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.
icrowave-safe bowl, place chocolate and butter.
Microwave at High
n a bowl. Add fish and stir to coat.
Sauce: Combine
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 sauce. 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.
Add oil and swirl to coat surface. Add ground beef; cook, stirring
Heat oil in skillet over high heat.
Cut chicken into strips. Add to skillet with garlic.
Stir-fry 3 minutes.
Add vegetables. Stir-fry for 3 minutes.
Reduce heat to medium.
Stir in remaining ingredients.
Simmer for 1 minute.
Serve over rice. Serves 4.
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.
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.
edium saucepan; stir in rice. Cover, reduce heat, and simmer 15 minutes
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 scallops in a bowl with soy sauce and sherry, garlic, and ginger. Let marinate for a few minutes.
Heat oil to med. in a skiller and add scallops and marinade and cook until almost done.
Add cooked broccoli and stir fry sauce to the pan and simmer until scallops are done. Serve over rice.
eatproof bowl for 5 mins. Stir to separate strands. Drain.
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.
hili peppers, ginger, garlic, sugar and fish sauce in a food
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.
Combine first 5 ingredients in a bowl.
Set aside.
Place frozen vegetables in a bowl and cover with water.
Place noodles in another bowl and cover with hot water.
After vegetables have separated and thawed, drain.
Tear noodles into 4 pieces or just separate them, leave in bowl for a few more minutes, then drain.
Brown meat in oil.
Add drained vegetables and noodles.
Stir together; then add first 5 ingredients which you have set aside.
Stir until sauce thickens and vegetables are done.
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.
Place beef and sesame oil in a bowl and toss to combine. Heat a wok over high heat. Working in batches, cook beef for 1-2 mins, until tender and browned.
Return all beef to wok along with onion, pepper, satay sauce and lime juice. Stir-fry for 2 mins, until tender.
Serve stir-fry with cucumbers and lime wedges.