Need receipe for beef stirfry never made it before?

Question

I have the meat and vegetables I want to use just not sure how to put it all together. I really never made stirfry so not sure how complicated it is??

Answer 1

Beef and Vegetable Stir-Fry

Prep Time: 10 min
Total Time: 25 min
Makes: 4 servings

2 cups instant brown rice, uncooked
1/4 cup lite soy sauce
2 Tbsp. KRAFT Light CATALINA Reduced Fat Dressing
3/4 tsp. ground ginger
1 lb. beef flank steak, cut into thin strips
2 tsp. cornstarch
1 bag (16 oz.) Oriental style frozen stir-fry vegetables, thawed, drained
1/4 cup PLANTERS Dry Roasted Peanuts

PREPARE rice as directed on package. Meanwhile, mix soy sauce, dressing and ginger until well blended; set aside.
TOSS steak with cornstarch. Spray large nonstick skillet with cooking spray; heat on medium-high heat. Add steak mixture; cook and stir 3 min. or until steak is cooked through. Add vegetables and soy sauce mixture; cook and stir 3 min. or until sauce thickens and vegetables are heated through.
SERVE steak mixture over rice; top with peanuts.

KRAFT KITCHENS TIPS
Substitute
Substitute 4 tsp. flour for the 2 tsp. cornstarch.

Substitute
Substitute 1-1/2 tsp. minced fresh gingerroot for the 3/4 tsp. ground ginger.

Answer 2

Okay, here's what I do--

Slice your beef. If you want to, you can marinade the meat--just be careful, because it won't take long because your meat is probably thinly sliced. I usually use soy sauce, garlic, ginger, wine/sake (just a little, if I have a bottle open) and some hot pepper--but again, you don't need to marinade it a long time (I'd say an hour maximum)!!! This is an optional step.

Heat up your pan or wok. I just plop some butter in there, and some sesame oil if I have it. I do not use a lot of oil.

Fry up your meat. You want to make sure it is fully cooked, but you don't want to dry it out. You can throw some garlic in there if you'd like (I like garlic). You generally do not need to season your meat with salt, because the soy sauce is salty enough. If you want to toss in some onions, you may, but be careful because they have such a strong, overpowering taste.

In the mean time, I steam my veggies a bit in the microwave. You don't need to steam them soft--just enough so they are still crisp (I cook mine a little undercooked than how I'd normally serve them). Also make sure you're preparing your rice (it can take some time to cook if you are cooking regular rice). Remember that some veggies take longer to cook than others--carrots are very firm and take longer than squash, which is soft and cooks relatively quickly.

When your meat looks pretty good, toss those veggies in. Toss some chopped ginger in there, too--it gives a nice little bite when you get a piece. You like your food hot? Chop up a hot pepper and toss it in.

Stir it around a bit. It should look pretty. You can serve it like this if you realllllly want to, or you can sauce it up. I'm lazy and just use whatever stir fry sauce is on sale at the supermarket, lol. If you want to do it homemade, add some soy sauce or teriyaki sauce (again, be careful, because it's very salty!) to the stirfry mixture. Stir it around a bit. If it looks too dry, carefully add A LITTLE water (or maybe even orange juice.... hmmm I never tried that though, so be careful). Let it cook a bit. Make a cornstarch/water combo, and thicken up that soy sauce/water sauce in your pan. Toss it around a bit. Look good? Good! Make sure your stir fry is really cookin, then turn off the stove, and eat up!

Answer 3

My boyfriend's favorite:
Easy Beef Stirfry:

1 pound of steak tips (the long strip ones) cut into small pieces

One bag of frozen mixed vegetables (I use the one with broccoli, cauliflower and carrots)

One package of lo-mein noodles or rice (whichever you prefer for serving the stirfry over)

One jar of Hoisin sauce (in the ethnic section)

Fresh garlic

Small amount of oil

Soy sauce, terriaki sauce, or duck sauce whichever you like

Put the oil in the bottom of a pot and get it really hot then add the beef and garlic and quickly stir-fry until desired doneness, remove from the pan. Add the hoisin sauce and soy/terriaki sauce until you like the flavor. Add the vegetables and cook until no longer frozen, shouldn't take that long. Put the beef back in and stir everything together. I put the cooked noodles right in at this point and mix everything together, but you could just serve the mixture over the noodles/rice.
Hope you like it!

Answer 4

Steak Stir-Fry

"No one would guess this elegant entree is a snap to prepare at the last minute. To save even more prep time, use frozen mixed veggies instead of fresh.

INGREDIENTS
1 teaspoon beef bouillon granules
1 cup boiling water
2 tablespoons cornstarch
1/3 cup soy sauce
1 pound boneless sirloin steak, cut into thin strips
1 garlic clove, minced
1 teaspoon ground ginger
1/4 teaspoon pepper
2 tablespoons vegetable oil, divided
1 large green pepper, julienned
1 cup sliced carrots or celery
5 green onions, chopped into 1 inch pieces
Hot cooked rice
DIRECTIONS
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 cooked as desired; remove and keep warm.
Heat remaining 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 over rice.

Answer 5

Beef Stir Fry:

45 min 30 min prep
2-4 servings

For the Marinade
1/2 cup soy sauce
2 tablespoons honey
6 cloves minced/crushed garlic or 1 tablespoon garlic powder
2 tablespoons sesame oil
2 tablespoons peanut oil or safflower oil
For the Stirfry
1/2-1 lb top round steaks, cut about 3/16 " thick across the bias (or similar lean cut, sirloin, flank, chicken breast, thighs, boneless pork chops, tofu, shrimp, port)
1 1/2 cups snow peas
1 cup carrots, cut up about the size of the snow peas
1/2 cup onions, cut up about the size of the snow peas
1 teaspoon sesame oil
1/4 cup water, for veggies
2 teaspoons cornstarch, mixed in water
1/4 cup of cold water

1. Combine liquid marinade ingredients in a 2 cup heat proof measure, heat in the microwave (or in a pan of hot water) just enough to thin the honey, stir to combine, add spices, stir.
2. Allow to cool.
3. Meanwhile trim all fat from beef, slice up meat, place meat and marinade in a 1 gallon ziploc bag, remove all air from bag and refigerate for 4 to 48 hours.
4. Remove meat from marinade, drain in collander, reserve strained marinade!
5. In a wok or large skillet over medium/high with teaspoon of sesame oil (just enough to coat pan when wiped with a paper towel) cook meat until lightly browed stirring constantly.
6. Pull meat from center of pan and add chopped vegetables and 1/4 cup of water.
7. Cover and bring to a simmer.
8. Cook until veggies are tender, about 5 minutes or until desired tenderness is reached, be sure to stir every few minutes after the first 5.
9. Remove meat/veggie mixture, pour reserved marinade into pan, bring to a boil.
10. Allow to boil for a minute or two to kill any bacteria that was present from the marination process.
11. While stirring constantly, slowly pour cornstarch mixture into heated marinade until desired thickness is reached it may not take all the cornstarch.
12. Just GO SLOW as once the thickening process starts it happens almost instantly.
13. Add meat/veggies back into the sauce, toss to mix and coat, pour onto a serving platter.
14. Serve with white rice.

Answer 6

well, I am asian and this is how I make it. cut meat thinly against grain and marinate in soysauce (just to get the meat wet, not too much). cut the onion and cook it in 2-4 tbsp of oil. add the meat at once. you can put garlic (mash) if you like. after meat is cook for awhile and almost done add your veggie and pour some soy sauce over (it depend on how much you are cooking) about 3-4 tbsp and pinch of salt to taste. serve with rice.

Answer 7

try these hop it works out for u have a good day