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Cooking, Recipe and Food Blog

Stir-fried Beef with Vegetables

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Stir-fried beef with vegetables is an Asian recipe that is sweet and salty at the same time. The crunchy vegetables add color and crunch to the dish.  You may add some more vegetables or remove some if you wish. Adjust the taste or even add some chili for more spice.

 

Ingredients:

500g beef tenderloin, sliced thinly

2 tablespoons peanut oil

4 cloves garlic, crushed

50g snow peas

425g can baby corn, rinsed and drain

6 green onions, chopped coarsely

1 red bell pepper, seeded and sliced into cubes

1 green bell pepper, seeded and sliced into cubes

2 tablespoons oyster sauce

1 tablespoon fish sauce

1 tablespoon brown sugar

 

Heat the oil in a wok or large frying pan. Sauté the garlic for 1-2 minutes until it becomes fragrant and light brown. Next, stir-fry the beef in batches until it is cooked. Add the red bell pepper, green bell pepper, baby corn and snow peas. Mix in the fish sauce, oyster sauce and brown sugar. Toss all the ingredients until well combined. Cook it for 4-6 minutes until the vegetables are tender. Transfer the beef and vegetables to a serving plate and serve with rice.

 

Photo Courtesy Of:   stu_spivack

Lemongrass Beef Stir-Fry

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Lemongrass beef stir-fry is an aromatic dish that you will love. Preparing it is a treat in itself because you can smell the flavors coming together.

For this recipe, I decided to cook the sliced meat first before stir-frying to make sure it is soft, but if you are using good quality beef then there is no need to boil it. You may skip this and stir-fry it directly until the sirloin tips are cooked.

 

Serves 4

Ingredients:

1/4 cup peanut or sesame oil

800g beef sirloin, thinly sliced

1 cup water

1 medium brown onion, thinly sliced

250g fresh asparagus, trimmed and cut into 1 inch pieces

3 cloves garlic, crushed

2 stalks lemongrass

1 long red chili, thinly sliced

2 tablespoons soy sauce

1 tablespoon oyster sauce

Salt and pepper to taste

Coriander and extra chili for garnish

 

Remove the outer leaves of the lemongrass stalks and then remove the roots, around 1cm from the base. Slice the soft parts of the stalk thinly. Knot what remains of the lemongrass stalk and then set them aside.

Place the beef strips in a wok or large saucepan over high heat. Pour in the water and add the knotted lemongrass stalk and oyster sauce. Mix well. Bring it to a boil and then reduce the heat to low. Let it simmer for 6-8 minutes or until the liquid evaporates and becomes soft. Add more water if needed. Once the beef is cooked, allow it to cook in its own oil for 2-3 minutes or until the edges are brown. Transfer the beef to a plate.

Put the oil in the wok which you used to fry the beef and then set the heat to medium. Fry the garlic, onions, chili and lemongrass in the wok for 2-3 minutes or until they are fragrant and the onions are translucent. Add the asparagus and stir fry it for another 3 minutes until they are bright green and soft enough to eat.

Return the beef to the wok with the stir-fried asparagus. Include the juices on the plate. Add the soy sauce and stir-fry the beef and vegetables for another 4 minutes or until warm. Season it with salt and pepper. Transfer the stir-fried lemongrass beef to a serving plate and garnish it sprinkle it with chili. Garnish it with coriander before serving. Serve warm with steamed rice.

 

Photo Courtesy Of:  rick

Crispy Ginger Beef

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Here is a delicious Chinese recipe that is best eaten with fried rice and stir-fried vegetables. If you are not fond of spicy food, you can do away with the chili flakes. You can add more garlic and ginger to give the dish a tinge of spiciness.

 

Ingredients:

1 lb. sirloin steak, sliced into narrow strips

3/4 cup cornstarch

1/2 cup water

2 eggs

1 large carrot, julienned

3 green onions, chopped

1/4 cup fresh ginger, minced

5 garlic cloves, minced

Canola oil

3 tablespoons soy sauce

4 tablespoons rice vinegar

1 tablespoon sesame oil

1/2 cup sugar

1 teaspoon crushed red pepper flakes

 

In a large bowl, combine the cornstarch, water and egg. Mix well. Place the beef in the batter like mixture.

Heat a skillet or walk under medium heat. Pour one inch of canola oil. Once it is hot, fry the beef for 8-10 minutes or until it is crispy. Separate the beef using a fork if they stick together. Drain the excess oil using paper towels or place them in a strainer. Do this for the remaining meat.

In a small bowl, combine the soy sauce, rice vinegar, sesame oil and sugar. Mix well until the sugar is dissolved.

Remove the oil used for frying, but leave a tablespoon. Heat the skillet or wok. Sauté the carrots, garlic and ginger for 3-5 minutes or until the carrots are cooked.  Add the soy sauce mixture to the vegetables and bring it to a boil. Mix in the beef and simmer for 5-8 minutes or until the liquid has evaporated. Transfer to a plate and sprinkle with chili flakes. Garnish with green onions or coriander. Serve immediately with rice or noodles.

 

Photo Courtesy Of: avlxyz

 

Beef Salpicao

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Salpicao is a delicious and tasty dish that is eaten as an appetizer or served with rice. Preparing it is similar to cooking steak. Do not overcook the meat, so that it will not be chewy. You can use the same recipe for pork if desired.

 

Ingredients:

1 1/2 lbs. beef sirloin (or tenderloin), cubed

4 tablespoons garlic, minced

1 teaspoon salt

1/8 cup butter

3 tablespoons olive oil

1/2 teaspoon ground black pepper

5 tablespoons Worcestershire Sauce

2 tablespoons oyster sauce

 

In a bowl, combine the oyster sauce, Worcestershire sauce, salt and pepper. Marinate the beef in the mixture for 30 minutes or up to overnight.

Heat a skillet over medium flame. Add 1 tablespoon of olive oil. Saute garlic for 4-5 minutes or it is brown. Transfer to a plate.

In the same skillet, pour the remaining olive oil. Stir-fry the beef cubes. Add the sauce, Cook it for 10-15 minutes or until the sauce evaporates and the beef is tender. Add the butter and the garlic. Fry for another 5 minutes. Serve warm.

 

Photo Courtesy Of: chazzvid