59657 sizzling beef bok stir Recipes

apricot halves, cornstarch, beef broth, reduced-sodium soy sauce, beef top round or beef sirloin steak, cut into thin strips, canola oil, fresh broccoli florets, chopped onion, tomatoes, hot cooked rice

beef bouillon cube, boiled water, slightly cooled, cornstarch, low sodium soy sauce, white sugar, beef, vegetable oil, divided, minced garlic, black pepper, green onions, chopped, green pepper, red pepper, fresh mushrooms, sliced, broccoli, uncooked brown rice

beef top round steak (3/4 inch thick ), cornstarch, water, divided, salt, pepper, hot pepper sauce, canola oil, divided, fresh asparagus pieces or fresh broccoli florets, sliced cauliflower, sweet red or green pepper , julienned, onion, cut into 1/4-inch wedges, beef bouillon granules, soy sauce, ketchup, red wine vinegar, hot cooked rice

beef n bean starter, thawed, beef broth, frozen broccoli stir-fry vegetable blend, frozen cheese tortellini, shredded parmesan cheese , optional

beef cut in thin strips, olive oil, chinese vegetables, teriyaki sauce, garlic, ground ginger

beef , lean, olive oil, broccoli, onion, chopped, garlic, crushed, soy sauce, cornstarch, ginger, ground, water

beef flank steak, frozen slightly to make slicing easier, soy sauce, olive oil, cornstarch , plus, cornstarch, sugar, broccoli (1 lb), fresh shiitake mushroom, stems removed, green onions, water, dry sherry, fish sauce, oriental sesame oil, salt, fresh ginger, peeled and shredded, garlic cloves, finely chopped

bok choy, white wine vinegar, dijon mustard, reduced sodium soy sauce, sugar, garlic clove, finely chopped, fresh gingerroot, finely chopped or 1 tbsp ginger, grated

bok choy, boneless skinless chicken breast halves, garlic, minced (depending on size and your taste), dry sherry or 1/4 cup cooking sherry, soy sauce (i prefer kikkoman), oil (just enough to coat the bottom of the pan)

bok choy, salt, sunflower oil, fresh ginger, grated finely (about 1in piece), red chili pepper, seeded and finely diced, garlic cloves, very finely chopped, light soy sauce, thai fish sauce (nam pla)

beef stew topped with black pepper biscuit crust ingredients, beef for stew, salt and freshly ground pepper to taste, canola oil, yellow onions, coarsely chopped, carrots, peeled and cut into 1-inch lengths, stalks celery, coarsely chopped, garlic, minced, beef stock - recipe below, dry red wine (optional), bouquet garni : 3 rosemary sprigs, 4 flat-leaf parsley sprigs, 1 bay leaf, 3 to 4 peppercorns, ingredients for biscuit crust, all-purpose flour, baking powder, sugar, heaping tbsp cracked pepper, salt, cold unsalted butter , cut into pieces, whole milk, unsalted butter, melted, minced fresh flat-leaf parsley for garnish (optional), preheat the oven to 350of., beef cubes dry with paper towels and sprinkle with salt and pepper., in a large dutch oven or flameproof casserole, heat 2 tbsp of the oil over medium-high heat. sear the beef cubes on all sides until nicely browned. don tsp move the meat too much in the pot; let it sear so that it develops a nice browned crust. transfer the beef cubes to a plate. pour off the oil from the pot., return the pot to medium heat and add the remaining 1 tbsp oil. add the onions, carrots, and celery and saute for about 3 minutes, or until the vegetables begin to soften. add the garlic and saute for 2 to 3 minutes., add the stock and wine and stir to scrape up the browned bits from the bottom of the pan. return meat and any accumulated juices to the pot., make a bouquet garni by tying the rosemary and parsley sprigs, bay leaf, and peppercorns in a square of cheesecloth. put the bouquet garni in the pot., cover the pot and braise in the oven for 2 hours and 15 minutes or until tender, stirring the stew several times., meanwhile , make the biscuit crust: in a medium bowl, whisk the flour, baking powder, sugar, cracked pepper, and salt together. using your fingertips, a fork, or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs., add the milk all at once and stir just until the dough comes together in a mass., turn the dough out onto a lightly floured surface and knead 8 to 10 times, or just until cohesive. using a rolling pin or your hands, roll or pat the dough into a circle or oval about 1/4 inch thick., stew from the oven , uncover, and lay the dough on top. it will not fit perfectly or seal tightly. this is a rough topping. brush the dough with the melted butter., return the stew to the oven and cook, uncovered, for 12 to 15 minutes, or until the crust is golden brown., serve, remove the crust from the pan and set aside. serve the stew with the vegetables. cut the crust into pieces and top the meat with the crust. ladle sauce from the stew over the crust, meat, and vegetables. garnish with minced parsley, if desired., variation, serve in 6 individual onion soup crocks or similarly sized ovenproof dishes, put the meat into the crocks with the vegetables and sauce from the stew. increase the oven temperature to 425of., make the biscuit dough and roll it into a round about 1/2 inch thick. cut the dough into 6 rounds large enough to overlap the bowls by about 1/2 inch. lay the rounds over the crocks and crimp the edges to seal. brush with melted butter and set the crocks on a baking sheet. bake for 12 to 14 minutes, or until the crusts are golden brown.

beef flank steak or 1 lb beef top sirloin steak, very thinly sliced across-the-grain, peanut oil, divided, soy sauce, dry sherry, water, green onions, thinly sliced, minced fresh ginger, garlic cloves, minced, asian chili paste with garlic (or to taste), sugar, dry sherry, toasted sesame oil, distilled white vinegar, fresh ground black pepper

uncooked spaghetti, cooked ground beef, frozen stir fry vegetables, thawed, home-style beef gravy, reduced sodium soy sauce, garlic powder, pepper

lean ground beef, onion, chopped, chicken-flavored ramen noodles (or mushroom or beef), frozen stir fry vegetables

cornstarch, beef broth, soy sauce, sugar, canola oil, whole garlic cloves, fresh asparagus, trimmed and cut into 2-1/2-inch pieces, onions, halved and thinly sliced, sweet red pepper , julienned, carrot , cut into 2-1/2-inch strips, sliced cooked roast beef (2-1/2-inch strips), salted cashew halves, hot cooked rice

brown sugar, cornstarch, reduced-fat coconut milk, beef broth, soy sauce, prepared thai red curry paste, grated lemon peel, beef, cut for stir-frying, hot cooked linguine, minced fresh cilantro, asian (toasted) sesame oil

cornstarch, beef broth, soy sauce, sugar, canola oil, whole garlic cloves, fresh asparagus, trimmed and cut into 2-1/2-inch pieces, onions, halved and thinly sliced, sweet red pepper , julienned 1 large carrot, cut into 2-1/2-inch strips, sliced cooked roast beef (2-1/2-inch strips), salted cashew halves, hot cooked rice

beef, soy sauce, cornstarch, peanut oil, divided, garlic clove, ginger root, dried mushrooms, oyster sauce, sugar, green onion