Friday, 30 August 2013

Simple and Quick Beef Stir Fry Recipe

Beef Stir Fry
Beef Stir Fry
There are several recipes for beef stir fry in the cookbooks but sometimes, we grow tired of choosing which one is best for tonight.  Here is a simple and quick beef recipe that can alter your routine in cooking stir fries and suggest a new dimension on preparing a succulent and fantastic meal for the evening dinner. 

Beef stir fries are the easiest meal to prepare since beef can easily blend with any type of vegetables and can contributing on its meat flavor to any combination of veggies blended with the special sauces.  It can go well with saltiness, sweetness, bitterness and spiciness.   Let us start cooking then.

THE STEAK AND POTATO STIR FRY:  The recipe can serve four persons. It can also be prepared in less than 60 minutes.

  • twelve ounces of well trimmed steak, halved lengthwise and cut at an angles into one fourth inch wide slices
  • Worcestershire sauce, three tablespoons only, but is desired more, you can add according to your taste (for marinating the beef)
  • one teaspoon of minced garlic
  • three tablespoons of vegetable oil, plus one teaspoon of oil divided
  • six medium size green onions cut into pieces
  • one cup of frozen whole kernel corn
  • three cups of frozen potatoes O’Brien, thawed (wedges)
  • one half teaspoon salt

  • Before everything begins, mix the steak with the Worcestershire sauce and the garlic in a mixing bowl.
  • Then prepare the other ingredients according to the instruction in the list of ingredients as well.
  • Heat a wok or a large skillet over high heat on your American stove or Dutch oven.  Add one tablespoon of oil to the pan and swirl to coat the pan’s bottom.   As it is about to start smoking, add the beef mixture to the pan and stir fry for one and one half to two minutes until the beef steak is no longer pink on the insides.  Spoon the beef and the juices out of the pan to a plate and set aside.
  • Reheat your wok and add one teaspoon of vegetable oil.  Then you can start cooking the vegetables adding the green onions first then the frozen corn kernels.   Continue stirring them and toss them if you can to cook them evenly.  Stir fry for one and one half minutes until the vegetables are crisp tender.  Then slowly add them to the plate of the beef. 
  • Lastly, reheat your wok and add two tablespoons of vegetable oil to the skillet.  Then once hot enough, add the potatoes to the wok and stir fry them for three to three and one half minutes till the potatoes are tender. 
  • Finally pour in the juices from the bowl holding the beef and vegetables and continue stir frying the potatoes for one minute more.  Scrap up the brown bits from the bottom of the pan and keep the potatoes stirred at the same time. 
  • When the potatoes starts to turn golden brown, add back the beef and vegetables to the pan.  Stir to combine and then sprinkle with salt according to your taste.  Stir and toss for one minute more till everything is blended and heated through.  
  • Serve immediately while it is hot.  It can go well with steam cook rice. 
  • Others prefer gravy on the side.   You can prepare the gravy separately and serve it  side by side with this dish.
  • Enjoy this simple and fast beef stir fry recipe at home. 
  You can also visit here to learn on how to cook Beef Stir Fry.

Wednesday, 28 August 2013

Best Stir Fry Recipe for The Family

Best Stir Fry Recipe
Best Stir Fry Recipe
Stir fries are always savory and delightful for a short cooking technique that really amazes people.  But of all the recipes printed in cookbooks and crawling in the internet, there are always the ones that are considered to be the best or maybe what people meant are the ones that really suits their preference.  Preferences could vary from the choices of vegetables in it or the kind of meat used or perhaps the right concoctions of the sauce used.  Stir fries, whatever is in it are here to stay.  This is the answer to a hectic day where people are tired of takeouts and pizza nights, but prefers to eat the meal of their choice.   Tired and weary from work the whole day, they are left with only a few more minutes to haggle the kitchen for a quick and savory meal.  But what to cook and which is best suited according to their preferences?  This is the first thing that comes to our minds. Here is a recipe that we can categorize as Best stir fry recipe for the family, that is savory, succulent and simple and fast to prepare.   Get ready with the ingredients and let us begin cooking. 

THE THAI LIME CHICKEN STIR FRY:  Like most of Thai fries, this one cooks really quickly once you have all the ingredients ready and prepared.  This recipe features the flavor of lime using lime juice and leaves.  Lime leaves play an important part in this stir fry so don’t forget them.  You can buy kaffir lime leaves at most Asian or Chinese food stores, just look for them in the frozen packets.  With lots of vegetables, you get everything you need in this single dish.  Enjoy this delicious and aromatic dish with steamed rice.

  • three chicken breasts, or thighs can do, cut into strips or bite sizes (skinned and deboned)
  • two bell peppers ( a green and a red), chopped to bite size pieces
  • one small cooking onion, chopped to thin wedges
  • a handful of fresh basil leaves
  • two tablespoons of vegetable oil
  • white wine or white cooking wine
  • three spring onions, sliced
  • one fresh red chili, or one teaspoon of chili sauce (add more if need more heat)
  • six to eight lime leaves, cut into strips with scissors (available in Asian stores at frozen packets)
  • four cloves of garlic, minced
  • two tablespoons of fish sauce
  • two tablespoons of lime juice
  • one half cup of fresh basil
  • two tablespoons of canola oil or any vegetable oil
  • two tablespoons of regular soy sauce
  • one teaspoon of dark soy sauce (or one half tablespoon of regular soy sauce)
  • one to two teaspoon of brown sugar

  • Prepare the sauce by placing all the ingredients in a food processor.  In cutting the lime leaves, be sure to discard any inedible stems. (Use the leaves only)
  • Process well the sauce to form a smooth and thick paste.  Taste-test for sweetness and bitterness and balance it by adding more sugar.  We will adjust the other flavors later.  Set to rest to wait.
  • Place two tablespoons of vegetable oil in a wok and heat the wok to medium high heat over your American stove.  Add the onions once heated and fry the chicken strips.   Stir fry for six to eight minutes until the chicken is no longer pink in the insides.  While frying the chicken, add a little white wine, one tablespoon at a time, when pan gets dry.  This keeps the frying consistent without adding oil or more fat and calories.
  • Add the bell peppers and fry for two to three minutes till the peppers are soft and bright in color.
  • Turn the heat down and add the sauce, stirring well to combine with the ingredients.
  • Do not overcook the sauce, the flavors will just evaporate.
  • Taste-test for salt and spice, to add more fish sauce if not salty enough or more fresh chili if not spicy enough.  Some prefer more sauce in it by adding a few tablespoons of chicken broth or coconut milk or even cream.
  • Serve hot with steam cooked rice.  The original recipe is estimated to serve two to three persons.
  • Enjoy this best stir fry recipe at your kitchen.   
 You can also visit here to learn on how to cook Best Stir Fry Recipe.

Friday, 23 August 2013

Beef Stir Fry

Beef Stir Fry
Beef stir fry recipes are commonly describe as a combination of a little beef strips with a lot of vegetables sautéed by a choice of herbs and spicy sauces.   These recipes are made popular through Chinese Cuisines and Oriental restaurants that go very well with steamed cooked rice.  
We are not lovers of Chinese food but children like my son have learned to like them so we have been trying a few new dishes for him.  There are some we like but there are really those that we don’t think we will ever like.

The biggest problems with Chinese food are its salt content.  Our blood pressures have slowly been rising for a few years now and so we are trying to control the amount of salt in our food hoping to avoid future preventive medication and maintenance.  So in our research, we found this recipe that we believe is healthy yet still tasty and savory to our taste. This one is easy to make and definitely has a lot less salt than most recipes. 


  • One half cup cold water
  • Two tablespoons of cornstarch
  • Two tablespoons of soy sauce (choose the low sodium type)
  • One pound of stir fry beef (ready cut into strips)
  • One tablespoon of vegetables oil or canola oil
  • One fourth teaspoon of freshly grated ginger
  • One head of broccoli. cleaned and cut
  • One cup of carrot matchsticks (using a large carrot, peel and cut into halves then sliced into matchsticks)
  • One cup of orange juice (freshly squeezed if you have them on hand)
  • Four cups of hot steamed rice
  • In a mixing bowl, combine together the water, the soy sauce and the cornstarch.  Stir them until smooth and the cornstarch is dissolved leaving no lumps.  Then rest for frying.
  • Soaked the broccoli florets on warm water for a few minutes to soften.  Drain the water and pat dry the florets.
  • To begin frying, heat a wok over medium high heat on your American stove.  Add the vegetable oil and wait till it is hot. 
  • Then you can add the beef strips to the wok and stir fry them till lightly browned.  
  • Then you can add the garlic and the ginger and continue stirring.  Then add the carrots to the wok.
  • Simmer until the beef is browned perhaps for 2 to 3 minutes. 
  • Without removing the beef strips, add the broccoli florets and stir fry until the beef is thoroughly cooked and the broccoli and carrots are as tender as you desire.  This method differs from the other method of removing the beef, before stir frying the veggies after which the beef strips are returned. Try it, it is simple and easy.
  • Then add the orange juice and heat the wok until boiling. 
  • Then stir in the cornstarch mixture and cook for one to two minutes more until the sauce thickens.
  • Serve immediately while hot over hot steamed rice.  This is a saucy dish and you will enjoy them well.
  • You can prepare this beef stir fry in your kitchen in exactly 30 minutes.  Have fun and continue stir frying too. 
  You can also visit here to learn on how to cook Beef Stir Fry.

Tuesday, 20 August 2013

Beef Stir Fry

Beef Stir Fry
Beef Stir Fry
The Teriyaki Beef Stir fry Recipe is a popular recipe in Pine Beach, New Jersey, where people there serve this delicious dish more frequently.  You can also substitute the beef with chicken, shrimp, or tofu and add a healthy mixture of water chestnuts, some bean sprouts and garnish it with ground nuts and oh walah, a delicious stir fry recipe to go.  This beef fry recipe is very healthy, quick and simple to prepare but most of all diabetic friendly.


  • ½ cup water
  • 1/3 cup reduced-sodium soy sauce
  • ¼ cup honey
  • four garlic cloves, minced
  • one tablespoon of fresh minced gingerroot
  • one beef flank steak (3/4 pound), sliced into thin strips across the grain for tender results
  • two teaspoons of canola oil or vegetable oil
  • two cups of broccoli florets
  • one medium onion, chopped into quarters
  • ½ cup of chopped green pepper, medium in size
  • ½ cup of chopped red pepper
  • one cup of sliced fresh mushrooms
  • one teaspoon of cornstarch or corn flour
  • Cook some rice

  • In a small bowl, combine the first 5 sauce ingredients; the ½ cup water; the 1/3 cup soy sauce; the ¼ cup honey; the four minced garlic cloves; the one tablespoon minced gingerroot.  Pour 1/2 cup of the mixture into a ziplock plastic bag and add the beef strips.  Seal the bag and turn the bag over to coat the beef with the mixture.  Refrigerate for at least an hour, but for a better turnout if marinated overnight to give enough time for the meat to absorb the sauce.   Please cover and refrigerate the remaining marinade. 
  • Remove the beef from the refrigerator and drain and discard marinade from the beef. 
  • Heat a wok on medium high heat or if you are using a large non-stick skillet, heat it on medium heat and pour the vegetable oil.  Once oil is hot enough, add the beef and fry in batches in batches for 2-3 minutes until it is no longer pink in color, but almost cooked through.   Remove the beef from the wok and set aside on a plate.
  • Be sure to season your oil before stir frying your beef (when wok is hot, add oil, and once it starts to smoke, add garlic and ginger to season the oil, and stir till fragrant). 
  • Heat the pan again and add oil.  Once the oil is hot, add the garlic and the gingerroot.  Stir till the garlic turns brown in color and add the vegetables.   In adding the vegetables, start with the broccoli florets, then the onion and the peppers last.   Continue stir frying for about four minutes till the broccoli is tender and crisp.  
  • Then return the beef to the pan.  Stir and toss to completely mix the beef and vegetables.
  • Finally, add the cornstarch and the reserved marinade into the pan.   Simply bring to a boil by not cover the pan.  Stir and toss the ingredients until the sauce thickens. 
  • Serve hot with cooked rice if desired.   This recipe yield approximately three servings.    
  • Have fun and fancy your kitchen with these beef stir fry recipe at home.
 You can also visit here to learn on how to cook Beef Stir Fry.

Tuesday, 13 August 2013

Recipe for Stir Fry

Recipe for Stir Fry
Recipe for Stir Fry
Stir frying is a fast straightforward cooking methodology that is terribly easy to learn which has an endless versatility in its ingredients.  History wise, this cooking method dates way back the 15th century and was originally Chinese in origin.  It needs solely a few minutes to organize food in this method and does not need those high-ticket utensils as well as it solely consumes less fuel saving energy.   So it is sensible to do a home cook meal exploiting this method on week days after agitated working hours on the job.

Here is a simple and quick recipe for stir fry that may begin well with your week day suppers.  Simply make certain that you have the Oriental sauces at hand prepared for your kitchen ventures.

1.    THE ASPARAGUS STIR FRY RECIPE:  Like many stir fries, this requires a bit of commitment on slicing, dicing, and chopping.  All is completely worth it anyway.  Because each time an ingredient hits the pan, that aromatic scent unfurls towards you like an intense bouquet.  You simple know it is going to be good.  Asparagus and tofu form a base of this ensemble, but it has more to it than that.  You get a bite of tang from the lime and heat from the red chiles and fresh ginger, while mint and basil cool things down, and a touch of hoisin sauce gives you just enough sweetness to balance it all.

  • Toasted sesame oil, as desired
  • Eight ounces of extra firm tofu, cut into slices like pencil in thickness
  • Four green onions, thinly sliced
  • One tablespoon of peeled and freshly grated ginger
  • ½ teaspoon of crush red pepper flakes
  • ½ of a bunch of asparagus, trimmed and cut into 1 inch pieces
  • Three cloves of garlic , chopped
  • A couple of big pinches of fine-grain of sea salt or rock salt
  • One big handful of toasted cashews, chopped them up a bit
  • Chopped chard a few handfuls of spinach or kale
  • Zest and juice of one lime
  • Two tablespoons of hoisin sauce
  • Slice a small handful of fresh mint leaves
  • One small handful of fresh basil, slivered or broken into splinters


  • Let us have all the ingredients prepared (according to ingredients instructions) and within arms-reach of the stove. 
  • Heat a splash of sesame oil in a large skillet or wok over your American stove, at medium high heat.  When the oil is hot add the tofu and cook until they are golden brown turning them on their sides for a few minutes.  Once cooked, remove the tofu from the pan to a plate and set aside.
  • Add another splash generously of sesame oil to the pan.  As soon as it is hot, add the onions, the ginger, the red pepper flakes, the asparagus, and the salt.  Stir fry and toss for about a minute.  
  • Then you can add the garlic, the cashews, and the spinach and continue stir frying for another minute, till the spinach wilts. 
  • Return the tofu to the pan and stir in the lime juice and the hoisin sauce.  Cook and toss them for another 10 to 20 seconds all the while.
  • Remove from heat and stir in the mint and basil leaves.  Taste and add a bit more salt of needed.
  • Serve immediately while hot and this can make 2 to 4 servings.  Enjoy this recipe for stir fry and please continue stir frying. 
 You can also visit here to learn on how to cook Recipe for Stir Fry.

Thursday, 8 August 2013

Best Stir Fry Recipe

Best Stir Fry Recipe
Best Stir Fry Recipe
Having several hundreds of stir fry recipe in the web, and tested most of them, our family is able to maintain a few best stir fry recipes that we have learned to love and frequently cook.  There are beef recipes, pork recipes, fish recipes and shrimp recipes, but we also have veggies recipes.  Having cook most of these proteins in our stir frying, we also have learned that if we are longing for beef, there was that certain recipe in the past that we have done and greatly valued due to its amazing and fantastic taste.  THE SZECHUAN BEEF STIR FRY is a mixture of beef and a lot of veggies that can be done in 40 minutes.  The original recipe can yield up to four servings.

  • 12 ounces of beef top round steak or sirloin steak
  • 3 tablespoons of dry sherry or orange juice
  • 3 tablespoons of soy sauce
  • 2 tablespoons of water
  • 2 tablespoons of bottled hoisin sauce
  • 1 tablespoon of grated fresh ginger or ½ teaspoon of ground ginger
  • 2 teaspoons of cornstarch
  • 1 teaspoon of sugar
  • 2 cloves of garlic, minced
  • ¼ to ½ teaspoon of crushed red pepper (optional for heat)
  • 1 tablespoon of cooking oil
  • 1 cup thinly sliced carrot
  • 1 can of a 12 ounce can whole baby corn, drained
  • One red sweet pepper , cut into 1 inch pieces
  • 2 cups hot cooked rice
  • Thinly sliced onions (optional)
  • To process the meat easier, partially freeze the beef.  Trim the fat from the meat and thinly slice them across the grain into bite size strips.  Then set aside.
  • For the stir fry sauce, mix together in a small bowl, the sherry, the soy sauce, the water, the hoisin sauce and the ginger, plus the cornstarch, the sugar, the garlic and the crushed red pepper.  Stir them until they are smooth and set aside.  
  • To begin stir frying, heat your wok or large skillet over high heat on your American stove.  When hot, add the oil.  Then you can add the carrots and cook and stir them in hot oil for two minutes.  Then add the baby corn and the sweet pepper and continue cooking for another 1 to 2 minutes until the veggies are crisp tender.  Remove them from the wok.  
  • Reheat your wok and add oil.  Then you can add the beef and cook and stir them for 2 to 3 minutes until the meat is slightly pink in the center.  Then slowly push the meat away from the center of the wok and add the stir fry sauce.  Cook and stir the sauce until they thicken and become bubbly.  
  • Return the cooked vegetables to the wok and stir them to coat with the sauce.  Cook them for another 1 to 2 minutes more until they are fully heated through.  
  • Serve them immediately while they hot.  Best to go with warm cooked rice.  
  • If desired, sprinkle them with sliced green onions.  
  • Enjoy this best stir fry recipe the way our family enjoyed them.  Please continue stir frying at home too.
 You can also visit here to learn on how to cook Best Stir Fry Recipe.

Friday, 2 August 2013

Recipe for Stir Fry

Recipe for Stir Fry
Recipe for Stir Fry
There may be hundreds of recipes for stir fry in the web, but in this article, we will share with you a recipe that could fancy your dinner table once in a while.  Thinking of what to cook for dinner that is quick and simple, the Chicken Satay Stir Fry with Orange Scented Jasmine Rice could be the solution to your immediate need.  This recipe only takes 40 minutes total time for preparation and cooking; that would be 15 minutes in preparation and 25 minutes in actual cooking. The original recipe can yield 6 servings on the normal average type of serving.   It is very saucy and delightfully a balance flavored dish, a perfect combination of the chicken and the vegetables with the satay sauce.  Indulge and start cooking then.

  • 3 ¾ cups water
  • 2 oranges, zest only
  • 2 cups jasmine rice, rinsed several times on water until water is clear
  • 2 tablespoons of canola oil or safflower oil, divided into two
  • 1 ½ to 1 ¾ pounds of chicken breast tenders, (2packages), sliced across the grain into bite-sizes pieces
  • 3 cloves of garlic, crushed and minced
  • 1 medium yellow onion, skinned and sliced
  • 1 red bell pepper, seeded and quartered and then sliced
  • 1 cup shredded carrots (store bought), or 2 medium carrots peeled and sliced into matchsticks
  • 6 scallions, cut them on an angle into 2 inches pieces
  • 1 cup of snow peas, approximately a couple of handfuls 
  • 4 rounded tablespoons of chunky peanut butter
  • 3 tablespoons of dark soy sauce, Tamari brand but others can do
  • 3 tablespoons of honey
  • A thumb size gingerroot, peeled and minced
  • 1 clove of garlic, crush and minced
  • 1 teaspoon crushed red pepper flakes
  • ½ cup orange juice
  • 2 ounces (1/4 cup) chopped peanut or nut topping, available on the baking section of the stores
  • 2 to 3 tablespoons of chopped cilantro leaves, but flat leaf parsley can do for garnishing
  • 2 to 3 tablespoons of chopped fresh basil leaves

  • Cook the Jasmine rice on your automatic rice cooker, adding 3 cups of water and the orange zest. Leave it on automatic and keep warm.  This will take around 30 to 45 minutes to cook.
  • In stir frying, heat a large wok or skillet over high heat on your American stoves.  Add 1 tablespoon of oil and then cook the chicken, the garlic and the onion, and stir fry them for at least 3 minutes.    
  • Then add the remaining veggies and continue to stir fry them for another 5 minutes more.  Make sure the veggies are tender before your transfer them to a platter. 
  • On preparing your satay sauce, heat a sauce pan over low heat on your stove.  Then pour in all the ingredients for the sauce together, and constantly stir them until the ingredients are totally combined.  Once done, pour the satay sauce over the stir fry in the platter, evenly over the chicken and vegetables.  
  • To garnish them, sprinkle with chopped nuts, cilantro and the basil leaves.
  • Great to go with the Orange Jasmine rice.   Serve immediately while hot.  
  • Enjoy this recipe for stir fry and continue your fancy for your kitchen.
You can also visit here to learn on how to cook Recipe for Stir Fry.