Steak Stir Fry

Stir Fry is a quick and nutritious meal to make.   This recipe comes together quickly and is very easy to make. Slice  some carrots, peppers, steak, onions; add some garlic and ginger.  Cook the ingredients separately, and then add to a stiry fry sauce and serve with rice.  Your dinner is ready to enjoy with your family.
Note:  I threw in about 4 ounces of mushrooms because I had them on hand.
Steak Stir Fry
Taste of Home Ingredients:
1 teaspoon beef bouillon granules
1 cup boiling water
2 tablespoons cornstarch
1/3 cup soy sauce
1 pound beef top sirloin steak, cut into thin strips
1 garlic clove, minced
1 teaspoon ground ginger
1/4 teaspoon pepper
2 tablespoons canola oil, divided
1 large green pepper, julienned
1 cup julienned carrots or sliced celery
5 green onions, cut into 1-inch pieces
Hot cooked rice

Directions:

1. Dissolve bouillon in water. Combine the cornstarch and soy sauce until smooth; add to bouillon. Set aside. Toss beef with garlic, ginger and pepper. In a large skillet or wok over medium-high heat, stir-fry beef in 1 tablespoon oil until meat is no longer pink; remove and keep warm.
2. Heat remaining 1 tablespoon oil; stir-fry vegetables until crisp-tender. Stir soy sauce mixture and add to the skillet; bring to a boil. Cook and stir for 2 minutes. Return meat to pan and heat through. Serve with rice.

Makes 4 servings

Beef Stir-Fry With Bell Peppers And Black Pepper Sauce

Stir Fry is one meal that pleases the family.   Meat and veggies cooked in a rich and flavorful sauce - deliciousness in one pan.  I like it because it is an easy one pan meal to  prepare. In this recipe there is not a bunch of different veggies- just peppers.  I enjoy cooking with peppers because they add a very nice mild sweet flavor to dishes.  The mellow sweet flavor is complimented by the peppery punch in the sauce.  Add some fresh ginger, garlic, and scallions -  just delicious.

Make this dish some night and enjoy its wonderful flavors.


Beef Stir-Fry With Bell Peppers And Black Pepper Sauce

From Cook's Illustrated Magazine

Ingredients:

1 tablespoon plus 1/4 cup water
1/4 teaspoon baking soda
1 pound flank steak, trimmed, cut into 2- to 2 1/2-inch strips with grain, each strip cut crosswise  against grain into 1/4-inch thick slices
3 tablespoons soy sauce
3 tablespoons dry sherry or Chinese rice wine
3 teaspoons cornstarch
2 1/2 teaspoons packed light brown sugar
1 tablespoon oyster sauce
2 teaspoons rice vinegar
1 1/2 teaspoons toasted sesame oil
2 teaspoons coarsely ground pepper
3 tablespoons plus 1 teaspoon vegetable oil
1 red  bell pepper, stemmed, seeded, and cut into 1/4-inch-wide strips
1 green bell pepper, stemmed, seeded, and cut into 1.4-inch-wide strips
6 scallions, white parts sliced thin on bias, green parts cut into 2-inch pieces
3 garlic cloves, minced
1 tablespoon grated fresh ginger
Cooked rice

Directions:
1. Combine 1 tablespoon water and baking soda in medium bowl.  Add beef and toss to coat.  Let sit at room temperature for 5 minutes.
2. Whisk 1 tablespoon soy sauce, 1 teaspoon sherry, 1 1/2 teaspoons cornstarch, and 1/2 teaspoon sugar together in a small bowl.  Add soy sauce mixture to beef, stir to coat, and let sit at room temperature for 15 to 30 minutes.
3. Whisk remaining 1/4 cup water, remaining 2 tablespoons soy sauce, remaining 2 tablespoon sherry, remaining 1 1/2 teaspoons cornstarch, remaining 2 teaspoons sugar, oyster sauce,  vinegar, sesame oil, and pepper together in second bowl.
4. Heat 2 teaspoons vegetable oil in 12-inch non stick skillet over high heat until just smoking.  Add half of beef in single layer.   Cook without stirring for 1 minute.  Continue to cook stirring occasionally, until spotty brown on both sides, about 1 minute longer.  Transfer to bowl. Repeat with remaining beef and 2 teaspoons vegetable oil.
5.  Return skillet to high heat, add 2 teaspoons vegetable oil, and heat until beginning to smoke.  Add bell peppers and scallion greens and cook, stirring occasionally, until vegetables are spotty brown and crisp tender, about 4 minutes.  Transfer vegetables to bowl with beef.
6.  Return now-empty skillet to medium-high heat and add remaining 4 teaspoons vegetable oil, scallion whites, garlic, and ginger.  Cook, stirring frequently, until lightly browned, about 2 minutes.  Return beef and vegetables to skillet and stir to combine.
7.  Whisk sauce to recombine.   Add to skillet and cook, stirring constantly, until sauce has thickened, about 30 seconds.  Serve immediately over cooked rice.

Chicken and Broccoli Stir Fry

I was glancing through my issue of Cook's Country magazine and I ran across a delicious recipe for Beef and Broccoli Stir Fry.  We have had beef already this week so I decided to substitute chicken for the beef.  The recipe turned out great.  I made a delicious tasting stir fry that was just-as-good or better than I have had a local restaurants .



Chicken and Broccoli Stir Fry
From Cook's Country Magazine adapted very slightly by From My Southwest Kitchen

Ingredients:
1 1/2 pound chicken breast cut into bite-size pieces
1/4 cup oyster sauce
1 1/2 tablespoons cornstarch
1 tablespoon water
1/4 teaspoon baking soda
3 scallions, white parts sliced thin, green parts cut into 1-inch pieces
3 tablespoons vegetable oil
6 garlic cloves,minced
2 teaspoons grated fresh ginger
1/4 cup chicken broth
2 tablespoons soy sauce
1 tablespoon sugar
1 pound broccoli florets, cut into 1 1/2-inch pieces

Directions:
1. Whisk 1 tablespoon oyster sauce, 1 tablespoon cornstarch, water and baking soda together in a medium bowl.  Add chicken, stir to coat, and let sit at room temperature for 15 to 30 minutes.
2. Combine scallion whites, 2 tablespoons oil, garlic, and ginger in second bowl.  Whisk broth, soy sauce, sugar, reminding 3 tablespoons oyster sauce, and remaining 1 1/2 teaspoons cornstarch together in third bowl.
3. Heat remaining 1 tablespoonful  oil in 12-inch nonstick skillet over high heat until just smoking.  Add chicken to skillet.   Stir and continue to cook until chicken is no longer pink.
4. Stir in scallion mixture and cook until fragrant, about 1 minute.  Whisk broth mixture to recombine.  Add broth mixture and broccoli to skillet, cover, and cook until broccoli is crisp-tender, about 3 minutes, shaking skillet occasionally to redistribute contents.  Off heat, stir in scallion greens.  Serve.

Serves 4

Beef Noodle Stir Fry

Stir Fry is a wonderful quick meal to make for dinner.  My family loves having Stir Fry.   You have veggies, meat or fish, all cooked together in a wonderful sauce.  You can serve it over noodles or rice.

This recipe for Beef Noodle Stir Fry has beef, mushrooms, broccoli and carrots cooked in a sauce of soy sauce, oyster sauce, brown sugar, ginger, garlic, sesame oil, red pepper flakes and ground black pepper.   You then add in some cooked udon noodles and stir.

Deliciousness in every bite.   Noodles with a flavorful sauce clinging to them with tasty bites of beef, broccoli, and mushrooms.  A meal you will be proud to serve your family and friends.

Beef Noodle Stir Fry
Damn Delicious

INGREDIENTS:
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

DIRECTIONS:
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.

Serves 4