Chinese Beef Stir Fry (4) Collection
szechwan beef stir fry 
sweet and sour beef stir fry 
spicy beef stir fry 
pineapple beef stir fry with green beans 
title: szechwan beef stir fry 
category: oriental 
yield: 1 serving 
30 minutes 
1 lb.  beef flank steak
1-1/2 tsp  sugar
1 tsp  cornstarch
2 clove  garlic, crushed
1 Tbsp  minced fresh ginger
1/4 tsp  crushed red pepper pod
1 small  red bell pepper, cut
1/4 lb.  pea pods, julienned
2 Tbsp  reduced-sodium soy sauce
4 tsp  oriental dark roasted sesame oil
1 package  (8 ounces) frozen baby corn, defrosted
cut beef steak lengthwise into 2 strips; slice across the grain 
into 1/8 inch thick strips. combine soy sauce, 2 tsp. oil, sugar 
and cornstarch, stir into strips. heat remaining 2 tsp. oil in 
large skillet over medium-high heat. add garlic, ginger and 
pepper pods, cook 30 seconds. add bell pepper and corn; stir-fry 
1-1/2 minutes. add pea pods, stir-fry 30 seconds. remove 
vegetables. stir-fry beef strips (1/2 at a time) 2 to 3 minutes. 
return vegetables and beef to skillet and heat through. 4 
from: beef. it's what's for dinner shared by: pat stockett from: 
pat stockett 
title: sweet and sour beef stir fry 
category: oriental 
yield: 2 serving 
8 oz.  beef flank or round steak
4 Tbsp  salad oil
1/2 cup  diagonally sliced carrots
1/4 cup  green bell pepper,cut into
1/2 cup  snow peas
1/2 tsp  ground ginger
1 medium  clove garlic,minced
1 Tbsp  cornstarch
1 can  10 1/2 oz. ready to serve
  french onion soup
1 Tbsp  cider vinegar
1 tsp  sugar
place steak in freezer until partially frozen for easier 
slicing.on a cutting board,slice beef,crosswise of grain,into 
1/4" wide strips. in a 10" skillet or wok over high heat with 3 
tsp. hot oil,cook carrots and green bell pepper for 2 
minutes,stirring quickly and frequently. add snow peas;stir fry 2 
additional minutes.with a slotted spoon,remove vegetables to a 
plate. add remaining oil,ginger,garlic and beef to skillet; stir 
fry until meat loses pink color,about 2 minutes. in a small 
bowl,blend cornstarch with soup;stir in vinegar and 
sugar.gradually,stir into skillet;cook,stirring constantly until 
thickened. return cooked vegetables to skillet;heat 
thoroughly.serve over rice,if desired.makes 2 servings. 
title: spicy beef stir fry 
category: oriental 
yield: 4 serving 
2 Tbsp  oil
375 steak, rump, thinly sliced
1   capsicum (pepper,red)
1 cup  mushrooms (button) sliced
2   spring
1 bunch  asparagus, sliced
3 Tbsp  oyster sauce
1 Tbsp  chilli & garlic sauce
2 tsp  cornflour
1/3 cup  water
heat 1 tbsp oil in work or pan. add beef and stirfry until 
golden. remove from pan heat remaining oil in wok, add 
vegetables and stirfry for 2 minutes. return meat to wok with 
combined remaining ingredients. bring to boil, stir fry for 1 
source australian womens weekly 
shared by mandy carbery of worongary 
title: pineapple beef stir fry with green beans 
category: oriental 
yield: 4 serving 
1 Tbsp  grated ginger,
1 Tbsp  soy sauce
1 Tbsp  green chiles , chopped
20 oz.  pineapple chunks
1/4 cup  chopped cilantro
3/4 lb.  round steak, sliced
1 tsp  oil
1 clove  garlic, chopped
1/2 tsp  cornstarch
1/2 cup  green beans
1   sweet red pepper, sliced
2   scallions, chopped
drain pineapple, reserving 1 cup chunks, 1/2 cup juice. combine 
1/2 cup pineapple juice, ginger, soy, cilantro and meat in bowl. 
cover bowl, marinate for 15 min. heat oil in skillet, add garlic, 
saute 30 seconds. remove meat from marinade, add to skillet, stir 
fry until cooked through. remove meat. mix together remaining 
marinade and cornstarch in bowl. add beans, pepper, chiles and 
marinade mixture to skillet, stir fry until vegetables are tender 
and mixture is thickened. stir in 1 cup pineapple chunks, 
scallions, meat, heat through. makes 4 servings. from: "traci" 
(ID: 11033) Mirror: Sun, Aug 31, 2003

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