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.
oil in a medium saucepan; stir in rice. Cover, reduce heat
eatproof bowl for 5 mins. Stir to separate strands. Drain.
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.
Marinate beef; stir sherry, soy, cornstarch, garlic and ginger.
Toss beef to marinate
arge skillet.
Cook and stir on medium heat for 10
Slice beef thinly into 1 inch square. Put in a bowl and marinate for 1 hour.
Heat wok and add 1 T oil, stir fry vegetable until crisp tender.
Pour in seasoning sauce for veg, blend well and arrange vegetable on plate.
Heat wok again and stir fry beef in 4 T oil till light brown, set aside.
In the same wok, stir fry ginger and green onions.
Add beef stir quickly then add the seasoning sauce.
Stir until thickened and heated through.
Pour over vegetable and serve with rice.
o coat surface. Add ground beef; cook, stirring to break up
ok over high heat.
Stir-fry beef quickly, until the meat is
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.
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.
In a large nonstick skillet over medium-high heat, stir-fry the garlic in oil for 1 minute.
Add the beef; stir-fry for 1 to 1 1/2 minutes.
Season with the pepper.
Remove with a slotted spoon and set aside.
Add zucchini to the same skillet; stir-fry until crisp-tender, 2 to 3 minutes.
Return beef to the skillet; add the tomatoes and dressing and heat through.
Serve over the hot pasta; sprinkle with Parmesan.
he marinade and let the beef marinate for at least 20
licing. Trim fat from beef. Thinly slice beef across the grain into
Combine couscous with the water in medium heatproof bowl, cover; stand 5 minutes.
Meanwhile, toast sesame seeds in heated wok about 30 seconds; transfer to small bowl.
Stir-fry beef in heated wok until browned; transfer to another small bowl.
Stir-fry onion in heated wok 1 minute. Add garlic, bok choy and chilli; stir fry 1 minute. Add stock, sauces and beef; stir-fry until hot. Remove from heat; stir in peas.
Serve couscous topped with stir-fry and sprinkled with sesame seeds.
lmost-ready when you begin stir-frying.
Combine cornstarch and
Place beef strips in marinade of your
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.
nd set aside.
For Stir Fry, heat a dry 12-inch