Combine beef, cornstarch and 1 tbsp fish
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.
Cut the beef against the grain into strips
Combine marinade ingredients. Place beef strips in resealable plastic bag.
Pour this over the beef and toss. Set aside.<
lmost-ready when you begin stir-frying.
Combine cornstarch and
Heat oil in wok or large skillet until almost smoking.
Add garlic and beef, then scallops, and stir-fry about 30 seconds.
Add remaining ingredients and stir-fry beef and scallops another 20 to 30 seconds.
Cut beef across grain at a diagonal
Heat oil in a large skillet or wok; add beef and cook, stirring constantly, until meat turns gray.
Remove meat and set aside.
In same pan, add water with bouillon in it, then add green pepper, onion and celery; cook about 12 minutes.
Add soy sauce, sugar, Chinese vegetables and mushrooms, stirring to mix thoroughly.
Add steak and cook about 5 minutes until heated thoroughly.
Serve immediately over cooked rice.
The vegetables should be a little crisp.
Whisk together sugar, cornstarch, soy sauce, oyster sauce and 1 tbsp sherry in a medium bowl. Add beef and turn to coat in marinade. Cover and refrigerate for 3 hours or overnight.
Heat 2 tsp oil in a wok over medium-high heat. Stir-fry onions until just tender then remove from wok.
Add remaining oil to wok. Stir-fry beef, in batches, until browned. Return all beef to wok along with remaining sherry, onions and bean sprouts. Stir-fry until combined.
Cook soba noodles in boiling salted water until tender then drain.
Meanwhile, heat peanut oil in a wok over medium-high heat. Stir-fry beef until browned. Add spring onions and stir-fry until soft. Add teriyaki sauce and noodles and stir-fry until heated through. Remove from heat and add bean sprouts, tossing gently to combine.
n wok on high heat. Stir-fry beef, in batches, until browned all
Season the tenderloin cubes with salt and pepper
Herb-Roasted Beef Tenderloin:.
Heat oven to 400 degrees. Pat beef dry with
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.
Slice beef across the grain into thin
eatproof bowl for 5 mins. Stir to separate strands. Drain.
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.
In a fry pan over medium high heat,
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.