80 low stir beef Recipes

ground chuck, beef ramen noodles, frozen peas and carrots, onion, diced, garlic cloves, minced, hoisin sauce, plum sauce, low sodium soy sauce, cider vinegar, brown sugar, dark sesame oil, red bell pepper

lean boneless sirloin, trimmed ,and cut into 1/4 inch thick strips (partially frozen steak is easier to cut), peeled minced ginger, grated orange rind, orange juice, balsamic vinegar, low sodium soy sauce, cornstarch, oil, fresh snow pea pods, ends trimmed and strings removed, celery , sliced on the diagonal, red pepper, sliced into strips

lean flank steak, five-spice powder, dark sesame oil, minced peeled fresh ginger, garlic cloves, minced, red bell pepper strips, yellow bell pepper strips, no-salt-added beef broth, low-sodium soy sauce, cornstarch, sliced bok choy, sesame seeds, toasted, salt, hot cooked rice

cornstarch, brown sugar, fresh ginger, minced, garlic cloves, minced, pepper, low sodium soy sauce, cider vinegar, dry white wine or 1/2 cup water, beef broth (can substitute chicken or vegetable broth too)

tangerines, dry sherry, fresh ginger, grated, sesame oil, cornstarch, cornstarch, low sodium soy sauce, flank steak , 1/8 inch slices, vegetable oil, red pepper, sliced thin, snow peas , strings removed, green onions , cut into 1 inch pieces, water

sugar, grated peeled fresh ginger, fresh lime juice (about 1 lime), low-sodium soy sauce, crushed red pepper, canola oil, boneless sirloin steak , cut into thin strips, diagonally cut green onions (optional), lime wedges (optional)

salt, five-spice powder, freshly ground black pepper, sirloin steak, trimmed and thinly sliced, cornstarch, sugar, crushed red pepper, fat-free , less-sodium beef broth, low-sodium soy sauce, canola oil, thick) diagonally cut slices carrot, broccoli florets, snow peas, trimmed, hot cooked rice

sirloin, fresh broccoli florets, onion, garlic, minced, cornstarch, low sodium soy sauce, cooking sherry, honey, vegetable oil, crushed red pepper flakes

trimmed sirloin steak, grated orange peel, vegetable oil, red pepper flakes, onion, sliced, red bell pepper, thinly sliced, broccoli florets, fettuccine, orange juice, low-sodium soy sauce, hoisin sauce, cashew pieces

grated fresh ginger, minced fresh garlic, low-sodium soy sauce, cornstarch, divided, toasted sesame oil, crushed red pepper, flank steak, trimmed and thinly sliced, sliced shiitake mushrooms (about 1/2 lb), vertically sliced onion, red bell pepper strips, sliced bok choy (about 1 medium head ), less-sodium beef broth

meat filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., rather than cooking onions separately for the filling , we incorporate some of the caramelized onions used to garnish the dumplings., percent lean ) ground beef, ground pork, reserved chopped caramelized onions (see step 3 of polish dumplings, related), minced fresh parsley leaves, minced fresh chives, egg white , lightly beaten, salt, ground black pepper, instructions, mix all of the ingredients together in a medium bowl until uniformly combined. use right away to fill pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days., mushroom filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., rather than cooking onions separately for the filling , we incorporate some of the caramelized onions used to garnish the dumplings., white mushrooms , wiped clean and quartered, unsalted butter, garlic cloves , minced or pressed through a garlic press (about 1 tbsp), dried porcini mushrooms , rinsed and minced, salt, reserved chopped caramelized onions (see step 3 of polish dumplings, related), sour cream, minced fresh parsley leaves, ground black pepper, instructions, pulse the white mushrooms in a food processor until finely chopped , about 15 pulses; transfer to a bowl and set aside. melt the butter in a 12-inch nonstick skillet over medium heat until shimmering. add the garlic and cook until fragrant, about 30 seconds. stir in the processed mushrooms, porcini mushrooms, and 1/4 tsp salt. cover, turn the heat to medium-low, and cook, stirring occasionally, until the mushrooms are wet and wilted, about 7 minutes., uncover, increase the heat to medium-high heat, and continue to cook until the mushroom liquid has evaporated and the mixture clumps and is starting to brown, about 7 minutes., add the reserved chopped caramelized onions. stir in the sour cream and cook until the mixture is sticky and cohesive but not wet, about 30 seconds. transfer the mixture to a bowl; cool slightly. stir in the parsley and season with salt and pepper to taste before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days., potato and cheese filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., while we prefer the flavor and texture of farmer s cheese here, an equal amount of ricotta cheese can be substituted. use either a food mill or a ricer to process the cooked potatoes for the filling; do not use a food processor or the filling will have a gummy texture. rather than cooking onions separately for the filling, we incorporate some of the caramelized onions used to garnish the dumplings., russet potato (about 9 oz), peeled and sliced 3/4 inch thick, salt, reserved chopped caramelized onions (see step 3 of polish dumplings, related), cheddar cheese , shredded (about 1/3 cup), farmers cheese (about 1/4 cup) (see note ), unsalted butter, ground black pepper, instructions, cover the potatoes by 1 inch of water in a large saucepan and add 1 tbsp salt. bring to a boil, then reduce to a simmer and cook until the potatoes are tender and a fork can be slipped easily into the center, 10 to 12 minutes. drain the potatoes into a colander., a food mill or ricer over a medium bowl and process the potatoes into the bowl. add the caramelized onions. stir in the cheeses and butter until incorporated and season with salt and pepper to taste. cool slightly before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days.

garlic butter, stir fry vegetables (onions,celery,bell peppers), garlic (minced ), extra lean ground beef, low-fat sausage, red wine, marinara sauce, salt, pepper, nutmeg (ground ), frozen cheese tortellini

lean flank steak, mandarin oranges in light syrup, undrained, low-sugar orange marmalade, hoisin sauce, vegetable cooking spray, sesame oil, divided, frozen snow peas, salt, cooked long-grain rice (cooked without salt or fat), dried crushed red pepper (optional)

olive oil, sesame oil, onion, sliced into thin strips, garlic cloves, minced, red pepper , cut into thin strips, sirloin , cut into thin strips, pea pods, cornstarch, low sodium soy sauce, cooking sherry, rice vinegar, brown sugar, brown rice, cooked

salt, five-spice powder, freshly ground black pepper, sirloin steak, cooked per recipe, net from 1 lb raw, trimmed and thinly sliced, cornstarch, sugar, crushed red pepper, fat-free, less-sodium ) beef broth, low-sodium) soy sauce, canola oil, thick) sliced carrot, diagonally cut, broccoli florets, snow peas, trimmed, hot) cooked rice

boneless sirloin steak , cut into thin strips, low-sodium soy sauce, divided, fresh orange juice, light brown sugar, cider vinegar, grated orange rind, crushed red pepper, sesame oil, matchstick-cut carrots, onion, cut into 8 wedges and separated

sesame oil or 2 tbsp olive oil, steak, tips, fresh asparagus, rinsed , tough bottoms removed, cut into 1-inch sections, chopped garlic, teriyaki sauce, sesame seeds

risotto with sausage and cranberry beans, make risotto , you absolutely must use a specific type of rice called arborio rice (carnaroli and vialone nano are also used, some say superior, but are more difficult to find). these types of rice release starch when stirred in a liquid; it is this process which makes risotto, otherwise you just have a starchy mess of mush. these types of rice are identified by their fat round grains and pearly appearance. they can be used to make other sorts of rice dishes, such as pilaf, but other types of rice cannot be used for risotto. arborio is no longer that much of a specialty product; it can be found in most large, well-stocked grocery stores in the italian section. or sometimes, misguidedly, in the asian section., okay , so now we have the rice. you will also need some good, low-salt stock or broth - it should be low-salt not for health reasons, but because a good deal of it will evaporate, leaving its salt behind, and i like to have more control over the salt in a dish. it can be homemade, but i m not going to be a snob about it because, in truth, we go through gallons of store-bought stock in this household and i don tsp see that changing anytime soon. furthermore, risotto is actually a dish which can be whipped up out of thin air when it seems as though you have nothing to eat, as long as you have butter, rice, stock, maybe a few herbs, and some leftover parmesan. i like the kind of stock purchased in tetrapak cartons, because they are resealable and can be put in the fridge and used as needed. if you really want to use homemade but you don tsp have time to make stock or don tsp like the aroma of roasting bones in your house (i don tsp blame you), you can buy really great stock at north market poultry and game - it is expensive, but can be diluted with a 2- or 3-to-1 ratio of water to stock, so it stretches. my general guideline is to plan on 1/4 cup dry rice per person, and about 4 cups of stock to 1 cup of rice. of course, this isn tsp exact and will vary depending on your elevation and the phases of the moon, but it s a good place to start. i usually just use 4 cups of stock and then dilute with water or wine (or sometimes beer, if that s all i have) if i feel i m going to run out., well, we have rice and stock covered, now we just need our setup: place the stock in a saucepan on your rear burner, bring to a simmer, and leave it there with a 6-8 oz ladle in, and place a large, wide saute pan (must be really large, plan that your rice will at least quadruple in size) or dutch oven on the burner in front. get out your favorite wooden spoon and flex your stirring arm., nice thing about using sausage is it s so full of flavor you can leave out the usual onion/garlic/shallot/celery nonsense if you re tired and don tsp feel like chopping. furthermore, sausage goes from the freezer to the pan without suffering too much. okay, let s go, risotto with sausage and cranberry beans - serves 4, links italian sausage , or 1 lb bulk (or hot, or a combination - definitely with some fennel), casings removed, cooked cranberry beans or 1 can white beans, drained, arborio rice, beef , chicken or vegetable stock, butter, freshly, finely grated parmesan cheese , plus more for garnish, an oz) flat-leaf parsley, chopped finely, lemon juice , or juice from 1/2 lemon, salt and black pepper to taste, red pepper flakes to taste, optional, good balsamic vinegar , optional