THAI BEEF STIR FRY RECIPE RECIPES

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BEEF ORANGE STIR-FRY RECIPE: HOW TO MAKE IT



Beef Orange Stir-Fry Recipe: How to Make It image

This dinner for two is loaded with lots of flavor and color. Red pepper flakes add a little kick to the orange beef sauce, and the tender veggies add a pop of color. — Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 2 servings.

Number Of Ingredients 11

1 tablespoon cornstarch
1/4 cup cold water
1/4 cup orange juice
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon sesame oil
Dash crushed red pepper flakes
1/2 pound boneless beef sirloin steak, cut into thin strips
2 teaspoons canola oil, divided
3 cups frozen sugar snap stir-fry vegetable blend, thawed
1 garlic clove, minced
1 cup hot cooked rice

Steps:

  • In a small bowl, combine the first 6 ingredients until smooth; set aside., In a large skillet or wok, stir-fry beef in 1 teaspoon oil until no longer pink, 3-4 minutes. Remove with a slotted spoon and keep warm., Stir-fry vegetable blend and garlic in remaining oil for 3 minutes. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Add beef; heat through. Serve with rice.

Nutrition Facts : Calories 390 calories, FatContent 11g fat (3g saturated fat), CholesterolContent 64mg cholesterol, SodiumContent 396mg sodium, CarbohydrateContent 41g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 26g protein. Diabetic Exchanges 3 lean meat

THAI CHICKEN STIR-FRY RECIPE: HOW TO MAKE IT



Thai Chicken Stir-Fry Recipe: How to Make It image

Instead of having takeout at lunch, why not whip up this delicious meal? Thanks to the convenient frozen veggies, you can enjoy this Thai recipe in minutes. —Sally Bailey, Wooster, Ohio

Provided by Taste of Home

Categories     Dinner

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 4 servings.

Number Of Ingredients 11

1 pound boneless skinless chicken breasts, cut into 1-inch strips
1 tablespoon olive oil
1 package (16 ounces) frozen stir-fry vegetable blend, thawed
1/4 cup unsweetened apple juice
1/4 cup soy sauce
1/4 cup creamy peanut butter
2 tablespoons brown sugar
2 teaspoons garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper
Hot cooked rice

Steps:

  • In a large skillet or wok, stir-fry chicken in oil for 3-4 minutes or until no longer pink. Stir in vegetable blend; cook, uncovered, for 4-6 minutes or until vegetables are tender., Meanwhile, in a small bowl, combine the apple juice, soy sauce, peanut butter, brown sugar, garlic powder, ginger and cayenne. Stir into chicken mixture; heat through. Serve with rice.

Nutrition Facts : Calories 363 calories, FatContent 14g fat (3g saturated fat), CholesterolContent 63mg cholesterol, SodiumContent 1100mg sodium, CarbohydrateContent 28g carbohydrate (11g sugars, FiberContent 5g fiber), ProteinContent 32g protein.

More about "thai beef stir fry recipe recipes"

BEEF ORANGE STIR-FRY RECIPE: HOW TO MAKE IT
This dinner for two is loaded with lots of flavor and color. Red pepper flakes add a little kick to the orange beef sauce, and the tender veggies add a pop of color. — Taste of Home Test Kitchen
From tasteofhome.com
Reviews 4.7
Total Time 25 minutes
Category Dinner
Calories 390 calories per serving
  • In a small bowl, combine the first 6 ingredients until smooth; set aside., In a large skillet or wok, stir-fry beef in 1 teaspoon oil until no longer pink, 3-4 minutes. Remove with a slotted spoon and keep warm., Stir-fry vegetable blend and garlic in remaining oil for 3 minutes. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Add beef; heat through. Serve with rice.
See details


THAI CHICKEN STIR-FRY RECIPE: HOW TO MAKE IT
Instead of having takeout at lunch, why not whip up this delicious meal? Thanks to the convenient frozen veggies, you can enjoy this Thai recipe in minutes. —Sally Bailey, Wooster, Ohio
From tasteofhome.com
Reviews 4.7
Total Time 25 minutes
Category Dinner
Cuisine Asia, Thai
Calories 363 calories per serving
  • In a large skillet or wok, stir-fry chicken in oil for 3-4 minutes or until no longer pink. Stir in vegetable blend; cook, uncovered, for 4-6 minutes or until vegetables are tender., Meanwhile, in a small bowl, combine the apple juice, soy sauce, peanut butter, brown sugar, garlic powder, ginger and cayenne. Stir into chicken mixture; heat through. Serve with rice.
See details


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My kids rated it 10/10, even my picky eater!! I doubled the recipe for two bags of frozen stir fry veggies. I reduced the soy sauce (and used low sodium soy sauce) to 1 1/2 tbsp, used 1/4 tsp dry ginger instead of fresh ginger, only used 1 1/2 tsp corn starch and used brown sugar instead of white. I used frozen stir fry …
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