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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (401g) Recipe makes 2 servings The following items or measurements are not included below: 1 1/2 cups snow peas |
||
| Calories 665 | ||
| Calories from Fat 369 | (55%) | |
| Amount Per Serving | %DV | |
| Total Fat 41.0g | 63% | |
| Saturated Fat 9.0g | 44% | |
| Monounsaturated Fat 17.3g | ||
| Polyunsaturated Fat 11.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 69mg | 23% | |
| Sodium 4124mg | 171% | |
| Potassium 981mg | 28% | |
| Total Carbohydrate 41.6g | 13% | |
| Dietary Fiber 4.8g | 19% | |
| Sugars 25.7g | ||
| Protein 35.5g | 71% | |
Beef Stir Fry
By: Steve_G
May 8, 2002
A really easy stir fry, satisfies that taste for Asian cooking at home. For a really fast meal you can make this with frozen vegetables. It's just a good with pork or chicken. The method can be used for any combination that you desire. Add nuts, seafood, lamb, mushrooms, water chestnuts, whatever you like! — You can use portabella mushrooms or tofu in place of the meat for a vegetarian treat. A great opportunity to clean out the veggie drawer 
.
SERVES 2 -4
Ingredients
For the Marinade
- 1/2 cup soy sauce
- 2 tablespoons honey
- 6 garlic cloves (minced or crushed ) or 1 tablespoon garlic powder
- 2 tablespoons sesame oil
- 2 tablespoons peanut oil or safflower oil
For the Stir fry
- 1/2-1 lb top round steak, cut about 3/16-inch 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 carrot, cut up about the size of the snow peas
- 1/2 cup onion, 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 cold water
Directions
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 refrigerate for 4 to 48 hours.4
Remove meat from marinade, drain in colander, 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 browned, 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.
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More recipes like this one:
Try these recipes on Food Network:
Shrimp and Scallop Stir-Fry with Pineapple Fried Rice
Five Spice Beef and Pepper Stir-Fry
Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Vegetables
- Main Ingredient > Meat > Beef
- Cuisine > Asian
- Preparation > Time to Make > < 60 mins
- Preparation > Inexpensive
- Preparation > Equipment > Stove Top
- Preparation > Number of Servings > For 1 or 2
- Preparation > Technique > Stir-fry
- Dietary > Kosher
Featured Reviews for This Recipe
From: Chef #738511
On Nov 16, 2009
Great recipe - flavorful and flexible. Will definitely make it again! It was too salty for me - and I like salt. Next time I'll cut down on the soy sauce. I combined the marinade ingredients in a 4-cup pyrex measure, microwaved it for a minute, and marinated the beef right in the measuring cup after the marinade cooled. I drained the meat in a strainer directly over a small pot, and boiled the leftover marinade in the pot while cooking the veggies - that way I could leave them, and the meat, right in the skillet. I used carrots, onions, snap peas, red bell pepper, spinach. and cashews (the cashews were a delicious addition). Thanks for the recipe!
From: Chef #1152927
On Jul 22, 2009
Let me just start by saying that I normally have to ask my husband if he likes a new recipe, but this time he volunteered the information within 3 bites. We did decide that it needs a little heat so next time I will add some red pepper flakes. I had to use veggie oil instead of peanut/safflower , and I used a half/half ratio of soy sauce and water because we don't like sauce but it was delicious. And with sirloin steak, the meat was tender enough to cut with a fork (I have little ones who can't eat the strips so well.) Thanks for an awesome recipe!
From: Evie*
On May 29, 2002
I used runny hunny so didnt need to thin the honey, just marinaded the meat straight away. My husband asked after he darn near licked his plate if this was a zaar recipe, and if so give it 5 stars, Lucky I agreed! I added half a green capsicum and half a red one, also mushrooms. Delicious!!
From: Molly53
On Mar 6, 2003
The flavor was excellent, but a little salty for my taste (husband LOVED it as is), so the next time I make this I'll be using lite soy sauce. Was out of honey, so substituted dark corn syrup instead. Didn't have any fresh stir fry-type vegetables, so used frozen (thawed so as not to reduce the heat too much in the pan). We WILL be making this one again. The recipe was very easy to follow and took very little time. After marinading the meat, the actual cooking time was only about 15 minutes.
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