Heat half the oil in a wok on high heat. Stir-fry beef in two batches, 1-2 mins each. Transfer to a bowl.
Heat remaining oil in wok on medium heat. Stir-fry onion, garlic and ginger 2-3 mins until golden. Add mushrooms and corn, stir-fry 1-2 mins until corn is almost tender.
Return beef to wok with peas, sauces and sugar. Bring to a boil and stir-fry 1-2 mins, to heat through. Serve with rice or noodles, if desired.
Mix the Diet Coke, black pepper and onions. Add the beef strips and marinate for 30 minutes.
Heat a heavy skillet or wok over high heat. Add the olive oil and vegetables. Stir fry for 2 minutes.
Add beef and marinade and fry for 2 minutes. Add soy sauce if using.
Serve immediately over rice or noodles, your choice.
Cook the rice according to the package directions.
Heat the oil in a large skillet or wok on medium-high heat. Add the beef and stir fry for 2 mins. Remove from the skillet. Add the onion, garlic, beans, carrots and bamboo shoots and stir fry for 4 mins.
Mix the soy sauce, ketchup, cornstarch, sambal oelek and 1/2 cup water. Add to the skillet and cook for 1 min or until thickened. Add the beef and cashews and stir fry until heated through. Serve over the rice. Garnish with cilantro.
Heat oil in the wok and stir-fry beef, Trident Red Curry Paste, garlic and spring onions for 11/2 minutes.
Add Trident Coconut Milk, Trident Stir-Fry Fish Sauce and sugar. Stir-fry for 1 minute.
Then add the parboiled beans, Trident Baby Cut Corn and basil leaves. Stir just enough to heat them up.
Serve over jasmine rice.
Heat oil in large nonstick skillet over medium-high heat and cook steak, stirring frequently, 6 minutes or until almost done. Remove steak; keep warm.
Add Recipe Ready Broccoli Stir Fry and continue cooking, stirring frequently, 4 minutes or until vegetables are tender. Add back steak and stir-fry sauce and cook, stirring frequently, 2 minutes or until heated through.**
Serve over prepared rice and sprinkle, if desired, with chopped peanuts.
eatproof bowl for 5 mins. Stir to separate strands. Drain.
Stir-fry sesame seeds in wok for 1 min, or until golden. Remove from wok and set aside.
Heat half the oil in wok on high heat. Stir-fry beef, in batches, until browned. Remove from wok.
Heat remaining oil in wok. Stir-fry onion, ginger and garlic until onion has softened. Add pepper and corn; stir-fry for 2 mins, or until pepper is just tender.
Return beef to wok with noodles, honey, teriyaki sauce and mirin. Stir-fry until heated through. Serve sprinkled with sesame seeds.
Place noodles in a medium heatproof bowl; cover with boiling water. Separate noodles with a fork; drain.
Heat half the oil in a wok on high heat. Stir-fry beef, in batches, until browned. Remove from wok.
Heat remaining oil in wok. Stir-fry onion until softened. Add ginger, garlic and chili pepper; stir-fry until fragrant. Add vegetables; stir-fry until tender.
Return beef to wok with noodles and sauces; stir-fry until heated through.
Heat half the oil in a wok or large skillet over high heat. Stir-fry beef in 2 batches for 1-2 mins, until browned. Set aside.
Heat remaining oil in same wok on high. Stir-fry onion and ginger for 1 min. Add remaining vegetables and stir-fry for 2-3 mins, until tender.
Return beef to wok with sauces and peanuts. Stir-fry for 1-2 mins, until heated through. Serve on a bed of hokkein noodles.
oranges.
Bring water and brown rice to a boil in
s hot, add the cashews and stir until browned (about 1 minute
Cook rice according to package directions. Cool.
Cut broccolini stems in half lengthwise, then in half crosswise
Heat vegetable oil in wok on high heat. Stir-fry garlic, onion, chili pepper and pepper 1 min. Add sesame oil, broccolini and rice; stir-fry 1 min. Add soy sauce and 2 tbsp water; stir-fry about 2 mins or until broccolini is tender. Season to taste. Serve sprinkled with nuts.
Place the noodles in a medium heatproof bowl; cover with boiling water. Separate the strands with a fork; drain.
Heat half the oil in a wok on high heat. Stir-fry the beef, in batches, until browned. Remove from pan.
Heat the remaining oil in the wok. Stir-fry the pepper, mushrooms, ginger and garlic until the pepper is tender.
Return the beef to the wok with the noodles, sauces and onion; stir-fry until heated through.
Cut beef steak lengthwise in half, then
Combine the first 7 ingredients in a 1-pint jar.
Cover and shake until well mixed.
Add beef broth and sherry.
Heat oil in wok over medium heat.
Add broccoli and mushrooms; stir-fry for 1 minute.
Remove with slotted spoon.
Add beef; stir-fry for 1 to 2 minutes.
Add vegetables and broth mixture.
Cook for 1 minute, stirring constantly.
Add cherry tomatoes.
Serve over rice.
May store cooking sauce in refrigerator for up to 2 weeks or freeze for longer periods.
Yields 4 servings.
In a small bowl, combine the beef broth, soy sauce, cornstarch and mustard; stir until the cornstarch is dissolved.
Set aside. Cut the broccoli into bite size pieces.
In a nonstick wok or large nonstick skillet, warm the oil over medium-high heat until hot but not smoking.
Add the broccoli, cauliflower, onion and garlic; stir-fry until the vegetables are crisp-tender and the onion begins to brown, 4 to 5 minutes.
Heat oil in skillet or wok; stir-fry meat.
Add vegetables; stir-fry.
Add seasoning mixture; stir-fry 1 minute.
Serve over rice.
Mix marinade ingredients together in a gallon size zip lock bag and add beef refrigerate 6-8 hours.
In a large pan or wok heat oil add ginger and garlic follow with broccoli, peas, mushrooms and celery stir fry 3 minutes add 1/2 cup chicken broth and 2 tablespoon of the marinade from the beef, simmer.
Meanwhile add oil to hot large pan and stir fry drained beef strips (discarding the rest of the marinade) till browned about 4 minutes.
Add browned beef to veggies.
Stir in cornstarch and cook till glazed.
Heat peanut oil in a wok or large frying pan over high heat. Working in batches, stir-fry pork for 1-2 mins, until browned. Set aside.
Add vegetable mix to wok and stir-fry for 1-2 mins, until just tender. Return pork to wok along with chili sauce, soy sauce and cabbage. Stir-fry for 1-2 mins, until cabbage wilts. Serve.
mixing bowl. Add beef strips and toss well to coat.