FLAVORFUL BEEF STIR-FRY RECIPE | ALLRECIPES
A beef stir-fry that has wonderful flavors without using a ton of spices. Fresh ginger mixes will with the soy sauce and makes a quick and easy sauce. Lots of veggies add color and crunch.
Provided by Kitchenista Jane
Categories Chinese Recipes
Total Time 1 hours 10 minutes
Prep Time 10 minutes
Cook Time 1 hours 0 minutes
Yield 4 servings
Number Of Ingredients 17
Steps:
- Bring brown rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 45 to 50 minutes.
- Combine cornstarch, sugar, soy sauce, and wine in a small bowl until smooth. Stir in ginger; toss beef in sauce to coat.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook and stir broccoli, carrots, pea pods, and onion for 1 minute. Stir in water chestnuts, Chinese cabbage, and bok choy; cover and simmer until vegetables are tender, about 4 minutes. Remove from skillet and keep warm.
- In same skillet, heat 1 tablespoon oil over medium-high heat. Cook and stir beef until desired degree of doneness, about 2 minutes per side for medium. Return vegetables to skillet; cook and stir until heated through, about 3 minutes. Serve over rice.
Nutrition Facts : Calories 664.9 calories, CarbohydrateContent 104.6 g, CholesterolContent 38.6 mg, FatContent 13.8 g, FiberContent 11.7 g, ProteinContent 30.5 g, SaturatedFatContent 3 g, SodiumContent 1593.6 mg, SugarContent 12 g
CHICKEN AND BROCCOLI STIR-FRY RECIPE - BETTYCROCKER.COM
Don’t bother calling for takeout tonight! You can quickly cook this easy chicken and broccoli stir fry instead. The high heat of the stir fry process means the dish cooks quickly, so you can have a better-than-takeout meal on the table in less than half an hour.
Provided by Betty Crocker Kitchens
Total Time 28 minutes
Prep Time 15 minutes
Yield 4
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon of the oil in 12-inch skillet over medium-high heat. Add chicken, garlic and gingerroot; stir-fry 2 to 3 minutes or until chicken is brown.
- Add onion, carrots, 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring twice.
- Add broccoli, mushrooms and bell pepper. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are crisp-tender.
- Mix cornstarch with remaining 1/4 cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened. Serve over noodles.
Nutrition Facts : Calories 430 , CarbohydrateContent 57 g, CholesterolContent 70 mg, FatContent 1 , FiberContent 5 g, ProteinContent 32 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Serving, SodiumContent 1180 mg, SugarContent 7 g, TransFatContent 0 g
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