Combine beef, cornstarch and 1 tbsp fish
Combine beef and curry paste in a large bowl; toss to coat. Cover; refrigerate for 10 mins, to marinate.
Heat half the oil in a large skillet on medium-high heat. Cook beef in batches, for 3 mins each, to sear. Remove from pan.
Heat remaining oil in pan. Add onion and pepper, cook and stir, for 2-3 mins, or until onion has softened.
Return beef to pan. Add bok choy and snow peas, cook and stir, for 1 min, or until bok choy has just wilted. Add sugar and lemon juice. Stir-fry, for 1 min, or until heated. Serve with rice.
To prepare rice, bring first 4 ingredients to
Heat 1 tablespoon oil in nonstick skillet; stir-fry chicken until browned, 5 minutes.
Add vegetables; stir-fry until crisp-tender.
Stir in contents of sauce packet.
Cook until hot. Microwave French fried onions 1 minute.
Sprinkle over stir-fry. Serve with rice.
Yield: 6 servings.
arge skillet.
Cook and stir on medium heat for 10
n a heatproof bowl. Cover with boiling water. Let stand for
Place noodles in a large heatproof bowl. Cover with boiling water and separate noodles with fork. Drain.
Heat oil in a wok over high heat. Stir-fry beef, in batches, until browned all over. Remove from pan.
Add green beans to wok and stir-fry until almost tender. Add garlic, chilies and stir-fry paste. Stir-fry until fragrant. Add bok choy and stir-fry until just tender.
Return beef to wok along with beef stock, noodles and spring onions. Stir-fry until hot. Add mint and toss to combine.
eatproof bowl for 5 mins. Stir to separate strands. Drain.
HEAT oil in large nonstick skillet on medium-high heat.
Add meat; cook 3 minute or until evenly browned, stirring frequently.
ADD broccoli, hoisin sauce, dressing and gingerroot; stir.
Cover and cook 5 minute or until heated through.
SERVE over the rice.
KITCHENS TIPS:
If you can't find beef stir-fry strips in your supermarket, substitute any grilling steak, cut into thin strips.
Make it easy by using jarred minced ginger for the fresh gingerroot.
Cook rice according to package directions.
Whisk soy sauce, sugar, rice wine vinegar, garlic, and 1
he marinade and let the beef marinate for at least 20
rim fat from beef. Thinly slice beef across the grain into
Stir-fry meat slices and onions in oil or butter.
Add beans sprouts or cucumber chunks.
Add pineapple chunks and mandarin orange segments.
Set aside, covered.
Cook rice according to directions on package.
Pour stir-fry over cooked rice.
Sprinkle with chopped cashews, small tomato chunks and chopped green chives.
Serve with soy sauce.
Makes 4 servings.
ar with lid; shake well and set aside.
For Stir Fry, heat
Rinse beef strips with water and then dredge them
lanning on serving it on rice or noodles, they should be
Sauce: In a bowl, mix sauce ingredients together until smooth, Set aside.
Preheat grill: grill beef on high until medium rare, about 5 - 8 minutes. Slice steak thinly and keep covered.
Stir Fry: In a large wok, heat oil over medium heat; stir fry onions for about 5 minutes or until softened. Add peppers; stir fry for 3 minutes. Add sauce to veggies and stir fry for 2 minutes or until sauce thickens, Add beef , mango, cilantro and onions at the end just to coat.
Serve over a bed of rice.
Cut up potato and apple, thinly.
Over medium high heat, mix beef, potato and apple.
Stir-fry until almost done.
Mix 2 tablespoons peach jam and 2 tablespoons red wine.
Fix onion soup mix as directed.
Add to peach jam mixture.
Add pepper and add to beef stir-fry and simmer until peppers are done and jam is over beef, stirring well.
Serve over rice or pasta.
Bring water to a boil. Add rice, stir and return to a boil. Place lid on pot. Lower heat to low and simmer for 20 minutes.
Warm wok or large pan over medium to high heat. While heating, cut sirloin steak into thin strips. Add oil to wok. Add steak.
While beef is cooking, mix together the sauce ingredients and set aside.
Add frozen vegetables and stir-fry until vegetables reach tender-crisp.
Add sauce to wok. Stir into beef and vegetables mixture until boiling and thickened.
Serve over rice.