While rice is cooking, marinade steak in mixture of: 1 T
soak noodles in boiling water for 10 minutes. Meanwhile, in a
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.
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
om beef. Partially freeze beef for 30 minutes. Thinly slice
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.
add dried chile flakes, black pepper, and salt.
Heat a
venly; let stand for 10 minutes.
Put stir-fry pan over high
Blend reserved juice into cornstarch; stir in soy sauce. Add chicken
o coat. Allow to marinate for 5 mins.
Whisk remaining
Place round steak in freezer for 30 minutes to get firm.<
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.
ing to a boil.
Stir a few times, lower
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.
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.
killet on high heat. Stir-fry the shrimp for 2-3 mins until
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.
o drain away. Let stand for 20 mins. Cut the tofu
Partially freeze steak; trim fat from steak.
Slice steak diagonally across grain