Beef Stir Fry Recipes

Beef Stir Fry

Ingredients

• 1 pound boneless beef sirloin or round steak 3/4 thick
• 2 Tbsp. cornstarch
• 1 can (10 1/2 oz) beef broth
• 2 tsp. soy sauce
• 2 tsp. vegetable oil
• 3 cups cut up veggies
• 1/4 tsp garlic powder
• hot cooked rice

Directions

Slice beef into thin strips. Mix cornstarch, broth, soy sauce until smooth. Set aside.

Heat oil in skillet. Add beef strips and fry until browned and juices evaporate. Push beef to one side of skillet.

Add vegetables and garlic powder and fry until tender crisp/ stir in cornstarch mixture cook until mixtures boils and thickens, stirring as needed. Serve over a bed of rice.

We like to use broccoli flowerettes, sliced carrots and red and green peppers strips in ours.

By imaqt1962

Steak Stir Fry

Ingredients:

• 2 Tbsp. peanut oil or more as needed
• 1/2 lb. flank steak, thinly sliced across the grain
• 2 medium carrots, trimmed and thinly sliced
• 1 cup broccoli pieces
• 1 med. onion, chopped
• 2 Tbsp. soy sauce
• 4 oz. fresh spinach leaves, washed and tough stems removed (5 cups tightly packed)
• 2 cups cooked brown rice

Directions:

In a large wok or nonstick skillet, heat the 2 tablespoons oil over medium-high heat. Add the meat and stir-fry until no longer pink, about 1 minute. Remove the meat. Add the carrots, broccoli and onion and more oil, if needed. Stir fry until tender. Remove the meat to the wok and stir in the soy sauce. Cover with the spinach leaves and then cover the wok or skillet and heat through until the spinach is wilted, about 1-2 minutes. Serve over brown rice. 4 servings

By Robin from Washington, Ia

Stir Fry Ginger Beef

Ingredients

• 1 lb. lean round steak
• 1 Tbsp. peeled ginger, minced
• 2 garlic cloves, thinly sliced
• 1 Tbsp. soya sauce
• 1 Tbsp. sesame oil
• 2 carrots thinly sliced
• 1 cup broccoli flowerettes
• 1/4 lb. mushrooms, sliced
• 1 small zucchini, sliced
• 4 green onions, sliced
• 1/4 lb. snow peas
• 1 red pepper, sliced
• 1 Tbsp. cornstarch, mixed with water
• 2 Tbsp. water

Directions

Thinly slice beef (slightly frozen beef will slice into thin strips more easily). Cut the strips into 2 1/2 inches in lengths. Mix with ginger, garlic, soy sauce and sesame oil. Stir together until well mixed. Cover and refrigerate over night. Clean and chop the vegetables and set aside or place in plastic bags in the refrigerator.

Wipe the bottom of your wok with a dab of oil on paper towel. Heat. Add the beef mixture and stir fry for 1 minute. Add the carrots, and garlic and stir fry for 2 minutes. Add the remaining vegetables and stir fry 2 minutes longer. Stir in the cornstarch and water and heat until sauce is clear. Serve immediately with rice.

By Raymonde G. from North Bay, Ontario

Beef Stir Fry with Romaine

Ingredients:

• 1 lb. beef, cut in strips
• 1 cup water
• 2 Tbsp. cornstarch
• 1 Tbsp. sugar
• 1 Tbsp. lemon juice
• 1 Tbsp. soy sauce
• 1 Tbsp. salt
• 1 beef bouillon cube, crushed
• 3 Tbsp. salad oil
• 1 cup sliced fresh mushrooms
• 1 can sliced water chestnuts (8oz.)
• 1/2 cup sliced green onions


• 4 cup romaine lettuce, 1 in. pieces
• 4 cup hot rice, optional

Directions:

Cut beef into strips. Combine water, cornstarch, sugar, lemon juice, soy sauce, salt and bouillon cube in bowl, mix well. Heat salad oil in wok or electric skillet until medium hot.

Add beef strips, stir in and fry for 2 minutes or until browned. Add mushrooms, water chestnuts, green onions, stir for 2 minutes, add romaine and stir well. Add bowl of liquids. Stir and cook until sauce is thickened.

Makes 4-6 servings. May be served over rice.

By Robin from Washington, IA

Flavorful Beef Stir-Fry

Ingredients

• 2 Tbsp. cornstarch
• 2 tsp. sugar
• 6 Tbsp. soy sauce
• 1/4 cup apple juice or water
• 1 lb. boneless beef round steak, cut into thin strips
• 3 cups broccoli florets
• 2 medium carrots, thinly sliced
• 1 package frozen pea pods, thawed
• 2 Tbsp. chopped onion
• 2 Tbsp. vegetable oil, divided
• 1 can sliced water chestnuts, undrained
• hot cooked rice

Directions

In a bowl, combine cornstarch, sugar, soy sauce and apple juice or water until smooth. Add beef and toss to coat; set aside. In a large skillet, stir-fry broccoli, carrots, pea pods and onion in 1 Tbsp. oil for 1 minute. Stir in water chestnuts. Cover and simmer for 4 minutes; remove and keep warm. In the same skillet, stir-fry beef in remaining oil until meat reaches desired doneness. Return veggies to pan; toss. Serve over rice.

By Robin from Washington, IA

Beef and Broccoli Stir-Fry

Ingredients

• 1 1/2 lb. boneless beef sirloin steak, well trimmed and cut 1 inch thick
• 2 Tbsp. vegetable oil
• 1 Tbsp. finely chopped gingerroot
• 2 garlic cloves, minced
• 3 carrots, sliced diagonally
• 1/4 cup red wine vinegar
• 1/4 cup soy sauce
• 1 medium onion, sliced
• 1 1/2 cups chopped fresh broccoli

Directions

Cut steak in half and then crosswise into 1/8 inch thick strips. In wok or deep-sided 12 inch skillet, heat oil over medium high heat. Add beef, gingerroot and garlic; stir-fry 2-3 minutes or until beef is browned. Remove from wok with slotted spoon; set aside. Add carrots to wok; stir-fry 2 minutes. In small bowl, combine vinegar and soy sauce; add to wok with onion and broccoli. Stir-fry 2 minutes or until veggies are crisp-tender. Return beef to skillet and heat through. Serve immediately.

By Robin from Washington, IA