Stirfry the peppers and onions in oil.
.Put in a bowl.
Stir fry the beef.
Add the veggies,sesoning,water.
Season to taste.
Simmer to the way you want it.
All measurments are approximate.
Never use the whole envelope of spice.
Serve with rice,mashed pototoes,noodles.
With extra vegetables this could serve 3 or 4 people.
When peppers are on sale I buy several and cut them up to use in recipes like this and put them in baggies in the freezer.
Enjoy.
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.
Combine beef, cornstarch and 1 tbsp fish
eatproof bowl for 5 mins. Stir to separate strands. Drain.
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.
Heat half the oil in a wok on high heat. Stir-fry beef in two batches, 1-2 mins each. Transfer to a bowl.
Heat remaining oil in wok on medium heat. Stir-fry onion, garlic and ginger 2-3 mins until golden. Add mushrooms and corn, stir-fry 1-2 mins until corn is almost tender.
Return beef to wok with peas, sauces and sugar. Bring to a boil and stir-fry 1-2 mins, to heat through. Serve with rice or noodles, if desired.
Cook the rice according to the package directions.
Heat the oil in a large skillet or wok on medium-high heat. Add the beef and stir fry for 2 mins. Remove from the skillet. Add the onion, garlic, beans, carrots and bamboo shoots and stir fry for 4 mins.
Mix the soy sauce, ketchup, cornstarch, sambal oelek and 1/2 cup water. Add to the skillet and cook for 1 min or until thickened. Add the beef and cashews and stir fry until heated through. Serve over the rice. Garnish with cilantro.
Heat an oiled wok on high heat. Stir-fry the beef, in batches, until almost cooked. Remove the beef from the wok.
Stir-fry the broccolini with 2 tbsp of water in the wok until it's tender.
Return the beef to the wok with the sauces. Stir-fry until heated through.
o coat surface. Add ground beef; cook, stirring to break up
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.
Place the noodles in a medium heatproof bowl; cover with boiling water. Separate the strands with a fork; drain.
Heat half the oil in a wok on high heat. Stir-fry the beef, in batches, until browned. Remove from pan.
Heat the remaining oil in the wok. Stir-fry the pepper, mushrooms, ginger and garlic until the pepper is tender.
Return the beef to the wok with the noodles, sauces and onion; stir-fry until heated through.
Mix the marinade and add the beef strips.
Marinade for at least 2 hours.
In a hot wok add 1 Tbsp olive oil and stir fry the beef.
Remove to a plate.
Next mix the ingredients for the sauce.
Add the vegetables and stir fry for a few minutes or until tender to your taste.
Add back in the beef and heat throughly.
Remove to serving plate.
Add the sauce to the wok heat for about 30 seconds.
Pour over beef and vegetables and serve.
Heat the oil in a wok on high heat. Stir-fry the beef for 3 mins or until cooked through. Transfer to a large bowl; cool slightly.
Meanwhile, for the tamarind dressing, whisk all ingredients in a medium bowl until combined.
Add the Chinese cabbage, chili pepper, peanuts, spinach, herbs and dressing to the beef; toss gently to combine.
For the tamarind dressing, whisk all ingredients in a small bowl until combined.
Heat the oil in a wok on high heat. Stir-fry the beef for 3 mins or until cooked through.
Place the beef in a large bowl with the cabbage, spinach, chili pepper, peanuts, herbs and dressing. Toss gently to combine.
to strips: easier if the beef is partially frozen.
Combine
Combine marinade ingredients. Place beef strips in resealable plastic bag.
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.
egetable oil over high heat; stir-fry beef in 2-3 batches, until
Cut beef steak lengthwise in half, then
ntil partially firm. Slice the beef into thin strips.
Combine