While rice is cooking, marinade steak in mixture of: 1 T
large skillet or wok, stir-fry the vegetable blend and carrots
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.
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.
Partially freeze steak; trim fat from steak.
Slice steak diagonally across grain
Trim fat from steak.
Slice steak diagonally across grain into thin
cornstarch, and chili oil. Add steak strips, tossing to combine.
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.
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 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 beef steak lengthwise in half, then crosswise
at and cut the flank steak in small, bite-size pieces
Cut sirloin steak into small pieces.
Cook in small amount of vegetable oil the steak and chicken pieces.
Drain off fat.
Add 1 package of frozen stir-fry vegetables.
Stir in some soy sauce. Cook until vegetables begin to get tender.
Add mushrooms and pineapple.
Cook until done, adding more soy sauce.
Serve over rice.
f oil, add vegetables and stir.
Pour 1 tbsp of
Bring water to a boil. Add rice, stir and return to a boil. Place lid on pot. Lower heat to low and simmer for 20 minutes.
Warm wok or large pan over medium to high heat. While heating, cut sirloin steak into thin strips. Add oil to wok. Add steak.
While beef is cooking, mix together the sauce ingredients and set aside.
Add frozen vegetables and stir-fry until vegetables reach tender-crisp.
Add sauce to wok. Stir into beef and vegetables mixture until boiling and thickened.
Serve over rice.
Cut steak into small pieces and marinate in A.1. and Worcestershire sauce.
Cut veggies in small pieces and marinate in lemon juice and olive oil.
Cook steak in approximately 3 tablespoons olive oil in hot pan just long enough to tenderize. Pour in all veggies at once and stir-fry until tender.
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.
Cut up sirloin steak and chicken into thin strips.
Cook steak and chicken in oil until done, then add the remaining ingredients with a little stir-fry sauce and a little water. Simmer at low heat for about 20 minutes, then after it cooks, serve on rice.
While beef is still partially frozen, trim away excess fat and slice thinly.
Whisk together marinade and pour over beef in a ziplock bag; refrigerate several hours or overnight.
Whisk together sauce in a small bowl and keep nearby.
Heat oil in a wok over high heat, stir-fry beef with marinade, mushrooms and onions until cooked through.
Add sauce to wok, and cook, stirring, until sauce thickens.
Serve stir-fry with steamed rice if desired.
Cut steak on the bias (on an