- Meat and poultry
- Beef stir fry
I ask my butcher to slice the beef for this recipe - thinner than a millimetre is best - and vary the vegetables according to the season.
1 person made this
- 250g green beans, trimmed
- 250g asparagus tips
- 3 tablespoons olive oil
- 300g white mushrooms, sliced if large
- 400g beef, very thinly sliced
- 250g garden peas, shelled
- 50ml soy sauce
- 50g mixed nuts - cashew, pistachio and almonds
- 1 pinch dried thyme
- salt and ground black pepper
MethodPrep:10min ›Cook:15min ›Ready in:25min
- Bring a large pan of salted water to the boil and cook the green beans until tender, about 10 minutes. Add the asparagus tips during the last 4 minutes of cooking; drain.
- Meanwhile, heat the olive oil in a wok over high heat and cook and stir the mushrooms until golden, about 5 minutes. Stir in the beef slices, the garden peas and the soy sauce and cook until the beef is no longer pink, about 12 minutes.
- Stir in the green beans, asparagus tips and nuts and cook just until heated through, about 2 minutes. Season with thyme, salt and pepper.
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Spicy Stir Fried Beef and Vegetables
Beef, a slew of colorful veggies, and a savory gingery sauce, all piled on a bed of noodles.
Gary won’t be leaving me for a young floozy tonight. At least not until after dinner.
When I found some really good looking beef already cut into “stir-fry strips” I knew it was my husband’s lucky day. Meat plus stir fry? This is certainly proof that there is a higher being, at least in Gary’s assessment of the universe.
Here’s something it took me a while to figure out. If you have a small arsenal of Asian ingredients in the fridge and pantry (things like soy sauce, oyster sauce, chili sauce, black bean garlic sauce, sesame oil, chili oil, hoisin sauce, fish sauce, miso paste—not necessarily all, even some), you are then free to play around with different mixtures of the bunch, and dilute them with a bit of water or broth, and maybe a slug of mirin or dry sherry, and you have made yourself a stir fry sauce.
- 1 pound fresh asparagus
- 12 ounces top round steak, cut into thin strips
- 3 tablespoons all-purpose flour
- ¼ cup lite soy sauce
- ¼ cup water
- 2 garlic cloves, minced
- 1 tablespoon dark sesame oil, divided
- 1 tablespoon hoisin sauce
- ¼ teaspoon dried crushed red pepper
- 4 small carrots, cut diagonally into 1/4-inch-thick slices
- 1 small red bell pepper, cut into thin strips
- ½ cup sliced fresh mushrooms
- 5 green onions, cut into 1-inch pieces
- 2 cups hot cooked rice
Snap off tough ends of asparagus cut spears into 1-inch pieces, and set aside.
Dredge steak in flour set aside.
Stir together soy sauce, 1/4 cup water, garlic, 1 teaspoon sesame oil, hoisin sauce, and crushed red pepper.
Heat remaining 2 teaspoons oil in a large skillet or wok over medium-high heat 2 minutes. Add beef and carrot, and stir-fry 4 minutes. Add soy sauce mixture, and stir-fry 1 minute. Add asparagus, bell pepper, mushrooms, and green onions, and stir-fry 3 minutes. Serve over rice.
Vegetable Stir-fry: Omit round steak and flour, and stir-fry vegetables as directed above.
Stir Fry Recipes For When You're After A Super-Fast And Delicious Weeknight Meal
Let's face it, who doesn't love stir fry? Noodles, vegetables and the addition of some sort of meat (or meat-alternative), it's pretty much a win/win. It's one of our go-to meals for when we're after something fast and delicious, and it couldn't be more versatile! You can use up any leftover veg you have lurking in the fridge, make your own stir fry sauce (or not, no judgement here) and pair it with some easy-to-make fried rice, too.
Need some recipes? We've got you covered! Check out our favourite recipes now, with everything from Honey Garlic Chicken Stir Fry to Beef and Broccoli Stir Fry.
The best part of this chicken stir fry is how versatile it can be. Broccoli and bell peppers are great, but pretty much any vegetable you have in the fridge will work, too.
WHAT IS TERIYAKI SAUCE MADE OF?
If you have never made your own teriyaki sauce before, it is very simple to make with just a few pantry ingredients and I love how you can customize it to just your taste – sweeter, more savory, or more of a ginger, garlic or chili kick.
Traditional teriyaki sauce is equal parts soy and mirin (a sweet cooking sake) and sugar to taste. Another version of simple teriyaki is equal parts soy sauce to granulated sugar. Instead, I’ve gone all sort of non-traditional and combined Hawaiian teriyaki sauce with my secret ingredient Asian Sweet Chili Sauce.
The pineapple juice adds the fruity tang and the Asian Sweet Chili Sauce replaces some of the sugar with sweet heat infused with red chilies, garlic and ginger – a depth of flavor that can’t be beat. I added some cider vinegar to add back some tanginess and balance the sweetness along with additional garlic and ginger to create a dynamic teriyaki sauce that envelops every nook and cranny of the juicy beef and stir-fried veggies. And still, you’ll want to lick your plate.
Tender marinated beef steak strips with mixed stir fry vegetables, and spaghetti pasta!
School has officially started! What does that mean? It means that Monday through Friday, I make quick & easy meals, if not one of my many Crock-Pot freezer meals! Whenever I make a quick & easy meal it’s usually a one pot or skillet meal, that takes under 45 minutes. One of my favorite things to make during the week is stir fry. Sometimes I get bored with the same old stir fry over rice, so lately I’ve been making spaghetti stir fry!
In this post I’m going to show you how I make my Beef & Vegetable Spaghetti Stir fry!
First things first.. If you don’t eat beef, you can use chicken, or shrimp, or etc. I actually have different spaghetti stir fry recipes that I’ll share in the future, but for now I’ll show you how I make my beef version.
So for the beef, I use flank steak. Yes, I know that it’s not a cheap cut, however I make sure to buy it whenever it’s on sale, and I stock up on it. I find that flank steak is always tender, which is a plus for me, because I can not stand tough meat!
I use frozen vegetables for most of my stir frys. My favorite one is the Oriental blend that has baby corn, water chestnuts, broccoli, carrots, and etc.
I keep my beef & vegetable spaghetti super simple, but it always comes out fabulous. My son even likes it. Check out the finished product.
Beef Noodle Stir Fry
Yield: 4 servings
prep time: 10 minutes
cook time: 15 minutes
total time: 25 minutes
The easiest stir fry ever! And you can add in your favorite veggies, making this to be the perfect clean-out-the-fridge type meal!
- 2 (7-ounce) refrigerated udon noodles, seasoning sauce packets discarded*
- 1 tablespoon olive oil
- 8 ounces beef top sirloin filet, thinly sliced across the grain
- 8 ounces cremini mushrooms, sliced
- 6 ounces broccoli florets
- 2 carrots, diced
For the sauce
- 1/3 cup reduced sodium soy sauce
- 3 tablespoons oyster sauce
- 1 tablespoon brown sugar, packed
- 1 tablespoon freshly grated ginger
- 2 cloves garlic, pressed
- 1 teaspoon sesame oil
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon ground black pepper
- In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, ginger, garlic, sesame oil, red pepper flake and ground black pepper set aside.
- In a large pot of boiling water, cook udon noodles according to package instructions drain well.
- Heat olive oil in a large skillet over medium high heat. Add beef and cook, flipping once, until browned, about 3-4 minutes set aside.
- Stir in mushrooms, broccoli and carrots to the skillet. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in udon noodles, beef and soy sauce mixture until well combined, about 2-3 minutes.
- Serve immediately.
*Udon is Japanese-style thick wheat noodles and can be found in the refrigerated aisle of your local grocery store.
Frozen vegetables tend to have more water from melting ice. It is best to thaw the frozen vegetables completely before using.
Also frozen veggies can easily get soggy. Make sure to add it in after the meat is well cooked so it doesn't get softer than it already is from being stir fried for too long.
Did you find this recipe helpful? Share with your family and friends. Tag @mydiasporakitchen on Instagram when you make this recipe or any recipe using the McCormick® One recipe Seasoning mix. Follow the link to see the variety and pick your fav.
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Ground Beef Stir Fry
Beef Stir Fry today, guys. A super-cheap, no-frills, easy dinner of satisfying ground beef and crisp vegetables, with a rich, savoury sauce to coat it all.
It’s got no special international ingredients (oyster sauce, hoisin sauce, Shaoxing wine, bean paste, or anything else) that might deter you. It’s just an assumably inauthentic, North American interpretation of a Chinese beef stir fry, made with basic grocery store staples that my mom had in her pantry while we grew up in the early 90s.
I have been mulling over many questions this year so far, with my purpose for this blog being high on the list.
For the first many years of Foodess, I was sharing spontaneously all of my favourite basic comfort-food recipes.
Then I started reading lots of food magazines and other blogs and began sharing more “aspirational” recipes – things that I would schedule the time to cook and shoot, rather than just sharing what I was already cooking.
THEN I got super interested in photography, and my focus started to lean more toward sharing the things that were pretty to photograph.
And in all of this evolving, I have kind of lost track of my aim. I have been gliding week to week, project to project, just in the flow of things. It was lovely, but the months kept passing without any newness or direction.
I took some time to really reflect and re-focus this summer and I was able to nail down the topic pillars that I’m totally passionate about. The comfort food, first and foremost. The cooking chemistry nuggets from my science degree and years spent as a food specialist in a test kitchen (remember Tuesday Tips?). The meal planning and eating well strategies from my back-in-the-day experience as a consulting dietitian (I used to plan weeks of meals for clients, including recipes and shopping lists!). The personal journalling. And, finally, the instructional articles (photography resources, like I used to, and lots more business resources).
And so that brings us around to ground beef stir fry. Or hamburger stir fry, as we called it growing up. (Do you call all ground beef “hamburger” or is that a Canadian East Coast thing?) A recipe snugly nestled in the comfort food pillar, which is central and foremost to the heart of this blog. Y’know, the meals I just happen to be cooking for myself and my family and would like to share with you.
(Side note: did you know it actually takes more grit and discipline to take simple photos of dinner as I’m cooking it — while I’m hungry and the kids are pulling on my pant legs — than it does for me to schedule a day to bake and shoot a teetering White Forest Cake??)
To start this easy, healthy dinner, brown some ground beef in a wok or dutch oven. Add some chopped vegetables – about 8 cups raw – and stir fry them. I grew up on bags of frozen stir-fry mix, with broccoli, carrots, baby corn and water chestnuts. They’re not my preference, as I find them watery and a bit soggy, but you know what? They get the job done, are economical, pre-chopped, and as healthy as fresh, so you just do you. Especially on a Monday after a long day working/momming/whatever fills your time.
To make the versatile, all-purpose stir-fry sauce, whisk together soy sauce, garlic and/or ginger, and cornstarch while the veggies cook. Once no lumps remain, gradually whisk in the broth.
Toss the beef back into the pot with the veg, add the sauce, and when it thickens up, it’s done. Serve over hot rice and dinner is on the table.
Stay tuned for upcoming articles in all the other pillars – I’m shooting three food photography tutorials tomorrow, and have cooking resources, meal planning strategies, and lots of other things I’m super excited about in the pipelines!
The key to making beef tender in a stir fry is to make sure that you slice it properly. Remember to slice it thinly and against the grain (or the muscle fibers in the meat). Pretty much any cut of meat will work for Beef Stir Fry:
- Sirloin Steak (my go-to!): A lean, juicy and mid-priced cut. Also good for grilling or making into kebabs/skewers.
- Chuck Steak: A lean, chewy and budget-friendly steak. Since this cut comes from the shoulder region of the cow, it can be a bit tougher. However, when allowed to marinate overnight, this cut can be tender and juicy. Try to find a chuck steak that was cut from the top shoulder blade, which contains the most fat marbling in the chuck region.
- Tri-tip: A large, triangular and mid-priced cut. It’s boneless and fairly tender. Tri-tip is most popular on the grill.
- Ribeye: A rich, fully-marbled and more expensive cut. This cut is so deliciously tender that it is often eaten all on its own.
- Flank Steak: A lean, boneless and budget-friendly cut. Flank steak is cut pretty thin, which makes it perfect for stir fry.
Can I use chicken instead? I f you’re using chicken make sure that you give it longer on each side so that it’s fully cooked in the middle. I recommend using a thinner cut of chicken. If you’re using any other type of meat just make sure that you cook it fully and do your best to get a good sear on it.
Can I make it in the slow cooker? You can make this in the slow cooker but you won’t get that same crispy sear on it. Add your beef along with all of the ingredients for your sauce in the slow cooker and cook on high in 2-3 hours or on low for 4-5 hours. Afterward, you can add in your sauteed veggies and let it sit until warmed through.
Can I use frozen veggies? Costco has a frozen vegetable medley bag that works great for Chinese style stir fry. If you decide to go that route just take more time when you are sauteing your veggies until they have warmed through and you are satisfied with the texture.
What is hoisin sauce? It is a thick sweet and sour sauce
Is this healthy? Mongolian beef isn’t the healthiest option because it is fried beef. Adding veggies and using low sodium soy sauce does help the matter.