you need to get takeout to have Chinese food at home? This chicken stir-fry is so good you'll want to eat this all the time. The sauce is tangy and sweet with a nice nutty taste from the sesame oil. The noodles soak up all the delicious flavors. Get your chopsticks ready for this easy and yummy dinner.
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