STIR FRY STEAK AND VEGGIES RECIPES
STIR-FRIED STEAK AND VEGGIES RECIPE: HOW TO MAKE IT
There's just enough ginger, chili powder and garlic powder in the sauce to spark the taste of this enjoyable steak specialty. For variety, you can substitute chicken or pork for the sirloin. If I'm in a hurry or don't have fresh vegetables on hand, I'll reach for two bags of frozen stir-fry vegetables instead.
Provided by Taste of Home
Categories Dinner
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, whisk together the first eight ingredients until smooth; set aside. , In a skillet or wok, stir-fry steak in oil for 3-5 minutes. Add broccoli, cauliflower, onion, carrots and soy sauce mixture; cover and cook for 8 minutes or until vegetables are crisp-tender, stirring occasionally. Serve over rice.
Nutrition Facts : Calories 286 calories, FatContent 13g fat (3g saturated fat), CholesterolContent 63mg cholesterol, SodiumContent 1008mg sodium, CarbohydrateContent 17g carbohydrate (10g sugars, FiberContent 4g fiber), ProteinContent 26g protein.
STIR-FRY RECIPES - BBC GOOD FOOD
Sizzle up one of our fragrant stir-fry recipes for a speedy midweek meal. Season your wok with everything from Singapore noodles and chicken chow mein to pad Thai and special fried rice.
Provided by Good Food team
Number Of Ingredients 1
More about "stir fry steak and veggies recipes"
STIR-FRY RECIPES - BBC GOOD FOOD
Sizzle up one of our fragrant stir-fry recipes for a speedy midweek meal. Season your wok with everything from Singapore noodles and chicken chow mein to pad Thai and special fried rice.
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BEEF STIR-FRY RECIPES - BBC GOOD FOOD
Rustle up one of our speedy beef stir-fries for a lighter alternative to a takeaway. Choose from Chinese-style beef in black bean sauce, stir-fry chilli beef and much more.
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EASY VEGETABLE STIR FRY | JAMIE OLIVER VEGETARIAN RECIPES
Super-quick and packed with veg, this is the perfect weeknight dinner fix. Carrots are full of vitamin C, which means this stir-fry will give your immune system a boost and help keep away any coughs and colds. Plus, eggs are a great addition to this otherwise vegan dish. As well as being a source of protein they also contain essential vitamins and minerals, including vitamin D, which a lot of us are guilty of being deficient in. Get your veg prepped first and your pan super-hot and you’re away to go!
From jamieoliver.com
Total Time 35 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 676 calories per serving
From jamieoliver.com
Total Time 35 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 676 calories per serving
- Preheat the oven to 200°c/gas mark 6, fill a small pan with salted water and bring to the boil over a high heat.
- Cut the broccoli into small florets. Peel and trim the stalk, ginger and garlic, then finely slice. Remove the core and seeds from the pepper and finely slice. Trim the spring onions and roughly slice, separating the green and white parts.
- Toss the pepper and broccoli in 1 ½ tablespoons of oil in a small roasting tray, and season well. Roast in the hot oven for 20 minutes, or until charred.
- Meanwhile, add the rice to the pan cook for 8 to 10 minutes, or until just tender. Drain, then spread out on a plate to cool.
- Peel the carrots, halve lengthways and finely slice at an angle. Squeeze the lime juice into a bowl and mix in half the soy. In another bowl, crack the egg and mix with the remaining soy.
- Check your veggies in the oven, drizzle over the honey and roast for 5 minutes more. Remove and put to one side.
- Place a large non-stick frying pan on a medium heat, scatter in the peanuts and toast, then tip onto a board.
- Heat 2 tablespoons of oil in the hot pan and turn the heat up to high. Add the green part of the spring onions and the rice, stir-frying until the rice is broken up and hot.
- Pour the egg into one side of the pan. Lightly scramble, then fold into the rice. Tip onto a plate and season.
- Wipe the pan with kitchen paper and return to the heat with 1 tablespoon of oil. Add the carrot and broccoli stalk and stir-fry for 2 to 3 minutes, then add the garlic, ginger and white part of the spring onions and cook for 2 more minutes before adding the roasted veggies.
- Add the lime mixture, toss well and add a splash of water if necessary. Taste and season to perfection.
- Roughly chop the toasted peanuts and sprinkle on top, serving the eggy rice on the side.
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BEEF STIR-FRY RECIPES - BBC GOOD FOOD
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EASY VEGETABLE STIR FRY | JAMIE OLIVER VEGETARIAN RECIPES
Super-quick and packed with veg, this is the perfect weeknight dinner fix. Carrots are full of vitamin C, which means this stir-fry will give your immune system a boost and help keep away any coughs and colds. Plus, eggs are a great addition to this otherwise vegan dish. As well as being a source of protein they also contain essential vitamins and minerals, including vitamin D, which a lot of us are guilty of being deficient in. Get your veg prepped first and your pan super-hot and you’re away to go!
From jamieoliver.com
Total Time 35 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 676 calories per serving
From jamieoliver.com
Total Time 35 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 676 calories per serving
- Preheat the oven to 200°c/gas mark 6, fill a small pan with salted water and bring to the boil over a high heat.
- Cut the broccoli into small florets. Peel and trim the stalk, ginger and garlic, then finely slice. Remove the core and seeds from the pepper and finely slice. Trim the spring onions and roughly slice, separating the green and white parts.
- Toss the pepper and broccoli in 1 ½ tablespoons of oil in a small roasting tray, and season well. Roast in the hot oven for 20 minutes, or until charred.
- Meanwhile, add the rice to the pan cook for 8 to 10 minutes, or until just tender. Drain, then spread out on a plate to cool.
- Peel the carrots, halve lengthways and finely slice at an angle. Squeeze the lime juice into a bowl and mix in half the soy. In another bowl, crack the egg and mix with the remaining soy.
- Check your veggies in the oven, drizzle over the honey and roast for 5 minutes more. Remove and put to one side.
- Place a large non-stick frying pan on a medium heat, scatter in the peanuts and toast, then tip onto a board.
- Heat 2 tablespoons of oil in the hot pan and turn the heat up to high. Add the green part of the spring onions and the rice, stir-frying until the rice is broken up and hot.
- Pour the egg into one side of the pan. Lightly scramble, then fold into the rice. Tip onto a plate and season.
- Wipe the pan with kitchen paper and return to the heat with 1 tablespoon of oil. Add the carrot and broccoli stalk and stir-fry for 2 to 3 minutes, then add the garlic, ginger and white part of the spring onions and cook for 2 more minutes before adding the roasted veggies.
- Add the lime mixture, toss well and add a splash of water if necessary. Taste and season to perfection.
- Roughly chop the toasted peanuts and sprinkle on top, serving the eggy rice on the side.
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Jun 24, 2018 · This pepper steak stir fry is thinly sliced flank steak cooked with red and green bell peppers in a savory sauce. A quick and easy meal that tastes even better than take out! I always order pepper steak …
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