STIR FRY WITH PASTA 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

VEGETARIAN STIR-FRY RECIPES - BBC GOOD FOOD

Vegetarian stir-fry recipes - BBC Good Food image

Whip up a meat-free feast in no time with delicious veggie stir-fries packed with wholesome ingredients and vibrant Asian flavours to excite the senses.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

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TOFU STIR FRY RECIPE | JAMIE OLIVER VEGETARIAN RECIPES

A brilliantly simple, flavour-packed supper for two – get stuck in to this tasty stir-fry!
From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet
Calories 399 calories per serving

1. Place a frying pan or wok over a high heat. Add the cashew nuts, then 30 seconds later add the sesame seeds. Toss for a further 30 seconds until golden, then tip into a bowl.
2. Cut the tofu into cubes, then place in a bowl and dust with the cornflour and a pinch of sea salt and black pepper.
3. Add a good lug of oil to the pan or wok and place back over a medium-high heat.
4. Fry the tofu until golden and crisp, then scoop it out of the pan with a slotted spoon and set aside on a plate lined with kitchen paper. While it’s still warm, drizzle with honey and scatter over the nuts and seeds.
5. Peel and slice the garlic and ginger, then trim and slice the spring onions on an angle. Slice the chillies (if using), cut the broccoli into florets, then slice the pepper. Halve the sweetcorn lengthways.
6. Return the pan to a medium heat and add the garlic, ginger, spring onions and chillies (if using). Stir-fry for 30 seconds, or until the garlic turns golden.
7. Add your vegetables and stir-fry for a further 4 minutes. Squeeze in the juice from half the lime and add a splash of soy sauce.
8. Tip the vegetables into bowls, top with the crispy tofu and serve with the remaining lime wedges and some chilli sauce, if you like extra heat.

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THAI BEEF STIR-FRY RECIPE: HOW TO MAKE IT - TASTE OF HOME

A distinctive peanut sauce complements this colorful combination of tender sirloin strips, cauliflower, carrots, broccoli and mushrooms. I like to dish it up over spaghetti, but you could use fried noodles instead. —Janice Fehr, Austin, Manitoba
From tasteofhome.com
Reviews 4.9
Total Time 40 minutes
Category Dinner
Cuisine Asia, Thai
Calories 586 calories per serving

In a small bowl, combine the first 8 ingredients until smooth; set aside. In a large cast-iron skillet or wok, stir-fry beef in 3 tablespoons oil until meat is no longer pink. Remove and keep warm., In the same skillet, stir-fry broccoli, cauliflower and carrots in remaining oil for 5 minutes. Add mushrooms; stir-fry until the vegetables are crisp-tender, 3-5 minutes., Stir broth mixture and add to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; add beef and peanut butter. Cook and stir over medium heat until peanut butter is blended. Serve with spaghetti. Sprinkle with peanuts.

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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.

See details

VEGETARIAN STIR-FRY RECIPES - BBC GOOD FOOD

Whip up a meat-free feast in no time with delicious veggie stir-fries packed with wholesome ingredients and vibrant Asian flavours to excite the senses.
From bbcgoodfood.com

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From justapinch.com
Reviews 4
Category Chicken
Cuisine Asian

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