Things to Make With Stir Fry Beef

Easy B eef Stir Fry is the perfect Chinese-restaurant-inspired dish that you lot can make at home. To go delicious flavor use lots of been, your favorite vegetables, and of grade a great sauce.

Serve this beef stir fry with white rice, egg noodles, or next to fried rice!

Beefiness for Stir Fry

So, what kind of beefiness is best for stir fry? I use either sirloin or flank steak in my beefiness stir fry recipe because it is tasty, affordable, and can be easily tenderized. You can use chuck steak as well. The secret to making the best beefiness stir fry using flank steak is all in how you slice the meat. Thin slices, across the grain is the key. Hither'due south how to practice it:

• Trim away any silver skin, or other tough connective tissue that oft surrounds a cut of beef.
• Look at the way the grains are running, you will run across long lines of muscle.
• You lot want to slice across the long lines (beyond the grain) for the most tender meat. I cut 1/4 inch thick.

Now you're prepare to marinate and/or tenderize.

How to Make Beef Stir Fry

This dish requires a footling more prep fourth dimension than many recipes, merely information technology's so worth it! Prep your veggies ahead of time and place them in a container in the refrigerator.  To make things super easy, our grocery shop sells stir fry veggies cut and prepped.

1. Melt the beefiness in batches in an oiled pan or wok about 2-3 minutes and then remove and fix aside (overcrowding the pan causes the beefiness to steam, not fry).
2. Cook the vegetables in a hot oiled pan or wok 4-five minutes. They should still be crunchy. Set aside.
3. In the same pan, combine the sauce ingredients, bring to a simmer and thicken with cornstarch. Add together the beef and veggies back to the pan and melt until heated through.

Making Beef Tender

You know how Chinese food always has the almost tender pieces of beef and chicken? They use a technique called velveting which makes the meat and so … velvety!! This involves tossing the beefiness (or chicken) with cornstarch and unremarkably rice vinegar/soy sauce and egg white and let information technology marinate a while. It's then usually cooked in either oil or water to consummate the process and so it'due south used in stir-fries.

I always toss my beef (or chicken for chicken stir fry) with cornstarch while I ready the rest of the ingredients. While it'due south not the exact same velveting technique as constitute in Chinese restaurants, information technology does alter the texture of the meat and tenderize it. The little bit of cornstarch on the exterior also gets a prissy chaff and helps thicken the sauce. Win-win-win!

More Recipes You'll Love

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• Cashew Craven Stir Fry – family unit favorite
• Stir Fry Veggies – healthy!
• Shrimp Stir Fry with Zucchini Noodles – depression carb
• Piece of cake Pepper Craven Stir Fry – better than have out

Piece of cake Beef Stir Fry

Prep Time twenty minutes

Cook Time thirty minutes

Total Fourth dimension 50 minutes

Servings 4 servings

Beef stir fry is the perfect stir fry recipe to make at home.

• ▢ 2 tablespoons vegetable oil divided
• ▢ i pound flank steak thinly sliced
• ▢ 2 tablespoons cornstarch
• ▢ 4 cups mixed vegetables

Sauce

• ▢ 3 cloves garlic minced
• ▢ 1 teaspoon minced ginger
• ▢ ⅓ loving cup orange juice
• ▢ ⅓ cup water
• ▢ ¼ cup depression sodium soy sauce
• ▢ 3 tablespoons dark-brown saccharide
• ▢ 1 ½ teaspoons sesame oil
• ▢ 1 tablespoon cornstarch

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• Season steak with salt & pepper. Toss with cornstarch and gear up bated while yous prepare the vegetables.

• Place ane tablespoon of oil in a pan or wok. Melt the beef in 2 small batches over medium loftier until browned, well-nigh 2-3 minutes (beef does not demand to be cooked through). Remove from pan and set aside.

• Add together vegetables to the pan and cook about until tender crisp, 4-five minutes. Remove from pan and set aside with the beefiness.

• Combine sauce ingredients except corn starchin a bowl and stir well.

• Plough the oestrus up to medium-loftier and add the sauce. Bring to a simmer. Combine cornstarch with 3 tablespoons water (or goop) and add information technology the sauce a fiddling bit at a time while whisking to reach desired consistency. Let simmer 2 minutes. Add together vegetables, beef (and any juices) to the pan and cook until heated through.

• Serve with noodles or over rice.

Calories: 423 , Carbohydrates: 43 m , Protein: 31 g , Fatty: 15 g , Saturated Fat: viii 1000 , Cholesterol: 68 mg , Sodium: 681 mg , Potassium: 863 mg , Fiber: 7 thou , Sugar: 10 g , Vitamin A: 9285 IU , Vitamin C: 29.9 mg , Calcium: 84 mg , Iron: iii.9 mg

(Nutrition information provided is an estimate and volition vary based on cooking methods and brands of ingredients used.)

Course Primary Course

Cuisine Asian, Chinese

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