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.
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
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.
arge skillet.
Cook and stir on medium heat for 10
o coat surface. Add ground beef; cook, stirring to break up
Heat half the oil in a wok or large skillet on high heat. Add almonds and stir-fry for 1-2 mins, until golden. Drain on paper towels
Add chicken in 2 batches to wok and stir-fry for 2-3 mins, until golden. Transfer to a plate.
Heat remaining oil in wok. Stir-fry pepper and onion for 1-2 mins, until onion is tender.
Return chicken to wok with sugar snap peas, stir-fry sauce and almonds. Stir-fry for 2-3 mins, until heated through. Garnish with basil leaves and serve with rice.
Dissolve bouillon in hot water.
Stir in soy sauce, cornstarch, wine and pepper. Heat oil in large skillet over medium-high heat; add vegetables, onion and garlic.
Cook, stirring constantly until tender.
Push vegetables to the side.
Add meat and cook, stirring constantly, until no longer pink.
Add bouillon mixture and green onions; stir together with beef and vegetables.
Bring to a boil.
Cook, stirring constantly until sauce is thickened.
Serve over hot rice.
marinade sliced beef in soy sauce, garlic, and ginger in the fridge for at least 1/2 hour.
heat oil on a skillet or wok to about med.
take beef out of marinade and toss in cornstarch and stir fry until almost cooked all the way thru.
Mix together the sauce ingredients and pour into the skillet and simmer with the beef until the sauce is thickened and the beef in cooked all the way thru.
You may add any cooked veggies in the the beef if you like, I serve this over rice or on a salad for a great meal.
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
Heat oil in large skillet.
Add chicken breast and stir-fry for 5 minutes.
Add Hidden Valley mix, vegetables and soy sauce. Stir-fry over medium heat about 5 minutes.
Serve over chow mein noodles or Chinese rice.
Place beef strips in marinade of your
Cut chicken, into strips. Stir in minced garlic and a small amount of hot oil. Cook on mid-high heat until chicken is cooked through. Add water, stir-fry, soy sauce and sugar, stir. Bring to rolling boil. Stir in rice, cover. Remove from heat. Let stand for 5 minutes, before serving.