While rice is cooking, marinade steak in mixture of: 1 T
Mix soy sauce, sugar, garlic powder and ginger in a medium bowl.
Add beef; let stand 10 minutes to marinate.
Drain. Stir-fry beef in hot oil in a large skillet until brown.
Add peppers and onion.
Stir-fry until tender.
Mix broth and cornstarch, add to skillet and bring to a boil for 1 minute. Meanwhile, prepare 4 servings of instant rice.
Add to skillet, mix well and serve.
auce, ginger, garlic, salt and pepper until blended; set aside.
In a large skillet, stir-fry garlic in 1 tablespoon butter for 1 minute.
Add onions and green peppers; stir-fry for about 4 minutes, or until vegetables are tender.
Transfer vegetables with a slotted spoon to a bowl.
Add remaining butter or margarine to skillet; stir-fry meat (1/2 at a time) until the meat is cooked through (2 to 3 minutes).
Return all the steak and vegetables to the skillet.
Cut steak on the bias (on an
auce, in a small bowl stir together the water, white wine
In a wok or skillet, saute steak and onions in vegetable oil until meat is well browned and onions are tender.
Add peppers and mushrooms; stir-fry 3 to 4 minutes until vegetables are tender. Combine remaining ingredients together in a bowl and add to beef and vegetable mixture.
Stir and cook until sauce thickens, about 2 to 3 more minutes.
Serve over rice or noodles.
or 10 minutes.
Put stir-fry pan over high heat until
Blend reserved juice into cornstarch; stir in soy sauce. Add chicken
Heat oil in large nonstick skillet over medium-high heat and cook steak, stirring frequently, 6 minutes or until almost done. Remove steak; keep warm.
Add Recipe Ready Broccoli Stir Fry and continue cooking, stirring frequently, 4 minutes or until vegetables are tender. Add back steak and stir-fry sauce and cook, stirring frequently, 2 minutes or until heated through.**
Serve over prepared rice and sprinkle, if desired, with chopped peanuts.
il, swirl to coat surface. Stir-fry beef, in batches, for 2
Combine marinade ingredients in a bowl. Add beef and stir to coat. Let stand for 10 minutes.
In the meantime combine glaze ingredients in a small bowl; stir until sugar is dissolved.
Place a stir-fry pan over high heat until hot. Add oil and butter; stir until butter melts. Add garlic, lemongrass, shallots and cook; stirring, until fragrant, about 30 seconds. Add beef and stir-fry, until it is seared on the outside and slightly pink in center, about 4 minutes.
Add glaze and toss to evenly coat meat. Serve.
Cut steak into 1\" cubes.
Heat oil in a wok or large pan.
On high heat add steak and garlic, and cook for 5 minutes.
Add yellow onion and cook until meat is done.
Add the next 8 ingredients (not the water and corn starch) and cook until the peppers are soft.
Add the cornstarch to the water and mix well, then pour into the work slowly.
Cook about one minute until thickened.
Place round steak in freezer for 30 minutes
Heat oil and oil cooking spray in large nonstick skillet over high. Place vegetables in skillet and stir-fry 3 minutes. Add steak strips to vegetables. Stir-fry 2 to 4 minutes or until vegetables are tender-crisp and meat is thoroughly heated.
Serve with hot cooked rice.
cornstarch, and chili oil. Add steak strips, tossing to combine.
Partially freeze steak; trim fat from steak.
Slice steak diagonally across grain
Cut steak diagonally into thin strips.
Heat 2 tablespoons of oil in wok over high flame; stir-fry steak 5 minutes or until brown.
Push up sides; add remaining oil.
Stir-fry pepper for 2 minutes.
Add onion.
Stir-fry until crisp-tender, then mix with steak.
Combine soy sauce, cornstarch and water; add to wok, cooking until thickened.
Makes 4 servings.
ring to a boil.
Stir a few times, lower the
Cut beef steak lengthwise in half, then crosswise