Add garlic and ginger. Stir-fry 1 min. Add ground beef, stir-fry, breaking up lumps
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
Heat a wok or large skillet over medium-high heat, and add oil. Saute garlic for about 5 seconds, then add ground beef. Stir-fry until beef is evenly brown, 5 to 7 minutes; drain excess fat.
Stir in cabbage and pepper, and cook until vegetables are tender and beef is fully cooked. Stir in soy sauce. Mix together cornstarch and water, and stir in. Season with pepper; add salt to taste. Cook, stirring, until sauce has thickened.
Heat the oil in a pot and add the cumin and mustard seeds, when they start to splutter, add the onions. Fry for 4 minutes.
Add the ginger and garlic, fry for 1 minute.
Reduce heat to medium and add the ground beef. Stir fry till the meat is crumbly and the liquid has evaporated.
Reduce heat to low, add all the remaining ingredient. Stir well. Cover pot with a lid and cook for 10 minutes.
Stuff vegetables, and bake in oven till veg is done.
Garnish with chopped coriander leaves.
Brown and drain ground beef.
In clean pan saute ground beef with the garlic a few minutes. Add the oil and all vegetables with the black pepper. Stir and cook about 5 minutes then add about 1tbsp soy sauce and cook about 3 more minutes.
Combine the remaining soy sauce with the water and corn starch. Add to the stir fry for sauce. Serve over hot rice.
ablespoons more olive oil.
Stir with onions and garlic.
Heat a large skillet over high heat. Cook and stir ground pork in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
Return skillet to high heat. Stir onion and carrots into the ground beef; stir-fry until the vegetables are hot, about 2 minutes.
Stir rice vinegar, ketchup, sugar, and soy sauce together in a bowl; pour over pork mixture. Add broccoli and bell pepper to the mixture; stir. Place a cover on the skillet, reduce heat to medium, and cook until the broccoli is tender, 7 to 10 minutes.
Brown ground beef, onion and garlic.
Add vegetables.
Saute just until crisp-tender point.
Add remaining ingredients.
Serve over rice.
Process garlic and chilies until finely chopped. Heat 1/2 oil in a large wok and stir-fry garlic-chili mixture until fragrant. Add ground beef and stir-fry until cooked through. Set aside. Wipe out wok then add remaining oil. Stir-fry beans and pepper until tender. Return beef to wok along with sauce, noodles and spring onion. Stir-fry until hot. Sprinkle with nuts and serve.
wirl to coat surface. Add ground beef; cook, stirring to break up
Heat a wok or large frying pan over high heat. Add oil and swirl to coat base and sides. Add garlic and beef. Stir-fry for 5 mins, or until browned. Add 1 tbsp hoisin sauce and toss to combine. Add broccoli and cabbage. Stir-fry for 3-4 mins, or until tender. Add choy sum, noodles, oyster sauce, 1/2 tbsp sesame seeds and remaining hoisin sauce. Stir-fry for 3-4 mins, or until vegetables are tender.
Distribute between serving bowls. Serve sprinkled with remaining sesame seeds.
Heat oil in a wok over high heat. Stir-fry garlic and 1/2 of the spring onions for 1 min. Add beef and stir-fry for 4 mins, until browned. Add carrot, chili sauce, soy sauce and 1/4 cup cilantro. Bring to a boil.
Divide noodles between serving plates. Spoon beef mixture over top. Sprinkle with remaining spring onions and cilantro to serve.
aucepan. Fry cashews until golden brown. Set aside. Add ground beef to oil
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 frying pan and brown ground beef over high heat until crumbly
arge skillet.
Cook and stir on medium heat for 10
large skillet brown the ground beef over medium heat. remove from