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
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
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.
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.
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
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.
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
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.
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Here are questions related to Beef Stir Fry Recipes.
A friend of mine brought home a Korean dish recipe. It was pronounced Pagogie, I am sure that is not the correct spelling. It consisted of stirfried beef, soy sauce, potatoes, onions, brown sugar, and almost any thing else you wanted to add, without overpowering it. It is served over a bed of rice (naturally) and topped with an egg omelet. I can't remember exactly how it was done. I have tried to make it, but doesn't come out right. If any knows this dish, I would like to hear from you.