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    You are in: Home / Cookbooks / Stir Fry Beef
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    71 recipes in

    Stir Fry Beef

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    3 Reviews |  By I'mPat

    From an old recipe card received in the mail. Have included 30 minutes chill time in the cooking time.

    Recipe #393377

    If you like sweet, spicy, crispy Chinese food- this is for you. Adapted from a recipe I saw on "Fixing Dinner" with Sandi Richard.

    Recipe #107072

    I clipped this recipe from Taste of Home magazine several years ago and have found it to be the best-tasting easy beef and broccoli stir-fry. It is credited to Ruth Stahl. I often use charcoal chuck steak, which is very tender and lean. I also like that it doesn't call for any unusual ingredients.

    Recipe #99476

    5 Reviews |  By Lennie

    The trick to a successful stir-fry is preparation. Here's a tip: before you go to bed, chop all veggies and refrigerate in sealed bags; the next night, dinner will go a lot quicker! Serve this dish with steamed rice or asian noodles.

    Recipe #18919

    Recipe #316864

    An easy throw together one dish meal. Lovely served hot or cold.

    Recipe #125760

    11 Reviews |  By Rita~

    Beef stir fried with broccoli, mushrooms, pea pods, celery is seasoned with lots of garlic, ginger. Serve on a bed of rice.

    Recipe #104634

    7 Reviews |  By loof

    From a Galveston-area church cookbook, this is an easy and delicious beef stir-fry dish!

    Recipe #287976

    Aunt Fanny's restaurant was located in Smyrna, Georgia. This was one of the famous side dishes they served with their good old-fashion cooking. The restaurant is now closed but their squash casserole lives on. Time does not include cooking squash and onion to use in casserole

    Recipe #195147

    58 Reviews |  By Dib's

    Beef and Broccoli is a favorite of mine. It's important to take your time, mix well and marinate for the full 3 hours. You wont be sorry!

    Recipe #69229

    18 Reviews |  By Lali

    This is a good one for Mongolian Beef.

    Recipe #12851

    A mildly spicy stir-fry. Serve over hot rice. As suggested by several reviewers, the sauce can be doubled. Just double the marinade ingredients and the water and cornstarch.

    Recipe #203866

    Posting for world tour. Nice because it's not over-sauced. Serve over hot cooked rice or noodles.

    Recipe #173469

    From an old Australian cookbook. An Australian cup is 250 ml. A tablespoon is 20 ml. Prep time doesn't include time to marinate.

    Recipe #204644

    This is from the Garlic Lover's Cookbook, another recipe tried and loved. Thank you MichEgan for this delightful book Cookbook Swap 2007. This is a very simple dish to make for a weekend or weeknight dinner. Can be dressed up for company without much fuss. A very adaptable recipe. Aromatic and delicious!

    Recipe #215129

    Adapted from Martin Yan's Chinese Cooking for Dummies. This is my favorite stir-fry sauce. It makes enough for two meals. Having extra on hand makes for a quick meal. My son will actually eat vegetables he can dip in the sauce! WARNING about the amount of soy sauce. When I used Kikkoman soy sauce, I found this sauce far too salty. I now use Angostura, which is much lower in salt. When adding soy sauce, start with less than half the amount and slowly add more to taste. Using vegetable broth makes this vegetarian. Yield: 1 3/4 cups (couldn't get that amount entered)

    Recipe #87748

    A number of years ago when our town used to hold a Farmers' Market they were giving out samples of veggies stirfried in this sauce and passed out the recipe to those that requested it. Very simple to make and tastes great in basically any type of stirfry...pork, chicken, shrimp or beef.

    Recipe #247127

    32 Reviews |  By ~Nimz~

    This is excellent. A friend at work gave me the recipe and she got it off the internet. I made it tonight with a few minor changes and loved it. It makes a lot but reheats well.

    Recipe #227043

    This recipe is nice and spicy. The version below has an average amount of chili in it, but if you are like us and love a bit of heat you can add another couple of spoons of Sambal Oelek. Better yet, go crazy with some Sriracha sauce or some fresh chilies. This recipe is adapted from an Australian Women's Weekly cookbook. UPDATE: Changed the cut of meat after the first review to make it more relevant to North America.

    Recipe #175038

    A stri-fry with sirloin steak and vegetables.

    Recipe #9231

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