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sweet asian beef stir-fry recipe

Written on Saturday, September 10, 2016 | 9:08:00 AM




makes: 4 servings (1 cup beef stir-fry and ½ cup cooked spaghetti each)

Preparation time : 40 minutes 

Ingredients : 
- 3 tablespoons low-sugar orange marmalade
- 2 tablespoons light teriyaki sauce
- 2 tablespoons water
- 1 tablespoon grated fresh ginger
- ¼ to ½ teaspoon crushed red pepper
- 3 ounces dried multigrain spaghetti or soba (buckwheat noodles)
- Nonstick cooking spray
- 2 cups small broccoli florets
- ½ of a small red onion, cut into thin wedges
- 1 cup packaged julienned carrots or 2 carrots, cut into thin bite-size strips
- 2 teaspoons canola oil
- 12 ounces boneless beef top sirloin steak, cut into thin bite-size strips*
- 3 cups shredded napa cabbage
- 1 teaspoon sesame seeds, toasted (optional)

Preparation Method :
1) For sauce, in a small bowl combine marmalade, teriyaki sauce, the water, ginger, and crushed red pepper; set aside. Cook spaghetti according to package directions.

2) Meanwhile, coat an unheated large nonstick skillet or wok with cooking spray. Preheat over medium-high heat. Add broccoli and red onion to hot skillet. Cover and cook for 3 minutes, stirring occasionally. Add carrots; cover and cook for 3 to 4 minutes more or until vegetables are crisp-tender, stirring occasionally. Remove vegetables from skillet.

3) Add oil to the same skillet. Add beef strips. Stir-fry over medium-high heat for 3 to 5 minutes or until beef is slightly pink in center. Return vegetables to skillet along with sauce and cabbage. Cook and stir for 1 to 2 minutes or until heated through and cabbage is just wilted. Serve immediately over the hot cooked spaghetti. If desired, sprinkle with sesame seeds.

*test kitchen tip: For easier slicing, partially freeze the steak before cutting it.

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